Summer Camp is coming!
2019 dates will be July 8th-12th and July 15th – 19th
Registration will open soon.
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.
Our family pie and art class filled up quickly! We are debating changing our adult class to another family class 6:30-8:30. Would you be interested int he switch?
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.
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 email@example.com if you know of a great space.
This has been my go-to demo recipe when I am at events talking to kids and grown-ups about cooking. It is a family favorite.
I recently wrote up the recipe for PDX Parent on the dip. Enjoy!
The daphne in my yard are starting to die off. I love the lemon-scented, January-blooming flowers, but once they have faded, I know that spring is almost here. Have you gone out to check your long-neglected garden bed for signs of life? I wouldn’t be surprised if you find some brave kale, chard or spinach holding steady through the dark and rainy Oregon winter. If your garden is barren, take advantage of the breaks in the spring rain to visit the farmers market or any market for some greens to make this easy-to-make, veggie-packed dip. (You can use just about any leafy green in this recipe.) Have your kids help you wash and tear the greens or shred the carrot. Scoop this up with veggie sticks or potato chips. It is also delicious tossed with hot pasta.
1 tablespoon olive oil
½ cup shredded carrot (from about 1 medium carrot)
½ cup yellow onion, small dice
2 medium garlic cloves, finely chopped
2-4 cups finely chopped (or torn) spinach, kale or chard (remove the tough stems)
1 cup sour cream
½ cup mayonnaise
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
1. Heat a large nonstick pan over medium heat. Add olive oil. When it shimmers, add the onion, carrots and garlic, and cook until soft. Add shredded greens and cook 3-5 minutes or until the greens are bright green and slightly softened.
2. Move greens mixture to a mixing bowl. Stir in sour cream and mayo.
3. Taste and adjust flavor with salt and pepper.
(This is a stock photo, but a far better representation of the cookie than the magazine photo!)
My latest recipe is up at PDX Parent magazine. This is a delicious, quick dessert, made entirely in a cast iron skillet!