When was the last time you took a cooking class?? Think my last cooking class was learning how to make truffles and other chocolates two years ago. So when my friend Jennifer saw the cooking class and asked if I would go – answer was a huge YES!
On our blog We write a lot about always learning and surprising yourself. So we believe in grabbing these opportunities. Listen – we don’t think we have to be good at it either. You don’t have to be half a chef to take a class.
Love eating the Samosa but never tried making them. Chef Huma S. showed us how to make them from scratch and two other dishes too. She was a great teacher, very easy going which made the class relaxing. Enjoyed her stories and cooking style; gadget free, almost all a single pot dish, … if you could only smell the cooking food mmmm
Class took 3 hours and yes we ate everything we made at the end. Delicious dinner with new people we met at the class…
Working on vegan potato stuffed samosa:
Chef Huma made these other dishes:
I was trying to make the Samosa too perfect, she said just pinch it shut and don’t worry so much. It will be delicious. I made quite a few of them and she was frying them on the side. We ate the Samosa with the raita sauce she made. They were the best ones I have had ;))
Can’t wait to make these myself these dishes during fall and winter.
🌟 Chef Huma’s website is whitejasmine.com where she shares the recipes and sells her own spice mixes on the website.
If the title did not give it away already… We are doing another class to learn making something sweet – it will be surprise!!
Ok, finally I decided to write about my obsession with anything coconut. Have always really liked coconut, but about few years ago got more serious as I learned more about the healthy benefits of coconut.
Coconut is another miracle of nature that is yummy and smells amazing. So many uses for this amazing nut – hard not to love it.
Coconut Juice and Flesh Best way to experience this is to have fresh coconuts. I will never forget the coconuts in Thailand. Last year, during our trip to Thailand coconut juice became our official drink. We were delighted to also discover we could scrape and eat the flesh. Coconut juice is more hydrating than water.
Coconut Flakes Coconut flakes come in various shapes and sizes. Most common use is in baking. I love the large hefty flakes that I can crunch and taste the coconut flavor. I use them in the mornings: little yogurt, blueberries, and coconut flakes!
Coconut Butter Warning – if you read beyond this section we will not be responsible for your coconut addiction.
Coconut butter is great for cooking, baking, or just as a spread on a piece of good bread. BUT mixing couple spoonfuls mixed with dark cocoa powder makes the best impromptu desert!!
Coconut Oil Yes, you can cook with it. BUT even more importantly you can use it for your skin and hair. I am close to ditching my body lotion altogether and completely switch over to coconut oil. It is important to emphasize you should use organic cold pressed virgin coconut oil. If your hair is too fine you may not want to use it besides as a mask to nourish the hair. But if you are sporting a bushy lush head of hair – your hair will love you for using coconut oil. Btw – if you live in a cold climate the coconut oil will naturally solidify, that does not mean it is bad. This is normal, it will easily turn liquid with a bit of warmth.
Before we start to this traditional family recipe I want to give you a great tip that I learned it from my aunt during summer I collect the fresh grape leaves and just line them on top of each other then wrap them with aluminum foil and put them in freezer bag and freeze them when I took them from freezer I have to be very careful because when they freeze they are very fragile so when you touch them you have to be very careful! and after you de-freeze them they are ready to use & enjoy sunny summer taste!
Are you ready to enjoy?
Organic grape leaves
1 cup organic rice
1/2 cup organic coarsely ground wheat
1 or 1/2 cup Greek yogurt
1 tbs organic butter or ghee or olive oil
1 tsp pressed organic garlic
1 tsp sea salt
2-3 cups boiling water (you will need more or less water it depends of what type of rice and leaves you use)
For Top ( for 1 person)
1 large organic egg (optional)
1 tbs organic butter, ghee or olive oil
1/2 tsp sea salt
1/4 cup water
2 tbs fresh green garlic leaves diced very thin I don’t have fresh green garlic leaves so I used normal garlic cloves crushed.
You can use just rice or just wheat or as I do you can mix them.
Rinse rice and wheat.
Mix melted butter, yogurt, garlic and salt to rice and wheat mix them well.( I didn’t have enough yogurt at home so my mixture looks dry but normally should be runny and wet yogurt gives special flavor and character which is the specialty of this recipe.
Then as below you see the photos put some rice and wrap the leaves.
Line up them in pot the closure side should be faced down.
When you reach the last row if you have left over leaves you can cover the top of wraps or if you don’t have that’s fine.
Cover the lid bring to boil 20-30 min. or until the rice and wheat cooked well.
If you are using very big leaves yo can dived them into 2 pieces or just make big wraps my leaves were very small.
Now our Aprakh is ready carefully take each Aprakh and line it in plate.
Put butter in pan until heated pour scrambled egg and stir fry put the crushed garlic and salt stir-fry then add boiling water boil it 1-2 min. it should be little water left when you put it over the
Okay I know its worth it but isn’t it enough we wait… aaawww it smells garlicious!
Give me a moment please! I have to eat and sweep this I stand to much.
I opened the refrigerator and see I have cauliflower that I bought last week so I start to think what can I create today?? Different, delicious, easy, simple, healthy. Okay I find it! Cauliflower pasta with garlic yogurt mmmm…. sounds good healthy smart
1 cup pasta
1-1/2 cups cauliflower cut into small pieces
1 cup greek yogurt
1 tbs extra virgin olive oil
1 tsp sea salt
1 tsp pressed garlic
On top (optional but yummy)
1 tsp hot pepper flakes
1 tsp olive oil
Cook the pasta with water and salt as it says on it’s own package.
Add olive oil and cauliflower stir for 1-2 min.
Add just little bit of boiling water and salt and cover the lid let boil 5-8 min until it gets soft but firm as pasta.
Combine cauliflower and pasta let them cool.
Combine yogurt and garlic take tablespoon fulls put on top of cauliflower pasta.
In small pot combine olive oil and hot pepper let them 1-2 min to heat then drizzle over the yogurt.