After a physical game, re-energize with ribs and dessert

Winter seems to be such a busy time at our house with hockey playoffs, team tournaments, school parties and other activities.

It seems as though there are times when we are living out of suitcases, or getting part of a night’s sleep curled up on a team bus. Even my wardrobe revolves around whether the garment is warm enough, looks decent and will stay clean at the rink.

Roads trips require a lot of planning but always prove to be a good time, giving us laughter and good memories.

The kids, parents and coaches that make up the teams become our extended family for the season. We see them more than anybody else. We share the joys of winning and console each other in times of loss. And each year when the sports season ends, there is a real sense of withdrawal.

As a hockey mom, I always wonder what has happened to my social life. And as much as I long to stay home during the busy season, when it is all over, there is something missing. I need my rink family.

Food is always a part of sports, and I always try to have food available that is nutritious but that doesn’t require utensils.

The following recipes are menu choices that you can take along when you travel or are going to a group meal.

Slow cooker ribs

  1. These ribs are tasty and convenient.
  • 4 lb. pork back ribs 1.8 kg
  • seasoning salt and pepper
  • 1 large finely chopped onion
  • 1/4 c. flour 60 mL
  • 1 c. regular barbecue 250 mL
  • sauce
  • 1/4 c. honey 60 mL
  • 2 tsp. yellow mustard 10 mL
  • 1 tbsp. soy sauce 15 mL
  1. Cut the ribs into manageable sections. Sprinkle ribs with seasoning salt and pepper and brown in the oven.
  2. Once browned, place in the slow cooker and place the onions over the meat.
  3. Mix the flour, barbecue sauce, honey, mustard and soy sauce together and spread over the top of the meat and onions.
  4. Cook on low for six to eight hours or on high for three to four hours. Remove ribs from the slow cooker. Skim the fat off the top of the sauce and return the ribs to the sauce.
  5. Serve with hot mashed potatoes and steamed vegetables. Beef ribs can also be used. These ribs are a favourite at our house served cold as leftovers. Cut them up into individual pieces and take them along in the cooler.
  6. You can also cook these ribs on the barbecue or in the oven if desired.
  7. Source: Kraft Canada.

Peach cobbler

  1. Create a comforting dessert even when peaches are out of season.
  • 2 cans sliced peaches infruit juice, drained 796 mL
  • 2 c. flour 500 mL
  • 1 c. sugar 250 mL
  • pinch of salt
  • pinch of nutmeg
  • 1 tsp. cinnamon 5 mL
  • 1 c. butter, chilled 250 mL
  1. Preheat the oven to 350 F (180 C).
  2. Layer the peaches in a nine X 13 inch (22 X 33 cm) pan. Mix the flour, sugar, salt, nutmeg and cinnamon in a large bowl. Cut in the butter with the dry ingredients until crumbly. Sprinkle over the peaches. Bake for 35 minutes or until golden. Serve with a dollop of whipped cream.
  3. Source: www.allrecipes.com.

Spiced banana cream bundt

  1. This is a banana snack with a spicy twist. It is great in lunches or served as a dessert with fresh fruit if desired.
  • 1/3 c. butter, softened 75 mL
  • 1 1/4 c. sugar 300 mL
  • 2 eggs
  • 1 tsp. vanilla 5 mL
  • 1 1/4 c. mashed bananas 300 mL
  • (4 large)
  • 2 c. all purpose flour 500 mL
  • 1 1/4 tsp. baking powder 6 mL
  • 1 tsp. baking soda 5 mL
  • 1/2 tsp. salt 2 mL
  • 1/2 tsp. cinnamon 2 mL
  • 1/2 tsp. nutmeg 2 mL
  • pinch of clove
  • 1 c. plain Greek or 250 mL
  • regular yogurt
  • 1/2 c. dark chocolate 125 mL chips (optional)
  • 1/2 c. chopped nuts 125 mL
  • or hemp seed for protein(optional)
  1. Preheat the oven to 350 F (180 C).
  2. Cream the butter and sugar in a mixing bowl. Beat in the eggs one at a time and then add the vanilla. Add bananas and mix well.
  3. Mix flour, powder, soda, salt, cinnamon, nutmeg and clove in a separate bowl. Fold into the creamed mixture alternately with the yogurt until well combined.
  4. Stir in chocolate chips and/or nuts and hemp seed if desired. Spoon into a greased bundt pan. Bake for 35 to 40 minutes or until a toothpick comes out clean.
  5. Cool, remove from the pan and dust with icing sugar if desired. Serves 12.

Honey fruit dip

  1. Serve this with the above cake and your choice of fresh fruit.
  • 2 c. plain yogurt 500 mL
  • 1/4 c. honey 60 mL
  • 2 tbsp. orange juice 30 mL
  • 1/2 tsp. finely grated 2 mL
  • orange peel
  1. Combine ingredients until smooth.
  2. Source: www.beemaid.com.

Hazelnut roll-ups

  1. This is a fun snack or breakfast that kids can make themselves and that adults love to eat. We take the ingredients for this recipe on the road with us as well.
  • 2- 6-7 inch white or whole grain tortillas
  • 2 bananas
  • 4 tbsp. Nutella hazelnutspread 60 mL
  1. Spread the Nutella over the wraps. Place a peeled banana on the edge of each of the tortilla.
  2. Wrap the tortillas around the bananas and roll. Cut the wrap into one-inch thick sections and enjoy with a glass of milk or juice and some fresh cut strawberries.

Real dill pickle dip

  1. This is great for gatherings or a quiet night in front of the TV.
  • 1 pkg cream cheese,softened (8 oz/ 250 g
  • 4 dill pickles, finely chopped
  • 1/4 c. mayonnaise 60 mL
  • 1/4 c. pickle juice 60 mL
  • dash of salt
  • 1 tsp. fresh/dried 5 mL
  • or frozen dill weed
  1. Mix well and cool for an hour before serving. Enjoy with chips.

About the author

Comments

explore

Stories from our other publications