At free class, personal chef to share holiday cooking tips
Holiday meals are meant to be fun and festive but they can also be intimidating and stressful.
"My biggest tip to anybody is
to prepare ahead of time," says local
personal chef Hethyr Pletsch. "Get some items prepared and frozen. I'm a very organized person, and I do a little bit at a time. That allows me to relax and visit with people on Thanksgiving day."
Hethyr will offer a free holiday
cooking class at Ranch Foods Direct on Saturday, Nov. 13 at 11 a.m. She'll share party appetizers, including some that require minimal cooking, and recipes for holiday side dishes ideal for making ahead of time, freezing and re-heating when it's time for the feast.
CLICK HERE for the full PDF.
Turkey sign-up begins this month
Enjoy a recipe for Pumpkin Pie Cookies with Cinnamon Cream Frosting from Colorado Proud, CLICK HERE.
- Now 15 percent off.... Top Sirloin, Top Sirloin Roast, Chuck Roast, Chuck Steak, New York Strips, Kansas City Strips, Ribeye, Ribeye Roll, Prime Rib.
- One and a half pound packages bulk 90-10 ground beef are 10% off; Ground sirloin also discounted 10%.
- Bulk Pet Food (40 pounds or more): $1.25 per pound; Marrow Bones: $2.50 per pound.
- Monday-through-Wednesday Ground Beef Special... Buy two packs get 1 FREE. (Available on 80 and 85 percent lean ground, only.)
Look for several prepared entrees at the store, including pesto-marinated boneless skinless chicken breast.
Curry Stuffed Squash
Provided by Ranch Foods Direct retail associate Donna Ross, from her recipe collection Clark's Kitchen4 medium zucchini (or other summer squash)1 lb ground beef1 medium onion, diced1 c. riceone-half tsp curry powderone-half tsp saltCut squash in half lengthwise; remove seeds with spoon. Cut a thin slice off the bottom so squash will sit flat. Place in 9x13 casserole and set aside. In large frying pan, with lid, brown ground beef and onion with a half teaspoon of salt. Add rice, curry powder and 2 cups of water. Cover and reduce heat to simmer for 20-30 minutes until water is absorbed and rice is tender. Fill squash with rice mixture, add 1 cup water to bottom of casserole, cover with foil and bake at 350 degrees for 30 minutes.
|Donna made the pesto for the pesto-marinated chicken breast.|
|Denver farmers market adds free food education seminars
Visit Denver Urban Homesteading online
The farmers market at Denver Urban Homesteading is adding free educational seminars to its line-up. The 30-minute talks will be offered from 12 noon to 12:30 every Saturday during the market.
Ranch Foods Direct will present "Meat: An Insider's Account" on Sat., Nov. 27.
Here's a list of the other topics to be discussed in November:
November 6 - BUSINESS LAW FOR FOOD STARTUPS Attorney Rob Goldstein of Polsinelli Shughart helps small food companies and manufacturers of food products in all phases of business operation, from start-ups to established brands, in local and national distribution, to exit strategies. He counsels on food manufacturing, ingredient labeling, adulteration and misbranding issues, current good manufacturing practices issues, trademark, copacking agreements and more.
November 13 - GLUTEN FREE: FAD DIET OR NECESSARY? What is gluten, what does it do, who is affected and what are the medical implications of undiagnosed gluten intolerance or celiac disease? Lolita Hanks, family nurse practitioner and owner of Living Fuel, specializes in gluten and dairy free foods and will offer free food samples.
November 20 - "KILLER" FOODS TO AVOID AND WHY Did you know that the FDA does not require the labeling of MSG if it is blended in with a mixture of spices or food additives? Hydrolyzed protein, sodium caseinate, calcium caseinate, autolyzed yeast, yeast extract or gelatin often include MSG! Did you know that food colorings Blue #1, Blue #2, and Yellow #6 are banned in European countries but are still labeled for consumption in the U.S.? Learn more from Bliss Baking Co.'s owner Catherine Boe.