PLATTSBURGH — If your New Year's resolutions included eating healthier or cooking with your children, “Cooking with Doc Series” will keep your words from flaming out.

It is a new collaboration between the Cornell Cooperative Extension of Clinton County, Champlain Valley Physicians Hospital Family Medicine Residency and Plattsburgh Primary Care to help families learn how to prepare meals that are both nutritious and tasty, according to a release.

On Monday, Therese Ray, MD, of the Family Medicine Residency; Jordy Kivett, nutrition program educator of the Cornell Cooperative Extension; and Deb Juneau, CPC, coder/revenue integrity analyst for Family Medicine guided the inaugural class, which prepared and cooked Vegetarian Sweet Potato Stir Fry, Curried Red Lentils, Basmati rice and Sunflower Butter Tartlet.

David Beguin, MD, of Plattsburgh Primary Care, showed up in time to make a salad with Juneau.

In two hours, an easy and nutritious meal with many of colors of the rainbow, and that's a good thing, was prepped and cooked at MHAB, 14 Dormitory Dr. in Plattsburgh.

The series is free and starts at 5:30 p.m. on the following dates: Monday, Feb. 20; Friday, March 20 and Thursday, April 16.

Children are not only welcomed but encouraged to attend and participate.

Studies show that knowing how to cook can help everyone eat healthier and teaching kids to cook has long lasting effects, according to a release.

If you want to learn how to make nutritious food and eat it too, make your reservations as space is limited.

For more information, call Jordy at Cornell Cooperative Extension at (518) 561-7450 to register or follow this link: https://reg.cce.cornell.edu/CookingInTheCommunity-2_209.

Email Robin Caudell:

rcaudell@pressrepublican.com

Twitter:@RobinCaudell

 

 

COOKING WITH DOC RECIPES

Vegetarian Sweet Potato Stir-Fry

A super-easy dinner red in 20 minutes with only seven ingredients.

Prep Time: 5 Minutes.

Cook Time: 15 Minuetes.

Total Time: 20 minutes

Servings: 6

Ingredients:

1 medium onion finely diced

1 sweet red pepper dice

4 cloves garlic minced

2 cups broccoli florets

2 tablespoons olive oil

2 medium sweet potatoes chopped

2 tablespoons soy sauce or Bragg Liquid Aminos

Salt and pepper to taste

Instructions:

1. In a large skillet over medium-high heat, saute onion, pepper, garlic and broccoli in olive oil until vegetables are just tender, about 7-10 minutes.

2. Stir in sweet potatoes and soy sauce and stir until sweet potatoes are soften, an additional 7-10 minutes. To speed up process, sweet potatoes can be steamed separately. Season sweet potatoes with salt and pepper to taste and serve hot.

 

Curried Red Lentils

Cook Time: 20 minutes.

Servings: 12

Ingredients:

3 cups of lentils

9 cups of water

3-4 tablespoons of curry powder (adjust to taste)

2 tablespoon olive oil

2 cloves garlic chopped

Salt and pepper to taste.

Instructions:

Bring water to a boil and then add lentils and simmer for 20 minutes or until tender. While simmering add finely chopped garlic. Drain or add water as needed.

 

Sunflower Butter Tartlets (from Instagram.com/datesanddimples)

Servings: 12

Ingredients:

1 cup sunflower butter

20 Medjool dates

4 tablespoons maple syrup

2 teaspoons vanilla extract

1 cup coconut cream/milk

2 cups rolled oats.

Preparation:

1. Make crust by mixing dates, oats, vanilla extract, and 4 Tbsp. coconut cream/milk in a food processor.

2. Divide mixture into 12 cupcake liners, pressing down and to the sides to make a tart-crust shape.

3. Blend sunflower butter, maple syrup and the rest of the coconut cream/milk.

4. Divide and pour into the 12 crusts.

5. Freeze for 1 hour until hardened and fudgy.

 

Recommended for you