Community Cooking at the Library
Do you want some creative ideas to spice up your home cooking? Maybe you need some new ideas for how to use all that end-of-summer produce? Join us each month for a seasonally inspired food or meal demonstration with Kelly Moore, Missoula Co./MSU Extension Agent for Family and Consumer Sciences. One topic will be covered monthly, presented on the first Thursday each month at noon and again on the second Tuesday at 6pm in our demonstration kitchen (third floor). Can’t make a class you like? All our classes are recorded. You can find an archive of past classes on our YouTube channel.
Holiday Homemade Edible Gifts
Thanksgiving Dinner: Less Cost & Less Hassle
For October’s class Kelly shows us how to make a tasty Mulligatawny Soup.
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon coriander seeds
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 pound (about 3 large) chicken thighs
1 onion, finely chopped (about 1 cup)
1 medium carrot, finely chopped (about 3/4 cup)
1 celery rib, finely chopped (about 1/2 cup)
1 tablespoon curry powder
3 medium garlic cloves, finely chopped (about 1 tablespoon)
1 inch piece fresh ginger, finely grated
1 sweet potato, peeled and cut into 1/4 inch pieces
1 apple, peeled and cut into 1/4 inch pieces
1 plum tomato, cut into 1/4 inch pieces
1/2 cup dry red lentils
6 cups homemade or store-bought low sodium chicken broth, or water
Greek yogurt, to garnish
Finely chopped cilantro, to garnish
Red chilly flakes, to garnish
For September’s class Kelly shows us how to make fresh Salsa Verde de Tomatillos. You will find the base recipe below but we encourage you to experiment with different peppers and seasoning to find what fits your taste.
1/4 – 1/2 bunch of fresh Cilantro (finely chopped)
2 Cloves of Garlic
1/4 Onion Jalapenos and or other peppers (1-3 depending on flavor preference and how spicy you would like it)
Salt (to taste)
1. Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.
2. After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
3. Remove from heat and blend the ingredients with the cilantro and salt in food processor.
4. For a thinner consistency, add a small amount of water.