Tasty Two Cleveland County 4-H teams in
January competed in the first-ever Cleveland County Food Showdown. Te cooks were presented with a table
of ingredients from which they were tasked with creating a meal based on the MyPlate food groups. MyPlate is a redesign of the old food pyramid with more focus on fruits and vegetables. Both teams prepared a bowtie pasta dish with chicken. Te senior team, Faith Shrabel
and Rachel Lewis, combined the pre-made tomato pasta sauce with an alfredo sauce and added a little cayenne pepper for a kick. Tey also used the pre-cooked chicken, but seasoned it in an interesting way. “Tere was a nice tartness to the
sauce which, when balanced with the spice, was delicious,” said Tory Tedder- Loffland, who was lucky enough to sample the dishes. “Te salad was good, too. Te girls did a great job balancing flavors.” Rachel was in charge of plating the salad,
and she made a lovely presentation. Te girls carried their love of spice over to the vinaigrette adding some cayenne and lemon to the store-bought raspberry vinaigrette to give it a depth of flavor. Tey topped spinach leaves with strawberries, dried cranberries, mozzarella and the raspberry pepper lemon vinaigrette. Wendy Leimbach, of Canadian
County 4-H Team Leaders, and Amanda Horn, family and consumer science educator for Oklahoma County 4-H, served as judges for the event. Contestants were scored on kitchen skills, safety, creativity and the degree to which they created a balanced meal following the MyPlate standards.
Bowtie pasta Pre-cooked chicken Tomato-based pasta sauce Alfredo sauce Baby spinach leaves Raspberry vinaigrette Strawberries Dried cranberries Mozzarella Cayenne pepper Garlic salt Lemon Water
*Note: Te girls did not follow a recipe. Tey simply based the amounts of the ingredients on taste and flavor.
Combine tomato-based pasta sauce with alfredo sauce and season with cayenne pepper.
To prepare the chicken, sauté in a dry skillet with pepper, cayenne, and garlic salt (this is a technique oſten used in preparing Indian food to release the flavors of the spices). Add lemon juice to create a paste, then coat the chicken, adding water when needed to keep it moist.
To prepare the salad dressing, add cayenne pepper and lemon juice to a bottle of raspberry vinaigrette. Pour on top of spinach leaves along with strawberries, dried cranberries and mozzarella.
Faith Shrabel and Rachel Lewis display their winning pasta dish at the 4-H Food Showdown
15
Treats
SPICY CHICKEN PASTA WITH SPINACH SALAD BY FAITH SHRABEL AND RACHEL LEWIS
By Brianna Wall
WWW.OKCOOP.ORG
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152