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Cooking for 1 or 2
​Cook-Along w/Liz

It can be tricky when cooking for one (or even two) to make the most of your ingredients and your time.  Join Liz for this fun, interactive cooking demonstration. Liz will help you fill your pantry with quick cooking, small batch ingredients that will be cost effective, healthy, and easy to prepare. 
Cook -Along w/Liz or watch and prepare the recipes later on your own.
If you are cooking w/Liz, please have your ingredients and equipment ready according to the instructions on your ingredient list.
​
Note:This program will not be recorded for later viewing.

Picture

Recipe #1
​Sheet Pan Chicken Thighs w/Potatoes and Peppers
A link to the recipe will be given in class.

Ingredients

Serves 2
2 Tbs olive oil
2 Tbs lemon juice or apple cider vinegar
1 garlic clove
½ tsp dried oregano (or rosemary, or basil, or sage)
Kosher salt and black pepper
4  bone-in, skin-on chicken thighs 
4 small Yukon gold potatoes (about 1 pound)
1 red pepper
1 ounces feta cheese, crumbled (about 1/4 cup)
2 Tbs fresh dill, chopped (or parsley, basil, or mint)

Equipment 
​

the oven will be used
large bowl or ziplock bag for marinating chicken
one rimmed sheet pan (15X10" to 17X12")
cutting board
chef's knife


Picture

Recipe #2
​Parisian Style Salad with Poached Eggs
A link to the recipe will be given in class.

Ingredients

Serves 2
Vinaigrette

1 cup olive oil or avocado oil
1/3 cup or more vinegar – unfiltered apple cider or sherry vinegar, or balsamic vinegar
2 teaspoons Dijon, spicy brown, or honey mustard

Salad
2 slices day-old artisan bread, cut into ½ inch cubes 
2 tablespoons olive oil
​4 pieces thick-cut bacon, cut into ½ inch pieces
3 cups (per person) mixed greens

1 tablespoons fresh dill
1 tablespoon fresh parsley or mint

Poached Eggs
2-4 large eggs-depending on how many eggs you would like per salad
1 tablespoon vinegar
Kosher salt
Freshly ground pepper


Equipment
​

2 cup jar or bottle w/lid
cutting board
chef's knife
10-inch skillet
medium sized bowl for tossing salad
tongs for tossing salad
wide, straight-sided sauté pan or 4 quart sauce pan with lid -to poach the eggs in
2 teacups or coffee cups-to hold your eggs
slotted spoon
large soup bowl or other bowl that will hold 4 cups of water and your cooked eggs
paper towels




FAQs

How long is class? 1 1/2 hour class time

​
What will be included with my Online Class registration?
Registration includes an access link to your live, online class with Liz. Your confirmation email will include a link to a list of supplies, ingredients, and equipment to have on hand if you would like to follow along and participate throughout the instruction. The class will be delivered via Zoom web conferencing software and feature a live demonstration with Liz.  The class will not be recorded for later viewing. ​

Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment referenced in your confirmation email. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection. 

Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class. To start, your microphone will be muted to allow for a steady work flow during class. 

System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
  • Joining via computer: A registrant can simply click on the link provided in the confirmation email.
  • Joining via smartphone or tablet: A registrant may need to download the Zoom Cloud Meetings application. The application is free and does not require that they create an account.

CONTACT US

Email

[email protected]

Telephone

Location

603-321-5011
Hollis, NH