Liz Barbour At Work
Another cooking demonstration and wine tasting by Liz Barbour in her “10-Minute Meals: Healthy & Fast” series will be ready to serve Friday, October 14th, from 6-9 p.m. at RiverBend & Company in Shaw’s Plaza at Rt. 119 and 225 in Groton, MA.
Barbour, owner of The Creative Feast, said: “We all want to eat well, but our busy schedules often keep us from taking the time to cook healthy meals. Understanding what to have on hand and knowing short cuts to combining ingredients is what this class is all about. Learn to use your pantry and your local market to create and cook delicious, healthy meals in 10 minutes. You’ll need lots of tips and tricks to pull off these meals I’m excited to teach them.”
The menu for the four-course demonstration includes SuperFood Pizza 3-Ways, Fresh Pasta with Tomato Shrimp Sauce, Steamed Scrod with Veggies, and Rosemary Seared Chicken Breast with Steamed Potatoes. The events costs $70; to register, visit http://www.thecreativefeast.com/classschedule.htm.
Barbour is sharing favorite recipes from her spring presentation with The Groton Line readers: Spice-Seared Chicken and Arugula and Soba Noodles With Vegetables. *Recipes from Spring 2011 10-Minute Meals Class*
Recipe: Spice-Seared Chicken and Arugula
Ingredients
- 2 Tbs whole cumin seeds
- 4 tsp whole coriander seeds
- 2½ Tbs whole fennel seeds
- 2 tsp curry powder
- 2 tsp ground ginger
- 1 tsp garlic powder or dried garlic
- 1 pinch cayenne pepper
- 1 tsp kosher salt
- 2-4 Boneless skinless chicken breasts
- Canola oil
- About 7 oz. Organic baby arugula
- Extra virgin olive oil
- Kosher salt
- Pepper
Instructions
- Combine the first eight spice ingredients in a spice grinder to make a spice rub.
- Slice chicken breasts into strips.
- Season the chicken well with the spice rub.
- Heat 2 Tbs canola oil and pan-sear chicken on both sides until cooked through.
- Serve chicken on a bed of organic baby arugula.
- Drizzle with extra virgin olive oil and season with kosher salt and pepper.
Preparation time: 5 minute(s) Cooking time: 7 minute(s)
Number of servings (yield): 4
Recipe: Soba Noodles With Vegetables
Ingredients
- 12 oz. package Soba (buckwheat) noodles
- Red onion, sliced thinly
- Fresh garlic, chopped or sliced
- 1 lb snow peas, whole or sliced thinly
- 1 15-ounce can black beans, drained and rinsed
- 2 Tbs soy sauce
- 2 tsp sesame oil
- Fresh cilantro
Instructions
- Cook Soba noodles according to package directions, rinse under cold water. S
- lice red onion, garlic, and sauté with snow peas over medium heat until just softened.
- Add one can of black beans and cook until heated.
- Finish with soy sauce and sesame oil.
- Serve with chopped cilantro over cooked Soba noodles.
- Note: You can substitute fresh thin spaghetti (found in the refrigerator section) for the soba noodles.
Preparation time: 5 minute(s) Cooking time: 5 minute(s)
Number of servings (yield): 4
Next in the series is Feasting On Thanksgiving, Soup to Nuts, a $70 four-course Cooking Demo and Wine Tasting, scheduled for November 4th from 6-9 p.m. at RiverBend & Company. This year’s updated version of the class features new SuperFoods recipes and more great entertaining tips to make your Thanksgiving easy and delicious. Learn the basics of preparing a turkey with gravy and try some new side dishes. Finish the class with a new classic dessert your guests will love. Add in Liz’s easy cooking technique tips and you are on your way to creating great holiday meals you can prepare at home. The menu for that demonstration includes Caramelized Carrots and Roasted Squash, Wheat Berries with Dried Fruits and Herbs, Maple Glazed Turkey with Cider Gravy, and Croissant Pudding.
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I attended one of her cooking classes recently at The Riverbend Company across from Shaws. The class was great! A very nice way to spend a Friday night!