It’s that time of the year again…. getting ready for the SPRING TIME with our Cooking Camp! Look at all of this beautiful spring produce that we’ll be enjoying.
Yes, I am well aware that we are still in the middle of the winter but since I am not a fan of the cold, snowy weather, it makes me happy to start planning for my favorite season, SPRING!
Our cooking camp runs for four weeks in March. We offer both a Friday evening and Saturday afternoon session so you pick whichever works best for you!
Registration is open – sign up here. Registration forms and tuition is due by Feb 1st. Feel free to email me with any questions (firstname.lastname@example.org)
Looking forward to another fun cooking camp!
It was another fun morning with the anchors on WTNH News Channel 8. We made these delicious eggplant “meatballs”, such a simple and yummy meal. We use traditional Italian flavors in these “meatballs” such as parmesan cheese, fresh basil and parsley, garlic and Italian style bread crumbs.
Eggplant “Meatballs”.… a healthy twist on the traditional “meat” ball. Vegetarian, full of fiber, moist, delicious and loaded with flavor. A unique dish.
First, you peel and chop up a large eggplant. Cook it with a bit of olive oil and water for 8-10 minutes until softened. Then, add it to the food processor along with a can of cannellini beans. Process until pureed and then add to a large bowl, along with all the seasonings. Roll into balls, spritz with some olive oil spray and bake in a 400 degree oven for about 20 minutes and they will be golden brown. Toss them into your favorite tomato sauce until heated through and enjoy with a side of pasta. Delicioso!
Always a fun time on WTNH…. until next time!
Look at the staff enjoying this delicious meal!
What is light and refreshing and perfect for the summer? A smoothie bowl!
It’s so easy to prepare…. you make a smoothie, pour it into a bowl and then add your toppings of choice (granola, fresh fruit, dried fruit, nuts or seeds).
Miss Liz, founder of Food Jules, prepared this sweet and refreshing SUMMER BERRY SMOOTHIE BOWL LIVE on WTNH last week. The summer berries that she used are a mix of strawberries, blueberries, cherries and raspberries and then she topped the smoothie with home-made granola, dried coconut and fresh berries. Of course you can use any store bought granola too, but Miss Liz loves to make her own NUTTY GRANOLA.
There was a special guest on the show too… my daughter, Lilliana. She is my most valuable employee, she’s been helping me with all of our cooking classes and camps over the past few years. I couldn’t do this without her! She is amazing.
Hope you enjoy this smoothie bowl over the summer.
This morning was so much fun! Miss Liz hosted another cooking segment on WTNH’s Good Morning Connecticut on News Channel 8. The hosts and employees there are all so nice and so much fun! Always a pleasure visiting with them.
Today, I made Chickpea Salad, the perfect salad for the summer time! Made with a simple lemon vinaigrette, full of fresh vegetables: cucumbers, peppers, shallots, carrots, celery and my secret ingredient, spicy pickles! I absolutely LOVE chickpeas but if you’re not a fan, you can substitute the chickpeas with any other bean. This salad is so versatile, you can even add some feta cheese and kalamata olives to give it a Mediterranean flare or fresh mozzarella and basil for an Italian flare.
Today, I had a special guest with me. My niece, Elisa, just graduated middle school last week and today was her official first day of summer vacation! She was so excited to join me in the kitchen at WNTH and meet the hosts!
Be sure to check out the video below and recipe – this is a delicious salad to go along with your summer BBQ!
Here is a link to the video to watch me in action! Looking forward to seeing everyone at WTNH in July and all my kids at this summer’s cooking camp.
Happy Early Summer! Miss Liz
It’s that time of the year again. Even though it still feels like the middle of Winter with all of these snow storms, Spring is quickly approaching next week! I can’t wait, it is my favorite time of year. So, it’s time to sign up for our Summer Cooking Camp!
Food Jules will run it’s annual Summer Cooking Camp and registration is now LIVE. It’s a lot of fun for the kids, our assistants and most of all, for me. We spend every morning together for one week, learning new recipes. This summer, we are cooking recipes from around the world, learning about the culture and food from a different country each day. This is one of my favorite curriculum and this summer, we’ll be including Portugal.
If you are interested in learning more about our program, click here. It will give you details on cost, dates/times, forms and registration instructions. If you have any questions, feel free to email me email@example.com.
Looking forward to another fun summer!
My parents, originally from Portugal, are just amazing chefs. They cooked a home made meal for my sister and I every day of my childhood. They taught me so much food, family, love, respect for one another, kindness.
One recipe that my family and I cherish is a Portuguese classic dish, Mariscada. It’s a seafood/fish stew with shrimp, clams, fresh cod fish, scallops and even lobster. It’s delicious and full of flavor. Every summer, whenever we went to Wildwood in New Jersey we enjoyed our time together relaxing by the beach, playing mini-golf and going to buy fish. My father would go into Cape May to the local fish market, where the fish is so fresh, pick up lots of yummy seafood and cook a delicious Mariscada for lunch. My sister and I looked forward to it each year when we were kids and now we bring our own families and my parents continue the same tradition. It’s a cherished memory for us and now for our husbands and children.
I finally learned about a year ago how to make it, just like my dad (or as close to his as possible) and every time I take a bite of this dish, it brings me back to all of those beautiful memories with my parents at the beach. Today, I am sharing this with you. Hope you enjoy it! It’s one of the most delicious meals you will ever eat!
Did you know that Asparagus is in season right now? It’s an early spring vegetable from February thru June. Yes, I said Spring even though it’s a blizzard outside today and still officially winter, I’m looking forward to spring in a couple of weeks!
Asparagus is full of vitamins and fiber and so delicious. Yesterday, I cooked up this Tortellini with Asparagus on WTNH News 8 Good Morning Connecticut. It was another fun time with the anchors and studio members.
This is such a quick and easy recipe using simple ingredients. Asparagus is in plentiful and inexpensive at all the grocery stores now. So, go get some and enjoy making this delicious dish! You can watch me LIVE via this link.