ChopChop Kids Club Newsletter
It’s the perfect time to learn to cook. Check out our newsletter for ideas!
This week we’re focusing on chickpeas. “Chickpeas” and “garbanzo beans” are two different names for the same thing, so don’t get confused if you see both on the label of a can. Chickpeas are a member of the legume family, which includes peanuts, lentils, peas, and beans such as black, white, kidney, and pinto. They’re full of protein and nutrients, so they give you lots of energy.
This week we’re making sweet potato fries. We love sweet potatoes! Why? They’re delicious and versatile, for one thing: You can roast, steam, or mash them, or cut them up and add them to soups or stews, where they turn creamy and luscious. Plus, they’re full of vitamins and nutrients, and that’s pretty sweet.
This week we’re making smoothies. Yogurt is something we usually have in the refrigerator, and we love combining it with fresh or frozen fruit and even some leafy greens to make smoothies. Take a look at what’s in your kitchen right now, and then use our mix-and-match chart to create your own combinations.
We’re celebrating Mother’s Day, which is Sunday, May 10. Not all families have mothers, and that’s okay! We believe that anyone can be your “mother”—like your grandmother, aunt, a close neighbor, or even your father! Spend Mother’s Day honoring any and all motherly figures in your life.
This week we’re focusing on rice. We like to keep a big bag of rice in our pantry to add to soups, top with beans, serve with stir-fries, use to make rice pudding, and so much more. Our Double-Vegetable Fried Rice is a great way to use up all sorts of leftovers. We even prefer using leftover rice, so make this recipe when your family needs a refrigerator clean-out.
This week we’re making bread. Yes, you can make your own bread at home—just like you see in the store or bakery!—and it’s easy. Baking bread is like one big science experiment. (Wait until you see how the dough rises!) And the results are delicious.
This week we’re focusing on birthdays. Even if your birthday isn’t happening during this time, it’s pretty likely that you know someone who will be celebrating their birthday a little bit differently this year.
This week we’re making a frittata, which is like a cross between an omelet and a quiche. We’ve given you lots of ideas for variations so you can use whatever ingredients you have in your refrigerator or pantry.
This week we’re focusing on canned tomatoes. Canned tomatoes are convenient because they last a long time in your pantry—and so does pasta, which is a great partner for tomatoes!
This week we’re focusing on older bananas. You know the kind: they’re brown and spotty and past the point of slicing into your cereal. But they’re perfect for banana bread!