Tag Archives: cook-in

How To Host a Pie-Making Cook-In.

Planning A Cook-In: The 5 X 3 Way

picture of pork meal.

Pulled and diced chicken with rice and veggies are three key ingredients for many 5 X 3 meals. ‘K-Bobs and Stuffed pepper are pictured here.

by donR  October 14, 2016

Choosing meals for a Cook-In is made easier by creating a 5 X 3 chart. It is just a list of featured ingredients which you cook and package to use as a base for three future meals.  A well-stocked pantry provides additional ingredients to complement the featured items 

Previously, we described how pork loin roasts can be cooked  and packaged for use in many different ways. Chicken and turkey, are featured in this article. Read more about these and other versatile ingredients to  use when planning 5 X 3 Cook-Ins. Continue reading

The Family Cook-In: 25 Tips For Quick Meals

Slicing & dicing is fun but food procesor saves time while bagged produce saves $. It's your choice

Slicing & dicing is fun but a food processor saves time while bagged produce saves $. It’s your choice

by donR March 2nd 2016

Preparing the meal during a Family Cook-In is fun. However it is just one of several activities planned for the gathering. Prep and cooking needs to unfold in a short amount of time to allow for lots of game activities and meaningful conversations.

There are ways to assemble a nutritious meal without resorting to highly processed foods like Uncle Ben’s Instant Rice or Jello Instant pie filling. Here are 25 ways to cut prep and cooking time: Continue reading

April’s Cook-In: Do-It-Yourself Month

Biscuit pot pies are easy to make during a cook-in

Pizzas are easy to make during a cook-in.

With the nice weather approaching, the FMP will wait until September before hosting our next Cook-In. So, we declare April as “DO-It-Yourself Month” Spring is a perfect time to host simple Cook-Ins from your home, church, park or community kitchen. Here are some ideas for keeping your first one simple, short and fun. Continue reading

Who Said You Can’t Host A Cook-In? Not Me!

By DonR  12-20-2014


Peeling apples can be fun when making pies with friends.

Peeling apples can be fun when making pies with friends.

When I ask people if they would like to host a cook-in, I’ve heard “I don’t have the knowledge (substitute skill, experience, ability, time,  expertise,  training).” Actually anyone can host a Cook-In with the understanding that they do not need to lead it. Here are more ideas for hosting one and picking out leaders: Continue reading

Pork Shoulder: Economical, Delicious and Healthy

Gabriel Claycamp itroduced us toIntroduced us to boneless pork shoulder cushions. These 3 1/2 to 5 pound are roasts cost $1.90 per pound at Cash and Carry in Bellingham when purchased in 12 to 15 pound packages.

Gabriel Claycamp introduced us to boneless pork shoulder cushions

Pork shoulder cushions were the centerpiece for December’s Cook-In. Several people commented that they would start using more pork in their meal plan because these boneless roasts cost just $1.90 per pound at Cash & Carry in Bellingham when purchased in bags of four roasts. Pork, the other white meat not only fit their budget, they found it to be versatile and delicious. But in order to be tasty and tender, it needs to be cooked properly. Read more about two simple ways to prepare pork shoulder cushions. Continue reading

Hosting Your First Cook-In? : Make Simple Pies

The Pie Cook-In was held before Thanksgiving. More than thirty pies adorned tables that day.

More than twenty pies were made at The Pie Cook-In

A pie-baking cook-in is not a new idea. I remember gathering on the farm, stoking the wood stove and making holiday pastries with my aunties. You too can Invite people to join you for an afternoon of pie or cookie baking. It’s quick, simple and, requires few ingredients. Continue reading

Cook-In #2: Learning From each Other

During the cook-in we bagged pulled turkey meat so everyone could take some home for other meals.

During the cook-in we bagged pulled turkey meat so everyone could take some home for other meals.

Fifteen participants joined us for our second Cook-In. We spent the evening assembling a meal together, boxing food to take home, sitting down to enjoy the meal together and sharing ideas. The focal point of the meal was to cook turkeys but when it came to sharing ideas everyone had lots of things to say.

Planning, Preparing and Sharing are the cornerstone of the Family Meals Project and this cook-In allowed for lots of sharing. It was both fun and enlightening to take part in the discussions. Continue reading

Connecting With Families: Our Local Food Bank

Lady cleaning utensils

Virginia Moimoi helped design our first classes at the Ferndale Food bank.

We started cooking with families of the Ferndale Food Bank a year ago and it has led to “The Meal of the Month” program. This is a great way to connect with families about food and meal planning. And it is even more important that clients have an opportunity to share their ideas which makes cooking a “shared experience.”

A tip of the funding hat goes out to the Community Food Coop  for making this program possible.

Continue reading