Spring garden bears fruit to celebrate Dad’s special day

On June 17, take time to show appreciation for all the dads. Any good gesture will bring a smile and provide some great memories, and these recipes might also help families enjoy the special day.

Skillet Pepper Steak

A tasty, colourful and saucy dish that is easy to prepare.

  • 1 yellow, green and red pepper, cut into strips
  • 1 onion sliced
  • 1 1/2 lbs. sirloin steak cut into strips 750 g
  • 1/2 tsp. black pepper 2 mL
  • salt to taste
  • dash of seasoning salt
  • 1 garlic clove, minced, or 1 /2 tsp. garlic seasoning 2 mL
  • 3 tbsp. soya sauce 45 mL
  • 1/2 c. barbecue sauce 125 mL
  • hot cooked rice or egg noodles

In a heated and oiled large skillet, add the peppers and onion. Cook for approximately six minutes until tender. Place in a large bowl with a lid to keep warm.

Add meat, salt, pepper and seasoning to the skillet and cook for four minutes. Add soya sauce and barbecue sauce and cook until heated through. Stir in the prepared vegetables and serve over rice or noodles.

To spend more time with dad, bake this dish in a slow cooker instead of the skillet. Just add 1/2 cup (125 mL) of water and cook on high for approximately three hours or low for six. If the sauce is to thin, thicken with 2 tbsp. (30 mL) of flour. Source: www.kraftcanada.com

One of the first fresh tastes from the garden each spring is tart red rhubarb, something that graced many pioneer tables.

It originated from the cold climates of Mongolia, the Himalayas and Siberia. Domesticated plants were recorded in Europe in the 1700s and the early European settlers brought the plant with them for food because it could survive the cold winters and offer fresh growth and a good each spring. It is rich in potassium, calcium, vitamin C and iron.

Enjoy the following desserts.

Rhubarb Crisp

Serve this dish warm with a dollop of whipped cream or ice cream. It is good for breakfast also.

  • 1/2 c. sugar 125 mL
  • 2 tbsp. cornstarch 30 mL
  • 5 c. sliced rhubarb 1.25 L
  • 1 c. oats 250 mL
  • 1/2 c. brown sugar 125 mL
  • 1/2 c. flour 125 mL
  • 1 tsp. cinnamon 5 mL
  • 1/2 c. melted butter 125 mL

In a large bowl, combine sugar and cornstarch. Add the rhubarb and coat thoroughly. Spoon into an eight-inch square baking dish or a casserole dish of a similar size.

Preheat oven to 350 F (180 C).

In a small mixing bowl, combine the oats, brown sugar, flour, cinnamon and melted butter. Mix until crumbly and spread over the fruit. Bake for 45 minutes or until fruit is tender.

Rhubarb Cake

My kids thought that they did not like rhubarb until they tasted this cake.

  • 2 eggs beaten
  • 1 tsp. vanilla 5 mL
  • 1 1/4 c. sugar 300 mL
  • 1 tsp. baking soda 5 mL
  • dash of salt
  • 2 c. flour 500 mL
  • 2 1/2 c. fresh, chopped rhubarb 625 mL
  • 1 c. plain Greek yogurt 250 mL

In a large mixing bowl, combine all ingredients and pour into a nine x 13 inch (22 x 33 cm) baking pan.

Preheat the oven to 350 F (180 C).

Mix together until crumbly 1 c. (250 mL) brown sugar, 1/4 c. (60 mL) flour, 1/4 c. (60 mL) butter and 1 tsp. (5 mL) cinnamon.

Sprinkle over cake batter and bake for about 45 minutes. Source: The Gardener for the Prairies.

Puffed Wheatand Quinoa Square

Try this traditional treat laced with the nutritious whole grain quinoa, a good source of protein.

  • 1 c. brown sugar 250 mL
  • 1/2 c. corn syrup 125 mL
  • 1/2 c. butter or margarine 125 mL
  • 5 tbsp. cocoa 75 mL
  • 1 tsp. vanilla 5 mL
  • 6 c. puffed wheat 2 L
  • 2 c. puffed quinoa 500 mL

Combine the sugar, syrup, butter and cocoa in a saucepan. Stir well and cook over medium heat until bubbling. Let bubble for approximately three minutes and remove from heat. Add vanilla and stir.

Combine puffed wheat and quinoa. Pour hot mixture over the grains and mix well.

Press into a nine x 13 inch pan (22 x 33 cm). Cool and enjoy.

Adapted from Prairie Pooches & Friends Cookbook, www.prairiepoochesrescue.com.

Note: Puffed quinoa can be found at some grocery stores or health food stores. Check www.gogoquinoa.com. Puffed rice can be substituted for wheat.

Jodie Mirosovsky and Betty Ann Deobald are home economists from Rosetown, Sask., and members of Team Resources. Contact: team@producer.com.

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