COOKING CLASSES AT HOME

Class 6: Shrimp with Noodles

Ingredients: 

8 pieces of shrimp (4 per person)

1 medium sweet potato

¼ cup sundried tomato, julienne cut

1 cup white white

1 tbl fresh garlic, sliced

Optional fresh chopped rosemary

1 handful of spinach

2 tbl olive oil

Salt and pepper to taste

Directions: 

1. Preheat oven to 350 degrees
2. Make sweet potato noodles
3. Toss noodles with olive oil, salt and ¼ tsp garlic 
4. Place in oven and cook for 6 minutes, set aside when done
5. In saute pan with medium heat add olive oil
6. When oil is hot sundried tomatoes, cook until tender
7. Season shrimp with salt and pepper and add to pan with tomatoes
8. Let it cook slightly, about 2 minutes, add the garlic
9. When aromatic add the white wine and let cook down, about 4 minutes
10. You will see how it is turning into a sauce toss in spinach cook until welted
11. Add in the roasted sweet potato noodles 
12. Plate with shrimp
13. Enjoy!

Class 5: Dairy Free Alfredo Sauce served with Chicken on Broccoli tossed with Zucchini Noodles

Ingredients: 

12 oz chicken breast (6oz each portion)

3 each zucchini 

5 oz broccoli florets

1 can coconut milk

2 tbl Gluten free all purpose flour

1 tbsp garlic, fresh and chopped

2 tbsp granulated garlic

2 tbsp olive oil

Jansal Valley Provisions Aleppo Style Red Chili Flakes to taste

Salt and pepper to taste

Directions: 

1. Grill chicken or sear in saute pan with salt, granulated garlic
2. Cook chicken and set aside
3. Preheat oven to 350 degrees
4. Make zucchini noodles with the “noodle machine”
5. Place zucchini noodles on sheet pan
6. Toss zucchini noodles with olive oil, salt and ¼ tsp granulated garlic
7. Place in oven and cook for 5 minutes, set aside when done
8. On another sheet pan toss broccoli florets with olive oil, ¼ tsp fresh garlic
9. Place broccoli in oven cook for 8 minutes or until golden brown on the “trees”
10. In sauce pot place the coconut milk and remainder of all garlic
11. With medium heat let it simmer
12. Once it has simmer whisk in slowly the GF all purpose flour
13. Add salt if needed or more garlic to hide the coconut flavor
14. Toss the roasted zucchini noodles and roasted broccoli together
15. Place on place top with chicken and drizzle sauce on top

Class 4: Chicken Stuffed with Fig Jam, Goat Cheese, Rosemary Wrapped with Bacon served with Mashed Potatoes and Broccoli

Ingredients: 

2 each chicken thighs, boneless

3 oz fig preserves

3 oz goat cheese, softened

¼ tsp fresh rosemary, chopped fine

6 bacon slices (3 slices per chicken thigh)

3 whole idaho potatoes, peeled, large dice 

3 tbl ghee

2 tbl salt

5 oz broccoli florets

3 tbl olive oil

¼ tsp garlic, chopped

Directions: 

1. Preheat oven at 350 degrees
2. In bowl combine goat cheese, fig preserves, and rosemary 
3. Place mixture in the center of the chicken thigh and roll up
4. Wrap chicken thigh with bacon strips covering every edge, 3 slices per chicken
5. Place chicken on sheet pan and bake for about 15 minutes or until done
6. In 4 quart pot place potatoes with salt and bring to boil
7. When potatoes are done strain, leaving ¼ cup of water it was cooked in
8. Add ghee and mix well 
9. Toss broccoli with olive oil, garlic and salt
10. Place broccoli in oven and roast for 8 minutes
11. Place broccoli and mashed potatoes on plate 
12. Add cooked chicken and enjoy

Class 3: Salmon with Tomato Sauce Orzo and Cauliflower

Ingredients: 

8 oz salmon (making two-4oz portions)

¼ cup grape tomato, cut in half

1 tbsp fresh garlic 

¼ cup of General’s Hot Sauce Maple Mayhem

½ cup orzo

2 cups cauliflower, cut into florets

3 Tbsp olive oil

¼ tsp fresh thyme

Salt and pepper to taste

Directions: 

1. Preheat oven at 350 degrees 
2. Toss cauliflower in olive oil, thyme, garlic and salt
3. Roast in oven until tender 10 minutes depending on size 
4. 4 quart pot fill half way salted
5. When boiling add orzo and cook until tender
6. Strain and add olive oil just enough to coat
7. On medium to high heat in saute pan place 1 tbl olive oil
8. When hot add salmon skin side up
9. Place salmon in preheated oven at 350 degrees 
10. While salmon is cooking, for about 8 minutes
11. In another saucepan place olive oil with medium heat
12. Add grape tomatoes and cook for a minute, add garlic
13. Place orzo on plate with roasted cauliflower
14. Take out salmon from oven and top with tomato sauce
15. Drizzle with General’s Hot Sauce Maple Mayhem

Class 2: Salmon Cakes with Orzo and Green Beans

Ingredients: 

10 oz Salmon Fillet (preferably the belly and ends) 

6 oz Grandpa’s Best Warm and Smokey

1 Lemon

½ Cup Orzo Pasta

8 oz Green Beans

1 tbl Olive Oil

1 tsp Salt Sisters Dragon’s Breath Dry Rub

Directions: 

1. On medium high heat add 1 tbl olive oil in saute pan
2. When hot add the salmon seasoned with salt and pepper
3. Place in hot pan with oil skin facing up
4. While salmon is cooking in a food processor
5. Add the parsley, cilantro, red wine vinegar, red chili flakes, glaric, olive oil and salt
6. Flip salmon over and place sauce on the of the salmon
7. Place in preheated oven at 350 degrees for about 8 minutes
8. When water is boiling place green beans in water 
9. Cook in water for 4 min strain out with sifter and place in cold water
10. While water is boiling add orzo pasta
11. Cook until pasta is done and toss with olive oil
12. Place orzo and green beans at bottom of plate
13. Top with salmon and add any extra sauce

Class 1: Salmon with Chimichurri Served with Orzo and Green Beans

Ingredients: 

8 oz salmon (making two-4oz portions)

¼ cup fresh parsley (equal parts parsley to cilantro)

¼ cup fresh cilantro (equal parts parsley to cilantro)

2 tbl red wine vinegar

1 tbl red chili flakes

1 tbl fresh garlic

¼ cup olive oil

½ cup orzo pasta

8 oz green beans

Salt and pepper to taste

Directions: 

1. On medium high heat add 1 tbl olive oil in saute pan
2. When hot add the salmon seasoned with salt and pepper
3. Place in hot pan with oil skin facing up
4. While salmon is cooking in a food processor
5. Add the parsley, cilantro, red wine vinegar, red chili flakes, glaric, olive oil and salt
6. Flip salmon over and place sauce on the of the salmon
7. Place in preheated oven at 350 degrees for about 8 minutes
8. When water is boiling place green beans in water 
9. Cook in water for 4 min strain out with sifter and place in cold water
10. While water is boiling add orzo pasta
11. Cook until pasta is done and toss with olive oil
12. Place orzo and green beans at bottom of plate
13. Top with salmon and add any extra sauce