This past Friday, the girls held our first (of hopefully many, hint hint next year's PDs) women's cooking class. Advertised as a class focused on natural ingredients, healthy recipes and new cooking techniques, we found willing participants through Serena's women's exercise group.
When Priya and Mari (summer volunteers) were down here, they worked hard with Serena to pull together a cohesive menu of appetizing, inexpensive, and nutritious foods whose ingredients we could actually access down here. All the women agreed that they more than accomplished their goal. Below you'll find the menu of foods we made, along with one of the recipes. If you're interested in any of the other recipes, please feel free to email me! holland.c.ward at gmail dot com.
(Preparing the corn-tomato-avocado salad in the dining room for lack of space in the kitchen!)
(Our taste testers, just making sure we got the flavors right.)
(The whole cooking crew with satisfied bellies and zuchinni muffins in hand)
(Of course, I can't currently find the cookbook we used, but here's a delicious variation of one of the salads we made, a house favorite whenever we can find mangos!)
INGREDIENTS
* 1 mango - peeled, seeded and diced
* 1 avocado - peeled, pitted, and diced
* 4 medium tomatoes, diced
* 1 jalapeno pepper, seeded and minced
* 1/2 cup chopped fresh cilantro
* 3 cloves garlic, minced
* 1 teaspoon salt
* 2 tablespoons fresh lime juice
* 1/4 cup chopped red onion
* 3 tablespoons olive oil
DIRECTIONS
1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Easy and delicious and summery. Which works basically year round down in these parts.
-Holly
When Priya and Mari (summer volunteers) were down here, they worked hard with Serena to pull together a cohesive menu of appetizing, inexpensive, and nutritious foods whose ingredients we could actually access down here. All the women agreed that they more than accomplished their goal. Below you'll find the menu of foods we made, along with one of the recipes. If you're interested in any of the other recipes, please feel free to email me! holland.c.ward at gmail dot com.
The Menu
Homemade Soy Milk (from the beans!)
Iced Chi Tea
Tomato-Corn-Avocado Salad
Grilled Vegetables and Pasta Salad
Drunken Beans
Rosemary Honey Roasted Chicken
Banana Nut bread
Zuchinni Muffins
Homemade Soy Milk (from the beans!)
Iced Chi Tea
Tomato-Corn-Avocado Salad
Grilled Vegetables and Pasta Salad
Drunken Beans
Rosemary Honey Roasted Chicken
Banana Nut bread
Zuchinni Muffins
(Preparing the corn-tomato-avocado salad in the dining room for lack of space in the kitchen!)(Our taste testers, just making sure we got the flavors right.)(The whole cooking crew with satisfied bellies and zuchinni muffins in hand)(Of course, I can't currently find the cookbook we used, but here's a delicious variation of one of the salads we made, a house favorite whenever we can find mangos!)
Avocado, Tomato, Mango Salad
INGREDIENTS
* 1 mango - peeled, seeded and diced
* 1 avocado - peeled, pitted, and diced
* 4 medium tomatoes, diced
* 1 jalapeno pepper, seeded and minced
* 1/2 cup chopped fresh cilantro
* 3 cloves garlic, minced
* 1 teaspoon salt
* 2 tablespoons fresh lime juice
* 1/4 cup chopped red onion
* 3 tablespoons olive oil
DIRECTIONS
1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Easy and delicious and summery. Which works basically year round down in these parts.
-Holly