ChopChop Fall 2019 by ChopChop Family

FALL 2019

™

Allow us to school you on our favorite fall fruit.

Hungry after a long day at school? We’ll fix you right up.

• Three flavors of hummus • Vanilla Applesauce • The science of popcorn

QUICK BITES A handful of GORP (page 15)

Apple slices with cheese

Carrot sticks with hummus (page 16)

Popcorn (page 22) 2

FALL 2019

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IN THIS ISSUE

ISSUE 38, FALL 2019

35 Budding Artists 36 Scrumptious Word Search 37 Cartoon Corner By Maxwell Surprenant 38 Solutions Puzzled? We’ve got answers.

RECIPES

8 Any-Berry Overnight Oatmeal It’s ready when you are. 12 Double-Corn Quesadilla As corny and cheesy as a dad joke 15 Grab-and-Go GORP Made just for you—by you!

DEPARTMENTS

2 Quick Bites Instant Snacking 4 Learning Guide

7 ChopChop Jr. Turkey and Lettuce Roll-Up 20 What’s Different? Can you tell what’s been changed in these two pictures? 22 Kitchen Science Why does popcorn pop? 34 Amazing Maze

16 Hummus However You Like It Options for dipping deliciousness 18 Pita Chips Homemade is our favorite kind. 22 Homemade Popcorn Goodbye microwave—hello old-fashioned! 27 Nutty Apple Snacks Can you guess the two ingredients? 28 Vanilla Applesauce A pair of favorite flavors, together at last

31 Fall Apple Crunch The perfect dessert for cooling days 32 Fruity Cider Punch Sweet, spiced, and full of fruit

All recipes by Sally Sampson and Catherine Newman, unless otherwise attributed.

OUR MISSION

ChopChop Family’s vision is to enrich the lives of families by inspiring and teaching them to cook and eat real food together, while having fun and learning essential skills for a full life.

WHAT MATTERS TO US

We believe that cooking and eating together is fundamental to every family’s health and happiness, and that if children learn healthy eating habits when they are young, they will maintain healthy lifestyles into their teenage and adult years. Cooking not only promotes better health, it builds relationships, saves money, and teaches math, science, and cultural and financial literacy, along with other critical life skills. We aim to counteract today’s rampant “kitchen illiteracy” by empowering families and communities with our positive message and common-sense, innovative, and fun solution.

DONATE!

Donate at www.chopchopfamily.org/how-you-can-help to support our mission to get ChopChop to organizations that serve those most at risk.

38th printing, printed at LSC Communications, August 2019. Printed in the U.S.A. www.chopchopfamily.org

FALL 2019

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

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: 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

MAKES

This number will usually tell you how many people the recipe serves. But sometimes we’ll tell you how much the recipe makes.

HANDS-ON TIME.

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.) • Cored means with the stem and hard center part removed. • Diced means cut up into cubes about the size of dice. • A pinch is the small amount you can pinch between your finger and thumb. • Pitted or seeded means with the pits or seeds removed.

KITCHEN SKILL

How to toast nuts We like to toast raw nuts because it makes them crunchier and more flavorful. (If your nuts say “roasted” on the container, then you don’t need to do this.) 1. Turn the oven on and set the heat to 250 degrees. 2. Spread out the nuts on a baking sheet and carefully put it in the oven. 3. Bake until the nuts are fragrant and a shade darker, about 10 minutes. 4

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• Sauté means to cook something gently in a little oil. • Simmer means to cook at a very gentle boil. • To taste means taste it to see whether you want to add more of something. • Toss means to mix together lightly.

KITCHEN SKILL

How to use an apple slicer With just a single push, an apple slicer turns a whole apple into slices that are easy to eat (or cook). Using a slicer may be tricky the first time, but it gets easier with practice. 1. Put the apple on a cutting board, stem side up. 2. Line up the apple slicer so that the circle in the middle sits evenly around the apple’s stem. 3. Push down hard and evenly until the cutter reaches the cutting board. Now you have wedges to eat—and a core, which you can throw away or compost. If you’re following a recipe that calls for “thin slices,” use a sharp knife to slice the wedges into smaller pieces.

KITCHEN SKILL

How to core and cut up an apple without a gadget No apple slicer? No problem! There are lots of other ways to cut up an apple and get rid of the core, but this is the easiest. 1. Put the apple on the cutting board, stem side up, and use a sharp knife to cut down through the apple alongside the stem and center—close to where you think the core is. You’ll slice off a large piece. 2. Place the cut side of the remaining apple down on the cutting board and slice down again, near the center to remove another large piece. Turn the apple and cut again down next to the core. 3. Turn the apple so that you can cut off the smallish piece remaining. 4. Eat as is or slice the apple chunks into smaller pieces.

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FALL 2019

Henryâ&#x20AC;&#x2122;s snack is rolled and ready for eating!

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RECIPES JUST RIGHT FOR THE LITTLEST COOKS

Turkey and Lettuce Roll-Up

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HEALTHY START

Any-Berry Overnight Oatmeal Assemble this creamy oatmeal the night before you want to eat it. While you sleep, your refrigerator will do all the work for you! In the morning all you have to do is eat it. ❚ ADULT: YES ❚ HANDS-ON TIME: 5 MINUTES ❚ TOTAL TIME: 10 HOURS ❚ MAKES: 1 SERVING

KITCHEN GEAR Measuring cups Measuring spoons Jar with tight-fitting lid INGREDIENTS 1/3 cup old-fashioned or quickcooking oats (plain oatmeal) 1/3 cup plain yogurt 1/3 cup milk 2 tablespoons fresh or frozen (unsweetened) blueberries, raspberries, blackberries, and/or sliced strawberries 4 toasted almonds,* chopped (see How to toast nuts, page 4) ½ teaspoon honey or real maple syrup (if you like) Pinch kosher salt * If you’re allergic to nuts, skip them.

Rahma shakes up her oatmeal after screwing the lid on tight.

INSTRUCTIONS 1. Put all the ingredients in the jar. 2. Screw the top on tightly and shake well. 3. Refrigerate overnight. Eat right out of the jar or put it in a bowl first.

GET CREATIVE • Try chopped mango or peach instead of berries. • Try chopped toasted pecans instead of almonds. • Add a pinch of ground cinnamon or ¼ teaspoon vanilla extract.

FALL 2019

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SAFETY TIP

ll sharp with a elp h Get and an a dult’s permission

BEFORE

YOU START

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.

processor), the stov eo food d r ov n kniv ra en, a s. e d es, ap n nd hot ingredient e l b pliances (

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FALL 2019

You know the feeling of getting home from school and being famished. Weâ&#x20AC;&#x2122;ve got a bunch of super snack recipes for then, or anytime.

FALL 2019

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EASY AFTER-SCHOOL SNACKS

Double-Corn Quesadilla

A quesadilla is like a grilled cheese sandwich, but instead of bread, you use tortillas. It’s a perfect after-school snack, quick lunch, or dinner when you serve it with a salad. You can make it more filling by adding your favorite beans or fresh vegetables. ❚ ADULT: YES ❚ HANDS-ON TIME: 20 MINUTES ❚ TOTAL TIME: 20 MINUTES ❚ MAKES: 2 SERVINGS

KITCHEN GEAR Large plate Measuring cups Box grater Measuring spoons Skillet Heatproof spatula Pot holders Serving plate

INGREDIENTS 4 (6-inch) corn tortillas ½ cup shredded cheddar, Monterey Jack, or Mexicanblend cheese ½ cup corn kernels, fresh, or frozen and thawed, or canned and drained 2 teaspoons vegetable oil Salsa, hot sauce, and/or plain yogurt for serving (if you like)

Rahma and Vianna snack (and laugh).

INSTRUCTIONS 1. Put one tortilla on the large plate and sprinkle ¼ cup shredded cheese over it, then add ¼ cup corn kernels. Top with a second tortilla. 2. Put the skillet on the stove and turn the heat to medium. When the skillet is hot, add 1 teaspoon oil. 3. Carefully add the filled tortilla to the hot skillet and cook until the bottom is lightly browned and the cheese is gooey, about 2 minutes. Using the spatula, turn the tortilla over and cook another 2 minutes. Move the cooked quesadilla to the serving plate. 4. Repeat with the remaining tortillas, cheese, corn, and oil. Serve right away.

OR ELSE

Feel free to use a flour tortilla! Then it will just be a SingleCorn Quesadilla.

GET CREATIVE Add any or all of these (¼ cup total) to each tortilla when you add the cheese and corn: • Canned or cooked black beans • Sliced or shredded cooked chicken • Baby spinach or kale 12

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SAFETY TIP

Get an

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BEFORE

YOU START

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FALL 2019

BEFORE

YOU START

RECIPE MATH If you made only half the GORP recipe, how many jars would you need?

FALL 2019

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SAFETY TIP

Get an adultâ&#x20AC;&#x2122;s permission and help with all sharp knives,

EASY AFTER-SCHOOL SNACKS

Grab-and-Go GORP GORP might stand for “good old raisins and peanuts,” but that doesn’t mean you have to stick with the trail-mix basics! Go for a combination of sweet and salty, crunchy and chewy, and you’ll make yourself a satisfying, nutrition-packed on-the-go snack. ❚ ADULT: NO ❚ HANDS-ON TIME: 5 MINUTES ❚ TOTAL TIME: 5 MINUTES ❚ MAKES: 4 CUPS

David and Ariana fill up jars for packable snacking.

KITCHEN GEAR Measuring cups Medium-sized mixing bowl Large lidded container or 8 small jars

INGREDIENTS 2 cups toasted nuts* (see page 4): peanuts, walnuts, almonds, cashews, pecans 1 cup dried fruit: raisins, unsweetened cranberries, cherries, other berries, chopped or sliced pineapple, papaya, apples, apricots 1 cup extras: coconut flakes, pumpkin seeds, sunflower seeds, granola, banana chips, wholegrain cereal, popcorn

INSTRUCTIONS 1. Put all the ingredients in the bowl and stir well. 2. Pour into the container or portion into the jars. Cover tightly and store at room temperature for up to 1 month.

* If you’re allergic to nuts, skip this recipe. appliances (blender and food processor), the stove or oven, and hot ingredients.

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FALL 2019

EASY AFTER-SCHOOL SNACKS

Hummus However You Like It Hummus is not only easy and delicious—it’s also a great source of protein, which means your vegetables and dip will really sustain you. Make the classic, or any of our variations, or create one of your own. ❚ ADULT: YES ❚ HANDS-ON TIME: 20 MINUTES ❚ TOTAL TIME: 20 MINUTES ❚ MAKES: 2 CUPS

KITCHEN GEAR Can opener Strainer or colander Cutting board Sharp knife (adult needed) Food processor or blender (adult needed) Measuring cups Measuring spoons INGREDIENTS 1 (15-ounce) can chickpeas, drained and rinsed 1 garlic clove, peeled and coarsely chopped (or ½ teaspoon garlic powder) ½ teaspoon kosher salt ½ teaspoon ground cumin ½ cup tahini (sesame paste) ¼ cup olive oil ¼ cup fresh lemon juice 2 tablespoons warm water INSTRUCTIONS 1. Put the chickpeas, garlic, salt, and cumin in the bowl of the food processor fitted with a steel blade and process until the chickpeas are finely chopped. 2. Add the tahini, olive oil, lemon juice, and water and process until the mixture is silky-smooth. Add an extra tablespoon of water if you want it smoother. Now taste the hummus: does it need a pinch of salt or a squeeze of lemon? If so, add it and then taste again. 3. Serve right away or transfer to a lidded container and refrigerate up to 4 days.

WHERE IN THE WORLD? Hummus is Arabic for “chickpeas,” and it’s eaten all across the Middle East, as well as in Turkey and Greece. 16

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SAFETY TIP

ll sharp with a elp h Get and an a dult’s permission

For our variations, the method stays the same, but the ingredients change a bit. Or feel free to make up your own recipe! Kids Advisory Board member Hannah Stein adds capers and cayenne to her “very tasty” version.

BEFORE

YOU START

Lemony Scallion Hummus INGREDIENTS 1 (15-ounce) can chickpeas, drained and rinsed 1 garlic clove, peeled and coarsely chopped (or ½ teaspoon garlic powder) ½ teaspoon kosher salt ½ teaspoon ground cumin ½ cup tahini (sesame paste) ¼ cup olive oil 3 scallions, greens and whites, chopped Grated zest of 1 lemon ¼ cup fresh lemon juice 2 tablespoons warm water

Pesto Hummus INGREDIENTS 1 (15-ounce) can chickpeas, drained and rinsed 1 garlic clove, peeled and coarsely chopped (or ½ teaspoon garlic powder) 1 cup packed fresh basil leaves ½ cup toasted almonds (see How to toast nuts, page 4) ½ teaspoon kosher salt ¼ cup olive oil ¼ cup warm water 2 teaspoons fresh lemon juice

Guacamole Hummus

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INGREDIENTS 1 (15-ounce) can chickpeas, drained and rinsed 1 garlic clove, peeled and coarsely chopped (or ½ teaspoon garlic powder) 1 ripe avocado, peeled and pitted ½ teaspoon kosher salt 2 tablespoons olive oil 2 tablespoons fresh lime juice 2 tablespoons warm water ¼ cup chopped fresh cilantro leaves Pinch chili powder www.chopchopfamily.org

FALL 2019

EASY AFTER-SCHOOL SNACKS

Pita Chips

This DIY version of our favorite dipper is really easy to make! And you’ll be amazed at how fresh and crispy they are. ❚ ADULT: YES ❚ HANDS-ON TIME: 10 MINUTES ❚ TOTAL TIME: 20 MINUTES ❚ MAKES: ABOUT 24

KITCHEN GEAR Cutting board  Measuring spoons Pastry brush Sharp knife (adult needed) Baking sheet  Tongs or spatula Pot holders

INSTRUCTIONS 1. Turn the oven on and set the heat to 400 degrees.   2. Put the pita rounds on the cutting board and brush both sides with oil. Cut them into wedges and put on the baking sheet. Sprinkle lightly with salt. 3. Once the oven temperature has reached 400 degrees, put the baking sheet in the oven and bake 4 minutes. INGREDIENTS 4. Using the pot holders, carefully remove 3 (approximately 7-inch) the baking sheet from the oven, then whole-wheat pita use the tongs or spatula to flip over the breads   pita chips. 2 tablespoons olive oil   5. Using the pot holders, return the baking sheet to the oven and bake until the Kosher salt pita chips are crisp and golden, about 4 minutes longer. Cool before serving.   David and Vianna prep their pita for the oven.

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SAFETY TIP

Get an adult’s permission and help with all sharp knives,

FANCY THAT! Sprinkle the pita chips with 1 tablespoon poppy, flax, or sesame seeds before baking. Or add a bit of smoked paprika, like Kids Advisory Board member Aleeza Riaz does!

BEFORE

YOU START

How to cut up carrots and celery Keep carrots and celery already cut up and ready to go in the refrigerator and you will always have a good snacking option! Eat them alone or dip into your favorite hummus (page 16) or into salad dressing, peanut butter, or guacamole. INSTRUCTIONS 1. Scrub or peel several carrots and scrub several celery ribs. 2. Trim off the ends and cut each carrot and celery rib in half lengthwise, then cut each of these halves lengthwise into quarters. 3. Cut them into your favorite length for dipping. 4. Put the cut pieces in a lidded jar or container, fill it with cold water, and refrigerate up to 1 week. appliances (blender and food processor), the stove or oven, and hot ingredients.

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WHATâ&#x20AC;&#x2122;S DIFFERENT? We found 7 changes in the picture on the right.

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How many can you find? Answers on page 38

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EASY AFTER-SCHOOL SNACKS

Homemade Popcorn Whether you’re planning your family movie night or just craving something to munch after school, popcorn’s your go-to. It’s fun to make it yourself! And it’s whole-grain and inexpensive too. Our method is easy once you get the hang of it: just read through the steps before you start, and then try to follow them pretty exactly. ❚ ADULT: YES ❚ HANDS-ON TIME: 10 MINUTES ❚ TOTAL TIME: 10 MINUTES ❚ MAKES: ABOUT 10 CUPS

KITCHEN GEAR Measuring spoons Large, heavy pot with lid Measuring cups Pot holders Large serving bowl INGREDIENTS 2 tablespoons vegetable, olive, or coconut oil 1/3 cup popcorn kernels Kosher salt and seasonings (if you like)

INSTRUCTIONS 1. Put the oil in the pot and add 2 popcorn kernels. Put the pot on the stove and turn the heat to medium-high (see below). 2. Cover the pot and wait for the 2 kernels to pop, 3–4 minutes. Once they pop, turn off the heat and take the pot off the stove. Now you know the oil is hot enough to pop the kernels evenly. 3. Put the rest of the popcorn kernels in the pot and put on the lid. Using the pot holders to hold the lid in place, shake the pot well (you might need your adult for this). Leave the pot for 1 minute to heat up the kernels. 4. Turn the heat back to medium-high, and wait. Using the pot holders to hold the lid in place, give the pot a good shake every now and then. 5. After a few minutes, the popcorn will start popping—slowly at first, and then almost all at once. Once the popping has slowed down almost to a stop (this will take about a minute), take the pot off the heat and set it aside to finish popping for 1 minute. 6. Add salt and/or your favorite seasoning and give the pot one last shake, then pour the popcorn into the bowl.

KITCHEN SCIENCE

Why does popcorn pop? BY VAYU MAINI REKDAL

The transformation of a seed into one of our most popular snacks—in the blink of an eye—is a remarkable process that hides a lot of interesting science. Whereas the kernel is hard, the popcorn is light, crunchy, and delightfully fluffy. Like most seeds, the popcorn kernel houses the majority of the ingredients that the plant needs to start its journey toward a full-grown organism. These include starch and water, the two secret ingredients that make kernels pop. Kernels contain as much as 15% water inside the hard shell. Heating them turns the water into steam. The steam dissolves the starch inside the kernel and forms a thick liquid. The steam and heat create lots of pressure, eventually cracking the shell and causing the popping. Instead of splashing everywhere, the starchy water mixture cools down rapidly and instantly solidifies upon escaping the shell. This solidification is what makes the white, crunchy popcorn. Now, do you think that any two popcorn pieces look exactly alike? 22

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SAFETY TIP

Get an adult’s permission and help with all sharp knives,

BEFORE

YOU START

GET CREATIVE Season your popcorn with one or more of these. Start with 1 teaspoon and shake it around, then taste it and add more if you like: • Curry powder

• Celery salt

• Garlic powder

• Grated lime zest

• Chili powder

• Grated Parmesan cheese

• Your favorite seasoning blend (Italian, Cajun, taco, Old Bay, etc.)

RECIPE MATH

FOOD HISTORY

If 1/3 cup of kernels makes 10 cups of popcorn, how much popcorn would 1 cup of kernels make? (Don’t try popping that much at home!)

People have been popping corn for thousands of years. Archaeologists in Mexico, for example, found evidence of popcorn from 3600 BCE. That’s some pretty old-school snacking!

appliances (blender and food processor), the stove or oven, and hot ingredients.

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FALL 2019

Apples go hand in hand with cooler days, back to school, and everything autumn. Do you like them tart or sweet? Red or green? Whole or sliced? Raw or cooked? We’ve got ideas and recipes for every apple style you favor.

5 WAYS TO EAT RAW APPLES 1. Spread slices with nut butter. 2. Layer slices with cheddar cheese. 3. Dip wedges into yogurt and then granola. 4. Sprinkle slices with ground cinnamon. 5. Add chunks to a green salad.

BY THE NUMBERS • According to Guinness World Records, the most apples ever bobbed (pulled from a tub of water with one’s mouth) in 1 minute is 37—a record achieved by Japan’s Cherry Yoshitake in 2015. • The heaviest recorded apple weighed 4 pounds, 1 ounce (1.849 kilograms) and was grown by Chisato Iwasaki at his farm in Hirosaki City, Japan, in 2005. • The record for the greatest weight of apples picked in 8 hours is 15,830 pounds (7,180.3 kilograms), set by George Adrian of Indianapolis, Indiana, in 1980. • There are more than 7,500 types of apples grown around the world. • In 2018, the best-selling variety of apple was Gala, a sweet, yellow-and-red striped fruit with a mild flavor.

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KITCHEN SCIENCE Cut apples turn brown because of a process called oxidation, in which the injured cells of the fruit react with the air. Acid slows down this reaction, which is why a squeeze of lemon over your lunchbox apple slices will keep them looking fresher for longer. Can you invent an experiment with apple slices to show that this is true? Another way to keep a cut apple from browning is to slice and core the apple (see page 5), then put it back together like an apple puzzle and use a rubber band to hold the pieces together.

WHAT FLAVORS GO WELL WITH APPLE? • • • •

The warmth of cinnamon The spiciness of ginger The bright fruitiness of berries The savory sweetness of caramelized onions • The salty richness of cheddar cheese

A SMART TRADITION The tradition of giving an apple to your teacher may have started in the 1700s, when families in Scandinavia paid for their children’s education with baskets of apples (and potatoes—although these days we don’t leave a potato on a teacher’s desk as a sign of appreciation).

DID YOU KNOW?

The crabapple is the only apple native to North America.

DOCTOR’S ORDERS A version of the saying “An apple a day keeps the doctor away”— which relates to the fruit’s positive health effects—was first used in Wales in the 19th century. The most popular types of apples in the U.S. are: crisp, juicy Gala; the classic Red Delicious; tart green Granny Smith; crunchy Fuji; and sweet, firm Honeycrisp.

HOW TO STORE APPLES Kept in a plastic bag in the refrigerator, fresh apples will stay crunchy for at least a month.

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SAFETY TIP

Get an adultâ&#x20AC;&#x2122;s permission and help with all sharp knives,

ALL ABOUT APPLES

Nutty Apple Snacks

BEFORE

YOU START

WASH your hands with soap and water and dry them. CLEAN the countertop.

This cute little snack is creamy, crunchy, and satisfying. Plus, it’s fun to make with your friends after school!

GATHER all your kitchen gear and ingredients and put them on the counter.

❚ 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 1 apple (any kind you like), scrubbed, cored, and sliced (see page 5) 2 to 4 tablespoons nut or seed butter

INSTRUCTIONS Just spread the nut or seed butter on the apple slices! Sam and Henry do some snacking together.

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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FALL 2019

ALL ABOUT APPLES

Vanilla Applesauce

Homemade applesauce always feels like a magic trick to us: with a little time and heat, crunchy apples turn into a silky, spoonable snack or dessert! Thanks to the cinnamon and vanilla, this version smells especially great while it’s cooking. ❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 1 HOUR ❚ MAKES: 5 CUPS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Measuring spoons Medium-sized pot with lid Pot holders Wooden spoon Potato masher (if you have one)

INGREDIENTS 7–8 apples (any kind you like), scrubbed, cored, and sliced (see page 5), then chopped ½ cup water, apple juice, or apple cider 2 teaspoons vanilla extract 2 teaspoons ground cinnamon

INSTRUCTIONS 1. Put all the ingredients in the pot, put the pot on the stove, and turn the heat to low. 2. Cover, and cook until the apples are tender and the liquid has been absorbed, about 35 minutes. Stir the mixture occasionally as it cooks, to make sure it’s not sticking to the bottom of the pot. Using the potholders, set aside and cool for 10 minutes. 3. Stir and mash until chunky or smooth, depending on how you like it. 4. Eat right away or cover and refrigerate up to 5 days.

Louisa serves Caily their homemade applesauce.

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SAFETY TIP

ll sharp with a elp h Get and an a dult’s permission

BEFORE

YOU START

processor), the stov eo food d r ov n kniv ra en, a s. e d es, ap n nd hot ingredient e l b pliances (

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BEFORE

YOU START

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SAFETY TIP

Get an adultâ&#x20AC;&#x2122;s permission and help with all sharp knives,

ALL ABOUT APPLES

Fall Apple Crunch

The oat-and-nut mixture makes a crunchy granola-like topping for the apples in this delicious fall dessert. ❚ ADULT: YES ❚ HANDS-ON TIME: 45 MINUTES ❚ TOTAL TIME: 1 HOUR 20 MINUTES ❚ MAKES: 6 SERVINGS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Measuring spoons 8 x 8-inch baking pan Medium-sized mixing bowl Spoon or rubber spatula

INGREDIENTS 6 apples (any kind you like), scrubbed, cored, and thinly sliced (see page 5) 1 tablespoon plus 1/3 cup whole-wheat or allpurpose flour, or a combination 1/3 cup walnuts or pecans,* toasted (see page 4) and coarsely chopped, or old-fashioned or quick-cooking oats ¼ cup brown sugar ½ teaspoon ground cinnamon Pinch kosher salt 3 tablespoons unsalted butter, melted (melt the butter in a small pot over low heat or in the microwave) * If you’re allergic to nuts, use the oats.

INSTRUCTIONS 1. Turn the oven on and set the heat to 350 degrees. 2. Put the apples and 1 tablespoon flour in the baking pan and mix well. 3. Put the remaining 1/3 cup flour, nuts or oats, brown sugar, cinnamon, and salt in the bowl and mix well. Drizzle in the butter and combine, using your clean hands or two forks, until the mixture is crumbly. 4. Once the oven temperature has reached 350 degrees, crumble the mixture on top of the apples and put the pan in the oven. Bake until the top is golden brown, about 35 minutes. Cool briefly before serving.

OR ELSE Kids Advisory Board member Liana Joy successfully swapped in coconut oil for the butter.

DID YOU KNOW? The flour in the filling thickens the juice that bakes out of the fruit, so it becomes saucy instead of watery.

GET CREATIVE Depending on the season, you can mix up the fruit. These are some others we love: • Spring Strawberry-Rhubarb: Substitute 1 pound rhubarb, scrubbed, halved lengthwise, and thinly sliced, and 1 quart strawberries, quartered, for the apples. Omit the ground cinnamon. Increase the flour mixed with the fruit to 2 tablespoons. • Winter Pear-Ginger: Substitute 6 ripe pears, quartered, cored, and thinly sliced, for the apples. Add 2 teaspoons finely chopped fresh ginger. Omit the ground cinnamon. • Summer Peach: Substitute 6 ripe peaches, pitted, quartered, and thinly sliced, for the apples. Increase the flour mixed with the fruit to 2 tablespoons. appliances (blender and food processor), the stove or oven, and hot ingredients. www.chopchopfamily.org

FALL 2019

QUENCH

Fruity Cider Punch

BEFORE

YOU START

As fall drinks go, apple cider may be the one that most says “fall.” It’s great plain, and super-easy to dress up into a fun punch for your family and friends, as we do here, just by adding fruit, a touch of spice, and seltzer water. The orange adds a lovely flavor so be sure to use it, but don’t worry too much about the other fruit. If you only have apples or only have pears, no problem! Use what you’ve got. BY ADAM RIED ❚ ADULT: YES ❚ HANDS-ON TIME: 20 MINUTES ❚ TOTAL TIME: 1 HOUR 20 MINUTES ❚ MAKES: 4 SERVINGS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Pitcher Measuring cups Measuring spoons Spoon, for stirring 4 glasses INGREDIENTS 1 orange, scrubbed, quartered, and thinly sliced 1 pear, scrubbed, quartered, cored, and thinly sliced 1 apple, scrubbed, quartered, cored, and thinly sliced (see page 5) 2 cinnamon sticks, broken in half Pinch kosher salt 3 cups apple cider or unfiltered apple juice ½ teaspoon vanilla extract 2 cups cold seltzer water (unflavored, or orange- or lemon-flavored) Ice cubes (if you like) INSTRUCTIONS 1. Put the fruit, cinnamon sticks, and salt into the pitcher. 2. Add the cider and vanilla extract and stir well. Refrigerate until chilled, at least 1 hour and up to overnight. 3. Slowly add the seltzer and stir gently (be careful because it can foam up). 4. Pour into the serving glasses along with some of the fruit, leaving behind the cinnamon stick pieces. Add ice cubes, if using, and serve right away. 32

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SAFETY TIP

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David pours the cider over a pitcher full of fruit.

DID YOU KNOW? Apple juice is just cider thatâ&#x20AC;&#x2122;s been filtered so that itâ&#x20AC;&#x2122;s clear instead of cloudy. Apple cider is usually sold fresh and refrigerated, while apple juice might be bottled or canned so that it can keep longer.

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AMAZING MAZE Can you find your way out?

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By LOUISA

Budding Artists The kids who helped out with this issueâ&#x20AC;&#x2122;s photo shoot show off their drawing skills.

By DAVID

By ARIANA

By SAM www.chopchopfamily.org

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SCRUMPTIOUS WORD SEARCH

P D O B Y N A Y X W B P R N R S Q P O

G F Y R R P Q L E T T U C E P L U C C

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T J D C P I T T D E R A I S I N J D A

M K A L H O K A X T W H S A V K R B R

APPLE AVOCADO BERRIES CARROT

Solution on page 38 36

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Z F E K L I C M V V H A K O R F G C R

D W F D T E C A A A E S L Q O D U X O

G O R P L U N K B P O E U N Y C O J T

CELERY CHEESE CHICKPEA CIDER

P Y O E A I R B P A L E T S U Y S T E

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CARTOON CORNER BY MAXWELL SURPRENANT

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SOLUTIONS

FROM PAGE 20

Numbers show changes in the picture. Changed items are listed below. 1. 2. 3. 4. 5. 6. 7.

Apple changed Spoon added Apple sliced in half Apple flipped over Pieces added Apple core added Peeler changed

FROM PAGE 36 P G T M Z D D F J K F W O Y D A E F B R C L K D Y R P H L T N P I O I E A Q T K C C Y L T A M A X E D X V A W T E T V A B T R W H E P U A H A S R C I S K L N E S A O Q R P I V R O S L N K F D Q U J R G U P C D B C X O C A R R O

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Y Y P L N R O M E A A Y B M P L S A Y

H U A C R D E C D Y B E C H E E S E K

D E Y I O A J I A Q R G Y V R M J A A

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ABOUT CHOPCHOP SALLY SAMPSON CONNIE ASKIN CATHERINE NEWMAN VIC DEROBERTIS CARL TREMBLAY CATRINE KELTY GINA HAHN ZANEFA WALSH EVILEE EBB HEIDI BROADLEY HANA NOBEL STEPHANIE HURWITZ ALLIE CRAFTON JEFF FREEMAN ISAAC RIMM

Founder/President Executive Director Editor Creative Director Photographer Food Stylist Copy Editor Marketing Director Business Development Publishing Director Special Projects Office/Test Kitchen Manager Communications Manager Grants Director Intern

Contributors: ADAM RIED, VAYU MAINI REKDAL, MAXWELL SURPRENANT 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.

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BOARD OF DIRECTORS Shikha Anand, MD Lexington, MA

Helen Veit Historian, Michigan State University, East Lansing, MI

Heather Grimmett Independent Advisor, Wayland, MA

Shale Wong, MD, MSPH University of Colorado School of Medicine, Aurora, CO

Sally Sampson ChopChop Family, Belmont, MA Andrew Steinberg President, CEO and Chairman, Modern Publishing, New York, NY ADVISORY BOARD Urit Chaimovitz Interior Designer, Boston, MA David Cutler, PhD Kennedy School of Government, Cambridge, MA Mollie Katzen Cookbook author, Berkeley, CA 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

NUTRITION ADVISORY BOARD David Ludwig, MD, MPH Boston Children’s Hospital, Boston, MA Walter Willett, MD, MPH Harvard School of Public Health, Boston, MA KIDS ADVISORY BOARD Sienna Bernardi, PA Jonathan Borenstein, MA Danielle Chinnis, NC Tate Elliott, PA Hailey Fullenkamp, KY Liana Joy, MA Thomas Matthews, NY Tori McWilliams, NY Natalie Portillo, RI Aleeza Riaz, MA Quintyn Scott, MA Hannah Stein, VT Clare Thompson, MA

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In honor of Grandparents’ Day, September 8, we’re offering a complimentary issue of Seasoned magazine for our ChopChop readers to gift to the grandparents in their lives. Seasoned, The Inspired Cooking Magazine for Adults, is a quarterly magazine with great recipes that guides adults on basics like shopping and storing food, minimizing waste, and stretching ingredients, plus how to make nutritious, affordable and ethnically diverse meals for a healthful lifestyle. Features include: • Skill-building how-to’s • Budget-stretching ideas • Brain boosters • Ergonomic tools • And of course, lots of recipes for delicious and easy meals to make at home Seasoned’s editor, John “Doc” Willoughby, has been writing and teaching about food since 1989. He has co-authored 10 cookbooks as well as a monthly column for The New York Times Dining section. He has also been executive editor of Cooks Illustrated, executive editor of Gourmet magazine, and editorial director of America’s Test Kitchen.

Get your free issue today: www.chopchopfamily.org/seasoned/grandparentsday