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Pop up cooking creativity – Bowie News
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Pop up cooking creativity

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(Family Features) As an important life skill, learning to cook and becoming familiar with kitchen basics can be an exciting adventure for kids from toddlers to teens. Using a delicious childhood favorite like popcorn as the key ingredient at the center of your lessons can spur interest and enthusiasm.

Along with understanding measurements and safety, teaching your children how to make simple recipes also offers opportunities to bond and make memories that can last a lifetime. Popcorn is a snack food associated with good times and it’s versatile enough to encourage creativity.

While it’s important to start with easy techniques that introduce future chefs to the culinary world, it’s also helpful to ensure they’ll enjoy eating their first creations so they’ll be eager for more time in the kitchen.

As a whole grain that’s 100% unprocessed with no additional additives, hidden ingredients or GMOs, air-popped popcorn has only 30 calories per cup and offers a whole grain that provides energy-producing complex carbohydrates. Because whole grains are important sources of nutrients such as zinc, magnesium, B vitamins and fiber, you can instill the values of nutritious snacking all while having some fun.

These simple yet delicious recipes and tips can help you get your kids involved in the kitchen.

Encourage Creativity
Making learning fun is an important introduction to the world of cooking. Starting with a versatile base ingredient like popcorn that’s naturally low in fat and calories, encourage your child to get creative with a recipe like Pop-a-rific Popcorn Balls. With simple variations like adding food coloring or mixing in candies, nuts or dried fruit, it’s a colorful way for little ones to build confidence in their skills.

Measure Ingredients
A key component to recipes of all difficulty levels, teaching measurements from teaspoons and tablespoons to cups, ounces and more is valuable knowledge. Start with the basics like these Simple Popcorn S’mores that call for popcorn and graham crackers to be measured out in cups so your child can focus on one unit of measurement. Then, if little ones are helping, have an adult melt the chocolate and drizzle for a family-favorite snack.

Get Messy
Learning how to create and explore is often productive (and fun) when children can get their hands dirty. Sweet ’n’ Salty Popcorn Pretzel Sticks are a perfect canvas for letting kiddos work directly with the ingredients as they can roll pretzels in peanut butter, add sprinkles to their heart’s content and press popcorn into their newfound favorite treat.

Find more kid-friendly recipes to get the whole family involved in the kitchen at popcorn.org.

DIY Popcorn Bar

Whether you’re entertaining guests, hosting a houseful of kids or simply enjoying a weekend at home, a DIY popcorn bar provides a tasty and joyful way for children and adults alike to create their own version of an afternoon snack. Just set out a few ingredients and watch the fun unfold.

  • Small popcorn bags, bowls or cups
  • Scoops or spoons
  • Popped popcorn
  • Peanuts (remember to ask fellow parents if their children may have an allergy)
  • Candies
  • Raisins
  • Chocolate chips
  • Seasonings
  • Shredded cheese
  • Shredded coconut
  • Melted butter

Sweet ‘n’ Salty Popcorn Pretzel Sticks

Servings: 6

  • 6 tablespoons peanut butter
  • 6 large pretzel rods
  • 3 cups popped popcorn
  • sugar sprinkles
  • 3/4 cup mini chocolate chips (optional)
  1. Spread 1 tablespoon peanut butter over one pretzel, leaving 2-inch “handle” without peanut butter. Repeat with remaining peanut butter and pretzels.
  2. Press and roll popcorn onto peanut butter to coat each pretzel. Sprinkle with sugar sprinkles.
  3. To make optional chocolate drizzle: Place chocolate chips in small resealable plastic bag and seal bag. Microwave 30 seconds, or until chocolate is melted.
  4. Clip small corner from bag and squeeze to drizzle chocolate over popcorn.
  5. Sprinkle with additional sugar sprinkles. Allow chocolate to harden before serving.

Pop-a-rific Popcorn Balls

Yield: 14 balls

  • 3 quarts popped popcorn, unsalted
  • 1 package (1 pound) marshmallows
  • 1/4 cup butter or margarine
  1. Place popped popcorn in large bowl.
  2. In large saucepan over low heat, cook marshmallows and butter or margarine until melted and smooth. Pour over popcorn, tossing gently to mix well. Cool 5 minutes.
  3. Butter hands well and form into 2 1/2-inch balls.
  4. Variations: To color popcorn balls, add 3-4 drops of food coloring to smooth marshmallow mixture. Mix well to distribute color evenly then pour over popcorn as instructed.
  5. Mix in candies, nuts or dried fruit after mixing popcorn and melted marshmallows. Stir to distribute then form into balls.
  6. Place nonpareils in shallow bowl or plate. Roll popcorn balls in nonpareils after forming.

Simple Popcorn S’mores

Yield: 10 cups

  • 10 cups freshly popped popcorn
  • 1 package (10 1/2 ounces) miniature marshmallows
  • 2 cups graham crackers, broken into small pieces
  • 1/2 cup milk chocolate, melted
  1. On baking sheet, combine popcorn, marshmallows and graham crackers.
  2. Drizzle with melted chocolate and cool.


SOURCE:
Popcorn Board

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Create fresh, filling springtime salads

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(Family Features) When the crisp air of spring tickles your face and sunrays splash you with warmth, you know salad season has arrived. With fresh flavors abounding this season, the options are nearly endless – just choose your favorite base, toppings and dressings and you’re set with a delicious first course or hearty meal all on its own.

Not every salad requires leafy greens for the base, however. Consider this Greek Beet and Watermelon Rice Salad, a Greek-inspired Jasmine rice dish loaded with fresh, tangy flavors that are sure to please your taste buds. Made with Success Boil-in-Bag Jasmine Rice that cooks up soft and fluffy every time, this recipe offers a hint of floral, sweet flavor to keep you feeling full. In just 10 minutes, you can have sweetly aromatic Jasmine rice that’s perfect for your lifestyle needs – it’s naturally gluten free, non-GMO Project Verified and free of MSG and preservatives.

Fruit salad may be nothing new, particularly when using fruits like oranges, cherries or grapes, but watermelon may be the fun new spin you need at your next cookout. The pairing of sweet watermelon, tangy feta cheese, refreshing mint, earthy beets, nuts and fluffy rice offers a winning combination. Quick tip: Make sure the rice is fully cooled after cooking to avoid a warm, watery result.

Fresh herbs, tomatoes, corn, basmati rice and a simple vinaigrette make Spring Corn and Rice Salad another delicious seasonal side that’s ready in just 15 minutes. Step out of your salad comfort zone with this refreshing solution that makes it easy to add veggies to your diet. When you’re drawing up weekly meal plans and tired of relying on traditional lettuce-based salads, consider rice salads as an alternative for enjoying chopped vegetables – plus, hearty rice can help keep you full longer.

Better yet, you can make this rice salad your own by experimenting with the ingredients. Try adding shredded chicken, hard-boiled eggs, fresh mango, ground cumin, fresh grated ginger, grilled corn or any other springtime flavors.

Remember, high quality doesn’t have to be high maintenance. Aromatic, premium long-grain  Success Boil-in-Bag Basmati Rice is a no measure, no mess option that cooks up perfectly every time. Aside from being naturally gluten free, it’s also free of preservatives and MSG and is non-GMO Project Verified. It’s no stranger to versatility either – in 10 minutes, you can enjoy basmati rice’s subtle, nutty flavor and unique texture alongside other warm-weather favorites.

Find more ways to enjoy spring salad season by visiting SuccessRice.com.

Greek Beet and Watermelon Rice Salad

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

  • 1          bag Success Jasmine Rice
  • 1/4       cup olive oil
  • 2          tablespoons lemon juice
  • 1/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1          cup thinly sliced, cooked golden beets
  • 1          cup thinly sliced watermelon
  • 1/4       cup feta cheese, crumbled
  • 1/4       cup pitted black olives, halved
  • 1/4       cup red onion, thinly sliced
  • 1          tablespoon fresh mint, thinly sliced
  • 2          tablespoons walnuts, toasted and chopped, for garnish
  1. Prepare rice according to package directions. Allow to cool completely.
  2. In medium bowl, whisk oil, lemon juice, salt and pepper.
  3. Add rice to bowl with dressing and stir to combine. Let stand 5 minutes.
  4. Transfer rice to serving platter. Lay beet slices down one side of rice. Lay watermelon slices down opposite side. Top with feta, olives, red onion and mint. Garnish with walnuts.

Tips: Substitute capers for olives, if preferred.

To diminish “raw” flavor of onions, soak in ice water at least 5 minutes before using in recipe.

Use roasted, boiled, steamed or grilled beets.

Spring Corn and Rice Salad

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

  • 1          bag Success Basmati Rice
  • 1          cup frozen corn, thawed
  • 2          Roma tomatoes, seeded and diced
  • 1/2       cup minced fresh basil
  • 1/2       cup diced red onion
  • 1/2       cup vinaigrette dressing
  • 2          green onions, chopped
  • 1/2       teaspoon salt
  • 1/2       teaspoon black pepper
  1. Prepare rice according to package directions. Allow to cool completely.
  2. In medium bowl, combine corn, tomatoes, basil, red onions, vinaigrette and green onions. Fold in rice, salt and pepper.
  3. Serve salad at room temperature or chilled.


SOURCE:
Success Rice

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Turn a favorite spring veggie into a stellar soup

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(Family Features) If you’re in need of a soup outside the usual mushroom or celery varieties, turn to another springtime favorite: carrots. More than just a veggie you can serve with dip, they’re creamy, delicious and pair well with ginger in this Creamy Carrot Soup. Discover more easy recipes for family meals at Culinary.net.

Creamy Carrot Soup

Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2 cans (14 ounces each) carrots
  • 2 cups broth of choice
  • 1/2 cup brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ginger
  • 1/4 cup orange juice
  • 1/4 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • honey
  • BLT wraps, for serving
  1. In blender, blend canned carrots, including juices, until smooth. Transfer to pot and add broth.
  2. Mix in brown sugar, garlic powder, onion powder, ginger and orange juice. Bring to simmer then add cream. Add salt and pepper, to taste.
  3. Drizzle honey over each bowl. Serve with BLT wraps.


SOURCE:

Culinary.net

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Enjoy a lighter soup on cool spring days

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(Family Features) Permanent heat may be on the way, but spring still offers plenty of chilly, rainy opportunities for a warmup from the inside-out. Serve a comforting bowl of Lemon Chicken Orzo Soup to keep spring chills away. Discover more seasonal recipes at Culinary.net.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=RM3jqbY0nfs%3Fsi%3DwiYYdMtn9WPm4k8a%26controls%3D0

Lemon Chicken Orzo Soup
Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2          carrots
  • 2          celery stalks
  • 3          tablespoons butter
  • 2          cups cooked, chopped chicken
  • 1/3       cup lemon juice
  • 2          teaspoons lemon pepper
  • 6          cups broth
  • 1          cup orzo
  • 1          tablespoon garlic powder
  • 1          tablespoon onion powder
  • 1          tablespoon thyme
  • 1          tablespoon sugar
  • 1          cup heavy cream
  • salt, to taste
  • pepper, to taste
  • cucumber sandwiches, for serving
  1. Chop carrots and celery. In pot, saute with butter.
  2. In bowl, mix chicken with lemon juice and lemon pepper then set aside.
  3. After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
  4. Add salt and pepper, to taste. Serve with cucumber sandwiches.

SOURCE:

Culinary.net

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