Filipino Seasoning Mix

This spice mix was featured at our annual Grilling Class in 2018.  Great rub for chicken or toss it onto some popcorn for a fun snack.

Filipino Seasoning Mix
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Ingredients

  • 2 Tbsp ground garlic
  • 1 Tbsp ground ginger
  • 1 Tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp citric acid
  • 1/2 tsp ground chilies
  • ½ tsp dried, ground lemongrass
recipe by STIR Cooking School

Instructions

Combine all ingredients and mix well. Keep in an airtight jar.

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http://stircookingschool.ca/2019/04/3278/

Eggplant Tostadas

Using Eggplant rounds with your favourite Tostada topping is a great way to add veggies and lighten up this tasty appy!

Ingredients

  • 2 lg eggplants, cut into 1/4 inch rounds kosher salt
  • 2 Tbsp. olive oil
  • freshly ground pepper
  • 2 cups cooked chicken or substitute more beans for vegetarian option
  • 14 oz. soaked, cooked, drained black beans
  • ½ c. corn
  • 1 tomato, diced
  • 1 avocado, diced
  • juice of 1 lime
  • 1 tsp. chili powder
  • ½ cup shredded cheddar cheese
  • ½ cup shredded monterey jack cheese
  • 2 Tbsp. cilantro, chopped

Method

Preheat oven to 400.

Line a baking sheet with paper towel and lay eggplant rounds out, heavily salt and let sit for 30 min. Dab excess salt off with towel.

Brush eggplant with oil and top with pepper. Bake until crisy,25-30min.

Toss all other ingredients together, except cheese and season with salt and pepper.

Spoon mixture on crisp eggplant rounds, sprinkle with cheese, return to the oven for 5 min. for cheese to melt. Garnish with cilantro.

STIR celebrates….Cinco de Mayo!

The 5th of May marks the date of the annual celebration of the Mexican Army’s victory over the French Empire at the battle of Puebla, May 5, 1862. In the USA, Cinco de Mayo has become associated with a celebration of Mexican –American culture.

This fun fiesta day includes fireworks, parades and of course the enjoyment of delicious Mexican dishes.

Mexican specialties prepared for Cinco de Mayo include:

Green pozole Chicken, Horchata, Gaucamole, Cemita Poblana, Heuvos rancheros, Barbacoa, Enchilades Verdes, Tostadas, Chili Verde Tamales, Tacos and Flautas!

Fun facts about Cinco de Mayo:

-Americans eat 81million pounds of avocadoes on this 1 day!

-Americans spend 2.9 million on Margaritas per year, the official drink of the fiesta

-enchiladas are the most popular food

-more people celebrate in USA than Mexico

-the biggest celebration is Fiesta Broadway in LA, attracting over 300,000 people

We at STIR cooking have decided to celebrate Cinco de Mayo with Taco and Tequila classes during the month of May.

If you have attended our Tapas, Taco and Tequila class before, don’t worry our Taco and Tequila Classes 2.0 feature all new tacos and their accompaniments. (Yes there will be a fish taco for those that have been asking!)

See below for class dates and times. Remember classes fill up quickly so sign up as soon as possible to avoid disappointment!


http://stircookingschool.ca/?post_type=tribe_events

Hazelnut Chocolate Spread

This protein rich spread is a fun way to start the day.  Spread on toast or crepes.

Hazelnut Chocolate Spread
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Ingredients

  • 1 cup hazelnuts
  • ½ cup cooked chickpeas
  • Pinch salt
  • 1 tsp vanilla
  • ½ cup maple syrup
  • 6 Tbsp cocoa
  • 1/3- 1/2 cup water as needed

recipe by STIR Cooking School

Instructions

Toast hazelnuts on a cookie sheet in a 350-degree oven for 8-10 minutes. Cool. When cool rub the hazelnuts to remove their skins.

Add nuts to a food processor or blender/Vitamix. Pulse until nuts are very small pieces. Add remaining ingredients, starting with just some of the water. Blend well. Add water as necessary to reach the desired consistency. Scrape down sides or use a tamper to ensure the mixture is well blended.

Eat right away or keep in the refrigerator for up to 5 days.

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http://stircookingschool.ca/2019/02/hazelnut-chocolate-spread/

Cashew Avocado Smoothie Bowl

Breakfast Bowls are the new Smoothie and a great way to get to those important morning nutrients in a tasty way…

Here a delicious Breakfast Bowl for you to try out!

 

Our Nourish Bowls Class features another amazing smoothie bowl as well.

Don’t miss this class on Feb 5th.

 

Cashew Avocado Smoothie Bowl
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Ingredients

  • ½ cup raw cashews, toasted,soaked overnight
  • 6 Tbsp. Coconut milk
  • ¼ cup avocado, mashed
  • ¼ cup greek yogurt
  • ¾ cup unsweetened vanilla almond milk
  • ½ small banana, frozen,chopped
  • ¼ cup kale firmly packed
  • toasted coconut flakes, pomegranate seeds for garnish

recipe by STIR Cooking School

Instructions

In a small food processor blend together drained cashews and coconut milk with a pinch of salt.

In a blender, add the remaining ingredients minus the garnish and blend until smooth,,thick and creamy.

Divide the mixture between 2 bowls and swirl in 2 Tbsp. of the cashew cream.

Garnish with additional cashews, pomegranate seeds and coconut flakes

and enjoy!!

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http://stircookingschool.ca/2019/01/3003/

 

 

Is the best diet for 2019 no diet at all?

The new year is classically a time when after a few too many sugar plums…

we start dieting.  Unfortunately diets imply going on a diet and going off a diet, which usually means weight loss or positive changes to healthier eating are temporary and often forgotten in a few weeks.

In steps the Intuitive Diet. In a world of keto, low carbs, calorie counting and fasting diets, this may seem to be a radical approach to eating. However, Intuitive Eating is simply listening to your body, and when you are full you stop eating

It seems that we eat for so many other reasons than our body being satisfied that intuitive eating actually helps us get back to the set point (our body’s natural weight) when we actually listen to our bodies vs all the moral dilemmas and emotion around food.

Somehow the hundreds of millions of dollars spent on the diet industry has not translated into us actually losing weight and eating healthier. Obesity is at an all time high with diabetes and heart disease on the rise.

So, maybe we should try removing food from the good/bad equation, kale is good, fries are bad…thin people are good/overweight people are bad…

and simply honour your hunger as a need for nutrition, respect when you are full, respect the health of your body and eat to support that, move your body everyday,

savour food and really taste it, respect your body and treat it well, honour your feelings without food, make peace with food and don’t ban foods as they will become your cravings and most of all…

Reject the diet mentality.

 

Live a healthy mindful life and include food as part of your body’s daily health and well being!

 

 

Squash and Lentil Stew

 

Here’s is a great recipe for all those yet to be christened Christmas Instant Pots from last year; freeze the extras for an easy dinner on the fly when your schedule gets hectic!

Squash and Lentil Stew
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Ingredients

  • 2 med. shallots, thinly sliced
  • 1 Tbsp. ginger, peeled, chopped
  • 1Tbsp. olive oil
  • 1 tsp. ground coriander
  • 1 tsp. ground cardamom
  • 1 small butternut squash peeled, seeded and cut into 1 ½ in. chunks
  • 1 lb. green lentils
  • 6 c. chicken or veg broth
  • 5 cups packed spinach or kale
  • 1 Tbsp. cider vinegar
  • sea salt
  • ground pepper

recipe by STIR Cooking School

Instructions

Put the pot to sauté and cook shallots, ginger in oil for 5 min.

Add coriander and cardamom, cook for 1 min. Add squash, lentils, broth and ¼ tsp. salt.

Cover and lock, set for 12 minutes. Quick release when done.

Stir in spinach, vinegar and ½ tsp. each of salt and pepper.

Serve with crusty warm bread and a salad for a healthy hearty dinner.

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http://stircookingschool.ca/2018/11/squash-lentil-stew/

Keeping it Healthy for the Holidays!

Enjoy the holidays season even more with these Holiday Survival Suggestions:

 

1) Give yourself some wiggle room

Eat healthy 80-90% of the time and give yourself permission to enjoy your favourite things once in awhile

 

2) Keep the Stress at Bay

If you let up on your healthy eating and exercise routine you will feel even more stressed, Schedule in your workouts and food plan ahead for those super busy weeks.

 

3) Don’t starve yourself and then overdo it!

Eat a little lighter but eat normally on a day when you are going to have a big night out.Focus on the people and conversation rather than the food.

 

4) Overboard at a Party?

Don’t beat yourself up just try and eat healthy the whole next day and you’ll feel better!

 

5) Bring your own!

When you are invited to a potluck or appetizer party you can bring a delicious healthier option and you’ll know that you’ll have at least one healthy dish to enjoy!

 

6) Practice Saying NO

it’s okay to say no thanks when you are offered a dish you don’t want to eat,be polite but assertive!

 

7) Drink lots of water

If you are having alcohol, alternate with a glass of water. Skip the higher sugar punches and cocktails and have a light beer, a glass of wine or alcohol with soda.

 

8) Move more

Use parking lots, staircases and malls as an opportunity to put in the steps. Suggest a family walk after a big meal or plan your gathering around an activity like a hike, skate, or X-country ski followed by a steaming bowl of chili or hearty soup.

 

 

 

Sheet Pan Meals

A simple, fast way to feed a crowd!  Discover fun ways to prepare breakfast, lunch and dinner on a sheet pan.  Includes Wine Pairings.
Featuring:
  • Sheet Pan Shakshuka
  • Buddha Bowl
  • Jambalaya

Vegetarian (not vegan) option available.

Sheet Pan Meals

Sheetpan Fish Dinner

Fish in a Bag!
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Ingredients

  • • 1 lg. steelhead or salmon fillet
  • • ½ fennel bulb, cored, cut into ¼“ slices
  • • ½ red pepper, sliced in ½” slices
  • • ½ cup, pitted nicoise olives
  • • ½ cup cherry tomatoes
  • • 1 lemon, ½ sliced in thin half moons , ½ in 4 wedges
  • • 1 Tbsp fennel seeds, toasted, ground
  • • ½ cup dry white wine
  • • salt and pepper to taste
  • • olive oil

recipe by STIR Cooking School

Instructions

Serves-4 Total time: 30 min.

Slice and prepare vegetables.

Pre-heat oven to 400F. Spread a large sheet of tin foil onto sheet pan. Sprinkle oil onto foil and rub area for the fish. Place dried fish fillet on oiled area.

Sprinkle the fillet with a bit of oil, rub in dried fennel, top with lemon slices.

Cover with fresh fennel, tomatoes, peppers and olives. Pour wine over and season with salt and pepper.

Wrap the fish up in a tight seal like a gondola boat with the ends looping up [it looks impressive].

Place the fish in oven for 30-35 minutes depending on thickness.

When you plate the fish make sure you spoon on the juices from the foil!

Garnish with fennel fronds and lemon wedges. Serve with rice pilaf and green salad.

Note - If you are making this ahead and leaving in the fridge until cooking, don’t add wine until you are ready to cook.

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http://stircookingschool.ca/2018/10/2865/