Cooking Tips and Trends a growing event

Published 9:19 am Monday, January 24, 2011

With a first batch of cooking sessions nearing a close, organizers are simmering on the future.

“Super Bowl, Super Foods,” the third installment of Cooking Tips and Trends, was held at the Hormel Historic Home Saturday.

With one session left to go in the inaugural series, organizers are already discussing the future of Austin’s cooking seminar.

Angela Himebaugh of the Austin Chamber and Visitor's Bureau offers samples to the crowd at Saturday's Cooking Tips and Trends at the Hormel Historic Home. - Eric Johnson/

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“We’ve been very happy; good participation,” said Laura Helle, executive director of the HHH. “Chefs have been interested in participating.”

On Saturday, 26 people came to see Holiday Inn chefs Kyle Linnett and Marc Shapiro make appetizers to serve at Super Bowl parties.

“We’re just trying to make it easy for anyone to do it,” Linnett said.

Hy-Vee dietitian Jen Haugen presented on three super foods for 2011: Quinoa, which is rich in fiber and protein; chia seeds, which offer fiber and omega; and kale, which she described as a green leafy vegetable many people don’t know how to prepare.

On average, about 70 people have attended the events, and many people have come out during the winter.

“Attendance has been really good for January,” Helle said.

The seminars have grown. Community Education has now joined forces with HHH and the Austin Convention & Visitors Bureau to promote and organize the events.

The groups plan to go back to the drawing board after the final planned session in April. The talk will focus on how often and when to host the sessions.

“We’ve got lots of ideas,” Helle said.

Some potential future themes include grilling and foreign cooking, like french dishes.

“We do try to be seasonal,” Helle said of the themes. “We’re obviously not going to be grilling in January.”

Haugen said she’d like to teach a class on how mothers can get their children to eat more vegetables and other healthy foods.

Helle isn’t worried about running out of chefs to host the event anytime soon.

“Austin’s really a food town,” she said.


Hot Apple, Quinoa Oatmeal
Courtesy of Jen Haugen
What you need:
1/2 cup steel-cut oats
1/2 cup quinoa
2 tablespoons ground flax or chia seeds
1 braeburn apple, cored and chopped
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups water
2 tablespoons golden raisins
2 tablespoons dried cherries
2 tablespoons agave nectar
lowfat-vanilla yogurt or Greek vanilla yogurt

1. In a 4 quart microwave-safe bowl, combine oats, quinoa, flaxseed or chia, apple, cinnamon and salt. Stir in water.
2. Microwave on high power for 12 minutes.
3. Stir in raisins, cherries and agave nectar. If desired, top with vanilla yogurt.

Serves: Four people

Nutrition facts per serving: 220 calories

Buffalo Chicken Dip
Courtesy of Marc Shapiro and Kyle Linnett
What you need: 1 pound cream cheese
1 cup blue cheese dressing
4 ounces hot sauce
8 ounces blue cheese crumbles
1 pound cooked and diced chicken

Directions: Combine all ingredients except blue cheese crumbles. Place in oven safe dish, top with blue cheese crumbles and bake at 350 degrees for 20 minutes.

Serves: 10 people. Serve hot with crackers.