NuCook Live Remote Cooking Class Session 2
We are so excited to cook with you next week and to talk about the impact of food on health and pregnancy! Our class will focus on Breakfast Nutrition and 2 easy and delicious recipes; Shakshuka and Tofu Scramble.
To make the most of our time together, there are a few things you will need to do in advance of the class, so please read closely:
Ensure that you have all of the ingredients listed for each recipe.
Ensure that you have all the equipment needed on the equipment list.
Measure and prepare your ingredients in advance - prep all the ingredients - unless otherwise noted. And read through the recipe - if the ingredients are used together in the recipe, they can be measured and kept together in a bowl. For example, if there are 5 spices that are all added at the same time, feel free to measure them into a small bowl. This will help save on clean up and make for more efficient cooking.
Preheat oven to 350 degrees.
Give yourself about 30 minutes to prep the ingredients This is a VERY important step to make things run as smoothly as possible.
Here is a link to a nice video explaining how to prepare your space before cooking: Simple video (1 min) here: https://www.youtube.com/watch?v=ll2QRgNAdzc
If you want to get a headstart you can view this video on basic knife skills, some of which we will go over in class: https://stellaculinary.com/cooking-videos/culinary-knife-skills
Equipment - List
Chef’s knife
Cutting board
Measuring spoons
Liquid measuring cup
Dry measuring cups
12-inch nonstick skillet (or standard skillet or a cast iron skillet)
Large spoon
Baking sheet
Paper Towels
10-inch nonstick skillet w/lid
Medium bowl
Rubber spatula
Ingredients - List
Produce:
8 oz broccolini or broccoli
2 onions
1 red bell pepper
1 jalapeno
3 garlic cloves
Fresh cilantro or parsley for serving
Pantry:
Extra-virgin olive oil
Vegetable oil
kosher salt (alternative - sea salt or iodized salt)
Ground black pepper
⅛ tsp ground turmeric
4 whole grain wraps (about 80-100 calories each)
1 ½ tsp ground cumin
1 ½ tsp sweet paprika
1 28-ounce can whole plum tomatoes with juices
Hot sauce - for serving
Other:
14-16 oz package of soft tofu - drained and patted dry
4 oz crumbled feta cheese
6 large eggs
For the Veggie Tofu Scramble Breakfast Wrap
- Line a baking sheet with several layers of paper towels, crumble tofu into ¼-½ inch pieces, spreading evenly onto the towels, let drain for 20 mins then pat dry with paper towels.
- Measure all the ingredients, we will chop vegetables together.
For the Shakshuka - Dice jalapeno, chop onion, slice peppers, prep and measure all the other ingredients.