Spring is the time when I love to throw open the windows and let in the fresh air.
It is also a time to freshen up our spaces by clearing out the forgotten corners of our homes. That includes the corners of the rooms, the corners of the cupboards and the corners of the fridge and freezer.
Kitchen cleaning can lead to some of the most creative and interesting menus, since many of us have been raised with the saying, “waste not, want not.”
Living through a pandemic has certainly reinforced the idea of having no waste because there were concerns over availability of some food in our stores.
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Sheet pan dinner
My family often knows when I need to clear out the vegetable drawer because a sheet pan meal often saves the day.
The trick to a good sheet pan meal is making sure that the contents are all cut to about the same size for equal roasting. Serve as a one-dish meal or include a fresh green salad as a side.
- 3 tbsp. extra-virgin olive oil 45 mL
- 1 1/4 tsp. salt 6 mL
- 3/4 tsp. black pepper 3 mL
- 3 to 4 boneless, skinless chicken breasts cut into bite-size pieces or cut thin into fillets
- 5 c. vegetables you have on hand such as potatoes, carrots, parsnips, cabbage chunks, broccoli, cauliflower, onion, peppers, squash, all cut into the same size pieces 1.25 L
- zest and juice of 1 medium lemon
- 2 1/2 tsp. Italian seasoning 12 mL
- 1 tsp. garlic powder 5 mL
- drizzle of balsamic glaze (optional)
- 1/4 c. freshly grated parmesan cheese 60 mL
- garnish with fresh parsley, optional
Preheat the oven to 375 F (190 C) degrees and prepare a baking sheet.
Place the chicken and chosen vegetables in a large mixing bowl. Drizzle with olive oil. Add the lemon zest and juice, Italian seasoning, garlic powder, salt and pepper. Toss to coat.
Transfer the chicken and vegetable mixture to the sheet pan, using a spatula to spread everything into an even layer.
Optional, but flavourful, is to drizzle the pan with some balsamic glaze.
Place the sheet pan in the oven and bake for 30 to 40 (check at 30) minutes, stirring once halfway through, until the chicken is cooked through and vegetables are tender. Sprinkle with parmesan and fresh parsley if desired. Serve hot. Adapted from www.wellplated.com
Grape and chicken croissants
A great way to use red grapes, this chicken mixture is a nice change whether in a school lunch or in the field cooler. I am guilty of buying canned chicken breast to have on hand for sandwiches, and often have to remind myself to use them up.
- 2 c. canned chicken, drained 500 mL
- 1 c. red grapes, halved 250 mL
- 3 tbsp. finely chopped onions (fresh green is very good) 45 mL
- 1/4 c. mayonnaise 60 mL
- dash of salt, pepper and seasoning salt to taste
- leaf lettuce
In a mixing bowl combine the chicken, grapes, onion, mayonnaise and spices until well combined.
Cut into the croissants, spread butter if desired and fill with the chicken filling. Top with fresh lettuce.
Use blueberries in place of grapes.
Use leftover roast chicken as long as it is not too dry. You may need more mayonnaise.
Also, you can serve in fresh bread or buns or in a wrap.
Fruit crumble pudding
Create a comforting dessert using frozen or fresh fruit that needs your attention. This is a simple baked fruit with a bit of crumble topping.
- 5 c. frozen or fresh fruit 1.5 L
- 1 tbsp. fresh squeezed lemon juice 15 mL
- 1/4 c. flour 60 mL
- 1/4 c. sugar 60 mL
- 1/4 tsp. salt 1 mL
- 1/2 tsp. cinnamon 2 mL
- 1/2 c. sugar 125 mL
- 1/2 c. flour 125 mL
- 1/4 c. cold butter 60 mL
Preheat the oven to 375 F (190 C).
Layer the fruit of your choice in a prepared casserole dish or a 9 x 13 inch (22 x 33 cm) pan.
Drizzle with lemon juice. Coat with flour, the first amount of sugar and salt, stir gently in the pan. Then sprinkle the cinnamon over top.
In a large bowl, mix the flour and sugar. Cut in the butter with the dry ingredients until crumbly. Sprinkle over the fruit. Bake for 45 to 50 minutes or until golden. Serve warm with vanilla ice cream.
Fruit cocktail
A fast and delicious way to put something sweet and healthy together without turning on the oven.
- juice of two or three fresh squeezed oranges
- 4 c. each sliced fresh blueberries, raspberries and sliced strawberries 1 L
- 2 apples, peeled, cored and sliced
- 1 banana, sliced, optional (add just before serving)
- 2 c. whipped cream, optional 500 mL
In a large serving bowl, combine the oranges with the fresh fruit. Let sit for a minimum of one hour. If adding bananas, mix in just before serving.
Top individual servings with whipped cream if desired. Store leftover whipped cream and salad in airtight containers in the refrigerator.
Note: To whip cream properly, add the cool cream to a mixing bowl. Add about 1/4 cup (60 mL) of sugar to the cream (depending on your taste), as well as a teaspoon of vanilla. Whip on medium speed for one to two minutes or until soft peaks form when the beaters are lifted.
Variation: You can also use up any canned fruit you have in the cupboard. Drain but leave a small amount of juice and add any fresh fruit that you have on hand. Serves four.
Mix up banana muffins
This banana muffin recipe is one of the most beat-up cards in my recipe box. We have used it for years and I have shared it before, but recently started using it as the drawer cleanup muffins because the flavour lends itself to so many things.
Leftover frozen fruit, ending of a package of nuts that are still good and the bag ends of chocolate chips all can be used up in this mixture.
The trick is adding the fruit on top of the batter in the muffin tins; no mixing.
- 2 c. mashed bananas 500 mL
- 3/4 c. sugar 175 mL
- 1 egg
- 1/4 c. oil 60 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. baking powder 5 mL
- 1/2 tsp. salt 2 mL
- 1 1/2 c. flour 375 mL
- 1/4 c. finely chopped nuts or seeds, such as pecans or walnuts (optional but adds substance to the muffin) 60 mL
- toppings for the batter, frozen blueberries or cranberries, chocolate chips
In a large mixing bowl, combine the bananas and sugar, once combined add the egg and oil, stir well.
Add the dry ingredients and mix well (I use a beater on low so the batter is not overbeaten) until the batter is quite smooth.
Stir in nuts, if desired. Pour into muffin tins and place three or four blueberries, cranberries or chocolate chips per muffin (simply push down into the batter and bake at 375 F (190 C) for 20 minutes.
Makes one dozen large muffins.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
