Yesterday I had my second cooking lesson with Chef Linda. I have to say that I have really enjoyed our cooking lessons and look forward to doing more of them sporadically over the next year or so.
I mentioned to Linda that I think my tastebuds have completely changed over the last few months. A year ago I wasn’t just afraid mentally to try new foods, I think everything just tasted bad. And now it’s like someone came in, removed my old taste buds and replaced with brand new, willing to try anything, likes new stuff, bring it on taste buds. Or maybe it’s just that I am embracing a whole new me. Whatever it is, it’s awesome and I love it.
I will admit that it’s refreshing to walk around Whole Foods in aisles I have never entered before looking for items I have never purchased before. Tamari? Goat cheese? After yesterday I say Yes More Please!
We made two dishes and I plan to share the recipes over the next week. You can see the end result in the above images.
First we made an asian-inspired marinaded salmon. I ate the salmon for lunch today and thought it tasted great – I seemed to always like the asian sauces and this one had just a pinch of punch and had a flavor that made me want to eat more and more. So I did (ssshhh…don’t tell Linda!).
The other dish we made was an egg frittata. Funny enough, I’ve always bought “regular eggs”. When she told me to buy organic eggs, I spent some time (probably way too much) in the egg case looking for organic “regular” eggs but they only carry “brown eggs” – luckily it turns out the taste is the same. (you are welcome to laugh now!)
When I spoke with my sister last night, she said the best part about a frittata is that it is a meal. I’ve always liked scrambled eggs but it’s just so boring and plain and I always seem to want bread with it. The frittata we made has tomato, spinach, goat cheese and some other goodies and when you take it out of the pan, you can cut it into pieces like a pie. And Linda said it can store in the fridge a few days which is great for the “be prepared” concept of healthy eating.
It’s amazing to look at the above pictures and see how great the food looks and to realize I had a hand in making those dishes come to life.
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