Amazing Kids! Magazine

Cook Time with Remmi – April 2014

By Remmi Smith, Cook Nook Columnist


HI AMAZING KIDS! I’m in 8th grade so I’ll be graduating this year. It’s April and I can’t believe I’m only one month away from leaving grade school and moving onto high school.  While I am really looking forward to it….I do think life is going to get a bit more complicated. But, I know I will save time to do what I love to do………..and that is cooking, discovering new foods, and eating up food history (yes that’s a pun!) April is National Tomato Month, April 16th is Eggs Benedict Day…YUM! April 23rd in National Picnic Day and April 26th is  Pretzel Day!……….so let’s get cooking………………..


Remmi’s April Feast

Pretzel Trail Mix
Stuffed Avocados
Eggs Benedict

Pretzel Trail Mix


  • 3 C Pretzel sticks
  • 1 C Almonds
  • Olive Oil Spray
  • 2 C Popcorn
  • ½ C Dried Cherries


Preheat oven to 350 degrees. Place pretzels and almonds on a baking tray and lightly spray with the olive oil. Place in oven for 10 to 15 minutes until lightly toasted. In medium size bowl mix all of the ingredients and enjoy!


Stuffed Avocados


  • 2 Avocados (large/sliced in half)
  • 1 C Tomato (medium dice)
  • 1 C Cucumber (medium dice)
  • 1 ½ C Sweet onion (sliced thin)
  • ¼ C Extra virgin olive oil
  • 2 T Fresh cilantro leaves
  • 1 t Honey
  • Salt and Pepper to taste
  • 2 T Fresh parsley (sliced)


Prepare ingredients as directed. In medium bowl, mix all of the ingredients together except for the avocados and parsley. Place the avocados on a platter. Fill the avocados with the salad and garnish with fresh parsley.


While I have made this dish forever, many times when researching for my cookbook , GLOBAL COOKING FOR KIDS I discovered Peruvians make many dishes like this using different mixtures of stuffing.  I have since developed many different combinations using different fruits and vegetables. You should experiment…..because it’s fun!


Eggs Benedict


  • 4 English muffins (toasted)
  • ·8 eggs
  • 1 Lb. asparagus (trimmed/with a peeler, remove outer layer on 2 inches of bottom of stalk)
  • Water
  • 1 T lemon juice
  • 1 ½ C baby spinach
  • Hollandaise sauce (recipe below)
  • 2 T Fresh parsley (chopped)


Prepare ingredients as directed. Boil water and place asparagus spears in the water for 5 to 7 minutes until crisp tender. Drain on paper towels. Toast English muffins. Prepare Hollandaise sauce. Reheat water used with the asparagus.

Add lemon juice and bring to boil. Break each egg into small bowl and slide into the boiling water. Cook only 3 eggs at a time. Boil just until the whites are cooked.

Remove from pan with a slotted spoon and drain on paper towels. Repeat with remaining eggs.

Place 2 muffin halves on each plate. Place a serving of fresh spinach on each muffin half. Split the asparagus among the 4 plates and on top of the spinach. Place an egg on each muffin and spoon 2 T Hollandaise sauce on each egg. Sprinkle with fresh parsley and serve immediately.

Remmi’s Notes:

Alton Brown of the Food Network has a great video on how to poach eggs, just take a look on his website (


Easy Hollandaise Sauce


  • 1 ½ T cornstarch (mixed with 1 T water)
  • 2/3 C milk (2%)
  • 1 t unsalted butter
  • 2 ½ T lemon juice
  • 1 egg yolk
  • 1/8 t Turmeric (optional but will give sauce color)


In a small pan on low medium heat, place the cornstarch mixture and milk, and heat until thickened stirring constantly. Add butter and blend. Add lemon juice  and blend. Stir in egg yolk and turmeric

Remmi’s Notes:

This is really a low calorie sauce. Most Hollandaise sauces start out with a whole stick of butter! This one is really delicious. I promise! What I love about Hollandaise sauce is you can make ahead of the eggs and reheat at the last minute.


Did You Know?

  • Today’s recipes have 3 Super Foods……..these are foods you should eat everyday! (Can you name them?)
  • Trail mix is known as “Pink Buggie” in Canada…..Fun!
  • China is the largest producer of tomatoes with US in second and India in third.
  • The largest tomato was grown in 1986 weighing 7 LBS and 12 OZ………in Oklahoma(my state)!
  • Pretzels without salt are called…baldies…Makes Sense!
  • Pennsylvania produces 80% of the US pretzels.
  • The origin of the traditional dish “Eggs Benedict” is not exactly clear as there are 3 stories of the origin.  The one I like best is it was created by Chef Charles Ranhofer at the famous New York Delmonico Restaurant that was first opened in 1827. He was also the inventor of famous dishes of Lobster Newburg, Chicken A la Keene, and that great dish called “Baked Alaska.”  All of these dishes are still served in the restaurant today…..that’s where I am going when I get the chance to go to the Big Apple!

Well…..I hope you have some fun with this menu. As always…..change up the recipes and make it your own. April 13th is National Scrabble Day and April 20th is National Look Alike Day. More importantly April 23rd is National Picnic Day……Dress up like your friends, grab the scrabble game and have a fun picnic! Don’t forget the trail mix!

Have a great April Amazing Kids!

Hugs and Veggies…..<3Remmi