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ChopChop Magazine

ChopChop Magazine

Summer 2021 - Issue 44
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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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País:
United States
Idioma:
English
Editor:
ChopChop Family
Periodicitat:
Quarterly
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2 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: ADULT: YES HANDS-ON TIME: 30 MINUTES TOTAL TIME: 1 HOUR MAKES: 6 SERVINGS ADULT “Yes” means you need an adult to help you. “No” means you can do it by yourself. Always get help from your adult when a recipe calls for using a knife, food processor, blender, or stove. 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…

1 min.
how to cook grains

ADULT: YES HANDS-ON TIME: 5 MINUTES TOTAL TIME: 45 MINUTES–1 HOUR MAKES: 2 CUPS KITCHEN GEAR Medium-sized pot with lidMeasuring cupStrainer or colanderLarge spoonForkPot holders INGREDIENTS 1 cup grain, such as brown rice or barley INSTRUCTIONS 1. Put the pot on the stove. Fill it halfway with water, turn the heat to high, and bring the water to a boil. 2. Meanwhile, put the grain in the strainer and rinse it under cold running water. 3. Carefully add the rinsed grain to the pot of boiling water and stir well. Lower the heat to medium-low and simmer until it is just tender, 30 to 45 minutes. Use the fork to carefully pull some out, let it cool briefly, and taste it. Turn off the heat. 4. Put the strainer back in the sink. Pour the grain into the strainer…

1 min.
freeze-ahead smoothie packs

For each smoothie, freeze ½ cup sliced fruit and/or berries and ½ cup plain yogurt. Write the date on each bag so you’ll know to use it within 6 months. Ready to blend? Simply add ¾ cup liquid (milk, coconut water, unsweetened juice, or a combination) and the frozen contents of 1 bag to your blender, put the top on tightly, and blend until smooth, about 2 minutes. Serve right away, or cover and refrigerate up to 4 hours. Try one of our favorite fruit combinations: • Banana + blueberries or strawberries • Peach + raspberries or blackberries • Mango + pineapple Or create your own! And include whatever add-ins you like when you blend it: • 1 tablespoon nuts or nut butter • 1 tablespoon wheat germ, oats, or ground flaxseed • 1 handful baby kale or…

1 min.
yogurt

Traditional yogurt is a tart, creamy, spoonable food made from milk. You might see it plain, flavored with fruit, or strained to make thick Greek-style yogurt. The word yogurt comes from the Turkish yoğurmak, which means “to curdle; to thicken.” It is thought to have been invented more than 7,000 years ago! To make yogurt, milk is heated up, and then a culture—a combination of different bacteria—is mixed in to ferment it. During fermentation, the bacteria turn the milk’s natural sugar (lactose) into acid (lactic acid), which is what gives the yogurt its tart taste. The acid also causes the protein molecules to unravel, which is what makes yogurt thicker than the milk it’s made from. Once the yogurt is done fermenting, it’s packaged into containers. If you see “live and active…

2 min.
grain salad with corn and tomatoes

ADULT: YES HANDS-ON TIME: 20 MINUTES TOTAL TIME: 20 MINUTES MAKES: 4 SERVINGS KITCHEN GEAR Cutting boardSharp knife (adult needed)Measuring cupsMeasuring spoonsLarge bowlLarge spoon INGREDIENTS 2 cups cooked and cooled barley or brown rice (see page 5)2 cups fresh or frozen (thawed) corn kernels1 or 2 large tomatoes, cored and diced2 scallions, root ends trimmed off, greens and whites chopped, or 2 tablespoons chopped red onion¼ cup chopped fresh basil or cilantro leaves (or more, if you like)2 tablespoons olive oil2 tablespoons fresh lemon or lime juice¼ teaspoon kosher salt½ teaspoon crushed red pepper (if you like spicy) INSTRUCTIONS 1. Put the cooked barley or rice, corn kernels, tomatoes, scallions or red onion, and basil or cilantro in the bowl and mix well. 2. Drizzle the olive oil and lemon or lime juice on the mixture and…

2 min.
green tuna salad

ADULT: YES HANDS-ON TIME: 30 MINUTES TOTAL TIME: 30 MINUTES MAKES: 2–3 SERVINGS KITCHEN GEAR Cutting boardSharp knife (adult needed)Measuring cupsMeasuring spoonsStrainer or colanderCan openerMedium-sized bowlLarge spoon INGREDIENTS 1 (5-ounce) can tuna (any kind you like)2 tablespoons olive oil2 tablespoons fresh lime juice1 English cucumber (the long, thin kind wrapped in plastic), diced2 celery stalks, thinly sliced1 avocado, peeled, pitted, and diced (if you’re eating it right away)1 cup fresh basil leaves, finely chopped2 tablespoons fresh cilantro or mint leaves, chopped (if you like)2 scallions, root ends trimmed off, greens and whites chopped, or 2 tablespoons chopped red onion INSTRUCTIONS 1. To 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 strainer. Press down on the tuna with the…