Tune In to You

Tune In to You

By Jason LinebergerSociety & CulturePersonal Journals
Download on the App Store

Tune In to You episodes

  • Heart Beat Bridge

    North Carolina is home to its share of ghost stories. Have you heard the legend of Heart Beat Bridge? Come with us on a late night haunted journey!

    8 min
  • Episode 22: Nonny Cookies

    Nonny Cookies

    3/4 cup butter

    1 cup sugar

    1 egg

    1/4 cup molasses

    2 tsp baking soda

    1/2 tsp ginger

    1/2 tsp cloves

    1 tsp cinnamon 

    2 cups all purpose flour


    Mix dry ingredients into wet then chill for 3-4 hours (or overnight).

    Roll into balls.

    Roll in sugar.

    Bake at 350-400 for 10 minutes


    4 min
  • Episode 21: Vegetable Soup


    Here’s the recipe for how we make our vegetable soup!
    2 cups of beef broth
    1 cup of water
    1-2 cups of small golden potatoes (cut in fourths)
    1/2 small onion (chopped)
    2 cans of peas and carrots
    1 can of diced tomatoes
    1 spaghettios (without meatballs)
    1 can of pork and beans
    Put all ingredients into a crockpot and cook for six hours and serve!
    Canned vegetables can be substituted with fresh vegetables for this recipe. You can also
    introduce more ingredients to change up the recipe as you like.
    Enjoy!

    4 min
  • Episode 19: Chole Bhature

    Chole: Ingredients:

    1. Chickpeas
    2. Onions
    3. Ginger
    4. Garlic
    5. Tomatoes
    6. Salt
    7. Turmeric
    8. Chile powder
    9. Coriander powder
    10. Dried Mango powder
    11. Cilantro
    12. Black & Green cardamom
    13. Cumin powder
    14. Cinnamon stick
    15. Garam masala
    16. Cumin seeds
    17. Cooking oil
    Recipe: Chole:
    1. Soak the chickpeas overnight in water
    2. Pressure cook them with a little salt until they are soft
    3. Chop onions, garlic, and ginger and blend the tomatoes in a blender
    4. In a pan, put some oil, cumin seeds, black cardamom, green
    cardamom, and a cinnamon stick. Stir for 30 seconds until they
    become fragrant
    5. Place the onions in the pan and saute them until they are translucent
    6. Add ginger and garlic and saute for 30 seconds - 1 minute

    7. Add all the spices - turmeric, chili powder, coriander powder, salt, dry

    mango powder, cumin powder. Saute for 30 seconds
    8. Add the blended tomatoes to the pan
    9. Stir all the ingredients and cook them until the oil starts to separate
    from the rest of the ingredients and the curry is almost to a
    paste-like consistency
    10. Finally, add the boiled chickpeas and stir everything together. Add
    water to desired consistency
    11. Cover the pan with a lid and let the chole simmer for 15-20 minutes
    12. In the end, top it with some chopped cilantro and garam masala
    Ingredients: Bhature:
    1. 1.5 cups of all purpose flour
    2. ⅓ cup fine semolina
    3. ½ tablespoon oil
    4. ½ teaspoon salt
    5. ⅛ teaspoon baking soda
    6. ½ cup plain yogurt
    7. Water for kneading (as required)
    8. Oil for deep frying (as required)
    Recipe: Bhature:
    1. Mix all the dry ingredients together
    2. Add oil and rub the flour between your hands so everything is mixed
    well
    3. Add yogurt and water as needed to form a soft dough
    4. Cover the bowl and keep it aside for 2 hours
    5. Afterwards, make small balls out of the dough and roll them out into
    flat circles - roughly 6 inches in diameter
    6. Deep fry and serve hot :))

    7 min
  • Episode 18: Nankhatai

    The recipe is as follows: two cups of all purpose flour, one stick of unsalted butter, 3/4 cup of granulated sugar, two pinches of baking powder, 1/2 tsp. of cardamom, 1/2 tsp. of rose essence, 1/2 cup of canola oil. Mix all of the ingredients together, grab a piece of dough, roll it into a ball with your palms, and flatten to where they are about a half an inch thick and one and a half inch wide. Bake at 300 degrees Fahrenheit for 45 minutes. Enjoy!

    7 min
  • Episode 16: Mondays and Pot Pies

    Get together with family and enjoy a nice chicken pot pie

    Recipe:
    1 10-ounce package frozen peas and carrots
    1 cup frozen corn
    ¼ cup butter
    ⅓ cup all purpose flour
    ½ teaspoon salt
    ½ teaspoon dried sage or thyme
    ⅛ teaspoon pepper
    2 cups chicken broth
    ¾ cups of milk
    3 cups cooked chicken, cubed
    1 frozen pie shell
    In a saucepan, melt butter. Stir in flour, salt, sage or thyme,and pepper. Add chicken broth and
    milk at the same time. Stir until thick and bubbly. Stir in vegetables and chicken until it is bubbly.
    Pour this into your pie shell and bake in a 450 degree oven for 12-15 minutes or until the pie
    shell is golden brown.

    6 min

About Tune In to You

From the publisher's feed

Music is such an important part of what makes us who we are. Tune in to You is a student-created podcast featuring teens in the online program at the North Carolina School of Science and Math talking…