Details / Pasta / Quick and Easy / See Hatsie Travel

Travel: A Workshop

I just returned home from the Massachusetts Promise Fellowship Winter Retreat in Attitash NH.  It was three days filled with fun, learning, relaxing, renewing, and quite a bit of singing and dancing.  In short, everything a retreat should be.  And I’m exhausted.

While I was there, though, I had an opportunity to lead a Peer Workshop.  A fellow Fellow and I co-lead a workshop on cooking and nutrition… three guesses which part I did?  (You don’t need three.  I did the cooking part.  Clearly.)  It was so fun to get to share what I’m fearing has become an obsession with recipe hunting, experimenting, shopping, and cooking.  My fellow Fellow lead an informative and very eloquently presented bit on Nutrition, and I really learned a lot.  You might see some further tweaked recipes in the future… maybe a guest blogger?

I taught how to make Homemade Spaghetti Sauce that can go on pasta, pizza, lasagna, eggplant or chicken Parmesan…. anything that you would put tomato sauce on, basically.  I taught how to mince garlic, the best and most fool proof way to chop an onion, how to chiffonade basil, and what the word chiffonade means.  It means to stack the basil leaves, then roll them up into a wrap type thing, then to chop it up thinly so that basil ribbons form.  If you wanted to know.   I also spoke a little on how I plan meals for the week, how to maximize your time in the kitchen efficiently and effectively, and how to eat great food on a budget.

Homemade Put-On-Anything Tomato Sauce

1 can San Marzano Tomatoes (can be crushed, diced, or whole depending on the consistency you want).
1 whole yellow onion, diced
3 cloves garlic, minced
1/2 teaspoon of sugar (cuts the acidity in the Tomatoes… although I didn’t use it for the demonstration because I forgot it from home…)
Salt
Pepper
Oregano
Crushed Red Pepper Flakes
Olive Oil

Saute onions in about 2 tablespoons of Olive Oil for a couple of minutes.  Add the garlic when the onions are translucent but not brown.  Cook the garlic for only about 1-2 minutes, then add the can of tomatoes and all of your seasonings.  Let simmer for about 20 minutes, while you are bringing a pot of water to boil the pasta (or preheating the oven for eggplant/chicken/lasagna/whatever).  Serve on anything… and don’t forget the cheese.

I also provided a list of food blogs that I frequent daily:
The Pioneer Woman
Smitten Kitchen
Joy The Baker
to name a few.  Check these sites out.  Do it.

I also provided some food websites that have user-created recipes that I love.  Be sure to read the comments.
All Recipes
Food.com
The Food Network, clearly

Although I’m exhausted, I do feel rejuvenated and ready to take on this busy month at work.  I feel so fortunate to be surrounded by such a supporting group of people, and to be given the opportunity to practice my public speaking skills (which were non-existent before the Fellowship) and share something that I am passionate about.  MPF love, all the way.

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