Ingredient Magazine March/April 2015

March/April 2015

for ages 6 and up

INGREDIENT the magazine for kids curious about food

COOK NOW, EAT LATER A simple plan for making family meals ahead of time

Spinach, Nettles and Rhubarb Creatively Topped Taters Games, Puzzles & More

PB&J

Dynamic Food Duos

USA $5.50 www.ingredientmag.com

INGREDIENT

the magazine for kids curious about food

TABLE OF CONTENTS

Volume VI, Number 2 March/April 2015 Editor & CEO Jill Colella

3 IN TOUCH: Re ader Mail

Editor Elizabeth Frank

4 IN SEASON: Eat This Now 5 PEOPLE & PLACES: Meet Wyatt

Art Director Jim Thompson

6-7 ALL ABOUT: Spinach

Designer Vil Couels

8-11 TECHNIQUE: Meal Planning

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 LEARN: Baked Potatoes 14-17 FEATURE: Food Pairs 18-20 HISTORY: Women’s History 21 FEED YOUR BODY: Allergies 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.

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@ I n gre d i e n t M a g

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A note for adults This magazine is meant to inspire cur iosit y about food in both children and adults. Ever y family has its own ideas about food and cook ing, including what foods are appropr iate to eat and who is allowed to create in the k itchen. As in most endeavors, children are most successful when parental guidance and suppor t meet their inquisitiveness and enthusiasm. As you use this magazine, please be mindful that cook ing with k ids is most fun and most successful when it has clear rules and division of responsibilit y. Children as young as t wo years old can par ticipate in some hands- on cook ing ac tivities with careful adult direc tion; adults must always create a safe, super vised environme nt when children cook . Also impor tant is convey ing to children what they may and may not do inde pendently when it comes to prepar ing, ser ving or eating food. With clear expec tations in your household, this magazine can become an amazing tool to help children be come eager lear ners about all aspec ts of food.

To purchase or renew subscriptions, go to www.ingredientmag.com.

IN TOUCH

The Dish March and April is a k ind of in-between time in many places, k ind of like standing in the threshold of a door way. During March and April, we are half-into spring and halfout of winter. The chill star ts to lose its hold over the ground as the temperature creeps up. Layers under the dir t that have been frozen for weeks star t to thaw. Here in M innesota, April is usually the tail- end of winter, and snow and ice are not unusual then. Yet, far ther south, trees and plants and flowers are beginning to explode into bloom as early as March. I love that the landscape is a little confused, and flowers can sometimes even be spotted popping up through the snow. Have you ever seen that mixed up scene?

delicate green shoots reach up through the dirt and will eventually break through the ground.

Buds start to appear on trees. Flowers lift their heads toward the sun. The seasonal transition is like you growing taller—it happens bit by tiny bit every single day. When you measure your height once a year, you see the big change of maybe a few inches since last time.

As the snow melts and the days get longer and warmer, a series of tiny, tiny changes occur that seem almost imperceptible. The ground warms and seeds and bulbs that were sleeping all winter begin to germinate.

And even though we can’t see them yet,

Happy (almost) spring,

Spring is a good reminder to observe the world carefully for its tiny changes. This spring, pick one place that you see nearly every day—maybe out the window of your classroom at school, a spot in your backyard or a tree that you pass by when you walk your dog. Watch it everyday.

See what little changes you can notice. What signs of spring do you think you might see?

Jill Colella, Ed itor

Hey Jill!

Hey Jill!

My little sister likes to cook with me and my mom, but she cannot reach the counter.

How can I help her?

Hunter, Age 9

Dear Hunter, I love that your sister cooks with you. You must teach her so much! Your mom could use a table, maybe your kitchen table if you have one, as a work sur face. Some parents allow a younger child to stand on a chair.

This requires a lot of close super vision. If your sibling stands on a chair, make sure an adult can watch her carefully. Never, ever, place a chair in front of a stove. The greatest way that you can teach your sister is by setting a good example. Thanks for being such a great big bro!

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.

Nettles

Rhubarb

Nettles are in season in Tennessee during March. This unusual vegetable is available fresh for only a short time, and it can be challenging to find in a grocery store. Try the farmer’s market to find these spiky plants that taste like a cross between cucumber and spinach.

B y Apr il in Oregon, r hubar b has usually pushed its way up through the war ming spr ing soil.

Green and red, the lovely look ing plant is delicious for mak ing sweet concoc tions like jam and pie.

Kid Chef Eliana’s Kitchen Tips He y Young C hefs!

K i tc he n Tip #1: Spr i n g clean in g a ls o mean s o rga nizin g! U nde r t h e k itch en c abin et can be da r k an d wet.

Pla ce clean ers in plas ti c s torage b in s to c atc h any dr ip s. Place k i tc he n ga d get s an d to o ls i n la be le d pla st ic bin s.

The y are m u c h easier to fi nd and a cce ss.

At-home science provides an environment for freedom, creativity and invention that is not always possible in a school setting. I n your own k itchen, it ’s simple, inexpensive, and fun to whip up a number of amazing science experiments using ever yday ingredients. Science can be as easy as bak ing.

K i tc he n Ti p # 2: I n t h e p a ntr y, ti e re d sh elves are gre at for s torage an d easy a cce s s of c anned go o ds. I n t h e c abi ne ts, n est b owls, p o t s, pa ns, cont ain ers, etc. to c re ate more ro o m fo r storage. Place t h e smaller co nta i ne r s i nside larger co nta i ne r s to n est.

Hands- On Family : Kitchen S cience Lab for Kids offers 52 fun science ac tivities for families to do together. The experiments can be used as individual projec ts, for par ties, or as educational ac tivities for groups. Kitchen S cience Lab for Kids will tempt families to cook up some physics, chemistr y and biology in their own k itchens and back yards.

B o n Appe ti t, K i d C he f Eli a na

Ever wonder why people wear uniforms? Picture a baseball player, a judge or a police man. Can you picture the styles of uniforms that they wear? Imagine a group of students who wear uniforms at school. Why? Uniforms have many purposes. They show that some people belong to a group. Impor tantly, they re mind the people wearing them of the tasks they have to do. Students who wear uniforms remember that their primar y job is to learn. Something simple like a chef ’s coat can transform a young cook into a young chef. Find cool gear for kids at www.happychefuniforms.com.

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.

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Co ol S c i e n c e B o o k Al e r t

Suit U p f o r S u c c e ss

Earth Day is April 22, 2015 Ce l e b rate Ea r t h D ay by t h i n ki n g a b o ut ways to re d uce yo ur fo o d fo o t p r i nt a l l ye a r l o n g.

E at l o c a l. Eat i n g m o re fo o d grow n l o c a l l y re du ces f ue l n e e d e d to trans p o r t fo o d.

B u y in b ul k . C h o o s i n g fo o d w i t h l e s s p a c k a gi n g c reate s l e s s wa s te.

B e s m a r t. M e a l p l a n n i n g c aref u l l y c ut s d ow n o n fo o d wa s te.

Co ns e r ve wate r. Ca p t ure water yo u us e to wa s h f r u it a n d ve g e t a b l e s i n a big bow l. Us e i t to wate r yo u r g a rd e n .

G row i t. G row yo ur ow n fo o d. Yo u c a n’t g e t a ny m o re l o c a l t h a n t h at !

Co ns e r ve e n e rg y. K e e p yo u r re f r i g e rato r d o o r closed. Don’t leave it open while you are using some thing that you plan to return to the refrigerator.

Wal k or r i d e yo ur b i k e to the ma r k e t.

LEARN: PEOPLE & PLACES

Great Gastronomes: Meet Chocolatier Jacques Torres Dreaming big and wor k ing hard are t wo impor tant ways to become excep tional. Jacques Torres, a pastr y chef and chocolatier, has done both. Tor res grew up in France and first fell in love with pastr y mak ing when he began wor k ing in a baker y at age 15.

Tor res continued lear ning about making pastr y and excelled in his for mal education and at pastr y mak ing competitions. Eventually he came to the United States to wor k with fine dining restaurants, including Le Cirque. Tor res hosted a television show called "D esser t Circus" on PBS, which featured him wear ing roller sk ates and mak ing impressive pastr y creations!

I n 2000, Tor res shif ted his interest from pastr y to chocolate, and over the years, he has opened two chocolate fac tories and many chocolate shops, as well as hosted "Chocolate with Jacques Torres" on the Food Network . You might also recognize him from " Top Chef," " Top Chef : Just Desser ts" and " Throwdown with Bobby Flay."

Wha t is the first fo o d tha t you rememb er co ok ing, either as a help er or by yourself?

Dr y caramel from a chemistr y set when I was a k id. I t's sugar! [ Editor ’s note: dr y caramel is the pro cess of mak ing caramel by heating sugar by itself until it turns liquid.]

O f all the different tasks a nd te chniques of co ok ing, wha t is your favorite to do, a nd why?

M y favor ite is mak ing big center pieces out of chocolate and sugar and mer ingue.

What is your favorite fruit or vegetable, and why?

M y favor ite fruit is mangoes, for their tex ture and their flavor.

Wha t imp or ta nt lesson did you lea rn ab out co ok ing tha t you ca n pass on to readers?

Cook from your hear t, with passion.

Why k ids

do you think k now ab out

it is fo o d

imp or ta nt for or co ok ing?

To me, opening the freezer and tak ing out a hot dog and microwaving it is not cook ing. Cook ing is tak ing clean ingredients, freshness, qualit y, real flavor and not manufac tured food. Cook ing is lear ning to use real ingredients.

Learn more at www.mrchocolate.com.

Cool Kids Who Really Cook: Meet Wonderful Wyatt Wyatt C . i s 12 years o ld, loves b ak i ng a nd almo st anyt h in g t h at has to d o w it h co o k in g in t h e k i tc he n. H e i s mo st p ro ud o f h is c h ocolate c ake wit h ch o co late m ou s s e i c i ng. H is f avo r ite fo o d is e g gs, not onl y b ecause t h ey t aste d e li c i ou s, but b ecause t h ey are s o us e fu l i n bak in g an d co o k in g.

Wyatt had a s t ro ke in utero, wh ich m e ans be fore h e was b o r n . He li ve s wi th Cereb ral Palsy, wh ich m e ans that it is dif f icult to use t he r i ght s i de o f h is bo dy an d r i g ht hand. I t can b e a ch allen ge to d o m any o f t h e 2-h an ded ac t i vi ti e s ne e ded in t h e k itch en ,

b u t w ith the hel p o f his f am il y he h as fo u nd m any dif ferent k itc hen to o l s to m ak e the j o b eas ier. Fo r exam pl e, he u s es a “s tay bow l izer ” to ho l d a bow l w hil e he m ixes. He h as a c u tting bo ard w ith po s ts to h o l d fo o d w hil e he c u ts. Wyatt h as a bl o g w here he s hares rec ip es and rev iews s o m e o f his m o s t h el pf u l k itc hen to o l s. C hec k it o u t at w w w. adaptedk itc hen. co m .

Wyatt m ak es f res h m ozzarel l a chees e. He’s pl anning o n do ing a sc ho o l s c ience f air pro j ec t co mp ar ing dif ferent m il k s and their yiel ds. [Ed i tor ’s note : Wyat t , l e t u s k now w hat you f i nd ou t !]

Rock on, Wyatt!

K now co ol k ids w ho re a ll y co ok ? We wa nt to hea r a b out the m . D rop us a line a t hello@I ngre dien tm a g.com .

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ALL ABOUT: SPINACH

Spinach is an edible plant.

SWELL SPINACH The edible part of the spinach plant is its leaves.

Spinach plants grow tiny yellow flowers.

There are different varieties of spinach.

Different varieties have different shapes of leaves.

Some are round and some are triangular.

How many spinach leaves do you think are in a salad?

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Spinach first grew in the Middle East, near what is now Iran.

Spinach was spread by explorers and traders from the Middle East to Asia and parts of Europe like Spain.

Swap it out!

Use spinach in place of lettuce.

It is not really true that kids hate spinach.

More kids probably like it raw instead of cooked. How about you?

H

A famous queen named Catherine de’Medici loved spinach. She was from a place called Florence, Italy. Florentine is a description for foods including spinach in Queen Catherine’s honor.

The photo above is of a Florentine omelet. Chicken Florentine, or chicken stuffed with spinach and usually cheese, is a popular dish in restaurants.

Baby spinach is more tender and has shorter stems.

It is harvested soon after it begins to grow.

Get it? That’s why it is called baby spinach. The stems are easier to chew, so kids sometimes like baby spinach more than regular spinach in salads.

Spinach is a leafy green vegetable like kale and collard greens. Leafy greens are high in nutrients like iron, calcium and Vitamins A, C and K. Spinach can be canned or frozen or sold fresh. It is sometimes sold in bunches or loose leaves.

Spinach can be eaten fresh or cooked by boiling or steaming.

Perfect for spring’s first sweet berries.

SPINACH SALAD Makes about 6 servings

What you need: Salad: 6 cups baby spinach 2 cups strawberries, sliced Dressing: ¼ cup canola oil 3 tablespoons red wine vinegar 2 teaspoons white sugar ¼ teaspoon onion powder ¼ teaspoon salt 2 teaspoons black sesame seeds

How you do it: Combine all the dressing ingredients except the sesame seeds in a jar with a tight fitting lid. Toss spinach leaves and berries in a salad bowl. Shake up dressing and pour over top of spinach and berries. Sprinkle sesame seeds on top.

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LEARN: MEAL PLANNING

Cook Now Eat Later

Create a Family Meal Plan Spend a little time in the kitchen and you won’t have to step back in it for a week. Plan healthful and convenient meals in advance to store in the refrigerator or freezer so you can eat well even when you are crazy busy. Team up as a family to create a cooking club and share the chores and the fun in the kitchen!

Decide to eat deliberately. If you plan, prepare and shop for a week’s worth of meals, you’ll be far less likely to hit the drive through window or call to order pizza.

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Getting Started Most families eat the same foods again and again. Figure out what your family looks for ward to eating and suits your family’s nutritional needs. Create an inventor y of the foods you like and the foods you’d love to have in a week. Families can discuss this at the dinner table. As you think about favorite meals, think about how you can prep them all at once to eliminate having to cook on really busy days.

Putting Your Plan Into Action One of the best ways to feed a busy family is by planning to have leftovers that can be made into another dish. For example, roasted chicken makes a great meal, and any left over chicken could be used many different ways. Turn it into chicken soup or nachos or chicken chili, and no one can complain about being bored of leftovers. It is almost as easy to roast two chickens at once as it is to roast one, so why not cook once and eat twice?

Choose the basis for your meals. Is your family mostly vegetarian? What kind of meat do you prefer? Do you usually eat together, or at separate times? Does food need to be easy to reheat or eaten on the go? Brainstorm what kinds of meals fit your family best.

Create a shopping plan: Write out a grocer y list; organize it by meal.

Check off what is already in your pantr y. Are there some foods in the cupboards or freezer that you could plan to use up?

Create a prepping and cooking plan.

Break down your recipes into steps.

Divide tasks among your group.

Who is best at chopping or cleaning?

Who needs help with some tasks?

Pick a day and get to it!

Make perfect chicken

Simple Roasted Chicken Serves 6 What you need: 1 whole chicken (about 4 pounds) 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper 4 cups potato, cut into 2” chunks 1 cup onion, chopped 2 cups carrot, cut into 2” chunks 1 cup celery, chopped into 1” chunks 1 teaspoon garlic powder 1 cup chicken broth How you do it: Preheat oven to 350 degrees F. Rinse chicken and pat dry. Rub with olive oil, then sprinkle with salt and pepper. Put chicken in a large roasting pan. Place potatoes under the chicken and arrange other vegetables around the chicken. Add chicken broth to roasting pan, making sure to cover the vegetables thoroughly.

Sprinkle vegetables with garlic powder.

Cover the chicken and roasting pan tightly with aluminum foil.

Place chicken in oven and roast at 350 degrees F for 90 minutes, basting occasionally. Then, remove foil and roast for 20 minutes at 450 degrees F to crisp chicken. The chicken is done when its juices are clear and not at all pink.

Winner, winner, chicken dinners!

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LEARN: MEAL PLANNING

Leftovers become a delish new meal.

Cajun Chicken with Beans and Rice Ma kes ab out 2 s er v ing s

Barbecue Chicken Pizza

Mix ½ c up ch opp e d co oke d chi cken w ith ab out 1½ c ups r i ce, 1 c up of tom ato s au ce, 1 c up of c anne d re d or bl ack b e ans, ¼ c up chopp e d g re en b el l p epp ers, 1 te asp o on dri e d oni on f l a kes, 1 te asp o on C ajun s e as oning and a l itt l e chopp e d ci l antro. Ad d ab out a t abl esp o on of water and m i crow ave, covere d, ab out 3 -4 m inutes.

Ma ke s 2-3 s er v i ng s Mix ½ c up of chopp e d c o oke d ch i cken w it h ¼ c up of you r f avor ite b arb ec u e s au c e.

Top a premad e pizza c r u st w it h th e s au c e an d ch i cken . You c an u s e pita, l avosh or f l atbre a d.

Sprink le with chopped green pepp ers, onion and pineapple chunks, and sprink le with chopped fresh cilantro.

Top w ith sh re d d e d che d d ar or m ozzarel l a ch e e s e.

Broi l i n t h e oven for ab out 5 minutes, or unti l che es e is bubbl y.

Pretty easy and delicious.

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Everyone can help No c o m p l a i n i n g a b o u t h e l p i n g w i t h d i n n e r ! Wo u l d y o u rather cook or clean up? Who helps with the different tasks in your family? Do you ever swap chores? Why or why not?

Chicken Tortilla Soup Ma kes 6 s er v ings.

Wh at you ne e d: 2 tabl esp o ons vegetabl e oi l 8 (6 inch ) corn tor ti l l as , chopp e d 3 cl oves garli c , m ince d ½ c up f resh ci l antro, ch opp e d 1 oni on, ch opp e d 1 (2 9 ounce) c an di ce d tomato es 1 tabl esp o ons g round c u min 1 tabl esp o on ch i li p owd er 2 b ay l e aves 6 c up s ch i cken broth 1 te asp o on s a lt ½ te asp o on g round c ayenne p epp er 3 c up s ch i cken bre ast h a l ves, co oke d O pti ona l: Ad d a c an of corn or bl ack b e ans if you w ish . Dr ain f irst !

Sweet and Sour Chicken Makes about 3 ser vings In a skillet over medium heat, combine 2 cups of frozen, tricolor bell pepper strips and 1 cup of cooked chicken, with a ½ cup of sweet and sour sauce.

Cook for about 5 minutes, and then add ¼ cup of pineapple c h u n k s a n d ¼ c u p o f g r a t e d c a rrots. Allow to simmer for 3 minutes. Ser ve over noodles or rice.

Like it spicer? Sprinkle with just a bit of dried red pepper flakes.

How you d o it: In a l arge sto ck p ot h e at oi l. Ad d tor ti l l as, garli c , ci l antro and oni on.

S aute for 2 to 3 m inutes.

Stir in tom ato es and bri ng to a b oi l.

Ad d c um in, ch i li p owd er, b ay l e aves and ch i cken sto ck. Retu r n to a b oi l, re du ce h e at to m e dium and ad d s a lt and c ayenne. Sim m er for 30 minutes rem ove b ay l e aves and st ir in chi cken. He at th oroug h ly and s er ve.

Pre-cooked protein makes dinner a breeze.

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LEARN: TECHNIQUE

TATER TOPPERS While there are some traditional toppers for potatoes like butter and sour cream, just about any ingredients can top a potato. Relatively inexpensive but hearty and filling, potatoes make a great meal. Let’s get creative and make baked potatoes more than a side dish.

The best baked potatoes have crispy skins and light, fluffy insides.

These are made by baking a potato in the oven at a high temperature for a long time. Since a potato is quite firm when it is raw, it takes a while to soften. Baking is cooking using dry heat. The regular oven is the best way to do this, as the microwave oven actually steams the potato by warming up the water inside of it first. A steamed potato has a different, more dense texture than a baked one.

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How to Make a Baked Potato First, scrub potatoes with a vegetable scrubbing brush. That stuff on it is dirt and manure. Ick. With an adult, preheat the oven to 450 degrees Fahrenheit. Prick the potato about 6 times with a fork all over the skin.

Rub each potato’s skin with a tiny bit of olive oil. Have an adult place in the oven using oven mitts or tongs directly on the metal racks. Let the potatoes bake for 60 minutes. An adult should carefully remove potatoes from the oven and then cut an X on each potato. Press the ends of the potato towards each other and fluff potato insides with a fork gently.

the sunrise spud Potato

Fried Egg

Love hash browns or homefries with your breakfast? Make the potato the star and pile on your breakfast favorites.

Cheddar Cheese

the bunny spud Potato

Cucumbers

Cooked Ground Beef

Hot Sauce

Like a bunny nibbles all the vegetables in a garden, stuff a potato with fresh veggies and have your salad in your potato rather than on the side.

Tomatoes

the shepard’s pie-tato Potato

Never wrap a potato in foil. It traps the water inside, boiling and steaming the potato from the inside out.

Peas

Lettuce

Ranch Dressing

Instead of the traditional pie crust, herd your favorite ingredients for this comfort food pie into a nutritious potato.

Carrots

Gravy

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FEATURE: COOKING

Dynamic Duos Like two best friends, socks and shoes, Bert and Ernie, forks and spoons, and even Christmas and presents just seem to go together, some foods also are part of dynamic duos. Like cookies and milk or burgers and fries, some foods seem even better with an old friend. Try these recipes that get creative with classic food friends pairings: peanut butter and jelly, salt and pepper, and peas and carrots.

Peanut Butter & Jelly Quesadilla Yum!

Pair It Add half an apple cut in thin slices sprinkled with cinnamon for a perfect lunch.

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Makes 2 servings What you need: 1 teaspoon butter 1 (10 inch) flour tortilla 2 tablespoons peanut butter 2 tablespoons grape jelly How you do it: Use the back of a spoon to spread peanut butter evenly on tortilla. Carefully fold tortilla in half. With an adult, melt butter in a frying pan over medium-low heat. Place tortilla in the skillet and heat until golden and brown. Use a pizza cutter to cut the quesadilla into wedges. Dip into jelly.

s

Salt & Pepper English Chips

Making & Keeping Friends Want to be a BFF and have a group of besties? The best way to find a best friend is by being a best friend.

Be yourself.

Oh, yeah!

Makes 4 ser vings

Ask an adult to test for doneness. A paring knife should easily pierce a cooked potato.

What you need: 1 teaspoon butter 2 tablespoons olive oil 4 medium potatoes, cut into ½ inch wedges ¼ teaspoon salt ¼ teaspoon black pepper

How you do it: Add butter and olive oil to a skillet over medium heat. Pat potatoes dr y and carefully place in the skillet. Cook until the potatoes are cooked through and crispy and golden brown. Sprinkle with salt and pepper and ser ve.

Pair It

Pair your chips with spicy dipping sauce. Make your own by mixing a dot of sriracha with a blob of ketchup.

If you have to pretend to like different things than you care about, then perhaps you have not found your friends yet.

Be kind.

Friends should not be mean to one another on purpose.

Be fair.

Friends help and support each other in a fair way. A real friend never uses someone— for their toys or candy or pool.

Be a listener.

Friends show respect to one another by letting everyone voice his or her opinions. To understand someone, you must first listen.

Be apologetic.

Sometimes friends get into a quarrel or hurt each other’s feelings. When that happens, an honest apology can set things right.

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FEATURE: COOKING

Peas & Carrots with Noodles Makes 6-8 ser vings What you need: 1 (16 ounce) box of pasta, cooked 2 tablespoons olive oil ½ cup yellow onion, chopped finely 1 cup peas or snap peas 4 carrots, sliced into coins 3 tablespoons fresh parsley, chopped finely ½ cup Paremsan cheese, grated How you do it: With help from an adult, combine olive oil, onion, peas and carrots in a large skillet and sauté over medium heat for about 10 minutes, until vegetables become soft. Add noodles, cheese and parsley and gently toss. Cook for about 3 minutes or until cheese is melted.

Dinner!

Pair It

Pair this with a salad filled with garden vegetables like cucumbers, onions, tomatoes and peppers.

Cooking with friends is fun.

What Is An Ampersand?

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&

An ampersand (am-purr-sand) is a logogram or picture representation of a word. You can tell that it replaces the word “and.”

If you look carefully at the ampersand, it almost looks like the letters E and T. This is because the ampersand was developed to replace the word ‘and’ in a language called Latin, which is et.

Jess and Maia are best friends.

Perfect Pairs Some foods eaten together becomes power pairs—that is they boost the nutritional value of one another. To maximize the health benefits of food you eat, try these dynamic duos:

Tomatoes and olive oil

Lycopene, a chemical in tomatoes that makes them red, is a nutrient that boosts health in our cells. Researchers learned that olive oil helps the body better absorb lycopene.

Spinach and oranges

Spinach is a leafy green vegetable known as a powerhouse for its iron, a substance which promotes overall health and vitality because it enriches blood which delivers oxygen to cells. Oranges are rich in Vitamin C, which helps protect you from catching colds and boosts your ability to absorb iron.

Apples and raspberries

Delicious sweet raspberries contain a substance called ellagic acid. While ellagic acid helps keep the body’s cells healthy, it also enhances an antioxidant found in apples called quercetin.

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FEATURE: HISTORY

Female Foodies Celebrating Great Achievements During Women’s History Month March i s W o m e n’ s H i sto ry M o n t h .

It i s an o p p o rtu ni ty to c e le b r at e the acco m p l i shm e nts o f a maz in g, f earl ess, sm a rt, ta l e nte d w o m e n in every are a o f Am e ri c a n l i f e . M an y

w o m e n h av e mad e imp ortan t c o nt r ib u t io n s t o f o o d an d co o k in g in A me r ic a. B e in s p ir e d b y m in i-p rof ile s o f t h e s e e x c e p t io n al Am eri c an w o me n .

What is Women’s History Month?

The idea for creating Women’s History Month began with teachers. Back in 1911, a time before women even had the right to vote in the United States, InterMarch 8 is national Women’s Day International was created to celebrate Women’s and inspire women. Flash Day. forward to 1978. This was a time in American history when life for women was changing. More women wanted the right to pursue opportunities like attending school and having careers with more equality. Inspired to celebrate International Women’s

Day, a group of teachers in California planned educational events that lasted a whole week.

About six months later, many teachers got together to learn from one another and to share their classroom successes. The teachers heard about the week dedicated to studying and honoring women in history, and they decided to create similar events in their communities. Staying in touch and working together, they eventually created a National Women’s History Week in 1980. The idea kept growing and eventually became Women’s History Month.

Why does remembering history matter?

We get messages from all different places like family, friends, television and movies about what it means to be a girl. These ideas can shape the way we see other people and ourselves. Can a girl be as good at soccer as a boy? Can a boy want to be a kindergarten teacher when he grows up? Can dads cook most of the family meals? Can women race sports cars? If you asked 100 different Americans of all ages, you would likely get 100 different an18

swers. Women’s History Month creates an opportunity to think about everything women have done, even when people believed that it was impossible for women to be astronauts or own large businesses or lead countries. By celebrating the past, we make way for even more change. Women’s History Month reminds us that everyone is capable of doing something that can be the greatest expression of himself or herself.

TV Pioneer

Consumer Advocate

Julia Child

Esther Peterson

Born 1912 Julia Child has been so influential in the world of cooking that her entire kitchen is now on display at a Smithsonian museum in Washington, DC. That particular kitchen was used to film many of Julia’s television shows. Not the first woman to cook on television, she undoubtedly became the most popular. After living TV in Asia and Europe while working for the government’s SePioneer cret Intelligence department (that means spies!), Julia was inspired by the foods she discovered. She attended cooking school and eventually finished a book about French cooking that took her ten years to write. Using television as a powerful tool to teach people, she inspired America to learn how to cook in new ways.

M.F.K. Fisher

Born 1906 Think if all the food made and sold in America. Having safety standards for food is very important because it keeps people from getting sick. The government helps keep food safe for citizens now, but years ago, businesses were not regulated. Esther Peterson served America by protecting consumers. She had many different jobs in the federal government and eventually became the Director of the Office of Consumer Affairs. She worked very hard to help consumers know more about the food they bought. “Sell by” dates on food packages and adding nutritional labels to foods are two of her major accomplishments.

B o rn 19 0 8 Mary Frances Kennedy Fisher is more well known by her initials, MFK. She is Writer & arguably the most important person in Artist American history to write about food.

She loved reading and writing as a child, and grew up to excel in it, even when writing by women about topics like food was not given equal respect as that by men. She changed the way people write and think about food by using and describing all the senses. As a young woman, she lived in Europe and studied art, and this influenced how she viewed food—as if eating was an art form.

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FEATURE: HISTORY

Born 1944 Sometimes called the “mother of American food,” Alice Waters has gotten people excited about fresh food for the past few deChef & cades. After spending time in France as a Activist young woman, she learned to love shopping at the farmer’s market daily for the freshest food. After moving back to America, she missed the fresh produce for sale that had just been picked hours earlier. She began cooking for her friends who thought that her food was simply delicious. Eventually she opened her restaurant called Chez Panisse, Alice Waters which has won many top awards. As Alice began planning the food to sell in her restaurant, she began working with farmers to grow the ingredients she needed.

This organic and local approach was rare at the time, and her insistence on it has influenced the way America eats. Also a food activist, Alice has worked hard to make school lunches tastier and more nutritious. She also believes in educating people—especially kids—about food through her cookbooks and Edible Schoolyard food education program.

Rachael Ray Food Personality

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Born 1968 Growing up in a family that owned restaurants prepared Rachael for a career in food.

Before becoming a celebrity chef, Rachael worked at a gourmet food store where she gave cooking demonstrations on making delicious, quick meals.

She became very famous for her idea to cook meals in 30 minutes or less. With her positive attitude, she encourages her television show watchers and cookbook readers to have fun and try new things. A supporter of teaching kids to cook, Rachael runs the nonprofit organization Yum-o! to promote food education and feeding hungry children.

Do you feel that boys and girls are equal today?

Do boys and girls have access to the same opportunities?

Do you think this is fair or not fair?

What might life have been like as a woman 50 years ago?

What might life have been like 100 years ago?

Questions for Critical Thinking

LEARN: FEED YOUR BODY

What Are Allergies?

If you don’t have allergies, you probably know someone who does. Allergies are a common health issue that happens when someone’s body reacts to a substance. This is called an allergic reaction, and it can be caused by touching or eating a food.

Allergies can cause mild discomfort for some people. For others, allergies can be very, very uncomfortable. For some, allergies can be life-threatening. The human body is very intelligent. At all times, the human body tries to regulate itself to avoid any imbalances. When the human body senses something that upsets the balance, it reacts. With a food allergy, the human body perceives the food—like peanuts or milk, which are common allergens— as an enemy invader. To protect itself, the body makes a substance called antibodies.

Allergy tests can determine what can cause you to have allergies. The test is called a skin test. It is administered by placing tiny dots of potential allergens in liquid on the skin.

A doctor observes the skin for a reaction. If the skin turns red, raised, itchy or bumpy, it means there is an allergy.

Have you had an allergy test?

But when the antibodies are released through the body, allergy symptoms like itchy eyes, coughing and hives appear in allergy sufferers.

Some people with very severe allergies may need a shot of medicine from a device called an auto-injector.

Managing Allergies at School Parent Jennifer Solomon became an allergy expert when she learned that her daughter had a peanut and tree nut allergy. With her sister Julie, Jennifer started a business called nutfreewear in an effort to raise awareness about allergies. We asked Jennifer how can kids with allergies learn to be advocates for themselves.

JENNIFER: There are some critical things that friends and classmates need to know: the food you are allergic to, how to avoid spreading the allergen, not to eat foods that you are allergic to around you, the symptoms of a reaction, and what to do if you have an allergic reaction.

INGREDIENT: Anything else kids should know?

JENNIFER: Food allergy awareness is key. By learning all you can from your parents, medical professionals, and organizations such as FARE (Food Allergy Research and Education) you can become great advocates either for yourself or your friends. At age 3, my daughter would tell other kids that she was allergic to peanuts and tree nuts and would ask friends to wash their hands before they touched her. She would always check with me if someone offered her food.

She knew she could not share food. She is now 8 and is very smart when it comes to keeping herself safe from food allergies.

JENNIFER: Allergies are serious. Don’t be afraid to speak up. You are not alone in this. Many kids have food allergies.

Tell a teacher or parent if you do not feel comfortable in a situation or someone is making jokes or teasing you about your food allergies. This is not okay.

If you ever eat something that contains the food you are allergic to or something that makes you feel sick, tell an adult right away. Make sure people you are with know about your allergies and what to do if you have an allergic reaction.

Some kids even have a 504 plan (written food allergy management plan) in place at school. You have a right to be in a safe environment at school and to be included in all activities.

Always have your auto-injector with you or close by.

INGREDIENT: What can kids tell friends or classmates about their allergies to gain their help to avoid problems?

Do not let your food allergies limit you. With proper management you can do anything other kids can do.

Cool gear

Visit www.nutfreewear.com to learn more.

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DO: CUISINE QUIZ & GADGET GUESS

Cuisine Quiz Peanut Butter March 1 is National Peanut Butter Lover’s Day. Do you love peanut butter? We say try it on baby carrots, toast and apple slices. How much do you know about peanut butter?

1.

2.

Which do you prefer, creamy or smooth?

A 12 ounce jar of peanut butter has about how many peanuts in it? a) 54 b) 540 c) 5,400 The world’s largest peanut butter factory makes how many jars of peanut butter each day? a) 25,000 b) 250,000 c) 500,000

3.

Each year, an average American eats how much peanut butter? a) 3 pounds b) 5 pounds c) 10 pounds

4.

How much do Americans spend on peanut butter each year? a) $8 million b) $800 million c) $1 billion

5.

True or false? Most kids prefer smooth peanut butter. a) true b) false

What Is It? Gadget Guess 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.

The object in the Januar y/Februar y 2015 issue is an extreme close up view of a raspberry. Raspberries are many tiny globes clustered together tightly. Raspberries can also have small fibers which are edible. Because raspberries are tightly packed individual sections, always clean raspberries carefully. Dirt or tiny critters can be between the sections.

Kitc he n R iddle s: a plant (p h otosyn th esis; a m u sh room ) Quiz A nswe rs: 1.b 2.b 3.a 4 .b 5 .b

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The gadget in the January/February 2015 issue is called a French whisk. It has shorter and less rounded sides than the more common balloon whisk. The French whisk is designed to reach the corners of a pan, particularly for making sauces.

The space inside the wires of a whisk are designed to add air into the food being whipped. This is how cream becomes fluffy whipped cream.

DO: PUZZLES & JOKES

Word Find Varieties of Cheese D i re c t i o n s : Fi n d a n d ci rcl e th e food s from t he list in th e p u z z l e.

A Y A N X C Q A N Z R N A B B

C S B L C J D K H U A P L A F

K S I L O U I B N H D O L L T

S B M A O Z V D N Y D Q E F P

S G A G G C N Q D Q E Q R O N

I E N O L O V O R P H I A U H

W H C T Z A T A G Y C B Z R J

S Z H F A I M P O R U N Z H J

C H E V R E N N A R O T O G O

C T G M R E I O R R X G M N M

A O O I Y R G A T S M N X R H

D B C Q O Y T B F L C E F L P

B A G C T A L E G G I O S Q D

N R E T S N U M Y D Q T U A D

P P B E O Y M C E I R B S T N

Gouda - smooth Dutch cheese Brie - creamy French cow’s-milk cheese Feta - salty Greek cheese Asiago - hard, nutty-tasting cheese Mozzarella - soft, Italian cheese American - mild-tasting processed cheese Cheddar - hard, yellow cheese Stilton - smelly, strong English cheese Gorgonzola - Italian blue cheese Manchego - Spanish sheep’s milk cheese Provolone - mild, easy-melting cheese Swiss - mild cheese with holes Munster - smelly French cheese Burrata - creamy Italian cheese Colby - mild yellow American cheese Chevre - soft French goat’s milk cheese Parmesan - hard Italian cheese Taleggio - tangy Italian cheese Balfour - crumbly sheep’s milk cheese Pecorino - hard Italian sheep’s milk cheese

A Bit of Wit Silly Food Jokes Everybody loves a good bad food joke.

Corny? Cheesy? That makes us love them more!

Why don’ t ch icke ns play sport s?

B ecaus e t hey hit fow l balls.

Knock, knock!

Wh o’s th ere?

C ow s !

Cows wh o ?

Nope, cows say “moo” not who!

Re ade r sub mit ted j oke!

Why d i d t h e man go i nt o t h e pizz a bus i n e s s ?

Lil y, Age 9

H e wanted to m ake so me doug h .

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).

I d on’ t e at fo o d. I surv ive on a li g h t meal e ve r y day.

Wh at a m I ?

What room is never entered?

23 L i b rar i an s & Teac her s : Pl eas e f eel f r ee t o r eprod u ce cop ies of th e Pu z z les & Jokes p a ges for you r rea d ers to en joy.

INGREDIENT the magazine for kids curious about food

Teach Kids to Cook/Ingredient LLC 876 W Seventh Street Ar ts Loft #355 Saint Paul, Minnesota 55102 hello@ingredientmag.com www.ingredientmag.com

M a rc h a n d A p r i l Fo o d Fun Days March March March March March March March March March March March March March March March March March March March March March March March March April April April April April April April April April April April April April April April April April April April April April April April April April

1: National Peanut Butter Lover’s Day 1: National Fruit Comp ote Day 2: National Banana Creme Pie Day 4: National Pound C ake Day 6: National Frozen Fo o d Day 7: National Cereal Day 9: National Crabmeat Day 12: National Bake d Scallops Day 14: National Potato Chip Day 16: National Artichoke Hearts Day 17: Corne d Be ef And C abbage Day 18: Oatmeal Co okie Day 19: National Cho c olate C aramel Day 20: National Rav ioli Day 21: C alifornia Strawb erry Day 22: Co q Au Vin Day 22: National Water Day 25: National Pe can Day 25: National Waffle Day 26: S pinach Day 27: National S panish Paella Day 28: Something On A Stick Day 28: National Black Forest C ake Day 31: Oranges and Lemons Day

1: National Sourdough Bread Day 2: National Peanut Butter and Jelly Day 4: National Cordon Bleu Day 6: National C aramel Pop c orn Day 7: Coffe e C ake Day 8: National Empanada Day 11: National Che es e Fondue Day 12: Grille d Che es e Sandwich Day 12: National Lic oric e Day 15: National Glaze d S piral Ham Day 16: National Eggs Bene dict Day 16: Day of the Mushro om 17: Healthy Kids Day 19: G arlic Day 20: Lima Bean Resp e ct Day 22: National Jelly Bean Day 23: National Cherry Che es e cake Day 23: National Picnic Day 24: National Pigs-In-A-Blanket Day 25: National Zuc chini Bread Day 26: National Pretzel Day 27: National Prime Rib Day 28: National Blueb erry Pie Day 29: National Shrimp Scampi Day 30: National Raisin Day

ISSN 2160-5327