Bake, Broil, and Boil

4/1/11 NEW VOCAB: anise-an aromatic Mediterranean herb in the parsley family used as seasoning Yesterday was bittersweet for me: I was happy and excited because I had the opportunity to help with another ARC cooking class, but sad because it was the last class I will help with :( The theme of this class was "Bake, Broil, and Boil"-it was a class that taught athletes how to prepare healthy meals using basic cooking methods (D). Susan, Brittany, and I had worked last week on finding recipes, narrowing down our choices, and shopping for the ingredients. The final menu for the night was Spinach and Red Pepper Salad, Enchilada Chicken, Chicken and Tomato Pasta, Baked Tilapia, BLT Pizza, and Raspberry Lemonade Smoothies (D). Similar to the last ARC class I helped with, there were two different class sessions: one at 7 and the other at 8:15. I felt SO much more prepared for these classes than the last ones I taught b/c I knew where everything in the kitchen was located and knew what to expect (I even brought my own can opener from home b/c we struggled with the poor quality ones in the kitchen last time!) During these classes, I was constantly reminded of the importance of trial and error in cooking (A). None of hte interns, Susan, or I had tried these recipes before, and after session 1 class, we realized we needed to make some changes to some of the recipes (cooking time, ingredient amount, etc.) to perfect the recipes for the next class (A). I also really enjoyed interacting with the people in these classes-some of hte athletes in the 2nd session were hilarious and had me laughing practically the entire time (F)! Although it is alot of work to prep, cook and clean x2 for these classes, I greatly enjoyed the experience and hope to be able to teach classes like this when I am a dietitian someday.