SUNDAY, SEPTEMBER 26, 2010
KLMNO
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from The Mini Page © 2010 Universal Uclick ¡Cocinemos! (Let’s Cook!)
Rookie Cookie has gathered a few Hispanic recetas (reh-SEH-tahs), or recipes, from friends. Clip your favorites to save and make again.
Tamales Tamales (tuh-MAHL-ehs) are eaten in many Latin American countries. They are all a little bit different, but most start with masa (MAH-sah), a dough made from corn. Masa is filled with vegetables, meat, cheese or other foods and then wrapped in a corn husk or other large leaf. Then the tamal is steamed or boiled. People peel off the wrapper and eat the masa and filling.
Una receta de Rookie Cookie
• 1 teaspoon salt • 1 onion, coarsely chopped • 3 to 4 garlic cloves • 6 whole peppercorns • 1 teaspoon whole cumin seeds • 1/2 teaspoon oregano • 1 teaspoon ground cinnamon • 1/2 teaspoon black pepper • 1/2 teaspoon paprika
from The Mini Page © 2010 Universal Uclick Ready Resources
The Mini Page provides ideas for websites, books or other resources that will help you learn more about this week’s topics.
On the Web:
•
www.nickjr.com/recipes/all-shows/seasonal_ hispanic-heritage/all-ages/index.jhtml
At the library: • “Mis Comidas (My Foods)” by George Ancona
TM
Carnitas (Pork) This is a good filler for tamales or delicious by itself. You’ll need: • 2 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
Traditional cooking Masa can be found in some
stores, but many cooks make their own by grinding corn and mixing it with broth from meat, oil and spices. Modern cooks may use a food processor to grind the corn, but some still use a metate (meh-TAH-teh), a stone bowl or tablet, with a stone tool (mano, which means “hand”) that they use to crush the corn kernels.
Mano (hand) and metate What to do:
1. In a large pot over medium heat, combine pork cubes and just enough water to cover the pork. Add salt, onion, garlic, peppercorns, cumin seeds and oregano; bring to a boil. (Put peppercorns and cumin seeds in cheesecloth and tie before adding to the pot.)
2. As the meat boils, a foam will rise to the surface; skim off this foam, then reduce heat to low and simmer for about 11/2 hours, adding water as needed to keep the pot from going dry. Do not allow it to boil. Remove from heat.
3. Allow pork to cool and remove from broth. Discard peppercorns and cumin seeds. Shred meat with two forks.
4. Mix in cinnamon, black pepper and paprika. You will need an adult’s help with this recipe.
from The Mini Page © 2010 Universal Uclick
Hispanic Heritage Month
HISPANIC FOODS ARE A HIT WITH ME!
TRY ’N FIND
Words that remind us of Hispanic foods are hidden in the block below. Some words are hidden backward or diagonally, and some letters are used twice. See if you can find: ALFAJORES, ALMUERZO, AMERICA, CARNITAS, CENA, CENTRAL, CUBA, EAT, FLAN, FOOD, HISPANIC, MAIZ, MANO, MASA, METATE, MEXICO, PUERTO RICO, RECETA, SIESTA, SOUTH, SPANISH, TACO, TAMALES, TORTILLA.
AM E R I C A R N I T A S M H C A X O T A M A L E S EAE S IS J
C O N A K V S R L L T I
N A M A R E I Q D O M AEA N AH A T TC Z O J U R A T T A P N N S I G O A E T T ECE P SA O E L F F R N H C U B A S IL R I L
L Z E M E X I C O J HF Z S A O C I R O T R E U P © 2010 Universal Uclick Foods for All! September 26, 2010 from The Mini Page © 2010 Universal Uclick ¡Comidas Para Todos! National Hispanic Heritage Month
began on Sept. 15 and continues until Oct. 15. This week, The Mini Page celebrates with an issue about Hispanic foods. Rookie Cookie has been finding out
more about Hispanic food, cooking and customs.Maybe you can help your family prepare una cena (OOH-nah SEH-nah), or a dinner, in honor of Hispanic Heritage Month.
Who are Hispanics?
According to the U.S. Census Bureau, Hispanic means Spanish- speaking people of any race in the United States. Most of the Hispanics in the United
States are from Mexico, Puerto Rico and Cuba.
Foods we love Hispanic
foods are well-liked in the United States. Tacos, tamales and enchiladas are just some of the foods we enjoy at home and in restaurants. Which Hispanic foods are your favorites?
CUBA MEXICO GUATEMALA
EL SALVADOR COSTA RICA
PANAMA ECUADOR PERU BOLIVIA CHILE PARAGUAY URUGUAY ARGENTINA BRAZIL BELIZE HONDURAS
NICARAGUA COLOMBIA
VENEZUELA GUYANA
SURINAME
FRENCH GUIANA
Not so hot Even in the United States, Hispanic
foods may change based on which region you live in. Texans might serve more beef and jalapeño (hal-uh- PEHN-yo) peppers, a spicy pepper. In New Mexico, a similar dish might be made with pork and green chilies, and it might not be as spicy. Cooks in Cuba, Puerto Rico and the Dominican Republic use spices such as oregano and black pepper more than spicy chilies.
Different cooking customs
People from different areas of Central and South America, along with Spain and some nations in the Caribbean Sea, use different foods and cook them differently. For instance, some people from southern Mexico cook with black beans, while in some regions of Cuba red beans are more often used.
Family time In Hispanic countries, the midday
meal is often the biggest meal of the day. Almuerzo (al-MWAIR-zo), or lunch, is usually eaten at home and followed by a siesta (see-ESS-tah), or rest time. Later in the evening, la cena is a
lighter meal.
photo courtesy National Park Service
photo courtesy USDA
Basset Brown The News Hound’s
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