Simple Cooking with Heart Class 5

Class 5: Meats, Beans, and Braising

Welcome to Class 5! You’ve made it to the end of our beginner series. Are you feeling more confident in the kitchen? Did you try roasting a whole chicken last week? This week you’ll learn about braising, both with meats and beans. You’ll also learn all about red meat from a nutrition standpoint. Get ready, its chili time!

NUTRITION:

RECIPES:

HOMEWORK FOR THE WEEK:

Try these recipes to practice the skills you’ve learned in class5:

Braised Chicken Thighs with Cabbage and Bacon

How to Choose the Best Cuts for Beef Stew

Apple Cider Braised Pork

Thanks for joining us over these past 5 weeks. It’s been a delight cooking with you all. Stay tuned for our intermediate class!

This institution is an equal opportunity provider. This material was federally funded by USDA’s Supplemental Nutrition Assistance Program – SNAP

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