Friday, October 24, 2014

Community cooking class at the Teaching Kitchen of Goldring Center for Culinary Medicine


Happy Food Day!

I am now almost two months in to my dietetic internship at Tulane. This week I was rotating at the Center for Culinary Medicine, which just opened on 300 N. Broad Street in the same building as Whole Foods and Liberty's Kitchen. The center hosts a multitude of events and one of the ongoing projects are the community cooking classes. These classes run for a six week session, where participants work in small groups with first year med students to make 2-3 recipes. Each group is assigned different recipes, so it's a buffet feast by the end of each evening. 

So two nights ago, I worked with two guys in making a quinoa lettuce wrap with the best spicy peanut sauce and an unbelievably easy to make super creamy chocolate banana ice cream. You got to try these recipes yourself to get how delicious and healthy they are! 








Quinoa Lettuce Wraps with Spicy Peanut Sauce
Filling:
1/2 cup
Quinoa, uncooked
1 cup
Water
1/2 each
Red bell pepper, diced small
1/2 each
Red onion, diced small
2 tbsp
Cilantro, minced
4 cloves
Garlic, minced
2 tbsp
Lime juice
To taste
Black pepper
24 leaves
Bibb lettuce

Peanut Sauce:
1 tbsp                 
Honey
2 tbsp                 
Low-sodium soy sauce
2 tbsp        
Peanut butter
1 tbsp                 
Lime juice
1 tbsp                 
Water
To taste      
Black pepper
1 tsp
Sriracha

1. Gather all ingredients and equipment.
2. In a small saucepan combine quinoa and water. Cover and simmer until quinoa is tender, approximately 10 minutes. If water is low and quinoa sticks to the bottom of the pan, add 2 tablespoons of water until it is finished cooking.
3. Place quinoa in a medium-sized bowl. Add remaining ingredients for filling and stir until well mixed.
4. To create wrap, lay one lettuce leaf flat and place 2 tablespoons of quinoa mixture in center. Spread mixture slightly and roll leaf into a cigar shape.
5. For peanut sauce: Whisk all ingredients together in a small bowl and serve as a dipping sauce with lettuce wraps.


Chocolate Banana Ice Cream
4 each
2 tbsp
Banana, frozen, overripe
Cocoa powder 

Preparation:
1.    Remove bananas from freezer and allow to sit at room temperature for 5-7 minute.
2.    Add bananas and cocoa powder to blender.
3.    Blend until smooth and creamy. It takes a while. Keep blending!
4.    Enjoy immediately.


Both recipes and a lot more can be found here.

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