January/February 2015
for ages 6 and up
INGREDIENT the magazine for kids curious about food
NEW YEAR CULINARY CHALLENGE 31 Days of Creative Prompts Taste a Tropical Mango Football Snack Stats Games, Puzzles & More
Pasta!
Make it from scratch
USA $5.50 www.ingredientmag.com
INGREDIENT
the magazine for kids curious about food
TABLE OF CONTENTS
Volume VI, Number 1 January/February 2015 Editor & CEO Jill Colella
3 IN TOUCH: Re ader Mail
Editor Elizabeth Frank
4 IN SEASON: Eat This Now 5 PEOPLE & PLACES: Tea Time
Art Director Jim Thompson
6-7 ALL ABOUT: Tropical Mango
Designer Vil Couels
8-11 TECHNIQUE: Fresh Pasta
Consulting Editor Marie Smith INGREDIENT magazine is published bimonthly by Teach Kids to Cook LLC, Magazine Group, 876 West Seventh Street, Unit 355, Saint Paul, Minnesota 55102. For customer service issues such as subscriptions, address changes, renewals or purchasing back issues, please visit: www. ingredientmag.com, email hello@ingredientmag.com, write to INGREDIENT, 876 West Seventh Street, Unit 355, Saint Paul, Minnesota 55102. Postmaster: Send changes of address to INGREDIENT, 876 West Seventh Street, Unit 355, Saint Paul, Minnesota 55102. Š2015 INGREDIENT/ Teach Kids to Cook, all rights reserved, including the right of reproduction in whole or in part, in any form. Email queries to hello@ ingredientmag.com. We are not responsible for unsolicited manuscripts or other material. All reader contributions, including original artwork, are assumed for publication and become the property of INGREDIENT/ Teach Kids to Cook, LLC. Reader contributions may be edited for length and clarity.
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12-13 FEATURE: Grilled Che ese 14-15 ACTIVITY: Culinary Challenge 16-17 HISTORY: George Washington Carver 18-20 FEATURE: Big G ame Snacks 21 FEED YOUR BODY: B erries 22 CUISINE QUIZ & GADGET GUESS 23 WORD FIND & JOKES 24 FUN FO OD DAYS CALENDAR
Connect with us Parents: Follow us on social media for giveaways, fresh content and ideas, recipes, promotions, news and events.
/I n gre di e n t M a g
@ I n gre d i e n t M a g
A note for adults Thi s m agaz ine is m eant to insp ire c ur i o s it y abou t food in b o t h c hi ldren and adult s. Ever y f am i ly ha s its own idea s ab o ut fo o d and co o k i ng, inc ludi ng what foods are appro p r i ate to eat and who i s allowed to c reate in the k itchen. As i n m o st endeavo r s, c hi ldren are m o st s u cces s fu l when p arent al guidance and sup p o r t m eet t heir inqu is itive ness and ent husiasm . As yo u use t hi s m a g a zine, pleas e be m i ndf ul t hat co o k i ng wi t h k ids i s m o st fu n a nd mos t s u c cessf ul when i t has c lear r ules and divi sion of res pons ibilit y. C hi ldren as yo ung as t wo year s o ld can pa r ticipate in so m e hands- o n co o k i ng ac t i vi t ies wi t h ca refu l adu lt direc t i o n; adult s m ust always c reate a safe, s u per v is ed env i ro nm ent when c hildren co o k . Also i m p o r tant is conveying to c hildren what t hey m ay and m ay no t d o independently when it co m es to p rep ar i ng, ser vi ng o r eating food. With c lear ex p ec t at i o ns i n yo ur ho useho ld, t h is ma g a zine ca n b eco m e an am az i ng to o l to help c hildren become ea g er lear ner s ab o ut all asp ec t s o f fo o d.
/I n gre di e n t M a g
bl o g. in g re d i e n t mag. c o m
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IN TOUCH
The Dish At t h e b e gin n i n g o f th e yea r, many p eop le c re ate re s o l u ti o n s ( rez -u h - l o o -shuns), or de ci s io n s to do so meth i n g. R e solut ions a re s o m e t imes ways to i mprove hab it s. Co m m o n N e w Yea r ’s reso l u ti o ns inc lud e eat i n g h e al t hy fo o ds a n d exerci s ing m ore. S o m e re s o l uti o n s mi ght be a bout t r ying so m e t h i n g n ew l i ke h i p h o p d anc ing or prac t i c i n g a sk i l l l i ke draw i n g ca r toons. Wh il e m ak in g reso l u ti o n s i s ea sy, keep ing t h e m i s m o re ch a l l en gi n g. D oing what yo u p l an to do ta kes fo l l ow th rough and co m m i t m e nt. Tru th i s, mo st peop le d on’t a c t u al l y ach i eve th e reso l u ti o n s and goals t h e y s e t. Why ? Wel l, so meti mes p eop le ge t i m p at ient. Have yo u ever wanted to qu i t s o m e t hi n g l i ke i ce sk ati n g b ec ause yo u k e p t f a l l i n g dow n ? Wh en result s do n’t co m e qu i ck l y, fo rgetti n g ab out a re s o l u t io n a n d deci di n g to qu it is easy. How can you create a plan to reach your goals?
The answer is probably one you don’t expect: give yourself permission to fail. What does this mean? By allowing yourself to fail—or to fall short of achieving your resolution perfectly— you give yourself an opportunity to improve over time. There is a saying that goes “perfection is the enemy of progress.” It is an important reminder that no one starts out doing anything perfectly. And waiting to begin until you are a perfect cook, hip hop dancer, cartoonist or ice skater means that you’ll never start. So, remember, when it comes to New Year’s resolutions, it is okay to improve as you go. Resolve to be imperfect, and there is nothing in the world that you cannot do, be or have. Happy New Year,
Jill Colella, Ed itor
Hey Jill! He y Ji l l ! I l i ke t o g o t o res t au ran t s w i th my mom an d s t e p dad. We w o n d e re d what was t h e f i r s t res t au rant i n t h e U n i t e d St at es ? Ke l l i e, Age 8
D e a r K e l l i e, U n l i k e to d ay, w h e n A m e r i c a w a s f i r s t fo u n d e d a n d i n i t s e a r l y ye a r s, m o s t p e o p l e a te a t h o m e a n d s o n o a c t u a l re s t a u ra n t s e x i s te d. Pl a ce s c a l l e d t ave r n s a n d i n n s d i d e x i s t , t h o u g h , a n d t h e y p rov i d e d m e a l s fo r p e o p l e w h o we re t rave l i n g a n d we re aw ay f ro m t h e i r h o m e s. Th e f i r s t re s t a u ra n t i n A m e r i c a w a s o p e n e d by a m a n w h o m ove d to B o s to n , M a s s a c h u s e t t s f ro m Fra n ce. I t w a s c a l l e d J u l l i e n’s R e s t a ra to r. O t h e r m a j o r c i t i e s l i k e N e w Yo r k h a d “ f a s t fo o d ” t y p e e a te r i e s w h e re d i n e r s co u l d g e t a q u i c k b i te, b u t l i k e J u l l i e n’s R e s t a ra to r, n o n e o f t h o s e re s t a u ra n t s s t i l l e x i s t to d ay. Th e re s t a u ra n t t h a t i s t h e l o n g e s t r u n n i n g i n A m e r i c a i s t h e U n i o n O ys te r H o u s e. I t o p e n e d i n 1 8 2 6 , a n d yo u c a n s t i l l g o to B o s to n a n d e a t s e a fo o d t h e re to d ay.
Have a question, want to express yourself or share a food adventure? Drop Jill a line at hello@ingredientmag.com.
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IN SEASON
A round-up of foods, trends and ideas to enjoy now. Why eat in season? It’s good for you and good for the planet. Choosing foods that are grown as close as possible to where you live allows you to eat fresh food and minimize the energy required to ship fruits and vegetables long distances.
Grapefr uits
Avo cado
Peak season for U.S.grown grapefruits is Januar y. Coming mostly from Flor ida and Texas, grapefruits are sweet or tar t, depending on var iet y. Tr y cutting into sec tions and spr ink ling with a bit of sugar.
I n Februar y, California avocadoes begin to r ipen on the trees, coming into season. A thin slice is delicious on a bagel with cream cheese or tucked into a tur key wrap sandwich.
Kid Chef Eliana’s Kitchen Tips
New Year’s Food Traditions Eat your way to prosperous New Year. Beans are a symbol of good luck all around the world, since they look like coins and get larger when cooked, like a prediction that your wealth will grow.
Hey Young Chefs! Kitchen Tip #1: Soups, stews, gumbos and bisques are wonderful to eat in the the colder months and can make quick mid-week dinners. Whenever you are mak ing vegetable, chicken, beef or seafood stock , make ex tra batches. Freeze it in zip bags af ter it cools. Label it with the date. You can always have delicious home made stock ready when you need it! Kitchen Tip #2: Place an apple in the bag with potatoes and they won’t bud. Then, you won’t have to worry about removing the eyes. Bon Appetit, Kid Chef Eliana
Eliana’s radio show airs on Mondays at 7 pm ET (4 pm PT, 6 pm CT). Listen to past episodes, too. For more information, visit www.kidchefeliana.com.
Happy Val e nt i n e' s Day, Swe e t he ar t ! Sweet h ear ts Candies, m ade by N ecco, are pastel s u g ar hear ts w ith s ay ing s o n t h em. Did yo u k now that N ecco m ak es 8, 000, 0 00 , 0 00 (that' s 8 bil l io n! ) Sweeth ear t s e ac h year, and that they m ak e the can dies al l year l o ng j u s t to m eet dem and?
Some foods that look like money are popular on New Year’s, such as mustard greens, collard, kale and cabbage.
Crispy Kale Chips M akes 4-6 ser vings
Avoi d Col d s an d F l u s I n the U. S . , Febr u ar y is w hen the m o s t peo pl e beco m e s ic k w ith co l ds o r f l u s. Avo id beco m ing s ic k thro u g h preventio n: Was h yo u r hands o f ten! Cover yo u r m o u th and no s e w ith a tissue when yo u s neeze, and then throw t h e t is s u e away and was h yo u r hands ! D o n' t to u c h yo u r eyes, no s e and m o u th! Avo id to u c hing do o r handl es by u s ing yo ur el bow to pu s h the handl e dow n! D o n’t s hare dr ink s w ith f r iends !
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In Southern parts of the United States, Hoppin’ John, a dish made with black-eyed peas and rice, is eaten to bring good luck.
What you need: 1 large bunch k ale 1 tables poon olive oil 1 teaspoon salt How you do it: Preheat oven to 350 degrees F (175 de grees C ). Wash k ale by submerging it into a sink or bowl full of water. Dr y completely. Carefully use scissors to snip off leaves. Place leaves in a large plastic bag or container with a tight lid. Add olive oil, close tightly and shake to coat. Arrange leaves on a bak ing sheet covered with parchment. Sprink le with salt. Bake for about 10 minutes.
LEARN: PEOPLE & PLACES
Great Gastronomes: Meet Chief Food Genius Amber Stott O f ten orga nizations are bor n when smar t, car ing people spot a problem in societ y and wor k hard to solve it. That ’s how Amber Stott, found er and Chief Food G enius, created the Food Literac y Center, an organization that teaches elementar y school students about cook ing and nutr ition. The Food Literac y Center wor ks hard to fulfill its mission: to inspire k ids to eat their vegetables. Amber is a food wr iter, recipe develope r and blogge r whose passion for food begins with growing it. I n 2013, she was named a “Food R evolution Hero” by the Jamie Oliver Food Foundation. B y creating the Food Literac y Center, Amber has influenced many k ids to give fruits and vegetables a tr y. M eet this inspir ing Great G astronome.
Wha t do es fo o d literac y mea n to you?
Wha t is the first dish you rememb er co ok ing as a child?
Wha t is your favorite fo o d to co ok , a nd why?
I was cook ing as far back as I can remember at the k nees of my grandma. The first recipe I made on my own was an apple cake from a cook book made for k ids. I t was my ver y first cook book , and I was so proud k nowing that ever ything inside was meant just for me. I t gave me confidence to cook without he lp from an adult. The ver y nex t recipe I made was creme puffs! To this day it ’s a recipe I love. I t sounds so ver y fanc y, but in fac t is fair ly simple to make.
I am lucky, because I got to define the term “food literacy ” in a resolution passed by the state of California. They passed this resolution declaring the month of September as “Food Literacy Awareness Month” in the state. In that document we defined food literacy as understanding the impact of your food choices on your health, the community and our environment. When I talk to students, we talk about being “smar t ” about our food and our food choices. Do we know how to cook food? Do we know how food grows? The more we know about food, the smar ter we are. That ’s food literacy. Why is fo o d literac y imp or ta nt for k ids? When we understand food, we star t to care more about it. We care more about where it comes from, how it is grown, and how it affects our health. Kids are smar t enough to understand the tricks that food companies can play on us, like putting the word “froot ” in a food that has no real fruit. If kids grow up knowing how food works, they will be our strongest advocates to seek the healthiest, smar test choices for ever yone.
M y favor ite foods change with the season. I n sum mer I love black ber r ies and tomatoes. I n winter I love oranges and squash. I like foods like bur r itos that hold lots of beans and whatever veggies are in season. I love to make salsas to pour over them! I n fall I make roasted pepper salsa. I n spr ing I make a cac tus cor n salsa. I t ’s always changing. Foods taste best when you’ve just picked them. To learn more ab out or supp or t the Fo o d Literac y Center, visit fo o dliterac ycenter.org.
Fun Food Field Trips: Tea Time in Charleston Thinking about where tea comes Tea from conjures grows on up images of bushes. far away places like China, India, Turkey and Japan. One very special place exists in the United States, though, where tea plants are grown, harvested and made into tea products, the Charleston Tea Plantation. This tea farm is located on Wadmalaw Island in South Carolina where the rainfall, heat and humidity create unique conditions where tea can grow and visitors can come to learn about it. Visitors to the tea plantation can see the fields where the tea is grown by taking a thirty minute trolley tour around
the proper ty, which is over 125 acres and is home to several thousand tea bushes. Visitors will learn about growing and har vesting tea and may see the farm workers in action during the tour. Visitors will also learn the interesting histor y of the plantation itself, and how some plants were brought to South Carolina from China around a hundred and fifty years ago. Learning how raw tea leaves become brewable black tea is a highlight of the factory tour, which gives visitors a glimpse into the actual factory through a glass gallery overlook. Video displays tell the story of the plantation’s actual process in making American Classic Teas, from plant to teapot, as well as the differences in producing black, green and Oolong teas. Other activities for visitors include tasting the all-you-can-drink iced American Classic tea, browsing in the gift shop, and strolling the grounds and drinking in the beauty of the tea fields. To learn more, visit www.charlestonteaplantation.com.
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ALL ABOUT: MANGOS Ripe mangos are orange and red.
Magnificent Mango Have you ever tasted the tropical and juicy mango?
Mangos grow on trees. The trees have beautiful leaves and flowers.
Winter is the most perfect time to get your hands on a mango. When it is chilly outside, a taste of mango can transport your taste buds to a tropical place. The skin of a mango with its shades of yellow, orange and red calls to mind a tropical sunset, and the bright orange flesh is like a glimpse of the sun itself.
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The mango ffirst grew in South and Southeast Asia, in places like Burma and India.
Fruit and leaves of the mango tree are used for decoration at festive events.
India grows most of the world’s mangos. Mango is the national fruit of India.
Mango can be used to make sweet foods or savory foods like sorbet or curry.
Mango is a stone fruit. This means it has a large pit in the center rather than many small seeds. A more scientific term for this type of fruit is a drupe. Mangos are an ingredient in chutney, jelly and jam.
The plural of mango is mangoes or mangos. Both are right!
Mango makes yummy smoothies and drinks.
Weird fact: Mango skin can cause a rash-like response in some people, almost as if they touched poison ivy.
Mangos grow on trees. Unripe mangos are green and very hard. When mangos ripen, the fleshy fruit becomes soft and juicy and perfect to eat.
How to Cut a Mango: The flesh of the mango fruit is quite slippery. Combined with the large pit at its center, it can be tricky and even a little dangerous to cut. An adult should always help cut mangos. This chore is easier using the Porcupine Method. First cut around the pit long-ways to separate the halves. Remove the pit, digging out with a spoon if needed. Make diagonal slices through the mango flesh. Then make diagonal slices the opposite way. Finally, run the knife horizontally between the flesh and the skin to cut away the fruit chunks. Why do you think this is called the Porcupine Method?
Mango Lassi This refreshing yogurt drink is popular in India. Makes 2 servings What you need: 2 mangos, cut in chunks 2 cups plain or vanilla yogurt 3 tablespoons white sugar (optional) Âź teaspoon cardamom 1 cup ice mint sprigs for garnish How you do it: Ask an adult to help you use a blender. Add mangos, yogurt, sugar, cardamom and ice to blender. Place lid on blender. Blend until smooth. Pour into glasses and drink right away. 7
LEARN: TECHNIQUE
Let’s Make Pasta Master this cooking basic and never wonder what to make for a special dinner again.
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Simple ingredients become something special.
What you need: flour
e gg s
salt
o l ive oil
How you do it: Makes about 1 pound of fresh pasta
Ingredients
2 cups flour 3 eggs, beaten ½ teaspoon salt 1 tablespoon olive oil
Make noodles
This pasta dough recipe can be made into any type of pasta. To make thin strands like spaghetti or fettucine, use a pasta machine to crank out super thin sheets. Don’t have one? Use a rolling pin instead.
Pasta is easier to make than it looks. On a large, clean working surface like a clean countertop or large cutting board (or you can do it in a large bowl to avoid messes), carefully create a mound with the flour. Make a well, so the flour mound looks like a volcano. Add eggs, salt and olive oil to the well. Using a spoon, gently pull flour into the eggs bit by bit to form dough. Once all flour has been added, press the dough into a ball. Begin to knead the dough. This important step activates the gluten in the flour to make tender noodles that will not crumble. Kneading is done with the palm of the hand. Press down on the ball of dough with the palm of the hand, pushing away from you. Fold dough over, turn and press again. Knead until the dough becomes smooth and not sticky. Wrap dough in plastic wrap and set it aside for 15 minutes in a cool place. This allows the gluten strands in the dough to “rest” so the pasta does not become tough. Then roll out and shape your pasta dough.
Learn to make homemade ravioli.
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LEARN: TECHNIQUE
Ravioli
Past a p il l ows f il l e d w i t h d e l i ci o u s n e s s a r e ea s y t o mak e. Prepare ravioli filling and place in the refrigerator. Cut dough into 4 equally sized pieces. Sprinkle a little flour on the flat surface where you will roll out your dough.
Use a cookie cutter.
Roll dough into the shape of a rectangle, as thin as you can get it without it tearing. Use a knife or pizza wheel to cut evenly sized ravioli pieces about 2 inches by 2 inches. Or, use a cookie cutter to cut out a shape. Round cutters work well.
Don’t overstuff.
Place a small scoop (up to a tablespoon, depending on the size of your ravioli) of filling on a piece of pasta dough. Use a pastry brush or your finger to wet the edge of the pasta with water slightly. Place another piece of dough over the ravioli filling. Gently press the pieces of dough together to create a pocket around the filling. Cook the ravioli in salted boiling water for 3 to 4 minutes. Fresh pasta cooks quickly.
F lour your surface.
Two Cheese Ravioli Filling What you need: ½ cup ricotta cheese ½ cup Parmesan cheese, grated 1 egg, gently beaten ¼ teaspoon dried parsley flakes
Gently press dough. 10
Get creative with your fillings.
How you do it: Mix thoroughly in a small bowl with a spoon or spatula. Use a tablespoon of fresh parsley if you prefer.
Dinner
Ad d a s a l a d, s ome br ea d a n d d es s er t f o r a f i n e meal .
Simple Sauce
Caesar Salad
Makes 4-6 servings
Makes 4 servings
1 tablespoon olive oil ½ small yellow onion, minced 2 cloves garlic, finely minced 1 (15 ounce) can tomatoes, diced with juice (or use plum tomatoes, chopped with seeds removed) 1 cup cream 2 tablespoons fresh basil, cut into strips Optional: Shredded Parmesan cheese to sprinkle over pasta when serving In a skillet, heat oil over mediumlow heat and cook onion and garlic until it is soft and translucent. Add whole can of tomatoes including juice. Let cook for about 5-7 minutes, or until tomatoes are soft. Turn down the heat to low. Add cream and basil and allow sauce to simmer gently for 15 minutes, uncovered. Arrange cooked ravioli on a platter and cover with sauce, and then sprinkle with Parmesan cheese.
What you need: ¼ cup mayonnaise ¼ cup milk 3 tablespoons Parmesan cheese, finely grated 1 tablespoon lemon juice 1 teaspoon mustard 1 teaspoon Worcestershire sauce ½ teaspoon garlic salt ¼ cup croutons 4-6 cups of Romaine lettuce, cut into pieces fresh pepper to taste How you do it: Whisk dressing ingredients together and toss with croutons and Romaine. Plate salads and top with fresh pepper, if you wish.
Bread
Crusty breads like focaccia, ciabatta and peasant bread are tasty with pasta.
S ome re cip es for C aes ar s a l ad includ e anchov ies or raw eg g , t wo ing re d ients many p e ople d on' t li ke. What ab out you ?
Make perfect pasta Add pasta when water is at a rolling boil. Bubbles will rise from the bottom of the pot to the surface and will get more and more rapid.
Be extremely careful when draining pasta. Steam can burn and potholders can get wet and burn your skin. Always pour pasta away from your face and body.
Most pasta should be cooked to a stage called al dente (al den-tay). In Italian this means “to the tooth.” Pasta cooked al dente is cooked, but should feel a tiny bit firm when bitten.
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LEARN: FOOD & CULTURE
Grilled Cheese Around the World A warm cheese sandwich that is not fried is sometimes called a toasted cheese sandwich. A grilled cheese sandwich that includes ham called the barros jarpa is popular in Chile. In the United States, grilled cheese sandwiches became popular in diners during the 1920s.
Bauru is a Brazilian sandwich with melted cheese, roast beef, tomato and pickles.
Mexican Vegetable Quesadilla Makes 4 servings What you need: 2 (12 inch) flour tortillas ½ cup shredded cheese ½ cup whole kernel corn ½ cup diced red bell pepper ½ cup black beans, drained 1 chopped green onion
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How you do it: Place ingredients on half of each of the tortillas and fold over to form a pocket. Carefully place in a non-stick skillet or on a lightly oiled griddle. When cheese is melted, flip and cook until tortilla is golden brown. Cut into wedges and serve.
This Mexican version of a grilled cheese sandwich means “cheesy little thing” in Spanish. Quesadillas are cheese stuffed corn or four tortillas that are griddled until melted and golden.
Italian Caprese Panino Makes 1 serving What you need: Ciabatta roll or 4 inch by 6 inch piece of foccacia, split into top and bottom 3 ounces mozzarella cheese 4-5 slices of fresh, ripe tomato 3 fresh basil leaves torn into tiny pieces one tablespoon olive oil The panino is an Italian sandwich that is pressed and grilled. Many panino sandwiches are called panini. Caprese is a simple salad popular in Italy’s Capri region that features mozzarella cheese, tomatoes and basil.
How you do it: Using a pastry brush, brush olive oil onto both sides of both pieces of bread. Arrange cheese, tomato, and basil on one piece of bread. Place second piece of bread on top and press down. Carefully place sandwich in a non-stick skillet or on a lightly oiled griddle. Place panini press on top of sandwich. If you don’t have a press, use a brick covered with aluminum foil. When cheese begins to melt, flip sandwich and cook for a few minutes or until golden brown. Slice in half and serve.
Welsh rarebit is an English open-faced sandwich: Cheddar cheese sauce is poured on toasted bread.
Toast Hawaii is an openfaced sandwich once popular in Germany. White-bread toast is topped with cheese, ham and a maraschino cherry and heated until the cheese melts.
Artifacts show that Ancient Romans enjoyed grilled cheese.
French Croque Monsieur Makes 1 serving What you need: 2 slices of white bread 1 slice of ham 1 slice of gruyere cheese Dijon mustard Mayonnaise 1 tablespoon butter This French version of a grilled cheese includes French ham and gruyere cheese. Croque means to bite or crunch and monsieur means mister in French.
How you do it: Spread slices with mustard and mayonnaise and top with ham and cheese. Melt butter in non-stick skillet over medium heat. Place sandwich in skillet and fry both sides until golden brown and toasted and cheese is melted. Serve with warm bĂŠchamel sauce for dipping.
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ACTIVITY: MEAL PLANNING
NEW YEAR CREATIVE CULINARY CHALLENGE The New Year is finally here, and there is no better reason to shake things up in the kitchen. Try a month-long challenge to do something a little bit different by getting creative. Our list of creativity prompts will get your brain pumping with ideas for creative interpretation of your favorite foods. How creative do you want to get? You choose. Pick one day to participate or do them all. Do them on each day. Do them in a different order if you want. Pick a theme at random. Are you ready to get challenged?
DAILY INSPIRATION TO COOK, TASTE AND TRY!
1. BREAKFAST FOR DINNER
2. DINNER FOR BREAKFAST
How about pancakes?
Maybe stir-fry with scrambled eggs?
3. EVERYTHING BEGINS WITH B
4. ON THE FARM What farm fresh meal can you make?
Beef, borscht, bran or bacon?
5. STATES OF BEING Physical states? 50 states?
6. HOMETOWN FAVORITE
What’s your town’s specialty?
7. SHORT ORDER COOK
8. RESTAURANT REDO
9. 3 INGREDIENTS
10. CREATIVE CONDIMENTS
Create a copycat of your favorite dish.
Do you have a diner favorite? Keep it simple and easy. 14
Syrup? Sriracha? Salsa? Special sauce?
S
11. PUT AN EGG ON IT
12. IN A BOWL
14. VEG OUT
15. NO UTENSILS 16. TASTE OF We’re thinking Ethiopian SUMMER
...ooh, a hamburger?
Put the spotlight on vegetables.
17. GLOBE TROTTING
Layers of your favorite protein and sides?
13. NO-BREAD SANDWICH Get creative.
food or maybe Mexican?
Get grilling?
18. APP IT
19. FAMILY STYLE
Where do your tastebuds travel?
Make your favorite meal into bite-sized appetizers.
20. 5 SENSES
21. PICK A SPICE
Engage taste, touch, sight, sound and smell.
We like cumin. What’s waiting in your spice rack?
23. ONE NEW THING
24. CABINET IMPROV
25. MYSTERY INGREDIENT
Make it up as you go along.
Let your little bro choose!
27. NOODLE IT
28. BACK COVER
What is new to you?
26. FOOD TV Recreate a dish asseen-on-television.
29. INSPIRED BY AN OBJECT Catcher’s mitt? Snow globe? DVD?
Transform your fave food with noodles.
30. ONE COLOR
A whole meal in shades of orange, perhaps?
Big bowls for passing!
22. O PTICAL ILLUSION A trick or treat?
What’s special today?
31. WORK OF FICTION Get inspired by a favorite book.
Proud of your ingenuity? Show it off and inspire others. Parents can take pics and share on Instagram and Facebook using the hashtag #foodfunchallenge. 15
LEARN: FOOD HISTORY Famous scientist George Washington Carver once said, “Education is the key to unlock the golden door of freedom.” This means that learning is a way to make the world a better place for everyone. George was a great African American and innovator whose boyhood curiosity fueled his love of plants and his desire to improve methods of farming and the lives of poor farmers. In 1864, George Washington Carver was born in Diamond, Missouri. During this time, slavery was legal. Slavery happened when some people, specifically Africans or African Americans, were owned by other people and made to work for them without a choice. George’s parents were slaves, so he was a slave, too. Just a week after George was born, he, his mother and sister were kidnapped by people who wanted to sell them and get money. When their owner, Moses Carver, tried to find his stolen slaves, only George was found. The kidnappers abandoned him because he had whooping cough and was sick and contagious. Since his mother was missing and his father had died, George was raised by Moses Carver and his wife Susan. Because of his illness as a baby, George was a sickly boy, so he could not do hard farm work. Instead, he liked taking care of plants and helped his neighbors turn sick plants into strong ones. George
also showed his love for the outdoors through his skill as an artist, painting beautiful landscapes and flowers. George was encouraged by the Carvers to pursue an education. He soaked up knowledge and was an eager learner, but since he was African American, he was not allowed to attend school near where he lived. Although by this time slavery was over, African Americans were not always treated fairly. George went in search of a school that would enroll African Americans and eventually moved to Iowa, where he planned to study art. George was passionate about painting, and he also wanted to help make conditions for African Americans better. He realized that he could help many more people if he learned about horticulture and agriculture, so that is what he did instead. Eventually George became a teacher and researcher who carried out many experiments related to planting and farming. His great discovery was in finding new ways to keep soil rich with nutrients so crops could grow better. He learned that crop rotation, or planting different crops each year, specifically peanut and cotton crops, would make the soil healthier and boost the amount of crops grown. Cotton was an important crop to raise in the South, but it made the soil weak. George had found a way to help the many farmers who were newly freed from slavery grow crops successfully in unfertile soil. Once cotton farmers started planting peanuts to help the soil become richer,
Peanut Pioneer Dr. George Washington Carver
Can you imagine more than 300 different uses for a peanut?
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History note: Slavery became illegal in the United States in 1865, though prejudice against African Americans continued in some places.
they had lots of peanuts but no real use for them. George wanted to solve this problem of having too many peanuts, too. Through inventing and experimenting, George eventually came up with over three hundred different ways to use peanuts, from using them to make soap to peanut milk to explosives to dyes to cosmetics to ink. Through his innovations, farmers now could sell their peanuts to others who would use them to make these products. The farmers benefitted from George’s curiosity and hard work. George had a long and productive career as a scientist, and he went on to make hundreds of discoveries about agriculture and new products made from plants such as peanuts, sweet potatoes and pecans. George was also a teacher and professor who proved that education for all is the way to make the world a better place.
George Washington Carver Recognition Day, a way to honor the scientist, is celebrated on January 5.
Carver National Monument Visitors can go to the George Washington Carver National Monument in Diamond, Missouri and see where George spent his boyhood. The site is maintained by the National Park Service and features guided tours, the Carver nature trail, a science classroom and activities from life on a farm in the 19th century. Go to www.nps.gov/gwca to learn more.
Horticulture is the study of plant cultivation, including soil preparation. Agriculture is the study of farming.
Hands-on Activity Make your own naturally sweetened peanut butter.
A peanut plant (pictured, below) grows leaves above ground. The peanut “shell” is actually called a legume. The legume contains one to four seeds, or as we know them, peanuts. The legume with its seeds burrows under ground, so legumes must be dug up when harvested.
In a blender or food processor, combine one cup of roasted peanuts, a teaspoon of canola oil and a teaspoon of honey. Store in the refrigerator for up to a week. Yummy on toast or apple slices.
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FEATURE: HOLIDAYS & FUNDAYS
BIG GAME SNACKS Creating food to share with friends and family is part of the fun of watching the Big Game together. Easy to eat foods that you don’t need a fork (or even plate) to eat are called finger foods.
MVP The most popular food eaten on Super Bowl Sunday is dip (#2 and #3 are chicken wings and pizza). What is your favorite kind of dip?
Instead of ordering pizza and wings or eating the same boring grocery aisle snacks, try making your own recipes that will score big with football fans. These recipes for three different bowls of dip are pretty super.
Fruit Dip
WINNING PLAY
Makes 6-8 servings
This dip goes great with fruit kebabs. To make, put chunks of melon, banana, pineapple and berries on a bamboo skewer.
What you need: 1 cup plain Greek yogurt 1 teaspoon honey ¼ teaspoon cinnamon
How you do it: Combine ingredients in a small bowl and mix thoroughly using a sturdy spoon or spatula. Taste, and add more honey, if you wish. Cover and store in the refrigerator. Serve cold.
personal foul 18 14
Don’t be a double dipper. That’s when you dip food you bit already back into a bowl of dip. Gross! Avoid double dipping by putting dip on a plate rather than dipping food directly into a whole bowl.
Hummus
Pizza Dip
Makes 6-8 servings
Makes 6-8 servings
What you need: 1 (15 ounce) can chickpeas, drained ¼ cup tahini 3 tablespoons lemon juice 1 clove garlic, crushed ½ teaspoon cumin 2 teaspoons olive oil
What you need: 1 (15 ounce) can diced tomatoes, drained 2 tablespoons water ½ teaspoon sugar ¼ teaspoon dried oregano ¼ teaspoon dried basil ¼ teaspoon dried thyme ¼ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon black pepper
How you do it: Place all ingredients except olive oil in blender or food processor and blend or process until smooth. If hummus is thicker than you like, add olive oil and blend or process again until smooth. Cover and store in the refrigerator. Hummus can be served cold, room temperature or warm.
EXTRA POINT If you don’t like tahini, you can leave it out. Fresh pita, pita chips, carrots, celery and pepper spears are yummy with hummus.
How you do it: Combine all ingredients in a small saucepan over medium heat. Cook until sauce just starts to boil, then reduce heat to low. Cover with lid and allow sauce to simmer for 10-15 minutes.
PLAYBOOK IDEA Try serving this dip with bread sticks, crackers, garlic toast or small chunks of mozzarella cheese. If you like olives or pepperoni, you can chop some up and add it.
HUDDLE UP & BREAK Having friends over to watch the game? Instead of being a couch potato, get up and get moving: Play your own football game. Make up cheers and dances. Have a football throwing contest. Have a dance party during the half-time show. Get up and get moving.
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The BIG GAME 49 BY THE NUMBERS Numbers can provide a frame for understanding the popularity of something. Football’s most-watched game creates many opportunities for setting records, both on the field and off. What do you think about these numbers?
2
The Super Bowl makes Americans hungry, really hungry. After Thanksgiving, it is the day when Americans consume the most food.
In 2015, the Super Bowl will be played for the forty-ninth time.
6
Way back in 1967 when the Green Bay Packers won the first Super Bowl, tickets cost be tween $6 and $12. Now tickets cost between $1,200 and $12,000.
1,250,000,000
According to the National Chicken Council, Americans will eat 1.25 billion chicken wings on Super Bowl Sunday. 48 million Americans order in food, mostly pizza.
Understanding Numbers 1 thousand is 1,000 1 million is 1,000,000 1 billion is 1,000,000,000 1 trillion is 1,000,000,000,000 1 quadrillion is 1,000,000,000,000,000 1 quintillion is 1,000,000,000,000,000,000 20
Americans eat 104.2 million pounds of guacamole during the game.
LEARN: FEED YOUR BODY
Berry Good for You
W hat do b er ries ha ve in co m mo n w i t h a s p e ci a l Va l e n t i n e ? Th e y i mp rove yo u r smile, ma ke yo u r hea r t s t ro n g, ma ke yo u f e e l g o o d a n d, o f co ur s e, a re ver y swe e t! Let ' s exp lo re how b er r i e s ca n h a ve h e a l t h b e n e f i t s to f e e d o ur b o di es.
Berry Nice Smiles Al l b e r r i e s a re r i ch i n v i ta mi n s, and b l ack b e r r i es a re especi a l l y r i ch in vi t am i n C. I mmu n i t y, o r stay i ng h e al t hy i n gen era l, i s o n e way vit am i n C wo r ks i n th e h u ma n b od y. M o re s p e ci f i ca l l y, v i ta mi n C h e lp s k e e p g u ms h ea l thy, pi n k a n d tight to t h e te e th . B er r i es a l so co nt ain c al ci u m , ma gn esi u m ( pro n o u nced m ag - k n e e -SEE- u m) a n d ph o sp ho ru s ( p ro n o u n ced fo s- F OR - u s) , whic h wo r k to geth er to ma ke bo n es and te e t h h e a l thy a n d stro n g.
Berry Strong Hearts R ich in anti oxi da nts ( pro n o u nced ant- E YE - ox y- da n ce) , ber r i es h ave a l o t o f a s p eci a l a nti oxi da nt ca lled p o l y p h e no l ( pro n o u n ced pow l-Efe e - n o l ) . I n exper i ments, do c tor s h ave fo u n d th at po l y ph en o l can l owe r h i gh bl o o d pressu re a n d high c h o l e s te ro l, t wo co ntr i bu ti n g fac to rs fo r hea r t di sea se.
Feel Berry Good
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Dark purple berries have a substance in them called anthocyanins (pronounced an-throw-sy-an-ons)that make them dark colored, and it has a special job of protecting cells in the tissue of the entire human body. Raspberries have been shown to protect your eyes as you age, so you can continue to see well as you grow up. Also, raspberries, like most berries, are a good source of fiber, which is a substance in food that makes you feel full and cleans out your digestive system.
Breakfast Parfait M ak es 1 s er v ing
What yo u need: 2 tabl es po o ns grano l a o r c r u n c hy ce re a l 4 o u nces o f yo u r f avo r ite yo g u r t ½ c u p ber r ies (f res h o r f rozen) How yo u do it: Layer the ingredients in a small jar or cup. Use any type of berry you like, such as strawberries or blueberries. If you like your granola soft, make your par fait the night before and store in the refrigerator overnight. The granola will absorb liquid and soften.
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DO: CUISINE QUIZ & GADGET GUESS
Cuisine Quiz Popcorn January 19 is National Popcorn Day. Interestingly, National Popcorn Month is in October. Go figure! How much do you know about popcorn?
1.
Popcorn is a: a) vegetable b) fruit c) whole grain
2.
Popcorn can pop as high as: a) twelve feet b) three feet c) six inches
3.
Each year, an average American family of four eats how many quarts of popcorn? a) 200 quarts b) 500 quarts c) 1000 quarts
4.
Cracker Jack popcorn was first sold in: a) 1793 b) 1893 c) 1993
5.
Kernels that don’t pop are called: a) corn duds b) zippers c) old maids
What Is It? D i rec ti o n s: St ud y t his ob jec t c losely and gu ess w h at job it has in t he k itc hen. Ask yo u rsel f l o ts of q uest ions to d iscover an a n swer : What mater ial is it mad e from ? D o es i t h ave moving p ar t s? Is it large or sma l l ? I s i t m anual or elec t r ic ? D oes it l o o k mo der n or ant iq ue? Lo o k i n th e nex t issue for t he answer.
Extreme Close Up Directions: Study this object closely and see if you can figure out what it is. This photograph is an extreme close up view of something you might find in the kitchen. Use your imagination to zoom out and cre ate a mental picture of the actual object. Look in the next issue for the answer. 22
The gadget in the November/December 2014 issue is called a juicer. This particular juicer is metal, but they can also be plastic. The ridges that form a point are a little bit sharp and are designed to puncture the fleshy part of citrus fruits like oranges and lemons. To use a juicer, cut a citrus fruit in half and press it down over the point and turn the fruit to release juice. The object in the November/December 2014 issue is fish scales. Scales are usually removed before cooking fish. A fishmonger can do it for you, or you can learn to do it yourself. Tools that work like little metal combs are made for scaling fish. Or, to remove a few scales that a fishmonger may have missed, put the fish in a clean sink and run your fingers or a paring knife over the flesh and flake off any scales you find. Rinse with water. Kitc he n R iddle s: c hili pe p p er, eg g Quiz A nswe rs: 1.c 2.b 3 .a 4 .b 5 .c
Gadget Guess
DO: PUZZLES & JOKES
Word Find Varieties of Bread A E H C O I R B P D R Z M B O L I L L O
L M D L P X S A N R F I W X N J S R C G
A N A C I E O H I R M L X B A O E X D I
S B A D T P Y Y Y C G M K Z U X B I A D
E Y M A A A T B I V C B O H V H C M H W
D E D A N N R R U F P A O M X G O W C U
N O W Q P E A G Q D L I C F R S Q M A K
A M R Y A C K H P Y F T F O M E C U G I
P E A D R M J I W R G O Q Z F K W Y O M
T H U N Y I Z F I M K R R B B N X D P P
O I I U T O F A Y D E H C G Q I V Z Y F
R W E P P O P T D A A L G Z S G D O A G
T K M F D A U A A L Y A O V T U N H V S
I O J F N U E B L J J O S N D N B P B B
L E Z D G R D A O O D W D N P A E G F H
L P O N B U H L R I R U P Z C A Q U K U
A R G N Q C B P L M H D A P P K N L K Y
O O R R O K G X D U A U V X T X H V J B
F O L A V A S H F K B N F S Q T V U L O
C E S S A G U O F S O U R D O U G H K M
Directions: Find and circle the foods from the list in the puzzle. anadama - cornmeal and molasses bread bolillo - oval shaped Mexican roll brioche - rich eggy French bread challah - braided Jewish bread cornbread - cornmeal quick bread focaccia - Italian flat bread fougasse - French flat bread frybread - Navajo dough fried in oil lavash - cracker thin Middle Eastern bread mantou - Chinese steamed or fried bread melonpan - Japanese bun with cookie crust naan - leavened Indian bread pandesal - Filipino breakfast bread pandoro - sweet Italian yeast bread pita - Middle Eastern pocket bread pogacha - round Bulgarian bread proja - Serbian cornbread puri - deep fried Indian breakfast bread rghifa - Moroccan layer bread roti - South Asian whole wheat bread sourdough - bread made with starter tortilla - Spanish wheat flat bread zopf - buttery braided Swiss bread
A Bit of Wit Silly Food Jokes Everybody loves a good bad food joke. Corny? Cheesy? That makes us love them more!
Why d id t h e fisherm an t h row th e p eanut b ut t e r int o t he o c e an ?
S o i t co uld be w i th the jel l y f i sh.
Kn o c k , k n o c k ! Who’s t here?
Pa s t a ! Past a who?
Pasta lasagna! We are so hungry! Re ade r sub mit ted j oke!
What d id t h e nut say w h e n it sne e z e d ? H a lle, Age 10
Ca shew. . . excu se me!
Want to share your favorite awesomely bad food joke? Drop us a line at jokes@ingredientmag. com. Your joke could be printed here! Then you’d kinda be famous.
Kitchen Riddles Directions: Read carefully and use your logic and wits to think of the right answer. Correct answers are on page 22 (bottom).
What fo o d s t ays hot n o m at t e r how c old i t i s ?
A box without hinges, key, or lid; wherein, a golden treasure inside is hid. What am I? 23
INGREDIENT the magazine for kids curious about food
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January and February Food Fun Days January January January January January January January January January January January January January January January January January January January January January January January January
2: National Cream Puff Day 3: Chocolate-Filled Cherry Day 4: National Spaghetti Day 5: National Whipped Cream Day 6: Bean Day 6: National Shortbread Day 7: National Tempura Day 8: English Toffee Day 9: National Apricot Day 10: Bittersweet Chocolate Day 11: Milk Day 12: Curried Chicken Day 14: National Hot Pastrami Sandwich Day 15: Strawberry Ice Cream Day 16: International Hot & Spicy Food Day 19: National Popcorn Day 20: National Granola Bar Day 21: New England Clam Chowder Day 24: National Peanut Butter Day 26: National Pistachio Day 27: Chocolate Cake Day 28: National Blueberry Pancake Day 29: National Corn Chip Day 30: National Croissant Day
February February February February February February February February February February February February February February February February February February February February
1: National Baked Alaska Day 3: National Carrot Cake Day 4: Homemade Soup Day 4: National Stuffed Mushroom Day 5: National Chocolate Fondue Day 7: National Fettuccine Alfredo Day 12: National Plum Pudding Day 13: National Tortellini Day 14: National Creme-Filled Chocolates Day 15: National Gumdrop Day 16: National Almond Day 18: Crab-Stuffed Flounder Day 19: National Chocolate Mint Day 20: National Cherry Pie Day 21: National Sticky Bun Day 23: National Banana Bread Day 23: Dog Biscuit Appreciation Day 24: National Tortilla Chip Day 27: National Strawberry Day 28: National Chocolate SoufflĂŠ Day
ISSN 2160-5327