Residents learn healthy cooking in hands-on class

Participants Josie Polites measures the hoisin sauce for her dipping sauce and Chris Ferrini measures the chili paste for his seasoning sauce. Chef Greg shared cooking techniques and nutrition ideas during the evening. Christine Rinaldi photos

Judy Justin, right, takes notes as Chef Greg discusses preparation of the recipes for the evening as Della Grossman listens to the chef share his views on the use of different types of oils used to fry food. He prefers grape seed oil or a good vegetable oil over olive oil for frying. The olive oil loses some of the nutritional value as it is heated. Sesame oil is never a good choice because the flavor changes as it is heated.

Connie Mescall reviews the ingredients in the recipes. Tofu was used as the protein source in the Thai Lettuce Wraps. Chef Greg explained that many cultures use alternate sources of protein such as beans in place of meat.

"It's all in the wrist," according to Healthy Adventures Foundation's Chef Greg Mantuano who teaches the pan flip technique (after demonstrating it) to Terri Walsh. Participants in the Feb. 26 hands-on Healthy Living cooking class prepared Thai Lettuce Wraps and a Fruit and Vegetable Fiesta Salad at the Fallbrook Community Center.

- Chris Ferrini prepares the kiwi, an ingredient in the Fruit and Vegetable Fiesta Salad. Fruits and vegetables are combined in the salad to add color and flavor and a combined nutritional content. Chili powder is included in the recipe to add a little zip and excitement to the salad. Chef Greg explained that many times chili power is an ingredient used with fruit.

Elizabeth Bueno adds a squeeze of fresh lime juice to the dressing for her Fiesta Salad. Bueno enjoys cooking and has been cooking for many years. Chef Greg shared his recipe for a simple salad dressing. Two parts of oil and one part of either vinegar or an acid such as lemon or lime juice. Add spices to taste and enjoy.

Chef Greg helps Terri Walsh measure the chili powder in the palm of her hand. Chili powder was used in both of the recipes prepared during the Healthy Living cooking class.

Time to eat; Pat Roybal looks forward to sampling the meal that they have prepared in the Healthy Living cooking class. All of the participants reported that the meal was very good. The next scheduled class will be on April 21.