And Then I Took a Cooking Class

Amanda Skrip cooking class

I have never been much of a cook. I have a few specialties that I learned how to make over the years, like meatloaf and blueberry muffins and chocolate chip cookies.  I have perfected bacon-wrapped dates stuffed with goat cheese as my go-to appetizer for any social function that requires me to bring something and I eagerly break out the cookie recipes for Christmas baking.

But I don’t experiment with recipes, I know nothing about what spices work together and I never even bought a cookbook until I was diagnosed as gluten-intolerant and figured I needed to learn to cook since I had to give up microwave dinners and couldn’t eat out as easily as I once did. But even then, I stuck to the simplest of recipes, trying to cook a large batch of something on Sunday evenings to last me through the week. Now, in my temporary apartment, I don’t even have a real oven or a full gas stove – just an electric stove top with two burners and a convection oven/microwave. As a result, my cooking attempts have deteriorated even further.

So when the opportunity arose to take a cooking class as part of my Eventbrite blogger tour, I couldn’t pass it up. Amanda Skrip’s class was titled “World Flavors: Fresh & Simple Globally Inspired Recipes” and was promoted to be entirely gluten free. Bonus! But even more than that, I liked the word “simple.” For me, simple is the best kind of cooking.

Amanda Skrip cooking class

The class was held at the Whole Foods on Halsted and was nice and small – just five students. I clearly was behind the rest of the pack when it came to cooking knowledge and experience, but that was okay. Amanda did her best to put me at ease. After a short introduction, she set to work on the first dish: Creamy Black Beans. These would simmer and cook for about 45 minutes as she walked us through my most anticipated dish: Sweet Potato Lettuce Wraps.

As she prepped everything, Amanda happily answered the many questions from the class and explained the virtues of various ingredients – i.e. , why cooking with coconut oil rocks. She also introduced us to brown rice tortillas, which will easily become my new favorite tortilla replacement – they really taste better than even wheat tortillas in my opinion.

Soon, the Creamy Black Beans were ready and Amanda passed them around in small cups for us to try. Not being a fan of either black beans or onions, I quietly pushed mine to the side after trying a few nibbles of the beans to be polite.

As the sweet potatoes continued to roast in the oven, Amanda started in on the main dish: Indian Spiced Chicken with Spinach.  She gave a short primer on spices as she added ginger, cumin, coriander, turmeric and paprika to a large pan already sizzling with onions, tomatoes and peppers. Then, she got going on the salad – a kale salad with mango, red onion and pepitas. It was truly an impressive feat in time management as she balanced so many aspects of the meal simultaneously.

Sweet Potatoe Wraps

Finally, the much-awaited Sweet Potato Lettuce Wraps were ready. The sweet potatoes had been roasted in coconut oil and chile powder and then added to large lettuce leaves with a handful of julienned vegetables and a spoonful of a tangy peanut sauce. To say these were to die for would be an understatement. I probably could have eaten them all night long. Yum. Yum. Yum.

After the wraps, the Indian Spiced Chicken was a bit of a letdown. It wasn’t bad, but it didn’t wow as much as the wraps. It was also just a bit bland – and coming from a Minnesota girl who shies away from anything super spicy, that is saying a lot.

Indian Spiced Chicken

All in all, it was an interesting evening and I came away with at least one recipe that I will definitely be trying in the future! I will also be adding coconut oil and rice tortillas to my next shopping list. My only complaint? I wish it had been a hands-on class instead of just a demonstration. Even though we got to take the recipes with us, I think I would have retained more about the actual preparation if I had done it myself.

 

This post is part of an ongoing partnership with Eventbrite Chicago. Eventbrite enables people all over the world to plan, promote, and sell out any event. It’s also a destination for people to discover awesome events going on in their cities! Whatever your desires, hobbies, or interests – from photography workshops and wine classes to food festival and industry conferences, there’s an event on Eventbrite for you to attend! Keep up on what’s Brite in Chicago by following BriteChicago on Twitter, liking them on Facebook, or signing up for their weekly newsletter! Planning an event? Go ahead and create an account to get started.

Amanda Skrip offers many gluten-free cooking classes, so if you’re in Chicago and gluten-free, I highly recommend you check them out!

 

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5 thoughts on “And Then I Took a Cooking Class”

  1. Alas, I too am definitely not much of a cook. I love to eat, I’m just rarely willing to expend the effort to try and create something that isn’t really, really simple (ie, a cheese quesadilla or some spaghetti with sauce from a jar). It helps that in many of the places where I like to travel it tends to be fairly cheap to eat out. Here in the US, I just eat a lot of spaghetti.

  2. I’m not much of a cook either, especially since I hate touching raw meat (Andy gets to do that part). But I love the idea of cooking, and cooking classes always appeal to me when I travel. I agree about hands on vs demonstration, I don’t think I’d retain as much either in a class that was demonstration only. But I’m glad you got a few things out of the class! I wonder if the Indian chicken thing would be better if you just added more spice to it?

  3. Look at you go with the knives and all. Every bit the image of a cook who knows what they’re doing. 🙂

    Sad that the Indian Spiced Chicken didn’t turn out to your liking – it LOOKS great!

    1. LOL! That’s not me – that’s the instructor! 🙂 It was a demo class only – nothing hands-on.

  4. I’m liking the idea of a simple cooking class! Very much my speed. I thought I was going to get something nice and simple the first time I went to a cooking class, and found myself being taught how to make blue swimmer crab bisque and deboning fish for another dish.

    Tasted great at the time, and I felt like I’d achieved something. But funnily enough, it hasn’t entered my weekly dinner routine!

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