11 columbushosp.org Are you looking for a fun group activity or date night idea? The hospital’s cooking classes are back! The classes allow participants to sharpen their culinary skills and spice up their dinner tables. Each cooking class is hands-on. Participants can dive in, get their hands dirty and bring their new expertise home with them. “It gives me joy to help people do more cooking at home and incorporate more healthy foods into their daily lives,” said Joan Plummer, registered dietitian, certified diabetes educator and licensed medical nutrition therapist at the hospital. Plummer and Susan Olmer, another registered dietitian and licensed medical nutrition therapist at the hospital, host one cooking class each month at the Wellness Center. Each class has a theme to appeal to a wide audience. Previous classes include soups, salads, desserts, breakfasts and more. Classes are held the second Tuesday of each month in the Columbus Wellness Center ’s multipurpose room. Registration is $15. Register online at columbushosp.org or by calling 402-562-4462. Cooking up fun, friendship and food Italian stuffed eggplant Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes Ingredients 2 small eggplants 4 tablespoons olive oil 1 large zucchini (diced to 3/4-inch pieces) 1 large orange bell pepper (diced to 3/4-inch pieces) 2 ribs celery, diced 1/2 cup chopped red onion 11/2 cups sliced button mushrooms 1 large tomato, roughly chopped 2 slices of bacon, cooked until crisp 1 tablespoon chopped fresh basil 1 cup grated mozzarella cheese 2 tablespoons grated Parmesan cheese Instructions 1. Preheat the oven to 350 F. 2. Slice eggplant in half. Cut a circle in the flesh 1 inch deep with a sharp paring knife, leaving a 1/4-inch border. Score the inside 1/2-inch deep. 3. Brush with 2 tablespoons olive oil and bake for 15 to 20 minutes. Turn the eggplant over halfway through. When the flesh is soft, take the eggplant out of the oven and let it cool. 4. Meanwhile, heat a pan over high heat. Add 2 tablespoons of olive oil. Add the zucchini, bell pepper, celery, red onion and mushrooms. Season with salt and pepper and cook until vegetables start to soften. Add the tomatoes. Mix the chopped bacon, basil and mozzarella into the vegetables. 5. Remove the flesh from the eggplant and roughly chop. Add the chopped eggplant to the vegetables. Fill the hollow eggplant with the vegetable mixture. Sprinkle with Parmesan cheese. 6. Bake for 15 minutes or until heated through. Get cooking! Visit our website for more healthy recipes at columbushosp.org/healthyrecipes.aspx. 2022 Classes Nov. 8: Repurposing Leftovers Dec. 13: Healthy Holiday Cooking Nutrition Information Makes 8 servings. Each serving = 161 calories, 11 grams fat, 11 grams carbohydrates, 6 grams protein, 171 milligrams sodium, 4 grams fiber.
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