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

ChopChop Magazine

THE LEARNING GUIDE TO THIS ISSUE

Dear Grownups,

Jr.Waffle with nut butter

Cool Recipes for FROZEN FOODS Overnight Oats with Cherries • Frozen cherries are a little taste of summer in wintertime. And they’re so easy to use, since they’re already pitted. This recipe combines them with creamy oats for a simple breakfast that’s ready when you wake up.

EVERYBODY MAKES CHICKEN SOUP • Chicken soup is popular all around the world. Which means there are lots of different ways to make and season it. We’re offering just a few ideas here—but if you come from a region, culture, or family with its own chicken soup tradition, don’t hesitate to adapt one of these recipes. And if you don’t eat chicken, just leave it out and substitute vegetable broth and, if you like, add some canned beans or cubes of tofu! All of the soups will keep, covered and refrigerated, up to 3 days.

Alphabet Soup • Can you spell “delicious”? Of course, you don’t have to use letter-shaped pasta for this soup—orzo or noodles will work just fine. But we do think it’s fun to make words while you eat!

KITCHEN SKILLS

How to poach boneless chicken breasts or thighs • “Poaching” means cooking something gently in water, and we love to cook chicken this way for chicken salad and also for soup. You can refrigerate it for when you are ready to use it or, better yet, shred the chicken while it’s still warm. You can then use it right away, or pop it in a resealable plastic bag and freeze it. If you like, you can add flavorings like dried or fresh herbs, curry powder (if you’re using it for curried chicken salad or Mulligatawny, page 26), and/or sliced garlic or ginger to the water.

KITCHEN CASH MATH AND FINANCE IN COOKING

Vietnamese Chicken Noodle Soup • Sour, spicy, crunchy, herbal, tender—this soup has so many flavors and textures! And it’s got a lot of toppings, making it fun to serve and eat. If you don’t have all the toppings, just use what you’ve got. Kid Recipe Tester Linnea loved this soup and wrote, “I would definitely make it again, especially for my mom’s side of the family, who are from Vietnam.”

Mexican Tortilla Soup • This soup would traditionally be made with pieces of fried corn tortillas, but we’re topping it with tortilla chips to make it simpler. If you can find fire-roasted canned tomatoes, use them here; they’ll add a wonderful smoky flavor to the soup.

Matzo Ball Soup • What makes a great matzo ball is a hotly debated topic. Some people like their matzo balls dense, and some like them airy and light. Some like them cooked in water first and some cook them right in the soup. Try our method and see what you think! Or use matzo-ball mix instead, which you can find in many grocery stores.

WHAT’S DIFFERENT?

Mulligatawny • Mulligatawny is a hearty, slightly sweet, curry-flavored soup. The name comes from the Tamil (South Asian) words milagu, which means black pepper (it’s in your curry powder), and tawni, which means water. The soup originated in India as a peppery broth, but British colonists added meat and other ingredients to appeal to their own tastes.

HOLIDAY GIFTS WITH WOW FACTOR • Do you love making homemade treats at the holidays? So do we! Here are some we’ll be gifting this year.

Nut anD SeeD Brittle • This is a crunchy, candy-like treat, and you only need 4 ingredients to make it. For gifting, pack the brittle in cellophane bags or a small box lined with...