Amazing Kids! Magazine

Cook Time with Remmi

Hi Amazing Kids! April is “National Humor Month”, which is why April 1st is “April Fool’s Day”! Do you have any ideas on what you are going to do to trick people? Besides “April Fool’s Day”, April is also “National Pecan Month”. On April 2nd, it’s “National Peanut Butter and Jelly Day”, April 16th is “National Eggs Benedict Day”, April 19th is “National Garlic Day”, and April 30th is “National Honesty Day”. Anyway…. let’s get cooking!

 

Remmi’s April Menu

  1. Salad with Candied Pecans, Pears, Dried Cranberries and Blue Cheese
  2. Florentine Eggs Benedict with Garlic Aioli
  3. Peanut Butter and Jelly Apple Sandwiches

 

Salad with Candied Pecans, Pears, Dried Cranberries and Blue Cheese

 

Candied Pecans Ingredients:

  • 1 C pecan halves
  • ¼ C brown sugar
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar

 

Candied Pecans Directions:

Prepare a large sheet of parchment paper or foil for cooling pecans. Stir sugar, oil, and vinegar in a large skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir until nuts are toasted and syrup coats them evenly, 5-6 minutes. Turn nuts out onto prepared parchment paper and separate using 2 forks. Cool completely. Nuts can be stored in an airtight container for up to 1 month.

 

Dressing Ingredients:

  • 2 tsp lemon juice
  • 1 tsp balsamic vinegar
  • ½ tsp Dijon mustard
  • 3 Tbsp olive oil
  • salt and pepper, to taste

 

Dressing Directions:

In a small bowl mix lemon juice, balsamic vinegar, and Dijon mustard with a fork until well blended. Pour olive oil in slowly, whisking constantly. Whisk until well combined. Season with salt and pepper. Pour onto salad just before serving.

 

Salad Ingredients:

  • 8 C mixed greens
  • 3 oz crumbled blue cheese
  • 2 ripe pears, peeled and thinly sliced
  • ¼ C dried cranberries
  • ¼ C candied pecans
  • salad dressing

 

Salad Directions:

Put the greens into a big bowl and toss with cheese, pears, cranberries, and pecans. Just before serving, toss only as much dressing you need to coat the green lightly.

 

Florentine Eggs Benedict with Garlic Aioli

 

Garlic Aioli Ingredients:

  • 1 ½ C reduced-fat mayonnaise
  • 2 cloves garlic, coarsely chopped
  • 2 Tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • salt and pepper, to taste
  • 2 Tbsp warm water
  • 2 Tbsp flat-leaf parsley, finely chopped

 

Garlic Aioli Directions:

Mix all ingredients together.

 

Eggs Benedict Ingredients:

  • 6 fresh chives, finely chopped
  • salt and pepper, to taste
  • 2 Tbsp white vinegar
  • 4 large eggs
  • 2 whole wheat English muffins
  • 3 C fresh spinach, cooked (until slightly wilted) and well drained
  • 4 slices turkey bacon, cooked and halved

 

Eggs Benedict Directions:

Fill a large pot with water, about 4 inches deep. Add vinegar and bring to a steady simmer. Break an egg into a small bowl, hold the edge of the bowl close to the water, and tilt the egg into the water. Repeat with the remaining eggs. Cook until whites are cooked through but yolk is still runny, about 3 minutes. Carefully remove the eggs, one at a time, with a slotted spoon, and drain on paper towels. Toast the English muffin halves. Place a ¼ of the cooked spinach and 2 half slices of turkey bacon onto the cut side of an English muffin half. Stack a poached egg on top. Repeat until all 4 English muffin halves are assembled. Spoon the sauce over and around the eggs Benedicts, garnish with chives and serve.

 

Peanut Butter and Jelly Apple Sandwiches

 

Ingredients:

  • 1 C reduced-fat peanut butter
  • 1 C jelly, jam, or preserves (your choice in flavor)
  • 3 apples

 

Directions:

Cut the core out of an apple, but don’t slice it yet. Cut the slices across the apple, instead of down, creating thin flat ‘donut’ shaped slices. Spread peanut butter on one slice and jelly, jam, or preserves on another. Put them together to make a sandwich

 

Ok…for some fun food facts and food history!

 

Did you know?

 

• In Scotland, April Fool’s Day is actually celebrated for two days. The second day is devoted to pranks involving the back side of the body. It is called Taily Day. The origin of the “kick me” sign can be traced to this.

• One of the largest April Fool’s prank was in 1957 when BBC news announced that people could grown their own spaghetti tree by “plac[ing] a sprig of spaghetti in a tin of tomato sauce and hope for the best.” Large numbers of viewers believed this! (insert picture of “spaghetti tree” here)

• It would take 11,624 pecans, stacked end to end, to reach the top of the New York Empire State Building and 144 million pecans to fill an Olympic-sized swimming pool. That’s a lot of pecans!

• Peanut butter is considered a kids’ food, but adults actually eat more peanut butter than kids each year.

• The largest recorded PB&J sandwich in the world was made in Peanut, Pennsylvania in 1993. It was 40 ft long and had 150lbs of peanut butter and 50lbs of jelly.

• There are two versions of how Eggs Benedict came about, both taken place in the 1890’s:

1. Mr. and Mrs. Le Grad Benedict were regular patrons at New York’s famous Delmonico’s Restaurant and wanted something new for lunch and after discussing things over with the maitre d’, they came up with this dish.

2. At the Waldorf-Astoria Hotel in New York, where Samuel Benedict asked for this dish be made for him to help him feel better. The maitre d’ created it for him.

• The smell of garlic can be removed by running your hands under cold water while rubbing a stainless steel object. (insert picture of “rub-away” here)

• Garlic is known as the “Stinking Rose” and is a member of the lily family, which also includes onions and chives.

And remember, April 30th is National Honesty Day. Being honest is a great thing to be. So, even though there is only one day dedicated to honesty, we should learn and encourage others to be honest each and every day! Even if it is April Fool’s Day!

 

<3 Remmi