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ChopChop Magazine

ChopChop Magazine Winter 2020 - Issue 42

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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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Land:
United States
Sprog:
English
Udgiver:
ChopChop Family
Frekvens:
Quarterly
KØB UDGIVELSE
38,01 kr.(Inkl. moms)
ABONNER
159,26 kr.(Inkl. moms)
4 Udgivelser

i denne udgave

3 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…

2 min.
spinach frittata for a crowd

HANDS-ON TIME: 30 MINUTES TOTAL TIME: 50–60 MINUTES MAKES: 6–8 SERVINGS GET CREATIVE • Stir ¼ cup chopped fresh basil leaves into the egg mixture.• Add dollops of ricotta cheese to the top before baking.• Replace the bread with 1 large potato, cooked and chopped (2½ to 3 cups). KITCHEN GEAR Cutting boardSharp knife (adult needed)9 x 13-inch baking panMeasuring spoonsMeasuring cupsLarge bowlFork or whiskPot holders INGREDIENTS 1 teaspoon vegetable or olive oil12 large eggs1 teaspoon salt4 scallions, root ends trimmed off, greens and whites chopped½ cup grated mozzarella or cheddar cheese (or ½ cup crumbled feta cheese)1 (16-ounce) bag frozen spinach, thawed and squeezed over the sink (to remove some of the liquid)4 slices whole-wheat bread, lightly toasted, torn or cut into bite-size pieces INSTRUCTIONS 1. Turn the oven on and set the heat to 350 degrees.…

3 min.
kenji´s red beans and rice

HANDS-ON TIME: 1 HOUR TOTAL TIME: 1 HOUR 20 MINUTES MAKES: 6 SERVINGS KITCHEN GEAR Cutting boardSharp knife (adult needed)Measuring spoonsMeasuring cupsCan openerStrainer or colanderLarge Dutch oven orpot with lidHeatproof spatulaPot holders INGREDIENTS 1 tablespoon vegetable oil1 pound smoked turkey sausage (such as andouille or kielbasa), cut into ½-inch slices1 large onion, peeled and finely chopped1 green bell pepper, seeded and finely chopped4 celery stalks, finely chopped1 teaspoon salt4 garlic cloves, peeled and minced½ teaspoon to 1 tablespoon cayenne pepper (depending on how hot you like it)1 teaspoon ground sage (if you like)¼ teaspoon black pepper2 (15-ounce) cans red kidney beans, drained and rinsed3 cups water2 bay leavesCooked brown rice, for servingHot sauce, for serving (Kenji likes Crystal or Frank’s) INSTRUCTIONS 1. Put the Dutch oven on the stove, turn the heat to medium-high, and add…

1 min.
feast your mind

Every Night Is Pizza Night By J. Kenji López-Alt, Illustrated by Gianna Ruggiero Ages 3–8 Pipo eats pizza every night. She’s tried it on a cold morning, in the dark, and even upside down to prove that it is, in fact, the best food. But when her parents beg Pipo to try some new meals, she decides she will, knowing that gathering more data is the scientific thing to do. She tastes her neighbor Eugene’s spicy bibimbap. She tries the delicious combination of chicken and apricots in Farah’s tagine. She eats from a comforting potful of Dakota’s red beans and rice. As Pipo learns what different foods mean to the people around her neighborhood, you will probably get very hungry. Luckily, this book has a recipe for Pipo’s famous pizza for you to…

2 min.
our favorite applesauce

HANDS-ON TIME: 15 MINUTES TOTAL TIME: 45 MINUTES MAKES: ABOUT 4 CUPS KITCHEN GEAR Cutting boardSharp knife (adult needed)Measuring cupsMeasuring spoonsMedium-sized potWooden spoonPotato masher or forkPot holders INGREDIENTS 6 apples (any kind), unpeeled, cored, and diced1 cup water (or more if needed)1 teaspoon ground cinnamon INSTRUCTIONS 1. Put all the ingredients in the pot and put it on the stove. Turn the heat to high and cook until it just comes to a boil (you’ll hear it first but may have to look at the sides of the pot to see the bubbles).2. Lower the heat to low, cover the pot, and cook until the apples are falling-apart tender, 30 to 45 minutes, stirring every few minutes to make sure the apples aren’t sticking. If the mixture seems dry at any point, add another ¼ cup…

2 min.
pasta e fagioli

HANDS-ON TIME: 30 MINUTES TOTAL TIME: 1–11/2 HOURS MAKES: 6–8 SERVINGS KITCHEN GEAR Cutting boardSharp knife (adult needed)Measuring spoonsMeasuring cupsLarge pot with lidCan openerStrainer or colanderWooden spoonBlender or potato masherPot holders INGREDIENTS 1 tablespoon olive or vegetable oil1 onion, peeled and chopped2 celery stalks, chopped2 carrots, scrubbed and diced3 garlic cloves, peeled and finely chopped (or ¾ teaspoon garlic powder)1 teaspoon dried thyme or rosemary (or a combination)½ teaspoon crushed red pepper (if you like spicy)1 bay leaf2 (15-ounce) cans white beans (such as navy, cannellini, or Great Northern), drained and rinsed1 (15-ounce) can diced tomatoes, including the liquid6 to 8 cups low-sodium chicken broth1 cup orzo (rice-shaped pasta), ditalini, or another small pasta shape1 bunch kale, stems removed and leaves chopped1 or 2 lemons, scrubbed and quarteredFreshly grated Parmesan cheese INSTRUCTIONS 1. Put the pot…