SPRING 2018 FARM STAY

Take a break and join us for a Spring getaway

JOIN US FOR SPRING BREAK AT RANCHO DOS AMANTES.  A UNIQUE PLACE WHERE WE INVITE YOU TO DISCONNECT IN ORDER TO RECONNECT TO A SIMPLER WAY OF BEING. OUR FARM STAY RENTAL ESTATE IS A SCENIC DRIVE AWAY FROM DOWNTOWN PASO ROBLES, CALIFORNIA. WE ARE HIDDEN AWAY FROM THE HUSTLE AND BUSTLE OF URBAN LIFE SURROUNDED BY OPEN FIELDS AND ANCIENT OAK TREES. THIS ADVENTURE ALL STARTED WITH A DESIRE TO LIVE A HEALTHIER AND MORE SUSTAINABLE LIFE AND WE ARE EXCITED TO SHARE OUR ADVENTURE WITH YOU. WE INVITE YOU TO STAY WITH US, ENJOY THE CALM AND RELAXING ENVIRONMENT, UNWIND ON THE PATIOS, WANDER THE GARDEN, AND LEARN ABOUT OUR FARM.

UPCOMING AVAILABLE DATES

Feb. 7th - 14th VALENTINES DAY! / Feb. 22nd - 26th / March 7th - 11th / March 21st - 23rd / April 15th - 23rd

Thanks to all our awesome students who attended our Soup, Soup, Soup! Classes.  We had a lot of fun and it was the perfect day to learn how to make an assortment of soups.  We wanted to share one of our favorite recipes of the day with our followers! 

Enjoy

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Tom Kha Gai

Chicken Coconut Soup

Ingredients: 

2 stalks fresh lemongrass, tough outer layers removed

1 1" piece ginger, peeled

10 kaffir lime leaves, or use 1 tablespoon lime zest and 1/4 cup lime juice

6 cups low-sodium chicken broth

1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces

8 ounces shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces

1 13.5-ounce can coconut milk

2 tablespoons fish sauce

1 teaspoon sugar

Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)

N/A cilantro leaves with tender stems

N/A lime wedges

Instructions:

1.     Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4" pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids.

2.    Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix in coconut milk, fish sauce, and sugar.

3.    Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.