Chef Weekend and Move to School Update

I've had another good week, a little more balanced than I've been having.  While I like the work, balance is very important.

Even with not knowing what I was teaching for the Y class until the last minute, the class went well.  I had a group of 14, some of the regulars weren't there and there were some new faces in the group.  The focus was sweet potatoes and the class enjoyed the meal.

I try and include healthy recipes that are slightly different than normal but still easy to do.  I demonstrated a chili and some muffins.  Since we're heading into the holiday season with guests and special food needs, the chili recipe is one that is vegetarian, vegan actually and appeals to meat eaters too.  Easy to make everyone happy.

Sweet Potato Chili from the NC Sweet Potato Commission
serves 8 to 10

1 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 cup zucchini, chopped
1 cup carrot, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
28 ounces diced tomatoes
1 cup salsa
3 cups sweet potatoes, cubed
28 ounces canned red kidney beans
15 ounces canned black eyed peas
1 cup corn

1. In a large pot saute the onion, peppers, zucchini, carrots and garlic in olive oil about 5 minutes until tender.
   
2. Stir in cumin, salt, pepper, water, tomatoes, salsa and sweet potatoes.  Simmer 20 minutes stirring often.
   
3. Add kidney beans, black eyed peas and corn.  Cook 20 minutes over low heat.
   
4. Season to taste.
   

I encourage people to change the recipe to their taste.  I used one red bell pepper to avoid buying 2 peppers and using some of each.  Use mild, medium or hot salsa in red or green.  Add in some hot peppers if you like spice.  Change up the beans to your favorite. 

Tuesday I cooked for a long term client who is now on a pretty restricted diet.  She has made the decision to change her eating so I'm trying to cook what she needs to eat but also cook so she'll enjoy the meals.  So far, so good. 

Wednesday was a much needed chiropractor appointment.  I go about every 6 weeks to make sure all is well.  I am on my feet a lot, carrying lots of things, I drove back and forth to Pittsburgh and I pretty much stood all last weekend.  All is well!  This is all part of a plan that includes exercise, eating well, drinking water and getting enough rest.  Balance! 

Thursday was a fun day.  I went to knitting class and started a new project.  Since I'm knitting for babies I don't want to say what I started.  Pictures later. 

This weekend is a fun chef weekend.  I have a tour of the farmer's market today and am taking a cooking class this evening.  Tomorrow  a morning class, some eating I'm sure and taking another evening class.  I'm not sure what is happening Sunday. 

Of course I need to plan my menu for next week for my family.  This week I cooked dinner once for us.  Once.  Not good.  I did make a quiche on Monday that we ate separately since I had the Y class and the husband had a wood working meeting. 

I need to get some meals to our dining room table!

I met last week with my teacher sponsors at my Chefs Move to Schools Middle School.  We chose the dates for the cooking club and the teachers sent an application to the students to gauge interest.  Lots of interest!  So far according to Maria we have over 80 students interested.  More than any club ever! 

Now we need to decide how to do this.  We only have an hour for the club.  I'm also meeting the cafeteria manager next week.  Good things happening!