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/

Sheet Pans and Bowls… Leading edge Cooking Styles

These new styles of dining make Feeding your Family and Entertaining a Breeze…

STIR is excited to share these 2 leading edge methods of cooking with you, low on prep and clean-up and high on flavor and nutrition!

Sheet pans have been around forever, classically great for cookies, maybe some roasted veggies  now and then.Sheet pans now play a significant role in simplified cooking. Imagine cooking your veggies, protein and herbs all on one pan, no fuss, no muss.

In our November class we will be teaching a breakfast, lunch and dinner sheet pan meal focusing on some less traditional recipes that will wow your family and guests and keep you out of the kitchen! There are a few tricks to these delicious pan meals that we are excited to share with you.

Think Shakshuka, Budda Bowls and Jambalaya all done on sheet pans…delicious!

November 6/18, 6-9pm

Remember when entertaining meant a salad, main course, a side and dessert?

Not anymore…when the colder temperatures roll around it’s time for soups, stews and daube’s(thick soup).

At STIR we have always said that we love going to the Bar. Yes we love our cold beer and glass of wine but the Bar we mean is the one featuring a DIY buffet filled with individual topping options.The February class will feature 3 exciting bowl options to serve Bar style, with pairings of course.

The fun twist is the DIY part of these tasty one dish wonders!

We will explore crunchy, spicy, creamy, and other interesting toppings that will allow guests and family to personalize their bowls. Whether you are feeding a vegan, vegetarian or dealing with allergies and food intolerances, Bowl style dining is a must to de-stressing your planning.

 

Beyond BBQ Basics – Creative Ideas for the Grill

A number of years ago, my oven went up in flames – literally.  We ended up without an oven for a few months and this created the necessity of finding different cooking methods.  Necessity sparked creativity.  It was my daughter’s birthday soon after the oven incident – I ended up making (very successfully) a chocolate cake in the crock pot, mac and cheese and nachos on the BBQ, and more.  I didn’t miss my oven as much as I thought I might.

This summer, as the hot weather sets in even more I find myself more inspired to cook on my BBQ and avoid heating up the house by using my stove or oven.  My taste buds, stimulated by the smokiness of the grill, prompt me to experiment with new recipes and foods to cook on my BBQ.  The BBQ is a great way to introduce flavour into your food and it can give us so much more than burgers.

Here are some of my favourite ways to be creative with the BBQ:

Grilled Tofu Steaks– Marinate a firm tofu in your favourite marinade or a simple combination of soy sauce, olive oil, honey and fresh minced garlic. Grill each side until golden brown.

Polenta – Make a batch of polenta, chill in the refrigerator until set, cut into squares or fun shapes, brush with oil and grill. Top with grilled veggies, as well as a pesto or marinara sauce.

BBQ Stir Fry – Use a combination of vegetables such as onions, peppers, zucchini, mushrooms, or asparagus. Use a simple sauce of soy sauce, oil, ginger, garlic and honey. Cook in a grill wok, stirring often. Toss in spinach when vegetables are tender and cook just until wilted. Serve over rice.

Grilled Veggie Focaccia Sandwich – Grill some peppers, onions, zucchini and eggplant and use as a sandwich filling. Split the Focaccia bread in half and warm on the grill. Brush with a basil pesto mayonnaise, top with grilled veggies and cheese (optional). This is one of my daughter’s favourites; she says she knows summer is near when I make this for the first time – if summer had a flavour, this would be it!

Quesadillas – Too hot to cook in the house? Take your quesadillas outdoors to cook them on the grill. The BBQ gives the tortillas a smoky crunchiness. Cook on a lower heat so as not to burn the tortilla and to give the cheese time to melt.

Grilled Haloumi – Take thick slices of this Greek goat and sheep milk cheese, brush with olive oil and grill until lightly browned on the outside. Serve immediately while still crunchy on the outside and soft and gooey on the inside.

Babaganoush – poke some eggplants with a fork, then grill them up until charred and wilted.  Whip up a batch of smoky baba ganoush – our favourite way to enjoy eggplant.

Grilled Fruit – Don’t forget dessert! Take some fruit (fruits high in sugar work best) such as peach halves, pineapple slices or bananas (cut in half lengthwise), brush with a neutral oil such as canola and grill until their sugars begin to caramelize and turn golden on the outside. Alternatively, baste with a mixture of dark rum and demerara sugar while cooking. Serve over a bowl of vanilla ice cream or top with whipped cream.

 

See recipe for grilled avocado

 

Grilled Avocado with Lemon, Tomato and Herbs

This delicious, tasty appetizer helps keep the heat out of the kitchen. Simple and elegant enough for entertaining, you could add protein ie. grilled prawns to make a lovely light lunch.

Grilled Avocado with Lemon/ Tomato and Herbs
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Ingredients

  • 2 medium ripe avocados, cut in half, pit removed
  • 2 lemons, cut in half
  • 6-8 cherry tomatoes, chopped
  • ½ cup mixed herbs (ie. basil, chives,rosemary oregano)
  • 1 Tbsp extra virgin olive oil
  • ¼ cup toasted pine nuts
recipe by STIR Cooking School

Instructions

Grill the avocado until there are grill marks

Grill the lemon until brown and caramelized

Mix the tomatoes and herbs with the olive oil

Squeeze the caramelized lemon onto the avocado and top with

tomato mixture and toasted pine nuts

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http://stircookingschool.ca/2018/08/grilledavocado/

See more BBQ ideas here

Avocado Pesto recipe

Chock full of anti-oxidants, vitamin C, anti-microbial agents, bio-flavonoids, fiber and flavour!!

 

Avocado Pesto recipe
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Ingredients

  • 1 ripe avocado
  • 3 cups organic baby kale
  • 2 cups organic fresh basil
  • 1 cup organic fresh thyme(substitute 4 tbsp. dry )
  • 6 garlic cloves
  • 1 cup water
  • ¼ cup squeezed lemon juice
  • 1 tsp. sea salt
  • ½ tsp ground pepper
recipe by STIR Cooking School

Instructions

Blend all ingredients in blender. Place in a jar or bowl.Chill until really to use. Cover the top to avoid oxidization(turning brown)

Serving suggestions:

Serve on shiritaki noodles, zucchini zoodles or yam noodles.

Spread on toast and top with poached egg or in your favorite

wrap. Drizzle on fish, chicken, prawns or pizza.

Add a bit more water and toss with salad greens for a refreshing, delicious dressing.

This pesto should be used in the same day as it will oxidize.

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http://stircookingschool.ca/2018/04/avocado-pesto-recipe/

Healthy FAT is where it’s at..

Cruising the grocery store aisles I have noticed that there are still some low fat products out there…throwbacks to when we thought all fat was bad and we could replace it with refined carbohydrates and sodium-laced products instead. What grew out of that low fat notion was a crazy ride. Fat became the demon and carbohydrates, of every ilk, became the stars.
Our food industry was bursting with packaged, processed foods claiming to be fat-free. Some were already naturally fat free i.e. frozen peas…fat free!?

We have since gained wisdom and knowledge through research to help us realize that not all fat is bad. Yes there are the really bad fats, trans-fats to avoid at all cost and no one is saying that a diet of solid saturated fats is healthy.

The fats we are talking about are the mono and poly unsaturated fats that play a vital role in a healthy diet.

If everyone exchanged their morning muffin or boxed cereal for a handful of walnuts and a piece of fruit, a serving of full fat yogurt and berries, or some nut butter on multi grain toast… maybe we could decrease the need to keep snacking creating a huge surplus of calories being converted to fat.

The interesting thing with dietary fat is that is creates satiety. Carbohydrates, especially the refined ones found in most breakfast cereal, processed snacks and convenience foods are not satisfying resulting in us craving another refined carbohydrate snack. Quite the rollercoaster ride for our insulin as it desperately attempts to keep that blood sugar in balance.

Try adding healthy fat to your diet…you will notice fewer cravings, have more success at portion control, and experience skin, digestion and overall health benefits.

Here is a quick cheat sheet of healthy fats; pick and choose your favourites!

  • nuts and seeds
  • nut and seed butters
  • chia, flax and hemp seeds
  • full fat dairy (cheese, yogurt, milk, cream)
  • coconut oil
  • nut oils
  • extra virgin olive oil
  • olives
  • dark chocolate
  • wild salmon, other oily fish
  • free range eggs
  • grass fed organic beef

Join our Big FAT surprise class where Kelli and I will wow you with delicious healthy fat recipes. Taste, Learn and Experience.

 

The BIG Fat Surprise

Join Stir Cooking School for this interactive workshop and learn why good fats should play a major role in your diet! De-mystify the world of fats, including the misconception that all fats make you fat. Learn how to choose fats that offer health benefits to you and your family.

Take away recipes, knowledge and a goodie bag which includes a bottle of Kazousi Raw Olive Oil!

Tickets are $25.00 and are available in-store or online here: https://pom.me/bigFATSurprise