Amazing Kids! Magazine

Cook Time with Remmi

By Remmi Smith, Cook Nook Columnist

 

HI AMAZING KIDS……….Happy November……we are in my most favorite season of the year…..with the Holiday’s………..its Food Season! November is Good Nutrition Month, National Sandwich Month, National Pomegranate Month and let’s not forget it is the month of Thanksgiving. I am covering Good Nutrition with all of these recipes because they are full of fruits and veggies.  Let’s get cooking and we will have some fun food facts later!

 

Remmi’s November Meals

Winter Salad with Butternut Squash

Strawberry Banana Sandwiches

Cranberry Cornbread Stuffing

 

Winter Salad with Butternut Squash

Ingredients:

  • 4 Cups baby spinach
  • 2 Cups Romaine lettuce(sliced 1″ pieces)
  • 1 T olive oil
  • 2 Cups butternut squash(1″ cubes)
  • 8 Strawberries(sliced)
  • 1/4 Cup pomegranate seeds
  • 1/4 Cup green onions(sliced)
  • 1/4 Cup almonds(sliced/toasted)
  • 1 T Fresh parsley(sliced)
  • Salt and pepper to taste
  • 1/4 C Favorite Italian Salad Dressing

Directions:

Preheat oven to 400 degrees. Prepare squash and place on cookie sheet. Drizzle with oil and salt and pepper. Bake for 15 minutes until tender. Prepare all ingredients as directed. Place lettuces in bowl or platter. Layer remaining ingredients in order listed. Drizzle with Italian Dressing.

Remmi Notes:  The easiest way to seed a pomegranate is to cut the fruit in hald and then submerge in a medium bowl of water.  Pull the seeds out of the fruit under water. The seeds will fall to the bottom. Just drain and enjoy!  A little ghard…but so worth it!!!

 

Strawberry Banana Sandwiches

Ingredients:

  • 2 slices of bread(whole wheat or grain)
  • 1 1/2 T cream cheese(non or low fat)
  • 1 small banana(sliced into 1/4 ” rounds)
  • 4 medium strawberries(sliced 1/4″ thick)

Directions:

Toast Bread and spread the cream cheese on both slices. On one toast alternate the placement of banana rounds and strawberry slices on the cream cheese side. Top with second piece of toast with the cream side touching the fruit.

Cranberry Cornbread Stuffing

Ingredients:

  • 4 C cornbread, cut into cubes
  • 1 lb sausage, cooked and drained
  • 1 C cranberries
  • 1/2 C onions, small dice
  • 1/2 C celery, sliced
  • 1 medium apple, chopped
  • 2 tsp thyme
  • 1 C olive oil
  • Salt and pepper, to taste 

Directions:

Slice cornbread into large croutons. Place on baking sheet and put in 350 degree oven for 15 minutes until crispy. In medium pan heat the olive oil and sauté onions and celery for 3 minutes. Add apples and cranberries to the pan and sauté for 3 more minutes. Add salt pepper, thyme, and chicken broth and simmer for 10 minutes. In a large mixing bowl, add cornbread croutons, cooked sausage, and sauté mixture and mix until moistened. Place dressing in a large casserole dish, cover with foil and bake at 350 degrees for 30 minutes.

 

Did you Know??……………..

  • A pomegranate tree can live and bear fruit for over 100 years!
  • Cranberries have  one of the highest antioxidant levels in fruits  and they are great for supporting memory and coordination.
  • The most popular sandwich is the ham sandwich.
  • Wisconsin is the largest producer of cranberries in the US with about 59% of the production.
  • A pomegranate is also a fruit with strong antioxidant qualities.
  • By the time you graduate from High school-you will have consumed about 1500 peanut butter and jelly sandwiches!!!

November is a great time to spend time in the kitchen…getting ready to feast for the Holidays!  Remember…….the kitchen is a place to have fun….to experiment….to taste test your experiments!  Have fun with the recipes!  Happy Thanksgiving…..Hugs and Vegggies….Remmi!