Official Kids Mag

August 2023

Official Kids Mag is specifically written for kids ages 5 to 12. It contains activities and stories ranging from kid heroes, cooking, gardening, STEAM, education, fun facts and much more every month.

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Official Kids Mag www.kidscoop.com © Vicki Whiting August 2023 14 To donate, please call © Vicki Whiting August 2023 2 cups water 3 tbs Dijon mustard 1 tbs sugar 1 tbs Kosher salt 1 tsp ground pepper 3 lbs. skinless bone-in turkey, rinsed and patted dry • • • • • • 3/4 cup jarred Italian pickled vegetables sourdough loaf shredded lettuce 3 slices provolone cheese • • • • Know what ingredient makes everything taste better? Fresh air! There's nothing like packing up a picnic and heading to your favorite park or beach! Standards Link: Reading Comprehension: Follow multiple-step, written directions. Work on this page with a parent. Cooking together builds creativity and confidence! In a food processor, pulse the roasted peppers, basil, garlic, Parmesan, pine nuts, red pepper flakes, salt and pepper until combined. With the motor running, slowly add the olive oil through the feed tube. Refrigerate until ready to use. Preheat the oven to 375°F. Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until internal temperature is 165°F, about 1 hour. Transfer to a cutting board to cool. Remove meat from the bone. Slice into 1/2-inch-thick pieces. Roughly chop the pickled vegetables and mix with 1/4 cup pesto. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out. Spread pesto on both halves. Layer the lettuce, provolone, turkey and the vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into sandwich-size wedges. 1 cup roasted red peppers, drained 1/2 cup fresh basil 2 cloves garlic 1/4 cup grated Parmesan cheese 1/4 cup pine nuts, toasted 1/4 tsp red pepper flakes 1/2 tsp Kosher salt 1 tsp ground pepper 1/4 cup extra-virgin olive oil • • • • • • • • • a picnic and heading to your favorite Can you find the two identical picnic scenes? "He is not worth his salt" is a common expression. It originated in ancient Greece where salt was traded for people. In ancient Rome, soldiers were paid "salt money," salarium argentum. That's where we get the English word salary. An adult human body contains about a half pound of salt. Combine the water, mustard, sugar, salt and pepper in a one gallon re-sealable plastic bag. Add the turkey, seal the bag and place in a large bowl; refrigerate for 45 minutes. Before you start cooking, you'll need to brine the turkey. Summer Time Excursion Train Rides Visit www.amtrainrides.com to book your seat! Birthday Parties August 12, 15, 18 & 29 Springdale to Van Buren 8:00 am Van Buren to Winslow 11:00 am August 18 - BACK TO SCHOOL ICE CREAM SOCIAL & TRACTOR SHOW with Vintage Hit & Miss Motors Train rides from Springdale to Johnson 11:00am, 1:00 pm, 3:00 pm Gift Certificates

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