Class teaches young and old the recipe for good eating
(Omaha, NE – Feb 20, 2011) WOWT Reporter: LeAnne Morman
If you’re too busy or tired to cook, the drive-thru lane should not be your only option. It’s not good for the wallet and sometimes not good for your body.
“First off when you cut it, you’ve got to give it a flat surface, okay? Because it’s going to be rolling around a lot.”
It goes beyond home economics at Norris Middle School in Omaha. “I’ve learned really cool ways to cut things and how to simmer down and make sure everything is food safe,” said eight-grader Kendall Dawson.
The newly acquired cooking skills are coming from a professionally trained volunteer chef. “Give it a little push forward right at the end. There you go.”
The six-week class is based on the food pyramid. The lesson this day was making a vegetable stir-fry. “Does anyone know what bok choy is?” It’s not just an introduction to new foods and how to use a knife.
“When I get home and stuff my mom is at work so I have to cook,” said eight-grader Lydia Graeve. “So I want to know the good stuff to eat and the bad stuff to eat and how to cook it better and stuff.”
Students learn what’s good and what’s not. Nutrition is at the top of the menu here. This class isn’t just for junior high school students, it’s for adults, too, and it can really change what you put on your grocery list.
“A lot of times I’d ask my mom if she could get me chips or something and now I ask her if she can bring me an apple.”
Healthier foods and better choices can save money in both the short and long run. In a sense, the explanation of this class is best put by just saying its name, “Cooking Matters.”
“The one thing a lot of people think is I don’t have the time to cook, but if you really put the work into it and it doesn’t take a whole lot and you learn those basic skills, you’re going to save so much money and cook way healthier for your family,” said volunteer coordinator Sarah Lewis.
These students definitely plan on showing off their new skills in the kitchen. “It’s not a beauty pageant when it comes to vegetable cutting. There you go. Top chef, right here.”
There are some lessons for us all to eat healthier and save some money. A higher price doesn’t necessarily mean better food. The store brand can be lower in salt, fat and calories. Can’t afford fresh vegetables and fruit? Then get frozen fruits and veggies. Canned foods are a good option, too, though they are higher in salt content. The number one tip is do not be afraid of the kitchen. Find ways to cook more from scratch. A good way to save money is by making a grocery list and pre-planning meals.
Chefs able to volunteer for the program and anyone interested in taking the class should visit the Web site cookingmatters.org.
In the meantime, try these easy, healthy recipes:
Asian Stir-Fry Recipe
# 1 bunch bok choy chopped
# 1 carrot sliced
# 1 zucchini sliced
# 1 red or green pepper sliced
# 1 pint mushrooms sliced
# 1 medium onion halved and sliced
# Half-pound fresh green beans with tips removed
# 1 clove garlic minced
# 1 tbsp grated fresh ginger
# 3 tbsp vegetable oil
# 3 tbsp low sodium soy sauce
# 1 tbsp lemon juice
# 1 pinch salt
1. Rinse and cut all vegetables accordingly. Keep mushrooms and zucchini separate from the other vegetables.
2. Heat large pan on medium high heat. Add oil and sauté all vegetables except mushrooms and zucchini. Season with pinch of salt, lemon juice and soy sauce.
3. When onions are translucent add the other two ingredients. Sauté for five more minutes and serve over brown rice.
Turkey Chili Recipe
# 1 medium onion
# 3 cloves garlic
# 2 medium carrots
# 1 large green pepper
# 1 lb ground turkey or chicken if preferred
# 1 can (15 ½ ounce) can red or white beans
# 2 (14 ½ ounce) cans diced tomatoes, no salt added
# 1 cup water
# 1 tbsp cumin
# 3 tablespoons chili powder
# 1 tsp salt
# 2 tsp pepper
1. Rinse and dice vegetables. Mince garlic.
2. Add ground turkey to large pot over medium high heat. Add pinch of salt and pepper. Add 1 tbsp of cumin and chili powder. Sauté turkey until browned. Add vegetables to pot and sauté until carrots are tender. Add the remaining seasoning.
3. Drain and rinse beans. Add beans, tomatoes and water to the pot. Cook on medium high heat, stirring occasionally, for 15 more minutes for flavors to blend together.
Duration : 0:2:32
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