No Fuss Cooking Class
Yesterday evening I attended a vegetarian cooking demonstration at a Superstore. The chef prepared Mediterranean roasted vegetable and spinach phyllo pie, tangy Asian noodle dinner soup, teriyaki tofu with whole grain rice stir fry, and Indian beans in a flatbread bowl (a tortilla pressed into a round bowl, sprinkled with chili powder and baked until hard). The chef had many tips for easy cooking, how to modify the recipes to accommodate people with different kinds of tastes and preferences, how to add something to make the carnivore at the table happy, and reducing the amount of time spent in the kitchen.
While the class was not hands-on….which I think is the best way to learn how to cook…it was a good value since the students had a four course meal at the end…without ruining nails or getting dishpan hands.
But the nail polish will have to come off at some point since I have promised to make all four of these recipes. I know you are all waiting for sampling 
November 5th, 2007 at 7:30 am
No superstore here.
I go shopping with a man and so shopping is a speedy affair. He also thinks all things should be cooked on HIGH….AND AS FAST AS POSSIBLE, so I buy precut frozen veggies. I also don’t have the time and energy to cook and my style of cooking is looking in the pantry or fridge…taking inventory…and deciding what to THROW together to make a meal.
All in all, when I think of almost thirty years of cooking for others I now prefer to cook as less as possible and greatful when a meal is cooked for me.
When most restaurants are disappointments either due to the high cost for the amount given, slow service, high noise level or bad choice of dining music,or getting one leaf of romain with a single crouton and calling it “A SALAD”…to name a few problem areas, then eating at home is still a far better choice.
I wish that Superstore demonstrator would come here and cook for me.