After Labour Day, there seems to be a shift in the season even though it is not officially over. The colours of nature start changing, as does the weather.
The days are growing shorter and we now can experience bright skies at night and cool evening air. It is also a time to experience the flavours of the garden harvest.
I have dealt with irritable toddlers and now teens who can be transformed into happy campers after consuming nutritious food.
Suitable menus for this time of year include warm comforting casseroles and finger food. With fresh vegetables from gardens, we do not want to miss our chance at the tantalizing tastes of garden produce.
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BAKED SPICY CHICKEN WRAPS
These wraps are delicious served warm in the field or in a school lunch.
4 to 5 chicken breasts, cut into strips
1 1/2 c. crushed tomatoes (some juice included) 375 mL
1 medium onion cut into strips
1 red pepper cut into strips
2 tbsp. oil 30 mL
2 tsp. chili powder 10 mL
2 tsp. cumin 10 mL
1/4 tsp. salt 1 mL
12 6-inch tortillas
1/2 c. shredded marble cheese 125 mL
In a 9 x 13 inch (22 X 33 cm) baking pan, combine the chicken, tomatoes, onion and peppers. In a small bowl, combine oil, chili powder, cumin and salt and pour over the chicken mixture.
Bake uncovered at 350 F (180 C) for 20 minutes or until chicken is cooked through, spoon onto tortillas, sprinkle with cheese and fold. Serve with salsa if desired. Serves six.
Source: Light and Tasty magazine.
CREAMY CHICKEN AND RICE BAKE
This casserole uses mainly the same ingredients as above.
1 can cream of mushroom soup 284 mL
1 soup can milk
1 c. uncooked long-grain converted white rice 250 mL
1 1/2 tsp. chili powder 7 mL
1 1/2 c. red and yellow pepper strips 375 mL
1/4 c. diced onion 60 mL
4 to 5 boneless chicken breasts
1/2 c. shredded marble 125 mL cheese
Mix soup, milk, rice and chili powder in a two quart baking dish. Spread the prepared vegetables over top. Layer with the chicken breasts and sprinkle with cheese and an additional dash of chili powder. Cover and bake for approximately one hour at 350 F (180 C) until rice and vegetables are tender and chicken is cooked through.
Remove the cover for a few minutes when cooking is complete to slightly brown the chicken and cheese. Enjoy with fresh cut veggies, corn on the cob or a salad and fresh bread if desired.
This dish can also be made in the slow cooker. Arrange in the crock the same as the oven method, but brown the meat in a skillet for about two minutes and layer on top of the rice and vegetable mix. Cook on low for about seven hours or high for four.
Source: www.cookwithcampbells.ca.
FRESH FRUIT
The sweetest part of summer is the seasonal fruit such as red juicy cherries, tart concord grades, apples and purple plums.
Plums are definitely a favourite at our house. Great in a packed lunch or at a picnic, they contain vitamins A, B, C and fibre.
Baked plums offer an unforgettable taste in comfort foods like pies, muffins or crisps. Try the following purple plum recipes.
PLUM MUFFINS
1/2 c. softened butter 125 mL
1 c. sugar 250 mL
2 eggs
1 tsp. vanilla 5 mL
2 c. flour 500 mL
2 tsp. baking powder 10 mL
1/2 tsp. salt 2 mL
1/2 c. whipping cream 125 mL
1 1/2 c. chopped fresh prune plums 375 mL
Topping:
3 tbsp. brown sugar 45 mL
2 tbsp. flour 30 mL
1 tsp. cinnamon 5 mL
1/4 tsp. nutmeg 1 mL
1 tbsp. cold butter 15 mL
1/3 c. chopped pecans 75 mL
In a mixing bowl, cream butter and sugar.
Add the eggs one at a time, beating after each addition. Add vanilla.
Combine the flour, baking powder and salt, then add to the creamed mixture alternately with the cream. Gently fold in the plums. Place the batter in muffin tins to about three-quarters full.
For the topping, combine the brown sugar, flour, cinnamon and nutmeg and cut in the butter until crumbly.
Stir in the pecans and sprinkle over the batter.
Bake at 350 F (180 C) for 20 to 25 minutes. Makes approx. 18 muffins.
Adapted from www.tasteofhome.com.
Plum pudding without plums?
•Plum pudding is a steamed or boiled pudding frequently served at holiday times. Plum pudding has never contained plums.
•The name Christmas pudding is first recorded in 1858 in a novel by Anthony Trollope.
•Dried plums, or prunes, were popular in pies in medieval times, but by the 17th century, they began to be replaced by raisins. The dishes made with them, however, retained the term plum.
•During the Puritan reign in England, plum pudding was outlawed as “sinfully rich.” Traditionally, small silver charms were baked into the pudding. A silver coin would bring wealth in the coming year; a tiny wishbone, good luck; a silver thimble, thrift; an anchor, safe harbor.
•In England, when making plum pudding, it is traditional for every one who lives in the household to simultaneously hold the wooden spoon and help stir the batter and make a wish.
Source: whatscookingamerica.net/ .
PLUM PUDDING DESSERT
1 egg
1/3 c. buttermilk (or milk) 75 mL
1/3 c. melted butter 75 mL
1 tsp. vanilla extract 5 mL
1 c. flour 250 mL
3/4 c. sugar 175 mL
1/2 tsp. baking powder 2 mL
1/4 tsp. baking soda 1 mL
1/4 tsp. salt 1 mL
Mix the above ingredients together. Pour into a 9 x 9 inch (22 x 22 inch) baking pan. Cut 20 prune plums in half and sprinkle with lemon juice. Place plums skin side up over the batter.
Top the plums with a mixture of one-half cup (125 mL) brown sugar, one-quarter teaspoon (1 mL) nutmeg, one-half teaspoon (2 mL) cinnamon, one tablespoon (15 mL) softened butter and two tablespoons (30 mL) of flour.
Bake at 350 F (180 C) for 35 to 40 minutes. Serve with whipped or ice cream if desired.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact:
