Well, summer came to a close and the Fall semester is upon me without warning. I could not be happier. We have a wonderful new location, great sized rooms and a stone's throw from some of my favorite places...the park, Tortilleria, Oasis Mediterranean Market, the Taqueria and my son's favorite Chuck E. Cheese. I think however the most votes go to Dairy Queen!
Monday morning, the first day of classes here at LEXNC was glorious. It was one of those days when I knew that I am where I am supposed to be.
Our preschoolers stood in the park with their Chinese teacher, Mei, learning Tai Ji in Chinese!! Is that not the best? Thist morning I had the whole Kindergarten class practicing Yoga in the same park taking deep breaths with eyes closed, the sun rising behind them and they just look like little(international) angels. Our children are so truly amazing! I am blessed by their presence.
Right now we have Spanish Afterschool going on in the room to my left and Teen Japanese to my right and we're making copies for tomorrow's Rusian class. There is absolutely no where else in this world I want to be than right here in the heart of Cosmopoitan Colorado. Thank you Language Exchange, you give us so much!
Followers
Recipes for the Lunar New Year!
Chinese New Year Good Luck Dumplings
Ingredients:
1lb. pork, beef, or tofu, drained of excess liquid
1/4 teaspoon salt
1 clove minced garlic
1 teaspoon minced fresh ginger root
1/4 teaspoon pepper
2 tablespoons sesame oil
1 cup chopped green onions
1-2 packages of wonton wrappers, defrosted to room temperature (find in the frozen food section of grocery stores)
Vegetables of your choice (Chinese cabbage, bean sprouts)
1. In a large bowl, combine all dumpling ingredients except wonton wrappers, and mix thoroughly.
2. Wrap about 1 1/2 tablespoons filling in wonton wrapper. With fingertips, lightly wet edges with water. Firmly pinch edges. Repeat until all filling has been used.
3. Place dumplings in slightly salted boiling water, and cook gently for about 10 minutes. Drain, then run cold water over cooked dumplings to avoid sticking.
*If adding vegetables, make sure to blanch then and drain them of excess liquid before combining.
For Soup:
1 pot of chicken broth, boiling
Chopped green onions as desired for garnish
1. Add dumplings to boiling chicken broth and cook until done.
2. Garnish with green onions and serve.
Enjoy!
Chinese Mooncakes
Ingredients:
1/2 cup salted butter
1/4 cup sugar
2 egg yolks
1 cup all-purpose flour
1 can red bean paste or 1 cup jam
1. In a large mixing bowl, combine the butter, sugar and 1 egg yolk. Stir until creamy and combine completely.
2. Add the flour and mix thoroughly. Form the dough into one large ball and wrap it in aluminum foil. Put this in the refrigerator for 30 minutes.
3. Unwrap the chilled dough and, with clean hands, form small balls in the palms of your hand. These are the moon cakes.
4. Make a hole with your thumb gently in the center of each mooncake and fill with about half a teaspoon of your favorite jam or red bean paste.
5. Brush each cake with the other beaten egg yolk.
6. Preheat the oven to 375 degrees. Bake the mooncakes for about 20 minutes or just until the outside edges are slightly brown. Makes about 24 moon cakes.
Enjoy!
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