Cooking Class Set For Saturday

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Cookin’ for Health

The next Cookin’ for Health class, sponsored by the Payson Public Library and presented by Peggy Martin, is at 1 p.m., Saturday, Oct. 5.

The feature: Winter Squash Mediterranean Gourmet style, with recipes such as roasted garlic/butternut hummus with homemade pita chips; roasted lemony butternut squash ribbons with spicy sweet-sour fresh cranberry/citrus chutney; and Moroccan-spiced spaghetti squash with chunky roasted pumpkin chutney with spiced lemon pickles.

The classes continue on through December and future topics will be announced closer to the date of the program.

Roasted Butternut Squash Ribbons with Apple Cider Vinaigrette

Squash

1-1/2 pounds butternut squash, trimmed and peeled

2 tablespoons olive oil

Salt

Freshly ground pepper

Vinaigrette

1 cup apple cider

1/4 cup apple cider vinegar

2 finely chopped shallots

2 teaspoons Dijon mustard

1 teaspoon sugar

Salt to taste

1/2 cup olive oil

To cook squash:

Preheat oven to 425 degrees and lightly oil a baking sheet.

Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil plus salt and pepper in large bowl until coated. Spread ribbons evenly on a 13-inch-by-9-inch baking sheet or arrange ribbons into a 13-inch-by-9-inch rectangle on a larger baking sheet. Bake until tender, about 20 minutes, then turn on broiler and broil until lightly browned about 30 seconds.

For vinaigrette:

Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking and whisk until emulsified.

Separate squash and carefully transfer to a plate. Drizzle the vinaigrette on squash.

Use remaining vinaigrette for Crispy Chinese Cabbage Salad.

Crispy Chinese Cabbage Salad

1 medium head Chinese cabbage, chopped (kohlrabi can also be used)

1 cup celery and celery leaves chopped

1 medium red onion, sliced in thin rings

2 kohlrabi sliced thinly

8 ounces reduced fat Greek style plain yogurt

1/4 cup mayonnaise

2 tablespoons cider vinegar

1/2 teaspoon salt

1/4 white pepper

Combine chopped cabbage (or kohlrabi), onion rings and celery. Set aside. Combine sour cream, mayo, vinegar, salt and pepper; stir well. Mix into cabbage mixture and chill before serving.

Healthy Holidays

The Mogollon Health Alliance and Rim Country Health invite residents and visitors to attend their first ever Healthy Holidays cooking class. Take the stress out of eating healthy and leave the fast food behind.

Get tips on fast and easy meals that are healthy and delicious.

The class is free and is at 10 a.m., Saturday, Oct. 12.

To attend, please call Heather at Mogollon Health Alliance to register, (928) 472-2588.

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