On this episode of South Carolina Lede , host Gavin Jackson is joined by reporters Andy Brown and Andy Shain of The Post and Courier to discuss the sentencing of former state...
SCETV Announces 12-Year-Old SC Chef to Lunch with First Lady
SCETV Announces Local Winner in Nationwide Healthy Lunchtime Challenge
Winners to Attend Kids’ "State Dinner" at the White House on July 14
Kiana White, age 12, of Blythewood, SC has been announced as a winner of the 2016 Healthy Lunchtime Challenge for her recipe for Carolina Shrimp Tacos with Pineapple Salsa, which includes a trip to the White House for lunch with First Lady Michelle Obama.
The Healthy Lunchtime Challenge is a nationwide recipe contest supported by public television for kids ages 8-12 that promotes cooking and healthy eating. Winners representing all U.S. states, five territories, and the District of Columbia will attend a Kids’ “State Dinner” at the White House hosted by First Lady Michelle Obama on Thursday, July 14, 2016. The 56 aspiring young chefs and a parent or guardian will join the First Lady for a healthy lunch, featuring a selection of the winning recipes, followed by a visit to the White House Kitchen Garden. In addition, at the Kids’ “State Dinner,” winners will have the opportunity to learn from Rachael Ray, whose Yum-o! organization has joined to support this year’s Healthy Lunchtime Challenge.
“Every fall, shrimp season opens in South Carolina,” says Kiana. “My grandpa and I always go out and watch the shrimpers head into the ocean on their huge shrimp boats. We always buy shrimp fresh from the ocean and go home to think of creative new ways to cook them. This recipe is a combination of spicy flavors my grandpa likes complimented by the sweet flavors I like.”
“For the last five years, kids across the country have cooked up nutritious and delicious dishes as part of the Healthy Lunchtime Challenge, and each year, I continue to be impressed by their talent and creativity,” said First Lady Michelle Obama. “Kids are truly embracing and enjoying healthy eating and preparing healthy meals for their families, and I look forward to meeting this year’s winners here at the White House for the Kids’ “State Dinner” and trying some of their tasty creations.”
This is the fifth year of the Healthy Lunchtime Challenge & Kids’ “State Dinner.” The contest received over 1,200 entries this year. The full list of winners and recipes can be found online at pbs.org/lunchtimechallenge. Additionally, a free downloadable and printable e-cookbook of the winning recipes, including nutritional analyses and photos, will be available on July 14 on the contest site, LetsMove.gov, USDA.gov, and Ed.gov.
Kiana’s winning recipe for Carolina Shrimp Tacos with Pineapple Salsa is below.
Carolina Shrimp Tacos with Pineapple Salsa
By South Carolina Chef Kiana White, age 12
Recipe makes 4 servings
383 calories 13g fat 53g carbohydrates 14g protein
For the Salsa:
½ chopped seedless jalapeño
¼ cup chopped sweet Vidalia onions
¼ cup chopped yellow bell pepper
½ cup finely chopped red cabbage 2 fresh limes, juiced
1 garlic clove, peeled and minced
½ avocado, peeled, pitted and diced
½ cup chopped pineapple
¼ cup chopped fresh cilantro
For the Shrimp Tacos and Quinoa: 1 tablespoon plus 1 teaspoon olive oil 1 garlic clove, peeled and minced
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper (optional) 20 medium shrimp, peeled and deveined 4 whole-‐‑wheat tortillas
1 cup quinoa rinsed
½ cup spinach, chopped
To make the Salsa: In a medium bowl, combine all the salsa ingredients. Cover and chill.
In a medium bowl, whisk together the tablespoon olive oil, garlic, cumin, chili, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 15 minutes to marinate.
Meanwhile, in a medium pot, bring 2 cups of water and the quinoa to a boil over medium heat; reduce heat to low and cook for about 20 minutes, or until tender. Remove from heat and mix in spinach. Set aside.
In a medium bowl, whisk together the tablespoon of oil over medium high heat. Add the shrimp and cook until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
To Assemble: Warm the tortillas in the microwave. Arrange ¼ cup of the quinoa-‐‑fish mixture down the middle of each tortilla. Add ¼ of cooked shrimp and top with salsa. Tightly wrap the tortillas and cut in half to serve. Repeat with remaining ingredients. Serve with additional salsa, if desired.