It seems as though we start preparing for autumn as soon as Labour Day is through.
As sad as it is to say farewell to summer, it is good to make a new start and dive back into a routine.
Just as we welcomed the fresh green of spring, it is now time to enjoy the many colours nature offers us at this time of year. It is also time to indulge in what is around us.
Our plates should be filled with nutritious food filled with colour and contrast. This not only appeals to our senses, but the anti-oxidants and fibre will do so much to improve our quality of life.
Read Also
Food can play a flavourful role in fun summer activities
Recipes – popsicles are made with lactose-free milk and yogurt so are perfect for those who can’t tolerate milk, while everyoneelse will also enjoy them
Food selections should include ingredients that are readily available or in season, easy to prepare and delicious to taste.
Fresh cooked corn on the cob, roasted garden vegetables and the many fruits that are in season make meal preparation fun and interesting.
Southwestern chicken salad
This meal salad is colourful and a change from the traditional tossed salad. It can be prepared ahead of time and dressed just before serving.
- 2 to 3 c. diced roasted chicken 500 to 750 mL
- 1 orange pepper, diced
- 3 green onions, chopped fine
- 1 c. canned black beans, rinsed and drained 250 mL
- 1 c. cooked corn (canned or fresh cooked and striped) 250 mL
- 8 cherry tomatoes, halved
- 1 large romaine heart, washed and chopped
Dressing:
- 2 c. plain Greek yogurt 500 mL
- 1 pkg dry ranch seasoning 28 g
- 1 pkg dry taco seasoning 32 g
- salt and pepper to taste
Toss the salad ingredients together in a large mixing bowl. In a small bowl, stir all dressing ingredients together until smooth. Dress the salad just before serving or serve on the side. Top with crushed tortilla chips and shredded cheese if desired. – Adapted from www.laurenslatest.com.
Chicken blueberry croissants
This sandwich alternative is a nice change for a school lunch or in the field.
- 2 c. canned chicken, drained 500 mL
- 1 c. blueberries 250 mL
- 3 tbsp. chopped onions 45 mL
- 1/4 c. mayonnaise 60 mL
- dash of salt, pepper and seasoning salt to taste
- leaf lettuce
In a mixing bowl combine the chicken, blueberries, onion, mayonnaise and spices until well combined.
Cut into the croissants, spread butter if desired and fill with the chicken filling. Top with fresh lettuce.
Variation: Use halved red-purple grapes in place of blueberries.
Spiced apple bundt
This is a great way to use up apples that are falling from the tree.
- 1 1/2 c. oil 375 mL
- 1 1/4 c. sugar 300 mL
- 1/2 c. brown sugar, packed 125 mL
- 3 eggs
- 3 c. flour 750 mL
- 1 tsp. baking soda 5 mL
- 1/4 tsp. salt 1 mL
- 2 tsp. cinnamon 10 mL
- 1/2 tsp. nutmeg 2 mL
- dash of ground cloves
- 3 1/2 c. diced and peeled apples 875 mL
- 2 tsp. vanilla 10 mL
- 1 c. chopped walnuts or pecans 250 mL
Icing:
- 1 c. icing sugar 250 mL
- 1/2 c. brown sugar, packed 125mL
- 1/2 c. whipping cream 125 mL
- 1/4 c. butter 60 mL
- dash of salt
Prepare a 10 inch bundt pan. Preheat oven to 325 F (160 C).
In a large mixing bowl, combine the oil, sugars and eggs. In a separate bowl, combine flour, soda, salt, cinnamon, nutmeg and cloves. Slowly add dry mixture to creamed mixture until well combined.
With a spatula, fold in apples, vanilla and nuts.
Bake for 60 to 70 minutes or until a toothpick comes out clean.
While the cake is cooling, heat the brown sugar, cream and butter over medium heat. Stir until the sugar is dissolved. Cool and then add the icing sugar and beat until smooth. Pour over the cake.
Variation: substitute 1/2 c. (125 mL) of apples for shredded carrots.< – Adapted from www.tasteofhome.com.
Plum Betty
It is a sure sign harvest is here when the purple plums are in season.
- 6 c. halved and pitted purple plums 1.5 L
- 1 / 2 c. sugar 125 mL
- squeeze of a fresh lemon
- sprinkle of cinnamon
Topping:
- 1 1/4 c. flour 300 mL
- 3/4 c. brown sugar 175 mL
- 1/2 c. butter or margarine, softened 125 mL
- 1/4 tsp. salt 1 mL
Preheat the oven to 375 F (190 C).
Add the plums to a large mixing bowl and squeeze some lemon juice over the fruit.
Coat with the first amount of sugar and a sprinkle of cinnamon and place in an eight inch casserole. Set aside.
In a mixing bowl, combine the flour, brown sugar, butter and salt. Mix with a fork or pastry cutter until the dough is crumbly.
Spread over the plums and gently press down with an open hand so the top is flat. Bake for 45 minutes or until the fruit is bubbling and the top is golden brown. Serve warm.
This recipe can be changed up by tossing in some fresh blueberries with the plums or some ground almonds or pecans to the topping.
Note: you can use any type of fruit that you have on hand, such as apples, peaches, blueberries or sour cherries. – Source: www.companyscoming.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
