Shredded Tempeh, Tempeh Salad, Vegetable Quiche,  and Seasoned Tofu.   Brought to you by Royal Soy.

 

Available from Anne directly—call 310-937-8737 to order. 

Each class runs from 2-2-½ hour in length.  Parking can be limited, so allow for extra time as classes will begin promptly.

 

Class times usually are from 11:30-1: 30. 

 

Each class is $65 and limited to 14 people. Due to the wonderful response we have for our classes, we would appreciate that you carefully read the following prior to making your reservations. 

 

We realize cancellations may occur.  We will refund tuition up to 1 week prior to class.  We will issue a credit within 48 hours of class or IF you can fill your spot,  great!  No refunds or credits will be given 48 hours or less or for a missed class. 

 

If a class is not filled to 10 people, we may cancel the class and fully refund your fee.  All class reservations must be paid IN FULL 1 week prior to attending. 

 

*Group cooking classes held at Curry Farms.  Private classes upon request.

 

To reserve your space

 please call (310) 545-6529

 

Ask about our series discount!

Kitchen Blessings Cooking Classes for Winter & Spring

SIGN UP FOR CLASSES!

peggy@kitchenblessings.com

"Thank you so very much for helping me to be a better mom and enlightened individual.  The last thing that I'll mention is something you threw out to us on Monday... The notion that we have to take care of and nourish ourselves before we're able to be most beneficial to our family really hit home with me! Since becoming a mom that is not something I've done. After both of my girls were born my excited energy was so focused on them that I lost sight of my own well being... both times my weight quickly dropped to a frail 100 pounds (on a good day)... which if nothing else, caused my family and friends, especially my parents to worry! After this baby, I'll be more mindful of how much more I can be to all of them, by taking care of me too! Your insight is appreciated!

Thanks so much for everything... I'm having more fun in my kitchen than I ever have. I can't wait to learn more...more...more..."

 

--Cathy

 

"Kitchen Blessings has totally changed my life and the lives of my family. The classes were educational not to mention delicious. Each of the eight classes I took were done in an atmosphere of love and support.

My whole approach to shopping and cooking has become much more fun and creative instead of routine. My family appreciates the love that goes into each new meal I prepare. In my life, I appreciate for the first time food as a blessing and not just something you put in your body to sustain you. Everyone should experience Peggy and Anne and their wonderful spirits. You are missing out if you don't."

 

--Maureen, mother of two

Thank you Divine Spirit for all Your blessings:  for our lives, our families, our friends, our health, and our homes.

 

We pray for our own inner peace so that we may spread it to the world.

 

We pray  especially for all those in need of healing, loving light.

 

Thank you for the privilege and miracle that brought this food to our table, for this day, and for this season.

 

Amen

FOOD BLESSING

Copyright 2003 Kitchen Blessings.  All rights reserved.

Space is limited so please sign up early!

* New classes offered this spring

Mushroom & Barley Soup (Conscious Beef Optional)

2-3 Short Ribs/ flank (optional)

 

Conscious meat means meat that is grown without any growth hormones or antibiotics.

                                  

2 Onions chopped

4 Garlic cloves, minced                                    

1 Shallot, minced

1 lb. Mushrooms, sliced (brown or shitake)      

3-4 Large carrots, chunked

1-2 Potatoes, diced                                           

½ C Barley

Pre-heat oven to 400. Brown meat on all sides in Dutch oven or roasting pan, on medium heat.  Take meat out, set aside.  Add garlic, shallots, onion, carrots and mushrooms. Sauté until onions appear tender, approx. 5 minutes, stirring occasionally. 

 

Return meat to pot.  Add seasonings, barley, wine and broths to cover. Bring to boil on stovetop. Place covered pot in oven for 4 hours @ 300.  Halfway through cooking, check liquid. Add more to moisten so pot does not dry out. Garnish with fresh herbs and serve.

3 Sprigs fresh Thyme, or 1 t dry                       

1 Bay Leaf

1 Sprig fresh Oregano, or ½ t dry                     

1 Sprig Rosemary, or 1 t dry

1 piece kombu

¼-1/2 C Dry Red Wine

4 Cups broth, beef, chicken, veggie, or a combination.

Salt & Pepper