Innholdsfortegnelse for Fall 2021 - Issue 45 i ChopChop Magazine

| ADULT: YES | HANDS-ON TIME: 20 MINUTES | TOTAL TIME: 20 MINUTES | MAKES: 4 SERVINGS KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Measuring spoons Blender (adult needed) Can opener Colander or strainer Large bowl Large spoon INGREDIENTS For the Tomato Vinaigrette: 1 cup cherry tomatoes1 small garlic clove, peeled and sliced (or ¼ teaspoon garlic powder)2 tablespoons olive oil1 tablespoon red wine vinegar (or whatever kind you have)¼ teaspoon salt¼ teaspoon dried thyme or oregano (if you like) For the Salad: 1 (15-ounce) can chickpeas, white beans, or butter beans, drained and rinsed1 cup cherry tomatoes, halved, or 1 large tomato, cored and diced2 large celery stalks, thinly sliced INSTRUCTIONS 1. To make the dressing: Put all the dressing ingredients in the blender and blend…

| ADULT: YES | HANDS-ON TIME: 30 MINUTES | TOTAL TIME: 30 MINUTES | MAKES: 4–6 SERVINGS KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Measuring spoons Large bowl Tongs or 2 large spoons INGREDIENTS 1 head romaine lettuce, cut or torn into pieces2 ripe pears, cored and chopped (see page 5)½ English cucumber (the plastic-wrapped kind), quartered and sliced (or 1 regular cucumber, peeled, cut in half, the seeds scraped out with a spoon, and thinly sliced)* ½ cup chopped toasted walnuts (see page 4)½ cup crumbled blue cheese (or feta)2 teaspoons olive oil2 teaspoons vinegar (any kind) or lemon juicePinch salt * If you’re allergic to nuts, skip them. INSTRUCTIONS Put all the ingredients in the bowl and use the tongs or spoons to toss (mix)…

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• Kosher salt• Black pepper• Spices• Flour• Honey• Maple syrup• Whole-wheat pasta• Rice• Canned tuna REFRIGERATOR • Eggs• Plain yogurt• Cheese• Milk PRODUCE • Lemons and limes• Garlic• Onions and scallions• Carrots• Celery SHOPPING LIST FOR THIS ISSUE • Oats• Blueberries• Nut or seed butter• Bell pepper• Ground turkey or beef• Ketchup• Burger buns• Cherry tomatoes• Low-sodium soy sauce• Red cabbage• Cucumbers• Frozen edamame• Puffed rice cakes• Pumpkin seeds• Nuts• Unsweetened coconut• Pears• Lettuce• Bread• Spinach…

| ADULT: YES | HANDS-ON TIME: 20 MINUTES | TOTAL TIME: 5 MINUTES PLUS OVERNIGHT TO SOAK | MAKES: 2 SERVINGS KITCHEN GEAR Measuring cups Measuring spoons 2 jars with tight-fitting lids INGREDIENTS 1 cup old-fashioned oats1 cup milk (any kind)½ cup fresh or frozen blueberries* 2 tablespoons peanut butter or almond butter * If you’re allergic to nuts, use sunflower butter or tahini. INSTRUCTIONS 1. Divide all the ingredients evenly between the two jars. 2. Screw the top on each jar tightly and shake well. 3. Refrigerate overnight. The next morning, eat right out of the jars. GET CREATIVE • Try ½ sliced ripe banana instead of blueberries. • Swap in sliced strawberries for blueberries. • Add a pinch of ground cinnamon or ¼ teaspoon vanilla extract. BEFORE YOU…

| ADULT: YES | HANDS-ON TIME: 30 MINUTES | TOTAL TIME: 30 MINUTES | MAKES: 4–6 SERVINGS KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Measuring spoons Small bowl Fork or whisk Box grater Large bowl Large spoon INGREDIENTS For the Dressing: * 2 tablespoons peanut butter or almond butter2 tablespoons hot water1 tablespoon rice vinegar (or whatever kind you like) or lime juice1 teaspoon low-sodium soy sauce * If you’re allergic to nuts, use sunflower butter or tahini. For the Salad: 1 cup leftover cooked brown rice1 cup shredded red cabbage (about ¼ small cabbage)½ English cucumber (the plastic-wrapped kind), quartered and thinly sliced (or 1 regular cucumber, peeled, cut in half, the seeds scraped out with a spoon, and thinly sliced)1 carrot, scrubbed and shredded (see…

| ADULT: YES | HANDS-ON TIME: 20 MINUTES | TOTAL TIME: 50 MINUTES | MAKES: 6 SERVINGS KITCHEN GEAR 9-inch square baking pan Measuring cups Measuring spoons Large bowl Small bowl Large spoon Parchment paper Pot holders INGREDIENTS 1 teaspoon plus 2 tablespoons vegetable oil4 plain puffed rice cakes (look for ones made with brown rice)* 1 cup pumpkin seeds or chopped or slivered nuts (any kind you like)¾ cup unsweetened shredded or flaked coconut* ½ cup peanut butter, almond butter, or tahini½ cup maple syrup or honey¾ teaspoon salt * If you’re allergic to nuts and seeds, skip this recipe. INSTRUCTIONS 1. Turn the oven on and set the heat to 300 degrees. Use 1 teaspoon oil to grease the baking pan. 2. Crumble the rice cakes into pieces…

| ADULT: YES | HANDS-ON TIME: 10 MINUTES | TOTAL TIME: 10 MINUTES | MAKES: 2 SERVINGS KITCHEN GEAR Cutting board Sharp knife (adult needed) Dinner knife INGREDIENTS * ¼ cup peanut butter or almond butter4 slices whole-wheat or multigrain bread, toasted1 ripe pear, cored and sliced (see page 5) * If you’re allergic to nuts, use sunflower butter or tahini. INSTRUCTIONS 1. Use the dinner knife to spread most of the nut butter on one slice of toast and a little bit on the other slice (that little extra bit helps hold the sandwich together). 2. Arrange the pear slices over the nut butter on one slice and top with the other slice, nut-butter-side down. Repeat. 3. Cut the sandwiches in half and serve right away or wrap up…

KITCHEN CASH FROM PAGE 29 1. 2 × $0.75 = $1.50 2. 2 = ⅓ × 6; ⅓ × $2.25 = $0.75 3. 1 = ¼ × 4; ¼ × $1.40 = $0.35 4. $1.50 + $0.75 + $0.35 = $2.60 5. $6.00 – $2.60 = $3.40 SCRAMBLED WORDS FROM PAGE 42 Answer: WORD SEARCH FROM PAGE 39 WHAT’S DIFFERENT FROM PAGE 24 Numbers show changes in the picture. Changed items are listed below. 1. Carrot cutting board turned around 2. Cucumber sliced 3. Strawberry changed 4. Kiwi sliced 5. Mushrooms sliced 6. Pepper changed color 7. Tomatoes turned around 8. Fewer lemons LOOK AGAIN FROM PAGE 42 Answer: A shelled walnut…

| ADULT: YES | HANDS-ON TIME: 30 MINUTES | TOTAL TIME: 1 HOUR 15 MINUTES | MAKES: 4 SERVINGS KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Measuring spoons Large pot Can opener Heatproof spatula Slotted spoon Blender (adult needed) Pot holders INGREDIENTS 1 tablespoon olive or vegetable oil1 onion, peeled and chopped1 garlic clove, peeled and chopped (or ¼ teaspoon garlic powder)1 celery stalk, sliced1 (28-ounce) can whole peeled or diced tomatoes, including the liquid2 cups low-sodium chicken or vegetable broth½ teaspoon salt¼ cup plain yogurt1 teaspoon vinegar (any kind) or fresh lemon juice INSTRUCTIONS 1. Put the pot on the stove, turn the heat to medium, and add the oil. When the oil is hot, add the onion, garlic, and celery and cook, stirring occasionally, until…

| ADULT: YES | HANDS-ON TIME: 10 MINUTES | TOTAL TIME: 40 MINUTES | MAKES: 4 SERVINGS KITCHEN GEAR Cutting board Sharp knife (adult needed) Small baking pan Measuring spoons Pot holders INGREDIENTS 2 pears, halved and cored (see page 5)1 teaspoon maple syrup or honey* 2 tablespoons chopped toasted walnuts or pecans (see page 4) * If you’re allergic to nuts, skip them. INSTRUCTIONS 1. Turn the oven on and set the heat to 375 degrees. 2. Put the pears in the baking pan cut-side up and drizzle with the maple syrup or honey. 3. Once the oven temperature has reached 375 degrees, put the baking pan in the oven and bake until the pears are slightly golden and softened, about 30 minutes. 4. Put the walnuts in the…

| ADULT: YES | HANDS-ON TIME: 10 MINUTES | TOTAL TIME: 10 MINUTES | MAKES: 2 SERVINGS KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Blender (adult needed) 2 glasses INGREDIENTS 2 very ripe pears, cored and chopped (see page 5)2 cups baby spinach1 cup milk or waterDash vanilla extractTiny pinch salt4 ice cubes INSTRUCTIONS 1. Put all the ingredients in the blender. 2. Put the top on tightly. Turn on the blender to medium speed and blend until the mixture is smooth, 30 to 60 seconds. 3. Pour the smoothie into the glasses and serve right away, or pour it into a thermos or lidded cup to take with you. BEFORE YOU START WASH your hands with soap and water and dry them. CLEAN the countertop. GATHER…

Mindful Moves: Kid-Friendly Yoga and Peaceful Activities for a Happy, Healthy You offers 40 creative ways to promote self-confidence, focus, and positive thinking. Whether you flow like a jellyfish to relax your body or breathe like a walrus to help you deal with frustration, you’ll learn special ways to use meditation, yoga, and movement activities to improve your life. The pages we show here help you think about eating mindfully—which means really paying attention to the way your food looks, tastes, smells, feels, and sounds! What do you notice when you eat slowly? (Used gratefully with permission from Storey Publishing and Nicole Cardoza.)…