Amazing Kids! Magazine

Cook Time with Remmi

By Remmi Smith, Cook Nook Columnist

 

Hi Amazing Kids…I know it has been awhile since I have communicated with you and shared my recipes…I have taken the past 8 months and have been focused on writing my first cookbook…and finally…it’s ready and we just got published…it is 175 pages of color, great international recipes, of course my fun food facts and a lot more.  Ok, enough of that. The month of October has a lot of food holidays…16 for the month, 9 weekly, and 41 days of special food holidays…don’t you just love it!!!  Food is so cool. I am featuring some of my favorite dishes…to go along with National Apple Month, National Pasta Month and National Chili Month. And…I also want to mention National Vegetarian Month…veggies are sooo good for you so let’s make some veggies.  Ok…more fun food talk later…Let’s get cooking…

Remmi’s October Meals

Angel Hair Pasta with Tomato Pancetta Sauce

Apple and Carrot Sauté

Three Bean Barley Chili

Angel Hair Pasta with Tomato Pancetta Sauce

Ingredients:

  • 1 lb. Angel hair pasta
  • 1 T Olive oil
  • 4 oz. Pancetta (diced)
  • 3 cCoves garlic (diced)
  • 1 Onion (medium dice)
  • 4 C Grape tomatoes
  • 1 ½ C Low-sodium chicken broth
  • ¼ C Parsley
  • ½ C Fresh basil
  • ½ C Fresh parmesan(shaved)
  • 2 C Raw baby spinach

Directions:

Cook pasta according to directions; drain and set aside. In medium pan, sauté pancetta until it starts to crisp. Add garlic and onion and sauté until tender. Add tomatoes/chicken broth and simmer until tomatoes start to get soft. Add parsley, basil, salt and pepper. On large platter, place the spinach. Pile pasta in small mounds on spinach. Spoon sauce on the pasta and sprinkle with cheese.

Remmi’s Notes: This is my most favorite pasta dish…it is a signature recipe of mine and I love it!!!!

 

Apple and Carrot Sauté

Ingredients:

  • 1 ½ T Olive oil
  • ¼ C Onion(small dice)
  • ½ C Celery(sliced thin)
  • 2 C Carrots(1 “ slices)
  • 1 C plus 2 T water(divided)
  • 1 ½ C Apples(unpeeled/tart/large dice)
  • 1 T Honey
  • 2 T Orange juice
  • 1 T Cornstarch
  • Salt and pepper to taste
  • 2 T Parsley(sliced)

Directions:

Prepare ingredients as directed. In medium saucepan sauté onions and celery in the olive oil for 2 minutes until tender. Add 1 C water and the carrots to the pan and simmer until carrots are crisp tender. Drain any remaining water. Add apples, honey and orange juice to the carrots and sauté for 5 minutes. Combine the cornstarch with the remaining 2 T water and add to the pan. Add salt and pepper to taste.  Bring to a medium boil and then simmer for 2 minutes. Garnish with parsley and serve.

Remmi’s Notes: Well you know I like to combine fruits and vegetables and this is a winning combination…subtle sweetness…big YUM!

 

Three Bean Barley Chili

Ingredients:

  • 2 T Olive oil
  • 1 C Pearl barley(medium/cooked according to package directions)
  • ½ C Carrots(medium dice)
  • 1 C Onion(medium dice)
  • ½ C Celery(sliced thin)
  • 1 C Bell pepper(medium dice)
  • 2 t Garlic(minced)
  • 3 (14OZ) Cans of beans(kidney/black/pinto/drained and rinsed)
  • 1 (14 OZ) Can of tomatoes(undrained)
  • 3 C Vegetable or chicken broth(low sodium)
  • 1 (4OZ) Can Green chilies
  • 2 T Chili powder
  • 2 t Cumin
  • Salt and pepper to taste
  • 1/2 C Yogurt(non fat)
  • 14/C Cilantro(fresh)

Directions:

Prepare all ingredients as directed.  In medium stockpot sauté carrots, onion, celery, bell pepper and garlic in 2 T of olive oil for 2 minutes. Add barley, beans, tomatoes broth, green chilies, chili powder, cumin and salt and pepper.  Bring to boil and then turn heat to low and simmer for 20 minutes. Ladle chili in bowls and garnish with yogurt and cilantro.

Remmi’s Notes: I am learning new ways to put more grains into my recipes and this chili rocks…love the texture and flavor the barley adds to the dish.  Enjoy!

OK……Let’s talk about some more fun food facts!

 

Did You Know?

  • The first chili was called “spicy Spanish stew” and was first made in 1731 by a group of women who emigrated from the Canary Islands?
  • Each Italian eats approximately 51 pounds of pasta a year? Lucky them!
  • China is the leading producer of apples?
  • Chili cook offs take place all over the country but the first was in Terlinga, Texas in 1967. It ended in a tie with a New Yorker and a Texan!
  • The Chinese have been making noodle dishes since 3000 B.C.
  • Thomas Jefferson brought the first machine to make pasta in 1789.
  • There are over 2000 varieties of apples.
  • The apple genome was decoded in 2010…not that long ago!

Note: Source references: www.sciencekids.co, Yahoo, www.farmflavor.com

October is a great time of the year…starts to get a little chilly outside…and that makes me want to get in the kitchen and have some fun!  I think of the kitchen as a science lab…a place to experiment….the cool think is you get to eat the experiment! Have fun with the recipes….add your favorite ingredients and create your own masterpiece! Happy October…Hugs and Veggies..Remmi