fOnline Cook-Together via Zoom
Thursday, January 28 ~ 5:00 to 6:15 pm (Mountain)
Braised Carrots and Leeks
(with optional Mustard-Glazed Chicken Breasts)
Did You Know?
“The array of colors in vegetables contains 25,000 beneficial chemicals.”
Wouldn’t you (and your body) just love to tap into all those beneficial goodies? I know what you might be thinking: Vegetables take all that washing and peeling, and then chopping and slicing. It’s much easier to pop a frozen burrito in the microwave, right?
But here’s a surprise that’s waiting if you’ll just get started down the vegetable path: The more you work with vegetables, the more routine and efficient prepping becomes. You get more facile with your chopping knife and get familiar with exactly how to prep and cut each vegetable.
Will you ever be able to prep veggies in NO TIME? Of course not, but it will become just another routine part of your day. That’s when you’ll be surprised as vegetable prepping no longer feels like a huge intrusion in your life, but just another normal and natural thing you do, i.e., just a part of living a good life.
So come make Braised Leeks and Carrots with me and learn about:
- What are the Winter Vegetables that taste great now, when the summer vegetables can be just so-so?
- How do you work with leeks?
- What’s a fun new way to cut the common carrot?
- What is “braising?”
Now about the opening quotation: It came from Dr. Mark Hyman, Functional Medicine Guru in his The Longevity Roadmap Series, January 2021. He also pointed out that, “Our hunter-gather ancestors ate over 800 varieties of different plant foods–we don’t even consume a fraction of that!” While carrots are common, maybe leeks aren’t for you, so come find out how to get one more new thing into your diet.
Want to Watch Only? If you prefer, just watch as I make the Braised Carrots and then you can make later on your own. For some people, that is more comfortable.
Optional Segment Learn to make Mustard-Glazed Chicken Breasts for a complete meal. It’s a very quick, simple chicken dish that pairs well with the Braised Carrots and Leeks. I would also serve with brown basmati or forbidden rice.
For Plant-Based/Vegan/Vegetarians The Braised Carrot dish can be made with vegetable broth. Next month we’ll learn to make tofu fillets as a chicken substitute.
How Does a Cook-Together Work?
As soon as you register
- I’ll email a Shopping List so you’ll have plenty of lead time to get to the store–but you’ll want to note the instructions below about Herbes de Provence. And you’ll want to decide if you want to also make the quick chicken dish.
- Need modifications for health/taste needs? Let me know asap and I’ll brainstorm with you. Know that the recipe is already gluten- and dairy-free and can easily be made plant-based-style.
The day before we cook
- I’ll email the recipe.
- I’ll also email a Mise en Place List that tells how to set up your kitchen for class, i.e., what equipment and ingredients to have ready so your cooking goes smoothly.
- Finally, I’ll send the Zoom link. If you’re new to Zoom, test it out and let me know if you need set up instructions.
On cooking day
- I’ll send a couple reminders the day of class, along with the Zoom link again.
- At class time, you’ll log onto Zoom and we’ll make the recipe together—me in my kitchen, you in yours. I’ll instruct at “cooking speed,” so you can follow along with me.
- If you have questions as you cook, you can ask and get help.
- When class is done, your dinner is done, too!
- I’ll stay on after class for further Q & A for anyone who wants.
After class—the recording
- Did you miss class? Want to watch again? Class will be recorded and you can watch anytime.
The cost
Just $7.95!
IMPORTANT ADVANCE PREPARATION NOTE
Herbes de Provence
Herbes is a classic French spice blend that you may well find at your regular grocery store. You might want to call and make sure you can get it locally. If not, order right away from Savory Spice. Like most spice blends, Herbes can vary between manufacturers, but I do know, use and like Savory’s version and think you will be happy with it.
You can order from the main Savory Spice website or from the Boulder store. which can take your order by phone or email and ship to you right away. Or you can pick up at one of their stores. You’ll only need a teaspoon or two, so can just get the smallest packet. Note that because the basic shipping cost is fairly high, you might as well get a couple other fun spices while you’re at it!
Savory Spice Shop Boulder
2041 Broadway
Boulder, Colorado 80302
303-444-0668
boulder@savoryspiceshop.com
What Others Are Saying from Previous Cook-Togethers
“That was awesome. I want to do it again. And my family was very enthusiastic about eating it. . . I had to fight them off!”
“Well done! We both enjoyed the crepes. The white bean sauce was brilliant!”
“My husband has been making breakfasts every day for us for quite a while. He mentioned this a.m. that he used the Mise en Place practice we learned about this morning and it made life easier for him. He used it again this evening to make dinner for us. Do let me know if you have another class.”
“I just wanted to say that I thought the cooking class was great. The crepes turned out delicious and we really enjoyed eating them. That was a recipe I probably would not have tried myself! So I appreciated the class. Keep me posted when you do another class. Thank you!! “
Yes I will absolutely make that dish again! And you are right, parts of it could be used in other ways. I loved the delicate flavors of the white bean sauce and the mushroom stuffing was decadent!! I was most nervous about those crepes since I had never made them before, and they were dead easy 🙂
I was happy to try a more complicated dish . . . it was a challenge but gave me a feeling of accomplishment to be able to do it! I look forward to the next class.
I really enjoyed the class last night, and I think you should totally do another! It was so cool to see all those people on there cooking together!
This was so fun and delicious! Thank you! I would invite others if you decide to do another one. I think you should charge more than you did.
I Hope You’ll Join Us!
Thursday, January 28 ~ 5:00 to 6:15 pm (Mountain)
About Your Healthy Cooking Guide 
Hi! I’m Mary Collette. I’ve been coaching, authoring, speaking and teaching about healthy meal making for nearly 30 years. I love and take great joy in sharing with others the skills that make us confident and comfortable making our own meals and re-taking control of our health. Over my many years instructing classes, I have consistently received 9s and 10s on evaluations. I look forward to cooking with you!
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