need your ideas

bizzimom · 12-17-2004, 12:49 AM

okay all you cooks...

i've been asked to teach a low carb cooking class for our ladies church group... it will probably be around an hour long... i need all your great ideas as to what recipes, info, etc. would be best included on this... for sure, i'll be doing the 3 minute chocolate cake, the almond thins, lindasue's coney island chili dog pie, meat balls... what else should i include??? and what major points should i cover that makes low carb cooking different (such as using butter, cream, low carb veggies, etc.)... i've been doing this so long i can't get back to the basics (it's all second nature to me, i need the beginner course again so i can remember the ABC's of low carbing...

TIA!!!

scott123 · 12-17-2004, 04:10 AM

Fauxtatoes
Combining sweeteners/synergy
Whole foods vs. Frankenfoods
Special ingredients and how to find them (nut flours, vital wheat gluten, xanthan gum, liquid splenda etc.)
Cookbook recommendations
Induction list

Beeb · 12-17-2004, 04:20 AM

Don't forget salads and Dreamfields pasta dishes, if you have made them before. You only have an hour so make it simple so you don't make yourself crazy.

We all know how time flies when we are having fun, and I'm sure this is going to be the best time for you, so enjoy.

BettyR · 12-17-2004, 06:53 AM

I think the most important thing about low carb cooking and eating is, as Scott said staying away from Frankenfoods and sticking with whole foods.

People who are not familiar with the world of low carb will eat these things thinking that they can lose weight.

Remind them that they need to read the books and give them a list of the low carb forums that they can go to for advice and support when they need it.

bizzimom · 12-17-2004, 08:44 AM

great ideas!!! keep 'em coming...

5foot2eyesofblue · 12-17-2004, 11:54 AM

not sure the name of it (someone will know I am sure) - the chicken breasts with cream cheese and sundried tomatoes (and I think an egg?)...everyone, non LC-ers alike, LOVES IT!

Have fun!

auntie3 · 12-17-2004, 02:27 PM

I think you've got enough there to fly like an angel!

BUT, I think you also need to talk about nutritional information and labelling.

The important thing is to keep it simple.

Tell them what you're going to tell them
Tell them.
Tell them what you told them.

Following this simple format will ensure that you keep yourself on track. It also helps to have the information stick.

Sort of like: At the end of this session, you'll be able to go home and make three (or four? or five?) fast and simple dishes........; you'll know where to find low carb products and cookbooks; you'll know how to shop for low carb foods, and what to look for, so you can eat healthfully and lose weight.

Then do your demos, talk about the products, shopping, cookbooks, etc. Make sure to stress that some Low Carb cookbooks are not low carb at all, and what to look for!

At the end, summarize what you did, and what you said.

RELAX and ENJOY!!!

How fun for you!

IthinkIcan! · 12-17-2004, 03:10 PM

Great suggestions, but don't forget to tell them about LowCarbFreinds too!

Charski · 12-17-2004, 05:07 PM

And PLEASE stress to them that this is NOT a meat/egg/cheese diet! Make sure they understand that VEGGIES are KEY to making this work in a healthy, delicious way!

I used to teach microwave cooking classes. Try to scope out your work area ahead of time. When you decide on your recipes, make sure you know WHAT utensils you need to make EACH recipe - you don't want to have to look for something in the middle of the class! Nor do you want to have to WASH anything (other than rinse out a measuring cup) so be sure you have everything you need AT HAND.

Also print out the recipes as handouts if you can. And make sure everyone gets to taste!

I used to LOVE to do this and I was sad when Friedmans closed down the microwave store where I was working!

Most of all, have fun, if you make a flub, just keep going!

Char

theredhead · 12-17-2004, 05:18 PM

Someone on one of the other boards was asked to teach a low-carb cooking class too. This recipe she shared has become one of my favorites!
ATHENAEUM BROCCOLI CHEESE SOUP

6 T. butter
1 c. chopped onion
1 T. minced garlic
2 c. chicken stock
3 c. chopped broccoli
2 c. heavy cream
1 c. shredded cheddar cheese

Melt butter in large pot. Saute onions and garlic in butter until transparent. Add broccoli and stock. Simmer 6-8 minutes. Remove from heat and puree with immersion blender. Heat cream in a separate pot; add cheese when cream is HOT. Stir constantly; when cheese is melted, combine mixtures. Salt and pepper to taste. Serves 6, about 4 net carbs each.
I believe it was Kj's recipe.

bizzimom · 12-17-2004, 05:48 PM

thanks all!!! i knew i came to the right place... all your suggestions are great, i'll be trying to organize a basic, simple, informative session, which i hope people will get a better idea of what low carb really entails (not all the low carb frankenfoods and such)... i think once they realize that we CAN eat bread (spongebob's), and crackers (almond thins), and all sorts of stuff, just need to be creative and think out of the box...

of course i'll be referring them to this site, where would i be without all the great help i've gotten here??? thanks so much for your ideas, and if anyone has more, keep 'em coming!!!

12-17-2004, 12:49 AM	#1
bizzimom Senior LCF Member Join Date: Oct 2003 Location: b.c. canada Posts: 139 Gallery: bizzimom WOE: atkins Start Date: 01/01/08	need your ideas okay all you cooks... i've been asked to teach a low carb cooking class for our ladies church group... it will probably be around an hour long... i need all your great ideas as to what recipes, info, etc. would be best included on this... for sure, i'll be doing the 3 minute chocolate cake, the almond thins, lindasue's coney island chili dog pie, meat balls... what else should i include??? and what major points should i cover that makes low carb cooking different (such as using butter, cream, low carb veggies, etc.)... i've been doing this so long i can't get back to the basics (it's all second nature to me, i need the beginner course again so i can remember the ABC's of low carbing... TIA!!!

12-17-2004, 02:27 PM	#7
auntie3 Way too much time on my hands! Join Date: Jun 2002 Location: Alberta, Canada Posts: 10,067 Gallery: auntie3 Stats: 217 / bouncing around / 140 WOE: Low Carb/ Lower GI Start Date: Jan 24/01	I think you've got enough there to fly like an angel! BUT, I think you also need to talk about nutritional information and labelling. The important thing is to keep it simple. Tell them what you're going to tell them Tell them. Tell them what you told them. Following this simple format will ensure that you keep yourself on track. It also helps to have the information stick. Sort of like: At the end of this session, you'll be able to go home and make three (or four? or five?) fast and simple dishes........; you'll know where to find low carb products and cookbooks; you'll know how to shop for low carb foods, and what to look for, so you can eat healthfully and lose weight. Then do your demos, talk about the products, shopping, cookbooks, etc. Make sure to stress that some Low Carb cookbooks are not low carb at all, and what to look for! At the end, summarize what you did, and what you said. RELAX and ENJOY!!! How fun for you! __________________ [color=purple] Auntie Proud member of the SHRINKING VIOLETS [/color] [color=red]At the Canada Challenge thread every day![/color]

12-17-2004, 05:07 PM	#9
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,846 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	And PLEASE stress to them that this is NOT a meat/egg/cheese diet! Make sure they understand that VEGGIES are KEY to making this work in a healthy, delicious way! I used to teach microwave cooking classes. Try to scope out your work area ahead of time. When you decide on your recipes, make sure you know WHAT utensils you need to make EACH recipe - you don't want to have to look for something in the middle of the class! Nor do you want to have to WASH anything (other than rinse out a measuring cup) so be sure you have everything you need AT HAND. Also print out the recipes as handouts if you can. And make sure everyone gets to taste! I used to LOVE to do this and I was sad when Friedmans closed down the microwave store where I was working! Most of all, have fun, if you make a flub, just keep going! Char __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

12-17-2004, 05:18 PM	#10
theredhead Major LCF Poster! Join Date: Oct 2004 Location: Fort Worth, TX Posts: 2,407 Gallery: theredhead Stats: 229/147/145 WOE: Atkins/hCG/maintaining EASILY with JUDDD Start Date: 09/04/03	Someone on one of the other boards was asked to teach a low-carb cooking class too. This recipe she shared has become one of my favorites! ATHENAEUM BROCCOLI CHEESE SOUP 6 T. butter 1 c. chopped onion 1 T. minced garlic 2 c. chicken stock 3 c. chopped broccoli 2 c. heavy cream 1 c. shredded cheddar cheese Melt butter in large pot. Saute onions and garlic in butter until transparent. Add broccoli and stock. Simmer 6-8 minutes. Remove from heat and puree with immersion blender. Heat cream in a separate pot; add cheese when cream is HOT. Stir constantly; when cheese is melted, combine mixtures. Salt and pepper to taste. Serves 6, about 4 net carbs each. I believe it was Kj's recipe. __________________ Laurie 5'7" female, 55 yo DH has lost 110 pounds Click here for our fatties pics! And another old one Click here for a new picture. And another newer one

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12-17-2004, 04:10 AM	#2
scott123 MAJOR LCF POSTER! Join Date: Apr 2004 Location: Morristown, NJ Posts: 2,145 Gallery: scott123 Stats: 245/220/205 WOE: Atkins Start Date: 2/6/04	Fauxtatoes Combining sweeteners/synergy Whole foods vs. Frankenfoods Special ingredients and how to find them (nut flours, vital wheat gluten, xanthan gum, liquid splenda etc.) Cookbook recommendations Induction list

12-17-2004, 04:20 AM	#3
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Where Super Storm Sandy Wiped Out All My Childhood Memories!! Posts: 11,758 Gallery: Beeb Stats: 152 WOE: Thintuition - Intuitive Eating	Don't forget salads and Dreamfields pasta dishes, if you have made them before. You only have an hour so make it simple so you don't make yourself crazy. We all know how time flies when we are having fun, and I'm sure this is going to be the best time for you, so enjoy.

12-17-2004, 06:53 AM	#4
BettyR Senior LCF Member Join Date: Mar 2004 Location: Hull, Texas Posts: 860 Gallery: BettyR WOE: maderate carbs Start Date: 1/15/04	I think the most important thing about low carb cooking and eating is, as Scott said staying away from Frankenfoods and sticking with whole foods. People who are not familiar with the world of low carb will eat these things thinking that they can lose weight. Remind them that they need to read the books and give them a list of the low carb forums that they can go to for advice and support when they need it.

12-17-2004, 08:44 AM	#5
bizzimom Senior LCF Member Join Date: Oct 2003 Location: b.c. canada Posts: 139 Gallery: bizzimom WOE: atkins Start Date: 01/01/08	great ideas!!! keep 'em coming...

12-17-2004, 11:54 AM	#6
5foot2eyesofblue Big Yapper!!!! Join Date: Nov 2004 Location: Orlando burbs Posts: 9,322 Gallery: 5foot2eyesofblue Start Date: 11/8/2004	not sure the name of it (someone will know I am sure) - the chicken breasts with cream cheese and sundried tomatoes (and I think an egg?)...everyone, non LC-ers alike, LOVES IT! Have fun!

12-17-2004, 03:10 PM	#8
IthinkIcan! Senior LCF Member Join Date: Sep 2003 Location: So. AZ Posts: 503 Gallery: IthinkIcan! Stats: 268.5/191.5/145 5'4" WOE: Atkins Start Date: 8/27/03	Great suggestions, but don't forget to tell them about LowCarbFreinds too!

12-17-2004, 05:48 PM	#11
bizzimom Senior LCF Member Join Date: Oct 2003 Location: b.c. canada Posts: 139 Gallery: bizzimom WOE: atkins Start Date: 01/01/08	thanks all!!! i knew i came to the right place... all your suggestions are great, i'll be trying to organize a basic, simple, informative session, which i hope people will get a better idea of what low carb really entails (not all the low carb frankenfoods and such)... i think once they realize that we CAN eat bread (spongebob's), and crackers (almond thins), and all sorts of stuff, just need to be creative and think out of the box... of course i'll be referring them to this site, where would i be without all the great help i've gotten here??? thanks so much for your ideas, and if anyone has more, keep 'em coming!!!