Amazing Kids! Magazine

Cook Time with Remmi

By Remmi Smith, Cook Nook Columnist

 

Hi Amazing Kids! November is all about keeping warm! This month it is the “Good Nutrition Month” as well as “National Pepper Month.” November 1 is “National Vinegar Day” and November 3 is “National Sandwich Day.” And, of course, it is the month of Thanksgiving! Hope you guys like my menu this month. Put it all together for a great, hearty and warm meal!

 

Remmi’s November Menu

French Onion Soup

French Dip with Au Jus

Kale Chips

 

French Onion Soup

Ingredients: 

  • 1 Tbsp unsalted butter
  • 1 tsp extra virgin olive oil
  • 1 1/2 lbs yellow onions, peeled, halved, and thinly sliced, (~6 cups sliced)
  • 6 shallots, thinly sliced, (~1 3/4 cups)
  • 1 leek, white and light green part thinly sliced, washed well. Reserve dark green top
  • salt and pepper, to taste
  • 4 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1 Tbsp all purpose flour
  • 4 Cups low-sodium beef broth
  • 2 Cups water
  • 2 tsp Worcestershire sauce
  • 1/4 Cup apple cider
  • 8 (~1/4” thick) slices whole-wheat baguette (2 ounces), toasted
  • 1/2 Cup finely grated Gruyere (~1 3/4 ounces)
  • 1 Tbsp chopped fresh chives
  • 8 Baguette slices

Directions:

Heat the butter and oil together in pot over medium heat. Add the onions, shallots and leeks. Season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown (10 to 15 minutes). Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized (25 to 30 minutes). *If the onions begin to stick to the bottom of the pan or burn, add 1tbsp of water at a time.

Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine. Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste (2 to 3 minutes). Stir in the broth and add 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened (20 to 25 minutes). Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the apple cider and season, to taste, with salt and pepper. Preheat the broiler. Divide the soup between 4 (16-ounce) oven-proof bowls or ramekins and arrange them on a baking sheet. Top each bowl evenly with 2 baguette slices and  the cheese. Put under the broiler until the cheese is melted and lightly browned (1 minute). Sprinkle with chives and serve.

 

French Dip with Au Jus

Ingredients:

  • 3-4 lb chuck roast
  • 8oz mushrooms
  • 1 Cups beef broth
  • 3 Tbsp Soy sauce
  • salt and pepper, to taste
  • rolls or bread of choice, preferably, lightly toasted, cut in half (horizontally)
  • Cheese (provolone, Swiss, etc.) of your choice (optional)

Directions:

Put all the ingredients in a crock-pot and place on high for about 6 hours. When done, shred beef into pieces. Strain liquids through sieve from the cock pot. Reserve liquids on the side for Au Jus. Place shredded beef on rolls, or bread of choice, like a sandwich. Place cheese (optional) on top of beef. Serve with Au Jus.

 

Kale Chips

Ingredients:

  • 1 bunch kale
  • 1 Tbsp olive oil
  • ½ Tbsp apple cider vinegar
  • 1 tsp seasoned salt

Directions:

Preheat an oven to 350 degrees F. Line a cookie sheet with parchment paper. Wash and thoroughly dry kale. With a knife or kitchen shears remove the leaves from the thick stems and then tear into bite size pieces. Place bite size pieces of kale on cookie sheet, drizzle kale with olive oil, apple cider vinegar, and sprinkle with seasoning salt. Bake until the edges are browned but are not burnt (10 to 15 minutes).

 

Ok…for some fun food facts and food history!

Did you know?

  • The onion is believed to have originated in Asia, though it is likely that onions may have been growing wild on every continent. Dating back to 3500 BC, onions were one of the few foods that did not spoil during the winter months. Our ancestors must have recognized the vegetable’s durability and began growing onions for food.
  • If you eat onions, you can get rid of onion breath by eating parsley.
  • Americans eat 18.8 pounds of fresh and storage type onions on average each year.
  • Au Jus means with (its own) juice, in French. It is a natural way to enhance the flavor of dishes.
  • You can substitute using sherry for apple cider, non-alcoholic vanilla extract, coffee or coffee syrup.
  • Kale chips are a fun and healthier way of having chips on the side.
  • One cup of kale provides more than the daily requirement of vitamins A and C. It is also a good source of calcium and fiber.
  • Kale/ kale chips are gluten-free.
  • Kale has more nutritional value and fewer calories than any other food.
  • Kale is a super food, so try eating it as much as possible!

Everyone, I hope my menu will keep you full, warm and healthy! I love the fall season, because of all the leaves changing and it is one month closer to Christmas! I hope you all have a very Happy Thanksgiving and stay warm! Happy November, Amazing Kids! <3 Remmi (:

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