Ratatouille Series 3
WEEK 1
Ham and cheese pinwheels/sliders?
Gluten-free, dairy-free, vegan
Ingredients
▢ 1 ½ cup granola (made in Ratatouille Series 1) ※
▢ ¼ cup each of any dried fruit and nuts ※
▢ ½ cup chocolate chips ※
▢ ½ cup gf or all-purpose flour
▢ 1 egg
▢ 3 Tbsp. unsalted butter melted ※
▢ 1 tsp vanilla extract
▢ 1 Tbsp. each brown sugar and molasses or honey
▢ ½ tsp baking soda
▢ 6 drops of lemon juice, yes 6 :)
▢ pinch of salt
※ please prep prior to lesson
Utensils needed
▢ Mixing bowl
▢ Whisk
▢ Sheet pan
▢ Parchment paper
▢ saran wrap (press and seal works best)
Directions
Preheat oven to 350 F.
Melt butter and add, vanilla, molasses and pinch of salt.
Whisk egg into cooled wet mixture and add baking soda and lemon til it bubbles
Add dried fruits, nuts and granola and stir. Then add chocolate chips and stir.
Mix flour with the wet mixture.
Flatten into a rectangle shape onto “press and seal” plastic wrap or parchment paper and put in the freezer for 5-10 minutes.
Take out batter and cut into 1” x 4” (2cm x 10cm) bars using pastry cutter or large knife.
Bake 10-12 minutes until browned. They will be chewy. Cook longer for crunchier.
WEEK 2
Greek Chicken Quesadillas
Gluten-free
Ingredients for Salad
▢ 1 lb. chicken tenders or 2-3 breasts, fileted, tenderized and marinated ※
▢ washed and chopped romaine or kale ※
▢ kalamatas, cherry tomatoes, ½ red onion peeled (root left on) ※
▢ ¼ cup feta crumbles
▢ ½ seedless cucumber sliced in half-moons
※ please prep prior to lesson
Dressing
▢ ½ seedless cucumber peeled, de-seeded and cubed ※
▢ 1 cup Greek yogurt (non-fat works well)
▢ ¼ cup mayonnaise
▢ 1-2 cloves peeled garlic
▢ 1 tsp white or red vinegar
▢ 1 Tbsp. lemon juice
▢ 2 tsp each of dried dill and parsley or 3 Tbsp. fresh
Marinade for chicken
▢ 1-2 cloves peeled, crushed garlic
▢ 1 Tbsp. soy sauce or GF tamari
▢ 1 Tbsp. lemon juice
▢ 2 tsp Italian herbs
▢ 1 tsp salt
▢ 2 Tbsp olive oil
Utensils needed
▢ medium-large sauté pan
▢ tongs
▢ blender
▢ cutting board and knife
▢ medium wire mesh strainer and bowl to rest it in
▢ salad bowl
▢ lemon squeezer
Slice chicken in half to make filets. Put in a zip lock and pound gently until ½ inch (1 cm) with a heavy skillet or can. Whisk the ingredients for the marinade and add to the bag to marinate for 2-4 hrs. ※
Directions
Peel, de-seed and cut half of the cucumber into ½ inch (1 cm) cubes. ※
Add salt to cucumbers to dehydrate them (keep them in a wire mesh strainer and let them sit 15 minutes) ※
Add all the dressing ingredients to blender and pulse until smooth. Taste and season with salt and pepper.
Slice red onion and add some lemon juice to marinate them.
Roast the chicken on parchment paper for 10 minutes at 400 F turning half way through. Let it rest 5-10 minutes and slice.
Assemble salad with dressing, toppings and chicken. Serve with pita
※ please prep/measure prior to lesson
WEEK 3
Pita/hummus?
or Scones and chia pudding
Chocolate mousse
Gluten-free, vegetarian, sugar-free
Ingredients (serves 4)
▢ 2 Tbsp. butter
▢ 1 Tbsp. GF flour
▢ 2 cups milk
▢ 1 tsp Dijon mustard
▢ 1 c Grated Parmesan cheese and/or Romano ※
▢ Pasta of choice, fettuccini is classic. I like angel hair or linguini
▢ broccoli washed and cut (frozen peas are an option)
▢ 1 garlic clove peeled ※
▢ s and p
▢ Zest of one lemon
※ please prep/measure prior to lesson
Utensils needed
▢ large sauté pan
▢ large bowl
▢ micro plane for zesting
▢ whisk
▢ tongs for pasta
▢ medium pot for pasta (filled with 4 inches/10 cm of water) ※
▢ cup and spoon measurers
Ingredients for Chocolate mousse (serves 4)
▢ 6 Tbsp. cocoa powder
▢ 1 can coconut milk chilled in the fridge ※
▢ 1 tsp vanilla extract
▢ fresh raspberries
▢ 4 dates chopped ※
※ please prep/measure prior to lesson
WEEK 4
Ramen soup or Thai coconut soup and cilantro slaw
Gluten-free, dairy-free, vegan
Ingredients for soup
▢ bunch baby bok choy washed ※
▢ 1 carrot peeled ※
▢ 1 bunch scallions chopped ※
▢ 1 bag bamboo shoots ※
▢ 1 bunch of cilantro washed ※
※ please prep prior to lesson
Ingredients for Salad
▢ half head of napa or regular cabbage
▢
▢
▢ fish sauce
▢ sugar
▢ rice vinegar
▢ roasted peanuts coarsely chopped
Utensils needed
▢ knife
▢ cutting board and knife
▢ large pot
▢ lemon squeezer
Please have prepped/measured before class ※
Directions
Chop napa cabbage