September

September Recipes

Triple Berry Pie with Oatmeal Crust

(In memory of Slim, a long time cooking school customer, who recently passed away in his 90’s, who gave me this delicious recipe years ago, still one of my favorites!)

Crust Ingredients:

2 cups oatmeal

¼ cup brown sugar

3 cups flour

2 tsp. baking soda

1 cup butter softened

Fruit Filling:

1 pint blueberries, washed

1 pint raspberries, washed

1 pint strawberries, washed and cut in half

Extra sugar for fruit--- 1/3 to ½ cup, depending on sweetness of fruit

Minute tapioca, if needed for thickening of fruit (follow directions on box)

Directions:

Preheat oven to 350 degrees. Mix crust ingredients together until crumbly. Save some for topping .Place in 2 pie pans; press down on bottom and on sides. Bake crust for 10 minutes. Remove. Spread fruit over crust; top with saved crust topping. Bake about 40 minutes, until fruit is bubbly, and topping is browned. Cool pies. Serve at room temperature with whipped topping. Refrigerate leftovers.

* Can use blueberries, strawberries, blackberries, raspberries.

Crust mixture makes two pies

Spiced Apples

Ingredients:

4 Granny Smith apples or other tart firm apple

1/2 cup dried cherries

1/2 cup dried apricots

1/3 cup maple syrup

1/4 brown sugar

1/4 teaspoons cloves, ground

1 teaspoons cinnamon

4 Tablespoons butter

Directions:

Melt butter in skillet, add brown sugar. Add apples, fruit and spices and sauté apples until tender. Stir in maple syrup.

Serve alone with whipped cream, over ice cream, waffles, pancakes or use as filling in Crepes.

Perfect Apple Pie

Crust

12 tablespoons unsalted butter, cold

2 cups + 3 tablespoons (10 ounces) pastry flour OR 2 cups bleached all-purpose flour

1/4 teaspoon salt*

1/4 teaspoon baking powder

1 1/2 (3 ounce) packages (4.5 ounces) cream cheese, cold

2 tablespoons ice water

1 tablespoon cider vinegar

• * For savory recipes, use 1 1/2 times the salt

1. Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt and baking powder in re-sealable gallon-size freezer bag and freeze for at least 30 minutes.

2. Place the flour mixture in food processor with the metal blade and process for a few seconds to combine. Set the bag aside.

3. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)

4. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

5. Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds: one third -- use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)

Filling

5 Tart Peeled Apples, sliced ultra thin

1 Cup Sugar

2 Tablespoons Flour

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Tablespoon Cider Vinegar

1 Tablespoon Lemon Juice

Cut long strips of foil and place around the edge of the pie. This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge. Bake your pie at 400 degrees for 50-60 minutes.

Hello Cooking Enthusiasts!

As the Regional Cooking School Manager of Tops Friendly Markets, I get to meet many area Chefs and Instructors that share their recipes with me and the cooking school customers. Today, I would like to share information about Tops Cooking School, and all it has to offer. I may even share some great recipes with you!

Tops Markets has 2 area cooking schools, located right inside the Tops stores! I am located in Amherst, at 3980 Maple Rd. near N. Bailey. I can be reached at 716.515.2000. The second school is located at 355 Orchard Park Rd. in West Seneca, where you can reach my coordinator, Noreen at 716.517.3006.

We both have state of the art cooking schools featuring Viking appliances, and seating for up to 24.

Our classes start at just age 3, with a parent or guardian. These little chefs (ages 3-6) put on aprons, prepare the menu and get to eat their creations. Our Jr. Chefs (ages 7-12) prepare a little more advanced menu, with drop off of students.

Next is our Aspiring Chef classes (ages 13-16), who learn advanced cooking.

All these classes are a favorite with kids; all are hands on; many come to all of the classes in their age group. It’s always fun to bring a friend, and many do!

We also have birthday parties, Scout Programs, showers and team building events.

Our adult classes are both demonstration and hands on. Many classes have wine and beer pairing with local wineries and breweries, please read our calendar for more information on dates and times.

We also offer Health classes, taught by Registered Dieticians. These are covered in part by The Blues of WNY, Univera and Independent Health. Our Family Cooks Together, Diabetes, Healthy Heart, Eat Well Stay Fit programs are under this heading.

Whether it is ethnic cooking, appetizers, cooking for kids, or team building events, the Cooking School has the classes for you at a great price! Whether you are a novice cook or a seasoned pro, the Cooking School can offer you new ideas for great taste creations, so come on in, bring a friend, join in the party, and have some fun, where at The Cooking School, “A Good Cook is Born each Day!”

To get our quarterly calendar, go to www.topsmarkets.com, click on meal ideas. We also have the calendars in area stores. Mention this column when registering, and you can bring a friend for ½ price! Hope to see you soon!

Grace Hanusin, Cooking School Mgr, Tops Markets

September Highlights

As I look out the window at the 90 degree weather, I can’t believe summer is coming to an end soon. Gone will be those days of grilling most everything. Ovens and stoves are back into the picture! Soon, the leaves will be falling, and the sights and smells of autumn will surround us.

Autumn is a fabulous time of the year for apples, pumpkins, squash and all the great recipes that can be prepared with these delicious fruits of our labor. We have some great classes coming up in September. Listed below are just a few of them, along with some great autumn dessert recipes! All you need to do is call the cooking school location that you want to sign up at, and reserve your seat using a credit card. We offer hands on and demonstration classes. So come on in and join the fun and laughter here at the Cooking school!

Southwest Grilling

Chef Shayna Raichilson- Zadok

Wednesday, September 8, 6-8:30 PM AMHERST

Wednesday, September 15, 6-8:30 PM WEST SENECA

$25, 2/$40

Southwestern cooking includes New Mexico, Texas, Arizona and Utah. This region's rustic cuisine has some of the spiciest and most colorful American food anywhere. Chef Shayna will share some great southwestern grilling recipes tonight! Veggie Burgers, Cilantro-Lime Salmon, Roasted Corn and Black Bean Salad, Chicken Fajitas

From the Garden

Chef Richard Kellogg

Monday, September 13, 6-8:30 PM AMHERST

Thursday, September 9, 6-8:30 PM WEST SENECA

$25, 2/$40

Chef Richard has taken great garden fare and paired it up with meat to make a perfect meal for this time of year! Sweet Peppers and Italian Sausage, Asian Style Coleslaw, Chicken Breast with Tomato Concasse, Apple Crisp

Nuts for…Nuts!

Chef Amy Weisenburger

Tuesday, September 28, 6-8:30 PM AMHERST

Thursday, September 30, 6-8:30 PM WEST SENECA

$25, 2/$40

Crunchy, nutty goodness, come celebrate legumes in some favorite forms! Learn a super-quick snack using popular nut mixes- great for company or holidays, and enjoy some of autumn’s bounty with a healthy wrap sandwich. Don’t worry about the recipes being too healthy, though, we’ll indulge at dessert time! Spiced Nuts, Ginger Peanut Chicken Wraps, Brown Rice with Walnuts & Cranberries, Blueberry Almond Bars

Cooking on a Dime… Hands On

Instructor Rose Ann Ross

Tuesday September 14, 6-8 PM AMHERST

Tuesday, September 21, 6-8 PM WEST SENECA

$25, 2/$40

Let’s feed our families meals that are reasonable, nutritious and great tasting. These recipes should fit right in, no matter what lifestyle you lead!

Homemade Italian Wedding Soup, Northern Pasta, Creamy Onion Garlic Bread,

Individual (No Bake) Strawberry Cheese Cake

An Ounce of Prevention is Worth a Pound of Cure

Instructor Julia Assad, RD

Wednesday, September 15, 6-8 PM AMHERST

Wednesday, September 22, 6-8 PM WEST SENECA

$20 (may be covered in part by local health Insurance)

Do you think you’re at risk for Heart Disease? According to the American Heart Association more than 80 million Americans have some form of heart disease. Knowledge and prevention are vital in the preclusion of heart disease. Julia will discuss the risk factors of heart disease and healthy habits you can follow to avoid an unhealthy heart. Apricot Canapés Appetizer*, Brussels Sprouts with Walnut-Lemon Vinaigrette*, Pecan-Crusted Chicken, Cherries with Ricotta and Toasted Almonds*

September-Healthy Potluck Pleasers

Instructor Pam Beamer, RD, CDE

Tuesday, September 21, 6-8 PM AMHERST

Tuesday, September 28, 6-8 PM WEST SENECA

$20, (may be covered in part by local health Insurance)

Many of our friends and family are trying to eat healthier for a variety of reasons. This class will give advice and guidelines for serving healthy food to a crowd. These are recipes EVERYONE can appreciate! Grilled Red Pepper Dip*, Zucchini Rice Casserole, Eggplant and Tomato Gratin*, Peanut Butter Cereal Bars*

Family Cooks Together

Fish; Our Gateway to Omega 3’s Hands On

Instructor Julia Assad, RD Amherst

Instructor Wendy Scime RD, West Seneca

Monday, September 27, 6-8 PM AMHERST & WEST SENECA

$20 adult, $10/ child under 12 (may be covered in part by local health Insurance)

Fish is a great source of Omega 3 fatty acids and protein. We all know we should be eating more fish, but it’s hard to find a recipe the whole family will enjoy. Let’s make this great meal together and soon it will be on your family favorite list! Fish Tacos, Chunky Tomato Salsa*, Sweet Potato Oven Fries*, Glazed Roasted Pineapple *

Easy Breezy Autumn Fare

Instructor Wendy Scime

Wednesday, September 22, 6-8 PM AMHERST

Tuesday, September, 14, 6-8 PM WEST SENECA

$20, (may be covered in part by local health Insurance)

Wow! The summer is gone, kids are back at school, and sometimes autumn takes us by surprise. This evening Wendy will try and make you feel good again by cooking up a great healthy meal that can be served any season of the year! Pan Seared Shrimp, Spiced Rice*, Dilled Carrots and Green Beans*, Banana Foster Sundaes*

Hello Cooking Enthusiasts!

As the Regional Cooking School Manager of Tops Friendly Markets, I get to meet many area Chefs and Instructors that share their recipes with me and the cooking school customers. Today, I would like to share information about Tops Cooking School, and all it has to offer. I may even share some great recipes with you!

Tops Markets has 2 area cooking schools, located right inside the Tops stores! I am located in Amherst, at 3980 Maple Rd. near N. Bailey. I can be reached at 716.515.2000. The second school is located at 355 Orchard Park Rd. in West Seneca, where you can reach my coordinator, Noreen at 716.517.3006.

We both have state of the art cooking schools featuring Viking appliances, and seating for up to 24.

Our classes start at just age 3, with a parent or guardian. These little chefs (ages 3-6) put on aprons, prepare the menu and get to eat their creations. Our Jr. Chefs (ages 7-12) prepare a little more advanced menu, with drop off of students.

Next is our Aspiring Chef classes (ages 13-16), who learn advanced cooking.

All these classes are a favorite with kids; all are hands on; many come to all of the classes in their age group. It’s always fun to bring a friend, and many do!

We also have birthday parties, Scout Programs, showers and team building events.

Our adult classes are both demonstration and hands on. Many classes have wine and beer pairing with local wineries and breweries, please read our calendar for more information on dates and times.

We also offer Health classes, taught by Registered Dieticians. These are covered in part by The Blues of WNY, Univera and Independent Health. Our Family Cooks Together, Diabetes, Healthy Heart, Eat Well Stay Fit programs are under this heading.

Whether it is ethnic cooking, appetizers, cooking for kids, or team building events, the Cooking School has the classes for you at a great price! Whether you are a novice cook or a seasoned pro, the Cooking School can offer you new ideas for great taste creations, so come on in, bring a friend, join in the party, and have some fun, where at The Cooking School, “A Good Cook is Born each Day!”

To get our quarterly calendar, go to www.topsmarkets.com, click on meal ideas. We also have the calendars in area stores. Mention this column when registering, and you can bring a friend for ½ price! Hope to see you soon!

Grace Hanusin, Cooking School Mgr, Tops Markets

August Topic

It’s sometimes confusing to figure out what are the healthier foods and how to cook them. Fresh fruits and vegetables are the healthiest food choices, and are abundant in the summer, so when you choose locally grown fresh produce, you are doing your family and your community a great service. You should eat two vegetables for each dinner and three fruits daily.

Choose whole grain breads and pastas; they are high in fiber, and more filling. Poultry and seafood should also be included several times a week; shell fish should be limited because of the high cholesterol content. Choose leaner cuts of red meats such as sirloin, and round. One of the great things about summer is having backyard barbeques, so use your grill often in the summer for meats and veggies, but cook meats medium rare to medium. New studies just out show cooking meats well done result in a much higher risk of pancreatic cancer, due to the charring of the meat.

When choosing sausage for your grill, choose chicken or turkey. There are many varieties of these sausages, such as spinach and feta that taste great. Turkey burgers are also good alternatives. Grilled portabella mushrooms with a little Italian dressing make a perfect burger substitute!

Limiting unhealthy fats is a must, no matter what time of the year. When choosing recipes such as summer salads, you can substitute fats such as mayo with sour cream and a plain yogurt combo; experiment with amounts to achieve the taste that you want. Select fat free, 1% fat, and low fat dairy products. Choose light products, not fat free in foods other than dairy. The elimination of fats in those products usually means added sugars.

Consider freshly brewed iced tea instead of beverages that have added sugars. When choosing a dessert, choose fresh fruit and a light cake such as Angel food cake.

Lastly, remember that for every food you eat, there is likely to be a better choice that will satisfy your hunger. Reading labels will help you decide which the healthier ones to choose are.

Tops Cooking School offers regular and health classes year round that gives great information, generous sampling, and healthy recipes using better food choices that shows you how eating healthy can be delicious!

Here are some recipes to get you started.

Spinach and Feta Turkey Burgers

Ingredients:

• 2 eggs, beaten or 3 egg whites

• 2 cloves garlic, minced

• 4 ounces Mediterranean feta cheese

• 1 (10 ounce) box Tops frozen chopped spinach, thawed and squeezed dry

• 2 pounds ground turkey

Directions:

Preheat a lightly oiled George Forman or grill grate. Mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties. Cook until no longer pink in the center, turning, but not squeezing juice out, for about 15 to 20 minutes.

Balsamic - Orange Cucumber Tossed Salad

Taste of Home Cook Book

Ingredients: Dressing:

2 medium navel oranges ¼ cup orange juice

1 medium cucumber, sliced 2 tablespoons balsamic vinegar

4 cups each- torn romaine and leaf lettuce 1 ½ teaspoons sugar

½ cup toasted pecans ¼ teaspoon salt

1 small red onion, sliced in rings 1/8 teaspoon pepper

1 cup seasoned salad croutons 3 tablespoons olive oil

Directions:

Peel and slice oranges ¼ inch thick. Wash and drain lettuces. Place lettuce in glass bowl, toss with red onion and cucumber. In a jar with a tight fitting lid, combine the orange juice, vinegar, sugar, salt, pepper and oil. Shake well. Pour dressing over salad, toss to coat. Add pecans and orange slices. Sprinkle with croutons.

Grilled Summer Squash

Ingredients:

• Zucchini

• Yellow summer squash

• Olive oil or garlic cooking spray

• Herbs and spices -basil, garlic powder, or all seasoning blend, your choice

Directions:

Cut off ends of zucchini. Place squash on one end. Slice squash lengthwise in half, then slice again, making long slices, about 1/8 inch thick. Spray each side with olive oil spray, sprinkle both sides with seasoning. Place on grill basket; grill on both sides until squash is tender.

Hello Cooking Enthusiasts!

As the Regional Cooking School Manager of Tops Friendly Markets, I get to meet many area Chefs and Instructors that share their recipes with me and the cooking school customers. Today, I would like to share information about Tops Cooking School, and all it has to offer. I may even share some great recipes with you!

Tops Markets has 2 area cooking schools, located right inside the Tops stores! I am located in Amherst, at 3980 Maple Rd. near N. Bailey. I can be reached at 716.515.2000. The second school is located at 355 Orchard Park Rd. in West Seneca, where you can reach my coordinator, Noreen at 716.517.3006.
We both have state of the art cooking schools featuring Viking appliances, and seating for up to 24.
Our classes start at just age 3, with a parent or guardian. These little chefs (ages 3-6) put on aprons, prepare the menu and get to eat their creations. Our Jr. Chefs (ages 7-12) prepare a little more advanced menu, with drop off of students.
Next is our Aspiring Chef classes (ages 13-16), who learn advanced cooking.
All these classes are a favorite with kids; all are hands on; many come to all of the classes in their age group. It’s always fun to bring a friend, and many do!

We also have birthday parties, Scout Programs, showers and team building events.

Our adult classes are both demonstration and hands on. Many classes have wine and beer pairing with local wineries and breweries, please read our calendar for more information on dates and times.

We also offer Health classes, taught by Registered Dieticians. These are covered in part by The Blues of WNY, Univera and Independent Health. Our Family Cooks Together, Diabetes, Healthy Heart, Eat Well Stay Fit programs are under this heading.

Whether it is ethnic cooking, appetizers, cooking for kids, or team building events, the Cooking School has the classes for you at a great price! Whether you are a novice cook or a seasoned pro, the Cooking School can offer you new ideas for great taste creations, so come on in, bring a friend, join in the party, and have some fun, where at The Cooking School,  “A Good Cook is Born each Day!”

To get our quarterly calendar, go to www.topsmarkets.com, click on meal ideas. We also have the calendars in area stores. Mention this column when registering, and you can bring a friend for ½ price! Hope to see you soon!

Grace Hanusin, Cooking School Mgr, Tops Markets

JULY TOPIC
Summer is in full swing, and so are we at the Cooking School! As the weather heats up, we turn our attention to summer favorites like picnics and barbeques. We have our Kid’s Jr. and Sr. Chefs Camps planned for this summer, along with special Little Chef classes.  Why not come to our adult cooking classes where you can not only taste delicious and different meal offerings, but learn how to make them yourselves!  Our Culinary Chefs/ Instructors offer valuable tips and step-by-step directions in all of our classes, along with the recipes for you to take along on your next shopping trip.

I am always looking for great recipes in the summer that don’t take a lot of time and get me out of the kitchen fast. Included is a great, easy summer meal!


Since I love pasta salads, here is a quick recipe that doesn’t use mayo, so not only is it wonderful, but healthy for you!


Tops Cooking School
Heart Healthy Pasta Salad



Ingredients:
12 oz. box Tops tri- color rotini macaroni
2 cups partially peeled cucumber slices, quartered
1 cup grape tomatoes, halved
2 cups assorted vegetables, diced (peppers, broccoli, green onions), optional
1 cup Tops ranch dressing
¾-1 cup Tops plain fat-free yogurt
2-3 teaspoons dried dill weed or 2 tablespoons fresh dill

Directions:
Cook pasta according to package directions. Rinse with cold water to cool down; drain. In a small bowl, stir together dressing, yogurt and dill. In a large bowl toss cooled pasta with vegetables. Pour dressing over pasta and vegetables, toss gently to coat. You may want to add more dressing mixture, depending on amount of vegetables used. Refrigerate for about an hour before serving.


Here is a grill favorite! This pork tenderloin melts in your mouth!


Grilled Pork Tenderloin

Ingredients:
2    (1pound each) unseasoned pork tenderloins
¼    cup orange juice
¼    cup soy sauce (low sodium if desired)
½    cup hoisin sauce
¼    cup orange juice
Non – stick cooking spray


Directions:
Spray grill with non – stick cooking spray and heat to 400 degrees. In a small sauce pan combine orange juice, soy sauce, hoisin sauce and orange juice, mix thoroughly.
Place tenderloins on a clean surface;  pat with paper towel to be sure meat is dry.
Place on heated grill on a slant to allow meat to get grill marks. Do not move or turn meat for approx. 10 minutes allowing meat to cook properly and not stick to grill. After 10 minutes turn meat, (using tongs to be sure not to puncture meat allowing all juices to remain in meat,) and baste the cooked side with the glaze. Cook the other side for 10 minutes, flip and glaze. After both sides are cooked for approx 10 minutes each check meat with a meat thermometer until it reads 170 degrees. Remove meat and place on a clean surface, cover lightly with foil and let meat stand for approx. 5 minutes before slicing. In the meantime heat the remaining glaze on stovetop or grill stirring constantly. Slice meat at a slight angle and place on serving platter, top with remaining glaze.


If you want a quick, delicious dessert, this one is for you. It uses some of the best summer fruit!


Angel Fruit

Ingredients:
1 Tops round angel food cake
12 oz.  Tops whipped topping (may use light)
1 container of mascarpone cheese
3-4 different fruits of your choice (recommended: kiwi, strawberries, blueberries, raspberries, mandarin oranges)



Directions:
Thaw whipped topping. Leave mascarpone out to soften. Beat whipped topping and mascarpone cheese. Cut or break up angel food cake into bite size pieces. Gently fold cake into whipped topping mixture. Place fruit in at intervals, gently folding in. Place in refrigerator until ready to serve. It is best served within 4 hours.