Ask Terri a cooking question

HOME | Cooking Basics | Kitchen Tools | Cooking Tips | Ingredients | Wine & Food | About Terri

« August 2015 | Main | October 2015 »

September 29, 2015

Glass Bazaar Cooking Classes

Our cooking classes at the Glass Bazaar are amazing! Not only are they informative and fun, they are delicious.

The chefs provide recipes, a full meal and an opportunity to learn from experienced chefs and instructors like David Pinckney and Gary Nicely, both who have been teaching there for over 15 years.

A "taste" of David's Fabulous Classes:

Gary Nicely is a favorite among many. His classes will amaze you.

And I couldn't leave myself out

Photo by Neeley Moore

We have about 10 chefs and instructors who are regulars and we are always looking for new chefs too.

For a complete list of October cooking classes go to Glass Bazaar Cooking Classes

We can't forget about the Three Amigos class

Posted by terri at 06:07 PM | Comments (0)

Cooking Wiser Cooking Classes

Want to improve your cooking skills? Need tips, ideas and new and creative recipes. Maybe you are interested in food and wine pairing.

Book a cooking class as a girl's night out, a special dinner party, or just an excuse for someone else to cook for you.

A cooking event is a fun, easy and affordable way to get together with friends and family. As your personal chef for the night, I will show you how to get started. All you have to do is invite the guests and decide on a menu.

There are lots of party themes and menu options for you to select from. Do you want to learn more about, baking, cooking with herbs or how to make great party appetizers? Maybe you want to learn more about Italian or Mediterranean cooking? I can even help you with a party for the kids!

Take the first step- email me at and receive information on how to turn your kitchen into a fantastic party.

Hostesses receive a free sample of my herb and spice rubs.

This is a home party with no pressure to buy anything
I'll even do all the grocery shopping!

Class Fees:

  • Will be based on an individual basis depending on your needs

  • Share the costs with your friends or treat them to a girl's night out

  • Schedule private classes for you or your family.

  • As your personal cooking instructor you can continue your learning experience through a weekly meal planning service where you will receive recipes for the week complete with an organized shopping list, great cooking tips and suggestions for making the recipe your own.

    Other options include attending a cooking class at the Glass Bazaar with one of our many chefs or join us for a non credit class at the University of Tennessee culinary institute for a hands on experience.

    Posted by terri at 03:47 PM | Comments (0)

    Cooking Wiser Meal Planning

    Wondering what to cook for dinner tonight?

    Running to the store for last minute items?

    Spending way too much time and money shopping? If so, this is for you.

    Let me:

  • PLAN your meals and menus,
  • Develop your shopping lists,
  • Organize and stock your pantry based on your needs.

    Take the stress out of shopping and cooking. A good meal plan with a shopping list will save you time and money at the grocery store. A well stocked pantry and refrigerator will provide the basics for most all recipes.

    Recipes can be customized for 1, 2 or more!

    You can even begin your meal planning service with a Cooking Class, a great way to entertain guests, share cooking tips and learn new cooking methods.

    The meal planning service will be customized to fit your needs. For example, heart and body healthy, quick and easy on budget, and entertaining and special occasions are a few meal plans to select from.

    Schedule a ($25.00) consultation to determine the best plan for your family.

    The Consultation also includes:

  • Stocking and organizing your pantry and refrigerator

  • Learning how to shop less often and more efficiently

  • Tips on how to use what you have on hand to avoid throwing out unused food

    Meal Plans:

  • If you want to begin eating healthier there is a meal plan for you

  • Maybe you want fast and simple recipes on budget

  • There is even a plan for breakfast, kids and special occasions

  • Meal plans can cost less than $5.00/week depending on your plan

    Success begins by Cooking Wiser with Terri Geiser

    Email me at to get started today

    Posted by terri at 03:26 PM | Comments (0)

    September 16, 2015

    Quinoa Burgers

    This recipe came from Eating Well. I wanted a burger recipe that used quinoa because it is a complete protein grain, meaning it contains all essential amino acids including albumin. It is also lower in fats and carbohydrates than most grains.


    1 cup water
    1/2 cup red quinoa
    1 tablespoon canola oil
    1 cup diced onion
    2 cups finely chopped cremini or white button mushrooms
    1 teaspoon minced garlic
    3/4 teaspoon dried marjoram
    1/4 teaspoon dried oregano
    1 large egg
    2/3 cup shredded reduced-fat Cheddar cheese
    1/2 cup whole pecans, toasted and finely chopped
    1/3 cup quick-cooking rolled oats
    1 tablespoon Worcestershire sauce
    4 whole-wheat burger buns, toasted if desired


    Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.

    Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.

    Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.

    Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and Worcestershire sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 4 patties. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)

    Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.

    You could also sauté these in a little olive oil until brown on both sides and cooked through.

    Cooking Wiser:
    Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.

    For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

    Posted by terri at 04:34 AM | Comments (0)

    September 15, 2015

    Apple Fruit Salad with Citrus Dressing in Walnut Crisp Baskets

    Serve this as a salad, a side or even as a meal. Could add grilled chicken.

    Serves 4


    3 apples each a different variety, peel and dice
    1 cup lemon yogurt
    1 tablespoon orange juice
    1 teaspoon lemon and lime juice
    1 teaspoon balsamic vinegar
    1 teaspoon honey
    ¼ cup coconut
    ¼ cup raisins or dried cranberries
    1/3 cup walnuts
    1 tablespoon butter, melted
    Salt and pepper to taste

    For the Walnut crisps:

    1 cup Parmesan cheese, finely grated and 1 cup walnuts finely ground, and butter or cooking oil


    Combine yogurt, orange, lemon and lime juice, vinegar and honey. Pour over fruit and refrigerate for 1 hour.
    Meanwhile toss coconut and walnuts with butter. Toast in oven until coconut is slightly golden

    Heat 1/2 tablespoon butter in a small crepe pan. Sprinkle bottom of pan with 1/4 cup Parmesan cheese to cover the surface. As cheese begins to melt add 1/4 cup walnuts sprinkled over the top. When edges of crepe are golden brown, peel away from pan with spatula and invert slowly onto bowl to form basket. Repeat 3 times to make 4 baskets.

    Place an equal amount of apple salad into each walnut crisp basket to serve. Top with coconut.

    Posted by terri at 11:48 PM | Comments (0)

    September 04, 2015

    Grilled Cheese BLT

    Nothing says comfort food to me like a BLT, plus it is my favorite sandwich.
    Add cheese - yummmm-y

    Serves 4


    1 tablespoon butter
    1 tablespoon cooking oil
    8 slices bread
    4 slices of cheese of choice, enough to cover top of bread
    8 slices bacon, cooked turkey or lean regular bacon
    2 tomatoes
    Lettuce leaves


    Melt butter in microwave with oil.
    Add enough of the butter mixture to coat a large nonstick skillet. Heat to medium heat.
    Spread remaining butter mixture on one side of four bread slices.

    Place other 4 pieces of bread on surface of skillet, top with cheese.

    When bread in skillet is golden brown on bottom, add bacon, top with remaining bread slices with buttered side out. Flip and cook until cheese has melted and bread is golden brown on the other side.

    Add tomatoes and lettuce

    Cooking Wiser

    When buying turkey bacon choose carefully. It can be very salty. If you decide to use regular bacon, select a low fat brand, cook crisp to render more of the fat and pat dry on paper towel.

    I used smoked cheddar cheese to give the sandwich a wonderful smoked flavor.

    Select bread that is low in calories and high in fiber

    If you are using thick cheese you may want to pre-melt bottom slice with cheese under the broiler.

    Posted by terri at 02:07 PM | Comments (0)

    Cherry Tomato salad

    Use tomatoes in season for the best results. When out of season, it is often possible to find good cherry tomatoes. They will work very well in this recipe.


    2-3 cups cherry tomatoes, sliced or medium tomatoes cubed (see note)
    ¼ cup EV olive oil
    2 garlic cloves, minced
    1 tablespoon red wine vinegar
    Lightly salt and pepper to taste


    Combine oil, garlic, and vinegar in medium bowl. Add tomatoes and season lightly with salt and pepper. Add herbs of choice if desired

    Cooking Wiser:

    Add basil or any herb of choice

    If using medium to large tomatoes, cut into a 2 inch dice.

    I used heirloom tomatoes for more color

    You can serve this as a side, or as a topping for bruschetta

    If you don't eat it all right away save it and lightly heat for a topping for baked fish, it's delish.

    Posted by terri at 12:55 PM | Comments (0)

    Open face veggie sandwiches with goat cheese (or fontina) and sundried tomato aioli

    An open faced sandwich is a great way to avoid all that bread that we don't really need. So take the top off (not your top of coarse) and enjoy the more of the flavors within.

    Ciabatta is an Italian white bread made from wheat flour, water, salt, olive oil and yeast. It was created in 1982 so it hasn't been around that long but it has quickly become a favorite. It has a slightly chewy texture that will hold up well for a sandwich with a lot of ingredients.

    Serves 4


    2 tablespoons EV olive oil
    3 garlic cloves, minced
    1/2 teaspoon salt
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    2 medium zucchini, sliced lengthways
    2 medium yellow squash, sliced lengthways
    4 ounces baby portabella mushrooms, sliced
    1 medium sweet red pepper, sliced
    1/3 cup mayonnaise with olive oil or low fat mayonnaise
    1 tablespoon sun dried tomatoes, minced
    ¼ cup balsamic vinegar ( inexpensive)
    4 ciabatta bread loaves, sliced
    1 large onion, caramelized
    4 ounces goat cheese (or fontina)


    Preheat oven to 425°.

    In a large bowl, combine oil, garlic, salt, oregano and basil. Add squashes, mushrooms and red pepper and toss to coat. Transfer to baking pans.

    Roast, uncovered, 15-20 minutes or until lightly browned, stirring occasionally.

    Meanwhile make the aioli by combining mayonnaise and sundried tomatoes. Set aside.

    Heat balsamic vinegar in small sauce pan until reduced and thick.

    Place bottom slices of ciabatta bread on baking sheet. Brush equally each slice with sundried tomato aioli. Top with vegetable mixture and onions. Add goat cheese or fontina cheese..

    Broil 6-8 inches from the heat for 2-3 minutes or until cheese is heated. Drizzle with balsamic sauce. Serve with additional Sundried tomato aioli if preferred.

    Posted by terri at 02:42 AM | Comments (0)

    September 03, 2015

    Beef Steak Salad and roasted vegetables with Creamy French Herb Dressing

    If you have left over steak from last night's dinner save it for this recipe. It is a perfect way to enjoy a great meal without heating up the kitchen during the hot summer days.

    Serves 4
    Prep Time: 12-15 minutes

    Total Time: 20 minutes


    2 teaspoons cooking oil
    12 ounces beef steak, sliced into 3 inch strips, about ¼ inch thick (I used strip steak)
    Salt and pepper
    1 medium zucchini, cut in half lengthwise and sliced ½ inch thick
    1 medium yellow squash, cut in half lengthwise and sliced ½ inch thick
    1 small yellow or white onion, sliced
    ½ cup broccoli florets, break into small pieces
    1 lemon, cut in half
    3-4 cups mixed salad greens
    1/3 cup cheese of choice (optional)
    Creamy French Herb Vinaigrette


    If you are using steak from another meal skip to roasting the vegetables. Otherwise, heat oil in large grill pan to medium heat.

    Add steak and cook until desired degree of doneness, about 1 minute per side for medium. Remove steak to plate and cover to keep warm.

    Add vegetables to the pan (add a little more oil if necessary). Turn heat to high and cook until golden, squeeze juice from lemon onto vegetables. Use as much lemon juice as you want. Season with salt and pepper. Remove from heat.

    Place salad greens onto 4 salad plates. Top with roasted vegetables and steak. Drizzle with dressing.

    For the Dressing:

    Combine 2 tablespoons EV olive oil, ¼ cup ketchup and ¼ cup Dijon mustard. Add ¼ tablespoon fresh cilantro or lemon thyme, finely chopped. Lightly season with salt and pepper. Mix well to blend.

    Cooking Wiser:

    If you are grilling steak this weekend add the vegetables and steak needed for this recipe. Refrigerate until you are ready for a delicious and easy salad.

    Select ketchup that is low in sugar- read the labels.

    Save time, use store bought French Dressing; you can add in the herbs and mustard.

    Posted by terri at 06:03 PM | Comments (0)

    Pan Seared Pork Chops with Marsala Wine

    Pork chops can be tricky to cook. So to avoid drying them out, cook them slowly with a watchful eye. The sauce will provide a bit of a smoky flavor. Marsala is a fortified wine that usually comes sweet or dry. Choose the dry wine for this dish.

    Serves 4


    Kosher salt and freshly ground black pepper
    1/2 teaspoon dried thyme
    4 pork chops, bone in, trimmed of fat (about 1.5 pounds)
    1 tablespoon extra-virgin olive oil
    1 cup low-sodium chicken broth
    1 cup Marsala wine


    Combine the salt and pepper and dried thyme and rub on the pork chops. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
    Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.

    Posted by terri at 03:24 AM | Comments (0)

    September 02, 2015

    August Wine Dinner 2015

    A picture is worth a thousand words.

    We started with a cheese platter and a wonderful Spanish wine.

    Then we each grilled our steaks to order.

    Four Cabernets from around the world were enjoyed,spanning from Chile, California, Washington State, to France, each one being different and delicious.

    Sides included stuffed potato bites, green beans, and salad which were all delicious.

    We finished the night around the campfire with port and chocolate.

    What a picture this is

    I can tell you it just doesn't get any better than this!
    Thanks Pam for hosting us at the lake house.

    Posted by terri at 03:11 PM | Comments (0)

    Linguine with Scallops

    Scallops are bivalve mollusks that are generally classified into bay and sea scallops. Bay scallops are tiny averaging about 100 per pound. Their meat is sweeter than that of the sea scallop. Sea scallops average about 30 per pound. They are not as tender but they are sweet and moist.


    1 pound small fresh bay scallops (can also use frozen scallops)
    12 ounces linguine
    1 tablespoon butter
    1 teaspoon olive oil
    1 ½ cups chicken broth
    ¾ cup dry vermouth or dry white wine
    1 lemon
    3/4 cup sliced green onions
    3/4 cup fresh parsley, chopped
    2 tablespoons capers, drained
    1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
    ¼ teaspoon pepper

    Instructions :

    Cook linguine according to directions.

    Meanwhile in a large skillet heat butter and oil over medium heat. Add scallops, cook and stir until opaque, about 1-2 minutes. Remove scallops to plate but leave juices in skillet. Add broth, vermouth or wine and lemon juice into skillet Bring to a boil and boil for 10 minutes until liquid is reduced to about 1 cup.

    Stir in onion, parsley, capers, dill and pepper. Reduce heat and simmer uncovered for 1 minute. Add scallops, stirring just till heated through. Serve over linguine and toss to incorporate flavors.

    Cooking Wiser Tips:

    Be careful not to overcook the scallops, they will become tough.

    When purchasing scallops look at the color. Scallops should range in color from creamy pink to beige. If they are white, that is a sign that they have been soaked in water to increase their weight.

    A off dry Riesling is a good wine for this recipe.

    Posted by terri at 02:20 AM | Comments (0)

    September 01, 2015

    Rice with Vegetables

    There are so many ways to prepare rice you could have it every week and never realize it. This is a very simple, healthy dish with lots of color and flavor. You could prepare your own fresh vegetables instead of using frozen. But frozen vegetables maintain their nutrients, flavor and texture very well.


    2 cups basmati rice
    2 cups chicken or vegetable broth
    1 tablespoon EV olive oil
    1 package small diced frozen mixed vegetables


    In medium saucepan, heat the oil. Add the rice and toast until slightly golden. Add the broth and bring to a boil; cook for 10 minutes.

    Stir vegetables and salt and pepper into the partially cooked rice. Cook over low heat, shaking pan occasionally, until rice is tender, about 15 minutes. Let stand, covered, off the heat for 10 minutes, then serve.

    Posted by terri at 02:46 AM | Comments (0)