Recipe Ideas For a Cooking Class For Low-Income Adults? Good Questions

Q: I will be teaching a free monthly cooking class for low income adults, mostly men, who have varying levels of skill and interest in cooking. My main goal is easy, healthy meals without the boxed stuff and the sodium and preservatives that come with it.

Our budget is small, and realistically should be because the adults I'll be teaching don't have much expendable income to spend on organic, free range, or other high-priced ingredients. I would love suggestions for recipes I could introduce that will be simple, tasty introductions to cooking mostly from scratch.

Sent by Caitlin

Editor: Caitlin, what a great class! I'd recommend dishes that use just a little meat, but make the most of its flavor, such as bean stews or stir-fries. Here are a couple recipes that are simple, budget-friendly and very tasty:

White Bean & Chicken Sausage Stew (you can use canned beans for the sake of time)
Chicken & Vegetable Stir Fry

Readers, what recipes would you suggest that are simple, inexpensive and healthy?

Next question?

Related: A Beginner's Guide to Superb Stir-Fry: Quick, Healthy Meals from a Wok

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What Is the Best Recipe You Discovered While Traveling?

Travel is such a wonderful way to break out of a cooking rut and be inspired by new foods. We've all brought edible souvenirs and kitchen treats back from travel expeditions, but what about recipes? Have you ever learned a new recipe while traveling near or far? Have you attempted something new at home that you wouldn't have otherwise? Here are three things I love to make that I didn't before I found them while traveling...

All of my picks come (surprise surprise!) from France:

Souffl - I learned how to cook a French souffl at a cooking class in Paris in a couple years ago. Previously, I thought this dish was a fussy relic of traditional cooking. I didn't understand why it might fit into my weeknight cooking. Now I do after I saw how easy it was, and how homey and deliciously comforting a cheese souffl really is. (See how to make a souffl here.)

Duck Breast - Another intimidating, rather pricey sort of food, duck is not something I usually try to make at home. But I learned how to make duck magret at another cooking class in Nice with Rosa Jackson. I saw how easy and delicious it is, and now it's my splurgey fall party dish of choice.

Socca - One last dish from the South of France. I adore this gluten-free, crispy, tender chickpea flatbread. I would never have thought to try it at home, though, unless I had eaten it hot and steaming from vendors' griddles in the markets of Nice.

OK, your turn? What recipes have you brought back from your travels, in the States and beyond?

More on Food & Travel
Travel Inspiration: Buy Local Food Magazines & Cookbooks
What Are Your Most Vivid Food & Travel Memories?

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