Thinkery Recipe Contest

by
Kitchen Lab
Here’s a shot of our Kitchen Lab at Friends and Family Day, where kids were learning about the properties of ice.

Our exhibit Kitchen Lab, sponsored by H-E-B, encourages healthy living through a series of unique exhibit based learning experiences focused on nutrition and healthy eating. To celebrate fresh food, cooking, and family meals, the Thinkery is launching a contest featuring your family recipes!

We’d like to select 10 healthy recipes from 10 Austin families. It can be a main dish, a side vegetable, a dessert, a snack- whatever you want! Once we select the 10 recipes, we’ll coordinate with the families and ask for a physical copy of that recipe, handwritten by a kid in the family. These recipes will be displayed prominently in our Kitchen Lab, for all visitors to see!

In addition to having your family recipe featured in our Kitchen Lab, the winning families will be asked to join us on Grand Opening Weekend and participate in our VIP Kickoff Walk (Grand Opening Weekend is December 7th & 8th— only 24 days away!)!

Guidelines are fairly simple–the recipes should celebrate fresh and healthy food, be relatively simple, and be submitted by families with kids who can handwrite the recipe.

Have a recipe your family wants to submit? Here’s how to enter:

Email the Thinkery’s Digital Media Coordinator Jo Lammert, jlammert@thinkeryaustin.org, with subject line “Recipe Contest” and the following:

  1. Name
  2. Ages  of kids
  3. Recipe (recipe can be typed out or directly linked online)

Deadline for submission is Friday, November 22nd!

One Response to “Thinkery Recipe Contest”

  1. Karmin Gaytan

    This is our favorite meal! We do a slight variation because of allergies and ease.

    The original recipe is here: http://www.skinnytaste.com/2010/03/mexican-slow-cooked-pork-carnitas.html?m=1

    We do this:
    Cut slits into the meat with kitchen shears.
    Put slivers of garlic into the slits.
    Lay pork in crock pot (or 14″ cast iron skillet on stove).
    Coat with these ingredients: a lot of garlic powder, cumin, and minced garlic; a little less onion powder; a few sprinkles of oregano, paprika, and salt.
    Flip the meat over and coat with the herbs again.
    Add 2-3 chipotle peppers and a bay leaf to the pot.
    Pour in 1/4-1/2 c chicken stock.
    Cover and cook on low for 6-8 hours (crockpot) or medium-low for 1-2.
    Remove peppers and bay leaf. Use two forks to shred the pork, and let it cook in the juices for 30 more minutes.
    Serve and enjoy!

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