In this class, you will learn one of my “convertible recipes” where you can choose your own flavor (a specific cuisine). Once you know this COOKING METHOD you can create dozens of versions.
This cooking lesson plan is for those who want to cover the basics of knife skills, and 3 stove-top cooking methods, using chicken, veggies and dried herbs.
This recipe took 15 minutes, start to finish and has just 3 ingredients. Oven-baked Pistachio-breaded chicken Chicken cutlets Annie’s Dijon Mustard, about 2 teaspoons per cutlet Pistachios, ground to a fine meal, 1 tablespoon per cutlet 1. Heat oven to 400 degrees. 2. Put parchment paper on a baking sheet. (I use parchment paper for […]
“Lunch and learns” are for employees who want to bring home the ease and grace of cooking healthfully. Eating for Health is by far the best health insurance one can buy, do, have. In this version, I offer 3 classes: Italian, Thai and a healthy breakfast. Check it out, perhaps you will want to do […]
A food post for Monta Vista Market website.
Best thing to do with leftover bones ….. is to make soup broth.
A very yummy, satisfying Mediterranean chicken dish.
My housemate, Dan, presented a bag of 4 chicken breasts last night asking: what is the fastest way to cook these?
I’ve found that there are quintessential steps to take in order to have the most tender chicken you can imagine. Preparing the chicken #1 > If you are going to cut the chicken breast before cooking, then do so when the meat is COLD. #2> Cut the COLD chicken breast by cutting against the grain (see […]
There are two quintessential steps, no, there are three steps, to do in order to have the most tender meat you can imagine.