Class 5: Meats, Beans, and Braising
Simple Cooking with Heart Class 5
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
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
