How to Chop Leafy Greens Like A Pro: Chiffonade

Spiced Oven Roasted Cauliflower

Cooking With Herbs

Cooking With Herbs

Herbs make all cooking more delicious. Their flavors not only help you to reduce salt in your food but update it with taste you never thought possible. But how?
This primer on cooking with herbs will help you know which ones to buy fresh, and which work well dried. We’ll show you when to add them to your cooking, how to make chopping board pesto-like sauces from them, and how to preserve them, both by drying and freezing. You’ll quickly see how easy herbs are to use. It’ll simply be up to you to decide which ones you like best!

Spicy Gremolata

I happen to love green sauces, like South American chimichurri, and Italian pestos and gremolatas. You can be use these sauces to flavor soups, drizzle over simply cooked fish and veggies, tossed with pasta, or stirred into rice or mashed potatoes. However you use them they’re yummy. In this video we’re making Spicy Gremolata. It’s green sauce made easy. We take flat leaf parsley, garlic, olive oil and lemon zest, and no special equipment, just a sharp knife and a chopping board. You can use this same method to make small amounts of pesto with basil too. It’s all easy and it’s all good!

Basic White Beans

It might seem counterintuitive to have a simple bean recipe here, but with it you’ll learn how to use woody aromatic herbs like rosemary whole to flavor simple foods like white beans the classic way. You can take what you learn here to use branches of whole herbs flavor soups stews, and of course beans!

Using Herbs

This how-to video will show you how to prepare soft herbs like basil, chiffonade mint, and how to ball and chop parsley. Parsley is a flavor base for many herb mixes as with the Snap-pea pasta dish we’re making in this class, so it’s worth knowing the easiest way to chop it!

Whole Wheat Snap Pea Pasta

This deliciously easy pasta shows you how to use soft herbs like basil, mint and parsley to their best advantage in your cooking. You’ll learn how and when to add them to keep theirs flavors fresh and sweet. It’s important because fresh basil can become bitter tasting if you overcook it. We’ll show you how to use it to bring out the best of it’s unique flavor.

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Quick Tomato Sauce

Hearty Salads

Hearty Salads

For most of us the word ‘salad’ conjures up visions of lettuce, tomato and cucumber tossed with a slug of bottled salad dressing – not very appetizing and certainly not a real meal. Not so the easy, satisfying salads in this video class. They use grains and leafy greens with easy homemade dressings that are just delicious. Want to make salad a real meal and the real deal? Check it out.

Chef Mark Delassandro’s Cabbage Salad

This is a favorite from our in person cooking classes created by Chef Mark for our first Spanish program. We’d asked him to bring tasty cancer-fighting nutrition into the meals, and this salad was one of the ways he did it. He substituted soft sweet Napa cabbage for the usual lettuce for a tasty satisfying side salad that can end up becoming a meal in itself.

Amazing Lentil and Avocado Salad

I love lentil salads. They take this humble legume beyond soup and into dishes that are protein packed, easy to make and deliciously satisfying to eat. This one is a kind of template that will give you ideas for different variations. It pairs a basic lentil salad with super-green watercress and everyone’s favorite, avocado. Yum!

Kale and Quinoa Salad

This is a yummy updated version of tabbouleh. Packed with nutrition, it uses protein rich quinoa instead of bulgur and therefore gluten free, and kale, the green that keeps on giving. Bound together by bite of a classic mustard vinaigrette softened by sweet, chopped dates, this salad takes a look at a basic that can inspire you to use quinoa and kale in all kinds of different ways. Try it.

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Orange Carrot Smoothie with Ginger & Dates

Gingery Carrot Lentil Soup

Making the Best of Canned Tomatoes

Making the Best of Canned Tomatoes

At Cook for Your Life we’re all about stocking up on pantry basics to make cooking easy no matter what you’re going through, whether cancer treatment has left you wiped out, or you simply don’t feel like going out to the store. One of my favorite basics to keep on hand are plain, diced or whole, unseasoned canned tomatoes. In the winter months they are so much more flavorful to cook with than hothouse tomatoes, not to mention cheaper, plus they give our bodies better access to tomato’s cancer fighting  antioxidant lycopene. On the practical cooking side, they can be used to make dozens of different recipes from soups, to pastas, to chilis and beyond. All are easy.  The 4 videos we’ve chosen for this lesson will show you how to make the best use of this fabulously useful kitchen staple.

Black Bean Chilli

In this video you’ll use diced tomatoes to make an easy, totally yummy, black bean chili. I love this dish because it’s not only a delicious meal that you can get on the table in about 40 minutes, but its main ingredients are all basic pantry items – canned diced tomatoes, black beans, bayleaf, cumin seed, garlic and onion. The extras you’ll need are few: a poblano pepper, a can of chipotle in adobo, which will keep in the fridge once opened, a lime and some cilantro.  As we cook together, you’ll see just how quick and easy this great recipe is.

Tomato & Sweet Potato Soup

This deliciously simple, gorgeously orange soup is literally just canned tomatoes and sweet potato, enhanced with pantry basics like garlic, onion and bay leaf. It takes about an hour start to finish, with minimal prep on the cutting board. The key is slow cooking the onion and sweet potatoes at the beginning. Let’s cook up a batch together so you can see not just how to do that, but how little it takes to get a really good soup on the table.

Spiced Beet & Tomato Soup

Tomatoes and beets are a marriage made in heaven. I came to love beets late in life. As a child I’d hated them. Then a vegetarian friend of mine served me some roasted. It was love, and I started to cook with raw beets myself. This easy soup started out as a curry. It’s very simple and uses canned tomatoes, onions and of course beets. The color is absolutely unbelievable as is the flavor. Try it with a swirl of Greek yoghurt and a pinch of chopped cilantro.

Quick and Easy Tuna Pasta

When tomatoes are out of season, canned are often a better buy than fresh for cooking. This recipe is a case in point. Some Italian friends I stayed with in the Marche one summer taught me this quick and tasty pasta dish made with canned tuna. It’s delicious. The tomatoes need to be really ripe to make it, so in winter when truly vine ripened tomatoes aren’t available, you can chop up little grape tomatoes, but for a real taste of summer from the pantry, I find canned diced tomatoes make the best substitute.

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Chicken Soup

How to Bag and Freeze Meatballs