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Teens Explore World Through Food

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Our teen group researched and cooked food from
different countries and shared our findings and cookings with each other and
guests (other library patrons, moms and friends) who wanted to learn.

Check out our video and the recipes can be found below.  Bon appetit!

Gyoza Dumplings: Claire

Prep time: 15 minutes

Cooking time: 20 min

Total time: 35 min

Ingredients:

  • ½ pound ground pork (1 cup)
  • ¾ cup shredded Napa cabbage
  • 1 Green onion diced
  • 2 teaspoons minced ginger
  • 1 egg, lightly beaten
  • 1 tablespoon soy sauce
  • ¼ teaspoon hot chili oil
  • ¼ teaspoon vegetable oil for frying
  • 30 gyoza wrappers

Preparation:

Bring a pot of salted water to a boil. Blanch (to put food items in boiling water or steam for a short time) the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove and drain thoroughly.

In a medium bowl, combine the ground pork, cooked cabbage,  green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.

Lay out a gyoza wrapper. Place a teaspoon of the filling on the middle of the wrap. Wet the edges with water, fold the sides up to form a half circle then pinch the edges to seal them. Continue with all other gyoza wrappers until all filling is gone.

Cooking:

Heat 1 tablespoon of oil in a heavy frying pan on medium/high-high heat. Add 12-15 gyoza wraps to pan and cook for 2 minutes or until golden brown on the bottom. Add ½ cup of water to pan cover dumplings until the water is absorbed (5-7 minutes)) repeat with remaining dumplings.

Crepes: Samantha

Ingredients:

  • 1 cup of flour
  • 1 ½ cups of milk
  • 2 eggs
  • 1 table spoon of cooking oil
  • 3 shakes of salt (¼ teaspoon)

In a large mixing bowl whisk together flour and eggs, gradually mix in water, once mixed together add in salt and butter.

Heat a frying pan or girdle on medium and lightly oil it, pour approximately ¼ cup batter onto the pan/girdle tilt the pan in a circular motion so the batter is spread evenly.

Cook for about 2 minutes (or until bottom is lightly brown), use spatula to flip it over and cook the other side.

California Roll (vegetarian): Rose

Ingredients:

  • Sheets of Nori
  • Avocado
  • Cucumber
  • Sticky rice
  • Sesame seeds

Prepare the rice:

Put rice and 2 cup of water in a cooking pot and bring to boil on high heat once it boils turn heat to low setting cook for 15 minutes, remove from stovetop and cover,  let stand for 10 minutes in separate bowl combine rice, vinegar, salt and sugar, microwave for 30-45 seconds, transfer rice to glass or wooden bowl, and add the vinegar mixture mix. Thoroughly let cool.

Roll preparation:

Lay out a Nori sheet place rice evenly on it, sprinkle on sesame seeds, flip sheet over so the rice side is down, place cut slices of avocado and cucumber on Nori sheet, then roll into a cylinder shape, cut into six pieces serve with soy sauce or wasabi.

Pasta dough: Freyja

Ingredients:

  • 2 cups flour
  • 2 eggs
  • 1/3 cup water
  • 1 teaspoon oil
  • ½ teaspoon salt

In a large bowl stir together 2 cups of the flour and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, water, and oil. Add egg mixture to flour mixture; stir to combine.

Sprinkle a clean kneading surface with the remaining 1/3 cup flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.

Divide the dough into four equal portions. On a lightly floured surface, roll each dough portion into a 12-inch square (about 1/16 inch thick). Let stand, uncovered, about 20 minutes. Cut as desired (see photos 1 and 2, directional). If using a pasta machine, pass each portion through machine according to manufacturers directions until dough is 1/16 inch thick. Let stand; cut as desired.

To serve pasta immediately, cook pasta according to the chart directional 00.

Homemade Pasta:                               Cooking Time*:

  • Bow ties, large or tiny                   2 to 3 minutes
  • Fettuccine                                     1-1⁄2 to 2 minutes
  • Lasagna                                        2 to 3 minutes
  • Linguine                                        1-1⁄2 to 2 minutes
  • Noodles                                        1-1⁄2 to 2 minutes
  • Ravioli                                           7 to 9 minutes
  • Tortellini                                        7 to 9 minutes

To store cut pasta, hang it from a pasta-drying rack or clothes hanger, or spread it on a wire cooling rack. Let pasta dry overnight or until completely dry. Place in an airtight container and chill for up to 3 days. Or dry the pasta for at least 1 hour; place it in a freezer bag or freezer container and freeze for up to 8 months. Makes 5 servings.

–Freyja, Magnolia Teen Adviser

MAG

The post Teens Explore World Through Food appeared first on Push to Talk.


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