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FallCooking ClassSchedule


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Welcome to Camp Cook

 

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Fall Schedule August 31 - Dec. 31, 2010

Mondays:

10am-3pm  Reserved for Adventure's-to-Go field trips.

4-9pm  Reserved for private classes, workshops, & group events

Tuesdays:

10-11:30am Books & Cooks for Lil' Adventurers

10-11:30am Take Out Tuesday's for Adults

6:30-8:00pm Adventurers & Explorers Cooking Classes

Wednesdays:

10-11:30am Books & Cooks for Lil' Adventurers

10-11:30am The Sacred Kitchen for Adults

6:30-8:30pm WOW for Adults (as scheduled)

6:30-8:30pm Wacky Wednesdays for Adventurers, Explorers, & Jr./Sr. Trekkers (as scheduled) 

Thursdays:

10am-3pm Reserved for Adventures-to-Go field trips

5-6:30pm Adventurers & Explorers Cooking Classes

7-8:30pm Jr. & Sr. Trekkers Cooking Classes

Fridays:

10-11:30am Books & Cooks for Lil' Adventurers (bi-weekly)

10-12pm Books & Cooks Workshop for Lil Adventurers (3rd Friday of each month at Bridgeland)

10-11:30am Foodie Friday's for Adults (bi-weekly)

11-1pm Cook, Chat, & Chew for Adults (3rd Friday of each month)

4-9pm Reserved for private classes, workshops, & group events

Saturdays:

10-11:30am  Lil' Adventurers Cooking Class

10-11:30am Adventurers & Explorers Cooking Classes

1-6:30pm Reserved for birthday parties and private events

7:30-9:30pm DateNight Cooking for Adults (2nd Saturday of each month)

All our programs require pre-registration.  For program details, cost, and to register, click on the links.

  • Italian Meatball and Cheese Tortellini Soup

    Ingredients:

    • 2 tablespoons butter
    • 1 onion, diced
    • 1 tablespoon minced fresh garlic
    • 2 quarts beef stock
    • 1 (12 ounce) can diced tomatoes
    • 1/2 cup green beans
    • 1/2 cup diced carrot
    • 1/2 cup chopped kale
    • 1 tablespoon Italian seasoning
    • 1 bay leaf
    • 1 pound frozen, cooked Italian-style meatballs - thawed
    • 1 pound fresh cheese tortellini
    • 2 tablespoons grated Parmesan cheese

    Directions:

    1. Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.
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