- Healthy Food
- The BEST Kitchen Tips!
Wannabee Chef on DEMAND: Live Cooking Classes Online
A new offering from Chef Rama of Wannabee Chef. LIVE online cooking classes to teach you the skills you need to cook healthy, nourishing meals for your family.
I am so excited to announce that I am now offering Wannabee Chef on Demand Cooking Classes.
Lots of things are cancelled, postponed, or totally shut down right now, but your need to feed your family healthy, wholesome meals IS NOT.
I know…I feel you. I too am navigating changes to my business, the kids being home, and the day to day challenges that come with ever-changing guidelines in my local community. Things are hard right now, but we can get through this together. And I want to make things a little bit easier for you!
So I have decided to start a series of LIVE and recorded cooking and kitchen skill classes for all you.
The classes began earlier this month and I already have the next month planned out with unique offerings several days a week. I’ve also reduced the cost of all these classes because I know things are potentially tight financially right now for you and your family. I just want to make things as easy and accessible for you as I can.
Plus, these fun, engaging cooking classes will also be a great way to take your mind off things and DESTRESS!
Some other benefits of these online cooking classes:
Social interaction without being “in-person”.
No pre-recorded videos.
If you don’t know how to cook this is your time to learn! Right now, you need it more than ever.
Questions and substitutions are answered LIVE for you.
No more random googling recipes because the classes are taught professional culinary trained chefs.
You can find all the current class schedules on my Facebook page.
One of my favorite recipes, we’ve shared so far is this Eggplant Caponata recipe:
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 8-12 servings 1x
1/3 cup extra-virgin olive oil
2 tbsp. minced garlic
1 1/2 cups diced onion (1/4-inch dice)
1 tsp. chili flakes
2 tbsp. capers with juice, chopped
1/4 cup balsamic vinegar
1 eggplant (about 1 pound) peeled and diced into small pieces
1/2 cup peeled, seeded, and 1/4-inch diced roasted red bell peppers, recipe follows
1 tbsp. finely chopped flat-leaf parsley
¼ cup raisins, soaked
½ baguette, sliced
In large sauté pan, heat 2 tablespoons olive oil over medium-high heat until hot. Add the garlic and sauté briefly until brown. Add the onion and brown lightly, about 3 minutes. Reduce the heat to medium; add a pinch each of salt and pepper. Continue to cook until the onion is well browned, about 5 minutes. Add the chili flakes, then the caper juice and stand back to avoid getting splattered. Stir and scrape all around the pan. Add 1/4 cup of the vinegar, return the heat to high, and boil until reduced and thick, 1 to 2 minutes.
In a separate pan, heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat until hot. Add the eggplant and sauté until browned and cooked through, about 6 minutes. If the pan gets too dry, add more olive oil as the cooking progresses – if you add too much olive oil early in the process, the eggplant will absorb all of it and still need more. Make sure to scrape the bottom of the pan well so nothing burns. Season with salt and pepper. Scrape into a bowl.
Add the garlic-onion mixture to the eggplant with the capers and remaining vinegar. Stir well, and then scrape into a bowl. Stir in the roasted peppers, raisins and parsley and taste again for seasoning. Let cool to room temperature before serving.
When ready to assemble, place 1 to 2 tablespoons of caponata on a crostini.
Wrap into a ball and enjoy.
It’s salty, slightly sweet and a touch of heat!
You can substitute eggplant with any veggies in your pantry like zucchini, cauliflower, or even peas.
Eggplant Caponata makes a great crostini topping, pasta sauce, pizza topping and even perfect with polenta.