Summer is about enjoying the warm weather while escaping from the everyday routine. It is about taking time to do absolutely nothing, finishing a great book or catching up with a friend on the beach with your toes in the sand. It can include a stay-vacation in your own backyard or a trek further afield.
Casual food and simple recipes are part of summer. Seek easy to prepare meals that can be made ahead of time.
Are low calorie options the best choice to maintain optimal health? University of Texas Health Centre studies showed that participants who had two or more diet drinks daily saw their waist size get bigger compared to those who did not consume diet drinks. In other studies, mice who were fed artificial sweeteners and aspartame, compared to those consuming regular food, had higher blood sugar levels.
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The conclusion is that artificial sweeteners over time increase appetite. The body is confused when no calories come in with the food consumed and the brain does not signal us to stop eating. Read labels and avoid too much sugar and artificial additives. To satisfy your cravings for fizz, try fruit juice or lemonade mixed with club soda.
Lemonade Fizz
Serve this beverage over ice and garnish with fresh raspberries, blueberries or saskatoons.
- 1 c. lemonade 250 mL
- 4 c. club soda 1 L
- fresh berries to garnish
Raspberry Daiquiri
- 4 tbsp. light rum, vodka or water 60 mL
- 4 tbsp. lemon juice 60 mL
- 2 tbsp. sugar 30 mL
- 2 c. fresh raspberries 500 mL
- ice cubes
In a blender, combine rum or water, lemon juice and sugar. Blend to mix. Add raspberries and ice cubes and blend until well combined, serve immediately. Serves two.
Burger Sauce
- 1 c. ketchup 250 mL
- 1/2 c. barbecue sauce of your choice 125 mL
- 2 tbsp. Worcestershire sauce 30 mL
- 1 c. water 250 mL
- 1/2 c. finely chopped onion 125 mL
- 1/2 c. chopped celery 125 mL
- 2 tbsp. brown sugar 30 mL
- 1 tbsp. mustard 15 mL
- 1/2 tsp. chili powder 2 mL
- salt and pepper to taste
In a saucepan, add the sauce ingredients and combine. Heat to medium, then reduce to a simmer. Add cooked burgers to the sauce or use a slow cooker on low to keep burger hot and ready. Serve with fresh buns.
Cabbage Salad
- 1 pkg. cabbage coleslaw mix or 1/2 a medium head of cabbage, chopped
- 1/2 c. chopped green onion 125 mL
- 4 c. bean sprouts 1 L
- 1 1/2 c. sliced fresh mushrooms 375 mL
- 1/2 c. snow or snap peas, cut 125 mL
- 1/2 c. of each, sesame seeds and sliced almonds, toasted lightly 125 mL
- 1/4 c. sunflower seeds 60 mL
- 1 pkg. chicken flavoured or original instant noodles
Dressing:
- seasoning mix from the instant noodles
- 1/2 c. oil of your choice 125 mL
- 2 tsp. sugar 10 mL
- salt and pepper to taste
- 3 tbsp. vinegar 45 mL
- 3 tbsp. soy sauce 45 mL
- 1 c. cooked chicken, optional 250 mL
Empty seasoning packet from the noodles into a sealable jar. Add the oil, sugar, salt, pepper, vinegar and soy sauce.
Shake together and let rest.
In a large mixing bowl, add the cabbage/coleslaw, onion, sprouts, mushrooms, peas, nuts and seeds together and toss.
Marinated Vegetable Toss
This salad can be made ahead of time.
- 1 head cauliflower
- 1 head broccoli
- 1 1/2 c. cherry tomatoes 375 mL
- 1 1/2 c. fresh sliced carrots 375 mL
- 1 cucumber, peeled and sliced
- 1/2 c. yellow pepper, chopped 125 mL
- 1/2 c. celery 125 mL
- 1/2 c. red onion, sliced thin 125 mL
- 2 c. cooked pasta shells, optional 500 mL
- 1 1/2 c. Italian dressing 375 mL
Cut cauliflower and broccoli into florets in a large sealable bowl. Add cherry tomatoes, carrots, cucumber, peppers, celery and red onion.
Stir to blend well and pour dressing over top.
Cover and refrigerate for several hours or overnight. Stir well before serving. Serves eight. Source: www.cooks.com.
Pineapple on the Grill
- pineapple, cored and sliced into fingers
- cinnamon
Place the pineapple pieces on a baking sheet, then sprinkle with cinnamon.
Heat the grill to medium heat. Place pineapple directly on the grate and sear for two minutes on each side. Cut into pieces and serve with toothpicks or small serving forks.
Potluck Banana Cream Cake
This is a great summer dessert or snack that can be served with fresh fruit.
- 1/2 c. butter, softened 125 mL
- 1 c. sugar 250 mL
- 2 eggs
- 1 tsp. vanilla 5 mL
- 2 c. all purpose flour 500 mL
- 2 tsp. baking soda 10 mL
- 1/2 tsp. salt 2 mL
- 1 c. plain Greek yogurt or sour cream 250 mL
- 1 1/2 c. mashed bananas (4 medium) 375 mL
- 1/2 c. chopped nuts, optional 125 mL
Coffee frosting
- 1/3 c. butter
- 2 c. icing sugar 500 mL
- 2 tsp. instant coffee granules 10 mL
- 2 tbsp. milk 30 mL
Note: use prepared coffee to equal milk measure if you do not have granules.
Preheat the oven to 350 F (180 C).
In a mixing bowl, cream butter and sugar. Beat in eggs one at a time, then add vanilla.
In a separate bowl, mix flour, soda and salt. Fold into the creamed mixture alternately with the yogurt or sour cream and bananas. Stir in nuts if desired.
Spoon into a greased nine X 13 inch (22 X 33 cm) pan. Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool, remove from the pan.
For the frosting, beat butter and icing sugar until smooth. Add coffee granules to the milk until dissolved, then add to the butter mix until smooth.
Gently smooth over the cake. If the mix is too thin, add some more icing sugar to thicken. Serves 12. Source: adapted from www.tasteof home.com.
What are some of your favourite picnic foods and memories? Share them with us at at team@producer.com or Box 2500, Saskatoon, Sask., S7K 2C4. We will add your name to a draw that will be made Aug. 31 for a picnic hamper.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
