Shelter House has partnered with Kitchenique to present "Eating Healthy on a Budget: Not From a Box Casseroles
Saturday, Aug. 25, 2012, 11 a.m. to 1 p.m.
Registration is $5 per person and space is limited.
The workshop will be held at Kitchenique, 36150 Emerald Coast Pkwy in City Market at Destiny.
Those attending will learn how to make one-dish meals that cut prep time and can be prepared in advance. The menu includes a breakfast casserole and two dinners designed to stretch your food budget and save time.
To reserve a spot, call Shelter House at (850) 243-1201.
The workshop is part of Shelter House's Women and Money economic empowerment program.
Register online
Gwen BreakGwen BreakBeach FanaticSouth Walton, near the bay479 postsJoined View profileMessageBeach Fanatic
Gwen BreakBeach FanaticSouth Walton, near the bay479 postsJoined View profileMessageBeach Fanatic983 views
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TeresaTeresaSoWal GuideSouth Walton, FL30,970 postsJoined View profileMessageSoWal Guide
TeresaSoWal GuideSouth Walton, FL30,970 postsJoined View profileMessageSoWal GuideShelter House shared the casserole recipe prepared at the Kitchenique class on Saturday!
[h=2]Ham, Asparagus and Mushroom Bread Pudding[/h]
·
From our Eating Healthy on a Budget workshop on 8/25/12 at Kitchenique.
Ingredients:
3/4 cup plus 1 tablespoon butter, divided
2 (8 ounce) packages sliced white button or baby bella mushrooms
1 tablespoon minced garlic
1 pound croissants, cut into 1-inch pieces (about 8 large)
3 cups diced ham
3 cups shredded Swiss cheese
1 (1-pound) bunch asparagus, trimmed and cut into 1/2-inch pieces
2 cups milk
2 cups heavy whipping cream
1 1/2 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
8 large eggs, lightly beaten
Preheat oven to 235. Grease a 13x9 baking dish with 1 tablespoon butter. Set aside.
In a large Dutch oven, melt remaining 1/4 cup butter over medium heat. Add mushrooms and garlic; cook, stirring occasionally, for 12 to 14 minutes or until lightly browned; set aside. In a large bowl, toss croissants with 1/2 cup melted butter. Add ham, cheese, asparagus and mushrooms, tossing to combine.
In a large saucepan, combine milk, cream,, salt, pepper and nutmeg. Heat over medium-low heat, until milk mixture is barely simmering, stirring frequently. Whisking constantly, slowly add eggs to hot milk mixture; whisk until smooth. Pour egg mixture over bread mixture; let stand for 10 minutes.
Spoon mixture into prepared baking dish. Place baking dish in a larger pan. Pour enough hot water into larger pan to reach halfway up sides of baking dish. Bake for 1 hour or until custard is set and bread is golden brown.
*Be very careful when removing pan in water bath from the oven.
[h=2]Ham, Asparagus and Mushroom Bread Pudding[/h]
·
From our Eating Healthy on a Budget workshop on 8/25/12 at Kitchenique.
Ingredients:
3/4 cup plus 1 tablespoon butter, divided
2 (8 ounce) packages sliced white button or baby bella mushrooms
1 tablespoon minced garlic
1 pound croissants, cut into 1-inch pieces (about 8 large)
3 cups diced ham
3 cups shredded Swiss cheese
1 (1-pound) bunch asparagus, trimmed and cut into 1/2-inch pieces
2 cups milk
2 cups heavy whipping cream
1 1/2 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
8 large eggs, lightly beaten
Preheat oven to 235. Grease a 13x9 baking dish with 1 tablespoon butter. Set aside.
In a large Dutch oven, melt remaining 1/4 cup butter over medium heat. Add mushrooms and garlic; cook, stirring occasionally, for 12 to 14 minutes or until lightly browned; set aside. In a large bowl, toss croissants with 1/2 cup melted butter. Add ham, cheese, asparagus and mushrooms, tossing to combine.
In a large saucepan, combine milk, cream,, salt, pepper and nutmeg. Heat over medium-low heat, until milk mixture is barely simmering, stirring frequently. Whisking constantly, slowly add eggs to hot milk mixture; whisk until smooth. Pour egg mixture over bread mixture; let stand for 10 minutes.
Spoon mixture into prepared baking dish. Place baking dish in a larger pan. Pour enough hot water into larger pan to reach halfway up sides of baking dish. Bake for 1 hour or until custard is set and bread is golden brown.
*Be very careful when removing pan in water bath from the oven.
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