I just love this time of year. The jobs that we normally do inside are forgotten as we just need to get outdoors, even if it means yard work. The spring evenings are so refreshing.
Lately, the dishes get piled when we are finished eating our evening meal and we all head outside.
The dishes are still waiting for me when darkness arrives, but the tradeoff is worth it.
The sweet smell of the freshly budded poplar trees is a sure sign that the warmer weather is here. It reminds me of the lake as a child and takes me away without even leaving the yard.
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Our family got a taste of the fresh asparagus crop, a vegetable we have all grown to love. It is fun to snap the juicy green stalks off at the ground. I tell the kids that this is a training camp for picking peas in July. We love it fresh and cooked.
We have also just cleaned up the barbecue for another season. It is always a pleasure to cook outdoors. To sum things up, the house has seen better days, but the yard looks terrific. Enjoy the season.
Grilled Greek kabobs
These kabobs are easy to make and taste great. What more could you ask for? Serve them with a tossed salad.
1 cup Kraft Greek with Feta and Oregano Dressing 250 mL
1 tablespoon Miracle Whip 15 mL
6 boneless skinless chicken breasts, cut into 1-inch pieces
2 lemons, halved
Combine dressing and Miracle Whip, pour into large resealable plastic bag. Add chicken, seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture.
Refrigerate at least 20 minutes or up to two hours to marinate. Preheat the grill to medium-high heat. Remove chicken from bag.
Thread chicken onto 16 soaked wooden skewers. Grill eight to 10 minutes or until chicken is cooked through, turning occasionally.
Place lemon, cut-sides down, on barbecue grate next to kabobs.
Squeeze lemon juice over kabobs just before serving.
Makes approximately eight skewers.
Source: Kraft Kitchen
Grilled spring asparagus
This recipe uses the asparagus that is in season and fresh sprigs of dill and parsley that are also popping through the soil right now.
1 pound fresh asparagus, trimmed (about 16 spears)
1 each sweet red, yellow and green pepper, sliced
1 cup sliced fresh 250 mL
mushrooms
1 medium tomato, chopped
1 medium onion, sliced
2 tablespoons canola oil 25 mL
1/2 teaspoon salt 2 mL
1/2 teaspoon pepper 2 mL
1/2 teaspoon lemon-pepper 2 mL
seasoning
1/2 teaspoon fresh dill weed 2 mL
In a foil pan, combine the vegetables, drizzle with oil and toss to coat. Sprinkle with salt, pepper, lemon-pepper and dill. Toss to coat. Grill, covered, over indirect medium heat for 20 to 25 minutes or until vegetables are crisp-tender, stirring occasionally. Yield: Eight servings.
Source: www.allrecipes.com
Berry giggly dessert
My kids love this dessert and it is an exciting way to get them to eat fruit. Each time I make it, they repeatedly check the refrigerator to see if the jelly is ready. I tell them that opening the fridge and sticking a finger in the bowl will not make the dessert set any faster.
2 packages (85 g) raspberry jelly
powder
11/2 cups sliced strawberries 375 mL
Prepare gelatin according to package directions. Refrigerate until partially set, about two hours. Stir in berries. Refrigerate until set.
Yield: Six servings.
Note: You can use any kind of fruit in this fun treat, but never use pineapple or kiwi because the jelly will not set.
Lemon tea cake
Don’t forget snack time. I love the fresh lemon flavour.
1/2 cup butter, softened 125 mL
1 cup sugar 250 mL
2 eggs
1 teaspoon grated lemon peel 5 mL
11/2 cups all-purpose flour 375 mL
1/4 teaspoon salt 1 mL
1/2 cup milk 125 mL
1 cup fresh or frozen 250 mL
blueberries or saskatoons
1/2 cup icing sugar 125 mL
2 tablespoon lemon juice 25 mL
In a small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine the flour, baking powder and salt, add to creamed mixture alternately with milk. Fold in berries.
Pour into a greased loaf pan. Bake at 350 F(180 C) for 65-70 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine icing sugar and lemon juice until smooth, drizzle over warm bread. Yield: One loaf.
Note: I used frozen saskatoon berries instead of blueberries, and I have also made muffins out of the batter. Bake for 20 to 25 minutes if preparing muffins.
Source: www.tasteofhome.com
Sun safety
Sun on your skin is so comforting. There are positive and negative effects of this experience.
Sunlight enhances people’s moods and kills pathogens while warmth, light and vitamin D3 synthesize in the body.
UV radiation can also have adverse health effects like sunburn, wrinkles, skin cancers, eye damage and immune suppression.
If you are like me, determining what type of sun protection is best for your family is like trying to figure out rocket science. Here are some tips:
- Lotions are a combination of sunblock and sunscreen. If you have sensitive skin, you should buy the block only because it is less irritating to the skin.
- Always buy sunscreen with an SPF of at least 15, higher for the fair-skinned.
- Look for a brand with broad spectrum UVA and UVB protection. The label should contain ingredients like avobenzone, zinc oxide or titanium oxide.
- Products that I have tried and liked are Neutrogena’s Sensitive Skin Physical Block and Burt’s Bees Sun Protection, both available at drugstores.
- Apply sun protection 15 to 20 minutes before going outdoors and reapply after swimming.
- Plan to be outside in the early morning, late afternoon or evening.
- Wear light cotton clothing and a hat with a wide brim and sunglasses that block both UVA and UVB.
- When your shadow is shorter than you, the sun is strong. Look for shade.
- Last but not least, stay hydrated by drinking water and snacking on juicy fruits.
For more information, contact the Consumer and Clinical Radiation Protection Bureau of Health Canada at 613-954-6699 or visit www.healthcanada.gc.ca/ccrpb
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.
