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It’s sometimes hard to keep up with all of the cooking terms we hear in the kitchen or read in recipes. Test out your culinary chops

and see if your knowledge of cooking terms cuts it!

A. Sauté

B. Julienne

C. Colander

D. Boil

E. Measuring Cups

F. Measuring Spoons

G. Marinate

H. Mince

I. Broil

J. Skillet

___ 1. Knife technique used to cut food into long, thin strips

___ 2. Cooking method using exposure to direct, intense heat on grill or under heat in oven

___ 3. Food preparation method of soaking meat or vegetables in a liquid to improve flavor and texture

___ 4. Set of utensils used to measure teaspoons and tablespoons

___ 5. Pan used for frying foods

___ 6. Cooking utensil with holes in the bottom used to drain water and liquid from food (pasta, vegetables, etc)

___ 7. Cooking method used to cook foods over high heat in a frying pan

___ 8. Set of utensils that come in 1/4 cup, ½ cup, ¾ cup and 1 cup measurements

___ 9. Knife technique used to cut food into very small pieces

___ 10. Heating water until bubbles form

Alyssa Samantha RickyZackRoasting my

favorite veggies, like sweet

potatoes and squash.

Building indoor forts out of all

our extra blankets and

pillows.

Having a snowball fight with all of my

friends!

“ ““ Sledding down the hill in my

neighborhood after a big

snowstorm.

“

” ””

It’s a new year and that means we’re back with new recipes, new activities and new ways to make every day a healthy day! From crunchy, fruity granola pancakes to sweet veggies for your valentine, see inside for foods that are fun to make and fun to eat! Ever wondered how taste, smell and sight all work together? Try our experiment and learn more about how your sense of taste really works. Plus, take a tour of Boston, test your kitchen tool know-how and see how Alyssa has her very own brush with fame. It’s all inside!

HAPPY NEW YEAR FROM

THE PASSPORT KIDS!Visit our website

for MorE recipes and activities!

WHAT’S YOUR FAVORITE WINTER ACTIVITY?

”

your food

mincing, measuring & marinating

...oH MY!

1. b 2. i 3. g 4. f 5. j 6. c 7. a 8. e 9. h 10. d

To contact our Consumer Affairs department: Giant Food1-888-469-4426 • giantfood.com

Editor-In-Chief: Shirley Axe • Managing Editor: Melanie Mnich Nutrition Advisor: Sylvia Emberger, RD, LDN • Creative Design: Dana Leeper Sherwood Photography: Alysha Yoder • Copy Editors: Wendy Cray Kaufman & Julia Mosemann

your health

A

WITHFAMEFAMEbrushFor tomorrow, class, please write

a paragraph about what you want

to be when you grow up…

RACE CAR DRIVER!

ACK! WHY?I DON’T LIKE THE DENTIST!

CHEF!I’M GOING TO BE A DENTIST!

WHY NOT? THE DENTIST

IS COOL!

I SEE HIM EVERY 6 MONTHS, AND HE SAYS THAT AS LONG AS I TAKE CARE

OF MY TEETH...

BRUSHING TWICE A DAY FOR TWO MINUTES EACH TIME...FLOSSING DAILY...

NOT EATING TOO MANY SUGARY SNACKS AND SOFT DRINKS

AND WEARing MY MOUTHGUARD EVERY TIME I PLAY HOCKEY...

I’LL ALWAYS HAVE A SPARKLINGSMILE! WHICH WILL COME IN

HANDY FOR MY OTHER CAREER...

...AS A MOVIE STAR!

did you know? Experts recommend replacing your toothbrush every 3 to 4 months.

your food

Makes 3 servings (3 pancakes each)Prep Time: 10 minutes • Cook Time: 15 minutes

ingredients:

1/2 cup 100% natural granola cereal

1/2 cup whole wheat flour

1 Tablespoon granulated sugar

3 teaspoons baking powder

3/4 cup skim milk

2 Tablespoons canola oil

1 large egg

1. In a medium bowl or pancake pitcher, combine cereal, flour, sugar and baking powder.

2. In a 2-cup measuring cup, combine milk and canola oil.

3. In a small bowl, beat egg until fluffy and add to milk.

4. Add liquids to flour mixture and stir just until smooth. (For thinner pancakes, stir in additional 1/4 cup milk).

5. Grease griddle if necessary and preheat.

6. For each pancake, pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.

7. Cook pancakes until puffed and dry around edges.

8. Turn and cook other sides until golden brown.

Per serving: 290 calories, 14g fat, 2g saturated fat, 65mg cholesterol, 450mg sodium, 32g carbohydrate, 4g fiber, 11g sugars, 8g protein

granola pancakes

Like pancakes? How about creamy, crunchy yogurt parfaits? These two good-for-you treats are joining forces for an even better breakfast – pancake parfaits! Part pancake and part parfait with all the nutty goodness of granola cooked right in, our pancake parfaits are fun to eat and even more fun to make!

parfaitpancake

Start with our granola pancakes recipe below, then layer your way to a perfect parfait!

Add a handful of berries –

they’re a sweet source of fiber and vitamin C

Sandwich banana

slices between layers for a potassium

boost

Sprinkle with walnuts for crunch and extra

antioxidants

Add creamy calcium with a dollop of vanilla or

flavored yogurt

Breakfast matters! Switch up your morning meal with a new take on ingredients you already know and love!

When was it the most difficult to identify the foods? When was it easiest?

There are only 5

basic tastes: sweet,

sour, bitter, salty and

umami (savoriness).

Spicy isn’t actually a

type of taste because

spicy foods stimulate

pain receptors,

not taste buds.

testyour

tasteHave you ever noticed that food doesn’t taste the same when you have a stuffy nose? That’s because taste isn’t just decided by our taste buds – a big part of our taste sensations also come from how a food looks and smells.

Try our experiment to learn how taste, sight and smell work together! !

what you’ll need:• a knife• toothpicks• blindfold• glass of water (one for each subject)• paper and pencil

Foods with similar textures cut into small cubes:

• raw potato and apple• onion and celery• orange and lemon

1 Ask a parent, sibling or friend to help with your experiment. Have one person be the taste tester and the other person run the experiment.

2 Divide the cubed fruits and vegetables onto two plates (one of each on each of the plates).

3 Blindfold your tester and hold a piece of each food to their nose. Have them guess which food it is.

Record their answers, keeping track of whether they were right or wrong.

4 Have the tester pinch their nose closed and keep their blindfold on. Give the tester each of the foods

again in a different order. This time, ask the tester to taste each food, drinking water between samples. Write down their answers and whether they guessed each food correctly.

5 Still blindfolded, but without holding their nose, ask the tester to taste the foods again, one at a time,

and drink water between each sample. Record this third set of answers and if your tester was correct

or incorrect.

directions:

did youknow?

Switch roles and try it again to

see if you get the same results!

apple & potato

onion & celery

orange & lemon

For more indoor activites, visit giantfood.com/KidHealthyIdeas

your world

around

worldthe

with Zack!

BOSTON, MASSACHUSETTS!

According to the US Census, 23% of people who live in Boston are Irish.

Home to the firstAmerican public elementary school, the Mather School (1639)and college, Harvard (1636).

Also known as “Beantown”, “The Hub”“America’s Walking City”.

Walk along the Irish Heritage Trail, a three-mile long path around some of Boston’s Irish-American landmarks.

Watch the South Boston St. Patrick’s Day parade, also known as the “Southie Parade.”

Visit the New England Aquarium! They have more than 70 exhibits!

fun fact!Open since 1826, Union oyster House is the oldest restaurant in the US that is still serving customers.

your food

Make MyPlate look like...

a BOSTON plate!

Learn more atchoosemyplate.gov

what you’ll need:

4 cups cubed potatoes1 teaspoon olive oil1 lb Nature’s Promise 94% lean ground turkey1/2 cup chopped onion1 teaspoon dried thyme1 bag (16oz.) frozen mixed vegetables2 Tablespoons butter2 Tablespoons low-fat milk1 jar (12 oz.) turkey gravy

1. Fill a pot with 4 cups of water. Wash potatoes, leave skins on, and cut into ½-inch cubes. Add potato cubes to pot. If needed, add more water so all potatoes are covered. Cook, uncovered, over high heat until potatoes are soft and can be easily pierced with a fork, about 20 minutes.

2. While potatoes are cooking, heat oil in a skillet over medium heat. Add ground turkey, onions and thyme and cook until turkey is browned, about 5 minutes. Add frozen vegetables for the last 2 minutes to thaw. Drain liquid from skillet and transfer meat and vegetables to a 9-inch baking pan.

3. Use a colander to drain the hot water from potatoes and then put potatoes back in the pot. Add butter and milk and mash until smooth. Top

meat and vegetables with mashed potatoes, using a fork to spread evenly.

4. Bake for 30 minutes at 375°F or until potatoes are slightly browned. Use oven mitts to remove from oven and cool slightly before serving.

5. Heat turkey gravy in a pan over medium heat and serve over cottage pie. Makes 6 1-cup servings • Prep Time: 30 minutes • Cook Time: 30 minutes

Per Serving: 360 calories, 14g fat, 5g saturated fat, 90mg cholesterol, 390mg sodium, 33g carbohydrate, 4g fiber, 6g sugars, 26g protein

Cottage PieIRISH

how to make it:

Because of Boston’s strong Irish-American heritage, there are many Irish-inspired cuisines in local restaurants, especially around St. Patrick’s Day! Try our version of Cottage Pie to make MyPlate look like a Bostonian (and Irish) plate!

Ask anadult for helpwhen using

the oven & knives

Some veggies are so sweet, they could almost pass for candy!

ValentineVEGGIEa very

Makes 16 2-Tablespoon servingsPrep Time: 10 minutes

ingredients:

1 can 15 oz. sliced beets (no salt added) OR 16 oz. jar pickled beets

1 cup light sour cream

2 Tablespoons minced green onion (white part only)

1 teaspoon chopped fresh dill

Ground black pepper to taste

Puree beets in blender on low speed untilsmooth, adding just enough beet juice from thecan or jar. Combine beet puree, sour cream,onion, dill and pepper and stir gently until wellblended. Serve with tomato hearts and other raw vegetables. To make tomato hearts: slice grape tomatoes diagonally, then skewer two halves together on a toothpick.

Per serving: 30 calories, 1.5g fat, 1g saturated fat, 5mg cholesterol, 15mg sodium, 3g carbohydrate, 0g fiber, 1g sugars, 1g protein

heart beet dip

Visit the newly expanded

Kid Healthy Ideas

section of our website!

Tomatoes and beets taste so good because they contain natural sugars, but they’re also packed with good-for-you nutrients that you’d never find in traditional Valentine’s Day treats.

For the perfect pink and

red Valentine’s Day snack,

serve up our festive

Heart Beet Appetizer.

Your valentine will love you for it!

giantfood.com/kidhealthyideas