ChopChop Magazine

ChopChop: The Fun Cooking Magazine for Families is an award-winning quarterly magazine, published in English and Spanish for over 10 years. Each 48-page issue of the magazine contains delicious, nutritious, culturally diverse, affordable, and easy-to-follow recipes, along with essential kitchen skills, STEAM learning, and loads of fun games, and activities.

CHOP CHOP FAMILY

LEADERSHIP

THE LEARNING GUIDE TO THIS ISSUE

CHOP CHOP Jr. simple salad

Yogurt Your Way • Think of a bowl of plain yogurt as an invitation to be creative! What will you add to make it more colorful, nutritious, and delicious?

YES YOU CAN! Zippy Tuna Dip • Scoop this with cut-up vegetables or crackers for a perfect afternoon snack—or dinner, because who says you can’t eat dip for dinner? Of course, it also tastes great in a sandwich. Here’s a tip from ChopChop Recipe Tester Amine: Try cutting the scallions with clean kitchen scissors!

SIMPLE DINNERS FOR BUSY FAMILIES

Sheet-Pan Chicken and Vegetables • How many pans do you need for this recipe? Just one! And the oven does most of the work. We give a pretty big range for the amount of vegetables here: Use what you’ve got, and as much as you like. In ChopChop Recipe Tester Chananya’s household, the chicken wasn’t even the star of the meal: “Everyone especially liked the vegetables underneath.”

Marinated Tofu • Tofu is an easy and inexpensive protein. Plus, since it doesn’t have much of its own flavor, it really soaks up whatever flavors you add. This is a versatile recipe: You can serve the tofu cubes with rice, top a salad with them to make a main dish, or even use them as a taco filling.

Spaghetti Dinner • A pot of spaghetti is familiar, comforting, and quick to get on the table. You can bring the water to a boil while you make the sauce (page 33), and then cook the spaghetti while the sauce finishes simmering. Round out the meal with a green salad (page 22).

Simple Chili Beans • Serve this one-pot dish with brown rice or warmed tortillas and all your favorite toppings. ChopChop Recipe Tester Yahmai added lots of hot sauce to the beans because his family loves spicy food!

The Easiest Green Salad • Simple suppers call for an equally simple side! And this is it—a one-bowl salad with the dressing built right in. Feel free to fancy it up however you like! ChopChop Recipe Tester Linnea added a sliced yellow bell pepper and cannellini beans, and her family loved it.

WHAT’S DIFFERENT?

3 WAYS TO COOK AN • We always say: If you can make an egg, you can make a meal. And when we don’t know what else to have for dinner—we have eggs! Here are 3 different ways to cook them.

EVERYTHING TOMATOES • Early fall is a wonderful time to eat fresh, ripe tomatoes. We eat sliced tomatoes plain, sprinkled simply with salt, or in a sandwich with mayonnaise—or we chop them up for salsas and salads. But when tomato season ends? Canned are great too! They’re sweet and easy to use, and cooking tomatoes actually releases more of their lycopene, a type of nutrient called an antioxidant that helps your cells stay healthy. Whichever kind of tomatoes you use, we’ve got ideas for eating them, cooking them, and learning about them, too.

Tomato Soup • This soup is a lunchtime favorite. Canned tomatoes make it extra sweet—and easy too!

Tomato Salad • Use the ripest late-summer tomatoes you can find, and feel free to do even less to them. (Sometimes a plate of sliced tomatoes with a sprinkle of salt is as good as it gets.) Or go the other direction, and add more of your favorite ingredients! It’s up to you.

Tomato Sauce • This is a classic marinara sauce, which means it’s simply flavored and versatile. Top your spaghetti with it (page 18) or use it layered in lasagna or as a topping for roasted zucchini or...