I’m teaching back-to-back cooking classes today. It’s going to be…
a hot mess a challenge.
At noon is my monthly diabetes cooking class. We’re making black bean brownies (recipe soon!). I fear the pre-judgement of my dear patients. I mean, I get it…black beans in brownies? Hopefully they trust me and give them a whirl. I had my staff loving them after just one bite, so I see no reason my patients won’t follow suit. 🙂 It’s fun pushing people out of their comfort zone, especially when they’re not willing or able to do so for themselves.
I have a 30 minute clean-up and regroup window where I’ll be prepping for my second cooking class of the day — a heart healthy cooking demo in celebration of February and National Heart Month. I chose this Rustic Tuscan-Style Sausage Soup…for a few reasons. First and foremost, it’s absolutely delicious. But other than that, it’s an ideal recipe to talk about lower fat meats (turkey versus pork in this instance) while also de-emphasizing meat in meals. The meal includes meat, but it’s not centered around meat.
The soup uses lower sodium broth which is a great plug for making homemade soups in place of purchasing prepared varieties. Additionally, it showcases whole wheat pasta which is packed with fiber (as are the beans!). The recipe also manages to sneak in veggies (spinach! onion! carrots!) which can be hard for some people to do.
When I choose recipes for cooking classes, they have to be fast. Really fast. Prep, cooking, talking, and tasting in 1 hour is a big demand, but there are recipes that work great. There’s other recipes that I’d love to include, but time simply doesn’t allow. However, the Food Network has taught me a few things and I could definitely prep these ahead of time and just bake them off during the class and then demo the preparation process. It’s a thought. Maybe next month when I’m only stressing over one cooking class rather than two 🙂
These Overnight French Toast Cups are definitely worthy of sharing though. More so sharing the recipe than the cups themselves because I’m pretty sure Mr. Prevention plowed down 6 of these babies in one sitting. Clearly, these are good!
- 10 oz 100% whole wheat bread
- 5 eggs
- ⅓ cup sugar
- 1½ cups nonfat milk
- 2 tsp vanilla
- Mist 12 muffin wells with cooking spray; set aside. Cut or tear bread into ½-inch cubes; set aside.
- In medium bowl, beat eggs and sugar with a wire whisk. Add milk and vanilla; whisk well.
- Divide bread cubes evenly among muffin cups. Carefully pour egg mixture over bread cubes. Cover muffin pan with plastic wrap; refrigerate at least 8 hours or overnight.
- Preheat oven to 350 F. Remove plastic wrap from muffin pan.
- Bake 18-22 minutes. Cool in pan 5 minutes and serve hot.
Wish me luck with my juggling act today!