Saturday, December 15, 2012

Healthy Holiday Recipes

We had a delicious time during the first healthy cooking class since I've returned from maternity leave.  My 3-month-old daughter, Skyla, was there to enjoy it. And apparently the spicy Pozole soup wasn't too much for her little tummy, either!

We are still finalizing the 2013 schedule of classes, but be assured that we will hold a class every month throughout the year - many opportunities for great recipes and nutrition tips.  Again, a big Thank You to the Art Institute of Wisconsin International Culinary Arts and Nutrition programs. We couldn't do these classes without  you!

Culinary Students chopped and prepared ingredients to go into the Pozole - a traditional Mexican soup 
Chef Instructor Claire Menck answers questions
about ingredients and cooking techniques
Boiling ancho chilies with garlic and water
to make the chili paste (garnish for Pozole)
Using mortar and pestle to grind
the softened chili and spices
Final chili paste - delicious!

Pozole ready to be garnished with chili paste, lemon/lime, and cilantro
Boiling fresh fruit, spices and sugar cane
to make warm Ponche (cider-like punch)
Nutrition Instructor Renee Scampini explaining the recipe modifications used to reduce sugar and fat content of the dishes.

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