Amazing Kids! Magazine

Cook Time with Remmi

Hi Amazing Kids! May is “National Egg Month.” It’s also “National Salad Month”, and you know how much I LOVE my salads!

May 5 is “Cinco De Mayo”, so be sure to eat some Mexican food that day! Of course, don’t forget it’s “Mother’s Day” May 8! Do something special for your mom, or your mother figure, because they deserve it. I know my mom works really hard every day of the year to be the best mom out there, so on this day, it is ALL about my mom!

On May 14, it’s “National Dance Like a Chicken Day” and I can’t wait to dance like a chicken! And, on May 30, it’s “Memorial Day”. What a great way to end the month by celebrating our veterans and troops! Anyway…. let’s get cooking!

Remmi’s May Menu

Grilled Chicken Salad with Fresh Strawberry Dressing and Candied Almonds

Green Ham and Cheese Frittata

Papaya-Lime Sorbet

 

 

Grilled Chicken Salad with Fresh Strawberry Dressing and Candied Almonds

 

Salad Ingredients:

  • 8 oz thin asparagus, stem ends snapped off, cut into 2-inch pieces (~ 2 cups)
  • 2 C sugar snap peas, stemmed
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Canola oil, plus 2 tsp Canola oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 C chopped scallions
  • 12 oz boneless, skinless chicken breasts, trimmed
  • 1 tsp salt-free lemon-pepper seasoning
  • Fresh Strawberry Dressing, (see recipe below)
  • 1/4 C candied almonds (see recipe below)
  • 4 whole strawberries, for garnish

 

Fresh Strawberry Dressing Ingredients:

  • 1 C strawberries, (~6 large berries), rinsed, hulled and sliced
  • 1 Tbsp balsamic vinegar
  • 3/4 tsp freshly ground pepper
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 2 Tbsp Canola oil

 

Candied Almonds Ingredients:

  • 1/2 C sugar
  • 1 1/2 C sliced almonds
  • 1/8 tsp coarse salt

 

Salad Directions:

Put a large pot of water on to boil for cooking vegetables. Prepare a grill or preheat broiler.

 

Blanch asparagus and sugar snaps in boiling water for 2 minutes. Drain, rinse with cold water to refresh, then blot dry with paper towels. Whisk lemon juice, canola oil, salt and pepper in a medium bowl. Add the vegetables and scallions; toss to coat.

 

Rub chicken with canola oil and sprinkle with lemon-pepper seasoning. Oil the grill rack. Grill the chicken and cook until lightly browned and no longer pink in the center, about 6 minutes per side. (Or broil the chicken on an oiled broiler pan 4 to 6 inches from the heat source until cooked through, about 6 minutes per side.) Let rest for 5 minutes.

 

Cut the chicken crosswise into 1/4-inch-thick slices. Divide the vegetable mixture among 4 plates. Arrange the chicken over the vegetables. Spoon about 3 Tbsp Fresh Strawberry Dressing over each salad. Sprinkle with candied almonds and garnish each serving with a strawberry. Serve immediately.

 

Fresh Strawberry Dressing Directions:

Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth.

 

Candied Almonds Directions:

Preheat oven to 350°F. Use middle rack in oven. Lay almonds out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack. Pour sugar into a medium saucepan with a thick bottom. Have almonds nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the almonds to the pan, quickly stirring and coating each piece with the sugar mixture. As soon as the almonds are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined with parchment paper. Use two forks to separate the almonds from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.

 

Green Ham and Cheese Frittata

Ingredients:

  • 6 large eggs
  • 2 tsp dried dill
  • 1/4 tsp freshly ground pepper
  • 2 Tbsp extra-virgin olive oil
  • 2 leeks, white and light green parts only, diced
  • 1 5oz bag baby spinach, chopped
  • 1/2 C diced ham, low sodium
  • 1/2 C shredded Swiss cheese, low-fat
  • salt and pepper, to taste

 

Directions:

Position rack in upper third of oven; preheat to 450°F. Whisk eggs, dill, salt and pepper

in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

 

 

Papaya-Lime Sorbet


Ingredients:

  • 8 C ripe papaya, peeled, seeded and diced
  • 1/2 C water
  • 1/2 C sugar
  • 1/4 C “lite” coconut milk, divided
  • 3 Tbsp lime juice, divided
  • 1 tsp lime zest, divided
  • 2 pinches of salt

 

Line a large baking sheet with parchment. Arrange diced papaya in a single layer and freeze overnight. Combine water and sugar in a small saucepan. Bring to a boil over high heat, stirring constantly, until the sugar is completely dissolved and thick (~3 to 5 minutes). Pour the syrup into a glass measuring cup and let cool for 15 minutes. Remove the papaya from the freezer to defrost while the syrup is cooling. Transfer half the frozen papaya to a food processor. Add half the syrup, 2 Tbsp coconut milk, 1-1/2 Tbsp lime juice, 1/2 tsp lime zest and a pinch of salt. Pulse two or three times then process until smooth, stopping to scrape down the sides and stir as necessary. Transfer the sorbet to a large serving bowl. Repeat with the remaining ingredients; add to the serving bowl.

Serve immediately or freeze until ready to use.

 

Ok…now for some fun food facts and food history!

 

Did you know?

  • The average hen lays 250– 270 eggs a year.
  • A hen’s color indicates the color of the eggs it will lay. White eggs are the color preferred in most of the United States, but brown eggs are preferred in New England.

  • Fruit juices such as pineapple, orange or mango can be used as salad dressing by adding a little vegetable oil, a dash of nutmeg and honey if desired.
  • To mix greens with less mess, refrigerate in a plastic bag. When ready to serve, toss with the dressing in the bag, then transfer to individual serving plates.
  • Cinco de Mayo is often confused with the Mexican Independence Day, which occurred on September 16, 1810, about 50 years earlier.

  • Cinco de Mayo was popularized in the U.S. in part by Chicano activists in the 1960s and 1970s, who identified with the Mexican Indian and mestizo (people of Mexican Indian and European descent) soldiers’ win over the European attempts to conquer them.
  • Anna Jarvis of Philadelphia decided that she needed a wonderful way to honor her deceased mother. Two years later, Jarvis and friends began a letter-writing campaign to create a Mother’s Day observance. Soon after, in 1914, the US Congress passed legislation designating the second Sunday in May as Mother’s Day.
  • It is estimated that there are 2.8 million mothers in the United States.

  • Perfume is one of the most popular gifts given on Mother’s Day.
  • Memorial Day was not recognized as an official federal holiday until 1971.
  • Memorial Day was chosen to be observed on the last Monday in May, because flowers would be in bloom all over the country, no matter in which state you lived (except for Alaska, which wasn’t a state at the time).

  • In 2000, Congress established a National Moment of Remembrance, which asks Americans to pause for one minute at 3 p.m. (according to your own time zone) in an act of national unity. The time was chosen because 3 p.m. “is the time when most Americans are enjoying their freedoms on the national holiday.”

And remember, May 14 is “Dance Like a Chicken Day”, so dance and cluck like a chicken with me on that day. Also, don’t forget to set your alarm for 3pm on May 30, so you’ll remember to pause for one minute of silence. Happy May, Amazing Kids! <3 Remmi

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