Is your summer going too quickly? Is your backyard project not complete or your summer book yet to be opened? Like I tell the kids, don’t despair. There are plenty of fun things to do at the end of the summer season.
Take the family to a corn maze to get everyone’s brain in gear. Enjoy the harvest and its distinct smell. Stay up late and check out the sky with the bright moon, northern lights and twinkling stars. And every local market and backyard garden is bursting with fresh fruits and vegetables.
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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
Try them with these recipes:
Fruity French toast
12 slices of white bread,
crusts removed
2 packages 16 oz./500 g cream cheese
1 cup fresh or frozen 250 mL
blueberries
12 eggs
2 cups milk 500 mL
1/3 cup maple syrup or 75 mL
honey
Sauce:
1 cup sugar 250 mL
2 tablespoons 30 mL
cornstarch
1 cup water 250 mL
1 cup fresh or frozen 250 mL
blueberries
1 tablespoon butter 15 mL
Cut bread into bite-sized pieces, place half in a greased 9 x 13 inch (22 x 33 cm) baking pan. Cut cream cheese into cubes and place over bread. Top with blueberries and remaining bread.
In a large bowl, beat the eggs. Add milk and syrup and mix well. Pour over bread mixture. Cover and refrigerate for at least eight hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 F (180 C) for 30 minutes. Uncover and bake an additional 25-30 minutes, or until golden.
In a saucepan, combine sugar and cornstarch, then add water. Bring to a boil over medium heat and let bubble for three minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer for 10 minutes. Stir in butter until melted. Serve over toast.
Green bean stir fry
1/4 cup cornstarch 60 mL
1/2 cup soy sauce 125 mL
2 tablespoons water 30 mL
4 teaspoons minced 20 mL
fresh ginger root
4 cloves garlic, minced 4 tablespoons 60 mL
vegetable oil, divided
1 pound beef 500 g
sirloin steak, cut in strips
1/2 pound green 250 g
beans, cut in half lengthwise
1 teaspoon sugar 5 mL
1/2 teaspoon salt 2 mL
hot cooked rice
In a bowl, mix the cornstarch, soy sauce, water, ginger, garlic, and two tablespoons (30 mL) oil, until combined. Set aside 1/2 cup (125 mL). Pour the remaining marinade into a large resealable plastic bag and add the beef. Seal bag and turn to coat. Chill for 25-30 minutes.
Drain and discard marinade from the beef. In a skillet, stir-fry the beef in the remaining oil until no longer pink. Remove and keep warm.
In the same skillet, stir-fry the beans, sugar and salt for 15 minutes or until slightly tender. Stir in the beef and reserved marinade. Bring to a boil, reduce heat to medium and stir until thickened, about two minutes. Serve over hot rice. Serves four.
Peach melba
Filling:
2 pounds fresh peaches 1 kg
or nectarines
2 cups fresh 500 mL
raspberries
2 tablespoons lemon 30 mL
juice
2 tablespoons sugar 30 mL
11/2 tablespoons flour 22 mL
Topping:
3/4 cup flour 175 mL
1/3 cup brown sugar 75 mL
1/3 cup rolled oats 75 mL
1/3 cup slivered almonds 75 mL
1 teaspoon cinnamon 5 mL
1/8 teaspoon nutmeg 0.5 mL
1/2 teaspoon salt 2 mL
1/2 cup butter 125 mL
Preheat oven to 375 F (190 C). Grease a 9 x 13 inch (22 x 33 cm) baking dish.
Peel and pit peaches and slice. If you are using nectarines there is no reason to peel the skin. Gently toss the peaches in a bowl with the raspberries and lemon juice. Mix sugar and flour in a small bowl and sprinkle over the fruit, stirring to blend. Set aside.
Mix flour, brown sugar, oats, almonds, cinnamon, nutmeg and salt. Cut in butter. Spoon fruit mixture into the baking dish and spread. Add the topping. Bake 40-45 minutes or until golden. Serve warm with ice cream.
Vending machine jewelry
Health Canada is warning the Canadian public to discard all children’s metal toy jewelry obtained from vending machines from January 2002 through June 2004 because it may contain dangerous levels of lead. If put in the mouth or swallowed, the jewelry poses a risk of lead poisoning.
This follows a voluntary recall in Canada and the United States involving more than 100 million pieces of jewelry from four different firms: A & A Global Industries, Inc., Cockeysville, Maryland; Brand Imports, LLC, Scottsdale, Arizona; Cardinal Distributing Co. Inc., Baltimore, Maryland; and L.M. Becker & Co., Inc., Kimberly, Wisconsin.
Not all the recalled jewelry contains lead, but due to the difficulty in distinguishing which ones do, all are being withdrawn. Health Canada is not aware of any Canadian lead poisoning cases associated with these products.
Lead is an inexpensive metal and jewelry items made from it are generally the low-end costume varieties. When buying costume jewelery, check with the retailer to make sure it does not contain lead.
Medical and scientific research has demonstrated that absorption of even low levels of lead into the blood may have harmful health effects on the intellectual and behavioural development of infants and young children. Short-term exposure to high levels of lead can cause vomiting, diarrhea, convulsions, appetite loss, abdominal pain, constipation, fatigue, sleeplessness, irritability and headaches.
For further public information, contact Health Canada, 613-957-2991.
Baking stones
Dear TEAM: Could you do a column regarding baking stones including a recipe for pizza dough? – R.B., via internet
Dear R.B.: I also own a baking stone. I contacted the customer support kitchen at Pampered Chef, which sent the following:
Stoneware is a natural clay product that requires special care.
- Before first use, clean stoneware thoroughly. To season your stoneware, grease or flour it according to package or recipe directions for the first several bakings.
- Avoid dropping or exposure to extreme temperature changes.
- Always allow stoneware to cool to room temperature before adding liquid or cleaning.
- Do not use under the broiler or on top of a direct heat source.
- Frozen prepared foods such as french fries or chicken nuggets do not need to be thawed before baking.
- Do not place any other pan or metal roasting rack on top or in stoneware to bake.
- Spread food evenly over the surface.
- Stoneware is freezer-safe. Allow frozen foods in the stoneware to completely thaw in the refrigerator before baking. Foods refrigerated in stoneware can be placed directly in a preheated oven.
- Stoneware is microwave oven-safe. However, foods may not become crisp or brown when cooked in stoneware in a microwave oven.
- Stoneware is convection oven-safe. When baking in a convection oven, reduce the oven temperature and baking time by the amount specified in the oven’s use and care manual. Convection ovens have a built-in fan that forces hot air throughout the oven resulting in faster baking times. If you find foods are getting too brown, try lightly covering the surface of the food with aluminum foil for a portion of the baking time.
How to clean stoneware
Soap can flavour foods that are baked in stoneware, so do not use soap or detergents when cleaning. As well, not not wash it in an automatic dishwasher using dishwasher detergent. Instead, follow these steps:
- General cleaning: Allow stoneware to cool to room temperature before cleaning. Soak stoneware in clear, hot water to loosen baked-on foods. Scrape off excess food on surface of stoneware using a nylon scrub pad. Rinse and dry thoroughly before storing.
- Deep cleaning: Prepare a paste by mixing 1/2 cup (125 mL) baking soda with three tablespoons (45 mL) water. Apply baking soda paste to desired areas and let sit for 15-20 minutes. Scrape off excess paste using the nylon pan scraper. Rinse and dry thoroughly before storing.
Pizza on a stone
Mix:
1 cup water 250 mL
3/4 teaspoon salt 3 mL
3 tablespoons oil 45 mL
Add to the liquid:
21/2 cups flour 625 mL
1 tablespoon yeast 15 mL
1 teaspoon sugar 5 mL
Let rise for one hour.
Grease pans and divide the dough in half, place on the pans.
On top of the dough, spread your favourite pizza toppings or try the following:
Brush on 1/4 cup (60 mL) of melted butter. Sprinkle with garlic powder and oregano. Top with shredded mozzarella cheese. Bake at 400 F (200 C) for 15-20 minutes. Cool and slice. Dip in spaghetti sauce or ranch dressing.
Yield: two pans
Jodie Mirosovsky 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.
