VIRTUAL COOKING CLASS: Chicken Cassoulet
Original Air Date: Wednesday, November 18, 2020
Make no bones about it – you need protein in addition to calcium and vitamin D for strong and healthy bones.
Bone is made up of calcium, other minerals and protein, a nutrient that is necessary for building and repairing body tissues, including bones. Protein is an important nutrient for bone health and in the prevention of osteoporosis. It gives bone its strength and flexibility and is also the big component of muscles, which are, of course, crucial for mobility and in preventing falls.
Emily Richards, Professional Home Economist demonstrates how to make the featured recipe – Chicken Cassoulet with 36g of protein and 175mg of calcium per serving.
This is a fabulous meal on a cool fall or winter evening to share with family and friends. Using boneless chicken thighs makes it easy to serve up. Make sure to have your favourite white wine to serve alongside. This is a great meal for a gathering or to cook once and eat twice or three times!
EMILY RICHARDS, PROFESSIONAL HOME ECONOMIST
Emily Richards is a professional home economist, freelance food writer, chef and cookbook author who also enjoys culinary instruction for home cooks who want to learn more and have fun in the kitchen. She is the author and co-author of 9 cookbooks which include topics from Italian cuisine, weeknight dinners, glycemic index diets and comfort foods. Emily writes and develops recipes for cookbooks, print and online publications and websites that include everyday cooking and healthy eating.