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.

QUICK BITES

Dear Parents, Teachers, and Caregivers,

THE LEARNING GUIDE TO THIS ISSUE

CHOP CHOP Jr. Lettuce and cheese Roll-UPS • RECIPES JUST RIGHT FOR THE LITTLEST COOKS

Cinnamon Toast Granola • We love to eat this crunchy, sweetly spiced granola with milk or layered into yogurt with chopped fruit—but we also love giving it as a gift! Double the recipe (if you don’t have two baking sheets, you will need to bake it in batches), allow the granola to cool completely, package it in clean jars or zipper-lock bags, and add a ribbon!

MAKE A POT OF RICE • If you’ve got a pot of cooked rice, you’re halfway to dinner. That’s why all the recipes in this section start with the same instruction: Make a pot of rice (page 5). What you do next is up to you—but we’ve got recipes for soup, salad, main dishes, and even dessert! Or let your imagination (and the contents of your refrigerator) inspire you. And let us know what you end up making!

Brown Rice PuDDing • Some of us at ChopChop like to top this pudding with yogurt and eat it for breakfast! But it’s also a sweet and comforting way to end a meal. Kids Advisory Board member Chananya added raisins and a bit of extra maple syrup when he tested this recipe.

Sweet Potato and Black Bean Burgers • What’s your favorite way to eat a burger? With or without lettuce and tomato? Ketchup? On a toasted bun? However you like it, this chewy, sweet, and satisfying veggie burger is a great place to start. Kids Advisory Board recipe tester Amine recommends adding cheese slices to turn these into cheeseburgers.

Classic Chicken with Rice • Starting with cooked rice means this dish will be ready extra-fast, which is perfect if you’re making dinner after a long day of work or school. Want to make this Spanish-style? Stir in 1 cup pitted green olives when you return the chicken to the pot.

Rice Omelet • Frittata di riso (pronounced fri-TAH-tah dee REE-zo), as this dish is known in Italy, is a crispy, crusty, cheesy combination of eggs and rice. It’s a very quick and nourishing meal to make at any time of day. Kids Advisory Board recipe tester Abigail says, “The hardest part was flipping the omelet.” But don’t worry if yours breaks apart while you’re flipping it! It will still be delicious.

Minty Rice Salad with Peas • We love the combination of the sweet, popping peas with chewy, nutty brown rice in this salad. It makes a great side dish or, if you add cooked tofu or shredded cheese, a nice, easy main. Plus, it travels well so you can pack up leftovers in your lunchbox! Kids Advisory Board recipe tester Linnea fed this to her family, who raved about “the flavor combination of the mint and the peas.”

Tofu, Vegetable, and Rice Soup • This is a simple and satisfying soup, and it’s not hard to make. It’s also a great way to use up any odds and ends of vegetables, if you’ve got them, like shredded carrots or cabbage, chopped broccoli, or sliced mushrooms.

WHAT’S DIFFERENT? • We found 8 changes in the picture on the right.

Roll Call

KITCHEN CASH • MATH AND FINANCE IN COOKING

GIFTS FROM YOUR Kitchen • We love homemade gifts—and we love edible homemade gifts even more! These are gifts to be savored instead of saved. If the recipient wants to keep the giving going, feel free to share the recipe!

GingerBreaD Milk • We love this sweetly spiced recipe as an anytime warmer, but we especially enjoy it when we’re backyard camping, or even just sitting...