Summer's Last Fling!
Good-bye Summer of '18!
Hello School Year 19-20!
Check the Darien Parks and Rec website for upcoming fall classes. I hope to see all of you again.
What a great week we just had! Monday's and Tuesday's recipes along with some great pictures follow the class links. On Wednesday the SproutChefs made their own ramen noodle bowls using their favorite ingredients. Ask your chid how to make the family a ramen noodle bowl some night. If they should have any questions, text me at 214-282-9931.
Here are the fall class discriptions and links to sign up:
Stone Soup K-5 Mondays, October 7 - November 8, 4:00-5:00 p.m.
Each week the SproutChefs will make a different soup using fresh and seasonal ingredients based on the much loved traditional stories. Each week we will focus on a different culture.
Creating Art with Food K-5 Wednesdays, Sept 11 - Oct 16, 4:00-5:00 p.m.
This is a Wayne Thiebaud-inspired cooking class. The SproutChefs will make and decorate a dessert and then create an image of their confection on paper. Each week will center around a pie, cake, cookie, sundae and/or more.
Preparing Holiday Food K-5, Wednesdays, Oct 30 - Dec 4 4:00-5:00 p.m.
This class will start with Mexico's sugar skulls, Thanksgiving pies and end with Christmas cookies and more.
Middle-Schooler's Cooking and Super Club, Fridays, Sept 13 - Nov 8, 5:00 -6:30 p.m.
For the first class the SproutChefs will be given specific recipes to follow. They will make dinner, set the table, eat together and then clean up afterwards. A topic of conversation will be introduced to create a sense of community. At the end of class, together, they will create the menu for the next week with gentle guidance from Chef Lisa. All ingredients will be provided. Families are invited to join the last class for dinner.
Monday's Homemade Pasta Recipe
2 cups flour
1/2 teaspoon sea salt
2 Tablespoons of olive oil
3 large eggs
Mix the three ingredients together in a bowl until the dough forms a ball and the bowl is clean.
Knead the dough until it is the consistency of play dough.
Use a rolling pin to flatten the dough enough to roll through the pasta maker.
Run the dough through the pasta maker to flattened into one big sheet.
Run the flattened dough through the pasta maker again to cut into noodles.
Hang the individual noodles to dry on a pasta tree.
Cook the pasta in boiling hot water, until al dente, about three to five minutes.
Drain and serve with pasta sauce.
Homemade Tomato Sauce
10 fresh chopped tomatoes
2 T olive oil
1 onion chopped
1 green bell pepper chopped
2 teaspoons of minced garlic cloves
1/4 cup cut up parsley
1 t oregano
1 bay leaf
2 T tomato paste
Chop up the tomatoes.
Blend half of the tomatoes in a blender
Chop the onions, green pepper and parsley.
Stir fry the onion, bell pepper and garlic in the wok until soft.
Add the blended tomatoes and the chopped tomatoes to the mixture and heat through.
Add bay leaf, parsley, oregano, and tomato paste in the pot and cook for 15 minutes.
Discard bay leaf and serve over pasta.
Tuesday's Handmade Soft Tortillas
• 2 cups masa harina (Maseca is best)
• 1 & 1/2 cups water
• 1/2 teaspoon salt
1. Mix together the masa harina, water and salt until smooth and pliable.
2. Preheat a griddle or skillet to medium high.
3. Divide the dough into 14 equal sized balls.
4. Press each ball between two sheets of plastic wrap and press flat with a rolling pin or tortilla press.
5. Place the flattened tortilla on a preheated griddle or pan for 30 seconds or until slightly browned.
6. Turn the tortilla over and cook the other side for 30 seconds.
7. Repeat and keep all tortillas covered and warm, until ready to serve.
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
½ tsp. onion powder
½ tsp. dried oregano
¼ tsp. paprika
Combine all the above spices in a small bowl.
Stir fry meat, chicken or tofu until done.
Add the bowl of spices to the cooked chicken, beef or tofu along with a 1/4 cup of water.
Stir together until mixed well.
Serve with tortillas, cheese, greens, salsa, guacamole, sour cream.
Everyone builds his or her own tacos.
Fresh Farmers’ Market Salsa
6 garden tomatoes, chopped.
1 yellow or red onion, peeled and chopped.
3 cloves garlic, chopped or crushed.
juice of 1 lemon or lime.
1 bunch of fresh cilantro leaves chopped.
1/2 teaspoon of cumin
1/2 teaspoon sea salt.
Mix together in a bowl and serve.
Mash two soft avocados with a fork until it reaches a creamy constancy. Add a 1/4 cup of the salsa from the recipe above, the juice of a lime and salt to taste.