Spring Virtual Cooking Class

Hello DSANV Chefs,

I am so excited to be teaching the Spring Virtual Cooking Class. I try to make each class a little bit different but the main goal is to make cooking healthy food a fun, positive family experience.

All DSANV Cooking Classes are based on tenets from the award winning text, Teaching Authentic Cooking Skills to Adults with with Intellectual and Developmental Disabilities: Active Engagement by Janice Goldschmidt. These tenets include:

Promotes healthy eating habits and teaches important life skills to promote independence and self-determination
Supplies information on adapted cooking tools and techniques
Covers meal preparation basics like reading a recipe, measuring, opening packaging, and food safety

Janice is also the Director of Nutrition Services at the Community Support Services Inc at the University of Maryland.

For each class, I will cover a topic from Janice's cookbook or the from the Community Support Services website between 10:15 - 10:30 am. At 10:30 we'll begin doing the cooking demonstration.

The Spring Cooking Classes will consist of six classes. The first three classes will cover three unique easy, safe cooking techniques.

Parchment of Foil Packs
Sheet Pan Meals
Muffin Tin Meals

For classes 4-6 we'll recreate recipes from some of my favorite restaurants:

PF Changs Lettuce Wraps
Cava and Chipolte-Styled Salad and Grain Bowls
Coastal Flat Salads

The DSANV Cooking Club isn't only about developing cooking skills but it's also about having a sense of community while we all wait for life to get back to normal.

Warm Regards,

Stacy

Stacy Engels

Program Assistant, DSANV

Syllabus

DSANV Cooking Club – Spring 2021

Subject to change

Class 1 – Saturday March 6 at 10:30 am

I will be demonstrating how to make Foil Packs. Foil Packs are an easy, healthy way to make a variety of different types of meals. First, I will demonstrate how to make a Breakfast Foil Pack including chicken sausage, potatoes and veggies. Secondly I will demonstrate how to male Chicken and/ or Salmon Foil Packs. Foil Packs are an easy healthy way to combine vegetables with protein source. I will send out pictorial recipes for each item I demonstrate but feel free to only buy ingredients you're interested in making.

Class 2 – Saturday March 20 at 10:30 am

I will be showing how to make Baking Sheet Meals. We will be making a breakfast Sheet Pan Pancakes with strawberries and blueberries. This method of cooking pancakes is safe and easy, and can be made healthy by using a Keto or Protein enriched mix, Secondly, we'll make a a dinner or lunch Sheet Pan meal, featuring gnocchi, asparagus, and tomatoes.

Class 3 – Saturday April 10 – 10:30 am

We'll be making two Muffin Tin recipes. First we'll make an Egg and Turkey Sausage Breakfast Muffin Tin recipe. Secondly, we'll make ground turkey and/ or ground beef Cheeseburger Muffins.

Class 4 - Saturday April 24 - 10:30 am

We'll be using ground chicken and Asian seasonings to recreate PF Chang's Lettuce Wraps. We'll also be joined by a representative from the Charlie Foundation to discuss making no-bake Keto desserts

Class 5 – Saturday May 8 – 10:30 am

Every Sunday, I look forward to having a Grain/Lettuce Bowl either from Chipotle or Cava. For this class we'll be making both versions. For the Chipolte version we'll be using Pinto Beans, Pico de Gallo, lettuce, chicken and rice. For the Cava bowl we'll be using baby lentil brown rice, tomatoes, cucumbers, chicken and toppings like hummus and tzatziki.

Class 6 – Saturday May 24 - 10:30 am

Summer is around the corner, and it's a great time of year to make a salad for lunch or dinner. For this class we'll be recreating salads from Coastal Flats, We'll once again be making foil pack salmon and using chicken to make our protein packed salads. For this class we'll be making two of my favorite salads: Mango, Salmon and pecans and Coastal Roast Chicken salad with field greens, avocado and corn.

For each class I will send out a pictorial recipe, a list of cooking tools and ingredients no later than the Monday before the class. I am looking forward to sharing these recipes with the DSANV community. The cost of the class is $45, which covers a copy of Janice Goldschmidt's book. If you already have the cookbook, please email stacy.engels@dsanv.org for a discount code to use when you register.

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