Easy Family Dinners Are What We Need!
Does this feel like the longest month there ever was? It sure does. I’m going to get us through our last week of January with an easy (and healthy) meal plan!
I had my first “Friday at the Farm” class last week and it pretty much made my heart explode. I have two spots each on February 11 and March 25, class is from 11am-2pm, just respond to this email to sign up. The location is in the kitchen of a turn-of-the-century farmhouse 8 miles from downtown Round Top, Texas.
Also, if you’re a student in Smart Meal Plan Formula, your first lesson is live today! Go to www.smartinthekitchenschool.com to log in and check it out!
Last but not least, I have two spots in my in-person cooking basics series starting Wednesday. We will work through so much kitchen and cooking knowledge that will leave you feeling more confident and relaxed in the kitchen. From knife skills to soup stocks, homemade pasta, how to perfectly cook meat and fish, pie crust and more. Plus, ingredient basics like cooking salt, what type of oil to use and the equipment you need in your kitchen. Click here for my winter cooking class newsletter and the full schedule. We’ll have a knife sharpener here, optional extra field trips to the kitchen supply store, Asian market, French culinary school and more.
We have some leftover soups in our fridge from last week’s recipe testing. I’ll heat some leftover super fast miso soup with bok choy and make some dumplings on the side for kids. If miso soup isn’t your jam, I have tons of soup ideas here.
My people are gonna be TIRED today. First day back to regular classes for my high schoolers, after a fun January term of internships and shorter “fun” classes. I’ll have dinner ready early. Sesame udon noodles will be comforting and delicious. If you’re avoiding carbs this month, you could try this carb-free egg roll bowl.
I made a meaty version of my weeknight chili with double the meat and pinto beans (I used lean ground beef but it’s also great with ground dark meat turkey). We’ll top with shredded cheese, chopped red onion, sour cream and maybe some Crystal hot sauce for mom.
I’m teaching one of my sheet pan classes tonight, so I’m serving up what we make in class:
- Sheet Pan Ratatouille with Garbanzo Beans (adding haloumi for some salty goodness!)
- Spicy-Sweet Peanut Butter Tofu with Bok Choy and Red Peppers
- Puff Pastry Sheet Pan Pizzas with “Any Greens” Pesto
Tonight I have a class for my online cooking school members. We’re talking about homemade vegetable stock and delicious plant-based soups at home. I can’t wait to make French onion soup with them (and teach them my favorite culinary school trick). We’re also making egg drop soup and pressure cooker black-eyed peas.
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