November 2, 2008
Cooking up a storm!
Six girls came over last night for a cooking frenzy in honour of one, who is on her way down the aisle. It was as good as an evening can get with out expensive cocktails, an overpriced meal and bar hopping all over town. It was a evening in style where everyone learned how to cook some tasty recipes. Not only were all the recipes seasonally structured, but they were also great dishes to get a head start with for a new life as a couple. Everyone teamed up with great effort to make zesty appetizers like guacamole, mango rice paper wraps, pomegranate salad, then came the entree a parchment wrapped wild salmon and quinoa pilaf but the voted favourite was the roasted root vegetables with a cinnamon glaze (recipe below).
It really is a unique and rather entertaining option to customize a night of all-girl-fun and learn how to cook before you enter into holy matremony. Why not learn what it takes to make to most delicious (and might I add healthy meals) for your honey without fret.
My goal in my classes is to make it easy for you. You will learn the necessary skills without the fuss and become a Gourmet Girl in less than three hours. All you need is a few great recipes to get your new life on the right foot. Whether you are familiar in the kitchen, or holding a knife is a new skill in itself why not learn how to cook in style with a little (cooking) class.
Seasonal Roasted Root Vegetables
Ingredients:4 cups red beets, cut in quarter or small wedges
4 carrots sliced
1 butternut squash
2 turnips or parsnips
2 yams2 tbsp maple syrup
2 ½ tbsp orange juice
2 cloves garlic
½ tsp cinnamon
½ tsp nutmeg
½ tsp paprika
3 tbsp olive oil
2 tbsp tamari
Preheat oven to 350°C
Prepare the sauce by mixing all of the ingredients in a jar and shaking well. Set aside.
Clean and slice all of the vegetables then place them in a large baking dish or baking tray lined with parchment paper.
Pour the sauce over top and stir all of the ingredients together thoroughly. Place the pan in a preheated oven and bake for 45-55 minutes. Stir the vegetables and few times while baking to be sure that they are coated with sauce and cook evenly.
Remove from oven and serve hot.
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