Tuesday, 01 July 2014 04:00

July Cooking Classes at HVHC

Cortlandt Manor, NY - (July 1, 2014) – Hudson Valley Hospital Center’s new Peter X. Kelly Teaching Kitchen offers healthy cooking classes throughout the year and is offering some special classes in July that will help you manage your health while having fun.

Part of the Hospital’s Harvest for Health program, The Peter X. Kelly Teaching Kitchen offers cooking classes to people of all ages for a nominal fee of $15 per class. Here’s what’s on tap for July:
 

Summer Salads
Wednesday, July 2nd. 3-4:30 PM

As the summer progresses, healthy ingredients come out in abundance. Get in on the best of the season with a class focusing on healthy summer salads. You will learn the ins and outs of using fresh ingredients to create delicious and interesting salads and dressings.
 

Meal from The Market
Wednesday, July 9th. 5-6:30 PM
Shopping at the farmers’ market can yield some amazing ingredients. Just-picked freshness means incredible flavor and a great nutritional boost. This class will center on ingredients fresh from the vendors of Hudson Valley Hospital Center’s Farmers’ Market. You will learn to use both familiar and unusual items, fresh from your local farms.


Bread Baking
Thursday, July 10th. 4-5:30 PM
Store-bought bread just cannot compare with freshly baked homemade loaves. What’s more, when you bake at home, you can make healthy breads by using the most wholesome ingredients. This class will equip you with simple recipes for making whole grain loaves that are sure to satisfy. ($15).


Fueling Your Workout
Tuesday, July 15th. 2-3:30 PM
Registered Dietitian and Culinary Institute of America Instructor Marianne Liakos will guest star as the instructor of this fun and informative class. Chef Marianne will use her expertise to help you learn to make meals and snacks that are perfect for an active lifestyle. Get the most out of your workout by eating the best foods for the job!


Cooking With Kids
Saturday, July 19th. 3-4:30 PM
The eating habits that children learn early on can affect their health all the way into adulthood. Making food fun and hands-on is a tremendous way to lay a foundation of health for your child. This class is designed for parents and their children age 7 and up. Come have some fun in the kitchen, and learn about healthy food and safe cooking.


Using and Storing Fresh Produce
Wednesday, July 23rd. 5-6:30 PM
The abundance of fresh produce is a wonderful part of summer. Sometimes you might find that you have more great ingredients than you know how to use. This class will focus on not only utilizing the freshest ingredients from the garden and market, but also how to make your summer purchases last. Don’t let your ingredients, or this class, go to waste!


Very Healthy Berries
Tuesday, July 29th 5-6:30 PM

Packed with great nutrition and bursting with flavor, berries are one of the best parts of our diets. Wonderful on their own, berries can also make appearances in larger dishes. This class will highlight the usefulness of seasonal berries in a number of great recipes.


 

Published in Press Releases
Thursday, 29 May 2014 04:00

Healthy Cooking Classes at HVHC in June

Cortlandt Manor, NY - (May 29, 2014) – Hudson Valley Hospital Center’s new Peter X. Kelly Teaching Kitchen offers healthy cooking classes throughout the year and is offering some special classes in June that will help you manage your health while having fun.

Part of the Hospital’s Harvest for Health program, The Peter X. Kelly Teaching Kitchen offers cooking classes to people of all ages for a nominal fee of $15 per class. Here’s what’s on tap for June:


Tuesday, June 3rd. 5-6:30 PM.

Vegan Cooking. Cooking without animal products might sound like a huge challenge, but it is surprisingly easy. This class will teach you new approaches to cooking and flavor that will allow you to prepare meals with zero cholesterol and zero animal products. Eating a vegan meal is a great way to balance your diet in today’s meat-centric food environment. ($15).

Saturday, June 14th. 3-4:30 PM.

Grilling With Dad. Father’s Day comes every June, and even more timeless is the practice of cooking over smoldering heat. Dad’s across the country are known for their affinity for grilling in the summer months. Bring Dad along or come alone to brush up on your grilling chops. This class will give you grilling tips and recipes, both traditional and new, that you can share with friends and family. ($15).

Tuesday, June 17th. 5-6:30 PM.

Desserts Sans Guilt. If you’re diagnosed with diabetes, heart disease, or you are working to manage your weight, dessert can be a dangerous endeavor. Luckily, the sweeter things in life don’t have to be abandoned when in the context of a balanced diet. This class will feature recipes that make indulging easier by reducing unnecessary sugars, fat, and calories. ($15).

Thursday, June 19th. 2-3:30 PM.

Cooking with the Mediterranean Diet The Mediterranean Diet is perhaps the most well-studied and accepted diet for promoting heart health. What’s more, it’s downright delicious. Featuring healthy fats, delectable vegetables, and lean proteins, this is a diet anyone can enjoy. In this class, you’ll learn the principles of the Mediterranean Diet and how to cook an easy meal that will lower your risk of heart disease. This class will be lots of fun, and who can argue with a diet plan that includes an optional glass of red wine? ($15).

Sunday, June 22nd. 3-4:30 PM.

Could It Be Gluten-Free? Integral in traditional bread baking, the gluten protein is also found throughout much of the food supply. In the past decade, more and more people have been diagnosed with conditions that make gluten a substance to avoid. At the same time, chefs and bakers have stepped up their games to meet the demand for gluten-free products. In this class, you’ll learn new recipes to make great foods without any gluten. ($15).

Wednesday, June 25th. 5-6:30 PM.

Healthy, Happy 4th of July Class! The 4th of July is a time when many of us get together with friends and family to share delicious food. Whether it is BBQ, coleslaw, potato salad, or apple pie, traditional dishes are always a hit on Independence Day. Just in time for your celebrations, this class will explore healthy spins on some of your summer favorites. Make your food the talk of the party this year by attending this fun and informative class! ($15).


For more information on cooking classes, call 914-734-3780 or register on line at hvhc.npgdev.com

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Hudson Valley Hospital Center is dedicated to serving the health care needs of the community and to providing quality, comprehensive medical care in a compassionate, professional, respectful manner, without regard to race, religion, national origin or disease category. Offering state-of-the-art diagnostic treatment, education and preventive services, the Hospital is committed to improving the quality of life in the community. In fulfilling this mission, the Hospital will strive to continuously improve the care provided and develop and offer programs, facilities, systems and alliances that most effectively respond to community health care needs. Hudson Valley Hospital Center is located on Route 202 (1980 Crompond Road) in Cortlandt Manor, New York. Call 914-737-9000 or visit hvhc.npgdev.com

 

 

 

Published in Press Releases
Monday, 10 February 2014 20:47

Healthy Cooking Classes in February

Cortlandt Manor, NY - (Feb. 10, 2014) – Making some modest changes in your diet can improve your heart health. Hudson Valley Hospital Center’s new Peter X. Kelly Teaching Kitchen offers healthy cooking classes throughout the year and is offering some special classes in February in honor of National Heart Month.

Part of the Hospital’s Harvest for Health program, The Peter X. Kelly Teaching Kitchen offers cooking classes to people of all ages for a nominal fee of $15 per class. Here’s what’s on tap for February:
• Tuesday, February 11th. 2-3:30 PM. Lacto-fermentation. What’s lacto-fermentation? It’s the process that turns raw cabbage into sauerkraut or kimchi, or turns milk into yogurt. It’s a great way to preserve foods, and more and more research suggests that the probiotics in fermented foods can be good for your health. This class will be led by Chef Noah Sheetz. Noah is a graduate of the Culinary Institute of America and spent many years as the Executive Chef to the Governors of New York State. Now, Chef Noah serves as the Executive Chef for Hudson Valley Hospital Center. ($15).

• Wednesday, February 12th. 11 AM – 1PM. Homemade Baby Food. Are you a new mom or dad who wants to save money and feed your baby the most nutritious foods you can? Come and take part in an informative discussion and recipe demonstration designed to help you provide the best care for your baby. We’ll talk about tips for making and storing great baby food, nutrition, and easy recipes that will make feeding your child fun and simple. ($15).

• Tuesday, February 18th. 5-6:30 PM. Snacks for the Heart. Those middle of the day hunger pangs can be hard to resist, but we don’t need to ruin our heart health when we reach for a snack. This class will give you easy recipes for quick snacks for your home or to have on the go. We’ll also talk about what it means to eat for your heart and what common snacks we try to avoid. ($15).

• Tuesday, February 25th. 2-3:30 PM. Nourishing Loved Ones Undergoing Cancer Treatment. If you or a loved one have been diagnosed with cancer, choosing meals that were once a simple part of life, may have significantly changed. This class will explore multiple methods for preparing nutritious foods for those with reduced appetite; experience an altered sense of taste, or having difficulty swallowing. It will allow you to taste test novel ingredients and practice cooking techniques to create and fortify everyday foods. ($15).


February is National Heart Month. According to the Centers for Disease Control (CDC), you can reduce your risk of heart disease by making simple lifestyle changes such as eating healthier, increasing physical activity and not smoking.

For more information on cooking classes, call 914-734-3780 or click here to register on line.


                                                                                                       ###
Hudson Valley Hospital Center is dedicated to serving the health care needs of the community and to providing quality, comprehensive medical care in a compassionate, professional, respectful manner, without regard to race, religion, national origin or disease category. Offering state-of-the-art diagnostic treatment, education and preventive services, the Hospital is committed to improving the quality of life in the community. In fulfilling this mission, the Hospital will strive to continuously improve the care provided and develop and offer programs, facilities, systems and alliances that most effectively respond to community health care needs. Hudson Valley Hospital Center is located on Route 202 (1980 Crompond Road) in Cortlandt Manor, New York. Call 914-737-9000 or visit hvhc.npgdev.com

 

 

Published in Press Releases
Tuesday, 26 November 2013 17:55

Cooking for a Better Life

Eating healthier is a goal aspired to by most adults these days. And what better way to do it, than to learn to prepare easy, healthful meals that are fun to make. The Peter X. Kelly Teaching Kitchen at Hudson Valley Hospital Center is offering a series of such classes. Here's the schedule for the coming months:

Tuesday, December 10th. 2-3:30 PM. Winter Soups. As the weather gets cold, there are few things more comforting than a warm bowl of soup. Whether it is to share for the holidays, or to freeze for later, making a big batch of soup is a great way to utilize lots of vegetables and make a delicious healthy meal. ($15)

Wednesday, December 11th. 5 – 6:30 PM. Heart-Healthy Christmas Recipes. Traditional holiday dishes are fun to make and one of our favorite parts of December. Making your holidays a little more healthy is easy, and this class will show you that a healthy holiday can be incredibly delicious. Come learn some great ways to get into the winter season! ($15).

Tuesday, December 17th. 6-7:30 PM. Seafood Feasts. Many people eat fish for the holidays because of religious or cultural reasons. But fish is a healthy dining option that most Americans could make a more regular part of their diet. Prepared correctly, seafood is a delicacy that will make you feel as if your home dinner table is in a fancy restaurant. If fish is an unfamiliar ingredient, or if you just want to learn some great recipes and have barrels of fun, this will be a great class to attend. ($15).

You can register for these classes and others by checking out our calendar of events.

Published in Blog

 

With summer in full-swing, Hudson Valley Hospital Center's Farmer's Market is coming into its own with a larger selection of fresh produce from local farms. If you're at a loss for how to prepare some of the produce on sale, Michael Bulger, our Farmers' Market manager, has some suggestions for you.  Here’s is blog item on how to use Garlic Scapes.

 

For a long time, it was common practice for farmers to toss garlic scapes into the compost pile. These stalks are the tops of garlic plants, and they are usually chopped off so that the garlic bulbs grow larger. Thankfully, someone pointed out that scapes are really good to eat.
Now you can find garlic scapes for sale in farmers’ markets during in June or July. They taste garlicky, but won’t be as pungent as traditional garlic. If they’re tender (look for the curved tops), you can chop them up and eat them in a salad.
Toughened garlic scapes can be cooked as you would asparagus, or roasted inside a whole chicken. As scape season soon ends, those who are fond of the stalks may want to freeze some for later use. Try floating them into a winter soup.
For now, whip up some garlic scape pesto, and then toss with vegetables for a delicious summer side:

Makes about 3 cups of pesto.
Ingredients:
•20 large garlic scapes
•1/3 c pine nuts (can also use pistachios)
•1/2 c grated Parmesan cheese
•Kosher salt and black pepper
•2/3 c extra-virgin olive oil

In a food processor or blender, puree the garlic scapes, nuts, Parmesan, ¼ tsp salt, and ¼ tsp black pepper until chopped fine.

Continue pureeing while slowly drizzling in oil. If there is no opening on your machine, you might have to stop and add a little bit of oil at a time. Puree until the pesto is smooth and all ingredients are incorporated.

The pesto will keep in the refrigerator for up to a week, if covered. It lasts at least a month if frozen. When you’ve roasted or sautéed some vegetables, you can toss them in fresh or defrosted garlic scape pesto.

In addition to being delicious, garlic scapes pack in some great nutrients. Scapes will provide a surprisingly large amount of calcium and vitamin C. One cup of garlic scapes even provides more protein than a cup of milk.
Fun Fact: Garlic has been around since the ancient Egyptians built the pyramids, and garlic breath has been making daters self-conscious for at least part of that time. But, recent studies have shown that a glass of milk can reduce garlic-induced halitosis. For those who don’t drink milk, some people suggest chewing on parsley, drinking minty tea, or just waiting until later to steal a kiss. 

 

Published in Blog