Local D’Lish Cooking Class: Healthy Cooking for One

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I loved the last cooking class I took at Local D’Lish so much that I wanted to do another one! In fact, when the opportunity came up to take a class from the same instructor, Kate Moore, I suggested the Healthy Cooking for One class to my single friends.

We all know that it’s hard to cook for one, or even two, without having a ton of leftovers. My husband hates leftovers (except for a couple of dishes), so I wanted to learn how to pare things down, too.

I was surprised that Kate recognized my friend Jared and I from our previous class! She told us that she didn’t know which class it was that we attended, but that we would recognize a few things she likes to do in all classes. But truly, I believe that the more you hear something or see something done, the more you really understand and remember it.

Kate in action

Kate was her usual fun, quirky relaxed self. Her main goal is to empower people in the kitchen. I love that! I am becoming more and more comfortable with whipping up my own dishes and not having to follow a recipe exactly as written, or even use one at all! From experience, as with anything else, the more you do this, the easier it becomes.

Her handouts always include extensive information. While she doesn’t follow her packet from start to finish in class, it’s excellent to bring home and use as a reference.

Kate’s life experiences make her more than qualified to teach a class such as Healthy Cooking for One. She lost over 50 pounds just by cutting portions by half, eating twice as slowly and enjoying real food!

Her formula for a meal for one:

vegetable + starch + protein

=

1 to 1.5 cup veggie + .5 to 1 cup starch + 2 to 4 ounces of protein

~

I thought that in the past year, I’d come to learn true serving sizes. For the most part, I have. However, this class made me realize how little I really need to buy when I shop. Some examples:

  • 1/2 of a small potato is a good portion size for one person
  • 1 egg = 2 ounces protein
  • pasta or rice for one person = about a half cup

Kate is great at showing how to make one dish with a particular ingredient and then take anything leftover of that ingredient or reuse it in a different way later in the week.

“It really doesn’t take very much product to cook a meal for one person! Minimize leftovers so each meal is fresh and different to keep your palate interested,” she said.

In both classes I’ve been in, Kate has made a Bean Dip to start. She knows her students are hungry and wants to tide them over in class! Her handout gives a list of flavor profiles, so that you can make this bean dip at home with a variety of beans and spices depending on your your mood or what you have on hand. Which dip she makes is dependent on what fresh ingredients Local d’Lish has that day! As students, we get to taste it every step of the way, so we can understand the importance of seasoning.

Kate asked me something I liked about the last class and I told her that she made the best dressing I’ve ever had! She then inquired if I made it at home after class. I told her I did, but that, although good, it didn’t turn out as yummy as hers. She said, “Well, let’s take this opportunity to practice!” She had me come up in front of the class and put the herbs in the food processor and taste and adjust!

She also taught me (er, the class) to start learning how much a measurement is… to just count. Pour olive oil into a quarter cup and count while it’s coming out. That way, you’ll have an idea about how long the stream takes when you are pouring the oil into a food processor. She said you can do that for anything when learning measurements and becoming more comfortable with winging those.

In this class, she also made her own Herbed Boursin. I totally fell in love with this store-bought cheese spread when I studied in France. My host family would serve it after almost every meal. But the one that Kate made one is even better! Everyone in class went crazy over it. The dish was empty before dinner was served.

Just like the dressing I posted from the last class, you make the herbed cheese by using a base and adding directional herbs:

Herbed Boursin as taught by Kate Moore

  • 1 eight-ounce package cream cheese, softened to room temperature
  • 1 cup chopped herbs (50% parsley and scallions/garlic, 50% directional herb)
    • directional herb = the herb you want as the dominant flavor. I think Kate used sage in this class.
  • salt & pepper to taste
  • optional: citrus zest or juice to taste

Put everything into a food processor and mix. {Kate suggests that if you don’t have one you can finely mince all the herbs by hand and fold them into the softened cream cheese.} As always, taste and adjust seasoning with salt and pepper or more herbs. *Option: Swap cream cheese for butter to make a compound butter. It will freeze beautifully!

Now that I’m writing this post, I’m realizing how extensive this class was! She made a bunch of different kinds of dishes to demonstrate the speed and ease of putting something healthy together. The Toasty Garlic Tomato Kale made us drool! My friend Jen said, “Wow, now I know what to do with kale besides make kale chips!” Kate recommended serving the Toasty Garlic Tomato Kale over rice with a fried egg on top. Oh yeah, baby.

Speaking of eggs, she told us we all needed to practice flipping an egg in the frying pan. Jared was up to the challenge:

Kate showing Jared how to flip an egg (uh hem, without a spatula)

During our break, Kate kept encouraging us to give it a try, that we had nothing to lose. Only one other gal was brave enough. I just wanted to try it at home. My fear? That I’d flip it on myself , burning myself in the process and ending up covered in egg yolk. Yeah, didn’t want an audience for that!

Jared’s attempt to flip! SUCCESS!

Kate made cabbage two ways. One was an Asian Slaw and the other was just sautéed with butter, sage and apple. That cabbage in my CSA box always sits in the fridge too long before I end up using it or throwing it out. I never thought to sauté it. The flavors were soooooo good!

At the end of class, Kate served up everything she made Family Style for us to eat:

Salad greens with the dressing I made!

Leftover Bean Dip, Toasty Garlic Tomato Kale, Kale with Potatoes & Herbs

Asian Slaw, Sauteed Cabbage, Sauteed Veggies, Ginger-infused Rice, Chopped Fried Eggs

My beautiful plate: A little bit of everything

If you haven’t taken a cooking class yet, I highly recommend it. I also recommend taking one with Kate. You’ll learn so many tips and walk away with not only with a pleased palate, but also with a new sense of, “Hey, I can make that, too!”

Please share your favorite, easy go-to recipe for one or two people!

Cheers~
Carrie

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2 responses »

  1. Pingback: What did I miss? « Season It Already!

  2. Pingback: Top 5 Gifts for that Hard to Buy for Person Who Has Everything « Season It Already!

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