™
Homemade orange soda Granola popsicles
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WHAT MATTers TO us
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SALLY SAMPSON CATHERINE NEWMAN VIC DEROBERTIS CARL TREMBLAY CATRINE KELTY GINA HAHN CHRIS POWERS SHARON SPRAGUE STACY CIARAVELLA EVILEE EBB HEIDI BROADLEY ABBY REICH HANA NOBEL
Founder/President Editor Creative Director Photographer Food Stylist Copy Editor Graphic Designer Marketing Business Development Business Development Production Manager Special Projects Associate Special Projects
Contributors: BIRDY NEWMAN, ADAM RIED, VAYU MAINI REKDAL
TECHNICAL REVIEW AND ENDORSEMENT PROVIDED BY
The American Academy of Pediatrics does not endorse specific products or brands that may be included in this magazine.
BOARD OF DIRECTORS Connie Askin National Director of Development, Year Up, Boston, MA Sally Sampson ChopChop Kids, Belmont, MA Lisa Simpson, MD, MPH President and CEO, Academy Health, Washington, DC Andrew Steinberg President, CEO and Chairman, Modern Publishing, New York, NY Shale Wong, MD, MSPH University of Colorado School of Medicine, Aurora, CO Barry Zuckerman, MD Chief of Pediatrics, Boston Medical Center, Boston, MA ADVISORY BOARD Urit Chaimovitz Interior Designer, Boston, MA David Cutler, PhD Kennedy School of Government, Cambridge, MA Mollie Katzen Cookbook author, Berkeley, CA Ann Marchetti AWMarchetti Consulting, Fort Lauderdale, FL Vivien Morris, MS, RD, MPH Chairperson, Mattapan Food and Fitness Coalition, Mattapan, MA Natalie Digath Muth, MD, MPH Pediatrician, Children’s Primary Care Medical Group, San Diego, CA
All recipes by Sally Sampson and Catherine Newman, unless otherwise attributed.
CONTACT US Customer service and subscriptions: 877-297-0962 or customerservice@chopchopmag.org or write to: PO Box 1981 Williamsport, PA 17703-1981 Editorial inquiries: 617-924-3993 or write to: 695–697 Belmont Street, Belmont MA 02478 Copyright © 2016 ChopChop Kids, a 501 (c)(3) corporation. ISSN 2169-0987. 26th printing, printed by R.R. Donnelley in Strasburg, VA, August 2016. Printed in the U.S.A.
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Ellen Rome, MD, MPH Cleveland Clinic, Cleveland, OH Helen Veit Historian, Michigan State University, East Lansing, MI John Willoughby Writer, editor, and cookbook author, Cambridge, MA Fiona Wilson University of New Hampshire, Durham, NH NUTRITION ADVISORY BOARD David Ludwig, MD, MPH Children’s Hospital Boston, Boston, MA Walter Willett, MD, MPH Harvard School of Public Health, Boston, MA
TAble OF CONTeNTs
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Issue 26, Fall 2016
Departments 4
Dear Reader
5
Mailbox
6
ChopChop Jr. Toast with Ricotta and Honey
10 Think Again! Grapefruit mellows out. 13 Kitchen Skill How to crack an egg 16 Kitchen Science 26 What’s Different? Can you tell what’s been changed in these two pictures? 30 Healthy Hero Marley Dias and #1000blackgirlbooks
32 Taste Test Testing taste 33 DigDig Grow a citrus plant—or tree!— from a seed 36 Quick Bites Instant snacking 37 Scrumptious Word Search 38 Solutions Puzzled? We’ve got answers.
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18 Classic French Toast A breakfast (for dinner) standard
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31 Get Moving Take an after-dinner walk!
20 Chinese Congee Soupy, savory, and filled with tender rice
Awesome recipes 8
Pizza Toast Because we couldn’t resist serving dinner for breakfast.
BREAKFAST FOR DINNER 14 Ricotta Pancakes Our version is surprisingly light and luscious. 17 Homemade Ricotta So much better than storebought—and not as hard as you might think
22 Shakshuka Eggs poached right in a spicy tomato sauce 24 Oatmeal Bar A bowl for every taste 25 Toast, Toast, Toast! What can’t you put on a piece of toast? (We don’t know.) 28 Granola Popsicles A favorite breakfast turns into a favorite dessert. 34 Homemade Orange Soda With no artificial anything!
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WINTER 2011
3
Dear reader,
i
n the United States, eating breakfast for dinner feels both mischievous and daring, which is pretty funny considering that breakfast in many countries is what Americans, and many Europeans, would consider dinner fare: in India, breakfast might include a vegetable-lentil stew; in Pakistan, meat curry; in Indonesia, fried rice with an egg; and in Guyana, fish. As Sofia, age 8, says of breakfast for dinner, “it feels,” she giggles, “like having breakfast all over again.” And there really is no reason not to mix it up: once you try some of our breakfast-for-dinner recipes, you may just decide to flip the day on a regular basis. Soup and salad for breakfast anyone? Warmly,
learn the lingo! Here are some of the cooking terms you might see in our recipes. If you come across others you don’t know, look them up! (You knew we were going to say that.) t $PSFE means with the stem and hard center part removed. t %JDFE means cut up into cubes or squares about the size of dice. t .JODFE means finely chopped. t " QJODI is the small amount you can pinch between your finger and thumb.
t 1JUUFE or seeded means with the pits or seeds removed. t 4BVUÏ means to cook something gently in a little oil. t 4JNNFS means to cook at a very gentle boil. t 5P UBTUF means taste it to see whether you want to add more of something. t 5PTT means to mix together lightly.
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
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.
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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: 1 HOUR
❚ MAKES: 6 SERVINGS
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.
Mailbox Dispatches from our loyal ChopChop readers.
By HENRY
By ROSE
By CLARA
Join the fun! Write to us at: ChopChop 695–697 Belmont Street, Belmont MA 02478. Please include an adult’s email address and phone number. Find more on our Facebook page in our photo album “Mailbox”!
By LEVIE
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reCiPes JusT riGHT FOr THe liTTlesT COOKs
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Toast with ricotta and Honey
Liam is pretty excited about drizzling the honey!
HeAlTHY sTArT
Pizza Toast
We couldn’t resist! Since we’re talking about breakfast for dinner —we thought we’d better do dinner for breakfast too! This is quick and satisfying, and it makes a great after-school snack. ❚ ADULT: YES ❚ HANDS-ON TIME: 15 MINUTES ❚ TOTAL TIME: 15 MINUTES ❚ MAKES: 2 SERVINGS
KITCHEN GEAR Measuring spoons Grater Butter knife Baking sheet Pot holder
Tiffany spreads the tomato paste carefully to the edges of her toast.
INGREDIENTS 2 slices whole-wheat or whole-grain bread, lightly toasted 2 tablespoons tomato paste 4 tablespoons shredded cheese (mozzarella, Monterey Jack, or cheddar) INSTRUCTIONS 1. Preheat the broiler in your oven or toaster oven. 2. Spread each piece of toast with 1 tablespoon tomato paste and top with 2 tablespoons cheese. 3. Put the toast on the baking sheet (or on the pan for your toaster oven) and carefully put the baking sheet in the oven. Broil until the cheese is browned and bubbling, 1 to 2 minutes. Eat right away.
Fancy That! You can add any of your favorite pizza toppings! Try sliced mushrooms or bell peppers, black olives, a sprinkle of garlic powder, or a few spinach leaves (put the spinach under the cheese). Or top with slivered basil leaves after it’s cooked.
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Try This! Even if you open a small (6-ounce) can of tomato paste to make this recipe, you won’t use all of it. Try spooning tablespoons of tomato paste onto a plastic container lid (this makes it easy to pop them off) then freeze them until solid. Store the frozen tomato-paste blobs in a zipper-lock bag in the freezer. Whenever you need just a tablespoon or two of tomato paste, it will be there ready to thaw!
WASH your hands with soap and water and dry them. CLEAN the countertop. GATHER all your kitchen gear and ingredients and put them on the counter. SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry. PREPARE your ingredients, which means you may have to do something before you get started with the instructions.
safety Tip
Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients.
THiNK AGAiN!
Think you hate grapefruit? Think again.
Grapefruit is just one of those foods. Once you love it, you love it like crazy. The fresh, tangy flavor! The juiciness! The way your hands smell after you peel one! But if you haven’t seen the light yet, you might think it’s a little bit sour or a little bit bitter. That’s okay, because we’re going to add a touch of honey and a sprinkle of cinnamon to help you open your mind. Ready?
Honey-Cinnamon Grapefruit
It might seem like a lot of work, but cutting the grapefruit’s sections free with a knife doesn’t take long, and it makes eating it so much easier. ❚ ADULT: YES ❚ HANDS-ON TIME: 15 MINUTES ❚ TOTAL TIME: 15 MINUTES ❚ MAKES: 2 SERVINGS
WASH your hands with soap and water and dry them. CLEAN the countertop. GATHER all your kitchen gear and ingredients and put them on the counter. SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry. PREPARE your ingredients, which means you may have to do something before you get started with the instructions.
Arianna decides that it’s not so sour after all!
KITCHEN GEAR Large sharp knife (adult needed) Cutting board Grapefruit or paring knife Small baking pan or ovenproof skillet Measuring spoons INGREDIENTS 1 grapefruit, cut in half 2 teaspoons honey ¼ teaspoon ground cinnamon 10
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INSTRUCTIONS 1. Turn the oven on and set it to broil. 2. Loosen the segments using the grapefruit or paring knife, slicing along each section between the fruit and the papery membrane, and then along the peel edge as well. 3. Put the grapefruit halves, cut side up, on the baking pan. Drizzle each half with 1 teaspoon honey and sprinkle with the cinnamon. 4. Put the baking pan in the oven and broil until the grapefruit halves are bubbling and lightly browned, 3 to 5 minutes. 5. Set aside to cool a little bit, then enjoy warm.
safety Tip
Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients.
Want to make a school night feel like a weekend morning? Serve breakfast for dinner. Everyone loves it! Partly because it’s breakfast food, partly because it’s a more relaxed meal, and partly because it’s so delightfully unexpected. Add some berries, some cut-up citrus fruit, or a big bowl of fruit salad, and you can call it a meal.
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Kitchen skill: Cracking eggs
WASH your hands with soap and water and dry them. CLEAN the countertop.
Hit the midpoint between the more-rounded (wide) end and the pointier Hold the egg over end of the egg against the sharp edge of the bowl. the bowl with the cracked part facing up. Pry the shell open gently and allow the egg to slide into the bowl.
GATHER all your kitchen gear and ingredients and put them on the counter. SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry. PREPARE your ingredients, which means you may have to do something before you get started with the instructions.
safety Tip
Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients. www.chopchopmag.org
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ricotta Pancakes
Light and luscious, these are a dreamy cousin of regular pancakes. â?š ADULT: YES â?š HANDS-ON TIME: 30 MINUTES â?š TOTAL TIME: 30 MINUTES â?š MAKES: 4 SERVINGS (8 FOUR-INCH PANCAKES TOTAL)
KITCHEN GEAR Large bowl Measuring cup Measuring spoons Large fork, for mixing Large skillet Spatula Plate INGREDIENTS 4 large eggs 1 cup store-bought or homemade ricotta cheese (page 16) › DVQ XIPMF XIFBU øPVS › UFBTQPPO TBMU 1 teaspoon vanilla extract 1 tablespoon vegetable oil or unsalted butter Maple syrup or jam, for serving Plain Greek yogurt, for serving INSTRUCTIONS 1. Crack the eggs into the bowl (page 13). 2. Add the ricotta cheese, flour, salt, and vanilla extract and mix well. 3. Put the skillet on the stove and turn the heat to medium. 4. When the skillet is hot, carefully add the oil or butter. 5. Using a Ÿ-cup measure for each pancake, drop the batter into the skillet, spacing the pancakes so that they don’t run together. Cook until there are many little bubbles on each pancake’s surface, about 2 minutes. 6. Using the spatula, flip the pancakes over and cook until golden, about 2 minutes, then transfer to the plate. Repeat until all the batter is used. (The batter will make about eight 4-inch pancakes.) 7. Serve right away with jam or maple syrup and yogurt.
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Or else
WASH your hands with soap and water and dry them. CLEAN the countertop. GATHER all your kitchen gear and ingredients and put them on the counter. SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry. PREPARE your ingredients, which means you may have to do something before you get started with the instructions.
Caroline and Sofia top their pancakes with yogurt and raspberries. Oh, and syrup!
No ricotta? No worries! You can substitute cottage cheese.
Fancy That! You can add lots of different ingredients to this batter! Some of our favorites are: t UBCMFTQPPO ESJFE DPDPOVU XIFBU HFSN or flaxseed t ž DVQ DIPQQFE OVUT t › DVQ CMVFCFSSJFT SBTQCFSSJFT PS TMJDFE banana or strawberries
safety Tip
Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients. www.chopchopmag.org
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The transformation from milk to curds to cheese
KiTCHeN sCieNCe
How Does Milk Turn into Cheese? BY VAYU MAINI REKDAL
While you probably know what cheese tastes and looks like, you might not be aware of the fascinating science that goes into producing it. Look at ricotta cheese, for example. How can lemon juice transform the white liquid milk into a solid cheese and watery whey? Milk is made up of water, fat globules, naturally occurring sugar, and protein. In the liquid milk, the protein molecules
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form small roundish clusters called micelles. These micelles have negatively charged tails, making them repel each other if they come in contact in the liquid milk.
removing the barrier that prevents them from sticking together. Vinegar is more acidic and has more protons than lemon juice, so this acid will cause the micelles to clump together more.
However, when you add lemon juice or vinegar to milk, things change. Acids contain positively charged particles called protons (this is what makes acids sour). These positive charges neutralize the negative charges on the micelles,
Now, all the micelles can stick together and form a clump. This is the curd, or the ricotta cheese. The liquid that’s left behind is the whey. Who knew chemistry could be so tasty?
safety Tip
Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients.
WASH your hands with soap and water and dry them. CLEAN the countertop. GATHER all your kitchen gear and ingredients and put them on the counter. SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry. PREPARE your ingredients, which means you may have to do something before you get started with the instructions.
Homemade ricotta Remember Little Miss Muffet? When you make ricotta cheese, you use acid (lemon juice or vinegar) to curdle the milk, which means you get the protein in it to clump together into a mixture of curds and the watery leftover whey. It might take a little experimenting to get the hang of this recipe, but it’s always edible, even if it doesn’t come out perfect. Try the ricotta spooned onto fresh bread with a drizzle of olive oil or honey, eat it with fresh strawberries, or use it to make our Ricotta Pancakes or our Skillet Lasagna (www.chopchopmag.org/recipe/skillet-lasagna). ❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 1 HOUR ❚ MAKES: 2 CUPS
KITCHEN GEAR Cheesecloth or a clean dish towel Colander or strainer Large bowl Measuring spoons Large heavy pot Slotted spoon Pot holder
INGREDIENTS RVBSUT HBMMPO XIPMF NJML UFBTQPPO TBMU 3 tablespoons fresh lemon juice or white vinegar or a combination (we have had the best results with 1 tablespoon lemon juice and 2 tablespoons vinegar)
INSTRUCTIONS 1. Spread out the cheesecloth or dish towel in the colander or strainer, and put the colander over the bowl. 2. Pour the milk into the pot and add the salt. Put the pot on the stove and turn the heat to medium. 3. Bring the milk to a full, rolling boil, stirring it occasionally to make sure the milk isn’t burning on the bottom of the pot, 15 to 30 minutes, depending upon your stove. 4. Add the lemon juice and/or vinegar, then turn the heat down to low and cook, stirring constantly, until the mixture curdles, 1 to 2 minutes. The mixture will separate into curds (the thick, cottage cheese-like part) and whey (the liquidy part). 5. Turn the heat off and let the mixture sit at least 20 minutes and up to 2 hours. 6. Using the slotted spoon, carefully remove the curds from the pot and put them in the colander. With the help of an adult, pour the remaining liquid into the colander. Let the curds drain for 15 to 20 minutes (The longer you let the mixture drain, the thicker the ricotta will be). Set the whey that collects in the bowl aside (you can keep it [see right] or throw it away). 7. Eat or use the ricotta right away, or cover and refrigerate up to 2 days.
Whey to go! The liquid whey leftover from making ricotta is really healthy. Cover and refrigerate it to use in breads, soups, and smoothies instead of milk or water. You can also use it instead of water when cooking pasta or rice. Or, if you’re really adventurous, try drinking it plain (you’ll make your greatgrandma proud).
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Classic French Toast Why does “eggs and toast” sound like dinner, but—even though it has the same ingredients— “French toast” doesn’t? We’re hoping to change that! Try using different kinds of bread but be sure the bread is at least one day old; if it’s too fresh, it won’t absorb the egg mixture. ❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 30 MINUTES ❚ MAKES: 4–6 SERVINGS
KITCHEN GEAR Large mixing bowl Measuring cup Measuring spoons Fork, for mixing Large skillet Spatula
INSTRUCTIONS 1. Crack the eggs into the bowl (page 13). 2. Add the milk, vanilla extract, and cinnamon and beat with the fork until combined. 3. Put the skillet on the stove, add the oil or butter, and turn the heat to medium. 4. Dip the bread, one slice at a time, in the egg mixture, coating both sides of each slice. If there is too much egg mixture on the bread, let it drip back into the bowl. 5. When the skillet is hot, carefully add 2 slices of the egg-coated bread, and cook until golden brown on both sides, about 3 minutes. Repeat with the remaining bread. Serve right away drizzled with maple syrup.
INGREDIENTS 2 large eggs ¾ cup milk ¼ teaspoon vanilla extract 1/ 8 teaspoon ground cinnamon 2 tablespoons vegetable oil or unsalted butter 6 slices day-old whole-wheat, oatmeal, or cinnamon-raisin bread Maple syrup (1 teaspoon per slice) for serving
DiD YOu KNOW?
According to the Apicius, a collection of recipes from the early 5th century AD, the dish we now know as French toast existed as early as the age of the Roman Empire. They called their style of French toast, pan dulcis, which means “sweet bread.” Romans soaked bread in milk and, sometimes, egg, then fried it in oil or butter. In the 15th-century English court of Henry V, a version of French toast called pain perdu or “lost bread” was very popular. It was called “lost” bread because day-old bread was lost to the baker who could no longer sell it. Pain perdu is what the French still call French toast today!
safety Tip
Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients.
Or else For a savory version, skip the vanilla, cinnamon, and maple syrup, and serve the French toast with salt, pepper, and a drizzle of olive oil. You can also try adding herbs and/or grated parmesan to the egg mixture!
WASH your hands with soap and water and dry them. CLEAN the countertop. GATHER all your kitchen gear and ingredients and put them on the counter. SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry. PREPARE your ingredients, which means you may have to do something before you get started with the instructions.
Caroline and Liam avoid eggy fingers by using tongs to dip the bread.
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WASH your hands with soap and water and dry them. CLEAN the countertop. GATHER all your kitchen gear and ingredients and put them on the counter. SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry. PREPARE your ingredients, which means you may have to do something before you get started with the instructions.
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Chinese Congee
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Congee is the Chinese name for a porridge-like soup made with rice that sort of explodes as it cooks. We make ours with brown rice, for extra flavor, but it takes a little longer to cook than the traditional kind, which is made with white rice. In China they eat it for breakfast, but with add-your-own toppings, it makes a perfect dinner. (A similar Korean dish is called juk.)
❚ ADULT: YES ❚ HANDS-ON TIME: 10 MINUTES ❚ TOTAL TIME: 1 HOUR 40 MINUTES ❚ MAKES: 4 SERVINGS
safety Tip
Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients.
KITCHEN GEAR Cutting board Sharp knife (adult needed) Large soup pot with lid Peeler Pot holder Spoon, for stirring 4 bowls INGREDIENTS 1 tablespoon vegetable oil Ÿ small onion, peeled and diced 1 small carrot, scrubbed or peeled, and diced 1 small celery stalk, diced 1 small slice of fresh ginger root, about the size of a nickel, peeled and minced › DVQ SBX MPOH HSBJO CSPXO SJDF 4–5 cups low-sodium chicken broth Ÿ teaspoon unseasoned rice wine vinegar
TOPPINGS 2 tablespoons chopped fresh cilantro or Italian flat-leaf parsley leaves 2 scallions, greens and white parts, minced INSTRUCTIONS 1. Put the pot on the stove and turn the heat to medium. When the pot is hot, add the oil, onion, carrot, celery, and ginger and cook, stirring occasionally, until they are softened but not browned, about 10 minutes. 2. Add the rice and 4 cups chicken broth, turn the heat up to high, and bring to a boil. 3. Once the broth is bubbling, turn the heat down to very low and put a lid on the pot, but only part way, so that some steam can escape. Adjust the heat so that the rice mixture stays at a low simmer, which means that you’ll see it bubbling gently.
4. Cook until the rice sort of bursts and GBMMT BQBSU UP › IPVST TUJSSJOH every 15 minutes. (You can set a timer to remember to stir it!) Add the remaining 1 cup chicken broth if it’s thicker than you like it. 5. Add the vinegar, stir, and taste the congee. If it needs more vinegar or a pinch of salt to boost the flavor, add it, then taste again. Set the rice aside, covered, while you prepare the toppings. 6. Divide among the bowls, add the cilantro or parsley and scallions, and serve.
Top This Craving even more toppings? Add crushed peanuts,* toasted sesame oil, shredded cooked chicken, corn kernels, fresh chopped spinach, and/or cubed tofu. * If no one is allergic.
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shakshuka
Even if this Israeli breakfast dish weren’t so incredibly delicious, we’d love it for the name alone! Shock-SHOOKA. Serve it with crusty bread or whole-grain toast and a green salad. ❚ ADULT: YES ❚ HANDS-ON TIME: 25 MINUTES ❚ TOTAL TIME: 55 MINUTES ❚ MAKES: 4 SERVINGS
* Cutting the jalapeño pepper is a good job for an adult. Wear gloves and/or be very careful not to touch your eyes before you wash your hands with soap and water.
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CLEAN the countertop. GATHER all your kitchen gear and ingredients and put them on the counter. SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry. PREPARE your ingredients, which means you may have to do something before you get started with the instructions.
KITCHEN GEAR Cutting board Sharp knife (adult needed) Large skillet with lid Measuring cup Measuring spoons Fork Tablespoon Mug INGREDIENTS 2 tablespoons olive oil 2 yellow onions, peeled and sliced 2 red, orange, or yellow bell peppers, cored and diced 1 jalapeño pepper,* cored and chopped, or a pinch of red pepper flakes (if you like spicy) 2 bay leaves UFBTQPPO ESJFE UIZNF ¼ teaspoon ground cumin 2 (15-ounce) cans diced tomatoes, including the liquid 2 cups water 8 eggs
WASH your hands with soap and water and dry them.
INSTRUCTIONS 1. Put the pot on the stove and turn the heat to medium. When the pot is hot, add the oil. Add the onions, peppers, bay leaves, thyme, and cumin and cook until the vegetables are browning and starting to get tender, about 15 minutes. 2. Add the diced tomatoes and water and bring to a boil. 3. Turn the heat down to low and cook until the mixture is saucy and comes together, about 30 minutes. Use the fork to remove the bay leaves and throw them away. Use the tablespoon to make 4 to 6 little wells in the sauce, so you know where to put the eggs. 4. Crack an egg into the mug (page 13), and gently slide it into one of the wells in the tomato sauce. Repeat with the remaining eggs. 5. Cover the pot and gently cook the eggs in the sauce until they are cooked to the doneness you like, 5 to 10 minutes (you will have to lift the lid carefully and peek). Serve right away.
Or else Skip the eggs, and serve the spicy tomato sauce with polenta or rice, or on top of swordfish, salmon, steak, or chicken.
Isabella and Arianna slide the eggs in carefully, so the yolks don’t break.
safety Tip
Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients.
Oatmeal bar
WASH your hands with soap and water and dry them. CLEAN the countertop. GATHER all your kitchen gear and ingredients and put them on the counter. SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry. PREPARE your ingredients, which means you may have to do something before you get started with the instructions.
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We don’t mean something like a granola bar—we mean something more like a salad bar: a big batch of cooked oatmeal, with optional sweet and savory toppings, so everyone can customize their own bowl. Just make sure to include protein (nuts, cheese, yogurt, or eggs) so you won’t be hungry again later. Simply follow the package directions to cook your favorite kind of oatmeal: steel-cut, old-fashioned, or unflavored instant. Then give each person a bowl of oatmeal and offer topping combos such as: t $VCFE UPGV TPZ TBVDF BOE DIPQQFE TDBMMJPOT t 1BSNFTBO DIFFTF BOE TQJOBDI t 4BVUÏFE POJPOT NVTISPPNT BOE DSVNCMFE turkey sausage t $IFEEBS DIFFTF BOE EJDFE BQQMFT̓ t 1FBOVU PS BMNPOE CVUUFS BOE DIPQQFE CBOBOB
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safety Tip
t 1FTUP BOE BOZ DIFFTF t (SFFL ZPHVSU ESJFE GSVJU BOE OVUT t 'SFTI PS GSP[FO QFBT BOE 1BSNFTBO DIFFTF t 8IJUF CFBOT DIPQQFE GSFTI PS DBOOFE tomatoes, and basil t " QPBDIFE PS GSJFE FHH BOE DIPQQFE GSFTI IFSCT t #MBDL CFBOT EJDFE BWPDBEP BOE TBMTB̓ t 3JDPUUB DIFFTF QBHF TMJDFE BMNPOET BOE diced peaches
Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients.
For the quickest, tastiest, toastiest dinner ever, fancy up a piece of whole-grain toast with one of these favorite toppers. Add a fruit or green salad, and your meal is complete.
WF PJM E XJUI PMJ MF [ J[ S E T MU CFBO PO BOE TB FE XIJUF LMF PG MFN JO S t 4NBTI Q T B JUI FSSJFT EP TMJDFT X JUI SBTQC X S t "WPDB F UU V C E IPOFZ t "MNPO [MFE XJUI J[ S E B UU P t 3JD DVNCFST VT BOE DV NBUP t )VNN TMJDFE UP E O B F T F BS DIF BOB t $IFEE S BOE CBO F UU V C U V BTJM t 1FBO OE GSFTI C B T F JO SE E TB IJWFT t .BTIF FTF BOE D F I D N B t $SF F
PBTU QBH t 1J[[B U
TurN THe PAGe FOr THe resulTs ☞ www.chopchopmag.org
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WHAT’s DiFFereNT?
We found 8 changes in the picture on the right. 26
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Can you find them all? Solution on page 38. www.chopchopmag.org
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sWeeT TreAT
Granola Popsicles
And now. . . breakfast for dessert! (We are so predictable.) You can use other fruit, if you like—try blueberries, or sliced strawberries or peaches— to make these creamy, cold, crunchy pops just the way you like. ❚ ADULT: YES ❚ HANDS-ON TIME: 10 MINUTES ❚ TOTAL TIME: 6 HOURS ❚ MAKES: 4–6
KITCHEN GEAR Measuring cup Measuring spoons Mixing bowl Spoon, for mixing Popsicle mold or 4–6 small paper cups 4–6 wooden popsicle sticks 28
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INGREDIENTS DVQ HSBOPMB DVQ NJML 2 tablespoons maple syrup (skip if the granola is very sweet) DVQ QMBJO ZPHVSU 1 cup raspberries
WASH your hands with soap and water and dry them. CLEAN the countertop. GATHER all your kitchen gear and ingredients and put them on the counter. SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry. PREPARE your ingredients, which means you may have to do something before you get started with the instructions.
INSTRUCTIONS 1. Put everything in the bowl and mix until the raspberries are broken up. 2. Use a measuring cup to divide the mixture into 4 to 6 popsicle molds or paper cups. 3. Push in the popsicle sticks and freeze until solid, 3 to 4 hours. To release the popsicles, run the outside of the molds briefly under hot water or let them sit at room temperature for 5 minutes.
Martin and Sofia compare their popsicles—and they’re the same!
safety Tip
Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients.
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HeAlTHY HerO
Marley Dias
Eleven-year-old Marley Dias was tired of reading books about white boys, dogs, and white boys and their dogs. When the fifth-grader complained about this lack of diverse representation, her mother said, “Well, what are you going to do about it?” Good question. #1000blackgirlbooks was born. Marley met her goal—collecting 1000 books about black girls—in February of this year, and she’s now at 7000. ChopChop got a chance to speak with her about diversity, speaking your truth, and (of course) food. CC: Why is diversity important in books that kids are reading? MD: Because it helps them develop a sense of their own identity. It also shows them that America is diverse, and kids can read books and explore that diversity themselves. CC: What was your 1000th book? MD: It might have been Brown Girl Dreaming by Jacqueline Woodson, which is one of my very favorite black-girl books. I love that book because it was the first book that really challenged me—and even though I’m really different from the main character, it helped me realize that I was going to go through challenges myself. CC: What have you learned from this project? MD: Kids have to speak their truth. That doesn’t mean that you have to be the best—just that you have to try your hardest when something matters. 30
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#1000blackgirlbooks
CC: Any advice for other kids about taking care of their bodies? MD: Try to remember the feeling when you don’t get enough sleep. It might feel cool at night to stay up late, but then you feel stressed out in the morning. CC: Do you think it’s important to eat diverse kinds of foods? MD: I don’t want to answer that! [Laughs.] I think it’s important to have diversity in the food that you eat! Even though I don’t always practice it. But I want to. My mom cooks a lot, but she’s Jamaican, and I can’t always handle the spice. Mom thinks it’s tragic. CC: What are your favorite vegetables? MD: Snap peas, broccoli, edamame. I like every vegetable besides celery. Oh, and actually I don’t like kale and spinach. But I love cabbage. CC: What’s your favorite thing to eat? MD: Breakfast. Breakfast for lunch, breakfast for breakfast, and breakfast for dinner. CC: That’s the theme of this issue! MD: That’s perfect! My favorite breakfast is French toast with avocado and turkey bacon. And I love melon.
Photo by ANDREA CIPRIANI MECCHI
Take an after-dinner walk!
GeT MOViNG!
Dinner—or breakfast—done? Try to get everyone outside to enjoy the last of the light and a breath of fresh air. Maybe other kids from the neighborhood will join you!
Martin, Sofia, Liam, and Caroline lead the way. www.chopchopmag.org
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Taste Test: Testing Taste How food tastes is not a simple, unchanging fact: it can be affected by the other flavors or substances your taste buds have come into contact with. Arianna, Tiffany, and Isabella enjoy the science of taste! (Um, sort of.)
Try this!
What’s happening?
Take a sip of orange juice and notice how it tastes. Now, suck on a lemon wedge for a couple of seconds, then take another sip of the orange juice. How does the orange juice taste? Finally, brush your teeth with toothpaste, then take another sip of the orange juice. How does it taste now?
The orange juice on its own tastes sweet and tart because it contains sugars and acids, and your taste buds are sensitive to both. After tasting the sour lemon—which is more acidic than the orange juice—the orange juice tastes sweeter by comparison. What happens after you brush your teeth is more complicated: the foaming detergent in toothpaste (sodium lauryl sulfate) messes with your taste buds and reduces your ability to taste sweet, in addition to adding a bitter taste to acid. So brush your teeth after that morning glass of orange juice. (It will help protect your teeth from the acid too!)
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DiGDiG
Grow a Citrus Plant —or Tree!—from a seed Sometimes when you’re eating your breakfast (or dinner) grapefruit or orange, or you’re squeezing a lemon, you might find some seeds in your fruit. Don’t think of it as a nuisance—think of it as an opportunity! You can plant a citrus seed and grow a plant, which may then grow into a tree. (ChopChop editor Catherine Newman planted one in kindergarten, and her orange tree was still thriving when she left home for college!) Depending on where you live, it might even eventually produce fruit.
WHAT YOU NEED Citrus fruit, such as an orange, grapefruit, lemon, or lime (not seedless!) Sharp knife and cutting board (adult needed) Small flower pot (or carefully poke a drainage hole in the bottom of a plastic container) Potting soil Saucer or plastic lid Plastic bag or plastic wrap Rubber band INSTRUCTIONS 1. Cut into the fruit across its middle— don’t cut it all the way in half—and use your fingers to pull the halves apart. Dig out a whole (uncut) seed and rinse it off with water. 2. Fill your pot with soil and set it on the saucer or plastic lid. 3. Push the seed into the soil so that JU JT BCPVU › JODI EFFQ $PWFS UIF seed with soil. 4. Water the soil. 5. Cover the pot with the bag or plastic wrap, and use the rubber band to secure it. This will create a kind of greenhouse effect to keep the soil warm and moist. 6. Put the pot on a sunny windowsill and wait for your seed to sprout! (This can take up to a month.) Once it does, remove the plastic. 7. Water the plant every 4 or 5 days, or when it looks droopy. 8. If your plant gets too big for your pot, replant it with more soil in a bigger pot.
Photos by CATHERINE NEWMAN
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QUENCH
Homemade Orange Soda Have you ever tasted orange soda? The bubbles make it lighter and more refreshing than plain juice, and making your own at home is as simple as mixing juice and seltzer water.
Sofia, Liam, and Martin watch Caroline do the mixing.
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INGREDIENTS 2 2/3 cups cold seltzer water (unflavored or orange-, grapefruit-, lemon- or lime-flavored) 1 1/3 cups orange juice Ice cubes (if you like)
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INSTRUCTIONS 1. Put the seltzer in the pitcher, add the juice, and stir (be careful because it can foam up and overflow if the pitcher is short). 2. Pour into the 4 tall glasses and add ice cubes if you like. Serve right away.
CLEAN the countertop. GATHER all your kitchen gear and ingredients and put them on the counter. SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.
❚ ADULT: NO ❚ HANDS-ON TIME: 2 MINUTES ❚ TOTAL TIME: 2 MINUTES ❚ MAKES: 4 SERVINGS
KITCHEN GEAR Measuring cup Tall pitcher Spoon, for stirring 4 tall glasses
WASH your hands with soap and water and dry them.
PREPARE your ingredients, which means you may have to do something before you get started with the instructions.
Fancy That! For an even more interesting citrus flavor, use some grapefruit juice along with the orange juice.
Sofia, Liam, and Caroline get busy sipping.
Safety Tip
Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients. www.chopchopmag.org
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QuiCK biTes
Granola and milk
Frozen banana slices
Peanut butter on a whole-grain waffle
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Half grapefruit
sCruMPTiOus WOrD seArCH
O R A N G E E P C O N G E E P
R Q C S D R A G R A N O L A C
WORDS HIDDEN ABOVE Solution on page 38
D A S Q C I N N A M O N N F U
Y E S M B A N A N A X C B E R
D N V P E E U K E S A W O Y D
BREAKFAST RICOTTA CURDS WHEY
GreAT MANNers
W T Q G B C O K E K I I A A S
P E B H V E I U E T S H T V B
TOAST GRAPEFRUIT HONEY CINNAMON
There’s an extra bonus that comes from eating breakfast for dinner: the opportunity to practice good breakfast manners! Of course it’s common for people to be reading the back of the cereal box at the breakfast table, but that doesn’t mean it’s your best option. Even on a school morning, consider trying to bring your food to the table and talk to your family about the day ahead—you’ll learn more about everybody, and you’ll start your day feeling more connected.
O I I V P H R S R E M A M R G
I I I P C I T R U S T X E X X
G R A P E F R U I T R A A D Y
J S E L T Z E R M E K C L E I
PANCAKES YOGURT CONGEE OATMEAL
L X Z Y O G U R T F S W H E Y
S H A K S H U K A V O C A D O
SHAKSHUKA GRANOLA RASPBERRIES AVOCADO
T O A S T K U S R I Y B M R D
Q R I C O T T A H O N E Y M G
ORANGE CITRUS SELTZER BANANA
TAble TAlK
When you sit down with your family for breakfast, consider asking questions about what people are expecting their day to be like. t %PFT BOZPOF IBWF BOZUIJOH UIFZ SF FTQFDJBMMZ MPPLJOH GPSXBSE UP t *T BOZCPEZ OFSWPVT BCPVU BOZUIJOH t 8IP IBT B QSFUUZ SFHVMBS EBZ BOE XIP T HPU TPNFUIJOH VOVTVBM going on? You can follow up again later, at the dinner table! www.chopchopmag.org
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sOluTiONs FROM PAGE 26
Numbers show changes in the picture. Changed items are listed below. 1. Toast cut in half 2. Raspberries instead of blueberries 3. Yellow tomatoes instead of red 4. Bite taken out 5. Toast rotated 6. Beans unmashed and different 7. Avocado mashed 8. Chives snipped
eDible VOCAbulArY BY BIRDY NEWMAN
O R A N G E E P C O N G E E P
R Q C S D R A G R A N O L A C
D A S Q C I N N A M O N N F U
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Y E S M B A N A N A X C B E R
D N V P E E U K E S A W O Y D
W T Q G B C O K E K I I A A S
P E B H V E I U E T S H T V B
O I I V P H R S R E M A M R G
I I I P C I T R U S T X E X X
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G R A P E F R U I T R A A D Y
J S E L T Z E R M E K C L E I
L X Z Y O G U R T F S W H E Y
S H A K S H U K A V O C A D O
T O A S T K U S R I Y B M R D
Q R I C O T T A H O N E Y M G
People eat breakfast all around the world! See if you can match the word for “breakfast� with the language it’s written in! 1. manje maten
a. Portuguese
DBGĂ? EB NBOIĂ?
b. Swahili
3. parakuihi
c. Spanish
4. bᝯa ăn sĂĄng
d. French
5. kifungua kinywa
e. Hungarian
6. aina kakahiaka
f. Maori
EĂ?KFVOFS
g. Vietnamese
8. desayuno
h. Haitian Creole
9. reggeli
i. Hawaiian
10. sakusasa
j. Xhosa Answers: 1h; 2a; 3f; 4g; 5b; 6i; 7d; 8c; 9e; 10j
FROM PAGE 33
James Beard Foundation 2013 Publication of the Year
2014 Parents’ Choice Gold Award
The James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Programs include educational initiatives, food industry awards, an annual national food conference, Leadership Awards program, culinary scholarships, and publications.
Parents’ Choice Foundation is the nation’s oldest nonprofit guide to quality children’s media and toys. Best known for the Parents’ Choice Awards® program, the Parents’ Choice Award Seals are the Foundation’s internationally recognized and respected icons of quality.
ChopChop Kids would like to thank our sponsors and partners
ChopChop also thanks …
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JOiN THe Club! Here’s how it works: Every month, we’ll send out a basic recipe we think every kid should master, and we’ll include step-by-step instructions, shopping tips, food facts, and more. What do you do? Get cooking! Then earn badges and prizes for completing each recipe. Are you up for the challenge? Sign up at www.chopchopcookingclub.org and join the ChopChop Cooking Club for free.