Columbus Cooks! opened in December 2002, becoming Columbus’ first and only leisure cooking school.
In June of 2007, Columbus Cooks! welcomed two new owners — Lisa Allen and Worth Williams. With them, they bring Chef Dennis Nuehring back to Columbus Cooks! As always, Chef Dennis puts the fun into cooking and can help you bring the family together for a warm and delicious meal.
Columbus Cooks! offers cooking classes, where you will learn everything from the Basics to Gourmet, as well as tips and techniques to expand your culinary skills.
All of our classes offer printed recipes, tasting, and a bonus 10% discount on merchandise purchased during the class. We love Making Cooking Easy! And now you can too!
Visit us at The Shoppes at Bradley Park on Rollins Way, the place where your culinary adventures begin.
On the episodes of Mammosite and Tidwell’s Terrific Kids, we have a recipe for Sweet Potato Corn and Jalapeno Soup. Below are the ingredients and directions on how to make it.
½ stick unsalted butter
1 onion
1 ½ lbs sweet potatoes, peeled and chopped
6 cups chicken stock
1 ½ cups whole kernel corn
2 tsp finely chopped jalapeno pepper
½ cup whipping cream
Melt butter in large heavy saucepan over medium heat. Add onion and sauté until tender, about 5 minutes.
Add sweet potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
Strain soup and reserve sweet potatoes. Return stock to the saucepan. Puree the potatoes in a processor until smooth. Whisk puree into stock mixture. Add corn and jalapeno and simmer for 5 minutes.
Slowly add cream to soup and stir until heated through. Season with salt and pepper.
On the episode of Colon Cancer, we have a recipe for Pumpkin Bars. Below are the ingredients and directions on how to make it.
1 ½ cups flour
1 ½ tsp baking powder
2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
¼ tsp salt
1 ¼ cups pumpkin
1 ¼ cups sugar
¾ cups oil
3 eggs
½ cups toasted pecans
Preheat the oven to 350 degrees.
Sift together dry ingredients into a large bowl: flour, baking powder, cinnamon, nutmeg, allspice, cloves, baking soda, and salt. Set aside. In a large bowl, combine pumpkin, sugar, oil, and eggs. Beat together until well mixed. Add sifted dry ingredients and nuts. Mix well.
Pour batter into a 13×9 pan. Bake until done, approx 25-30 minutes.
On the episodes of Diabetes and Faith, we have a recipe for Chucky Guacamole. Below are the ingredients and directions on how to make it.
4 ripe avocados
3 limes, juiced
½ red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving.
On the episode of Neck Cancer, we have a recipe for Lentil Soup. Below are the ingredients and directions on how to make it.
2 tbsp olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 ½ oz) can diced tomatoes
1 pound lentils (approx 1 ¼ cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
1 cup shredded parmesan
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and sauté until all of the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 20 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the parmesan, drizzle with olive oil and serve.
On the episode of Prostate Cancer, we have a recipe for a Gorgeous Fruit Salad. Below are the ingredients and directions on how to make it.
½ whole fresh pineapple, peeled and cubed
4 kiwi fruit, peeled and sliced
10 oz can mandarin oranges, drained
2 large Granny Smith apples, peeled and diced
½ cup orange juice
1 tbsp honey
1 tsp Grand Marnier
1 lb fresh strawberries, hulled and sliced in half
¼ cup mint leaves
½ cup toasted coconut, sesame seeds, or sunflower seeds
In a large bowl, combine pineapple, kiwi, mandarin oranges, and apples. In a small bowl, mix the orange juice, honey and Grand Marnier; pour over the fruit and toss gently. Refrigerate for at least 2 hours tightly covered with plastic wrap.
Just before serving, add the strawberries and mint leaves. Toss gently. Top with toasted coconut, sesame seeds, or sunflower seeds.
On the episode of Breast Cancer, we have a recipe for Black Bean Soup. Below are the ingredients and directions on how to make it.
2 tbsp olive oil
1 ½ cups chopped onion
2 cloves garlic, finely chopped
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 tbsp cumin
1 tsp cayenne pepper
6 cups low-sodium chicken stock
2 cans black beans, drained and rinsed
Salt and pepper
Cheddar cheese
Sour cream
Chopped red onion
In a large heavy pot, heat oil over medium heat. Add onion, garlic and peppers and cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes.
In a blender, puree half of the soup until smooth and stir back into soup pot. Serve hot with garnishes.
