Tuesday, December 31, 2013

Happy New Year!

Thank you to all our friends on Facebook and to all of our new students on foodell.com! We want to wish you a hearty, happy, and healthy 2014. Happy New Year!


Monday, December 30, 2013

How to Eat to Survive the Flu Season

Check out this great article by Chef Susan on Eating to Survive the Flu Season where she gives you three great recipes for boosting your immune system: http://www.foodell.com/articles/eating-to-survive-the-flu-season

Tuesday, December 24, 2013

Happy Holidays!


Monday, December 23, 2013

Are you looking for a last-minute gift for someone that loves to cook?

How about gifting them an entire year of online cooking classes for only $75! There are classes for the most beginner chef out there. We also have monthly memberships, too. You can find more info on our website: (http://www.foodell.com/membership)

Sunday, December 22, 2013

Minestrone vetegable soup!

With the winter weather in full swing, now is a perfect time to warm-up with some delicious, hearty winter soup. We have the perfect recipe for you to make a delightful Minestrone vetegable soup! ->http://www.foodell.com/recipes/vegetable-soup-minestrone




Monday, December 16, 2013

Parfait of Yogurt and Granola!



A parfait is a layered dessert dish, traditionally made with ice cream or frozen custard, fruit and syrup. Here we take culinary license and use wholesome plain yogurt and honey. 

Saturday, December 14, 2013

Learn to cook today!

Learn to cook for health and happiness! ->http://www.foodell.com/learn

Thursday, December 12, 2013

Advice for a guilt-free holiday season.

December:  The Season for Indulgence

We all do it. It's December, after all. It's a candy, cookie, goodie free-for-all.  Even if you don't make or buy anything yourself, it's likely there will be a plate of cookies at work or samples at the checkout counter or a tin full of peppermint bark on your doorstep from your friendly neighbor.
How do you maintain a balanced diet with all of these temptations strewn about?  You don't.  This is a time for indulgence.  Rather than feeling guilty about the chocolate Santa here and the gingerbread man there, enjoy every bite.  BUT, recognize that each mouthful of sweet delights is a splurge.  Know that in January you'll be back to more sensible eating and these holiday goodies will be banished from your home and denied entrance to your stomach.
Granted, your body may grumble a little in the first week of the New Year craving the sugar that it began to take for granted.  By the second week, however, your body will thank you with a smaller stomach and more energy.  Indulge your craving occasionally, but savor the event and tell yourself that eating an entire pain au chocolate is a special treat.  Until next December, that is.


About the Author

Chef Susan's photo
Chef Susan
I have been a professional cooking instructor since 2000 when I left the corporate world to pursue my passion for cooking. I recently founded foodell.com to make healthy eating and cooking fun and accessible for everyone by teaching home cooks how to make great food.  I am a graduate of Le Cordon Bleu culinary school in London and a full-time resident of Park City, Utah.
- See more at: http://www.foodell.com/articles/december-the-season-for-indulgence#sthash.yqJTIyLK.dpuf

Friday, December 6, 2013

Food Quote

Remember: stressed is desserts spelled backwards. Have a great food weekend!! - foodell.com

Wednesday, December 4, 2013

What do you like to make when it's below zero??!

It was SOOOO COLD last night that I invited our snow plow driver in for dinner. He liked it so much I added the recipe to the site. I served it with rice and a green salad.

http://www.foodell.com/recipes/spanish-chicken

Monday, December 2, 2013

Cyber Monday Special!

Enroll in the online cooking school at 50% off!

Today only, enjoy a half-off discount for your annual tuition! Learn how to cook, make great food, enjoy a healthier diet starting today!

http://www.foodell.com/membership

Eating to Survive the Flu Season

This time of year we could all use a little boost to our immune system - anything to help ward off those germs from the coughers and snifflers who surround us. The best way to improve our immunities is through the consumption of antioxidants that occur naturally in plants and animals.
Being a chef and not a chemist, my highly simplified way of understanding antioxidants and their importance is to consider them the good cops. When good atoms go bad and become free radicals, they start to wreak havoc on healthy cells and can damage or even kill those cells. The good cop antioxidants attack the free radicals and neutralize them before any damage occurs.
foods with antioxidantsAntioxidants, like good cops, need to be summoned. They don’t just magically arrive on the scene to save the day. The body doesn’t create antioxidants – you have to consume them.
And what’s the best source of antioxidants? Whole foods. Yes, you can buy just about any vitamin in supplement form, but your body just doesn’t absorb the goodness of the nutrients unless they are delivered in their natural form. Getting your vitamins from foods also helps ensure you don’t get too much of a good thing. (Vitamins A and E are eliminated from the body slowly and too much can be toxic.)
The three major antioxidant vitamins are: Beta-carotene (turns into Vitamin A), Vitamin C and Vitamin E. These can be found in plentiful supply in colorful vegetables such as those that are purple, red, orange and yellow.

Good Sources of Antioxidants

Good food sources of antioxidants that also happen to be in season right now include:  broccoli, carrots, kale, turnips and turnip greens, beets, sweet potatoes, winter squashes, Brussels sprouts, apples, oranges, chard and nuts.
Try this:  Shredded Kale Salad

In addition, red, green and yellow bell peppers are such a good source of vitamin C that even if they aren’t in season, it’s worth adding some to your diet if you’re feeling a little under the weather.
Other antioxidants that may help boost immunity include zinc and selenium. These can be found in lean proteins (seafood, fish, chicken, beef), sunflower seeds, eggs, mushrooms, and grains such as oats, brown rice and barley. Yogurt is also considered a swarthy fighter of bad bacteria.

Other Feel Good Foods

In addition to these great flu-fighting foods, in a separate article we talk about foods that are good for the mind as well as the body.  Adding all of these foods to your diet will ensure a healthy, happy body and soul. 
Here's to a healthy and happy New Year!

About the Author

Chef Susan's photo
Chef Susan
I have been a professional cooking instructor since 2000 when I left the corporate world to pursue my passion for cooking. I recently founded foodell.com to make healthy eating and cooking fun and accessible for everyone by teaching home cooks how to make great food.  I am a graduate of Le Cordon Bleu culinary school in London and a full-time resident of Park City, Utah.
- See more at: http://www.foodell.com/articles/eating-to-survive-the-flu-season#sthash.CeK0YjI3.dpuf

Wednesday, November 27, 2013

Happy Thanksgiving!

Learn turkey tricks, gravy secrets and how to plan your meal for ultimate enjoyment! Enroll as a student for one month (it's only $6.99) and also have access to Chef Susan - she'll personally respond to your turkey questions! http://bit.ly/187qyBi Happy Thanksgiving, everyone!


Monday, November 25, 2013

Food Quote

“After a good dinner one can forgive anybody, even one's own relations.” ― Oscar Wilde Need help with your Thanksgiving meal plans? We can help! http://www.foodell.com/learn

Friday, November 22, 2013

Pie Class!

Last night's Pie Class was tons of fun! Here are some of the results: Best Chocolate Pie and Upside Down Apple PIe. Go to www.foodell.com for recipes and videos about how to make the perfect pie crust. What's your favorite kind of pie? 




Wednesday, November 20, 2013

Thanksgiving Menu and Make-Ahead Ideas

Thanksgiving Menu and Make-Ahead Ideas

My Thanksgiving menu doesn't vary much year-to-year, mainly because most of the dishes I make are unique to the holiday.  These dishes have become family favorites and are as much Thanksgiving fixtures as the old turkey-shaped gravy boat.
Like most Thanksgiving cooks, I like to make a variety of dishes. While each dish is uncomplicated, it takes more time to prepare 2 vegetable dishes than it does to merely make a double batch of one vegetable dish.  This makes planning and advance cooking imperative.  Below is a suggested menu for Thanksgiving dinner and make-ahead ideas for each dish.  Even if you only start cooking the day before Thanksgiving, some advance preparation will make your holiday a bit more enjoyable.

Thanksgiving Dinner Menu

Upside Down Apple Pie with Vanilla Ice Cream

 

Make-Ahead Ideas

The key to a not-so-crazy Thanksgiving dinner is advance preparation.  I like to make as many dishes as possible days ahead and either keep them in the refrigerator or freeze them.  I used to worry that the food wouldn't taste quite as good if it had been previously frozen, but now I find that the less I have to cook on the holiday, the better everything tastes and the more fun it is for all.  Here are a few suggestions on what you can do in the days leading up to Thanksgiving to avoid the turkey day rush.
Turkey:
If you buy a frozen bird, make sure you give it plenty of time to thaw.  A 12 to 14 pound turkey can take 3 days to thaw in the refrigerator, which is the best and safest way to thaw meat.  Turkeys cook faster if they are at room temperature (this takes about 40 minutes) when they go in the oven and if they are cooked unstuffed.
Gravy for Turkey:
I make my turkey gravy in advance using a good quality chicken stock.  It freezes well for up to 3 months.  On the big day once the bird has roasted, I skim the fat from the juices in the roasting pan and then add some of the juices to the gravy while I'm reheating it.  This adds a nice turkey flavor and creates a little extra gravy to go around.  If you like to brine your turkey, the juices left after roasting are typically too salty to be used in the gravy.
Stuffing Muffins / Stuffing for Turkey:
Homemade stuffing is one of my favorite side dishes, but there are a lot of ingredients that require chopping.  You can either chop and saute all ingredients a day ahead and then mix everything together and bake the stuffing on the day of, or make the entire recipe of stuffing muffins (including baking them) and freeze them.  Once thawed, they take only a few minutes in a 350 or 375F oven to reheat.
Maple Glazed Sweet Potatoes / Potato Gratin:
Both Maple Glazed Sweet Potatoes and the classic Potato Gratin taste better if they are assembled a day ahead.  Do everything except the baking and keep the dish in the refrigerator.  Bring it to room temperature before baking so it will cook more quickly.
Green Beans with Almonds:
If using fresh green beans, blanch them 2 days ahead by placing then in boiling water for 2 to 4 minutes (depending on how much crunch you like in your beans) and then cooling them quickly under cold running water.  Keep them in the refrigerator and then reheat the beans with the almonds and shallots just prior to serving.  The almonds can also be sauteed in butter well in advance.  Cook a large batch and keep them in your freezer - most everything tastes better with almonds cooked in butter!
Shredded Kale Salad:
The kale salad is actually better if it sits in the refrigerator for a few hours.  You can chop the kale and other ingredients and make the dressing a day ahead.  Toss everything together in the morning and let the dressing soften and sweeten the kale.  No last minute salad prep!
Cranberry Relish:
Like many sauces and relishes, this one tastes better after a couple of days in the refrigerator.  You'll need to strain the relish prior to serving because it will give off a lot of juice, but the flavor will be strong, sweet and very cranberry.
Pumpkin Cake with Caramel Frosting:
The entire cake can be made up to 3 days ahead and kept in the refrigerator.  Alternatively, bake the cake, cool it and freeze it in the pan.  A day or two before you want to serve it, defrost the cake and make the caramel frosting to pour over the top.  After the cake is frosted, it needs to chill in the refrigerator for about an hour prior to cutting.
Chocolate Sheet Cake:
Make the cake the day before the event and let it sit at room temperature, covered well with plastic wrap.
Upside Down Apple Pie:
You really need to make this the day you want to serve it, however you can assemble the pie and keep it in the refrigerator for several hours before serving.

About the Author

Chef Susan's photo
Chef Susan
I have been a professional cooking instructor since 2000 when I left the corporate world to pursue my passion for cooking. I recently founded foodell.com to make healthy eating and cooking fun and accessible for everyone by teaching home cooks how to make great food.  I am a graduate of Le Cordon Bleu culinary school in London and a full-time resident of Park City, Utah.

Monday, November 18, 2013

Learn to make Thanksgiving dinner!





Let Foodell help take the stress out of the holidays. Enroll as a student for one month and learn how to cook a full Thanksgiving meal. With a little advance planning and lessons from a professional teaching chef, you’ll have everything under control and you’ll be able to enjoy the meal as much as your family and friends.

Click here - it's only $6.99!

                       ✓Step-by-step videos
                       ✓Make-ahead tips
                       ✓Equipment checklist
                       ✓Menus
                       ✓Delicious, simple recipes that work
                      ✓Interactive "Ask the Chef" forum
- See more at: http://www.foodell.com/learn#sthash.3uIv3g2u.dpuf

Friday, November 15, 2013

foodell recipe: Vegetable Soup (Minestrone)!

Minestrone means "big soup" in Italian, and it refers to a thick vegetable soup that includes pasta and sometimes peas or beans. It is a meal in itself - just a add a little crusty bread. 




- See more at: http://www.foodell.com/recipes/vegetable-soup-minestrone#sthash.aMdQgVkY.dpuf


Wednesday, November 13, 2013

Pies and Tarts for all Occasions Cooking Class!

Cooking Class by Chef Susan: Pies and Tarts for all Occasions, November 21, 2013 - 6 to 9 pm

What the world needs is more pie! Impress your family and guests with your own sweet or savory pies and tarts in this hands-on class. Learn to achieve flakey dough, roll and shape crusts, proper baking techniques and troubleshooting for common pie problems. Recipes include: Black Bean and Corn Tart, Rustic Fruit Tart, Best Ever Chocolate Pie and Upside-down Apple Pie.

Register here: https://registration.xenegrade.com/pcschools/courseDisplay.cfm?schID=4321
- See more at: http://www.foodell.com/main/event/fall-2013-cooking-classes#sthash.1qgi8ly8.dpuf

Monday, November 11, 2013

foodell breakfast recipe: Asparagus Frittata!




Frittata recipes are very versatile, since a frittata is merely an Italian-style omelette that is baked rather than folded in half like its French cousin. Add whatever fresh ingredients you have on hand! - See more at: http://www.foodell.com/recipes/asparagus-frittata#sthash.jF2lFvP9.dpuf

Monday, November 4, 2013

Live PC Give PC!

On Nov. 8th, Park City will come together for an entire day of community giving. We hope you'll notice some of the great work that Slow Food Park City does to connect our community with our local food producers and sustainable food. 

You can donate here on Nov. 8th to Slow Food Park City:http://bit.ly/17C1Ii9 Thanks! - foodell.com

Thursday, October 31, 2013

Sweet Severed Finger Cookies!

The best Halloween cookies ever. Severed fingers, lifelike knuckles, almond fingernails, and best of all, they are absolutely delicious.



Monday, October 28, 2013

Honey - A local Superfood!

Honey has been praised for its nutritional and medicinal benefits since biblical times.  It has been known to heal wounds due to its antibacterial properties and to curb allergies for people living in the same area where the honey bees are pollinating. It is also considered a useful food because it stimulates the heart and provides energy.
According to one of our local producers, Slide Ridge Honey, "Honey is the only food that includes all the substances necessary to sustain life, including enzymes, vitamins, minerals and water."
Pretty powerful stuff - and it tastes good, too! 
As with most foods, look for the variety that is the least processed. Honey that is unfiltered and raw is the most nutrient dense. There are local honey producers in most areas and if you are suffering from allergies and looking for a little natural relief, try a daily dose of 1 tablespoon of honey that is produced as close to your home as possible. Buying local is really important here; raw honey contains some pollen, but to be effective it must be the same pollen that is making you sneeze.
The taste of honey varies depending on the source of the nectar. Mass produced honey is typically blended from many types of flowers, whereas the honey from small producers might be gathered in a more concentrated area. The best bet is to try them and see what you like - it's hard to go wrong.
In Utah there are many small honey producers. Check your farmers market and ask around; there may be a beekeeper in your neighborhood.
Below are 3 producers to get you started on your mission to find the perfect honey. Each of their websites provides a list of markets that carry their products, and also the ability to order online.
Slide Ridge Honey (the photo shows the Slide Ridge bee yard)
If you know of a Utah producer that offers raw, unfiltered, delicious honey, go to Contact Us and send us a message; I'll include them on our honey producer list.
Let's get busy spreading the word about how sweet it is to eat local honey.

About the Author

Chef Susan's photo
Chef Susan
I have been a professional cooking instructor since 2000 when I left the corporate world to pursue my passion for cooking. I recently founded foodell.com to make healthy eating and cooking fun and accessible for everyone by teaching home cooks how to make great food.  I am a graduate of Le Cordon Bleu culinary school in London and a full-time resident of Park City, Utah.
- See more at: http://www.foodell.com/articles/honey-a-local-superfood#sthash.tUyNUOLZ.dpuf

Sunday, October 27, 2013

Food Quote

“I didn't start cooking until I was thirty-two. Until then, I just ate." - Julia Child
We're so proud of Chef Susan Odell talking about the EATS Park City program on KPCW Radio yesterday.http://kpcw.org/post/mountain-life-october-23-2013

The EATS program will feature a free screening of "Cafeteria Man" at the Jim Santy Auditorium in Park City, Utah tonight at 7pm to help raise awareness about bringing healthy food into schools.

Monday, October 21, 2013

Good morning! In this video, Chef Susan Odell ofhttp://www.foodell.com/ shows how amazingly simple it is to make creme fraiche...

Friday, October 18, 2013

Why foodell.com?

We all have to eat, and most of us do it 3 or more times a day. Eating well is an enjoyable activity, so why not make learning about cooking techniques, finding recipes and sharing food ideas with others enjoyable too? 

foodell.com is education. It's community. It's food. It's inspiration. I created foodell.com for those who want to eat well, both in the healthy sense and the quality sense, andfor those who may want a little guidance in the process. So whether you're trying to feed a busy family or want to throw an impressive dinner party, foodell.com will help bring the pleasures of the table into your home. Bon appétit!

Join our community today! We'd love to have you onboard: http://www.foodell.com/membership

From one of our happy members:

"I had to send you an email to tell you that you have seriously changed my cooking life! I have never been much of a cook. I have a busy career and have young children and was always scrambling at 5pm to make something quick or to get take out. It always tasted just OK but I wanted to eat healthier. Then I got turned onto your website and it is amazing! The meals taste great and are really easy to make. I really ENJOY cooking now and my husband is thrilled."

- Sherri

Thursday, October 17, 2013

Foodell Dessert: Melon Ice Cream

foodell dessert: You can make this ice cream without an ice cream maker! Link


Melon Ice Cream

Monday, October 14, 2013

foodell recipe:Breakfast Tacos!

Breakfast tacos are a morning staple in Texas. In addition to scrambled eggs, breakfast tacos can include crumbled sausage, bacon and even hash browns. Wrap them in foil and you have breakfast on the go. - See more at: http://www.foodell.com/recipes/breakfast-tacos#sthash.Q9MpNQJ2.dpuf

Thursday, October 10, 2013

foodell Testimonials

What people are saying about foodell.com: "Love your videos! I'm a bit of a kitchen dummy and your videos have taught me a lot! (It's hard finding basic step by step videos that are easy to follow and understand.) Thank you very much!" - Karl

Sunday, October 6, 2013

Cooking Classes: October 8, 2013 - Game Day Gourmet


Who says football food is just chips and dip? Go gourmet with Spicy Asian Beef Lettuce Cups, Turkey Chili, Chicken Wings with Honey Soy Glaze andTriple Chocolate Pecan Bars. Your friends will be cheering, you too!

* Register here:https://registration.xenegrade.com/pcschools/courseDisplay.cfm?schID=4315

Wednesday, October 2, 2013

foodell recipe: Poached Chicken

Poaching is a fat-free way of cooking! Use poached chicken whenever 'cooked chicken' is called for in a recipe, or just add a simple citrus yogurt sauce and roasted vegetables for a heart-healthy meal. http://www.foodell.com/recipes/poached-chicken


Wednesday, September 25, 2013

Question of the week:

Have you had any food adventures lately?

Tuesday, September 24, 2013

Looking for a Late-Night Snack?






Looking for a late-night snack? Try our meringue cookies with chocolate and walnuts recipe! 

These cookies are crunchy, nutty and chocolaty, super easy to make AND gluten free. Make lots and share. No adjustment is needed for high-altitude dwellers. - See more at: http://www.foodell.com/recipes/meringue-cookies-with-chocolate-and-walnuts#sthash.ZBv2WLfd.dpuf

Friday, September 20, 2013

Customer Testimonial:

"What people are saying about foodell.com: "Just wanted to let you know that I love your web-site. I have passed it on to all my friends and they love it too! Thanks!" - Donna

Wednesday, September 18, 2013

Food Quote by Julia Child

“You'll never know everything about anything, especially something you love.” ― Julia Child

Monday, September 16, 2013

What's an In-Home Cooking Party?

If you live in or will be visiting the Park City Area, let us help you arrange a truly memorable and delicious evening!
Gather your friends and host a party where everyone cooks!  You’ll enjoy a 3-course meal and expert instruction, all in the comfort of your own kitchen.  If your kitchen isn’t up to the task, we can arrange other cooking venues in Park City that offer fun and festive settings.
Special requests are welcome and we’ll do our best to accommodate you.  We can provide embroidered aprons for your guests to keep, party favors such as boxes of cookies or handmade chocolates, gadget kits for each guest and more.
More detailed information is provided below.  Please call or send an email to Chef Susan with questions and for pricing information.  Host a party that really cooks with Chef Susan and foodell.com!

Find out more: http://www.foodell.com/main/event/in-home-cooking-parties or contact us at susanodell@foodell.com

Friday, September 13, 2013

Breaking News!

Park City School District’s Community Education program is pleased to welcome Chef Susan Odell from Foodell.com to our teaching staff. Susan will begin teaching our fall culinary arts classes, taking over for Chef Jaxon Stallard. Susan is excited to join our staff and comes with an arm-load of exciting new recipes. Check the class descriptions dates, times and Susan’s recipes.

More about Susan Odell…
After 15 years in the fields of investment management and accounting, Susan opted for a career change to pursue her passion for cooking. She attended the renowned culinary school Le Cordon Bleu and graduated in London with her Grande Diplome in 2000. She has been teaching people about food and cooking ever since.

Susan is the founder of foodell.com, an online cooking school that teaches the home cook how to make great food. She also teaches classes, speaks to groups about healthy eating and contributes to local television and radio programs. She is on the leadership team for Slow Food Park City and is the President of EATS (Eat Awesome Things at School), a program working to improve the nutritional value, taste and affordability of school lunches in Park City.

Join Susan for a night of hands-on cooking, tasting and fun! We’ll provide the aprons, food, expert instruction and a recipe booklet to take home. Come hungry and ready to learn!



Wednesday, September 11, 2013

Mixed Berry Lassi!


Foodell.com Recipe: Mixed Berry Lassi!

(Lassi is a very popular drink in India and Asia. It is sold on street corners to temper the heat of the day and the heat of the food.)

1. Make a simple syrup by combining the sugar and water in a small saucepan. Bring to a boil and cook for 2 minutes, until sugar is dissolved and mixture is clear. Remove from heat and let the syrup cool completely.
2. In a blender or food processor, combine the cooled syrup with the berries, yogurt, and coconut milk. Blend until smooth and frothy. If you like, add some ice cubes and blend again.
3. Serve well chilled in tall glasses with a mint leaf for decoration.

Bon Appétit!

Ingredients:
1/4 cup granulated sugar
1/4 cup water
6 cups mixed berries
1 1/4 cups plain yogurt
1/2 cup coconut milk