4.2018

Zion Nat'l Park, Columbine

In the Kitchen

A Seasonal Spring Cooking Class

I’ll be co-teaching another of the seasonal cooking class series, with Wendy Van Wagner of In the Kitchen. Join us to have some fun around the chopping block table–to cook, eat, and learn about real food. You’ll go home with a big smile, satiated belly, and all kinds of delicious and easy-to-make recipes. See you there!

Cooking for Lovers! A Heartfelt Dinner for Lovers of the Heart and Real Food

Dates for a Date!

Ingredients:

  • Medjool dates
  • Goat cheese
  • Pistachio nuts, chopped

Preparation:

1.   Slice open the date, leaving it intact at the bottom.

2.   Remove the pit.

3.   Smear in some goat cheese.

4.   Sprinkle the crushed pistachios on top, allowing them to stick to the cheese.


Roasted Beets

Ingredients:

  • 6 – 8 medium sized red and/or golden beets
  • ¼ cup Blue Cheese, crumbled
  • 10 – 14 Turkish apricots, snipped into small pieces
  • ¼ cup candied pecans or walnuts, chopped
  • 2 tablespoons good quality balsamic vinegar
  • Salt and pepper

Preparation:

  1. Wash and wrap beets in foil, bake at 400 for 60 minutes. Let cool completely (several hours).
  2. Wearing kitchen gloves, rub the beets gently and the skin will fall right off.
  3. Clean up the beet tips.
  4. Chop into bite sized chunks.
  5. Add crumbled blue cheese, chopped turkish apricots and (optional) the chopped, candied pecans.
  6. Drizzle with good quality balsamic vinaigrette (I use fig) and sprinkle a tad of salt and pepper.

Prep time: 20 minutes of before and after baking time; 60 minutes to bake

Serves: 4


Phyllo Spinach Fish Pie

Ingredients:

  • 12 -14 ounces tilapia fillets
  • Zest and juice of one lime
  • 1 bag prewashed baby leaf spinach
  • 2 eggs, beaten
  • 1/2 cup crème fraiche
  • 1/2 cup fresh basil leaf, chopped
  • 1/2 cup green onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup cashew nuts, chopped
  • Salt and pepper, to taste
  • Fresh grated nutmeg, to taste
  • 5 sheets phyllo pastry
  • Olive oil, for brushing
  • 4 tablespoons panko
  • 4 -6 ounces mild brie cheese
  • 2 tomatoes, sliced or 10 cherry tomatoes, halved

Preparation:

  1. Preheat the oven to 350°F.
  2. Cube the fish, sprinkle with limejuice and set aside.
  3. Mix together the spinach, eggs, sour cream, basil, green onions, garlic and cashews, and the zest of the lime.
  4. Add seasonings to taste.
  5. Brush a 9 x 13 inch glass baking dish with olive oil.
  6. Brush a sheet of phyllo with olive oil, layer in the baking dish, sprinkle with some breadcrumbs, repeat with all the sheets overlapping each time and using the breadcrumbs; you will have lots of pastry hanging over the side of the dish.
  7. Drain the fish, mix gently with the spinach mixture and pour in the pastry-lined dish.
  8. Top with the cheese and then the tomatoes.
  9. Roll the overhanging pastry up and over the edge of the dish, ending up with a tight roll all the way around the pie, then brush the pastry roll with olive oil.
  10. Bake for 30-35 minutes, let stand for 5 minutes, before cutting into squares.

Prep time: 35 minutes, Bake time: 30 – 35 minutes

Serves: 4


Roasted Artichokes

Ingredients:

  • 6 Artichokes
  • 6 tablespoons olive oil
  • Dried thyme
  • 12 Garlic clove
  • 2 lemons, thinly sliced

Preparation:

1.    Choose artichokes that are 3 to 4 1/2 inches wide. Break off and discard small outer leaves. With a knife, slice off artichoke tips. With scissors, snip thorn tips from remaining leaves. Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms.

2.   Place trimmed artichokes into boiling water for 10 minutes. Drain and let cool for comfortable handling. Cut artichokes in half lengthwise.

3.   Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9- by 13-in. pan); if there are large spaces, the juices will scorch.

4.   For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme. Roll artichokes in oil to coat, and turn cut sides down. Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half. Seal pan with foil.

5.    Bake in a 375º oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.

6.   Turn artichokes over for 5 more minutes of roasting, center-side up.

Prep time: 20 minutes, cook time 60 minutes

Serves: 6


Artichoke Dipping Sauce

Ingredients:

  • 1/4 cup(s) mayonnaise, light
  • 1 teaspoon lemon peel, grated
  • 1/4 cup(s) lemon juice, fresh
  • 1 tablespoon mustard, dijon-style
  • 2 clove(s) garlic, minced
  • 2 teaspoon salt
  • 1/4 teaspoon pepper, black ground, freshly ground

Preparation:

1.    Blend all the ingredients together, season to taste preference.

Prep time: 5 minutes

Serves 4


Roasted asparagus

Ingredients:

  • Fresh asparagus
  • Garlic, chopped
  • Olive oil
  • Salt and pepper

Preparation:

1.    Wash asparagus spears and allow the stems to dry. Trim woody bottoms of stems.

2.   Place stems on baking tray. Sprinkle chopped garlic over stems.

3.   Drizzle with olive oil. Using your fingers, spread olive oil and garlic pieces throughout stems.

4.   Sprinkle with salt and pepper to taste.

5.   Bake in 350 oven for 2 minutes, turn stems over, and bake for 2 more minutes.

Prep time: 10 minutes, roast time: 5 minutes

Serves: 3


Red Pepper Cashew Sauce, for Asparagus dipping

Ingredients:

  • 1 1/2 cups dry roasted cashews
  • 1 medium red pepper chopped into 2 inch pieces (seeds and stem removed)
  • 1/8 cup extra virgin olive oil
  • 1 tbsp tamari
  • 1/2 tsp sea salt
  • 1 tsp chopped shallot

Preparation:

1.    Blend all ingredients together.

Prep time: 5 minutes

Serving size: about 2 cups


Dessert: Pears with crème fraiche and bananas with chocolate sauce

Ingredients:

  • Ripe pears, sliced and peeled
  • Crème fraiche, seeasned with fresh nutmeg, a drop of vanilla, or cinnamon

Preparation:

1.    Get cozy with your sweetie.

2.   Slowly run sliced pear through crème fraiche dipping sauce.

3.   Feed to your sweetie.

4.   Lick your fingers.

5.    Repeat.


Ingredients:

  • Firm bananas, peeled and slice into strips
  • Dark chocolate
  • ½ cup cream

Preparation:

1.    Melt chocolate in a double boiler and allow it to cool, until tepid.

2.    Blend in the whipping cream, mixing well and serve.

3.   Eat and enjoy following pear recipe!


This is the meal that we will be cooking up later this week at In the Kitchen at the Cooking for Heart Lovers Class. Yum!



A Cooking Class for Lovers!

Join me and Wendy Van Wagner at In the Kitchen for an evening of culinary decadence. We’ll meet around the chop block on Thursday, February 3 at 6 PM, to share the labors of love, as we create healthful dishes that will tantalize your romantic taste-buds!

This class is $35 per person and includes a full meal, recipes for each dish, lots of lively discussion about pleasurable ways to keep active and healthy, and a whole lot o’ fun.

Pre-registration is requested at Wendy’s In the Kitchen website or by calling 478-0669.

Sharing the joy and pleasure of eating well…

“The Holiday Survival Cooking and Eating Class exceeded my expectations. It was so enjoyable to learn new ideas for healthy snacks and meals, taste the delicious treats we created and leave with an inspired hope that this will be my healthiest holiday season yet! I am impressed with the knowledge and care that Robin (and Wendy from In the Kitchen) both possess and I look forward to taking more classes in the future. Thanks again!”  –Rose M.

 

“What a wonderful, yummy class! Not only did we participate in creating several easy-to-make, delicious, nourishing dishes for the holidays and every day, we also learned strategies for surviving and enjoying the upcoming holiday season. Both Robin & Wendy were delightful and imparted their cooking and eating knowledge with love, humor, and enthusiasm. I highly recommend their classes to anyone who is interested in developing a better way to look at food, using thoughtfulness with mindfulness to learn some very valuable strategies for eating any time of the year!” –CAM

 

“I found the class delightful with great ideas for the holidays. In the Kitchen is a warm and welcoming place and you and Wendy were great teaching collaborators. Good new recipes. I appreciate your healthy eating information. I recommend this class to anyone wanting to enjoy the holidays without stressing over food. Actually, the information isn’t just for the holidays. I want to stay healthy all year and eat well.” –Pat B.

 

“I’ve participated in several classes at In the Kitchen, enjoyed them all immensely, but it is always a special treat when Wendy teaches a class. The recipes offered in The Holiday Survival class were easy to make and so delicious. And what a plus to have Robin co-teach the The Holiday Survival class with Wendy. Thank you, Robin, for all your great information on healthy eating, which was delivered so professionally, dovetailing beautifully into Wendy’s presentation. Hope you two team up again for more classes of scrumptious, healthy recipes. What a fun evening!!” –Carol B.

_______________

I love this positive feedback! How gratifying it is to touch the lives of others in a meaningful way…and to be able to do so around a topic that is so dear to me, is just the icing on the cake (right—pun intended!).

Wendy Van Wagner and I will continue to offer seasonal cooking classes in addition to the occasional specialty class…stay tuned!

Roasted Cauliflower

Delicious and nutritious!

Ingredients:

  • 1 head of cauliflower
  • olive oil
  • a pinch of salt
  • a larger pinch of black pepper

Preparation:

  • pre-heat the oven to 400.
  • cut the head of cauli into 1/2 inch thick slices. Small pieces will break off of the slices, no worries–they’ll taste just as fabulous!
  • place the slices on a cookie sheet or flat pan.
  • drizzle with olive oil, spreading the oil around on both sides.
  • sprinkle with a pinch of salt and pepper.
  • bake for 5 – 8 minutes, turn the pieces over, and repeat.
  • Enjoy the rich, buttery taste and crunchy texture! Let the kids pick up the slices with their hands to bite off delicious mouthfuls!

Note: I’ve been bringing home orange cauliflower whenever I find it at Briarpatch, my local natural foods co-op. It’s got a fuller flavor than it’s white cousin and offers an intriguing viewing variation.

This delightful side dish was introduced to me by my colleague and friend, Wendy Van Wagner of In the Kitchen.

Holiday Survival: A Cooking and Eating Class

This is the cooking and eating class you’ve been waiting for! Back by popular demand, I am partnering with Wendy Van Wagner of In the Kitchen to present this special class–just in time for the holidays.

Do the holidays seem like a food-free-for-all? Around the family table at Thanksgiving, do you have to loosen your belt in between dinner and dessert? Do you stumble to the couch for a post-meal nap? Are you tempted by the endless supply of “goodies” that magically show up on December 1st–homemade cookies, fudge, caramel popcorn balls, veggies and rich dips, sweet and fruity punch (that you wouldn’t drink any other time of year), parties, parties, and more eating parties…?

The Holiday Survival Cooking and Eating Class will support your intention to maintain a nourishing balance in your life over the holidays. We’ll talk strategies for making sane–and still satisfying–choices at parties and family gatherings; how to shop for and cook healthy dishes for your own table and to take to parties; and how to bring a sense of balance by incorporating physical activity, positive affirmation, and the practice of quieting your mind.

All of this while we eat, drink, and be merry around the chop block table! Join in the fun on Thursday, November 11 at 6:00 PM, come away divinely satiated, and with confidence that you can Survive the Holidays! Space is limited, click here to register, scroll down to November 11th… See you there.

10/22/10 Eat To Your Heart’s Content

In this ongoing seasonal cooking class series, Wendy Van Wagner of In the Kitchen, and I will be partnering up again to offer another informative, fun, and delicious heart-healthy cooking class. This class, which will focus on Fall Foods, has filled up quickly! I am thrilled with the enthusiastic response to what has become a series–we’ll offer these heart-healthy cooking classes four times a year (at least!) to take advantage of the variety of delightful and delicious foods that are available on a seasonal basis. Stay tuned for the winter class to be offered in January, 2011!

"When my husband of 34 years died I lost my interest in cooking.  Instead I began relying on quick frozen organic entrees and dinners. After three years I decide to improve the quality of my diet, so I contacted Robin Mallery. Robin helped me create a more nourishing and healthful diet that took my busy teaching and consulting schedule into consideration.

It was a joy to work with Robin. She is knowledgeable, supportive, intuitive, and warm.  I highly recommend her as a Heart Healthy Coach.

Through lifestyle counseling, the sharing of her delicious and healthy family recipes, and an informative and fun "field trip" to a local whole food market, I have shifted to an eating plan that is healthy, delicious, and swiftly prepared. The key to swift and healthy meal preparation for me has been Robin's 90-minute Sunday afternoon food prep model, a strategy that assures quick and delicious high quality meals throughout the week. I consider my leisurely Sunday afternoon food preparation time as self-indulgent "me" time, and enjoy chopping, baking, and sauteing against the backdrop of classical music and a glass of wine.  I also love the fact that a nutritious and delicious dinner is ready when I walk through the door every night of my work week.  It's as if I finally have that personal chef I have always coveted, only it's me!"  ---Patricia J., Nevada City

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