Month: September 2016

We made two different doughs. Organic, white flour, and a gluten free dough. Aside from the challenges of wrapping gluten free dough, that easily tore, they turned out pretty tasty, and didn’t ooze out of the cracks much while cooking. We used rice flour and tapioca flour. It’s a nice texture.

We made two fillings. One with ground chicken, and the other with broccoli. We loved the chicken filling, but we weren’t really into the broccoli filling. This is a good start though. Learning how to roll and wrap the dough takes practice. We’ll be masters at it some day!

It all happened so fast. Dough rolling is a lot of work. With flour all over the place, and sticky hands, I didn’t get many pictures. I love how they all look so different. There’s even one with a green onion string wrapped around it.

Three sauces were made, different variations using sesame oil, tamari, and rice vinegar.

Once gobbled up, the kids played in the kiwi gazebo, and swept up more leaves while creating characters for improv. They’re really excited about getting the kiwi gazebo ready to serve food to Parents.

We talked about making a fruit crumble next week. We had some extra dough at the end, and Luella got creative. Maybe we’ll do mini fruit pies next week. We all agree (when we were making the butternut squash cake a few weeks ago) we don’t need sugar added with the fruit, fruit is sweet enough.

We’re growing red roselle flowers in the garden. We started the plant from heirloom seed. It’s a tangy hibiscus like flower that’s used for teas, sauces, and pies. It will make the sauces red. If the flowers bloom next week, we’ll use the flowers in a fruit pie and make tea. This praying mantis is a good sign!

Thank you Tallulah, Gracee, Sasha, Evita, and Luella. Our dumpling party was fun. You are all creative, inspiring, and each of you bring the best ideas to the table. Thank you for sweeping. We’re preparing and practicing as a team, which will lead to some lovely gatherings in the kiwi gazebo.

Dumpling Dough

This is a great short and easy video on how to make dumpling dough, and wrap them.

Gluten Free Dough

The description on how to make this dough, and roll it, is easy to follow.

~We pan fried the dumplings until they were brown on both sides, then added a little water, put the lid on and steamed for 6-8 minutes.

For our latest class we wanted to make heirloom tomato soup!

Sasha and I made some salad with homemade dressing, and tea before the others arrived. Nice to have a healthy snack after school, before we start cooking. We used the borscht pickled eggs I made last week.

We decided as a team, that we would roast the tomatoes.

We cut put a garlic in the center to roast with it, and drizzled the oil.

We picked purple basil in the garden, and chose some spices from the spice rack that we wanted to try.

We took a break to stretch and play a little piano.

Then we had lots of fun coming up with the flavor we wanted. We pureed the roasted tomatoes and garlic, in the vitamix, with purple basil, and organic cream.

Tallulah said, “Add enough cream until it turns salmon color!” We did, it was just right, but the flavor wasn’t there yet.

We decided to stir fry some onions with the seasoning and blend that in. It was getting better. We also made a music video while chopping onions and garlic.

Then we each took a little bowl, for each of us, and did our own seasoning in each bowl, tasting each others creations, until we came up with how much seasoning we wanted, and which ones.

We added more salt, cumin, olive oil, rice vinegar, and dill to the vitamix. Tasted it and added more until it was delicious!! While I was cleaning, they came up with this beautiful display!

They put these cows in every picture.

Ingredients:

Heirloom tomatoes, garlic, onions, dill, cumin, sea salt, a little black pepper, olive oil, seasoned rice vinegar, cream, fresh basil.