The minute the school doors closed, my children were ready for a summer escape.
Shivers went up my spine when they came running and screaming into the house, knowing that they were all mine for two months. I quickly took a moment to give thanks to the teachers and the bus driver who make my job easier for the other
10 months of the year, and then without hesitation, I dove into
summer with them.
Everyone needs to escape routines, and get away from the ordinary whether it is mentally, physically or both. Life is short and we need to have fun. Summer is also a time to have fun with food. Try these recipes.
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Frozen lemonade squares
1 cup graham wafer 250 mL
crumbs
1/4 cup margarine or 60 mL
butter, melted
4 cups frozen vanilla 1 L
yogurt, softened
3/4 cup frozen 175 mL
lemonade concentrate,
thawed
1 cup whipped topping 250 mL
or cream
Mix crumbs and margarine. Press firmly onto bottom of nine inch
(22 cm) square pan.
Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended; spread over crust.
Freeze for several hours or until firm. Cut into nine squares to serve. Top each square with a spoonful of the whipped topping. Store leftover dessert in freezer. Serves nine.
Chicken with lemon twist
Serve this chicken with rice and a green salad. Throw some fresh strawberries on the side for a treat.
12 wooden or metal skewers
1/4 cup lemon juice 60 mL
1/4 cup olive oil 60 mL
8 cloves garlic, minced
2 teaspoons dried 10 mL
oregano
8 chicken breasts
1 teaspoon salt 5 mL
lemon wedges
If using wooden skewers, soak them in water while preparing the dish. In a non-metallic bowl, whisk together lemon juice, oil, garlic and oregano. Cut chicken into one inch (2.5 cm) chunks and add to the marinade.
Let stand at room temperature, stirring occasionally for 10 minutes, or prepare earlier and refrigerate for eight hours.
Set oven rack to the broiler position and preheat. Thread chicken onto skewers, dividing evenly and discarding the marinade. Arrange chicken on a large foil-lined baking sheet and sprinkle with salt. Broil for five minutes per side, until golden and no longer pink inside.
Garnish with lemon wedges.
Chasing the blues muffins
These treats combine seasonal blueberries and rhubarb.
1/4 cup butter, softened 60 mL
3/4 cup sugar 175 mL
1 egg 1/4 cup sour cream 60 mL
11/2 cups flour 375 mL
2 teaspoons baking 10 mL
powder
1 teaspoon salt 5 mL
1/3 cup milk 75 mL
1 cup fresh 250 mL
blueberries
1 cup chopped 250 mL
rhubarb
In a small mixing bowl, cream butter and sugar. Add the egg and sour cream and mix. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or lined muffin tins and bake at 400 F (200 C) for approximately 20 minutes.
Valuing salt
Dear TEAM: What is the difference between table salt and sea salt? Is one more nutritionally complete than the other? – A.B., internet
Dear A.B.: Thank you for sending in this question. I was anxious to find the answer since I have bought sea salt on and off. Canadian Living magazine’s test kitchen provided me with the answer.
After reviewing nutritional analysis, it was determined that sea salt and table salt have common similarities: both are taken from seawater and have a similar taste, since both are nearly 100 percent sodium
chloride. Nutritionally, the salts are close. The main difference is that all table salt is iodized or fortified with iodine. This mineral is essential in regulating the thyroid gland and preventing goiter. Recently, however, sea salt is being sold fortified. You must check the label.
The other difference is the texture, with sea salt being much coarser, which to some makes it easier to season food. I have used both in my home and prefer the sea salt, mainly for its large crystals.
Whatever salt choice you make, just ensure that it is fortified with
iodine.
Summertime trivia
- Canada has an award winning website. Do you want accurate and reliable information about sexual health? Check out www.sexuality
andu.ca, a website put together by the Society of Obstetricians and Gynecologists of Canada. It was chosen as one of the top five health sites at the World Summit Awards. The information is for teens, parents, teachers and professionals.
- Having trouble waking up on time after staying up and enjoying those beautiful summer evenings? According to sleep specialists, skip the snooze button and open the blinds instead. And remember, it takes only one day of sleeping in to change your body’s schedule.
But a flood of light will tell the suprachiasmatic nucleus (the brain’s clock) that it is time to start bringing the body out of its slumber.
- Did you know that kitchen basics can lead to beautiful skin? When it comes to skin health, milk and honey are a match made in heaven. Milk contains lactic acid, which whisks away dead skin and honey has a moisturizing factor that plumps the skin. Try my new favourite: Burt’s Bee Milk and Honey Body Lotion at drugstores or health food stores. I love the entire Burt’s line, natural beauty without chemicals.
- The University of Texas Health Science Centre has discovered that perhaps diet soda does not help with weight loss as much as first thought. Artificial sweeteners, such as aspartame and sucralose, can in some cases disrupt the body’s natural ability to count calories and trigger fullness.
Try some carbonated water with fruit juice, flavoured waters or seltzers if you think the artificial sweeteners may be bothering your system.
- Grab some new reading for the patio, especially if you want some food guides: Canadian Living
magazine recommends The Food Lover’s Trail Guide to Alberta, by Mary Bailey and Judy Schultz. Check out cool cuisine and great markets, U-picks, watering holes, butcher shops and cafes.
Also, pick up Grazing by Julie Van Rosendaal, which offers snack recipes and finger foods. Finally, scan The Curious Cook at Home by Dee Hobsbawn-Smith which highlights home cooking at its finest.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
