Cooking En Pappillote

Did this as a paid class in April and everyone had good time and we ate way way too much each time I did it.  Sheesh, it is soo good how can anyone not eat a ton of the good stuff.  Anyway, baking at high temperature while sealed in a parchment paper container is pretty healthy way of doing things.  I admit that I do it a little different (BUT REALLY, DON'T I ALWAYS DO IT A BIT DIFFERENTLY?) and I never want to waste anything.  So I discovered that if i put a layer of cooked pasta down on the paper first, then all the juices that come out of the fish or chicken and the vegetables get soaked up by the pasta and it becomes a truly mind blowing dish.  Well, that is a direct quote from one of those above here at the class.  We all ate most of what was cooked and had a great time. 

Grains again, but one you never get tired of!

Always ready to help out when I can, Marjorie asked me to do a class about the Macrobiotic Diet.  Since the basis of going Macro is to get 70 % of you food from whole grains, I though that this class would be excellent to introduce her to some of the stuff that I sell, and how quick, easy and delicious cooking grains can be.  Sort of repeated two of the grains from last time, did Mushroom quinoa with red veggie curry to go over it.  Then this fantastic Bulgur dish with lots of caramalized onions, roasted tomatoes as garnish on top of the cooked bulgur.  Then my brown rice done in the interior Mexico fashion with carrots, peas, onions, bell peppers and lots of chili powder and other spices.  When partially cooked, we took off the pressure cooker lid and made indentations in the tip of the rice where we then cracked an egg.  A covering of cheese and 2 more minutes under pressure and it was very cool. 

Pizza Fun with Real Whole Wheat Bread

This is always the most popular bread class that I do.  So I did it twice in the first two weeks of May and had some people come.  Maybe to hot, or the rain scared some others away from the classes, but those that were here all enjoyed the stuff we made, and we all talked about how easy it is to make and eat healthy foods.  Well, they all said that I make it look easy.  In the first class, we had these two wonderful people here to help me eat some whole wheat crusted pizzas.  We made thin crust ones, and a thick crust one as well.  The thick crust was the breakfast pizza with beaten eggs and hot sauce used instead of a sauce.  Then lots of cheese, Bacon, onions, peppers and it was spectacular.  We then made a traditional pizza using my 20 minute marinara of which the recipe is on the website.  Then with sliced sausages, peppers, onions and lots of Mozzarella and Parmesan.  Then the really nice Asiago, smoked salmon and capers pizza that we served with pickled red onions which it sounds kind of odd, but it really does make the pizza.  Then a mushroom pizza, and we had a nice discussion about chemical additives in our food supply while we ate most of the pizza up.  I was stuffed, they said they were, so all in all, a successful little class.  The class from Wednesday the 11th was similar, just didn't take a picture.