Amazing Kids! Magazine

Cook Time with Remmi

By Remmi Smith, Cook Nook Columnist

 

Hi Amazing Kids! October is such a fun month! First of all, it’s the month of Halloween, which I LOVE! My mom goes all out and we all dress up. We usually attend the Tulsa’s Boo-Ha-Ha costume contest, and we’ve won in our family every year! Anyway… let’s get cooking! October is also “Eat Better, Eat Healthier” month, so… this is MY month for sure! It’s also “Vegetarian Awareness Month”. October 1st is “World Vegetarian Day” The second week of October is “National Pasta Week” and the second Thursday is “National Desert Day”. I know that I’m not a huge dessert fan, but it is Halloween month!

 

Remmi’s October Menu

Eyes of Newt

Coagulated Blood Dip

Squiggly Worms

Cute Little Ghosts

 

Eyes of Newt

 

Ingredients:

  • 1 container (~1 cup) of cherry-sized mozzarella cheese
  • 1/4 package cherry tomatoes, almost minced
  • 1/4 can black olives, minced
  • ¼ C light olive oil
  • 1 Tbsp balsamic vinegar reduction
  • Toothpicks

Directions:

Using the toothpick, skewer a mozzarella ball, followed by a small piece of cherry tomato, then a small piece of black olive on top, so the mozzarella looks like the eye ball, the cherry tomato looks like a bloody iris, and the olive looks like the pupil. Repeat assembly until done. Cut off extra ends of toothpicks, but warn everyone that there is a toothpick in each eye. Cover and refrigerate for 1-2 hours. Just before serving, drizzle the olive oil and balsamic vinegar reduction over your “eyes”.

 

Coagulated Blood Dip


Ingredients:

  • 8 medium, fresh beets, roasted, coarsely chopped
  • 2 cloves of garlic, chopped
  • 1/3 C of extra virgin olive oil
  • 4 Tbsp tahini
  • 3 Tbsp fresh mint leaves, minced
  • 2 tsp red wine vinegar
  • ½ juice of a medium lemon
  • Salt and pepper to taste

Directions:

Place beets, garlic, olive oil and tahini into a food processor. Mix until almost smooth. Place into a serving dish and add mint, vinegar, lemon juice and salt and pepper, to taste. Cover and refrigerate for at least an hour.

Serve with warm pita bread

* Warning: this looks really disgusting, but is REALLY good!

 

Squiggly Worms

 

Ingredients:

  • 2 lb butternut squash, peeled, seeded and cut into ¾” chunks
  • 2 orange bell peppers, chopped into 1” pieces
  • 8 garlic cloves, thinly sliced
  • 1 Tbsp thyme leaves
  • ½ tsp hot red pepper flakes
  • ¼ C extra virgin olive oil
  • 1 lb black linguine (squid or cuttlefish ink pasta)
  • 1 C pitted Kalamata olives, chopped
  • Grated Parmesan cheese
  • Salt and pepper to taste

Directions:

Preheat oven to 425 degrees, rack in the middle. Toss squash and bell peppers with garlic thyme, red pepper flakes, oil, and 2 tsp each of salt and pepper  (or to taste), in a 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots (~30 minutes). While vegetables are roasting, cook linguine in a heavily salted boiling water, until al dente. Place aside ½ C of pasta cooking water for later, and drain the pasta. Return to pot. Remove roasted vegetables from the oven and pour the ½ C of pasta water onto the vegetable, loosening them from the pan by stirring. Add olives and roasted vegetables into pasta. Toss and combine.

 

Cute Little Ghosts


Ingredients:

  • 4 large egg whites
  • ¼ tsp cream of tartar
  • 1 C superfine Splenda (place Splenda into a food processor and process it for about 30 seconds)
  • ¼ tsp pure vanilla extract
  • Mini chocolate chips

Directions:

Preheat oven to 200 degrees and place rack in the middle of oven. Line a baking sheet with parchment paper. Use a pastry bag (or a corner cut Ziploc baggie) ~ ½ inch tip. Use an electric mixer, whisk the eggs whites on low-medium, until foamy. Add cream of tartar and keep whisking until very stiff peaks (i.e. when you lift your whisk attachment, the “foam mixture” should peak straight up and not curl). Beat in vanilla extract. NOTE: Make sure your mixture is not gritty, by rubbing some between your fingers. If the sugar has not dissolved, mix longer, until it is smooth between your fingers. Make sure the parchment paper on the baking sheet is securely in place by dipping a little of the meringue mixture at the bottom of each corner of the parchment paper- this will help the paper stick to the baking sheet. Place meringue mixture into your pastry bag (or Ziploc). Holding the bag straight above the baking sheet, pipe, with even pressure, 2 inch- high mounds of meringue. Carefully push in 2 mini chocolate chips on each meringue for eyes. Bake meringue for about 1 ¼- 1 ½ hours, or until dry and stiff to the touch, and can easily be lifted from the parchment paper. Open the oven door and leave the meringues to continue drying for a few hours (~3hrs- overnight. )

 

Ok…for some fun food facts and food history!

Did you know?

  • The colors orange and black represent Halloween because orange is the color of pumpkins (and autumn) and black is associated with death.
  • The word itself, “Halloween,” actually has its origins in the Catholic Church. It comes from a contracted corruption of All Hallows Eve. November 1, “All Hollows Day” (or “All Saints Day”), is a Catholic day of observance in honor of saints. But, in the 5th century BC, in Celtic Ireland, summer officially ended on October 31. The holiday was called Samhain (pronounced sow-in), which means “end of summer”, the Celtic New year.
  • A traditional food eaten on Halloween is barnbrack, a kind of fruitcake that can be bought in stores or baked at home. A muslin-wrapped treat is baked inside the cake that it is said can foretell the eater’s future. If a ring is found, it means that the person will soon be wed; a piece of straw means that a prosperous year is on its way.
  • The custom of trick or treating probably has several origins. During Samhain, the Druids believed that the dead would play tricks on mankind and cause panic and destruction. They had to be appeased, so country folk would give the Druids food as they visited their homes.
  • Beets can regulate your bowel’s health, detoxify your body, cleanse and improve your blood. Drink 2-5 glasses of fresh beet juice every day for 3-4 weeks to achieve maximum effect.
  • Beets can detoxify you not only from inside, but from the outside too.
  • Black linguine is made with pasta containing the ink squid or cuttlefish produce. That’s why it’s black.

Everyone, I hope you have all your costumes picked out- that’s my favorite part- dressing up with my sisters! I love to go Trick-or-Treating and come home and lay out all our candy and do some candy switching—it’s a tradition in our house. Then we hide it, so our older siblings can’t get to them! 😉 Have a Happy Halloween, and a very Happy October, Amazing Kids!

<3 Remmi (: