Growing Up Creative

What’s for lunch/ dinner?!

Whats for lunch/ dinner? The story of our lives.
This is mine:

SUNDAY - leftovers form my mom’s (if I am lucky)
MONDAY - cooking from the pantry (since I haven’t done my groceries for the week yet…one of my least favorite things to do right after laundry) most likely lentil and rice, Tahini and what ever veggies I still have in the fridge.
TUESDAY – DIY SPRING ROLLS (all time favorite)
WEDNESDAY - ?
THURSDAY - ?
FRIDAY – something fancy, possibly Persian food.
SATURDAY – out

I want to share TUESDAY DIY SPRING ROLLS with you because it has been a great hit in our house. Each time we make it it’s a little different but the principal stays the same.

The girls love it because:
It is colorful
It spins
They can eat it with your hands or chopsticks
It is delicious,
Its different
and most importantly They - my independence queens - get to create their own lunch.

I (mom) like it because:
It is colorful
It spins
I get to eat with my hands
It is delicious
Low in calories
The girls usually make it for me
Quick preparation time
Not to many dishes
The girls stay for longer at the table which always leads to a nice conversation




How-to DIY SPRING ROLLS (all time favorite):

• In the middle of the table I place in small dishes over a turning table (lazy Suzan) a variety of small food such as:
  grated carrots
  grated cucumbers
  steamed broccoli with teriyaki sauce
  basmatic rice
  avocado
  basil leaves
  strips of grilled chicken breast
  and what ever else comes to mind.
• In a large bowl I pour hot water for softening the rice paper. 
• Dip the rice paper in the bowl, place on plate after it soften (few seconds)
• Place veggies, chicken, basil etc. in the center of the rice paper
• Fold the sides over the center, like an envelop
• You may add some dipping sauce.

You can get the rice paper at the international section of your local store

The kids love it, so is oren and me, pepsi (our dog) doesn’t so much because there are hardly any leftovers. It is healthy, colorful and yummy. What else can I ask for…?!


Any ideas for WEDNESDAY and THURSDAY ?

tali

Zoe’s ABC cookies

^{yes, Zoe still mirror the letters some times, and don't maintain her nail polish...}
Zoe had a special celebration in her English class today; they finished the ABC’s. Her task  my task was to bring 20 cookies to class. Since this was a late notice, and I had no cookies in my pantry, we had a choice: either go grocery shopping and get a box of cookies, or bake some ourselves. I prefer anything over grocery shopping (even doing the laundry), and the girls loved the idea of baking.  Keeping with the theme of the celebration Zoe suggested making little flags with the letters, which I thought was a great idea. Ori was exited about this as well, making her own pretend writing flags.

MAKING THE FLAGS
You will need:

• Drawing tools, the girls used Fine point sharpies and a silver sharpie. The fine point was perfect for the scale.
• Small white stickers 
• Toothpicks

How to:

1. Draw the letters one on each sticker
2. Peel the sticker and place it on the top of the tooth pick
3. Cover with another sticker from the back keeping the toothpick in the middle.
4. Insert the toothpick into the cookies while they are still hot (before they harden)

THE COOKIES
The dough for these cookies is my grandmother’s recipe. It is the most versatile recipe I have ever used. You can fill the dough with almost anything such as: Turkish delight, comfiture, Nutella, apples, ground beef, spinach and cheese etc.  You may use it as cookie dough or as elongated pie or cake.

You will need:

• 200 grams of butter, room temperature (1 3/4 sticks of butter)
• 8 oz of sour cream, or plan yogurt
• 2 ½ cups of self rising flour
• Nuttela (chocolate spread) or any other filling of your choice. 
• (yes, that’s it)

How to:

1. Knead the butter, sour cream and flour, add more flour if the dough is a little sticky.
2. Let sit in the fridge for at least ½ an hour
3. Divide the dough into 3
4. Roll each part into a rectangle
5. Spread a thin layer of Nutella throughout the surface of the dough
6. Roll into a long snake
7. Cut thin slices of about ¼”
8. Bake in 350° for about 15 minutes

Variations:

You may freeze the snake prior to cutting; this will help cut the cookies real thin.
Bake the snake and cut after baking. This works better if you use chunkier filling as oppose to a spread.

When I picked Zoe up, the tray of cookies was empty (as expected), she told me that everyone loved the cookies and the little flags, and that she was very happy that we chose to bake verses buying. I thought so too.

linked on Craft Schooling Sunday

tali

Ruthi’s mom chocolate cake

Baking with Ori

 

I had a friend many years ago - Ruthie. Her mom was a math teacher by day and a wizard baker by night. Friday afternoon came and she would put on her apron and bake like there was no tomorrow. She shared 3 of her recipes with me and I am sharing the first one with you.

Ruthi’s mom amazing chocolate cake.
Note: This cake has only one spoon of flour which can be easily substituted with rice flour or matzo mill for Passover.

Ingredients:
200 gr (7 oz) bitter sweet chocolate
200 gr butter (a little less than 2 sticks)
1 spoon (more or less) Vanilla extract
1 spoon (more or less) Rum
1 spoon (more or less) Cognac 
¾ cups of sugar
6 eggs
200 gr (7 oz) crushed walnuts (optional)
1 spoon of flour
1 tea spoon baking powder

How to:
Melt chocolate and butter in a double boiler.
After it is melted turn off the stove, add vanilla, rum and cognac.

In a separate bowl beat the egg whites, gradually add the sugar. Beat until egg whites are firm.
Add the chocolate mixture to the egg whites.
Add the yolks

Pour a third of the mixture into a separate bowl and put a side.

Add walnuts, the flour and the baking powder to the rest of the mixture.

Pour into a pan, bake in medium heat for approximately 20 minutes.
When it is done, pour the rest of the mixture onto the cake, and wait until it cools down before eating (if you can)

Enjoy.

The real treat for me nonetheless was not the cake but baking with Ori.