Amazing Kids! Magazine

Cook Time with Remmi

By Remmi Smith, Cook Nook Columnist

 

Hi Amazing Kids! December has a lot of National Food Holidays, but for me, they are all “bad” for you—not healthy. For example, December is National Eggnog Month. Eggnog is not so good for you because it is very high in calories and fat. But I will share a delicious Eggnog recipe that is lower in fat and calories! And of course, mine is kid-friendly! Also, because December Food Holidays are not so healthy (National Pie Day (December 1), National Cotton Candy Day (December 7), National Cupcake Day (December 15) and National Fried Shrimp Day (December 20)), I’m going to give you some holiday food ideas that are more nutritious and yummy at the same time! Anyway…. let’s get cooking!

 

Remmi’s December Menu

Broccoli and Turkey Casserole

Raisin Apple Stuffing Muffins

Delicious Kid-Friendly Eggnog

 

Broccoli and Turkey Casserole

 

Ingredients:

  • 1 1/2 lbs broccoli crowns, cut into long spears
  • 3 C turkey (light and dark meat, shredded into large pieces), warmed
  • 2 Tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 C mushrooms, sliced
  • 3 Tbsp all-purpose flour
  • 1 1/2 C low-sodium chicken stock or broth, heated
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp fat-free half-and-half
  • 1/2 cup freshly grated Parmesan, divided
  • 1/4 cup sliced almonds

Directions:

In a large saucepan of boiling salted water, cook broccoli for about 5 minutes, or until tender then drain. Oil a 9 x 13 x 2-inch baking dish; arrange broccoli across the bottom. Top with turkey and cover with foil to keep warm.

In a large skillet, heat the olive oil over medium heat. Sauté onions and mushrooms until golden brown (add a little broth if mixture seems dry). Add flour, and cook, stirring for about 1 minute. Stir in broth; bring to a boil. Reduce heat to low; simmer for 3 to 5 minutes, or until thick. Stir in apple cider vinegar; cook for 1 minute. Add fat free half-and-half and 1/4 cup parmesan; simmer for 1 minute. Season to taste with salt and freshly ground black pepper. Remove from heat.

Meanwhile, arrange a rack 6 inches below the heat source, and preheat the broiler to high. Pour sauce over turkey. Top with the remaining 1/4 cup Parmesan and almonds. Broil for 1 minute, or until the sauce bubbles and the almonds are golden brown.

 

Raisin Apple Stuffing Muffins

 

Ingredients:

  • 2 tsp canola oil
  • 3 celery stalks, finely chopped
  • 1 medium onion, finely chopped
  • 2 tsp fresh chopped thyme
  • 2 tsp fresh chopped sage
  • 2 tsp fresh chopped rosemary
  • 1 large Granny Smith apple, peeled, cored and chopped
  • 8 cups unseasoned bread cubes, dried/toasted
  • 1 cup raisins
  • Pinch of salt (optional) and 1 tsp freshly ground black pepper
  • 1 large egg, beaten
  • 2 cups fat-free, low-sodium chicken broth

Directions:

Coat a 12-cup muffin pan with nonstick cooking spray. Preheat oven to 375 degrees.

Heat oil on medium heat in a large skillet. Sauté celery, onion and herbs for 5 minutes. Add apples and sauté for 2-3 minutes. Remove from heat. Place bread cubes and raisins in a large mixing bowl. Add sautéed vegetables. Season with a pinch of salt, if desired and some freshly ground black pepper. Add the egg followed by broth. Stir everything well. Spoon stuffing mixture into muffin tin. Bake for 18-20 minutes, until golden. Makes about 12-15 stuffing muffins.

 

Delicious Kid-Friendly Egg Nog

 

Ingredients

  • 1 3.5 oz package instant vanilla pudding (*optional: sugar-free)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 cups non-fat milk
  • 2 cups fat free half-and-half
  • 2 tsp rum extract

Directions:

Combine dry ingredients in medium mixing bowl. Warm non-fat milk over low heat in a medium saucepan. When hot, add  dry ingredients, stirring constantly, and continue to heat until consistency begins to change and thicken. Remove from heat, and allow to cool slightly before mixing in fat-free half-and-half, then cover and chill. When ready to serve, mix in rum extract and garnish with fresh ground nutmeg or whole cinnamon sticks.

 

Ok…for some fun food facts and food history!

Did you know?

  • Most people think you gain about 5 pounds during the holidays. However, an average person may only gain less than 1 pound during the holidays.
  • A traditional Christmas dinner in early England was the head of a pig prepared with mustard.
  • A male turkey is called a Tom.
  • A mature turkey has 3,500 feathers.
  • Broccoli is a good source of vitamin A, and vitamin C, potassium, folacin, iron and fiber.
  • Select bunches that are dark green for the freshest broccoli. Good color indicates high nutrient value.
  • Half of the world’s supply of raisins is grown in California.
  • It takes more than 4 tons of grapes to produce 1 ton of raisins.
  • Eggnog has been around for a long time. Captain John Smith reported that eggnog was consumed in 1607 in Jamestown, Virginia.

Happy December to all my Amazing Kids! I hope you all have a very Merry Christmas, Happy Hanukkah, and Happy Kwanzaa! Happy Holidays to you all! <3 Remmi