Going green is hard to do especially when it comes to food. There are acronyms to learn, labels to decipher, seasons to accommodate, and grocery stores to navigateand that's before you even turn on the stove!The Green Teen Cookbook cuts through the chaos and shows teens how to shop smarter, cook more consciously, and eat a healthier diet. And in addition to the 70+ incredible recipes (created by teens, for teens), the book also includes:* Illuminating essays about freeganism, flexitarians, vegetarianism, and more
* Tips about how to shop on a budget and get the most out of what you already have in your pantry
* A seasonal key that ensures the freshness of the recipes (and a minimal carbon footprint)
* Photos for each of the 70+ recipes
The original British edition of this book was honored as The Best Sustainable Food Book in the UK, Gourmand World Cookbook Awards 2012.
Finished
My Review 5 Yummy Cookbook Stars
This book will be a wonderful addition to any cookbook library. With easy to do recipes for any teen or mature middle grader. This book will entice any wanna be teen chef to cook until they can't stand haha. With tips for kitchen safety to showing which fruits are in season to even a shopping list on how to shop on the cheap. This book with over 70 recipes your teen and you are sure to have a great time.
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"All opinions are 100% honest and my own."
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The Green Teen Cookbook
Oaxacan Squash Blossom Quesadilla with Chipotle Crema, recipe by Daniel Mendelson
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Oaxacan Squash Blossom Quesadilla with Chipotle Crema from THE GREEN TEEN COOKBOOK
“I got inspired by Mexican cooking when I went on a vacation to Oaxaca. The flavor of the squash blossoms is subtle, but the chipotle crema gives it a pretty good kick. ” -- Daniel Mendelson
Ingredients
- 1 cup Mexican crema, sour cream, or crème fraîche
- 1 (7-ounce) can of chipotle peppers in adobo sauce
- ½ teaspoon butter or vegetable oil, if using (see Quick Tips)
- ¼ pound Mexican (uncooked) chorizo, casings removed
- 4 flour tortillas (6 to 7 inches in diameter)
- 2 cups grated Monterey Jack or cheddar cheese
- 8 squash blossoms, stemmed (see Quick Tips)
- 1 red onion, thinly sliced
- 1 small tomato, thinly sliced
- Cilantro sprigs for garnish
Directions
To make the chipotle crema: Place the Mexican crema and 1 or 2 whole chipotle chiles (depending on how spicy you want it) in a food processor. Pulse until fully blended, about 1 minute.
To make the quesadilla: Melt the butter in a medium frying pan over medium heat. Add the chorizo. Break up the chorizo with a wooden spoon and sauté until browned, crumbly, and crisp, about 10 minutes. Set aside. Warm a large frying pan (see Quick Tips) over medium-high heat, and heat a tortilla until just starting to brown, about 30 seconds. Flip the tortilla and sprinkle cheese on half of the browned side. Top with 2 squash blossoms, 2 slices of onion, 2 slices of tomato, and 2 tablespoons of chorizo. Fold over the tortilla and continue to cook on both sides until the tortilla is brown and crispy and the cheese has melted, about 30 seconds each side. To serve, cut into wedges and top each one with chipotle crema and a sprig of cilantro.
Quick Tips
Use a griddle or frying pan that can take medium to medium-high heat without scorching—that means either cast-iron or carbon steel. Do not use too much butter or oil—the best pan is one that allows you to heat the tortillas dry, so they get very crispy without being greasy at all. The key to a crispy quesadilla is less fat in the pan—too much fat will make your tortilla soggy. If you do need to use butter or oil, use just enough to coat the bottom of your frying pan, about ½ teaspoon.
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