INGREDIENTfor ages 6 and up January/February 2015

the magazine for kids curious about food

USA $5.50www.ingredientmag.com

Pasta!Make it from scratch

Taste a Tropical MangoFootball Snack Stats

31 Days of Creative Prompts

NEW YEAR CULINARY

CHALLENGE

Games, Puzzles & More

the magazine for kids curious about foodINGREDIENT

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Volume VI, Number 1 January/February 2015

Editor & CEO Jill Colella

Editor Elizabeth Frank

Art Director Jim Thompson

Designer Vil Couels

Consulting Editor Marie Smith

Connect with usParents: Follow us on social media for giveaways, fresh content and ideas, recipes, promotions, news and events.

TABLE OF CONTENTS3

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6-7

8-11

12-13

14-15

16-17

18-20

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22

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IN TOUCH: Reader Mail

IN SEASON: Eat This Now

PEOPLE & PLACES: Tea Time

ALL ABOUT: Tropical Mango

TECHNIQUE: Fresh Pasta

FEATURE: Grilled Cheese

ACTIVITY: Culinary Challenge

HISTORY: George Washington Carver

FEATURE: Big Game Snacks

FEED YOUR BODY: B erries

CUISINE QUIZ & GADGET GUESS

WORD FIND & JOKES

FUN FOOD DAYS CALENDAR

This magazine is meant to inspire cur ios i t y about food in both chi ldren and adults . Ever y fami ly has i ts own ideas about food and cook ing, inc luding what foods are appro -pr iate to eat and who is a l lowed to create in the k i tchen. As in most endeavors, chi ldren are most successful when parental guidance and suppor t meet their inquis i t ive -ness and enthusiasm. As you use this magazine, p lease be mindful that cook ing with k ids is most fun and most suc-cessful when i t has c lear rules and div is ion of responsibi l -i t y. Chi ldren as young as t wo years o ld can par t ic ipate in some hands- on cook ing ac t iv i t ies with careful adult d i -rec t ion; adults must a lways create a safe, super vised envi -ronment when chi ldren cook . Also impor tant is conveying to chi ldren what they may and may not do independently when i t comes to prepar ing, ser v ing or eat ing food. With c lear expec tat ions in your household, th is magazine can become an amazing tool to help chi ldren become eager learners about a l l aspec ts of food.

A note for adults

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

/Ingre dientMag

@Ingre dientMag

/Ingre dientMag

blog. ingre dient mag.c om

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The Dish TABLE OF CONTENTS

Hey Jill!

Have a question, want to express yourself or share a food adventure? Drop Jill a line at hello@ingredientmag.com.

IN TOUCH

Hey Ji l l ! I l ike to go to restau-rants with my mom

and step dad. We wondere d what was the f irst restaurant

in the Unite d States? Kell ie , Age 8

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Dear Kel l ie, Unl ike today, when Amer ica was f i rst found-ed and in i ts ear ly years, most people ate at home and so no ac tual restaurants existed. Places cal led taverns and inns did exist , though, and they provided meals for people who were t ravel ing and were away f rom their homes. The f i rst restaurant in Amer ica was opened by a man who moved to Boston, Mas-sachusetts f rom France. I t was cal led Jul l ien’s Restarator. O ther major c i t ies l ike New York had “ fast food” t ype eater ies where diners could get a quick bite, but l ike Jul l ien’s Re -starator, none of those restaurants st i l l ex ist today. The restaurant that i s the longest run-ning in Amer ica is the Union O yster House. I t opened in 1826, and you can st i l l go to Boston and eat seafood there today.

At the beginning of the year, many people create resolut ions ( rez-uh- loo -shuns) , or decis ions to do something. Resolut ions are sometimes ways to improve habits . Common New Year ’s resolut ions include eat ing healthy foods and exerc is ing more. Some resolut ions might be about t r y ing something new l ike hip hop dancing or prac t ic ing a sk i l l l ike drawing car toons.

Whi le mak ing resolut ions is easy, keeping them is more chal lenging. Doing what you plan to do takes fo l low through and commitment. Truth is , most people don’t ac tual ly achieve the resolut ions and goals they set . Why? Wel l , sometimes people get impat ient . Have you ever wanted to quit something l ike ice sk at ing because you kept fa l l ing down? When results don’t come quick ly, forgett ing about a resolut ion and deciding to quit i s 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,

J i l l Cole l la , Editor

IN SEASON

Kid Chef Eliana’s Kitchen Tips

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.

AvocadoGrapefruits

A round-up of foods, trends and ideas to enjoy now.

LEARN: PEOPLE & PLACES

Hey Young Chefs!

Kitchen Tip #1: Soups, stews, gum-

bos 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 extra batches. Freeze it in zip bags after i t cools. Label i t with the date. You can al-ways have del icious 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 remov-

ing 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.

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Avoid Colds and Flus

Peak season for U.S . - grown grapefruits i s Januar y. Coming most ly f rom Flor ida and Texas, grapefruits are sweet or tar t , depending on var iet y. Tr y cutt ing into sec t ions and spr ink l ing with a bit of sugar.

I n Februar y, Cal i for-nia avocadoes begin to r ipen on the t rees, coming into season. A thin s l ice is del i -c ious on a bagel with cream cheese or tucked into a turkey wrap sandwich.

Happy Valentine's Day, Swe ethe art !

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.

In Southern parts of the United States, Hoppin’ John, a dish made with black-eyed peas and rice, is eaten to bring good luck.

Some foods that look like mon-ey are popular on New Year’s, such as mustard greens, collard, kale and cabbage.

Sweethear ts Candies, made by Necco, are pastel sugar hear ts with sayings on them. Did you k now that Necco makes 8 ,000,000,000 ( that 's 8 bi l l ion! ) Sweet-hear ts each year, and that they make the candies a l l year long just to meet demand?

I n the U.S . , Februar y is when the most people become s ick with colds or f lus. Avoid becoming s ick through prevent ion:

Wash your hands of ten!

Cover your mouth and nose with a t is -sue when you sneeze, and then throw the t issue away and wash your hands! Don' t touch your eyes, nose and mouth! Avoid touching door handles by us ing your e lbow to push the handle down! Don’t share dr inks with f r iends!

New Year’s Food Traditions

Crispy Kale Chips Makes 4-6 ser v ings

What you need: 1 large bunch k ale 1 tablespoon ol ive oi l 1 teaspoon sal t

How you do it : Preheat oven to 350 degrees F (175 de -grees C ) . Wash k ale by submerging it into

a s ink or bowl ful l of water. Dr y completely.

Careful ly use scissors to snip off leaves. Place leaves in a large plastic bag or container with a t ight l id. Add ol ive oi l , c lose t ightly and shake to coat. Arrange leaves on a bak ing sheet covered with parchment. Sprink le with salt . Bake for about 10 minutes.

IN SEASON LEARN: PEOPLE & PLACES

O f ten orga-nizat ions are born when smar t , car ing people spot a problem in societ y and work hard to solve i t . That ’s how Amber Stott , found-er and Chief Food Genius, created the

Food L i terac y Center, an organizat ion that teaches e lementar y school students about cook ing and nu-tr i t ion. The Food L i terac y Center works hard to fu l f i l l i ts miss ion: to inspire k ids to eat their vegetables. Amber is a food wr iter, rec ipe developer and blog-ger whose pass ion for food begins with growing i t . I n 2013, she was named a “Food Revolut ion Hero” by the Jamie Ol iver Food Foundat ion. By creat ing the Food L i terac y Center, Amber has inf luenced many k ids to give f rui ts and vegetables a t r y. Meet this inspir ing Great G astronome.

W h a t i s t h e f i r s t d i s h yo u r e m e m b e r co o k i n g a s a c h i l d ?

I was cook ing as far back as I can remember at the k nees of my grandma. The f i rst rec ipe I made on my own was an apple cake f rom a cook book made for k ids. I t was my ver y f i rst cook book , and I was so proud k nowing that ever ything ins ide was meant just for me. I t gave me conf idence to cook without help f rom an adult . The ver y nex t rec ipe I made was creme puffs ! To this day i t ’s a rec ipe I love. I t sounds so ver y fanc y, but in fac t i s fa i r ly s imple to make.

W h a t d o e s f o o d l i t e ra c y m e a n t o yo u ?

I am lucky, because I got to define the term “food lit-eracy ” in a resolution passed by the state of Califor-nia. 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 “smart” 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 smarter we are. That ’s food literacy.

W hy i s f o o d l i t e ra c y i m p o r t a n t f o r k i d s ?

When we understand food, we start 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 smart enough to understand the tricks that food com-panies can play on us, l ike putting the word “froot” in a food that has no real fruit. I f k ids grow up knowing how food works, they will be our strongest advocates to seek the healthiest, smartest choices for everyone.

W h a t i s yo u r fa vo r i t e f o o d t o co o k , a n d w hy ?

M y favor i te foods change with the season. I n sum-mer I love black berr ies and tomatoes. I n winter I love oranges and squash. I l ike foods l ike burr i tos that hold lots of beans and whatever veggies are in season. I love to make sa lsas to pour over them! I n fa l l I make roasted pepper sa lsa . I n spr ing I make a cac tus corn sa lsa . I t ’s a lways changing. Foods taste best when you’ve just p icked them.

To learn more ab out or supp or t the Fo o d Literac y Center, vis it fo o dliterac ycenter.org.

Great Gastronomes: Meet Chief Food Genius Amber Stott

Fun Food Field Trips: Tea Time in CharlestonThinking about where tea comes from conjures up images of far away places like China, In-dia, Turkey and Japan. One very special place ex-ists 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 property, which is over 125 acres and is home to several thousand tea bushes. Visitors will learn about growing and harvesting tea and may see the farm workers in action during the tour. Visitors will also learn the interesting history 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 visi-tors include tasting the all-you-can-drink iced Ameri-can 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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Tea grows on

bushes.

ALL ABOUT: MANGOS

Magnificent Mango

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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.

The mango ffirst grew in South and South-east Asia, in places like Burma and India.

India grows most of the world’s mangos.Mango is the national fruit of India.

Fruit and leaves of the mango tree are used for decoration at festive events.

The plural of mango is mangoes or mangos. Both are right!

Mangos are an ingredient in chutney, jelly and jam.

Mango can be used to make sweet foods or savory foods like sorbet or curry.

Mangos grow on trees. The trees have beautiful leaves and flowers.

Have you ever tasted the tropical

and juicy mango?

Ripe mangos are orange and red.

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, or-ange and red calls to mind a tropical sunset, and the bright orange flesh is like a glimpse of the sun itself.

ALL ABOUT: MANGOS

Mango LassiThis refreshing yogurt drink is popular in India. Makes 2 servings What you need: 2 mangos, cut in chunks2 cups plain or vanilla yogurt3 tablespoons white sugar (optional) ¼ 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.

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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.

Weird fact: Mango skin can cause a rash-like response in some people, almost as if they touched poison ivy.

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 danger-

ous 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. Re-move 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 makes yummy smoothies and drinks.

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LEARN: TECHNIQUE

Let’s Make PastaMaster th is cook ing bas ic and never wonder what to make for a spec ia l d inner aga in.

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How you do it:

What you need:

LEARN: TECHNIQUE

Let’s Make Pasta

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.

Makes about 1 pound of fresh pasta Ingredients 2 cups flour3 eggs, beaten ½ teaspoon salt1 tablespoon olive oil

This pasta dough recipe can be made into any type of pasta. To make thin strands like spa-ghetti or fettucine, use a pasta machine to crank out super thin sheets. Don’t have one? Use a rolling pin instead.

S imple ingredients become something special.

sa l te g g sf l ou r o l i v e o i l

Pasta is easier to make than it looks.

Make noodles

Learn to make homemade raviol i.

LEARN: TECHNIQUE

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.

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. 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.

Ravioli

Two Cheese Ravioli FillingWhat you need: ½ cup ricotta cheese½ cup Parmesan cheese, grated1 egg, gently beaten¼ teaspoon dried parsley flakes How you do it: Mix thoroughly in a small bowl with a spoon or spatula. Use a tablespoon of fresh parsley if you prefer.

Pas t a p i l l ows f i l l e d w i t h d e l i c i o u sn e s s a r e e a sy t o mak e .

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Use a cook ie cu t t er.

Don’ t overs tuff.

F lour your surface.

Gent ly press dough.

Get creative

with your fillings.

LEARN: TECHNIQUE

Caesar SaladMakes 4 servings

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.

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.

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.

Dinner

Be extremely careful when draining pasta. Steam can burn and potholders can get wet and burn your skin. Al-ways pour pasta away from your face and body.

Add a s a l ad , s ome b r e ad and d e s s e r t f o r a f i n e mea l .

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Makes 4-6 servings 1 tablespoon olive oil½ 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 cream2 tablespoons fresh basil, cut into stripsOptional: Shredded Parmesan cheese to sprinkle over pasta when serving

In a skillet, heat oil over medium-low 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 min-utes, or until tomatoes are soft. Turn down the heat to low. Add cream and basil and allow sauce to simmer gen-tly for 15 minutes, uncovered. Ar-range cooked ravioli on a platter and cover with sauce, and then sprinkle with Parmesan cheese.

S ome recipes for Caesar sa lad include ancho-vies or raw egg , two ingredients many people don' t l ike. What about you?

Simple Sauce

Make perfec t pas ta

BreadCrusty breads like focaccia, ciabatta and peasant bread are tasty with pasta.

LEARN: FOOD & CULTURE

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Grilled Cheese Around the World

What you need:2 (12 inch) flour tortillas½ cup shredded cheese½ cup whole kernel corn½ cup diced red bell pepper½ cup black beans, drained1 chopped green onion

How you do it: Place ingredients on half of each of the tortillas and fold over to form a pocket. Care-fully 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.

Mexican Vegetable QuesadillaMakes 4 servings

In the United States, grilled cheese sandwiches became popular in diners during the 1920s.

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.

Bauru is a Brazilian sandwich with melted cheese, roast beef, tomato and pickles.

LEARN: FOOD & CULTURE

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What you need: 2 slices of white bread1 slice of ham1 slice of gruyere cheeseDijon mustardMayonnaise1 tablespoon butter

How you do it: Spread slices with mustard and mayonnaise and top with ham and cheese. Melt butter in non-stick skillet over me-dium heat. Place sandwich in skillet and fry both sides until golden brown and toasted and cheese is melted. Serve with warm béchamel sauce for dipping.

French Croque MonsieurMakes 1 serving

What you need:Ciabatta roll or 4 inch by 6 inch piece of foccacia, split into top and bottom3 ounces mozzarella cheese4-5 slices of fresh, ripe tomato3 fresh basil leaves torn into tiny piecesone tablespoon olive oil

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.

Italian Caprese Panino

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.

Makes 1 serving

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.

Artifacts show that Ancient Romans enjoyed grilled cheese.

Welsh rarebit is an English open-faced sandwich: Cheddar cheese sauce is poured on toasted bread. Toast Hawaii is an open-

faced sandwich once popular in Germany. White-bread toast is topped with cheese, ham and a maraschino cherry and heated until the cheese melts.

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?

ACTIVITY: MEAL PLANNING

NEW YEAR CREATIVE CULINARY CHALLENGE

1. BREAKFAST FOR DINNER

2. DINNER FOR BREAKFAST

DAILY INSPIRATION TO COOK, TASTE AND TRY!

3. EVERYTHING BEGINS WITH B

4. ON THE FARM

5. STATES OF BEING

6. HOMETOWN FAVORITE

7. SHORT ORDER COOK

8. RESTAURANT REDO

9. 3 INGREDIENTS 10. CREATIVE CONDIMENTS

How about pancakes? Maybe stir-fry with scrambled eggs?

Beef, borscht, bran or bacon?

What farm fresh meal can you make?

Physical states? 50 states?What’s your town’s specialty?

Do you have a diner favorite?

Create a copycat of your favorite dish.

Keep it simple and easy. Syrup? Sriracha? Salsa? Special sauce?14

ACTIVITY: MEAL PLANNING

10. CREATIVE CONDIMENTS

11. PUT AN EGG ON IT

12. IN A BOWL 13. NO-BREAD SANDWICH

14. VEG OUT 15. NO UTENSILS 16. TASTE OF SUMMER

17. GLOBE TROTTING

18. APP IT 19. FAMILY STYLE

20. 5 SENSES 21. PICK A SPICE 22. OPTICAL ILLUSION

23. ONE NEW THING

24. CABINET IMPROV

25. MYSTERY INGREDIENT

26. FOOD TV 27. NOODLE IT 28. BACK COVER

31. WORK OF FICTION

29. INSPIRED BY AN OBJECT

30. ONE COLOR

Catcher’s mitt? Snow globe? DVD?

What is new to you?

We’re thinking Ethiopian food or maybe Mexican?

We like cumin. What’s waiting in your spice rack?

Big bowls for passing!

...ooh, a hamburger?

A whole meal in shades of orange, perhaps?

Layers of your favorite protein and sides?

Make it up as you go along.

A trick or treat?

Where do your tastebuds travel?

Get grilling?

Let your little bro choose!

Engage taste, touch, sight, sound and smell.

Make your favorite meal into bite-sized appetizers.

Put the spotlight on vegetables.

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Get creative.

Transform your fave food with noodles.

Recreate a dish as-seen-on-television.

What’s special today?

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.

LEARN: FOOD HISTORY

Peanut Pioneer Dr. George Washington Carver

Famous scientist George Washing-ton 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 inno-

vator whose boyhood curiosity fueled his love of plants and his desire to im-prove 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 hap-pened when some people, specifically Africans or African Americans, were owned by other people and made to work for them without a choice. George’s par-ents 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 whoop-ing cough and was sick and contagious. Since his mother was missing and his fa-ther had died, George was raised by Mo-ses 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 Carv-ers 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 eventual-ly 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 find-ing new ways to keep soil rich with nu-trients 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 impor-tant 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,

Can you imagine more than 300 different uses for a peanut? 16

LEARN: FOOD HISTORY

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 experiment-ing, George eventually came up with over three hundred different ways to use pea-nuts, from using them to make soap to peanut milk to explosives to dyes to cos-metics 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 ag-riculture and new products made from plants such as peanuts, sweet potatoes and pecans. George was also a teacher and professor who proved that educa-tion for all is the way to make the world a better place.

Horticulture

is the study of plant cultivation,

including soil prepa-ration. Agriculture

is the study of farming.

Make your own naturally sweetened peanut butter.

Hands-on Activity

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.

Carver National MonumentVisitors can go to

the George Washing-ton Carver National Monument in Dia-mond, 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.

George Washington Carver Recognition Day, a way to honor the scientist, is celebrated on January 5.

History note: Slavery became illegal in the United States in 1865, though prejudice against African Americans contin-ued in some places.

A peanut

plant (pictured, below) grows leaves above ground.

The peanut “shell” is actu-ally 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.

Yummy on toast or apple slices. 17

14

FEATURE: HOLIDAYS & FUNDAYS

BIG GAME SNACKSCreating food to share with friends and fam-ily 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.

Instead of ordering pizza and wings or eating the same boring grocery aisle snacks, try mak-ing your own recipes that will score big with football fans. These recipes for three different bowls of dip are pretty super.

Fruit DipMakes 6-8 servings

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 refrig-erator. Serve cold.

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.

personal foul

MVP

This dip goes great with fruit kebabs. To make, put chunks of melon, banana, pine-apple and berries on a bamboo skewer.

WINNING PLAY

The most popular food eaten on Super Bowl Sunday is dip (#2 and #3 are chick-en wings and pizza). What is your favorite kind of dip?

18

1715

HUDDLE UP & BREAK

Pizza DipMakes 6-8 servings 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: 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.

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.

PLAYBOOK IDEA

Hummus

If you don’t like tahini, you can leave it out. Fresh pita, pita chips, carrots, celery and pepper spears are yummy with hummus.

EXTRA POINT

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 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.

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.

19

The BIG GAME BY THE NUMBERSNumbers can provide a frame for understanding the pop-ularity of something. Football’s most-watched game cre-ates many opportunities for setting records, both on the field and off. What do you think about these numbers?

Understanding Numbers1 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

The Super Bowl makes Americans hungry, really hun-gry. After Thanks-

giving, it is the day when Americans con-sume the most food.

Way back in 1967 when the Green Bay Packers won the f irst Super

Bowl, t ickets cost be -tween $6 and $12. Now tickets cost between $1,200 and $12,000.

According to the National Chicken Council, Americans will eat 1.25 billion chicken wings on Super Bowl Sunday.

Americans eat 104.2 million pounds of guacamole during the game.

2

1,250,000,000

49In 2015, the Super Bowl will be played for the forty-ninth time.

48 million Americans order in food, mostly pizza.

6

20

LEARN: FEED YOUR BODY

Berry Nice Smiles Al l berr ies are r ich in v i tamins, and black berr ies are especia l ly r ich in v i tamin C. I mmunit y, or staying healthy in general , i s one way v i -tamin C works in the human body. More speci f ica l ly, v i tamin C helps keep gums healthy, p ink and t ight to the teeth. Berr ies a lso contain calc ium, magnesium (pronounced mag-k nee -SEE-um) and phospho -rus (pronounced fos-FOR-us) , which work together to make bones and teeth healthy and strong.

Berry Strong Hearts R ich in ant ioxidants (pronounced ant-EYE- ox y- dance) , berr ies have a lot of a specia l ant ioxidant cal led polyphenol (pronounced powl-E-fee -nol ) . I n exper iments, doc tors have found that polyphenol can lower high blood pressure and high cholesterol , t wo contr ibut ing fac-tors for hear t d isease.

Feel Berry Good 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 en-tire 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 ber-ries, are a good source of fiber, which is a substance in food that makes you feel full and cleans out your digestive system.

Berry Good for You

M akes 1 ser v ing

What you need: 2 tablespoons granola or crunchy cereal 4 ounces of your favor i te yogur t ½ cup berr ies ( f resh or f rozen)

How you do i t : 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 parfait the night be-fore and store in the refrigerator overnight. The granola will absorb liquid and soften.

W h a t d o b e r r i e s h a v e i n co m m o n w i t h a s p e c i a l Va l e n t i n e ? T h e y i m p r o v e y o u r s m i l e, m a ke y o u r h e a r t s t r o n g, m a ke y o u f e e l g o o d a n d, o f co u r s e, a r e v e r y s w e e t ! Le t ' s e x p l o r e h o w b e r r i e s ca n h a v e h e a l t h b e n e f i t s t o f e e d o u r b o d i e s.

hBreakfast Parfait

21

The gadget in the No-v e m b e r / D e c e m b e r 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.

DO: PUZZLES & JOKESDO: CUISINE QUIZ & GADGET GUESS

Cuisine Quiz

What Is It?

Gadget Guess

Extreme Close Up

Kitchen Riddles: chili pepper, egg

January 19 is National Popcorn Day. Interestingly, National Popcorn Month is in October. Go figure! How much do you know about popcorn?

Direc t ions : Study this objec t c losely and guess what job i t has in the k i tchen. Ask yoursel f lots of quest ions to discover an answer : What mater ia l i s i t made f rom? Does i t have moving par ts? Is i t large or smal l? I s i t manual or e lec tr ic? Does i t look modern or ant ique? Look in the nex t i ssue for the answer.

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.

Popcorn

The object in the No-v e m b e r / D e c e m b e r 2014 issue is fish scales. Scales are usually re-moved before cook-ing 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.

22

1.

2 .

3 .

4 .

5 . Kernels that don’t pop are called: a) corn duds b) zippers c) old maids

Popcorn is a: a) vegetable b) fruit c) whole grain

Popcorn can pop as high as: a) twelve feet b) three feet c) six inches

Each year, an average American family of four eats how many quarts of popcorn? a) 200 quarts b) 500 quarts c) 1000 quarts

Cracker Jack popcorn was first sold in: a) 1793 b) 1893 c) 1993

Quiz Answers: 1.c 2.b 3.a 4.b 5.c

DO: PUZZLES & JOKESDO: CUISINE QUIZ & GADGET GUESS

A L A S E D N A P T O R T I L L A O F C E M N B Y E O M E H I W K O E P R O O E H D A A M D W R A U I E M J Z O G R L S C L C D A A Q Y D N U P F F D N N R A S O P I T A N P A R Y T P D N G B Q O V A I X E P A N E C M I O O A U R U C K A G R S O Y T R A K J Z F P U E D H B G S U B A H Y B R G H I F A T A B A L P X H O P N I Y I U Q P W I Y D A L O R L D F F D R R C V F D Y R M D A L J O I M U K S R F M G C P L F G K E A Y J D R H A B O Z I L M B A I T O R H L A O W U D U N U M W X K O O C F Q R C G O S D P A V F R B X B Z H M F O Z B G Z V N N Z P X S D O N A U V X R M F B Q S T D P C P T Q O L J O X H G S E K N I G U N A A K X T U I S E B C O Q C W X V D N B E Q N H V G L R X I M W M U Y D Z O H P G U L V U H L C D A H C A G O P Y A V B F K K J L K O G I D W U K I M P F G S B H U Y B O M

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

Varieties of Bread

Word Find

A Bit of Wit

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.

Silly Food Jokes Kitchen Riddles

A box without hinges, key, or lid; wherein, a golden treasure inside is hid. What am I?

Directions: Find and circle the foods from the list in the puzzle.

Directions: Read carefully and use your logic and wits to think of the right answer. Correct answers are on page 22 (bottom).

Everybody loves a good bad food joke. Corny? Cheesy? That makes us love them more!

What did the nut say when it

sne eze d?

Hal le, Age 10

Re ade r sub mit ted j oke!

Kno ck, kno ck!

Who’s there?

Pasta lasagna! We are so hungry!

Pasta !

Pasta who?

23

Kernels that don’t pop are called: a) corn duds b) zippers c) old maids

Popcorn is a: a) vegetable b) fruit c) whole grain

Popcorn can pop as high as: a) twelve feet b) three feet c) six inches

Cracker Jack popcorn was first sold in: a) 1793 b) 1893 c) 1993

Why did the f isherman throw the p eanut butter

into the o c ean?What fo o d stays

hot no matter how c old it is?

So i t could be with the

je l ly f ish .

Cashew. . . excuse me!

ISSN 2160-5327

INGREDIENTthe magazine for kids curious about food

January and February Food Fun Days

Teach Kids to Cook/Ingredient LLC 876 W Seventh Street Arts Loft #355 Saint Paul, Minnesota 55102

hello@ingredientmag.com www.ingredientmag.com

January 2: National Cream Puff Day January 3: Chocolate-Filled Cherry Day January 4: National Spaghetti Day January 5: National Whipped Cream Day January 6: Bean Day January 6: National Shortbread Day January 7: National Tempura Day January 8: English Toffee Day January 9: National Apricot Day January 10: Bittersweet Chocolate Day January 11: Milk Day January 12: Curried Chicken Day January 14: National Hot Pastrami Sandwich Day January 15: Strawberry Ice Cream Day January 16: International Hot & Spicy Food Day January 19: National Popcorn Day January 20: National Granola Bar Day January 21: New England Clam Chowder Day January 24: National Peanut Butter Day January 26: National Pistachio Day January 27: Chocolate Cake Day January 28: National Blueberry Pancake Day January 29: National Corn Chip Day January 30: National Croissant Day

February 1: National Baked Alaska Day February 3: National Carrot Cake Day February 4: Homemade Soup Day February 4: National Stuffed Mushroom Day February 5: National Chocolate Fondue Day February 7: National Fettuccine Alfredo Day February 12: National Plum Pudding Day February 13: National Tortellini Day February 14: National Creme-Filled Chocolates Day February 15: National Gumdrop Day February 16: National Almond Day February 18: Crab-Stuffed Flounder Day February 19: National Chocolate Mint Day February 20: National Cherry Pie Day February 21: National Sticky Bun Day February 23: National Banana Bread Day February 23: Dog Biscuit Appreciation Day February 24: National Tortilla Chip Day February 27: National Strawberry Day February 28: National Chocolate Soufflé Day