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.
Explore new flavours and recipe ideas for your summer grilling. Sarah, Taka and Stir Cooking will take you on a culinary journey through the countries of Southeast Asia.
Chock full of anti-oxidants, vitamin C, anti-microbial agents, bio-flavonoids, fiber and flavour!!
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
- 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.
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/
Do you want to decrease the meat in your weekly menu? Are you wondering where to get protein without eating meat? This class is designed to educate and empower you to cook protein-rich, plant-based meals for breakfast, lunch and dinner. Build your confidence and increase your repertoire of vegetarian/vegan recipes in this delicious, educational class!
Making your own hummus is easy. Starting from dried chickpeas instead of canned increases the nutrition, the taste and helps you save money!
There are many spellings of this word as it appears in Persian, Turkish, Serbian, Albanian, Armenian, Lebanese and endless other cultures.
Historically Meze refers to cuisines in the Ottoman Empire originating in Persia meaning to taste/snack.
Every country has different traditional foods that are included on the Meze platter or sharing table.
In Lebanon and Cyprus the meze is often a meal. Groups of dishes arrive at the table 4 or 5 at a time. Reflecting the season, the pattern is usually olives, tahini, salad and yogurt, followed by veggie and egg dishes. Next are the small meat and fish dishes with their accompaniments.
The larger dishes that follow include whole fish, meat and stews.
When snails or certain veggies are in season, they will be featured.
With the volume of food being served, the idea is to eat slowly, socialize and share. The Meze is not a rushed affair but rather a forum to gather and debrief about the day, exchange stories and relax.
Alcohol served with the Meze is traditionally distilled drinks including raki, arak, and ouzo. Beer, wine and spirits are also paired with the meze platters.
Meze is a great way to entertain! Have friends bring different contributions to the Meze platters. Buy some Turkish or Persian unleavened bread, chill beer and wine and you are all set for an evening of socializing and tasting “Lebanese style”.
We can’t wait to share our Meze building class with you! We will be featuring meze with spiced olives, hummus, baba ganoush, feta, chicken skewers, labneh, lentil salad, falafels and more!
Join us April 10th 6-9pm, Lucky’s Liquor Gourmet mezzanine Kitchen Country Club Mall.
Join our Mezze Cooking Class to learn how to create these delicious platters of Middle Eastern culinary delights.
The Mezze experience is both casual and highly social as people come together to share the many exotic dishes that are offered.
Learn Pasta from the Master! Local, Michelin-trained Chef Ryan Zuvich, of Hilltop and La Stella fame, will teach our March Guest Chef class. Ryan will enthrall and inspire us with 3 different pasta styles and their flavour-rich accompanying stuffing and sauces. Ryan brings a wealth of award winning global knowledge to the STIR Cooking Class series.