An apology
We have just realized that our e-mail, team@producer.com, was not working properly. If you had sent us an e-mail during the last few months we did not receive any until now. We will be working to answer your questions over the next few weeks.
Folklore contest
Dear Team: My grandpa always kept an eye on the sky. He would tell us when we’d see a ring around the sun that there was going to be a change in the weather usually within 48 hours. And sundogs in winter always meant colder weather. – L. B., Swift Current, Sask.
Read Also
Food can play a flavourful role in fun summer activities
Recipes – popsicles are made with lactose-free milk and yogurt so are perfect for those who can’t tolerate milk, while everyoneelse will also enjoy them
This is the last week to enter the contest to win a copy of Company’s Coming new Most Loved Main Courses or Atco Gas Blue Flame Kitchen’s Romancing the Flames cookbook. E-mail your folklore to team@producer.com.
A folklore question?
A reader has asked why sunflowers always turn to face the sun. If readers have an answer, we would be pleased to hear from you.
Summer and salads
Salads and summer go together. There is so much fresh produce and on hot days we feel like eating something cool and light. Recently I have been on the hunt for new salads. These recipes caught my attention because the ingredients are simple, fresh and generally available from a garden or local market. The ingredients are combined in ways I have not normally used. Upon trying them, they have become new favourites.
Lebanese fattoush salad
Dressing
1/4 cup chicken stock 60 mL
or canned chicken broth, chilled
1/4 cup white wine 60 mL
or balsamic vinegar
1/4 cup lemon juice 60 mL
2 tablespoons olive 30 mL
or canola oil
1/2 teaspoon granulated sugar 2 mL
1/8 teaspoon cayenne pepper 0.5 mL
Salad:
11/2 cups diced ripe tomatoes 375 mL
11/2 cups English cucumber, 375 mL
diced with peel
1/4 cup canned sliced ripe 60 mL
olives,drained, optional
1/2 cup fresh parsley, finely 125 mL
chopped (or 2 tablespoons /30 mL parsley flakes) 1/3-1/2 cup fresh mint leaves 75-125 mL
finely chopped
2 whole wheat, six-inch pita breads
6 cups romaine lettuce hearts, 1.5 L
chopped
Combine the dressing ingredients in a small jar with a tight-fitting lid. Shake well until sugar is dissolved. Makes about 3/4 cup (175 mL) dressing.
Combine the first five salad ingredients in a large bowl. Drizzle dressing over tomato mixture. Toss. Marinate in refrigerator for one hour. Arrange pitas in single layer on an ungreased baking sheet. Bake in 350 F (180 C) oven for about 10 minutes until crisp. Cool completely. Break into bite-size pieces.
Add lettuce and pita to tomato mixture just before serving. Toss well. Makes 12 cups (3 L).
Adapted from Company’s Coming Heart-Friendly Cooking, low in fat and sodium.
Tossed spinach salad
2 eggs
1/2 cup sugar 125 mL
1/4 cup water 60 mL
1/4 cup vinegar 60 mL
1/4 teaspoon dry mustard 1 mL
freshly ground pepper, to taste
2 pkgs. fresh spinach leaves 170 g
torn into bite-sized pieces
1 pkg. (8 oz.) fresh mushrooms, 250 g
sliced
3 celery stalks, sliced
2 medium tomatoes, cut into wedges 1 cucumber, sliced
1 pound chicken breast, 500 g boneless skinless, grilled and sliced
8 hard-cooked eggs, cut into wedges
Beat the eggs with sugar and water in a microwave-safe medium bowl. Microwave on high for one minute. Stir in vinegar, dry mustard and pepper, then microwave on high for two minutes, whisking at 30 second intervals during cooking. Set aside.
Carefully wash and pat dry the spinach. The spinach leaves can be wilted by pouring hot water over them while quickly tossing and draining them in a colander.
Toss spinach with mushrooms, celery, tomatoes and cucumber. Divide among six dinner plates. Top with an equal amount of chicken slices and egg wedges. Drizzle with warm dressing. Serves six.
Barley salad
3 cups chicken bouillon 750 mL
1 cup pearl barley 250 mL
1/3 cup vegetable oil 75 mL
2 tablespoons white vinegar 30 mL
1 clove garlic, crushed
1/2 teaspoon ground cumin 2 mL
3 green onions
2 chopped tomatoes
1 can (12 oz.) kernel corn, 341 mL
drained
1/3 cup parsley 75 mL
Combine chicken bouillon and barley in saucepan, boil, and reduce heat to simmer for approximately 30 minutes. Stir occasionally. Drain well and rinse under cold running water. Drain again and cool.
Combine oil, vinegar, garlic and seasonings in a large bowl. Whisk till blended. Add thinly sliced green onion, tomatoes and corn.
Fold vegetables into cooled barley, along with parsley. Cover and refrigerate until served.
Plant guide
The Standing People is a colourful and interesting field guide of medicinal plants found in the prairie provinces. The title for the book comes from the teachings of the First Nations about the standing people – plants that emerge in the warmth of spring from the heart of Mother Earth.
The book lists more than 150 native and introduced medicinal plant species that are illustrated with more than 300 colour photographs and a fascinating array of information about each plant.
More than a field guide of straightforward facts, the authors include information about each plant – ancient folklore, modern herbology, recipes for use and interesting glimpses into the natural world.
The book sells for $29.95 plus $5 shipping and handling. Copies can be ordered from the authors Kahlee Keane and Dave Howarth by phone 306-249-6511, or by e-mail at rootwoman@sasktel.net.
For more information go to www.conect.to/rootwoman.ca.
Cleaning up peanut allergens
Peanut allergy sufferers and their parents take note: a Johns Hopkins Children’s Center study finds that most soaps and household cleaners will remove enough peanut allergen from hands and dining surfaces at home and in schools to prevent an attack.
Comparing how well assorted cleaners or plain water remove the most common peanut allergen, the researchers showed that most products performed well, although dishwashing liquid left tiny traces on some cafeteria tables, and alcohol-based hand sanitizer left residual allergen on half of the hands tested.
“It’s possible that dish soap creates a film over eating surfaces, making it difficult to clean underneath,” said Dr. Robert Wood, senior author of the study.
“But our results suggest that even if a child licked the table vigorously after it had been cleaned with dish soap, he probably still couldn’t get enough allergen to cause a reaction.”
Wood said the bigger concern to emerge from the study was the failure of hand sanitizers, frequently seen by teachers as more convenient than sending children to the bathroom to wash up.
“Their use may not really remove the allergen, but just spread it around,” he said.
Peanut allergy is the third most common food allergy in young children and the most common food allergy in older children, adolescents and adults.
Betty Ann Deobald 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.
