Newsletter for: January 4, 2011
Happy New Year Hipcooks!
We're coming in with a bang this year. Full of energy, full of healthy and tasty ideas for you.
This is what we're yappin' about:
Hipcooks Classes are posted! Here's the link to schedules for Hipcooks EastLA, WestLA, Portland and Seattle
We're ringing in the new year with these top picks:
The Healthy, Fresh & Zingy 1, 2, and 3. Ring in the New Year with a happier, healthier You! The HF&Z series takes you through 3 wonderful 3-course dinners, packed with color and flavor, as delicious as they are good for you. The classes all feature fish as the main course and otherwise are gluten-free and easily dairy-free. The Healthy Fresh and Zingy Trifecta. Take one, collect all three! Check out the menu from HFZ3, it is amazing!
Veggie spring rolls
Wild salmon stuffed with oyster mushrooms
Warm salad of roasted artichoke, new potatoes and pine nuts
Raspberry Polenta Souffle
Hot Soup Focus Group. Another healthy one for you to warm your soul. This class features on of our most rigorous knife-skill lessons. Come and learn how to cut like a samurai, and eat wonderful soups all winter long!
Recipes of the Month
One of the things we're focusing on at Hipcooks is keeping our Facebook page full of exciting recipe ideas for you. All of our teachers have been contributing, and we've just posted a big a feature on:
Delicious Bites using 5 ingredients or less:
Also, are you lovin' the Hipcooks Instructional Videos? Here's a new heathy one! Tristan shows you how to make Roasted Red Pepper Hummus! See our Facebook page
You can buy pre-made hummus at Trader Joe’s and doctor it up to look lovely and presentable, but why not make it yourself when it is so easy and delicious?
1 can chickpeas or
1 cup dried chickpeas, soaked and boiled until tender
1 clove garlic, peeled
Extra virgin olive oil
3-4 sprigs parsley
¼ tsp. paprika
For a nice plateful of hummus, use one can of canned chickpeas (or soak and boil your own) and put in a food processor with a clove of garlic and the juice of at least one lemon. A swirl of olive oil will add richness or flavor and a smooth consistency. Salt works a charm. For variations: What about adding a roasted red pepper or two? Or sun dried tomato? You are the Hipcook!
To serve, plop the hummus onto a plate and smooth the top. Make a little swirly-well, which you can fill with olive oil. Sprinkle all over with chopped parsley and a dash of paprika. Serve with toasted bits of tortilla bread, or use toasted pita triangles, lavash, or even pita chips. Here’s to your good health, hummus is wonderful!
"Like" what you see? Tell us so! We'll keep 'em coming!
Eat Well, Be Well.