Stove-Top Popcorn. For more information and to register for Learning Kitchen classes go to uwhealth.org/learningkitchen AC

Transcription

1 Stove-Top Popcorn 1 ½ - 2 Tbsp. corn oil ½ cup yellow or white popcorn kernels 1 ½ Tbsp. butter, melted {optional} Salt, to taste {optional} Directions: 1. Heat oil in a large stock pot to medium-high heat. Add popcorn kernels and place lid on top. Allow popcorn to pop until popping slows. Remove from heat. Once popcorn completely stops popping, remove the lid. 2. If using butter and salt, slowly pour about a quarter of the butter over the popcorn and sprinkle with salt; shake the pot so it coats the popcorn; do this again, about 4 or 5 times so the popcorn is evenly coated. Serves 4 and to register for Learning Kitchen classes go to uwhealth.org/learningkitchen

2 Peanut Butter and Banana Pinwheels ½ cup peanut butter ¹ ³ cup vanilla yogurt 4 (8-inch) whole wheat tortillas 2 ripe bananas, sliced 2 Tbsp. wheat germ ¼ tsp. ground cinnamon Directions: 1. Combine peanut butter and yogurt, stirring until smooth. Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a ½ inch border. Arrange banana slices in a single layer over peanut butter mixture. Evenly sprinkle with wheat germ and cinnamon. Roll up and slice each roll into 6 pieces. Serves 4 and to register for Learning Kitchen classes go to uwhealth.org/ learningkitchen

3 Creamy Cauliflower Soup ½ Tbsp. olive oil 2 garlic cloves, minced 1 onion, diced 1 head cauliflower, diced 32 oz. low sodium vegetable broth 1 tsp. coarse salt ½ tsp. ground black pepper ¼ cup grated parmesan, for serving ¼ cup green onions, sliced, for serving Directions: 1. In a Dutch oven or large stock pot, heat olive oil over medium heat. Add onion and garlic; saute until soft, about 5 minutes. 2. Add cauliflower and saute another seconds; add broth and bring to a boil, then turn down to simmer for minutes, until cauliflower is softened; add salt and black pepper. 3. Puree using an immersion blender or place soup in a blender and puree. 4. Serve in bowls with Parmesan cheese and green onion. Serves 8 and to register for Learning Kitchen classes go to uwhealth.org/ learningkitchen

4 Flourless Peanut Butter Cookies 1 large egg 1 cup creamy peanut butter ½ cup brown sugar 2 tsp. vanilla extract ½ tsp. baking soda ½ tsp. salt Directions: 1. Add all ingredients to a large mixing bowl and stir to combine. 2. Using a cooking scoop, form two-tablespoon mounds and place on a greased cookie sheet. Cover with plastic wrap and refrigerate for at least 3 hours. 3. Preheat oven to 350 degrees. Bake cookies for 8 minutes, until edges are set and tops are barely set; allow cookies to cool for 10 minutes. Serves 8 and to register for Learning Kitchen classes go to uwhealth.org/learningkitchen

5 Korean Beef Bulgogi 6 Tbsp. low sodium soy sauce 3 Tbsp. brown sugar 2 Tbsp. rice wine (or mirin) 1 Tbsp. sesame oil 1 medium red apple, grated ¼ small yellow onion, grated 2 cloves garlic, minced 1 tsp. ginger, minced 1 ¾ lbs. sirloin or tenderloin, thinly sliced Dash coarse salt and ground black pepper 2 Tbsp. canola oil 1 large yellow onion, peeled and sliced ½ medium carrot, thinly sliced 2 stalks green onion, sliced 1 Tbsp. sesame seeds Directions on back

6 Directions: 1. Whisk together soy sauce, brown sugar, rice wine, sesame oil, apple, yellow onion, garlic, and ginger in a bowl. Season beef with coarse salt and black pepper, then add it to the marinade. Cover bowl and refrigerate for about 1 hour. 2. When ready to cook, heat canola oil in a large wok on high heat. Add beef, onion and carrots. Stir fry 3-5 minutes, until meat is browned and vegetables are slightly tender. Garnish with green onion and sesame seeds. Serves 6 and to register for Learning Kitchen classes go to uwhealth.org/learningkitchen

7 Pork Potstickers Potstickers: ½ lb. ground pork ½ cup green cabbage, shredded 1 green onion, thinly sliced 1 clove garlic, minced 1 Tbsp. ginger, grated 1 Tbsp. hoisin sauce 1 tsp. sesame oil 1 tsp. Sriracha ¼ tsp. ground black pepper 18 won ton wrappers 2 Tbsp. vegetable oil Dipping Sauce: 2 Tbsp. low sodium soy sauce 1 Tbsp. sesame oil 1 Tbsp. rice wine vinegar Directions on back

8 Directions: 1. In a large bowl, combine pork, cabbage, green onions, garlic, ginger, hoisin, sesame oil, Sriracha and pepper. 2. To assemble dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. 3. Heat vegetable oil in a large skillet over medium heat. Add Potstickers in a single layer and cook until bottom is crisp, about 1 minute. Add a few tablespoons of water to the pan and cover with a lid. Steam for 2-3 minutes. Serve with soy sauce, if desired. Serves 5 and to register for Learning Kitchen classes go to uwhealth.org/learningkitchen

9 Wild Mushroom Risotto 6-7 cups low sodium vegetable or chicken broth, as needed 2 Tbsp. extra virgin olive oil ½ cup onion or shallots, finely diced 2 garlic cloves, minced ¾ - 1 lb. wild mushrooms, cleaned and sliced 2 tsp. fresh thyme leaves, chopped 1 ½ cups arborio rice ½ cup dry white wine 2 Tbsp. fresh Italian flat-leaf parsley, chopped ½ cup grated Parmesan cheese and to register for Learning Kitchen classes go to uwhealth.org/learningkitchen Directions on back

10 Directions: 1. Bring broth to a simmer in a saucepan with a ladle nearby. Keep broth simmering on the stove. 2. Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until tender, 3-5 minutes. 3. Turn up heat and add mushrooms. Cook, stirring until they begin to sweat, about 3 minutes, then add garlic and thyme. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning. Serves 6 4. Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in the pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cooking, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of broth and continue cooking, stirring often and adding more stock when rice is almost dry, for about 25 minutes. 5. Stir in parsley and Parmesan and add another ladleful of broth if the rice looks dry. Season with black pepper and taste; adjust seasoning if necessary.