Monday, 10 February 2014 15:47

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.


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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 www.hvhc.org

 

 

Published in Press Releases
Tuesday, 26 November 2013 12:55

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