Spring Break Classes

Now that summer camp is all settled (THANK YOU!), I want to remind folks that I am offering two Spring Break Classes!

On Monday, March 25th, I will be teaching Pasta Making! This is the perfect class to kick off the week because your kiddos will be busting out homemade pasta and salads all week! This class is for kids 8 years old and older, BUT if you have a little who is dying to cook, they are welcome if you stick around too!

On Wednesday, March 27th, I will be teaching Sushi Making. I love this class! We will be exploring the flavors of Japan and roll up a feast of sushi and Japanese salads. Very hands-on and fun!

Pie!

 

Come and learn how to make a delicious apple pie, and finish up the class with your own apple pie to take home to bake for Thanksgiving! To add to the class, this year Amy Wing of Amy Wing Designs will be teaching you how to make your own stamped brass & copper gift tags, perfect for decorating your own holiday table, or giving as a host/hostess gift.

We will have a selection of hors d’oeuvres as well as sparking water and apple cider, and you are welcome to bring your own wine or beer to enjoy during class.

Sign up here

 

Thai-Style Peanut-butter Soup

Since things are relatively quiet on the class front right now, while I hunt for a new teaching space, I figure I should share a few of my favorite recipes.

Long ago, I used to write a food blog called Sooper Farmer Jo. As of late I have been rereading posts and recreating recipes I have long forgotten.

This recipe, for Thai-style peanut-butter soup has been a staple in our household. It is a great “kitchen-sink” soup which utilizes all the vegetable odds and ends wilting in the produce drawer. (Am I the only one this happens to??) My one edit to the recipe would be to cook the noodles separately if you think you will have leftovers, otherwise they will get all mushy when you reheat to eat it for lunch the next day!

Peanut Butter Thai Soup

1 tablespoon sesame oil
2-3 tablespoons crushed garlic
1 bunch green onions or 1/2 an onion, sliced thinly
2 tablespoons chopped (or microplaned) ginger
1-2 chicken breasts or thighs, cut into bit-sized pieces
1 large can of stewed tomatoes
1/2 cup peanut butter
6 cups of chicken or vegetable stock
2 cups shredded cabbage
1 cup chopped brocolli
1/2 cup chopped carrots
fish sauce to taste
handful of cilantro

1 large bunch of long thin noodles, either rice or wheat (I have used both and actually prefer the wheat noodles)

1.  In a large soup pot heat oil over medium heat. Add garlic, onion, ginger and chicken. Cook 2-3 minutes until chicken starts to brown.
2. In a large measuring cup or bowl mix together the tomatoes and peanut butter.
3. Add tomato mixture and stock to the soup pot. Bring the heat up to high. When it comes to a boil, turn back down to medium and add all the vegetables, except the cilantro, and noodles.
4. When noodles are cooked through, in about 7 – 8 minutes, spoon into large soup bowls. Sprinkle with cilantro and add fish sauce to taste. I also like to add a dollop of siracha for some heat.

Changes

I am sad to pass along the news that Old Salt Marketplace is closing, and with it, Turnip’s teaching space. I will not be offering any classes in the near future as I look for a new place to hold events.

Please contact me at turniptheheatcooking@gmail.com if you know of a great space.