Innholdsfortegnelse for Fall 2020 - Issue 41 i ChopChop Magazine

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 world—some…

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…

5 WAYS TO EAT ONIONS • Add pickled onions (see page 30) to spicy dishes. • Add raw or pickled red onions (see page 30) to a green salad. • Brush thick onion slices with olive oil and grill them alongside your burgers or chicken. • Top your pizza with thinly sliced onions. • Add caramelized onions (see page 32) to scrambled eggs, cooked brown rice, or pasta dishes. BY THE NUMBERS • According to Guinness World Records, the heaviest onion ever recorded was grown in Harrogate, England, in 2014 and weighed 18 pounds 12 ounces. • Onions have been grown for at least 7,000 years. • The average onion is made up of 8 to 13 layers. • In 2017, the world produced about 216 billion pounds of onions.…

HANDS-ON TIME: 1 HOUR TOTAL TIME: 1 HOUR MAKES: ABOUT 1 CUP KITCHEN GEAR Cutting board Sharp knife (adult needed) Large skillet Measuring spoons Wooden spoon Pot holders INGREDIENTS 2 large onions (any color), halved from end to end and thinly sliced½ cup water, plus more as needed1 tablespoon olive or vegetable oil½ teaspoon salt INSTRUCTIONS 1. Put the skillet on the stove and turn the heat to medium. Add all the ingredients and cook for 10 minutes, stirring occasionally. 2. Turn the heat down to low and cook, stirring occasionally at first and then frequently as the onions start to change color, until they are lightly browned, completely tender, and almost syrupy, about 35 minutes. If the pan starts to seem too dry, add water, 1 tablespoon at a…

HANDS-ON TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES: 6 SERVINGS KITCHEN GEAR Colander Large pot Measuring spoons Measuring cups Pot holders Mug Large serving bowl INGREDIENTS 2 cups (about 10 ounces) frozen peas (do not defrost them)1 pound whole-wheat pasta (ideally a small size, like shells or mini penne)1 tablespoon olive oil1 tablespoon butter½ teaspoon saltPinch black pepper½ cup grated Parmesan cheese INSTRUCTIONS 1. Put the peas in the colander and put the colander in the sink. 2. Fill the pot halfway with water and put it on the stove. Turn the heat to high and bring the water to a boil (you’ll know it’s boiling because you’ll see little bubbles breaking at the surface). 3. Add the pasta and cook until tender, about 12 minutes. Just before the…

PANTRY • Canned beans (black, white, kidney, and chickpeas) • Canned tomatoes (diced and whole) • Low-sodium chicken or vegetable broth • Vinegar • Vegetable oil • Olive oil • Mustard • Salt • Black pepper • Spices • Flour • Honey • Maple syrup • Whole-wheat pasta • Rice • Canned tuna REFRIGERATOR • Butter • Eggs • Plain yogurt • Cheese PRODUCE • Lemons and limes • Garlic • Onions • Carrots • Celery SHOPPING LIST FOR THIS ISSUE • Oats • Tortillas • Ground beef • Fresh tomatoes • Cilantro • Frozen peas • Bananas…

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…

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…

HANDS-ON TIME: 10 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES MAKES: 4 SERVINGS KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Measuring spoons Small bowl INGREDIENTS 1 onion (any color), peeled, halved from end to end, and thinly sliced½ cup rice vinegar or white vinegar½ teaspoon salt½ cup boiling water INSTRUCTIONS Put the onion, vinegar, and salt in the bowl, then carefully add the boiling water. Set aside for at least 1 hour before using, or cool, cover, and refrigerate up to 1 week. DID YOU KNOW? The pigment (color) in red onions is called anthocyanin. When you pickle red onions, the vinegar pulls the color out of the red part and then dyes the onions bright pink. BEFORE YOU START WASH your hands with soap and water…

While the flavor of a beautiful dish can make a person tear up, so can the preparation of a simple ingredient: the onion. Most of us have probably cried while cutting into this innocentlooking root vegetable. But do you know why? Inside the onion are tiny cells. These cells contain microscopic compartments that are filled with eye-irritating chemical compounds. When the onion is cut, the compartments break apart, allowing the chemicals to come in contact with the rest of the cell. This produces molecules that escape into the air and make our eyes water. This aggressive response defends the onion against predators that might munch on it in the wild. But, although it makes humans cry, it’s not enough to deter most of us; the eyewatering is worth the mouth-watering…

HANDS-ON TIME: 10 MINUTES TOTAL TIME: 2 HOURS MAKES: 2 SERVINGS CLASSIC KITCHEN GEAR Cutting board Dinner knife Plate Blender or food processor (adult needed) Wooden spoon INGREDIENTS 3 overripe bananas1 to 2 teaspoons milk (only if you need it) INSTRUCTIONS 1. Peel and slice 2 of the bananas. Put them on the plate and freeze until solid, around 2 hours. 2. Put the unfrozen banana and the frozen banana slices in the blender or food processor, put the top on tightly, and turn the machine on to blend them. At first they will spin around and stay icy, but keep at it, stopping the machine occasionally and using the wooden spoon to loosen the mixture if it stops moving. At some point, it will suddenly go creamy and custardy,…

KITCHEN CASH FROM PAGE 39 1. 3 × $0.25 = $0.75 (75 cents) 2. 4 servings = 2 batches; 2 × $0.75 = $1.50 3. $4.50 / $1.50 = 3 times more expensive SCRAMBLED WORDS FROM PAGE 42 WORD SEARCH FROM PAGE 41 WHAT’S DIFFERENT FROM PAGE 24 Numbers show changes in the picture. Changed items are listed below. 1. Leek trimmed 2. Small onions off plate 3. Yellow onion changed to red 4. Garlic clove peeled 5. Tiny onions moved in bowl 6. Chives snipped 7. Shallot split in half LOOK AGAIN FROM PAGE 42 Answer: An avocado…

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…

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…

HOW MUCH? You might hear different things about how much water you should drink. A good guideline is 4 to 6 cups of water a day for young kids and 6 to 8 cups for older kids and grown-ups. And if you’re outside on a hot day or exercising, it’s a good idea to make a point of drinking a lot of water even if you don’t feel thirsty. KEEP IT SIMPLE. Water gives your body exactly what it needs, without giving it extra stuff (like sugar) that it doesn’t need. If you’d like to perk up your water, you can add a couple of spoonfuls of juice or a slice of lemon or lime. Iced herb tea, fizzy water, and milk are other good things to drink that don’t…