That winter storm had many of us hunkered down for a few hours wondering if the calendar was somehow fast-forwarded to late October or thereabouts. But by the time you’re reading this, the weekend winter we woke up to May 1 should be long gone and spring back among us.
Here’s a mix of lighter recipes for the (hopefully warmer) days ahead, including a couple of perfect-for-potluck bean and pulse-barley salads plus a simple spinach salad with green onions and a light vinaigrette to make when the garden yields its first greenery. The rhubarb matrimonial cake and saskatoon cake comes to us from readerBarb Galbraith of Oakvillewho sent us several recipes in anticipation of abundant backyard rhubarb, and, hopefully, good harvests of soon-to- come saskatoons too.
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SASKATOON COFFEE CAKE
Use and angel food or bundt pan for this recipe.
1 c. butter or margarine
3 c. flour
2 c. sugar
1-1/2 tsp. baking powder
3 eggs
1/8 tsp. salt
1/2 c. milk
1/4 tsp. mace
1 tsp. each vanilla and
lemon extract
2 c. saskatoons plus 2
tsp. sugar and 2 tsp. flour
Grease and flour angel food pan and preheat oven to 350 F. Cream butter and sugar with mixer until light and fluffy. Add eggs, one at a time, beating well after each. Combine dry ingredients in separate bowl. Add dry and liquid ingredients alternately to creamed mixture. Coat berries with sugar and flour. Fold into batter. Place in angel food pan and bake for 70 to 80 minutes. Cool 10 minutes before removing from pan. Drizzle glaze over cake (mix icing sugar, milk and flavoured extract), but if freezing, leave unglazed.
PULSE AND BARLEY SALAD
Recipe courtesy of Pulse Canada. This dish is also delicious cold!
1 tbsp. canola oil
1 onion, chopped
1 garlic clove, minced
1-1/2 c. pearl barley
4 c. reduced sodium
vegetable broth
1 medium zucchini,
chopped
2 c. cherry tomatoes,
halved
1 19-oz./540 ml)
chickpeas, rinsed
and drained
1 19-oz./540 ml) lentils,
rinsed and drained
1/4 tsp. each salt
and pepper
10 dill sprigs, chopped
1/4 c. feta cheese
crumbled (optional)
Over medium-high heat, sauté onion and garlic in canola oil in a large saucepan for about two minutes. Add barley and cook additional two minutes. Stir in vegetable broth and bring to a boil. Cover pan and reduce heat. Let simmer for 30-35 minutes or until barley has soaked up most of the liquid. Stir in zucchini, tomatoes, lentils, chickpeas, salt and pepper. Cover and cook five minutes. Stir in dill. Serve with optional sprinkling of feta on top.
Preparation time: 10 minutes Cooking time: 1 hour
HODGEPODGE
If you have a 2011 Milk Calendar from Manitoba Dairy Farmers you see this delicious recipe listed for the month of May. Hodgepodge is a traditional side dish from the Maritimes that serves up a colourful array of vegetables in a light sauce.
12 baby new potatoes,
cut in half
1 c. thickly sliced carrots
or baby-cut carrots
Salt
2 c. broccoli florets
1 c. sugar snap peas,
snow peas, or green
beans, trimmed
1/2 c. frozen green peas
2 tbsp. butter
1 small onion,
finely chopped
1/2 tsp. dried tarragon,
savory or thyme
Pepper
2 tbsp. all-purpose flour
1-1/2 c. milk, heated
2 tsp. Dijon or dry mustard
2 tbsp. chopped fresh
basil or dill (optional)
In a large saucepan, combine potatoes and carrots; add cold water to cover by two inches and 1/2 tsp. salt. Cover and bring to a boil over high heat. Uncover, reduce heat and boil gently for 10 min. or until potatoes are almost tender. Add broccoli, sugar snap peas and green peas; boil for three min. or until tender-crisp. Drain; set aside. Return pan to medium heat; melt butter. Sauté onion, tarragon, 1/2 tsp. salt and 1/4 tsp. pepper for about five min. or until softened. Stir in flour; sauté for 30 sec. Gradually whisk in heated milk and mustard. Bring to a boil, whisking constantly; reduce heat to medium and simmer, whisking, for about two min. or until thickened. Remove from heat; stir in vegetables and toss to coat. Season to taste with salt and pepper.
Transfer to a warmed serving bowl and sprinkle with fresh herbs (if using).
Prep. time: 10 minutes
Cooking time: 25 -30 minutes Yields: 4 servings
DAIRY FARMERS OF CANADA
Sendyourrecipesorreciperequeststo:
ManitobaCo-operatorRecipe Swap
Box 1794, Carman, Man. R0G 0J0
or email [email protected]
RHUBARB MATRIMONIAL CAKE
Courtesy of Barb Galbraith of Oakville
Filling:
3 c. rhubarb
1/4 c. water
3/4 c. white sugar
2 tbsp. cornstarch
1 tsp. vanilla
Mix cornstarch and sugar. Put rhubarb in pot over low heat. Add sugar mixture and stir thoroughly. Stir in water and vanilla. Cook until thick. Remove from heat.
Preheat oven to 350 F. Grease a 9 x 13 pan. Crust:
1-1/2 c. flour
1-1/2 c. rolled oats (quick or large flake)
1 tsp. baking powder
1/2 tsp. baking soda
3/4 c. brown sugar
1 c. butter or margarine
Combine ingredients and pat 2/3 into pan. Pour in filling and sprinkle remaining crumbs on top. Bake for 30-35 minutes. Cool before cutting. If using as dainties (small pieces), best to chill before cutting.
BEANORAMA!
This colourful bean salad courtesy of Manitoba Canola Growers Association provides a good amount of fibre. The tarragon vinaigrette gives a slightly sweet aroma.
Bean Salad:
1 (14-oz./398 ml) can green beans
1 (14-oz./398 ml ) can yellow beans
1 (19-oz./540 ml ) can black beans
1 (12-oz./341 ml) can corn
1 white onion, sliced into rings
1 green pepper, seeded and sliced
Strain green beans, yellow beans, black beans, corn. Mix lightly in a large bowl.
Vinaigrette:
1/2 c. canola oil
1/2 c. white vinegar
1/4 c. granulated sugar
1 tsp. dried mustard
1 garlic clove, minced
1 tsp. dried tarragon
1 tsp. dried basil
To prepare vinaigrette, whisk together canola oil, vinegar, sugar, mustard, garlic, tarragon and basil. Pour onto bean mixture prior to serving.
Top salad with sliced onion rings and green pepper. Yields: 6 servings
CRANBERRY SPINACH SALAD WITH POPPY SEED DRESSING
This simple refrigerator salad comes from Manitoba Canola Growers Association as well. Tuck it away for enjoying those first spinach leaves and green onions from this spring.
1 10-oz. bag of baby
spinach leaves
1 c. dried cranberries
2/3 c. toasted
shaved almonds
4 green onions, diced
1/3 c. crumbled
feta cheese
2/3 c. canola oil
2 tbsp. balsamic vinegar
with raspberry
juice vinegar
1 tbsp. poppy seeds
2 tsp. sugar
Salt and pepper
to taste
Combine first five ingredients in large salad bowl. In separate small bowl, combine canola oil, balsamic vinegar, poppy seeds, sugar, salt and pepper. Mix well. Pour dressing over top of salad ingredients and toss lightly. Serve immediately.
Serves 6
