Create, Cook, Talk: Shark Quesadillas
Shark Quesadillas just in time for Shark Week!
Have a little family fun with your food while learning and talking about sharks
FUN FACTS
Did you know?
‘Shark Week 2021’ celebrates its 33rd year, starting on July 11. This summer tradition airs every year on the Discovery Channel -- running for eight days.
SHARK QUESADILLAS
INGREDIENTS (makes 1 Shark)
3- 8-inch flour tortillas
1/2 cup shredded Mexican blend cheese
2 String Cheese Sticks
1-2 white cheese single slices
1 Tbsp Salsa
Olive oil cooking spray
3 black olive slices
2 Tbsp sour cream, yogurt, or ranch dressing.
You may want to serve with extra salsa and sour cream.
Original recipe we followed and adapted can be found on
Food Network:
Learning can be FUN!!!!!
and it should be
so Create, Cook, and Talk
I like to say....encourage learning while creating yum.
Enjoy, and have fun!
xo Kailee & Chantai
[Encourage Language Tips]
Cooking with your kids is also a great way to facilitate language.
Here are some tips from speech-pathologist and author Becca Eisenberg and you can find her over on gravitybread.com
[#5 Recommendations to get you started]
#1. Building Vocabulary by using nouns and actions.
#2. Talk about color and size.
Compare the different ingredients and their various sizes.
#3. Comment, Describe and Encourage words.
Help facilitate comments such as this is sweet, sticky, tasty, salty, etc...
#4. Help your child with sequencing and recalling information.
Follow the sequence of the recipe and emphasize
the steps of the recipe.
#5 Answering and asking WH questions:
what are we making?
What color is a _______ (fill in the blank)?
When did we put the _______ (fill in the blank)?into the mix?
[Tip:] Encourage your children to ask questions.
If your child has difficulty with this, have a list of questions either written down or in picture form to help them ask questions.
[Family Fun Recipes to TRY!]
Here are some of our most popular Family Fun recipes
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How to Make Ceviche
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In a country where—as Gastón Acurio said—ceviche is way more than a recipe, it's a way of life, it's pretty much a given that Peruvians take the dish pretty seriously. Javier Wong is arguably the top ceviche-maker in the country—some even call him the godfather of ceviche. He's not only well-respected in the chef community, but also amongst serious ceviche eaters.
His secret (although he claims there's no secret) is in the simplicity of the dish. It's almost like a minimalistic ritual; you need the freshest possible fish (he only works with sole), Peruvian limes, onions, salt and pepper. And a lot of love to mix it with.
He only works out of his own small house in the working class neighborhood of La Victoria (hence the eatery's name, Chez Wong), he doesn't have a menu, and you have to call days in advance in order to get a spot. But if you want the real deal, he's your guy. And now he's going to show you how to do it yourself.
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LWCP EP 41 Possibly the tastiest shark ceviche on this side of the hemisphere
There are plethora of recipes to make ceviche. This is my version of ceviche, leopard shark ceviche. Shark meat has ammonia odor, so soaked it in lemon juice over night helped to remove the odor. Fresh cilantro give that fresh aroma to the dish. Of course, I included MSG!
Thanks for supporting #Livingwithcambodianprincess
Ingredients:
Leopard shark
lots of lemon
3 tomatoes
3 Persian cucumber
cilantro
1 red onion
salt
MSG!!
Lastly, my secret ingredient..shhhh