Buy our cooking classes on DVD – only $15 each
Or own the entire series of 7 for only $99 with FREE shipping!
Watch our cooking class videos and learn to prepare fast, simple and delicious meals for less! Taken right from our classes and lightly edited, they're packed with cooking tips, ways to save money, and easy-to-follow recipes. These videos educate, entertain and inspire and are almost like being at class!
Local Organic Meals on a Budget has been fortunate to have an amazing variety of talented and enthusiastic chefs donate their time to teach us about their passions: creative cooking, healthy food, and affordable meals. These engaging videos make great gifts and are sure to teach you some new tricks in the kitchen!
Thanks to Executive Producer Barbara Goede and Co-Producers Tim Johnson and Lisa Kantor for making these videos possible!
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Healthy New Mexican Dishes Authentic dishes bring a Southwest flavor to your kitchen!Infuse your kitchen with the rich red and green chile aromas of Northern New Mexican cuisine! Native food historian and author Lois Ellen Frank inspires us with her simple, healthy chile and tortilla recipes. Her scrumptious green chile tacos are a great side dish for meat eaters or a filling main dish for vegetarians. As Lois teaches us the basics of making fresh tortillas and red chile sauce, we also learn countless cooking tips and regional culinary stories from this renowned Native foods historian. Lois Ellen Frank is an award-winning author, professional chef and photographer. She is the author of the James Beard award-winning Foods of the Southwest Indian Nations cookbook and creator of the Red Mesa Cuisine catering company. Recipes included: Potato & Green Chile Tacos, Homemade Tortillas and Red Chile Sauce. We apologize for the less than optimal audio at times on this DVD. Approx. 1 hour, 16 minutes • 2012-LF
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Salsas, Jams, Chutneys & Pesto A versatile variety of sauces, spices & flavors!Explore ways to use the season’s abundant harvest of tomatoes, apples, herbs and fruit. Amy Hetager and Mary Pat Butler enthusiastically share their culinary expertise as they transform market fresh tomatoes into rich marinara sauce, nuts and greens into tasty pesto, apples into spiced chutney, and pears into jam! This lively class is loaded with kitchen secrets and the eight delicious recipes are super budget-friendly. Amy Hetager is a founder of Home Grown New Mexico, which provides educational Recipes included: Eggplant Hummus, Apple Chutney, Fresh Spaghetti Sauce, Fresh Tomato Salsa, Parsley & Walnut Pesto, Roasted Tomato Sauce, Tomatillo Salsa and Vanilla Pear Jam. Approx. 1 hour, 35 minutes • 2012-AH
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Hearty Chicken Soup & Savory Salad Savory & satisfying: Hearty chicken noodle soup & apple kale saladFresh, delicious, organic and affordable! The delightful Erin Wade teaches us how to stretch a roasted chicken into satisfying dishes. Her amazing chicken noodle soup manifests with the simple addition of fresh veggies and homemade stock. Day-old bread, herbs and a touch of poultry drippings become savory sage croutons. Kale, apples and ricotta salata are topped with a zesty lemon vinaigrette. Sharing her farming and restaurant experiences, Erin’s upbeat class shows how we can cook and eat healthfully – including what we raise and grow ourselves. Erin Wade is the owner of Vinaigrette, an innovative and popular salad bistro in Santa Fe and Albuquerque, offering an endless array of luscious salad • centric meals. Much of the fresh, seasonal produce served comes from her organic farm in northern New Mexico. Recipes included: “In Your Sleep” Chicken Noodle Soup, Kale Salad with Apples, Ricotta Salata and Savory Sage Croutons, and Lemon Drop Vinaigrette. We apologize for the less than optimal audio at times on this DVD. Approx. 1 hour, 19 minutes • 2012-EW
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Tasty Autumn Veggie Dishes A hearty vegetarian fall feast – rich & delicious!Transform the simplest seasonal ingredients into easy-to-make vegetarian dishes! Patrick Lambert from Cowgirl BBQ in Santa Fe uses simple farmer’s market ingredients to create rich and satisfying flavors. Combining fresh arugula, roasted garlic and a touch of seasoning, he creates perfect wilted greens. His unique butternut squash puree hums with the flavors of coconut milk and curry paste, and his tomato coulis requires only adding garlic, onions and red wine for a thick versatile sauce. Put it all together with fluffy quinoa and you have a hearty, autumn feast! Patrick Lambert has been chef and caterer at Cowgirl BBQ in Santa Fe, New Mexico since 2002. His classical European and Asian-fusion credentials continuously expand the Cowgirl’s repertoire, helping them win ‘Best of Santa Fe’ awards for Best Local Caterer. Recipes included: Roasted Butternut Squash Puree, Tomato Coulis, Wilted Arugula with Roasted Garlic and Organic Quinoa. Approx. 60 minutes • 2012-PL
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Canning, Freezing & Preserving Crisp dills, savory chutney, pickled beets & more!Discover how to fill your pantry and enjoy market fresh fruits and vegetables long after the abundant growing season is over. Join Dena Aquilina as she teaches the basic tools and techniques of preserving and canning. Learn about selecting the right produce to preserve, hot water bath canning, and essential safety tips. Dena also shares her simple strategies for Dena Aquilina is the General Manager of Beneficial Farms CSA which provides weekly shares of healthy, affordable and regionally grown food to its members in Northern New Mexico. She has over 20 years experience working with community cooperatives. Recipes included: Apricot Chutney, Beet Refrigerator Pickles and Dena’s Dills. Approx. 46 minutes • 2012-DA
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An Elegant New Mexico Holiday A festive feast with the flavors of New MexicoIndulge your senses with these luscious gourmet holiday recipes! Chef Andrew Cooper shares his extensive culinary knowledge, adding a creative southwestern flair to these superb holiday dishes. His fork tender New Mexico Braised Short Rib recipe includes cumin, red chile, jalapeños and coffee. The Pumpkin Puree is smoked with pinon chips and his Chocolate Molten Cake is topped with a Green Chile Whipped Cream. Includes tips for alternative sauces and flavors for your own variation of this festive feast! Andrew Cooper has over 20 years of international culinary experience, currently he is the Executive Chef at Four Seasons Resort Rancho Encantado. He is a graduate of the Culinary Institute of America and a passionate supporter of fresh, locally grown and organic foods. Recipes included: New Mexico Braised Short Ribs with Red Chile, Pinon-Smoked Pumpkin Puree, Chocolate Molten Cake and Green Chile Whipped Cream. Approx. 1 hour, 17 minutes • 2012-AC
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Soul-Satisfying Seasonal Soups Four different seasonal soups for rich & flavorful mealsLearn the building blocks of creating delicious, soul-satisfying and hearty soups! Anthony Damiano shares four robust soup recipes in this entertaining class, along with cooking tips and stories from his long career as a James Beard recognized chef and successful restauranteur. Enjoy his Kobocha Squash Posole, brightened with ginger, garlic and chives; his Mulligatawny Soup with curry and cream; a Butternut Squash Soup featuring coconut milk, nutmeg and ginger; and a Sweet Potato Apple bisque. Buon appetito! Anthony Damiano’s illustrious career spans serving as The Russian Tea Room’s executive chef in New York City to cooking for numerous celebrities and public figures around the world. He and his wife have created and operated several restaurants throughout the U.S. Recipes included: Sweet Potato Bisque, Muligatawny Soup, Kobocha Squash Posole, and Butternut Squash Soup. Bonus: Holiday Peppermint Crystal Cookies! Approx. 56 minutes • 2012-AD
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SPECIAL PACKAGE OFFER! 7 DVDs, 30 money-saving recipes!Get the entire series of 7 DVDs and learn to make fast, seasonal and delicious meals for less money! This library of videos is packed with countless cooking tips, ways to save money, and easy-to-follow recipes. You'll be inspired by these enthusiastic chefs and their passion for food to cook healthier meals that are tasty, nutritious and affordable. This series makes a great gift for the beginning cook or the advanced chef as well!
Approx. 8 hours, 45 minutes • 2012-AV
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