As I sit out on a warm summer’s evening, the quiet of the night is so peaceful, hearing only a few little birds who are still out carousing.
The sun has gone to bed but has left some colour on the horizon for a natural night light as the stars start to twinkle, and my evening scented stocks are releasing a scent that is divine.
I just have to take the time to notice how beautiful my surroundings are. There’s no cost to see this art.
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I am also feeling great because I have access to so much fresh produce that give nourishment and refreshment during this peak growing season.
The touch, the smell, the visual and of course, the taste sensation, make a garden haul a sensory experience. There is nothing like snapping open a crisp garden pea.
Summer has many food memories for me.
From a young age, I have enjoyed eating outside. On a blanket under a shady tree, on a beach towel near the water or at a picnic table in the backyard or park, the food just seems to taste better, and if you plan it right, all you need is a serviette or a travel bowl with a fork or spoon.
There is just something adventurous about toting your meals around in a picnic basket or cooler.
Along with the healthy food, I always remember that summer eating included those little boxed cereals that were a treat with no food value but so much fun. Somehow the Fruit Loops always went first.
Although I have not bought these for years, the memory makes me smile. I could never cut a straight line like the box had marked because I was often using the end of a spoon, and the milk was optional.
Perhaps you do not have access to a garden. No worries because farmers markets and grocery stores offer the fresh produce at reasonable prices.
I do love a fresh green salad as a side with most of my summer meals. Fresh torn lettuce, chopped green onion and some radish tossed together with a simple dressing and fresh juicy fruit — let’s call this garden gourmet.
However, what also sticks in my memory are the prepared foods that make outdoor eating so fun — some sweet and some savoury.
Enjoy my favourite summer collection.
Devilled eggs
They’re a quick bite — just remember to keep them cool.
- 6 hard boiled eggs 6
- 2 tbsp. mayonnaise 30 mL
- 1 tsp. sugar 5 mL
- 1 tsp. mustard 5 mL
- 1 tsp. vinegar 5 mL
- 1/2 tsp. salt 2 mL
- paprika
Cut the cooked, cooled and peeled eggs in half. Separate the yolks from the whites. In a small mixing bowl mash the yolks with a fork. Add the mayonnaise, sugar, mustard, vinegar, and salt to the eggs and mix well. Spoon the yolk mixture into the split egg whites and sprinkle with paprika.
Makes 12.
Cheeseburger rollups
This is an old favourite from Kraft Kitchens.
- 1 lb. ground beef 450 g
- 4 slices of finely chopped bacon 4
- 1 small onion, finely chopped 1
- 1/2 c. grated cheese of your choice 125 mL
- seasonings to your taste
- 1 (235 g) refrigerated crescent roll packs 1
Preheat the oven to 400 F (200 C).
In a skillet, brown the meat and onion, drain extra liquid and stir in the cheese until thoroughly combined and season. Set aside.
On a baking sheet, roll out the dough into approximately a 14 by seven inch rectangle. Spread the meat mixture onto the dough. Roll up the dough gently with your hands. Hold firmly and seal any perforations. Place seam side down on a baking pan and bake for 20 minutes or until lightly browned. Slice into pieces and enjoy.
Serves six.
Source: kraftcanada.com
Chicken and fruit wraps
These wraps are a picnic staple.
- 2 c. chopped cooked chicken or canned chicken, drained 500 mL
- 1/4 c. finely sliced celery 60 mL
- 1 c. halved red grapes or blueberries 250 mL
- 3 tbsp. chopped green onions 45 mL
- 1/4 c. mayonnaise 60 mL
- dash of salt, pepper and seasoning salt to taste
- 4 large tortillas
- leaf lettuce
In a mixing bowl, combine the chicken, celery, grapes, onions, mayonnaise and spices until well combined. Place a lettuce leaf on the top of each tortilla. Spoon approximately 1 c. (250 mL) of the chicken mixture in each tortilla. Flatten and roll up the tortilla and slice into several pieces to serve.
Note: this chicken mix is also delicious in a fresh croissant or bun.
Rhubarb cake
This is a family favourite. No one can make it better than my mom, even with the same recipe. So many good memories.
- 1/2 c. butter 125 mL
- 1 1/2 c. sugar 375 mL
- 1 tsp. vanilla 5 mL
- 1 egg 1
- 1 c. sour milk 250 mL
- 1 tsp. baking soda 5 mL
- 2 c. flour 500 mL
- 2 c. fresh rhubarb, cut fine 500 mL
Crumb topping
- 3/4 c. brown sugar 175 mL
- 1 tsp. cinnamon 5 mL
Preheat oven to 375 F (190 C).
Mix oil and sugar, add vanilla, egg and sour milk. In a mixing bowl, combine the flour and soda. Add to sugar mixture and stir until combined. Fold in rhubarb and pour into a nine by 13 inch (22 x 33 cm) pan. Mix topping and sprinkle over the top of the batter. Bake in heated oven for 35 to 40 minutes.
Saskatoon berry pie filling
This is such an easy mix. You can also use blueberries as a substitution.
- 4 c. saskatoon berries 1 L
- 3 tbsp. flour 45 mL
- 1 tbsp. lemon juice 15 mL
- 1/2 c. sugar 125 mL
In a mixing bowl, dust the berries with flour and lemon juice. Then add the sugar and stir. Place in a pastry shell. Top with a pastry top and bake at 400 F(200 C) for 10 minutes and then lower the temperature to 350 F(180 C) and bake for an additional 30 minutes. Enjoy with vanilla ice cream.
Saskatoon berry snack cake
- 2 c. flour 500 mL
- 1 1/2 c. sugar 375 mL
- 1/2 c. chilled butter or margarine 125 mL
- 1 tsp. baking powder 5 mL
- 1 c. milk 250 mL
- 2 eggs, separated 2
- 2 c. fresh saskatoon berries 500 mL
- 1 tsp. lemon juice 5 mL
- 1/8 tsp. cinnamon 5 mL
Combine the flour and sugar. Cut in the butter to the flour mixture until crumbly. Set aside 1/2 c. (125 mL) for the topping. Add baking powder, milk and egg yolks to the remaining flour mixture. Stir until well combined. Beat egg whites until soft peaks form and fold them into the batter.
Pour into a greased nine by 13 inch (22 X 33 cm) pan.
Sprinkle the saskatoon berries with the lemon juice and cinnamon. Place berries on top of the batter and top with the remaining crumbs. Bake at 350 F (180 C) for 30 minutes. Cool and cut into pieces. Store in the refrigerator.
Chocolate chip cookies with a pulse
Every beach party, picnic or outdoor coffee gathering requires a treat.
Many of us grow pulse crops, only to ship them to other parts of the world. Why not try incorporating more of them into our meals?
Make the following pulse puree and add to a chocolate chip cookie batter to add a bit of protein and fibre to your guilty pleasure.
Perfection would be a side of creamy Greek yogurt.
Lentil puree
- 1 c. lentils 250 mL
- 2 1/2 c. water 625 mL
Wash dry pulses, then place in a pot and cover with water. Bring to a boil and simmer for 40 to 50 minutes. Drain reserving stock. Blend pulses, adding only enough stock to make a puree similar to canned pumpkin.
Makes 1 1/2 (375 mL) to two cups (500 mL). Freezes well.
Cookies
- 1 c. brown sugar 250 mL
- 3/4 c. butter or margarine 175 mL
- 1 egg 1
- 1 1/2 tsp. vanilla 7 mL
- 3/4 c. lentil puree 175 mL
- 1 1/2 c. flour 375 mL
- 1/2 tsp. salt 2 mL
- 1 tsp. baking soda 5 mL
- 2 c. rolled oats 500 mL
- 1 1/2 c. chocolate chips 375 mL
- 1 c. chopped pecans, or nut of your choice (optional) 250 mL
- Preheat the oven to 375 F (190 C) and grease a cookie sheet.
In a mixing bowl, cream the sugar and butter and then add the egg and mix until blended. Add the vanilla and puree.
In a separate bowl, combine the flour, salt and soda together.
Add the flour mix a third at a time to the creamed mixture and then add the oats, chocolate chips and nuts (if desired).
Drop by the spoonful onto the cookie sheet about an inch apart and flatten slightly with your hand or a fork. Bake for 12 to 15 minutes. Makes 36 cookies.
Source: Discover The Pulse Potential by the Saskatchewan Pulse Crop Development Board.
Monster bars
This recipe provides the taste of monster cookies with less fuss. It is also a non-flour alternative.
- 1/2 c. butter 125 mL
- 1 c. white sugar 250 mL
- 1 c. brown sugar 250 mL
- 3 eggs 3
- 1 1/2 c. peanut butter 375 mL
- 1 tsp. vanilla 5 mL
- 2 tsp. baking soda 10 mL
- 4 1/2 c. oatmeal 1.125 L
- 1 1/2 c. chocolate chips 375 mL
- 1 c. mini M&Ms (or regular size) 250 mL
Preheat the oven to 350 F (180 C). Cream the butter and sugars together. Add eggs and peanut butter and mix. Stir in vanilla, baking soda and oatmeal. Stir in chocolate chips and M&Ms. Spread it in a lightly greased 10 by 15 inch pan and bake for 25 minutes. Do not over bake.
Puffed wheat cake
This treat is sweet and gooey.
- 1 c. brown sugar 250 mL
- 1/2 c. corn syrup 125 mL
- 1/2 c. butter or margarine 125 mL
- 6 tbsp. cocoa 90 mL
- 1 tsp vanilla 5 mL
- 8 c. puffed wheat 2 L
Combine the sugar, syrup, butter and cocoa in a saucepan. Combine well and cook over medium heat until bubbling. Let bubble for approximately two minutes, remove from heat, add vanilla and stir. Pour over puffed wheat and mix. Press into a nine by 13 inch pan (22 X 33 cm). Cool and enjoy.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
