When I began planning my cooking class, New Foods for a New Year, one of the ingredients I knew I wanted to focus on was quinoa. Pronounced "keen-wah" and dubbed a "superfood" by the popular press because of its remarkable nutritional properties, this trendy grain-like food is really quite ancient. Originally cultivated in the Andes by the Incas over 3 to 4 thousand years ago, quinoa, with its bright nutty taste, is used like a cereal. Read more, including a recipe, in Linda's bog.
We will be starting a new season of cooking classes in just a few weeks, leading off with two brand new classes that I developed as part of Cooking Essentials, the class series for corporate employees that just wrapped up last week. "New Foods for a New Year" zeroes in on "super foods," like kale, cranberries, yoghurt, salmon, quinoa, pistachios and dark chocolate. You've heard they are good for you, but did you know they could be really delicious, too? Even kale! More in Linda's blog.
Some people like their cranberry sauce sweet with the consistency of jelly. I prefer mine a little tart (honoring the sourness of fresh cranberries) with a bit of texture -- like a sweet and sour chutney.
I have been using this simple recipe for years and it never ceases to win compliments. So easy! It's a favorite on Thanksgiving and a handy garnish year round.
Cut the orange into wedges.Blend it with sugar in the food processor.Place the cranberries and orange mash in a baking dish. Cover with foil and bake in the oven at 350 degrees for about 30 minutes. The cranberries will burst when the sauce is done. Stir and serve hot or at room temperature.
Our hands-on cooking classes, held in Linda's own home kitchen, are almost like "cooking parties." Additionally, we provide cooking demonstrations, team-building workshops and educational sessions in corporate, institutional and healthcare settings.