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:

Southern Braised Greens

Braised Chicken Thighs with Cabbage and Bacon

How to Choose the Best Cuts for Beef Stew

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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