ChopChop Magazine

ChopChop Magazine Fall 2020 - Issue 41

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ChopChop: The Fun Cooking Magazine for Families is an award-winning quarterly magazine, published in English and Spanish for over 10 years. Each 48-page issue of the magazine contains delicious, nutritious, culturally diverse, affordable, and easy-to-follow recipes, along with essential kitchen skills, STEAM learning, and loads of fun games, and activities.

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United States
ChopChop Family
38,01 kr.(Inkl. moms)
159,26 kr.(Inkl. moms)
4 Udgivelser

i denne udgave

1 min.
dear kids,

This issue marks the 10th anniversary of ChopChop! We couldn’t be prouder of everything we’ve accomplished in a decade: encouraging millions of kids and families to cook and eat healthy food together. It’s a mission we believe in more than ever. To celebrate, we’re running some of our very favorite recipes, in both a plain version and a creative “loaded” version. We had been talking about republishing some of our best recipes anyway. Then the pandemic came, and it made even better sense, given that we couldn’t safely bring kids into the ChopChop kitchens for cooking and photos the way we usually would. The pandemic has shaped more than this magazine, we know. Between that and the nationwide movement for racial justice, there is a lot going on in the…

1 min.
the learning guide to this issue

LEARN THE KEY At the top of each recipe, you’ll find a key code. Here’s how to read it: HANDS-ON TIME: 30 MINUTES TOTAL TIME: 1 HOUR MAKES: 6 SERVINGS HANDS-ON TIME This is how long it takes to work on the recipe, including gathering your kitchen gear and preparing the food. During hands-on time, you can’t do anything other than work on the recipe. TOTAL TIME This is how long it takes to make the recipe from start to finish, including the time for cooking and baking when you may be able to do something else—like clean up! In recipes that do not involve cooking, this may be the same as HANDS-ON TIME. MAKES This number will usually tell you how many people the recipe serves. But sometimes we’ll tell you how much the recipe makes. LEARN THE LINGO Here…

2 min.
kitchen skill

How to use a can opener 1. Set the can on a flat, hard surface. 2. Pull apart the two handles of the can opener. Flip the can opener over and look at the two wheels on the bottom, but don’t touch them because they’re sharp. One is jagged (bumpy on the edges) and one is smooth. Place the smooth (cutting) wheel against the inside of the little rim at the top of the can and close the two handles tightly together with your left hand. 3. Place your right hand on the little wing-like part of the can opener. Slowly twist the wing while still squeezing the handles closed. This should make the smooth wheel start cutting into the can’s lid and rolling around its edge. Continue to turn the wing until…

2 min.
hearty steel-cut oats

HANDS-ON TIME: 20 MINUTES TOTAL TIME: 8 HOURS MAKES: 2 SERVINGS KITCHEN GEAR Measuring cups Small pot with lid Pot holders Large spoon INGREDIENTS ⅔ cup steel-cut oats2 cups waterPinch salt INSTRUCTIONS 1. The night before: Put the oats, water, and salt in the pot and put it on the stove. Turn the heat to high and bring to a boil (you’ll know it’s boiling because you’ll see little bubbles breaking at the surface). 2. As soon as it boils, turn off the heat and let it sit until it cools to room temperature, about 20 minutes. Cover and refrigerate at least overnight and up to two nights. 3. In the morning: Remove the cover. Put the pot on the stove, turn the heat to high, and bring to a boil again. 4. As soon as it boils, lower the heat to…

2 min.
cheese quesadillas

HANDS-ON TIME: 20 MINUTES TOTAL TIME: 20 MINUTES MAKES: 2 SERVINGS KITCHEN GEAR Box grater (if starting with a block of cheese) (adult needed) Measuring cups Measuring spoons Large plate Skillet Spatula Pot holders INGREDIENTS 2 (8-inch) whole-wheat tortillas or 4 corn tortillas½ cup grated Monterey Jack or cheddar cheese (see page 5)2 teaspoons vegetable oil INSTRUCTIONS 1. Put 1 tortilla on the plate and sprinkle ¼ cup of the grated cheese on half of the tortilla. Try not to get the cheese too close to the edge. Fold it in half to make a half-moon shape. (If you’re using corn tortillas, sprinkle the cheese all over the tortilla and place another tortilla on top.) Repeat to make the second quesadilla. 2. Put the skillet on the stove, turn the heat to medium, and add the oil. When the oil is hot, add the…

2 min.
tuna salad

HANDS-ON TIME: 20 MINUTES TOTAL TIME: 20 MINUTES MAKES: 4 SERVINGS KITCHEN GEAR Cutting board Sharp knife (adult needed) Colander or strainer Can opener (adult needed) Fork Measuring cups Measuring spoons Large bowl INGREDIENTS 2 (5-ounce) cans white or light tuna, packed in water or oil2 tablespoons olive oil¼ cup plain Greek yogurt2 celery stalks, sliced1 teaspoon mustard (whatever kind you like)¼ teaspoon salt INSTRUCTIONS 1. Drain the tuna: Set the colander in the sink, then open the can (see page 4) and use the fork to empty the tuna into the colander. Press down on the tuna with the fork to squeeze out the liquid. Allow the liquid to drain away. 2. Put the drained tuna and the rest of the ingredients in the bowl and stir well. Taste the salad. Does it need more mustard, another pinch of salt? If so, add…