ChopChop Magazine Winter 2012

WINTER 2012

™

HOLIDAYS AROUND THE WORLD GLOBAL RECIPES FOR TASTY CELEBRATING

Yummy DIY Gifts Yoga for Everybody Citrus Sampling

(ORANGE YOU GLAD YOU TRIED?)

SUNSHINE SMOOTHIE WARM-YOU-UP SOUPS GROW A SWEET POTATO VINE

SALLY SAMPSON VIC DEROBERTIS BARRY ZUCKERMAN CATHERINE NEWMAN KERRY MICHAELS CARL TREMBLAY CATRINE KELTY GINA HAHN SUE DENNY HANA NOBEL

OUR MISSION

ChopChop’s mission is to inspire and teach kids to cook and eat real food with their families.

OUR PHILOSOPHY

We believe that cooking and eating together as a family is a vital step in resolving the obesity and hunger epidemics.

SUBSCRIBE!

Subscribe now, and you’ll never miss an issue of our award-winning magazine. Get a Pay-it-Forward subscription: 2 years for just $24.95 or 1 year for $14.95. Your subscription will automatically help pay for a year of ChopChop for a family or community in need.

DONATE!

Want to help? Here’s how: We are a small nonprofit with a huge mission. When you donate, you help get ChopChop to those who need it most. Your donation will help get copies to an entire classroom ($25), a pediatrician’s office ($50), or a neighborhood health center ($100).

A larger donation will support our mission in more ways than we can count.

Subscribe or donate at www.chopchopmag.org, or write to us at info@chopchopmag.org or 32B Calvin Road, Watertown, MA 02472.

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

Hats and mittens provided courtesy of KnitWits www.knitwits.com Published by ChopChop Kids, a 501(c)(3) Corporation 617.924.3993 info@chopchopmag.org

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Founder/President Creative Director Medical Director Editor Gardening Editor Photographer Food Stylist Copy Editor Circulation Project Coordinator

Contributors: ADAM RIED, ANDRES TREVINO

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 Christine Madigan, VP Responsible Leadership, New Balance, Boston, MA Peter Nirenberg, CEO Image Architects, Short Hills, NJ Jill Ryan, CPA Braver PC, Needham, MA Sally Sampson ChopChop Magazine, Watertown, 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 Jose Alberto Betances, MD Boston Medical Center, Boston, MA David Cutler, PhD Kennedy School of Government, Cambridge, MA David Eisenberg, MD Harvard Medical School, Boston, 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 Tina Peel Creator, producer, kids’ TV & media, Naples, FL Jane Pemberton Founder & CEO, Carefree Foodies, New York, NY Ellen Rome, MD, MPH Cleveland Clinic, Cleveland, OH William C. Taylor Cofounder and Founding Editor, Fast Company 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 Christina D. Economos, PhD Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA Shirley Huang, MD The Children’s Hospital of Philadelphia, Philadelphia, PA David Ludwig, MD, MPH Children’s Hospital Boston, Boston, MA Walter Willett, MD, MPH Harvard School of Public Health, Boston, MA KIDS ADVISORY BOARD Julien Alam, Orren Fox, Zach Levin, Ethan Pierce, Maya Pierce, Nora Ripley-Grant, Haile Thomas

TABLE OF CONTENTS

Issue 11, WINTER 2012

24

Departments 4 Adventures in the Kitchen The Gift of Eating Together

By Catherine Newman 9 Think Again!

Mushrooms are actually delicious!

20 What’s Different?

Can you tell what’s been changed in these two pictures?

18

22 Taste Test Citrus sampling 23 Lost & Found Can you find your way out of this maze?

34

28 Scrumptious Word Search 29 Quick Bites Instant snacking

12 Toshikoshi Soba Japanese noodle soup

30 Superfood Sweet Sweet Potatoes

14 Ensalada de Nochebuena Salad gets sweet, crunchy, and colorful.

31 DigDig Sweet Potato Vine 32 In the Kitchen with …

Teen Chef G. 34 New Balance Foundation presents Yoga Stretch and strengthen your muscles.

37 Solutions Puzzled? We’ve got answers.

12

Awesome Recipes

5 One-Eyed Jack Here’s looking at you, egg.

6 Sunshine Smoothie Creamy, dreamy, delicious 9 Roasted Wild (and not-so-wild) Mushrooms Putting the fun back in fungus.

17 Harira Moroccan soup for Ramadan 18 Latkes Oven-baked potato pancakes 24 Gifts from the Kitchen Sally’s Sparkle, Chai Kit, and Citrus Olive Oil 26 Chai Brew your own sweet-and-spicy tea.

HOLIDAYS ALL OVER

33 Three-Bean Roasted-Garlic Hummus A new twist on an old favorite

10 Hoppin’ John A lucky dish for New Year’s

36 Rosita’s Honey Pear Crisp The pear-fect ending

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LEARN THE KEY! At the top of each recipe, you’ll find a key code. Here’s how to read it: ❚ ADULT: YES

❚ HANDS-ON TIME: 30 MINUTES

❚ TOTAL TIME: 1 HOUR

❚ MAKES: 6

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.

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.

HANDS-ON TIME

This is how long it takes to work on the recipe, including gathering your kitchen gear and preparing the food. During handson time, you can’t do anything other than work on the recipe.

MAKES

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

My Plate, our plate To help us keep an eye on healthy eating, the USDA’s MyPlate illustrates how much of each food group we should eat. Keep this picture in mind when you’re serving yourself food, so you end up with a balanced meal. We list the food groups at the top of the page and show you which groups the recipe gives you a significant serving of.

We also color-code the ingredients to show which food groups they belong to. Sometimes it’s a bit tricky: If there’s just a little lemon juice, for example, we mark it as a fruit (because it is), but it won’t really count as a serving.

• PROTEIN• VEGETABLES• FRUITS• DAIRY• GRAINS

FRUITS: Oranges, grapefruit, • apples, grapes, berries, bananas, melons, tomatoes VEGETABLES: Lettuce, broccoli, kale, carrots, green beans, peas, plantains, squash GRAINS (half should be whole grains): Pasta, rice, breads, tortillas, cereals, oatmeal, bulgar, cornmeal DAIRY: Milk, cheese, yogurt PROTEIN: Eggs, nuts, seeds, beans, tofu, meat, fish

• •

Dear Parents,

F

or our holiday issue we want to give you the gift of cooking—and we want you to pass that gift along. That’s why we developed a terrific trio of gifts for you to make and give: a kit for making your own chai; a jar of makes-everything-taste-better seasoning blend; and a bottle of citrus-scented oil. Give any of these delicious presents, along with a subscription to ChopChop, and you’ll be inspiring your friends and family members to cook more and eat better—which is a pretty great gift, if we do say so ourselves!

Catherine Newman,

Another great gift is author and blogger, is the editor of to spend some more ChopChop magazine. time cooking with your own kids, and this issue is a fun place to start. To find our holiday recipes, we explored other cultures, talked to folks from different countries, and pilfered favorite family recipes (that’s my friend Khalid’s Harira on page 17). But whether you’re making new-to-you holiday dishes, or your own traditional ones, get your kids involved. Instead of feeling like they’re underfoot while you scramble to put a holiday meal on the table, you’ll find that you enjoy good company, sparkling curiosity, and, ultimately, a whole lot of help.

With best wishes for the happiest of holidays, from me and all the rest of us at ChopChop,

• •

Catherine 4

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•GRAINS HEALTHY START •PROTEIN •VEGETABLES •FRUITS •DAIRY

One-Eyed Jack

This old-fashioned breakfast goes by lots of names: egg-in-a-basket, egg-in-a-hole, gashouse egg, and bull’s-eye egg, among others.

But whatever you call it, it’s a fun and filling way to start your day. ❚ ADULT: YES ❚ HANDS-ON TIME: 5 MINUTES ❚ TOTAL TIME: 5 MINUTES ❚ MAKES: 1 SERVING

WASH your hands with soap and water and dry them.

KITCHEN GEAR

Drinking glass Small bowl Small nonstick pan Heatproof spatula

CLEAN the counter top with a sponge.

INGREDIENTS

SCRUB all the fruits and vegetables and lay them out on a dishtowel to dry.

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

1 slice whole-wheat or multigrain bread 1 large egg 2 teaspoons olive oil Salt and black pepper

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

INSTRUCTIONS

1. Use the open mouth of the glass to cut a hole out of the center of the slice of bread. Set aside the bread frame and the cutout circle of bread.

2. Crack the egg into the bowl gently, being careful not to break the yolk.

3. Put the pan on the stove and turn the heat to medium. When the pan is hot (flick some water on— it should dance and evaporate immediately), add the oil, then lay the bread frame into it carefully.

4. Gently pour the egg into the hole, and season the egg with a pinch of salt and pepper. (If you like, you can also fry the cutout circle of bread A “pinch” is alongside.) the small amount you 5. Cook the bread frame can pinch until it has browned between your finger and underneath and the egg thumb. in the hole has started to set, about 2 minutes, then carefully flip the whole thing. Cook the other side until the egg yolk is as firm as you like it—about 30 seconds to a minute longer. (If you're frying the cutout, flip that too.)

6. Eat right away.

Safety Tip

EGG-SQUISITE EGG-SPERIENCE Will enjoys his one-eyed breakfast.

Or Else

Instead of using bread, cook the egg inside a ring of bell pepper made by cutting across the pepper.

It will look like a beautiful flower, and give you lots of vitamins too!

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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• • SMASHING SMOOTHIE VEGETABLES• FRUITS• DAIRY• GRAINS

PROTEIN

Sunshine Smoothie

This delicious drink tastes like an orangecream bar, and will give you a little burst of summery feeling even in the dead of winter. Plus, some extra vitamin C might help you fight off cold-weather colds.

❚ ADULT: YES ❚ HANDS-ON TIME: 5 MINUTES ❚ TOTAL TIME: 5 MINUTES ❚ MAKES: 2 SERVINGS

WASH your hands with soap and water and dry them.

CLEAN the counter top with a sponge.

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 dishtowel to dry.

KITCHEN GEAR

Measuring cup Measuring spoons Dinner knife Cutting board Blender (adult needed)

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

INGREDIENTS

½ cup orange juice ½ cup plain low-fat yogurt 1 ripe banana, peeled and sliced ½ teaspoon vanilla extract 2 ice cubes INSTRUCTIONS

1. Put all the ingredients in the blender.

2. Put the top on tightly. Turn the blender to a medium setting and blend until the ice is chopped and the mixture is smooth, about 1 minute.

3. Serve right away—or store in a thermos or covered in the refrigerator, up to 4 hours.

Think Ahead: Freeze the banana ahead of time for a slushier smoothie!

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Safety Tip

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

•GRAINS •PROTEIN •VEGETABLES •FRUITS •DAIRY SUNNY SIPPING Clara tastes her citrus smoothie.

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

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Safety Tip

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

•GRAINS THINK AGAIN! •PROTEIN •VEGETABLES •FRUITS •DAIRY

Think you hate mushrooms?

There’s a fungus among us. It’s true that “fungus” does not sound like something you might like to eat, and it’s also true that lots of people think they don’t like mushrooms. But can you open your mind and try them again?

If you do, you’ll find that roasted mushrooms have a deep, almost-meaty flavor, and a chewy, almost-meaty texture. They’re also delicious and satisfying—plus, they offer lots of vitamins and minerals that your body needs.

(and not-so-wild) Roasted Wild........

Mushrooms

You’ll likely be surprised at the huge amount of mushrooms in this recipe, but since mushrooms are mostly water, they shrink a huge amount after they’ve been roasted. These make a tasty side dish, and they’re also great as a topping for pasta, omelets, and burgers. ❚ ADULT: YES ❚ HANDS-ON TIME: 15 MINUTES ❚ TOTAL TIME: 35–45 MINUTES ❚ MAKES: 4 SERVINGS

Try This

KITCHEN GEAR

Large rimmed baking sheet Sharp knife (adult needed) Cutting board Measuring cup Measuring spoons Wooden spoon

SCARY FOOD, BRAVE GIRL Clara stirs the roasted mushrooms.

INGREDIENTS

1 pound assorted mushrooms (you can use any combination of button, white, shiitake, portobello, cremini, or oyster mushrooms), left whole if small, or quartered or halved if large 1 tablespoon olive oil 1 garlic clove, peeled and minced or put through a garlic press 1 teaspoon salt ½ teaspoon black pepper

INSTRUCTIONS

1. Turn the oven on to bake and set it to 400 degrees.

2. Put the mushrooms on the baking sheet and add the olive oil, garlic, salt, and pepper. Mix well with clean hands or the wooden spoon.

3. Put the baking sheet in the oven. Roast until the mushrooms are golden brown, 20 to 30 minutes.

4. Serve right away or cover and refrigerate up to overnight.

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

Mushrooms use dusty spores, instead of seeds, to reproduce themselves.

The spores are contained in the mushroom’s gills—that feathery-looking part underneath the mushroom’s cap. To make a print of the spores, pull the stem off of a mushroom, then lay the mushroom cap, gills side down on a white piece of paper.

Put a drinking glass over the mushroom cap and leave it overnight. In the morning, lift the mushroom cap and see if it left a print of its spores.

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Holidays ALL OVER

• • VEGETABLES• FRUITS• DAIRY• GRAINS

PROTEIN

WASH your hands with soap and water and dry them.

Whether you’re lighting candles for Hanukkah or Scandinavian St. Lucia Day, hanging lights on your Christmas tree, or preparing for Kwanzaa, Omisoka, New Year’s, or the Fiesta of Our Lady of Guadalupe, now is the season of celebration. And many holidays, in many places, involve family meals to celebrate the season, abundance, and the fact of our togetherness.

We hope you’ll enjoy these holiday recipes.

Hoppin’ John

(United States)

CLEAN the counter top with a sponge.

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 dishtowel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

This is a traditional African-American dish eaten on New Year’s Day to bring luck for the coming year (the peas symbolize coins and the greens symbolize paper money). You would typically make it with bacon or a ham hock—and feel free to use one of those or some smoked turkey—but we’re using smoked paprika to add the smoky flavor without meat. You can buy smoked paprika, also called pimentón, in a jar or tin at the supermarket. ❚ ADULT: YES ❚ HANDS-ON TIME: 35 MINUTES ❚ TOTAL TIME: 35 MINUTES ❚ MAKES: 4 SERVINGS

KITCHEN GEAR

Measuring spoons Sharp knife (adult needed) Cutting board Large pot with lid Heatproof spatula Can opener Measuring cup

A LUCKY POTFUL Charlotte and her mom stir the rice and peas.

INGREDIENTS

1 tablespoon olive oil 1 onion, peeled and chopped ¾ teaspoon salt ¾ pound fresh collard greens, thick stems removed and leaves chopped (or frozen collards, thawed) ½ teaspoon smoked paprika (if you like) ¼ teaspoon dried thyme 2 cups water 1 teaspoon white vinegar 1 (15-ounce can) black-eyed peas, or 2 cups cooked, drained and rinsed 2 cups cooked brown rice Black pepper Hot sauce (if you like) 10

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Safety Tip

with all sharp help d n Get a an a ion dult’s permiss

DID YOU KNOW?

Kwanzaa is a weeklong holiday celebrating AfricanAmerican heritage and culture which ends on January 1. The name “Kwanzaa” comes from a Swahili phrase meaning “first fruits of the harvest.”

INSTRUCTIONS

1. Put the pot on the stove and turn the heat to medium.

When the pot is hot, carefully add the oil.

2. When the oil is hot, add the onion and salt, and cook, stirring occasionally, until the onion is soft and starting to look clear, about 6 or 7 minutes.

3. Add the collards, smoked paprika, and thyme, and cook until the greens are just wilted, about a minute. Add the d kni foo ves and , app r e liances (blend

sor), the sto proces ve o r ov en, a nd

water, stir, cover the pot, and cook until the greens are just tender, about 5 to 10 minutes.

4. Stir in the vinegar, black-eyed peas, and rice. Cover the pot, turn the heat down to low, and cook for 5 minutes.

Now taste it. Does it need black pepper? More salt?

More vinegar? If so, add it and taste again.

5. Serve right away, with hot sauce, if you like.

ts. hot ingredien www.chopchopmag.org

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• • VEGETABLES• FRUITS• DAIRY• GRAINS

Holidays ALL OVER

PROTEIN

Toshikoshi Soba

(Japan)

Eating a bowl of buckwheat noodles before midnight on New Year's Eve is an old Japanese tradition that is supposed to bring long life and prosperity in the year ahead. Look for soba noodles in the Asian section of your supermarket; they have a nutty, hearty flavor and they’re full of nutrients—plus, they often come in neat little bundles tied up with pretty paper ribbons! ❚ ADULT: YES ❚ HANDS-ON TIME: 10 MINUTES ❚ TOTAL TIME: 15 MINUTES ❚ MAKES: 4 SERVINGS

KITCHEN GEAR

Large pot with lid Colander Sharp knife (adult needed) Cutting board Medium-sized pot Measuring cup Measuring spoons Wooden spoon 4 soup bowls Ladle INGREDIENTS

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 dishtowel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

“Diced”

INSTRUCTIONS

The red circle in the center of the Japanese flag represents the rising sun.

You’ll know 1. Fill the large pot half full of water and put the water it on the stove. Turn the heat to high and is boiling when bring the water to a boil. Add the soba you see noodles and cook until tender, about 5 bubbles minutes (or follow the directions on the breaking all over the package). To test a noodle to see if it’s surface. done, carefully fish it out with a fork, run it under cold water, and taste it.

2. Carefully pour the pot of noodles and water out into the colander in the sink, drain the noodles well, and

WINTER 2012

CLEAN the counter top with a sponge.

DID YOU KNOW?

means ½ pound soba cut up into noodles cubes or squares 4 cups chicken about the broth size of dice. ½ package soft or firm tofu, diced 2 tablespoons soy sauce ¼ cup sliced scallions, including whites and greens

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WASH your hands with soap and water and dry them.

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run cold water over them until they’re cool. Divide the noodles among the bowls.

3. Meanwhile, put the medium-sized pot on the stove and pour the chicken broth into it. Turn the heat to high and, when the broth comes to a boil, turn the heat down to low and add the tofu and soy sauce. Simmer gently until the tofu is warmed through, about “Simmer” 5 minutes. means to cook at 4. Use the ladle to divide the broth and tofu a very among the 4 bowls. Top with scallions and gentle boil. serve right away.

Safety Tip

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

A STIRRING SIGHT Mahlet and Ruth taste their soup.

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

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• • VEGETABLES• FRUITS• DAIRY• GRAINS

PROTEIN

Holidays ALL OVER

Ensalada de Nochebuena (Mexico)

Nochebuena means “good night” in Spanish—but in Spain, Cuba, Latin America, and parts of the American Southwest often it is used to refer to Christmas Eve. The way Nochebuena is celebrated varies, but it usually involves a big family dinner after Midnight Mass. This traditional Mexican salad—sometimes made with cooked beets, apples, pineapple, or banana—is a beautiful and healthy addition to your holiday table. ❚ ADULT: YES ❚ HANDS-ON TIME: 45 MINUTES ❚ TOTAL TIME: 45 MINUTES ❚ MAKES: 8 SERVINGS

KITCHEN GEAR

INGREDIENTS

Sharp knife (adult needed) Cutting board Large bowl Vegetable peeler Measuring cup Measuring spoons Grater or zester Small bowl Whisk Tongs or salad servers

1 head romaine lettuce, chopped 4 navel oranges or 2 pink grapefruits, or a combination 1 small jicama, Jicama is peeled and diced (or 2 a sweet, crunchy root chopped apples) vegetable 6 red radishes, sliced with a tough brown skin Grated zest and freshly and a white squeezed juice from 1 inside that tastes a lime little like a 1 ⁄3 cup plain low-fat green bean.

Greek yogurt

2 tablespoons honey ¼ teaspoon salt ¼ cup lightly toasted green pumpkin seeds (pepitas) or chopped roasted peanuts 2 tablespoons chopped fresh cilantro leaves Toast seeds in a small, dry skillet over low heat for a minute or two, until you just begin to smell them.

Grate the zest by scraping off the colored part of the skin with a grater or zester before you cut and juice the fruit.

Safety Tip 14

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with all sharp help d n Get a an a ion dult’s permiss

WASH your hands with soap and water and dry them.

CLEAN the counter top with a sponge.

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 dishtowel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

SALAD DAYS Anthony: “This is actually really good.”

Alex: “Is this the jicama?”

Peter: “Get me some more radishes. Please!”

Top This Add 1 cup pomegranate seeds to the salad.

INSTRUCTIONS

1. Put the lettuce in the large bowl.

2. Peel the oranges and/or grapefruits and pull them apart into sections.

Cut each section into bite-size pieces and add them to the bowl.

3. Add the jicama and radishes to the bowl.

4. In the small bowl, whisk together the lime zest and juice, yogurt, honey, and salt. Taste the dressing and add more lime, honey, or salt if you think it needs it.

“Toss” 5. Pour the dressing over the salad and toss gently. means Sprinkle with the pumpkin seeds and cilantro, and serve. to mix together lightly.

d kni foo ves and , app r e liances (blend

sor), the sto proces ve o r ov en, a nd

ts. hot ingredien

DID YOU KNOW? The flag of Mexico symbolizes the country’s independence from Spain: red, white, and green were the colors of the army that fought for the country’s freedom, and the center image is the old Aztec symbol for Mexico City. www.chopchopmag.org

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WASH your hands with soap and water and dry them.

CLEAN the counter top with a sponge.

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 dishtowel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

DID YOU KNOW?

Hamsa, also known as the Hand of Fatima, is a popular symbol in Morocco. It is an ancient sign of protection, and you see it on lots of necklaces throughout North Africa (where Morocco is) and the Middle East.

Safety Tip

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

•GRAINS •PROTEIN •VEGETABLES •FRUITS •DAIRY

Holidays ALL OVER

Harira

(Morocco)

This soup is traditionally eaten to break the daily fast during the Muslim holiday of Ramadan. Even though Ramadan happened during the summer this year (when Ramadan is celebrated each year is determined by the Muslim calendar), we’re including it here because it’s such a good winter dish. ❚ ADULT: YES ❚ HANDS-ON TIME: 45 MINUTES ❚ TOTAL TIME: 1 HOUR 45 MINUTES ❚ MAKES: 8 SERVINGS

HARIRA HERE. Will and Andy eat it up.

KITCHEN GEAR

Measuring spoons Sharp knife (adult needed) Cutting board Measuring cup Can opener Large pot with lid Heatproof spatula INGREDIENTS

2 1 3 3 2

tablespoons olive oil onion, peeled and chopped medium carrots, sliced “Minced” celery stalks, sliced means garlic cloves, peeled and minced finely chopped. or put through a garlic press 1 teaspoon each ground cinnamon, ground ginger, and turmeric 1 (15-ounce) can chopped tomatoes 8 cups vegetable or chicken broth 1 (15-ounce) can chickpeas, drained and rinsed 1 cup uncooked green or brown lentils 1 cup cooked brown rice or raw angel-hair pasta broken into 2-inch lengths 2 tablespoons fresh lemon juice (from about half a lemon) Salt and black pepper 2 tablespoons chopped fresh parsley or cilantro leaves, for topping appliances (blender and food processor), the stove or oven, and hot ingredients.

INSTRUCTIONS

1. Put the pot on the stove and turn the heat to medium. When the pot is hot, add the olive oil, onions, carrots, celery, and garlic, and sauté until the vegetables are tender, about 10 minutes.

2. Add the cinnamon, ginger, and turmeric, and sauté just until the spices are just fragrant, about 10 seconds.

3. Add the tomatoes, broth, chickpeas, lentils, and rice or pasta, and bring to a boil. Turn the heat down to low, cover the pot, and simmer, stirring occasionally, until everything is tender, about 1 hour.

4. Stir in the lemon juice and taste the soup.

Does it need more lemon? Salt? Pepper?

If so, add it, and taste again.

5. Serve right away topped with chopped parsley or cilantro.

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“Sauté” means to fry something gently in a little oil.

You’ll know the soup is boiling when you see bubbles breaking all over the surface.

“Simmer” means to cook at a very gentle boil.

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• • VEGETABLES• FRUITS• DAIRY• GRAINS

Holidays ALL OVER

PROTEIN

Latkes

(Eastern Europe)

WASH your hands with soap and water and dry them.

CLEAN the counter top with a sponge.

These Hanukkah favorites are traditionally fried in oil to celebrate the oil of the eight nights of lights (like a menorah—the special Hanukkah candle holder—does). Our potato pancakes are oven-baked, which makes them easier, crunchier, and healthier—but there’s still a little symbolic oil in there! ❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 1 HOUR ❚ MAKES: 12 LATKES

LOTS OF LATKES Potato pancakes and applesauce

DID YOU KNOW? The Star of David is a hexagram—a star with six points.

It is a Jewish symbol named after David, one of the Biblical kings of the Jewish people.

INGREDIENTS

2 tablespoons olive oil 3 tablespoons all-purpose white or whole-wheat flour 1 teaspoon baking powder ¾ teaspoon salt 2 large russet potatoes (or 1 pound Yukon Gold potatoes) 1 small onion, peeled 1 large egg Applesauce and plain low-fat or Greek yogurt for serving

INSTRUCTIONS

1. Turn the oven on to bake and set it to 425 degrees.

Lightly oil the baking sheet (or sheets) by spreading the oil around with your clean hand or a paper towel.

2. Put the flour, baking powder, and salt in the small bowl and mix well.

3. Use the large holes on your grater to grate the potato, then grate the onion too.

4. Put the potato and onion mixture in the colander inside the sink. Using a paper towel, press the potato mixture down to squeeze out and blot up some of the extra moisture. Stir the mixture and blot again.

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SCRUB all the fruits and vegetables and lay them out on a dishtowel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

KITCHEN GEAR

Measuring spoons 1 large nonstick rimmed baking sheet or 2 smaller ones Small bowl Box grater Colander Paper towels Large bowl Large spoon Heatproof spatula Pot holders

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

5. Put the potato mixture in the large bowl, add the egg, and stir well. Add the flour mixture and stir it very well.

6. Use a spoon or your clean fingers to pluck a clump of the potato mixture from the bowl and spread it into a round, flat nest on the oiled baking sheet: it should make a circle that’s about 3 inches wide and ¼ inch thick. Repeat to fill the sheet. (You don’t need to leave space between them.)

7. Bake until the bottoms are deeply golden, 15 to 20 minutes, then turn the pancakes over and bake for 10 more minutes. Serve the latkes with applesauce and yogurt.

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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WHAT’S DIFFERENT?

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We found 10 changes in the picture on the right.

Can you find them all?

Solution on page 37.

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TASTE TEST

Citrus

fruits offer one of our favorite ways to add flavor to foods, both sweet and savory. The juice adds a sweet-tart jolt of puckery deliciousness, while the grated zest adds the strong and fragrant flavor of the fruit. To learn what the different fruits and their parts taste like, begin by collecting as many different citrus fruits as you can: orange, lemon, lime, and grapefruit are the basics, but you can try a tangerine, clementine, and even a kumquat or Ugli fruit if you can find them.

PUCKER UP! Ruth, Ny, and Mahlet do a tart taste test.

INSTRUCTIONS

1. Scrub the fruits all over with a clean sponge, then rinse them in fresh water and dry them.

2. For each fruit, begin with the zest—the colored part of the peel. Use a vegetable peeler (or your thumbnail) to sliver off a strip. Now pinch it and smell it. How does it smell? Nibble a little bite of it. How does it taste? Once you’ve done this for each of the fruits, close your eyes and have a friend hold each one up to your nose. Can you guess which fruit it is?

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3. Now cut the fruit open (adult needed) and squeeze some of its juice into a glass.

Smell the juice. Does it smell like the zest?

How or how not? Take a sip. What does it taste like? Is it sweet? Sour? Bitter? A combination? Which juice is your favorite?

Close your eyes and have a friend give you each glass of juice to taste. Can you tell which is which?

4. What kinds of food do you think citrus would be a good seasoning for? When might you use the zest, the juice, or a combination?

DID YOU KNOW? Mandarin oranges are a part of Chinese Lunar New Year celebrations.

Can you help the potato turn into a latke?

FARM TO TABLE

INSTANT ACTIVITY If there’s snow where you live, throw snowballs or take a sled outside. If there’s not, go for a crazy kind of walk where you imagine that you’re hip-deep in snowdrifts.

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THE GIFT OF FLAVOR Sofia and Andy fill a basket with goodies.

GIFTS Kitchen

FROM THE

These aren’t just excellent edibles to make, give, and eat—they’re gifts from one kitchen to another: inspiring ingredients that you make or assemble so that you can share your love of cooking with a friend or family member.

Now that’s a gift that keeps on giving.

Give a ChopChop T-shirt, apron, and subscription!

Get your loved ones cooking in style: Go to www.chopchopmag.org to find out how.

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FASHION STATEMENT Charlotte sports a ChopChop t-shirt.

Sally’s Sparkle This seasoning sprinkle is terrific on everything from brown rice or popcorn to cottage cheese or a piece of fish. You can give decorated jars of the sprinkle if you like—or else use it to season plain popcorn, and give containers of that tasty treat instead.

•GRAINS •PROTEIN •VEGETABLES •FRUITS •DAIRY

❚ ADULT: YES ❚ HANDS-ON TIME: 15 MINUTES ❚ TOTAL TIME: 15 MINUTES ❚ MAKES: 2 CUPS

KITCHEN GEAR

Measuring cup Small bowl Scissors or sharp knife (adult needed) Cutting board (if you are using a knife) 4 (½-cup) lidded glass jars INGREDIENTS

1½ cups toasted sesame seeds (if you can find black sesame seeds, use half white seeds and half black seeds) ½ cup Korean or other coarse chili flakes, or more if you like spicy

2 sheets nori (Nori is the greenishblack seaweed that you use to make sushi. It comes in sheets, and if you can find it toasted, that’s the best kind for this.)

INSTRUCTIONS

1. Put the sesame seeds and chili flakes in the bowl.

2. Cut the nori into tiny pieces (as small as you can) and add them to the bowl. Mix well.

3. Divide the mixture between the 4 jars. Cover and store at room temperature up to 4 months.

Chai Kit

Lots of people pay a lot of money for chai, but we’re going to tell you how to make your own (page 26)—and you can give your friends a kit to make their own too! To make the kit, put little bags of decaffeinated black tea, black peppercorns, whole cardamom pods, whole cloves, and cinnamon sticks in a basket, box or jar, then slip in a copy of our recipe so your recipient can make their own spiced tea all winter long.

Citrus Olive Oil

Lemon- or orange-flavored olive oil is fun to cook with (it makes deliciously fragrant salad dressing), and it couldn’t be easier to make! Just use a peeler to get as much zest as possible off one piece of well-washed citrus (ideally in one big, long strip!) and then put the zest in a small, clear bottle of olive oil with a label. www.chopchopmag.org

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• • QUENCH VEGETABLES• FRUITS• DAIRY• GRAINS

PROTEIN

Chai

Chai (it rhymes with “pie”) is a gently spiced, slightly sweet, milky tea from India. Almost everyone there drinks it, from very young kids to great, great grandparents! This recipe calls for whole spices, but if it’s more convenient to use ground spices instead, use ¼ teaspoon each of ground ginger, cardamom, and black pepper, and tiny pinches of ground clove and cinnamon. By Adam Ried ❚ ADULT: YES ❚ HANDS-ON TIME: 15 MINUTES ❚ TOTAL TIME: 15 MINUTES ❚ MAKES: 2 SERVINGS

KITCHEN GEAR

WASH your hands with soap and water and dry them.

CLEAN the counter top with a sponge.

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 dishtowel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

Measuring spoons Sharp knife (adult needed) Cutting board Measuring cup Medium-sized pot Wooden spoon Fine mesh strainer Heatproof container Ladle 2 mugs INGREDIENTS

1 (1 ½-inch) piece fresh ginger (it doesn’t have to be peeled) ½ teaspoon whole black peppercorns (about 10) 3 whole cardamom pods, broken open 3 whole cloves 1 cinnamon stick 2 bags decaffeinated black tea or 1 tablespoon loose decaffeinated black tea 3 teaspoons sugar (or honey) ¹⁄³ cup water 2 cups low-fat milk

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You’ll

INSTRUCTIONS

1. Cut the ginger into 2 or 3 pieces, then put the pieces on a cutting board and bash them with the bottom of the pot to crush them. Pile the peppercorns, cardamom pods, cloves, and cinnamon stick on the board, put the pot on top of them and press down hard, rocking the pot back and forth a little bit, to lightly crush them. Clean off the bottom of the pot.

2. Add the crushed spices to the pot and put it on the stove. Turn the heat to medium-low and warm the spices until they are fragrant (you’ll be able to smell them if you put your nose over the pot), about 1½ minutes.

Add the tea (if you’re using teabags, tear them open and empty out the tea), ginger, sugar (or honey), and water.

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3. Raise the heat to mediumknow the mixture high and bring the liquid is boiling to a boil, about 2 minutes, when stirring to dissolve the you see bubbles sugar. Add the milk, stir, and breaking bring just to the boil, about 4 all over the surface. minutes (watch carefully and move the pot off the heat “Simmer” if it looks like it might boil means to over). Immediately adjust the cook at a heat to very low and simmer very gentle boil. to blend the flavors, about 5 minutes.

4. Set the sieve over the heatproof container, pour the chai through the sieve to strain it, and compost or throw away the solids in the sieve. Ladle the chai into the mugs, and serve right away.

Safety Tip

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

MUG SHOT Ruth, Ny, Hana, and Mahlet warm up with chai.

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

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SCRUMPTIOUS WORD SEARCH

WORDS HIDDEN ABOVE Solution on page 37

CARDAMOM CHAI CHICKPEA CITRUS

COLLARDS EGG HARIRA HUMMUS

JICAMA LATKE LENTIL MUSHROOM

PEAR PISTACHIO SCALLION SESAME

TABLE TALK Dinner’s a great time to catch up on conversation. How does everyone at your table answer these questions?

• If you could travel to any country in the world, where would you go?

• If you had a thousand dollars to give away, where would you donate it?

• If you were in charge, what would you change?

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SOBA TOFU TURMERIC YOGURT

Greek yogurt with a spoonful of jam

Handful of pistachios

QUICK BITES

Cut-up oranges

Rice cake with cottage cheese and Sally’s Sparkle

GREAT MANNERS Don’t talk with your mouth full, of course, but do talk over dinner! Having a conversation will help you reconnect after your day—and it will naturally slow down your eating so that you’ll be able to enjoy your food and know when you’ve eaten enough.

(Read Table Talk on the facing page for a few ideas for getting a conversation started!)

An antioxidant is a special substance that helps keep your cells healthy.

Have you ever put lemon juice on an apple slice to keep it from turning brown? The vitamin C in the lemon juice is an antioxidant that protects the cells of the apple, just like it protects yours.

DID YOU KNOW?

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• • SUPERFOOD VEGETABLES• FRUITS• DAIRY• GRAINS

PROTEIN

Sweet Potatoes

WHAT MAKES THEM SO SUPER? They’re delicious and versatile, for one thing: you can roast them, steam them, mash them, or cut them up into soups or stews, where they turn creamy and luscious. But also: a single sweet potato gives you 26% of your daily fiber, 65% of your daily vitamin C, and 769% of your vitamin A! And that’s pretty sweet.

WASH your hands with soap and water and dry them.

CLEAN the counter top with a sponge.

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

Basic Baked Sweet Potatoes

SCRUB all the fruits and vegetables and lay them out on a dishtowel to dry.

Poke, bake, mash, eat. This recipe really couldn’t be easier!

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

❚ ADULT: YES ❚ HANDS-ON TIME: 10 MINUTES ❚ TOTAL TIME: 1 HOUR 10 MINUTES ❚ MAKES: 4 SERVINGS

KITCHEN GEAR

Baking pan Sharp knife (adult needed) Measuring spoons Fork INGREDIENTS

4 sweet potatoes, scrubbed clean 4 teaspoons unsalted butter ½ teaspoon salt

YAM TIME Roasting sweetens sweet potatoes.

INSTRUCTIONS

1. Turn the oven on to bake and set it to 425 degrees.

2. Put the sweet potatoes in the baking pan and, using the tip of the knife, poke them in a few places to make teeny holes (so the steam can escape while they’re baking). Carefully put the baking pan in the oven and bake until tender, 45 minutes to 1 hour.

3. Slice each potato open very carefully (remember, it’s a hot potato and lots of steam will escape). Divide the butter and salt among the sweet potatoes and mash the seasoning in a bit with a fork.

In the U.S., we use “sweet potato” and “yam” to mean the same thing—but true yams are a completely different species, native to Africa and Asia.

DID YOU KNOW?

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Safety Tip

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Tip: Don’t forget to eat the skin!

It’s full of nutrients, and tasty too.

Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients.

Sweet Potato Vine

DIGDIG

If you pick up a sweet potato it looks pretty blah, but each potato holds a secret: set the bottom half of it in water, and the potato will sprout a vine. In the old days, people kept sweet potato vines as houseplants, and you can too. They’re lush and pretty and really fun to grow. By Kerry Michaels WHAT YOU NEED:

A FINE VINE! Birdy’s patience is rewarded.

A firm sweet potato. If you can find an organic sweet potato, it is more likely to sprout because it hasn’t been sprayed to stop it from sprouting, but regular sweet potatoes will work too.

3 toothpicks A jar or glass with an opening that is a little bigger than your potato A warm, sunny windowsill Fresh water INSTRUCTIONS:

1. Look for the middle of the sweet potato and stick all 3 toothpicks about 1½ half inches into the potato. The toothpicks should be evenly spaced around the middle of the potato. You may need the help of your adult because it can be a little hard to stick the toothpicks in.

2. Once you have 3 toothpicks sticking out of the sweet potato, rest them on the edge of the jar or glass with the pointy end of the potato facing down into the jar.

3. Fill the jar or glass with enough water that it covers the bottom ¹ ⁄³ of the sweet potato.

4. Put the jar or glass on a sunny windowsill and change the water every couple of days.

5. Wait patiently. It may take a few weeks or even a month before you see sprouts, but once the sprouts show up, they grow pretty fast. You can have fun measuring how much they grow every day!

If you have a garden and want to grow sweet potatoes in it, you can break off the growing vines where they meet the potato and put them in a jar of water until you see roots sprouting. These are called slips, and you can plant them in the spring. Once you plant the slips, it takes about 4 months for new sweet potatoes to grow.

Photos by Catherine Newman www.chopchopmag.org

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IN THE KITCHEN WITH . . .

Teen Chef G. Teen Chef G—also known as thirteen-year-old Georgia Catanese of Wyckoff, New Jersey—is a passionate foodie who earned her chops in the kitchen as a toddler cooking alongside her mom. Born deaf, Georgia had surgery for cochlear implants to restore hearing in both ears. But the teen’s real test of courage and will came two years ago, when her mother died. Georgia found that throwing herself into her cooking made her feel a little better. Today, Teen Chef G hopes to one day be the youngest chef on the Food Network. To realize that goal, Georgia has gone to numerous cooking camps and has even been a chef’s assistant at the Kid’s Food Cooking Festival in New York City. She also cooked at a Cooking for the Kids fundraiser at St. Joseph Children's Hospital.

By Ramin Ganeshram

Tell us a little about yourself—why did you start cooking?

I started cooking when I was three, and I would help my mom and dad with baking cakes, cooking for BBQ parties, and family dinners.

Back then it was only throwing stuff into the bowl or stirring, but I was having so much fun that I decided I wanted to learn to cook on my own.

What has been a major influence in the way you cook or why you cook?

My mom has been a major influence because every night we would cook dinner for the family.

She would teach me new recipes every night. I want to keep my mom’s memory alive by sharing those recipes so I created a Facebook page: Teen Chef G.

When and why did you start cooking healthy food?

After my dad had a stroke, two years ago, I wanted to feed him with healthy food. I think the

Photo courtesy of Georgia Catanese

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healthier ingredients make the recipes tastier as well because they are usually fresh, real foods.

What advice can you give other kid chefs about making healthy food delicious?

You can bake or grill the ingredients instead of frying them. Use whole-wheat pasta or vegetable pasta instead of original pasta and whole-wheat or multigrain bread instead of white bread. A great tip is to use low-sodium vegetable, beef, or chicken stock to add flavor to a dish instead of using more oil or fat. I love to use all sorts of spices—which are great for adding a flavor boost to any recipe, but my secret weapon is garlic for sure. Garlic makes everything taste better.

What do you consider your greatest culinary achievement?

As a young chef, I get to talk to other kids through my Facebook page and at school.

Getting other kids to think about eating healthy is something I’m proud of.

Safety Tip

with help d n a Get an a ion dult’s permiss

all sharp

•GRAINS GEORGIA'S RECIPE •PROTEIN •VEGETABLES •FRUITS •DAIRY

Three-Bean Roasted-Garlic Hummus

This is a recipe that Georgia created herself after she learned to make hummus in a kids’ cooking class. She figured different kinds of beans and roasting the garlic might make it even tastier.

We think she was right. This makes a lot—enough to share, or for a potluck or party. Serve it with whole grain crackers or cut raw veggies like carrots, red, green, or yellow bell peppers, or zucchini. ❚ ADULT: YES ❚ HANDS-ON TIME: 20 MINUTES ❚ TOTAL TIME: 20 MINUTES ❚ MAKES: 4½ CUPS

KITCHEN GEAR

Small pan Measuring spoons Can opener Sieve Food processor (adult needed) Rubber spatula INGREDIENTS

2 tablespoons olive oil 2 garlic cloves, peeled 1 (15-ounce) can cannellini beans, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 1 (15-ounce) A “pinch” is can red the small amount beans, you can drained and pinch rinsed between your finger Pinch of salt and thumb.

Pinch of black pepper

WASH your hands with soap and water and dry them.

CLEAN the counter top with a sponge.

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 dishtowel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

BEAN THERE … …dipped that.

Charlotte dunks a carrot.

INSTRUCTIONS

1. Put the pan on the stove and turn the heat to low. Add 1 teaspoon of the olive oil and the garlic cloves. Let them cook slowly until they are dark brown all over, about 10 minutes. Remove the pan from the heat and set it aside.

2. Put the beans, garlic cloves, the oil they were cooked in, the remaining olive oil, salt, and pepper in the bowl of a food processor fitted with a steel blade and put the top on tightly. Process the mixture until smooth, about 1 minute. Add a little water (about 1 tablespoon at a time) if the mixture is too thick. Taste the hummus. Does it need more salt? If so, then add it and taste again.

3. Scrape the hummus into a bowl using the rubber spatula and serve. sor), the sto proces ve o kni food r ov d ves n en, a s. a , app r nd hot ingredient liances (blende

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New Balance Foundation Presents

Yoga

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In Warrior 1 pose, with their arms stretched towards the sky, Mary, Sofia, and Andy say the mantra, “I am strong: mind, body, and spirit.�

Mary and Sofia press their heels into DownwardFacing Dog pose with the mantra, “I am humble.”

H

ave you ever tried yoga? It’s a fantastic form of exercise that makes your muscles stronger, your balance better, and your mind calmer. Mary Thomas, who founded Boston’s Wild Seed Yoga, loves to get kids involved: “Yoga is for everyone!” is her philosophy. Here, she shares a handful of basic yoga poses, along with the mantras that go with them. (A “mantra” is a word or phrase that you repeat to make yourself feel a certain way.) So grab a mat or a towel, breathe deeply, and follow along.

They breathe deeply in the Relaxation pose with the mantra, “I surrender completely.”

Finally, they bow to each other and say, “Namaste”— which Mary translates as “The cool in me bows to the cool in you.”

Want more?

See if your library has a book about yoga, or try Yoga Pretzels, a deck of 50 cards that teach you poses and activities.

Everyone tries to balance in Airplane pose with the mantra (can you guess?)

“I can fly.” www.chopchopmag.org

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• • SWEET TREAT VEGETABLES• FRUITS• DAIRY• GRAINS

PROTEIN

Rosita’s Honey Pear Crisp

This is one of many delicious recipes you can find in the Sesame Street book C is for Cooking.

It’s a yummy way to cook pears, which are a good winter fruit because they store well. ❚ ADULT: YES ❚ HANDS-ON TIME: 20 MINUTES ❚ TOTAL TIME: 1 HOUR ❚ MAKES: 6 SERVINGS

PEAR TRIO Ny, Mahlet, and Ruth prep the crisp.

KITCHEN GEAR

INGREDIENTS

INSTRUCTIONS

Measuring cup Measuring spoons Cutting board Sharp knife (adult needed) Medium-sized bowl Fork 9-inch pie plate

Cooking spray or vegetable oil ½ cup old-fashioned oats ¼ cup whole-wheat flour 1 ⁄3 cup brown sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 ⁄8 teaspoon salt ½ stick (4 tablespoons) unsalted butter, softened 4 ripe Bosc or Anjou pears, peeled, halved, and cored 1 tablespoon fresh lemon juice 2 tablespoons honey

1. Turn the oven on to bake and set it to 375 degrees.

Spray the pie plate with cooking spray (or grease it with oil).

2. Put the oats, flour, brown sugar, cinnamon, and nutmeg in the medium bowl, and use the fork to stir it all together. Mash and stir in the butter until a crumbly mixture forms.

3. Put the pears in the pie plate, cut side up, and sprinkle the pears with lemon juice, then drizzle them with honey.

4. Crumble the oat topping all over the pears. Bake until the pears are softened and the topping is crisp—about 25 minutes. Remove the crisp from the oven and let it cool 15 minutes before serving.

C is for Cooking published by John Wiley & Sons, 2007.

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Get an adult’s permission and help with all sharp knives, appliances (blender and food processor), the stove or oven, and hot ingredients.

“Sesame Workshop” ®, “Sesame Street” ® and associated characters, trademarks and design elements are owned and licensed by Sesame Workshop. ©2012 Sesame Workshop. All Rights Reserved.

FROM PAGE 20

SOLUTIONS

NUMBERS BELOW SHOW CHANGES IN THE PICTURE. CHANGED ITEMS ARE LISTED BELOW.

FROM PAGE 28

INSTANT ACTIVITY Are there dancing traditions associated with your families cultural background?

The Polish polka, the Welsh clog dance, the Mexican hat dance. . . See if you can find music or videos online and learn them!

EDIBLE VOCABULARY

1.

2.

3.

4.

5.

Scallions upside down Fewer eggs Seaweed torn Clementine peeled Bite out of the bread

6. Can switched 7. Noodles switched 8. Single large mushroom 9. Extra banana 10. Spices rearranged

BY BEN NEWMAN

Can you guess what these words mean?

1. aquiboquil

A. An edible blue-green algae

2. nostoc

B. A yeasted pancake dotted with holes

3. phalsa

C. A soft, sticky Dutch sweet

4. pikelet

D. The purple fruit of a woody plant that grows in Chile and Peru

5. stroopballetje

E. A large, scraggly, fruit-bearing shrub, usually found in India and the Philippines ANSWERS: 1D, 2A, 3E, 4B, 5C www.chopchopmag.org

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COMING IN OUR SPRING ISSUE! FRESH NEW RECIPES TO MAKE, EAT, AND SHARE!

CUSTOM ONE-BOWL MEALS EVERYONE CAN MAKE IT HOW THEY LIKE IT.

PLUS BANANACREAM-PIE SMOOTHIE MARVELOUS MANGOES EGGSHELL GARDENS AND ALWAYS: GAMES PUZZLES FUN!

NEVER MISS AN ISSUE! Subscribe to ChopChop

The Fun Cooking Magazine for Families 4 Great Issues—just $14.95!

To pay with a credit card, go to chopchopmag.org

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CHOPCHOP WOULD LIKE TO THANK OUR SPONSORS AND PARTNERS

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GIVE THE GIFT THAT GIVES BACK!* Give a ChopChop subscription to the people on your holiday list—your kids, grandkids, nieces, nephews, friends and relatives, classrooms or clubs—and you’ll be giving the gift of real food and real fun!

Plus, you’ll be supporting our nonprofit mission to inspire kids to cook real food with their families— and our vision of preventing childhood obesity.

To give the gift of ChopChop all year long, go to www.chopchopmag.org/subscribe Special rates for group distribution! Write to us at info@chopchopmag.org for more information.

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