argentinian corn empanadas + chimichurri sauce + lime-melon fresca ...
Awesome Argentinian Corn Empanadas + Chimichurri Sauce + Lime-Melon Fresca
•••••••••••••••••••••••••••••••••••••••• awesome argentinian corn empanadas
tear + mix First, make the empanada dough. Have your kids tear up 1 Tbsp of parsley into little bits and put in a large mixing bowl. Add 3 cups all-purpose flour, 1 Tbsp baking powder, 2 tsp sugar, and a pinch of salt. Mix together until well combined.
crack + stir Crack 1 egg into the bowl with the dry ingredients. Add ½ cup softened butter, 3/4 cup water, and ½ Tbsp vinegar or lime juice and stir until the dough is too stiff for a spoon.
knead + cut Have your kids knead the dough in the bowl with their clean hands until it holds together well, adding more flour if necessary. Turn the dough out on a floured surface and cut into about 12 pieces. Have your kids continue kneading the pieces of dough for about 5 minutes until each pieces feels smooth and elastic.
drizzle + rest Put the dough balls in an oiled bowl, drizzle with a little oil and keep covered with a damp clean dish towel while you let them rest. Now it’s time to make the corn filling! :: continued ::
•••••••••••••••••••••••• ••••••••••••••• Family Fun Recipes
cooking Sticky Fingers Cultivating ‘Cool’inary Curiosity in Kids
TM
THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
•••••••••••••••••••••••••••••••••••••••• tear + grate + mix Tear up a small handful of parsley and grate ¼ cup cheese. Add the parsley to a bowl with 1 cup corn, a pinch of sugar, 1/8 tsp black pepper, and ½ tsp salt. Have your kids mix well, even being a little rough so that the corn gets mashed up a bit. Lastly, stir in the grated cheese.
roll + cut Wake the dough up from its nap and have your kids roll each piece out onto a floured cutting board. Using circular cookie cutters or jar lids, have your kids cut out round flat pieces of dough. Place ½ heaping Tbsp of the corn filling in the center of each dough circle. Fold 1 side over the filling to the opposite side, forming a semi-circle or half-moon shape.
fill + fold + seal Place a heaping ½ Tbsp of the corn filling in the center of each dough circle. Fold one side over the filling to the opposite side, forming a semi-circle or half-moon shape. Using clean fingers, have your kids pinch the edges, sealing the filling inside the crust.
pan fry + enjoy! Heat a bit of oil in a non-stick skillet over medium heat on your stove top and pan fry the empanadas on both sides until golden brown. Enjoy with chimichurri sauce!
•••••••••••••••••••••••••••••••••••••••• chimichurri sauce
measure + mix + blend Start by having your kids tear up 1 cup of firmly packed flat-leaf parsley and add to a food processor or a bowl (and use an immersion blender). Then measure and mix in 1 small clove garlic, 1 Tbsp vinegar, 1 Tbsp fresh lime juice, ⅓ cup olive oil, 1 tsp salt, and a pinch of dried oregano (optional). Blend everything together and drizzle or dip your corn empanadas in the finished chimichurri!
•••••••••••••••••••••••••••••••••••••••• melon agua fresca
chop + add + blend Have your kids take the seeds out of ½ a melon, chop the flesh of the melon into pieces, and add to your blender. Add 1 cup water and blend until smooth. Add 1-2 cups of ice, and ½ cup (or to taste) of sugar or honey. Blend until smooth. Cut 1 lime into slices and have your kids squeeze the lime juice into the blender. Blend a bit more and serve!
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
•••••••••••••••••••••••••••••••••••••••• shopping list Corn Empanadas Empanada Dough
Corn Empanada Filling
3 cups all-purpose flour, plus more
1 cup corn (fresh & cooked, frozen
for work surface
& thawed, or canned & drained)
1 Tbsp baking powder
¼ cup cheese (queso blanco,
2 tsp sugar
queso fresco, Monterey Jack, or
pinch of salt
Cheddar)
½ cup butter (or vegetable shortening
½ tsp salt, or to taste
or non-dairy butter)
1/8 tsp black pepper
1 egg
small handful of parsley
3/4 cup water
pinch of sugar
½ Tbsp vinegar or lime juice 1 Tbsp parsley
Chimichurri Sauce
Melon Agua Fresca
1 cup firmly packed flat leaf parsley
½ melon of your choice
1 small garlic clove
(watermelon, honeydew,
1 Tbsp vinegar
cantaloupe, casaba)
1 Tbsp fresh lime juice
1 cup water
⅓ cup olive oil
½ cup sugar, honey, or to taste
1 tsp salt, more to taste
1 lime
pinch of dried oregano (optional)
1-2 cups ice
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
•••••••••••••••••••••••••••••••••••••••• fun food facts: Empanada & Chimichurri History Empanadas are eaten in Latin America, Spain, Portugal, the Caribbean, and the Philippines. They are essentially a stuffed pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread (pan means bread). Usually the empanada is made by folding a thin circular-shaped dough patty over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names. It is likely that the Latin American empanadas were originally from Spain, where an empanada is prepared similarly to a pie that is cut in pieces, making it a portable, easy, and hearty meal for working people. Food historians tend to agree that Chimichurri sauce was probably invented by the cowboys or gauchos to give flavor to the meat they cooked over open fires out on the prairies. It is likely that they used dried herbs, as those were easier to transport and didn’t spoil like fresh herbs would. Historians speculate that the original sauce is likely to have been a bit more similar to English mint sauce, rather than the chimmichurri we know today. The origin of the name “chimmichurri” is a little less clear. One story says that the name comes from “Jimmy’s curry”, Jimmy being an Irish or Englishman who is rumored to have joined in the fight for Argentine independence, or, less romantically, to have been involved in the meat trade. His name was difficult for the Argentinians to pronounce, hence his sauce became known as chimichurri. Still other stories say the name of the sauce comes from the Basque settlers who arrived in Argentina in the 19th century and is derived from the word ‘tximitxurri’, loosely translated as “a mixture of several things in no particular order”.
The surprise ingredient of the week: Parsley! ★
There are two types of parsley - curly leaf and flat leaf. Flat leaf is often referred to as Italian parsley and it has a strong flavor and flat leaves. Curly parsley is bitter and has wrinkled or creased leaves.
★
Parsley is one of the most popular herbs in the world. It is used as an ingredient in salads, soups, stews, and dishes made of tomato, meat, and fish. It is best to add parsley near the end of cooking a dish to ensure the best flavor.
★
Parsley is a natural breath freshener. It reduces the odor of garlic breath when chewed fresh. This is thanks to parsley’s high chlorophyll levels.
★
Two tablespoons of parsley contains 153% of the recommended daily value of vitamin K.
★
Gardeners like to plant parsley near roses to keep them healthier and to intensify their smell and near tomatoes because parsley attracts bees, the main pollinators of tomatoes.
★
Nobody is sure where parsley originated, though it is said by some to have originated in Sardinia, Italy.
Time for a laugh! What is green and sings? Elvis Parsley! Knock knock. Who’s there? Parsley. Parsley who? Parsley the empanadas, please!
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
•••••••••••••••••••••••••••••••••••••••• awesome argentinian corn empanadas
tear + mix First, make the empanada dough. Have your kids tear up 1 Tbsp of parsley into little bits and put in a large mixing bowl. Add 3 cups all-purpose flour, 1 Tbsp baking powder, 2 tsp sugar, and a pinch of salt. Mix together until well combined.
crack + stir Crack 1 egg into the bowl with the dry ingredients. Add ½ cup softened butter, 3/4 cup water, and ½ Tbsp vinegar or lime juice and stir until the dough is too stiff for a spoon.
knead + cut Have your kids knead the dough in the bowl with their clean hands until it holds together well, adding more flour if necessary. Turn the dough out on a floured surface and cut into about 12 pieces. Have your kids continue kneading the pieces of dough for about 5 minutes until each pieces feels smooth and elastic.
drizzle + rest Put the dough balls in an oiled bowl, drizzle with a little oil and keep covered with a damp clean dish towel while you let them rest. Now it’s time to make the corn filling! :: continued ::
•••••••••••••••••••••••• ••••••••••••••• Family Fun Recipes
cooking Sticky Fingers Cultivating ‘Cool’inary Curiosity in Kids
TM
THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
•••••••••••••••••••••••••••••••••••••••• tear + grate + mix Tear up a small handful of parsley and grate ¼ cup cheese. Add the parsley to a bowl with 1 cup corn, a pinch of sugar, 1/8 tsp black pepper, and ½ tsp salt. Have your kids mix well, even being a little rough so that the corn gets mashed up a bit. Lastly, stir in the grated cheese.
roll + cut Wake the dough up from its nap and have your kids roll each piece out onto a floured cutting board. Using circular cookie cutters or jar lids, have your kids cut out round flat pieces of dough. Place ½ heaping Tbsp of the corn filling in the center of each dough circle. Fold 1 side over the filling to the opposite side, forming a semi-circle or half-moon shape.
fill + fold + seal Place a heaping ½ Tbsp of the corn filling in the center of each dough circle. Fold one side over the filling to the opposite side, forming a semi-circle or half-moon shape. Using clean fingers, have your kids pinch the edges, sealing the filling inside the crust.
pan fry + enjoy! Heat a bit of oil in a non-stick skillet over medium heat on your stove top and pan fry the empanadas on both sides until golden brown. Enjoy with chimichurri sauce!
•••••••••••••••••••••••••••••••••••••••• chimichurri sauce
measure + mix + blend Start by having your kids tear up 1 cup of firmly packed flat-leaf parsley and add to a food processor or a bowl (and use an immersion blender). Then measure and mix in 1 small clove garlic, 1 Tbsp vinegar, 1 Tbsp fresh lime juice, ⅓ cup olive oil, 1 tsp salt, and a pinch of dried oregano (optional). Blend everything together and drizzle or dip your corn empanadas in the finished chimichurri!
•••••••••••••••••••••••••••••••••••••••• melon agua fresca
chop + add + blend Have your kids take the seeds out of ½ a melon, chop the flesh of the melon into pieces, and add to your blender. Add 1 cup water and blend until smooth. Add 1-2 cups of ice, and ½ cup (or to taste) of sugar or honey. Blend until smooth. Cut 1 lime into slices and have your kids squeeze the lime juice into the blender. Blend a bit more and serve!
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
•••••••••••••••••••••••••••••••••••••••• shopping list Corn Empanadas Empanada Dough
Corn Empanada Filling
3 cups all-purpose flour, plus more
1 cup corn (fresh & cooked, frozen
for work surface
& thawed, or canned & drained)
1 Tbsp baking powder
¼ cup cheese (queso blanco,
2 tsp sugar
queso fresco, Monterey Jack, or
pinch of salt
Cheddar)
½ cup butter (or vegetable shortening
½ tsp salt, or to taste
or non-dairy butter)
1/8 tsp black pepper
1 egg
small handful of parsley
3/4 cup water
pinch of sugar
½ Tbsp vinegar or lime juice 1 Tbsp parsley
Chimichurri Sauce
Melon Agua Fresca
1 cup firmly packed flat leaf parsley
½ melon of your choice
1 small garlic clove
(watermelon, honeydew,
1 Tbsp vinegar
cantaloupe, casaba)
1 Tbsp fresh lime juice
1 cup water
⅓ cup olive oil
½ cup sugar, honey, or to taste
1 tsp salt, more to taste
1 lime
pinch of dried oregano (optional)
1-2 cups ice
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
•••••••••••••••••••••••••••••••••••••••• fun food facts: Empanada & Chimichurri History Empanadas are eaten in Latin America, Spain, Portugal, the Caribbean, and the Philippines. They are essentially a stuffed pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread (pan means bread). Usually the empanada is made by folding a thin circular-shaped dough patty over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names. It is likely that the Latin American empanadas were originally from Spain, where an empanada is prepared similarly to a pie that is cut in pieces, making it a portable, easy, and hearty meal for working people. Food historians tend to agree that Chimichurri sauce was probably invented by the cowboys or gauchos to give flavor to the meat they cooked over open fires out on the prairies. It is likely that they used dried herbs, as those were easier to transport and didn’t spoil like fresh herbs would. Historians speculate that the original sauce is likely to have been a bit more similar to English mint sauce, rather than the chimmichurri we know today. The origin of the name “chimmichurri” is a little less clear. One story says that the name comes from “Jimmy’s curry”, Jimmy being an Irish or Englishman who is rumored to have joined in the fight for Argentine independence, or, less romantically, to have been involved in the meat trade. His name was difficult for the Argentinians to pronounce, hence his sauce became known as chimichurri. Still other stories say the name of the sauce comes from the Basque settlers who arrived in Argentina in the 19th century and is derived from the word ‘tximitxurri’, loosely translated as “a mixture of several things in no particular order”.
The surprise ingredient of the week: Parsley! ★
There are two types of parsley - curly leaf and flat leaf. Flat leaf is often referred to as Italian parsley and it has a strong flavor and flat leaves. Curly parsley is bitter and has wrinkled or creased leaves.
★
Parsley is one of the most popular herbs in the world. It is used as an ingredient in salads, soups, stews, and dishes made of tomato, meat, and fish. It is best to add parsley near the end of cooking a dish to ensure the best flavor.
★
Parsley is a natural breath freshener. It reduces the odor of garlic breath when chewed fresh. This is thanks to parsley’s high chlorophyll levels.
★
Two tablespoons of parsley contains 153% of the recommended daily value of vitamin K.
★
Gardeners like to plant parsley near roses to keep them healthier and to intensify their smell and near tomatoes because parsley attracts bees, the main pollinators of tomatoes.
★
Nobody is sure where parsley originated, though it is said by some to have originated in Sardinia, Italy.
Time for a laugh! What is green and sings? Elvis Parsley! Knock knock. Who’s there? Parsley. Parsley who? Parsley the empanadas, please!
•••••••••••••••••••••••• •••••••••••••••• Family Fun Recipes
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids TM THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
