Amazing Kids! Magazine

Cook Time with Remmi – May 2014

By Remmi Smith, Cook Nook Columnist


Hello, Amazing Kids!  On May 20th I will officially graduate from middle school! I am a bit nervous and a little excited, but I’m definitely ready for high school. May I s a great month for food holidays….the most important is May is Strawberry month (my favorite food)! Also this month is full of great food holidays like Salad Month, Salsa Month, and Mediterranean Diet Month. Overall….it looks like a healthy month…Let’s Get Cooking!


Remmi’s May Menu

Corn and Avocado Salsa
Pita Salad
Moroccan Meatball Tangine


Corn Salsa with Avocados


  • 2 ears of fresh corn
  • 1 large or 2 medium avocados, medium dice
  • 1 small onion, small dice
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp fresh cilantro, chopped
  • 2 dash of hot sauce
  • 2 Tbsp lime juice
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • Baked corn chips


Steam corn for 5 minutes and then remove corn from the husks. Mix all of the ingredients in a medium bowl. Serve with baked pita chips. You may use frozen corn instead of fresh for this recipe. Serve with baked corn chips.


Moroccan Meatball Tagine

Meatball Ingredients:

  • 2 LB ground beef
  • ½ C panko*
  • 2 eggs
  • 1/3 C chopped onion
  • 1/3 C chopped cilantro
  • ½ t cumin
  • ½ t ground nutmeg
  • ½ t ground cinnamon
  • Salt and pepper to taste

Meatball Directions:

Mix all of the ingredients together and then form into 2 inch meatballs. Set aside.


Tagine Ingredients:

  • 1 T olive oil
  • 1 large onion (medium dice)
  • 3 garlic cloves (whole)
  • ¾ C celery (large dice)
  • 3 ½ C carrots ( cut in 2 “ lengths)
  • 2 C vegetable broth
  • 1 (28) OZ can diced tomatoes with juice
  • ½ t cinnamon
  • 1 t turmeric
  • 1/2 t saffron
  • 3 T fresh cilantro (1 T reserved for garnish)
  • 2 T fresh parsley
  • Salt and pepper to taste
  • 3 C fresh spinach

Tangine Directions:

In a large pot that can go into the oven sauté the onions, celery and garlic in oil for two minutes. Add all of the remaining ingredients except for the spinach and bring to a boil on top of the stove. Turn the stove off and gently place the meatballs in the stew. The meatballs should be under the liquid. Place a lid on the pot and place in preheated 350 degree oven for 45 minutes. Take tagine out of the oven and gently stir the fresh spinach into the stew. Place lid back on pot and let it sit for 10 minutes. To serve, place lemon couscous in medium bowl. Top with a serving of the tagine and a heaping spoonful of the minted yogurt sauce.  I love Moroccan foods soooo…..much. I love this one the most…….because of the meatballs…I mean what kid doesn’t love meatballs! <3Remmi.


Pita Salad

Salad Ingredients:

  • 3 C Romaine lettuces (sliced)
  • ¼ C tomato (small dice)
  • ½ C cucumber (small dice)
  • 4 pita breads

Dressing Ingredients:

  • 1/C Safflower Oil
  • ¼ C lemon juice
  • 2 garlic cloves (minced)
  • 3 T dried mint
  • Salt and pepper to taste


Prepare all ingredients a s directed. Place salad ingredients in medium bowl. Mix the dressing then toss with the salad. Warm the pitas and then fill them with the salad!


Ok. Now for some fun food facts:

Did You Know?

  • Avocados have more potassium than a banana?
  • The Mediterranean Diet is considered one of the healthiest diets rich in fiber, beans, fresh vegetables and fruit.
  • Cilantro is the most commonly used ingredient in fresh salsas.
  • I love strawberries and it is my all time favorite food??

Ok…May is bike month. I saw a sign the other day that said “Be a bike potato.”  I guess we get the point….let’s not forget to go outside and have some exercise and fun! May 2nd is “Brothers and Sisters’ Day”…………so try to do something together. I have 2 brothers and 4 sisters and I could not imagine life without them!  Have a great May…Hug and Veggies <3Remmi!