mischevious red pepper goulash + wild rumpus buttered noodles + ice cream in a bag
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Sticky Fingers cooking Cultivating ‘Cool’inary Curiosity in Kids
Mixing & Measuring & Chopping Skills, Oh My!
www.stickyfingerscooking.com
© 2020 Sticky Fingers Cooking • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • mischevious red pepper goulash + wild rumpus buttered noodles chop+dice+saute Have kids chop and dice up 1 red bell pepper, 1 small zucchini, ½ of a small onion and 1 clove of garlic. Heat 3 T of butter or oil in a large skillet over medium heat. Sauté the veggies together for 5 minutes and sprinkle in 1 teaspoon of flour and 2 T of paprika, until the veggies are tender. measure+mix Have kids measure and mix in a 6 oz can of tomato paste, ½ tsp of black pepper and 2 tsp of salt into the skillet… Add a little water a little bit at a time to the skillet if it gets too thick. Bring the mixture to a boil. Reduce heat to low, add the lid to the skillet and simmer 10 minutes, until a thick and rich sauce develops. boil+toss While the sauce is simmering, boil a large pot of salted water and cook egg noodles until al dente… Drain and toss with butter and set to the side. You can also serve with rice, potatoes or any other type of pasta. stir+simmer Just before serving the goulash, have kids stir in 2 tsp of sugar or honey, 2 tsp of vinegar (any kind will work) and season with extra salt and pepper to taste. Simmer for a few more minutes... dollop+EAT! Serve the goulash warm on top of the buttered egg noodles and top with a dollop of sour cream and a sprinkle of cheese… Enjoy! • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • ice cream in a bag fill+ice+seal In a pint-sized ziploc bag have kids add in 1 to 1½ C of chocolate milk and a handful of chocolate chips into the bag, and seal it up tight. Fill one large (gallon) ziploc freezer bag half full of ice, and add 4 T of salt. Add the smaller pint sized bag with the chocolate milk into the bigger bag with the ice. Seal the larger gallon bag tight.
continued
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Sticky Fingers cooking Cultivating ‘Cool’inary Curiosity in Kids
Mixing & Measuring & Chopping Skills, Oh My!
www.stickyfingerscooking.com
© 2020 Sticky Fingers Cooking shake!dance!shake! Have kids shake and dance around with the ziploc bag until the mixture is ice cream, which takes about 5 to 10 minutes. Take the small bag out of the large bag, wipe off the top of the small bag, then open it carefully. Spoon into Dixie cups and...LETS ALL SCREAM FOR ICE CREAM.!!
shopping list Mischevious Red Pepper Goulash + Wild Rumpus Buttered Noodles ❏ 1 red bell pepper ❏ 1 (6 ounce) can tomato paste ❏ 1 small zucchini ❏ ⅓ cup vegetable oil or butter ❏ 1 small onion ❏ 2 T Hungarian sweet paprika ❏ 2 tsp salt ❏ 1 tsp vinegar (any kind will work!) ❏ 2 tsp sugar or honey ❏ Sour cream and/or cheese for the top ❏ ½ tsp black pepper ❏ ½ lb Macaroni pasta OR rice OR egg ❏ 1 clove garlic, minced noodles ❏ 1 tsp flour ❏ 1 cup water (use as needed)
Ice Cream In A Bag ❏ Chocolate chips ❏ 1 C chocolate milk ❏ 2 T salt ❏ 1 pint-size food storage bag (‘Ziploc’) ❏ Ice cubes ❏ 1 gallon-size plastic food storage bag
continued
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Sticky Fingers cooking Cultivating ‘Cool’inary Curiosity in Kids
Mixing & Measuring & Chopping Skills, Oh My!
www.stickyfingerscooking.com
© 2020 Sticky Fingers Cooking fun food facts: Goulash History! ★ Hungary is a landlocked country in Europe with many neighbors – Slovakia, Ukraine, Romania, Serbia, Croatia, Slovenia and Austria. It is mostly flat, with low mountains in the north. ★ Lake Balaton, a popular tourist center, is the largest lake in central Europe. ★ Famous Hungarian: Albert Szent-Györgyi – who discovered Vitamin C ★ The word Goulash comes from the Hungarian word Gulyás pronounced almost the same only with no ‘L’, which is a word for a Hungarian Herdsman or Cowboy. ★ As the herdsman would go on cattle drives, they would make a stew or soup on the open fields. The plains of Hungary were the perfect place to raise cattle. Stews and soups were made in a kettle over an open fire for all the gulyas (herdsmen). ★ The two most popular spices in the world are Black Pepper (Pfeffer) and Paprika—which became the Hungarian word for peppers both bell pepper and the hotter chili peppers. ★ An important rule for all kinds of goulash, pörkölt and paprikás is to start by frying the onions in the oil first, until light gold. ★ This ensures that the flavor of the paprika is released by contact with the hot fat, but that it does not burn or become bitter, which can easily happen if the pan is not taken off the fire first.
fun food facts: Paprika! Paprika is a red spice made from dried bell peppers that have been ground into tiny particles. While many people typically think of Hungarian foods when they think of the spice — especially since the name comes from the Hungarian language. There are many European countries that use the seasoning regularly to both color and flavor foods. It is added to soups and stews, sprinkled over the tops of meats, or forms part of many grilling rubs or seasonings. Paprika is also a common ingredient in sausages, especially those produced in Spain, Portugal, and Germany. ★ With its often mild flavor and light aroma, paprika is not usually spicy like the seasonings made from chili peppers. This makes sense, since the red bell pepper is a rather sweet and mellow fruit. This spice can add a little heat to a dish, however, especially when certain varieties are used. Yellow to light tan seasonings are often the spiciest, while the red is usually fairly mild. ★ There are also different grades of paprika, though not many are sold in standard US grocery stores. In Hungary, each grade can yield very different flavors. A few sample grades include the following: • Hot or Eros—usually light brown, containing lots of • Noble Sweet—bright red and medium flavor heat. • Special Quality—most mild and usually bright red. continued
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Sticky Fingers cooking Cultivating ‘Cool’inary Curiosity in Kids
Mixing & Measuring & Chopping Skills, Oh My!
www.stickyfingerscooking.com
© 2020 Sticky Fingers Cooking fun food facts: Red Pepper! ★ You might think that bell peppers are vegetables, but they are actually fruits! ★ The most popular bell pepper in the United States is the green bell pepper. Other peppers sold in the United States include hot peppers (also called chili peppers), poblano peppers and banana peppers. ★ The scientific name for bell peppers is Capsicum annuum and the scientific name for hot peppers is Capsicum frutescens. ★ Peppers can come in a variety of sizes and shapes, from short and round to large and oblong. ★ Peppers come in many colors, including green, yellow, red, even brown and purple! ★ Bell peppers have a thick flesh with a smooth, waxy skin and a crunchy texture. ★ Pepper flavors range from sweet to extremely hot. ★ Green and red bell peppers come from the same plant. As bell peppers mature, their color changes from green to red as they ripen and become sweeter. That's why red peppers are sweeter than green peppers. ★ One-half of a medium-size bell pepper counts as one serving. ★ All bell peppers are rich in vitamin C, but red bell peppers contain more than twice as much vitamin C as green bell peppers. ★ Dried chili pepper wreaths are called "ristras" and are considered symbols of plenty and hope. ★ Peppers are native to Mexico, Central America and northern South America.
Why do fish swim in salt water? Because pepper makes them sneeze! What kind of socks do you need to plant bell peppers? A: Garden hose! What does a nosey red pepper do? Gets jalapeno business!
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Sticky Fingers cooking Cultivating ‘Cool’inary Curiosity in Kids
Mixing & Measuring & Chopping Skills, Oh My!
www.stickyfingerscooking.com
© 2020 Sticky Fingers Cooking