A few months back, we were introduced to Sally Sampson, an accomplished cookbook author who has made it her life's mission to fight childhood obesity and educate families about the importance of healthy eating through her culinary magazine for kids, ChopChop. Now the nonprofit quarterly mag, which has been around since 2010, has a cookbook companion, ChopChop: The Kids’ Guide to Cooking Real Food With Your Family.
Endorsed by the American Academy of Pediatrics, the USDA, The New York Times' Mark Bittman, and even the White House, there's no questioning that ChopChop has earned its chops. In fact, it was even named the prestigious James Beard Foundation's 2013 publication of the year. Jam-packed with practical, playful recipes, gorgeous photography, and helpful tips, the book is a must-have for the culinary-minded kids in your life. But don't take our word for it. Give ChopChop a try in your own home with one of these recipes from the new cookbook — it's on sale now.
Give one of ChopChop's recipes a try with your kids!
Purple Cabbage Slaw:
1 head red cabbage
2 carrots, scrubbed or peeled and grated
8 scallions, greens and whites, thinly sliced
¼ cup canola or vegetable oil
¼ cup unseasoned rice vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
For Assembling the Tacos:
Purple Cabbage Slaw
½ onion, finely chopped
1 medium-sized tomato, chopped
1 avocado, peeled, seeded, and diced
½ cup plain Greek yogurt
½ cup chopped fresh cilantro leaves
1 lime, quartered
For the Fish:
2 tablespoons olive, canola, or vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon kosher salt
1 garlic clove, peeled and minced
1 ½ pounds firm white fish, such as halibut or cod fillets
8 (6-inch) corn tortillas
First, make the slaw:
1. Cut the cabbage in half and, using the knife, finely sliver it. (This is really a job for an adult.)
2. Put all the ingredients in the bowl, and toss well.
3. Cover and refrigerate at least 1 hour and up to 2 days.
Then, the tacos!
1. Put the purple cabbage slaw, onion, tomato, avocado, yogurt, cilantro, and lime quarters in the small bowls.
2. Put the oil, spices, salt, and garlic in the medium-sized bowl, and mix well.
3. Cut the fish into 1-inch strips, put them in the bowl, and use your fingers
to coat them with the spice mixture. Set aside.
4. Put the skillet on the stove, turn the heat to medium, and heat the skillet for 3 minutes. Add the tortillas, one at a time, and warm them on each side for about 30 seconds. Wrap the warm tortillas in the clean dish towel to keep them warm.
5. Turn the heat up to medium-high. When the skillet is hot, add the fish, and cook for 3 minutes, then use the spatula to flip the pieces over. Cook on the other side until the fish breaks easily into flakes when you poke it with
a fork, about 2 minutes.
6. Give each person two tortillas, and let everyone assemble their tacos with the ingredients they like.
- Main Dishes, Fish
- 8 servings
½ cup hot tap water
2 ½ cups tomato sauce
½ pound (½ box) spaghetti
¾ cup grated Parmesan cheese
1 ½ cups shredded part-skim mozzarella cheese
1. Turn the oven on, and set it to 350ºF.
2. Put 2 teaspoons hot tap water in each of 12 muffin cups inside the tin.
3. Add 1 tablespoon tomato sauce to each muffin cup.
4. Count out 48 spaghetti strands. Break up 4 spaghetti strands, and add them to the first muffin cup, then continue, adding 4 broken spaghetti strands to each muffin cup.
5. Top each with 1 teaspoon grated Parmesan cheese.
6. Top each with 2 teaspoons shredded mozzarella cheese.
7. Top each with 2 teaspoons tomato sauce.
8. Repeat, starting with step 4 (the spaghetti strands).
9. Repeat again.
10. Carefully put the muffin tin in the oven and bake until the top is golden and the tomato sauce is bubbling, about 45 minutes. Set aside for 10 minutes. Slide the butter knife into the inner edge of each muffin cup and gently go around
it, loosening up the sides. Carefully remove the lasagnas from the tin, and serve right away.
- Pasta, Main Dishes
- 12 little lasagnas