Around Town

So a recipe got a local 8-year-old invited to The White House

By CharlotteFive Staff
Alex Tschegg, 8, of Matthews, NC is one of 50 children invited to the White House in July as part of Michielle Obama's healthy lunch initiative. One child from each state was chosen. Alex's recipe includes chickpeas, tofu, onions, curry powder, brown rice, 1/2 a cup of milk and fresh lettuce from the garden.
Alex Tschegg, 8, of Matthews, NC is one of 50 children invited to the White House in July as part of Michielle Obama's healthy lunch initiative. One child from each state was chosen. Alex's recipe includes chickpeas, tofu, onions, curry powder, brown rice, 1/2 a cup of milk and fresh lettuce from the garden. Jeff Siner jsiner@charlotteobserver.com

Who says kids can’t cook? Eight-year-old Alex Tschegg of Matthews got invited to attend this year’s Kids’ State Dinner at The White House.

On July 10, 55 kids from around the country will have a healthy lunch with First Lady Michelle Obama. They will get to sample a selection of the winners’ dishes.

What’s on deck for North Carolina?

Tschegg’s dish — curried chickpeas and baked tofu over a bed of cilantro rice — is packed with nutrients.

His dish was served with a “local green salad” comprised of lettuce, tomatoes, berries and other produce from his family’s backyard and from the Crestdale Community Garden in downtown Matthews.

Other dishes took a more traditional turn, such as Aspen Smith’s Arkansas Baked Almond Catfish for Arkansas and New Mexico’s Hannah Torres, age 10, who made a New Mexican Style Layered Tostada with Cauliflower Tortilla.

The Carolinas’ Culinary Dougie Houser

In an interview with The Charlotte Observer, Alex said he started cooking with his mom, Melissa, a veterinarian, when he was about 4 or 5 years old. Alex said he was sure he’d win, but Melissa wasn’t as confident.

“I was totally shocked, actually, when you won,” she told him.

The recipe: Curried chickpeas with baked tofu over cilantro rice

1 (15-ounce) package extra-firm tofu

2 tablespoons whole-wheat flour

2 tablespoons nutritional yeast (optional)

1 garlic clove, peeled and minced

1/2 teaspoon salt

Nonstick cooking spray

4 cups vegetable broth

3 cups uncooked brown rice

1/4 cup chopped fresh cilantro

1 teaspoon canola oil

1 large onion, peeled and diced

4 bell peppers, assorted colors, seeded and diced

2 garlic cloves, peeled and minced

2 teaspoons yellow curry powder

1 (14-ounce) can low-fat coconut milk

1/2 cup low-fat milk

1 can chickpeas, drained and rinsed well

1/2 teaspoon salt

Preheat the oven to 400 degrees. Place the tofu on a paper-towel-lined plate and press with another paper towel to squeeze out excess water. Cut into bite-sized cubes.

In a medium bowl, combine the whole-wheat flour, nutritional yeast (if using), garlic and salt. Add the tofu and toss to coat. Spray a baking sheet with cooking spray and spread the tofu in a single layer. Bake 30 minutes, gently stirring once so all pieces are evenly browned.

While the tofu is baking, bring 2 cups water, vegetable broth and rice to boil in a large stockpot over medium heat. Reduce heat to a simmer, cover and cook 45 minutes, or until the rice is tender. Remove from heat and add the chopped cilantro.

Heat the canola oil in a large saute pan over medium heat. Add the onion and peppers and cook about 8 minutes, or until softened. Add the garlic, curry powder, coconut milk, milk, chickpeas and salt. Reduce the heat to low and simmer for 15 minutes.

To serve, layer brown rice and curry sauce and top with baked tofu.

Yield: 8 servings.

Looks like we know what we’re cooking for dinner tonight.

Photo by Jeff Siner / Charlotte Observer.

This story was originally published June 16, 2015 at 10:00 PM.

Get unlimited digital access
#ReadLocal

Try 1 month for $1

CLAIM OFFER