心のための料理FLEX: ホールフードディナー料理2

This is the SECOND eight-week FLEX class for whole food eating and it can be taken any time. You do not need to complete the other class first. Students will learn to make eight very different dinner recipes that are based on whole foods and packed full of flavor. Families purchase the supplies on the posted list before each class, and the student prepares the dish along with a real time recording of class. (Real time meaning I cut and prepare everything straight through with the students and don't skip ahead with editing. The only exception is for long baking times!)

There are no live meetings for this class to allow students maximum flexibility to participate each week.  Opportunities to interact with the teacher and other students include posting and responding in the Outschool classroom, sharing a written or video recorded reflection on what worked and what you would do differently, answering questions posed in the videos, and/or answering questions posted by other students in the classroom message board.

Though we will not be in a live video together, I will not leave you to learn on your own.  I will answer your questions, provide written or recorded messages to help you, and check your progress as you post in our Outschool classroom.  

Every Monday I will post the weekly supply list, the demonstration video, and the weekly question in the Outschool classroom. Families purchase the supplies, students cook along with the recording in real time, and post a picture along with a response to the weekly question in the Outschool classroom. Students can message questions, or request clarification at any time and I will respond within 24 hours.

(Week 1) Mandarin Chicken Salad (Knife skills, poaching chicken, making a vinaigrette)
(Week 2) Jamaican Jerk Seasoned Chicken & Pineapple Rice (Knife Skills, using infrared heat from a broiler, making rice on the stove top)
(Week 3) Braised Sausages and No-Mayo (German style) Potato Salad (Knife skills, boiling potatoes, braising sausages, making a vinaigrette)
(Week 4) Banh Mi Meatballs with a Vietnamese Quick Pickle (Knife skills, making seasoned meatballs, preparing a pickle, flavor functions)
(Week 5) Chicken Chili & Homemade Cornbread (Knife skills, building a stew, how heat affects ingredients differently, baking corn bread)
(Week 6) California Cobb Salad (Knife skills, sautéing fish or chicken, making salad dressing, making croutons)
(Week 7) Broccoli Beef Stir Fry (Knife skills including slicing large pieces of meat, stir frying technique, thickening a sauce)
(Week 8) Turkey Burgers with Baked Sweet Potato Fries (Knife skills, cooking with low-fat ground meat, the Maillard reaction, roasting in the oven)