Thursday, July 6, 2017

Let's Mix it Up

One of my favorite gifts to the kindergartners was Herve' Tullet's "Mix it Up." 
It's a creative and inventive book of discovery and participation where listeners and readers are invited into a wide open, imaginative space where their physical interaction with the book (tipping it, tapping it, slamming it shut) has the power to transform the pages. This books shows paint as your friend and a fabulous doorway into the world of art. The book also makes scientists of its readers and listeners, asking them to predict what is going to happen next and then making it so.
But fair warning don't be deceived by its sim
plicity as the book can also be enjoyed by older children and playful adults, even if they’ve long since learned all they technically need to know about primary and secondary colors.

From a food angle Let's Mix it Up from Taco Thursday to 

It's BBQ Time with Sweet and Sour Hawaiian Chicken Kabobs
Cook's Notes: Recipe makes 6 large kabobs and was inspired from 
The meal was paired with Parmesan risotto but basmati or brown rice would be other options. If using wooden skewers be sure to submerge in water for 30 minutes before threading on meat, fruit and veggies. Grilled fresh pineapple was a shining star in this meal. Fresh grilled corn was added to the meal.   
Cooking Tips: Partially freeze chicken for easier cutting. I grilled kabobs on foil just in case some of chicken pieces, fruit and veggies might fall through the grate. 
Do not use fresh pineapple juice for marinade as it contains the enzyme bromelain which could leave chicken mushy. In canned pineapple the bromelain is extracted so juice will infuse your chicken with flavor without becoming mushy. 
  • 1 lb. skinless chicken breasts, cut in large chunks
  • 2 cups Roma tomatoes (they are firmer)  
  • 2 cups peppers red and yellow cut in large chunks
  • 2 cups red onions cut in large chunks
  • 2 cups fresh pineapple. cut in large chunks  
Sweet and Tangy Marinade/Glaze
  • 1/2 cup canned pineapple juice
  • 3 TB. each red wine vinegar, brown sugar, ketchup
  • 1 TB. soy sauce
  • 1/4 tsp. each garlic powder, ginger powder, red pepper flakes
  • 2 TB.cornstarch
  • Prep chicken, veggies and pineapple-set aside.
  • In a glass measuring cup add pineapple juice, red wine vinegar, brown sugar, ketchup, garlic, ginger powder and pepper flakes. Mix well.
  • Divide in half and to a zip loc bag add 1/3 cup marinade and chicken pieces. Seal bag and place in a bowl. Refrigerate 2 hours. 
  • In a small saucepan add remaining marinade and cornstarch. Whisk and cook on low heat until thick. Use this mixture to glaze kabobs during grilling time.
  • Thread skewers alternating with chicken pieces, pineapple, onions, peppers and tomatoes.  Grill about 12 minutes on a side, turn and grill 12 minutes more.  

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