Summer camp registration is NOW OPEN! Phew! (Thank you to Nerd Nest Media for fixing all the problems.)
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.
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Our menu today was salad rolls with peanut sauce, chicken bahn mi sandwiches and a fantastic tropical tapioca.
I like Bob’s Red Mill’s tapioca, but I did find some really fun multi-colored tapioca at Fubon. We mixed them together for the pudding pictured.
1/2 cup tapioca pearls
1 cup coconut milk
1 cup water
1/3 cup sugar
3 ripe bananas , peeled, sliced
1 tablespoon sesame seeds , toasted
1 mango or other seasonal fruit (or more bananas!)
- Soak the tapioca pearls in cold water for at least an hour prior cooking. They will swell to almost double in size, so check to keep the water level up.
- Drain well. Put in a big saucepan with 3 cups of water and bring to a boil. Lower the heat and cook for 10-15 minutes until the tapioca pearls are opaque and softened. Drain. Set aside.
- In a large saucepan over low heat, combine the coconut milk, water and sugar. Cook, stirring constantly, for 5 minutes or until the sugar dissolves.
- Add bananas to the saucepan and cook for another 5 minutes.
- Add the cooked tapioca pearls and gently stir to combine. Cook for another 2 minutes.
- Remove from the heat and set aside to cool and thicken.
- Spoon into individual bowls, sprinkle with sesame seeds and top with mango slices. Enjoy!
If you have an extra handful of berries and fruit I highly recommend making yourself a sour, sweet batch of drinking vinegars. This is my recipe, I have simplified it from my original recipe written 6 years ago.
Homemade Drinking Vinegars – makes about one quart
1 cup of berries or chopped stone fruit
3 cups organic apple cider vinegar (I think a rice vinegar would work well too)
1 – 1 1/2 cups white sugar
1. In a clean quart jar add fruit and smoosh with a spoon until juice is released. Top off the jars with vinegar. Push fruit under the vinegar if it floats.
2. Cover the top with a clean cloth napkin and secure with a rubber band. Leave in a cool place for 3-4 days. (At this point you have a fruit vinegar for salad dressings)
3. Strain vinegar to remove fruit solids. Put vinegar into a sauce pan. You should have about 3 1/2 cups of liquid.
4. Add sugar and bring mix to a simmer just until the sugar melts.
5. At this point I would do a taste test. Mix 3 tablespoons with a large glass of seltzer. Is it sweet enough? If not, add more sugar and simmer until the sugar melts.
6. Pour into a jar and store in the fridge. Use as needed.
PS. A yummy cocktail recipe: In a large glass mix 3 tablespoons of strawberry drinking vinegar, shot of vodka, squeeze of lime and top with seltzer.
Our Spring schedule is ready for sign ups!
- March 26th, School of Oysters, for Families, with Foster’s Craft Cooking
- April 5th, Spring After-school Cooking Series for kids
- April 5th, Night Out! Cards and Desserts, for adults
- April 12th, Northern Thai Cooking, for adults
- April 14th, Breakfast for Dinner, for kids (Happy Valley Location)
- May 3rd, Indian Street Food, for kids, with Astha Mitra
- May 3rd, Homestyle Indian Chicken Curry Dinner, for adults, with Astha Mitra
- May 10th, Sushi Rolling, for teens
- May 17th, Paratha Making, for adults, with Astha Mitra
And don’t forget our Art and Cooking Summer Camps!
Session One: June 20th – 24th (Only one spot left!)
It is hard to believe, but summer camp time is around the corner! Turnip the Heat Cooking and Colorwheel Camp are putting on, if I say so myself, a fabulous camp!