Good For Your Soul: A Cooking Show

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Good For Your Soul: A Cooking Show

Join our community chefs and home cooks as they each show us how to cook up a meal that will be delicious and soul warming.

When and where

Date and time

Location

Online

About this event

Join us as our home chefs show us how to cook a meal that will be delicious and soul warming. Every Thursday at 6pm EST one of our hosts will show us a favorite meal that is healthy, tasty, and easy to make, using what you have at home.

* Please note that we do not record our programs.

Starting September 1 our Cooking Show will be on Thursday evenings at 6pm EST

Thursday, December 8: Join Chef Bethania in the kitchen to make Dominican Style Christmas Dinner: Russian Salad and Pigeon Peas with Coconut Rice (ensalada Rusa y moro de guandules con coco)

Ingredients

Pigeon Peas with Coconut Rice

1 (13 oz) canned guandules (pigeon peas)

1 (13 oz) canned coconut milk

1 cup long-grain white rice

2 tablespoon vegetable oil (soy, corn or peanut)

1 small red onion cut into quarters

¼ teaspoon oregano

2 clove mashed garlic

2 ají gustoso, crushed (or 1 Italian pepper)

1/2 cup water, (approximately)

3 sprigs of cilantro minced

1 teaspoon salt (or to taste)

Russian Salad

2 lbs Russet potatoes (peeled and boiled until tender. Do this ahead of time as they need to be cooled down).

1/2 lb carrots (peeled and boiled until tender. Do this ahead of time as they need to be cooled down).

¾ tsps salt

3 eggs (boiled ahead of time as they need to be cooled down)

1/4 cup chopped red onion

1 tablespoons apple cider vinegar

Salt and pepper to taste

1/2 cup green peas (frozen or canned)

½ cup sweet corn (frozen or canned)

1/2 cup sliced beets (optional)

1/2 cup mayonnaise

Recipe

Pigeon Peas with Coconut Rice

Step 1

Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes.

Step 2

Add pigeon peas, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.

Step 3

Fluff rice with fork; serve.

Russian Salad

1. Bring a large pot of water to a boil. Add potatoes and carrot and return to a boil. Add whole eggs and cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture.

2. Chop potatoes and carrot. Peel and chop eggs.

3. Mix potatoes, carrot, eggs, corn, peas, beets together in a large bowl; stir in mayonnaise until salad is evenly coated.

Thursday, December 15: Join us in the kitchen with Chef Keisha of Trading Tables

Thursday, December 22: Join Chef Alex in the kitchen

Thursday, January 5:

Thursday, January 12: Join Chef Daniel of Love Wins Food Pantry in the kitchen

Thursday, January 17:

Thursday, January 26: Join City Harvest in the Kitchen**

Thursday, February 2:

Thursday, February 9: Join City Harvest in the Kitchen**

Thursday, February 16:

Thursday, February 23: Join City Harvest in the Kitchen**

Thursday, March 2: Join City Harvest in the Kitchen**

Thursday, March 9:

Thursday, March 16: Join City Harvest in the Kitchen**

Thursday, March 23:

Thursday March 30: Join City Harvest in the Kitchen**

Thursday April 6: Join City Harvest in the kitchen for a shopping tour**

**City Harvest Programs are Snap Ed Funded and presented by City Harvest. Pick up ingredients for the class at Langston Hughes Community Library and Cultural Center - 100-01 Northern Blvd. Corona, NY on Tuesday 1-5pm, Wednesday 10am-6pm, Thursday 12-6pm. While supplies last.

Call 718-651-1100 with questions.

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*Please note that we do not record our programs.