January 22 — “Always remember that cooking means experimenting, and sometimes experiments go awry,” says January 5, 2016 Chopped Junior contestant Emily Waters. “And even if a recipe doesn’t turn out quite right, it doesn’t mean you are a bad chef. You might just need to try again.”
After all, Emily says, she didn’t make it to the final round of the Chopped Junior. But that doesn’t matter, she knows. “I had a ball, and it’s an experience I will remember for the rest of my life.”
January 21 — “Creating new recipes is one of the most fun things I do,” says Chopped Junior contestant Emily Waters.
“Sometimes, I just look through the pantry and see what we have in there. Then I get creative and come up with something new and yummy.”
Tips: “Be sure that the flavors go well together, but that the dish is new and interesting at the same time.”
January 20 — Chopped Junior contestant Emily Waters knows that cooking well requires a lot of preparation, as well as clean-up time.
What’s her best tip for prepping? “Make sure you do all of your chopping first and that your oven is preheated,” she says.
What’s her favorite cleaning-up tip? “Try to stay neat as you go so that it’s not as overwhelming at the end.”
January 19 — “Cooking well means always having fun in the kitchen. It should never feel like a chore. And, there’s never one way to make a dish. Following recipes can be great, but coming up with your variation is sometimes better. Just have fun and enjoy cooking — and always try to learn something new.”
Emily says one of the fun things that she learned on Chopped Junior is that bruschetta is actually pronounced Bru-sKe-ta — not Bru-sHe-tta.
Here’s what you need to make bruschetta:
- 1 loaf sourdough bread sliced 1 inch thick
- 4 T. extra virgin olive oil
- 3 diced roma tomatoes
- 1 cup grated Parmesan cheese
- 4 T. fresh chopped basil
- 3 garlic cloves, minced
- Salt and black pepper to taste
Step 1: Brush bread slices with olive oil and broil on each side until toasted.
Step 2: In a small bowl combine the remaining ingredients.
Step 3: Spoon tomato mixture onto the toasted bread and sprinkle with Parmesan cheese.
January 18 — Today we celebrate the appearance of Emily Waters on the Food Network’s Chopped Junior TV show on Jan. 5, 2016. The Edible Education® student was one of four contestants, and she made it to the entree round.
So this week we’ll share 7 tips from Emily, starting with the reason she wanted to become a good cook — and how can she inspire other kids to do the same!
Emily says: “I have loved watching Food Network with my mom, and that made me want to always be with her when she cooked dinner. She and I worked together to figure out which dishes our family liked the best, and we started to look forward to having a night where we always cooked it — like my favorite, Roma Tomatoes and Chicken over Pasta.”
Click here for the recipe.
January 17 — We end our week’s worth of tips on quinoa with good news for those on a gluten-free diet: Quinoa is is ideal because it not only lacks gluten — it doesn’t even belong to the same plant family as wheat, oats, barley, or rye.
Some studies also show quinoa flour to have higher-than-expected digestibility. Both of these factors would be expected to decrease the risk of an adverse reaction to quinoa—especially in comparison to a cereal grass like wheat.
While it is possible to make baked goods and pastas out of 100% quinoa flour, most companies combine quinoa flour with other flours (like tapioca flour or rice flour) or with oatmeal to produce a lighter texture. (Products made with 100% quinoa flour typically have a heavy and dense texture, sometimes referred to as “truffle-like.”) When combined with rice flour or tapioca flour, however, quinoa-based products definitely qualify as gluten-free and should help reduce risk of adverse reactions.
The most common type of quinoa you will find in the store has an off-white color but red and black quinoa are becoming more available.
Try this recipe tonight: Quinoa Pilaf with Veggies!
January 16 — Quinoa is generally available in prepackaged containers as well as bulk bins. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the quinoa are covered and that the store has a good product turnover so as to ensure its maximal freshness.
Whether purchasing quinoa in bulk or in a packaged container, make sure that there is no evidence of moisture. When deciding upon the amount to purchase, remember that quinoa expands during the cooking process to several times its original size. If you cannot find it in your local supermarket, look for it at natural foods stores, which usually carry it.
Store quinoa in an airtight container. It will keep for a longer period of time, approximately three to six months, if stored in the refrigerator.
January 15 — Food historians tell us that quinoa is clearly rooted in South America, in the Andes region that is currently divided up between the countries of Argentina, Bolivia, Chile, Colombia, Ecuador, and Peru.
Along with maize, quinoa was one of the two mainstay foods for the Inca Empire that had its start around 1200 AD.
Perhaps it has long been popular because it is hearty. Quinoa can survive in a variety of growing conditions. But Peru remains the largest commercial producer of quinoa, harvesting 41,079 metric tons in 2010. Bolivia was the second largest producer with 29,500 metric tons. Together, these two South American countries produced nearly 99% of all commercially grown quinoa in 2010. In terms of export sales, quinoa has risen to the level of an $87 million dollar business in these two countries.
Image by superfoodsbazaar.com
January 14 — Researchers have taken a close look at certain antioxidant phytonutrients in this flowering plant called quinoa and found two flavonoids—quercetin and kaempferol.
In fact, the concentration of these two flavonoids in quinoa can sometimes be greater than their concentration in high-flavonoid berries like cranberry or lingonberry.
Here are other big scientific words that reflect the big impact of of this yummy ancient grain:
- Quinoa contains anti-inflammatory phytonutrients including polysaccharides like arabinans and rhamnogalacturonans;
- It also has hydroxycinnamic and hydroxybenzoic acids;
- And it contains flavonoids like quercetin and kaempferol;
- Plus, quinoa has saponins — including molecules derived from oleanic acid, hederagenin and serjanic acid.
- It also has the omega-3 fatty acid, alpha-linolenic acid (ALA).
Talk about having something to chew on!
January 13 — The Food and Agricultural Organization of the United Nations (FAO) officially declared that 2013 was recognized as “The International Year of the Quinoa.”
Proposed by the government of Bolivia and receiving strong support from many Central and South American countries, quinoa has now been singled out by the FAO as a food with “high nutritive value,” impressive biodiversity, and an important role to play in the achievement of food security worldwide.
Click here for a yummy recipe to make at home tonight: Quinoa Cakes with Sour Cream.