Join Nancy Ferro, aka Mama Lou from Epic Experience, as she guides us through the perils of the kitchen! Make one of her favorite, famous recipes within the cancer community! We’ll give you an ingredient list ahead of time so you can cook right along with her. Then chat the evening away with the Lacuna Loft + Epic Experience teams as your delicious food cooks along with others facing cancer.
There are two evenings to choose from, each with a different recipe, but you can only attend *one.* Below the sign-up form, you’ll find each recipe so you can pick the cooking evening you most want to join.
Who: cancer patients, survivors, and caregivers.
When: There are two evenings to choose from, each with a different recipe, but you can only attend one. Below the sign-up form, you’ll find each recipe so you can pick the cooking evening you most want to join.
Wednesday, November 18 @ 4-6 pm PT / 6-8 pm CT / 7-9 pm ET* via video chat to cook White Bean and Chicken Chili.
Wednesday, December 16 @ 4-6 pm PT / 6-8 pm CT / 7-9 pm ET* via video chat to cook Blueberry Banana Bread.
*(US time zones! We’ve found that sometimes these don’t match up internationally so please double-check what time to join in your area!)
How does it work? We’ll send you a full ingredient list in an email about a week before the workshop along with information on how to join the video chat. **You’ll need the link that we’ll provide you, a headset with a microphone, and a webcam.**
Mama Lou’s White Bean and Chicken Chili
I love finding new recipes and I found this one on Food Network with Chef Giada DeLaurentiis. I modify recipes a lot so this is my rendition. I now cook this at almost every camp as it appears to be a hit!!
Dutch Oven or Heavy Pot
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds diced chicken. Great to cut up a rotisserie chicken or any leftover chicken you have. Ground turkey works too.
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour (You can leave out the flour but it won’t be as thick.)
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces. (I have used spinach for all of my recipes.)
11/2 cups frozen or canned corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Blueberry Banana Bread
Approximately 9×5 loaf pan
Hand Mixer, electric mixer or Kitchen Aid
Fork to smash bananas
2 mixing bowls
Butter or cooking spray, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar OR you can substitute 1 cup no sugar applesauce
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1 cup blueberries