INGREDIENTfor ages 6 and up March/April 2015

the magazine for kids curious about food

USA $5.50www.ingredientmag.com

PB&J

Spinach, Nettles and RhubarbCreatively Topped Taters

A simple plan for making family meals ahead of time

COOK NOW, EAT LATER

Games, Puzzles & More

Dynamic Food Duos

the magazine for kids curious about foodINGREDIENT

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, renew-als or purchasing back issues, please visit: www.ingredientmag.com, email hello@ingredi-entmag.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.

©2015 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, in-cluding original artwork, are assumed for publi-cation and become the property of INGREDIENT/Teach Kids to Cook, LLC. Reader contributions may be edited for length and clarity.

Volume VI, Number 2 March/April 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

4

5

6-7

8-11

12-13

14-17

18-20

21

22

23

24

IN TOUCH: Reader Mail

IN SEASON: Eat This Now

PEOPLE & PLACES: Meet Wyatt

ALL ABOUT: Spinach

TECHNIQUE: Meal Planning

LEARN: Baked Potatoes

FEATURE: Food Pairs

HISTORY: Women’s History

FEED YOUR BODY: Allergies

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 appropr iate to eat and who is a l -lowed to create in the k i tchen. As in most endeav-ors, chi ldren are most successful when parental guidance and suppor t meet their inquis i t iveness and enthusiasm. As you use this magazine, p lease be mindful that cook ing with k ids is most fun and most successful 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 environment when chi l -dren 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 be -come 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

2

March and Apri l is a k ind of in-between t ime in many places, k ind of l ike standing in the threshold of a door way. During March and Apri l , we are half- into spring and half-out of winter. The chi l l 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 Minnesota, Apri l is usual ly the tai l - end of winter, and snow and ice are not unusual then. Yet, far ther south, trees and plants and f lowers are beginning to explode into bloom as ear ly as March. I love that the landscape is a l i tt le confused, and f lowers can sometimes even be spotted popping up through the snow. Have you ever seen that mixed up scene?

As the snow melts and the days get longer and warmer, a ser ies of t iny, t iny changes occur that seem almost imperceptible. The ground warms and seeds and bulbs that were sleeping al l winter begin to germinate. And even though we can’t see them yet,

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.

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?

Happy (almost) spr ing,

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 ! My l i tt le s ister l ikes to cook with me and my mom, but she cannot

reach the counter. How can I help her?

Hunter, Age 9

3

Dear Hunter, I love that your sister cooks with you. You must teach her so much! Your mom could use a table, maybe your k itchen 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 supervision. I f 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!

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.

RhubarbNettles

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

LEARN: PEOPLE & PLACES

Hey Young Chefs !

K i tchen Tip #1: Spr ing c leaning a lso means or-ganiz ing! Un-der the k i tchen cabinet can be

dark and wet . Place c leaners in

plast ic storage bins to catch any dr ips. P lace k i tchen gadgets and tools in labeled plast ic b ins. They are much eas ier to f ind and access.

K i tchen Tip #2: I n the pantr y, t iered shelves are great for storage and easy access of canned goods. I n the cabinets, nest bowls, pots, pans, containers, etc. to create more room for storage. Place the smal ler containers ins ide larger containers to nest .

Bon Appet i t ,K id Chef E l iana

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.

4

Nettles are in season in Tennes-see 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 cu-cumber and spinach.

By Apr i l in Oregon, rhu-barb has usual ly pushed i ts way up through the warming spr ing soi l . Green and red, the lovely look ing plant is del ic ious for mak ing sweet concoc-t ions l ike jam and pie.

Co ol Science B o ok AlertAt-home sci-ence provides an environ-ment for freedom, creativity and inven-tion that is not always possible in a school set-t ing. In your own k itchen, i t ’s s imple, inexpensive, and fun to

whip up a number of amazing science ex-periments using ever yday ingredients. Sci-ence can be as easy as bak ing. Hands- O n Family : K itchen S cience Lab for K ids offers 52 fun science activit ies for fami-l ies to do together. The experiments can be used as individual projects, for par t ies, or as educational activit ies for groups. K itchen S cience Lab for K ids wi l l tempt famil ies to cook up some physics, chemistr y and biol-ogy in their own k itchens and backyards.

Celebrate Ear th Day by think-ing about ways to reduce your

food footpr int a l l year long.

Eat local . Eat ing more food grown local ly re -duces fuel needed to t ranspor t food.

Buy in bulk . Choosing food with less pack aging creates less waste.

Be smar t . Meal p lanning careful ly cuts down on food waste. Conser ve water. Capture water you use to wash f ruit and vegetables in a big bowl. Use i t to water your garden.

Grow i t . Grow your own food. You can’t get any more local than that ! Conser ve energy. Keep your refr igerator door closed. Don’t leave it open while you are using some -thing that you plan to return to the refrigerator. Walk or r ide your bike to the market .

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. Importantly, they re -

mind the people wearing them of the tasks they have to do. Students who wear uniforms remem-ber that their primary job is to learn. Something simple l ike a chef ’s coat can transform a young cook into a young chef. Find cool gear for k ids at www.happychefuniforms.com.

Suit Up for Success

Earth Day is April 22, 2015

IN SEASON LEARN: PEOPLE & PLACES

Great Gastronomes: Meet Chocolatier Jacques Torres

5

Cool Kids Who Really Cook: Meet Wonderful WyattWyatt C . i s 12 years o ld, loves bak ing and a lmost anything that has to do with cook ing in the k i tchen. He is most proud of h is chocolate cake with chocolate mousse ic ing. H is favor i te food is eggs, not only because they taste del ic ious, but because they are so useful in bak ing and cook ing. Wyatt had a stroke in utero, which means before he was born. He l ives with Cerebral Palsy, which means that i t i s d i f f icult to use the r ight s ide of h is body and r ight hand. I t can be a chal lenge to do many of the 2-handed ac -t iv i t ies needed in the k i tchen,

but with the help of h is fami ly he has found many di f ferent k i tchen tools to make the job eas ier. For example, he uses a “staybowlizer ” to hold a bowl whi le he mixes. He has a cutt ing board with posts to hold food whi le he cuts. Wyatt has a blog where he shares rec i -pes and reviews some of h is most helpful k i tchen tools . Check i t out at w w w.adaptedk itchen.com.

Wyatt makes f resh mozzarel la cheese. He’s p lanning on doing a school sc ience fa i r projec t com-par ing di f ferent mi lks and their y ie lds. [ E d i t o r ’s n o t e : W ya t t , l e t u s k n o w w h a t y o u f i n d o u t ! ] K n o w co o l k i d s w h o r e a l l y co o k ? We wa n t

t o h e a r a b o u t t h e m . D r o p u s a l i n e a t h e l l o @ I n g r e d i e n t m a g. co m .

Rock on, Wyatt!

Dreaming big and work ing hard are t wo impor tant ways to become excep -t ional . Jacques Tor-res, a pastr y chef and chocolat ier, has done both. Torres grew up in France and f i rst fe l l in love with pas-tr y mak ing when he began work ing in a baker y at age 15. Torres cont inued learning about mak-ing pastr y and ex-cel led in his formal educat ion and at pastr y mak ing com-pet i t ions. Eventual ly

he came to the United States to work with f ine dining restaurants, inc luding Le Cirque. Torres hosted a te levis ion show cal led "Desser t Ci r-cus" on PBS, which featured him wear ing rol ler sk ates and mak ing impress ive pastr y creat ions! I n 2000, Torres shi f ted his interest f rom pastr y to chocolate, and over the years, he has opened two chocolate factories 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."

W h a t i s t h e f i r s t f o o d t h a t yo u r e m e m b e r co o k i n g, e i t h e r a s a h e l p e r o r by yo u r s e l f ? Dr y caramel f rom a chemistr y set when I was a k id. I t ' s sugar ! [ E d i t o r ’s n o t e : d r y ca r-a m e l i s t h e p r o ce s s o f m a k i n g ca ra m e l b y h e a t i n g s u g a r b y i t s e l f u n t i l i t t u r n s l i q u i d . ]

O f a l l t h e d i f f e r e n t t a s k s a n d t e c h n i q u e s o f co o k i n g, w h a t i s yo u r fa vo r i t e t o d o, a n d w hy ? M y favor i te is mak ing big centerpieces out of chocolate and sugar and mer ingue. What is your favorite fruit or vegetable, and why? M y favor i te f rui t i s mangoes, for their tex ture and their f lavor. W h a t i m p o r t a n t l e s s o n d i d yo u l e a r n a b o u t co o k i n g t h a t yo u ca n p a s s o n t o r e a d e r s ? Cook f rom your hear t , with pass ion. W hy d o yo u t h i n k i t i s i m p o r t a n t f o r k i d s k n ow a b o u t f o o d o r co o k i n g ? To me, opening the f reezer and tak ing out a hot dog and microwaving i t i s not cook ing. Cook ing is tak ing c lean ingredients, f reshness, qual i t y, real f lavor and not manufac tured food. Cook ing is learning to use real ingredients.

Learn more at www.mrchocolate.com.

ALL ABOUT: SPINACH

The edible part of the spinach plant is its leaves.

6

SWELL SPINACH

Spinach is an edible plant.

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

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

It is not really true that kids hate spinach. More kids probably like it raw instead of cooked. How about you?

There are different varieties of spinach. Different variet-ies have different shapes of leaves. Some are round and some are triangular.

Swap it out! Use spinach in place of lettuce.

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

Spinach plants grow tiny yellow flowers.

7

Perfect for spring’s

first sweet berries.

SWELL SPINACH

A famous queen named Catherine de’Medici loved

spinach. She was from a place called

Florence, Italy. Florentine is a de-scription for foods including spin-ach 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.

Spinach can be canned or frozen or sold fresh. It is sometimes sold in bunches or loose leaves.

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.

Makes about 6 servings

What you need:Salad: 6 cups baby spinach 2 cups strawberries, sliced

Dressing: ¼ cup canola oil3 tablespoons red wine vinegar2 teaspoons white sugar¼ teaspoon onion powder¼ teaspoon salt2 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 dress-ing and pour over top of spinach and berries. Sprinkle sesame seeds on top.

Spinach is a leafy green vegetable like kale and col-

lard greens. Leafy greens are high in

nutrients like iron, calcium and Vitamins A, C and K.

SPINACH SALAD

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

LEARN: MEAL PLANNING

Spend a little time in the kitchen and you won’t have to step back in it for a week. Plan healthful and con-venient 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!

8

Cook Now Eat LaterCreate a Family Meal Plan

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 in-ventor 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.

Getting Started

Decide to eat delib-erately. 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.

9

Simple Roasted Chicken

One of the best ways to feed a busy family is by planning to have left-overs that can be made into another dish. For example, roasted chicken makes a great meal, and any left over chicken could be used many differ-ent 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? Brain-storm 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!

Serves 6

What you need:1 whole chicken (about 4 pounds)1 tablespoon olive oil1 teaspoon salt1 teaspoon pepper4 cups potato, cut into 2” chunks1 cup onion, chopped2 cups carrot, cut into 2” chunks1 cup celery, chopped into 1” chunks1 teaspoon garlic powder1 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 oc-casionally. 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.

Putting Your Plan Into Action

Winner, winner, chicken dinners!

Make perfect chicken

LEARN: MEAL PLANNING

10

Barbecue Chicken Pizza

Leftovers become a delish new meal.

Makes 2-3 ser v ings Mix ½ cup of chopped cooked chick-en with ¼ cup of your favorite barbe-cue sauce.

Top a premade pizza cr ust with the sauce and chicken. You can use pita , lavosh or f latbread.

Sprinkle with chopped green peppers, onion and pineapple chunks, and sprinkle with chopped fresh ci lantro. Top with shredded cheddar or moz-zarel la cheese. Broi l in the oven for about 5 min-utes , or unti l cheese is bubbly.

Pretty easy and delicious.

Makes about 2 ser v ings Mix ½ cup chopped cooked chick-en with about 1½ cups r ice, 1 cup of tomato sauce, 1 cup of canned red or black beans, ¼ cup chopped green bel l peppers , 1 teaspoon dried onion f lakes , 1 teaspoon Ca-jun seasoning and a l itt le chopped ci lantro. Add about a tablespoon of water and microwave, covered, about 3-4 minutes .

Cajun Chicken with Beans and Rice

Everyone can helpNo c omp 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 r at h e r c o o k or c l e a n u p ? Wh o h e l p s w i t h t h e d i f fe re nt t a s k s i n y o u r f a m i l y ? D o y o u e v e r s w ap c h ore s ? Why or w hy n o t ?

11

Chicken Tortilla Soup

Makes 6 ser v ings. What you need: 2 tablespoons vegetable oi l8 (6 inch) corn tor t i l las , chopped3 cloves garl ic , minced½ cup fresh ci lantro, chopped1 onion, chopped1 (29 ounce) can diced tomatoes1 tablespoons ground cumin1 tablespoon chi l i powder2 bay leaves6 cups chicken broth1 teaspoon sa lt½ teaspoon ground cayenne pepper3 cups chicken breast halves , cookedOptional : Add a can of corn or black beans i f you wish. Drain f irst !

How you do it :In a large stock pot heat oi l . Add tor t i l las , garl ic , c i lantro and onion. Saute for 2 to 3 minutes .

St ir in tomatoes and bring to a boi l . Add cumin, chi l i powder, bay leaves and chicken stock. Return to a boi l , reduce heat to medium and add sa lt and cayenne. Simmer for 30 minutes remove bay leaves and st ir in chick-en. Heat thoroughly and ser ve.

Sweet and Sour ChickenMa k e s a b o u t 3 s e r v i n g s In a s k i l l e t o v e r m e d i u m h e at , c om bi n e 2 c u p s of f ro z e n , t r i -c o l or b e l l p e p p e r s t r i p s a n d 1 c u p of c o o k e d c h i c k e n , w i t h a ½ c u p of s w e e t a n d s o u r s au c e . C o o k for a b o u t 5 m i nu te s , a n d t h e n a d d ¼ c u p of p i n e ap p l e c hu n k s a n d ¼ c u p of g r ate d c a r-ro t s . A l l o w to s i m m e r for 3 m i n -u te s . S e r v e o v e r n o o d l e s or r i c e . L i k e i t s p i c e r ? Spr i n k l e w i t h ju s t a b i t o f d r i e d re d p e p p e r f l a k e s .

Pre-cooked protein makes dinner a breeze.

LEARN: TECHNIQUE

12

TATER TOPPERSWhile there are some traditional toppers for po-tatoes like butter and sour cream, just about any ingredients can top a potato. Relatively inexpen-sive 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 po-tato by warming up the water inside of it first. A steamed potato has a different, more dense texture than a baked one.

LEARN: TECHNIQUE

13

TATER TOPPERS

the sunrise spud

the bunny spud

the shepard’s pie-tato

How to Make a Baked PotatoFirst, 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 pota-toes 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.

Potato Fried Egg Cheddar Cheese Hot Sauce

Potato Cucumbers Tomatoes Lettuce Ranch Dressing

Potato CarrotsPeas GravyCooked Ground Beef

Instead of the traditional pie crust, herd your favorite ingredients for this com-

fort food pie into a nutritious potato.

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

your breakfast favorites.

Like a bunny nibbles all the vegetables in a gar-den, stuff a potato with fresh veggies and have

your salad in your potato rather than on the side.

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

14

FEATURE: COOKING

Like two best friends, socks and shoes, Bert and Ernie, forks and spoons, and even Christ-mas 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.

Add half an apple cut in thin slices sprinkled with cinna-mon for a perfect lunch.

Yum!

Pair It

Makes 2 servings

What you need: 1 teaspoon butter 1 (10 inch) flour tortilla2 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 tor-tilla 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.

Peanut Butter & Jelly Quesadilla

Dynamic Duos

15

Dynamic Duos Salt & Pepper English Chips

Makes 4 servings What you need: 1 teaspoon butter 2 tablespoons olive oil 4 medium potatoes, cut into ½ inch wedges¼ teaspoon salt¼ teaspoon black pepper

How you do it: Add butter and olive oil to a skillet over medium heat. Pat potatoes dry and care-fully place in the skillet. Cook until the potatoes are cooked through and crispy and golden brown. Sprinkle with salt and pep-per and serve.

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

Pair It

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.

Making & Keeping Friends

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

Be yourself. 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.

Oh, yeah!Ask an adult to test for done-ness. A paring knife should easily pierce a cooked potato.

FEATURE: COOKING

16

Makes 6-8 servings What you need: 1 (16 ounce) box of pasta, cooked2 tablespoons olive oil ½ cup yellow onion, chopped finely1 cup peas or snap peas4 carrots, sliced into coins 3 tablespoons fresh parsley, chopped finely½ 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 be-come soft. Add noodles, cheese and parsley and gently toss. Cook for about 3 minutes or until cheese is melted.

Pair It

Peas & Carrots with Noodles

Pair this with a salad filled with garden vegetables like cucumbers, onions, toma-toes and peppers.

&What Is An Ampersand?

An ampersand (am-purr-sand) is a logogram or picture repre-sentation 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.

Dinner!

Cooking with friends is fun.

17

Perfect PairsSome 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 oilLycopene, a chemical in tomatoes that makes them red, is a nutrient that boosts health in our cells. Re-searchers learned that olive oil helps the body better absorb lycopene.

Spinach and orangesSpinach is a leafy green vegetable known as a pow-erhouse 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 raspberriesDelicious 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.

Jess and Maia are best friends.

FEATURE: HISTORY

Female Foodies

What is Women’s History Month?

Why does remembering history matter?

18

March is Women’s History Month. I t i s an opportunity to celebrate the accomplishments of amazing, fear less, smart, talented women in every area of American l i fe. Many

women have made important con-tr ibut ions to food and cooking in America. Be inspired by mini-pro-f i les of these exceptional Ameri-can women.

Celebrating Great Achievements During Women’s History Month

The idea for creating Women’s Histo-ry Month began with teachers. Back

in 1911, a time before women even had the right to vote

in the United States, Inter-national Women’s Day was created to celebrate and inspire women. Flash forward to 1978. This was

a time in American histo-ry when life for women was

changing. More women want-ed 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 Califor-nia planned educational events that lasted a whole week. About six months later, many teach-ers 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 even-tually created a National Women’s History Week in 1980. The idea kept growing and eventually became Women’s History Month.

March 8 is International

Women’s Day.

We get messages from all different places l ike family, fr iends, 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 l ikely get 100 different an-

swers. Women’s History Month cre-ates an opportunity to think about everything women have done, even when people bel ieved that it was impossible for women to be astronauts or own large businesses or lead countr ies. 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.

FEATURE: HISTORY

19

M.F.K. Fisher

Born 1908Mary Frances Kennedy Fisher is more well known by her initials, MFK. She is arguably the most important person in 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 eat-ing was an art form.

Esther Peterson

Born 1906Think if all the food made and sold in America. Having safety standards for food is very impor-tant because it keeps people from getting sick. The government helps keep food safe for citizens now, but years ago, businesses were not regulated. Esther Peter-son served America by protect-ing consumers. She had many different jobs in the federal government and eventually be-came the Director of the Off ice of Consumer Affairs. She worked very hard to help consumers know more about the food they bought. “Sel l by” dates on food packages and adding nutr it ion-al labels to foods are two of her major accomplishments.

Julia Child

Born 1912Julia Child has been so influential in the world of cooking that her en-tire kitchen is now on display at a Smithsonian museum in Washing-ton, DC. That particular kitchen was used to film many of Julia’s televi-sion shows. Not the first woman to cook on television, she undoubt-edly became the most popular. Af-ter living in Asia and Europe while working for the government’s Se-cret Intelligence department (that means spies!), Julia was inspired by the foods she discovered. She at-tended cooking school and even-tually 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.

TV Pioneer Consumer

Advocate

Writer & Artist

TV Pioneer

20

Alice Waters

Born 1944Sometimes called the “mother of American food,” Alice Waters has gotten people ex-cited about fresh food for the past few de-cades. After spending time in France as a 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 earl ier. She began cooking for her fr iends who thought that her food was simply delicious. Eventually she opened her restaurant called Chez Panisse, which has won many top awards. As Alice began planning the food to sell in her res-

taurant, 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 nutrit ious. She also believes in educating people—especially kids—about food through her cookbooks and Edible Schoolyard food education program.

Rachael Ray

Born 1968Growing up in a family that owned restaurants prepared Rachael for a career in food. Before becoming a celebrity chef, Rachael worked at a gour-met 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 posi-tive attitude, she encourages her television show watchers and cookbook readers to have fun and try new things. A sup-porter of teaching kids to cook, Rachael runs the nonprofit or-ganization Yum-o! to promote food education and feeding hungry children.

FEATURE: HISTORY

Do you feel that boys and girls are equal today? Do boys and girls have ac-cess 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?

Food Personality

Chef & Activist

Questions for Critical Thinking

LEARN: FEED YOUR BODY

What Are Allergies?

21

FEATURE: HISTORY

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 in-telligent. 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 pea-nuts or milk, which are common allergens—as an enemy invader. To protect itself, the body makes a substance called antibodies.

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 aller-gies may need a shot of medicine from a device called an auto-injector.

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 l iquid 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.

Parent Jennifer Solomon became an allergy ex-pert when she learned that her daughter had a peanut and tree nut allergy. With her sister Julie, Jennifer started a business called nutfree-wear in an effort to raise awareness about aller-gies. We asked Jennifer how can kids with aller-gies learn to be advo-cates for themselves.

JENNIFER: Food allergy awareness is key. By learning all you can from your parents, med-ical professionals, and organizations such as FARE (Food Allergy Research and Edu-cation) 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 be-fore 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.

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

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: 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 some-one 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 r ight 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 activit ies. Always have your auto-injector with you or close by.

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

Managing Allergies at School

Visit www.nutfreewear.com to learn more.

Have you had

an allergy test?

Cool gear

The gadget in the Janu-ary/February 2015 is-sue 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 & JOKESDO: CUISINE QUIZ & GADGET GUESS

Cuisine Quiz

Gadget Guess

Extreme Close Up

What Is It?

Kitchen Riddles: a plant (photosynthesis; a mushroom)

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?

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.

Peanut Butter

The object in the J a n u a r y / F e b r u a r y 2015 issue is an ex-treme close up view of a raspberry. Rasp-berries are many tiny globes clustered to-

gether tightly. Raspberries can also have small fibers which are edible. Because raspberries are tightly packed individual sec-tions, always clean raspberries carefully. Dirt or tiny critters can be between the sections.

22

1.

2 .

3 .

4 .

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

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

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

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

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

Which do you prefer, creamy or smooth?

DO: PUZZLES & JOKESDO: CUISINE QUIZ & GADGET GUESS

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

Gouda - smooth Dutch cheeseBrie - creamy French cow’s-milk cheeseFeta - salty Greek cheeseAsiago - hard, nutty-tasting cheeseMozzarella - soft, Italian cheeseAmerican - mild-tasting processed cheeseCheddar - hard, yellow cheese Stilton - smelly, strong English cheeseGorgonzola - Italian blue cheeseManchego - Spanish sheep’s milk cheeseProvolone - mild, easy-melting cheeseSwiss - mild cheese with holesMunster - smelly French cheeseBurrata - creamy Italian cheeseColby - mild yellow American cheeseChevre - soft French goat’s milk cheeseParmesan - hard Italian cheeseTaleggio - tangy Italian cheeseBalfour - crumbly sheep’s milk cheesePecorino - hard Italian sheep’s milk cheese

Varieties of Cheese

Word Find

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

What room is never entered?

A Bit of Wit

Direc t ions : Find and c i rc le the foods f rom the l i s t 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!

Why did the man go int o the pizza business?

Li ly, Age 9

Re ade r sub mit ted j oke!

Kno ck, kno ck!

Who’s there?

Nope, cows say “moo” not who!

Cows!

Cows who?

23

A 12 ounce jar of peanut butter has about how many peanuts in it? a) 54 b) 540 c) 5,400

Why don’t chickens play

sports? I don’t eat fo o d. I surv ive on a l ight

meal every day. What am I?

He wanted to make some

dough.

B ecause they hit fowl

bal ls.

L ibrar ians & Teac hers : P lease feel f ree to reproduce copies of the Puzz les & Jokes pages for your readers to en joy.

INGREDIENTthe magazine for kids curious about food

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

hello@ingredientmag.com www.ingredientmag.com

March and April Fo o d Fun Days

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

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

ISSN 2160-5327