August Go-Round

by Kathy Humphrey

When I was eight, summer was more than a season, it was life—at least for long enough to feel as if it made a difference. As we get older, time goes by much more quickly. Now it seems that just as I open up again to summer, I have to start saying “goodbye” and readying myself for an end to the warm weather and a return to tighter time-frames and shorter days.

Summers go by in the blink of an eye, especially with growing families and busy schedules. We want to camp, we want to spend time picnicking at the local beaches, we want to use our sundecks and patios, but we still need to fit in work, chores, summer lessons and other treadmill-type obligations. Meals and food too often become a mind-numbingly tedious duty instead of a social, creative part of the day.

I have been part of group camping trips which felt as though I spent all day hovering around the Coleman stove in readiness for the first child who declared hunger. This was not relaxing for me. Now I’ve moved towards a “let’s do it together” approach, which is perfect for meals such as the grilled pizza recipe below. Food is what keeps us going, but it isn’t driving us: we need to re-claim the summer lifestyle that we used to enjoy so effortlessly. Life is short—have fun, and eat well!
 
Paddy MacMuffin
(makes one)
1 egg
1 English muffin
2 slices cheese
1 slice tomato
salt & pepper
mayonnaise, ketchup, peanut butter, to taste

Scramble egg until loosely set (add salt and pepper if desired): meanwhile, toast English muffin. Place cheese on egg while still in pan to allow it to melt slightly. Spread English muffin with ketchup, mayonnaise, peanut butter or mustard, as wanted. Place tomato slice on one side, scoop egg onto bottom, fold halves together and serve.
 
 Peanut Butter Smoothie
1 cup milk
1/2 cup orange juice
one banana (if small, 1/2 if large)
1/4 cup smooth peanut butter
1/2 cup blueberries, fresh or frozen
1 tsp liquid honey (optional)

Pour milk and juice into blender: while blender is running, add banana, in chunks, peanut butter, blueberries and honey. Blend until smooth; drink.
 
Better Beans
1 tin black beans, drained and rinsed (dry can also be used: soak overnight, then simmer for an hour or two before draining and rinsing well)
1 tin tomato paste
1 tomato, finely chopped
1 tsp Dijon mustard (or dry mustard powder)
splash Worcestershire sauce
1/2 to 1 cup water, as needed
1/2 cup cheddar cheese, grated
Can also add, (to taste): one small carrot finely grated, small zucchini finely grated, 2 green onions well chopped.

Place beans in medium saucepan over low heat. Stir in tomato paste, tomato, mustard, Worcestershire sauce and any other optional ingredients. Increase heat to medium; add water, as necessary, until sauce is at desired thickness. Bring to gentle boil, then return to simmer. Simmer for 30 minutes or so, until mixture is well combined and flavours have melded. Serve beans over toasted bread or on their own, sprinkled with cheese.
 
BBQ Pizza
1 pre-baked pizza shell or flatbread

Calabrese topping
3 Tbsp tomato sauce
1 tub bocconcini cheese balls (or approx. 1/2 cup Mozzarella cheese, sliced)
1/4 cup basil leaves
3 Roma tomatoes, sliced
2 Tbsp pine nuts, toasted
2 Tbsp grated Parmesan cheese

Curry topping
1 Tbsp curry paste
2 Tbsp vegetable oil
1 cooked chicken breast, sliced
1 yam, peeled and sliced very thinly
1/2 yellow pepper, sliced
1/4 cup grated Mozzarella cheese

Smoked Salmon topping
2 Tbsp vegetable oil
1 palm-sized piece of smoked salmon, torn into smallish pieces
125 grams herbed cream cheese, cut into small cubes (can substitute plain)
1/4 red pepper, very thinly sliced
1/2 tsp dried dill

Chocolate pizza!
1 Tbsp vegetable oil
1 banana, thinly sliced
1 cup strawberries, thinly sliced
1/4 cup butterscotch chips
1/2 cup marshmallows, roughly chopped
2 Tbsp pine nuts, toasted (optional)
1 family-sized bar chocolate, milk or dark according to preference, broken into small pieces

Pre-heat grill. Place pizza shell on grill: heat for one minute. Flip and repeat. Remove from heat. Spread oil/curry paste whisked with oil/tomato sauce over shell. Spread chicken and yam and yellow pepper/salmon and red pepper/bocconcini cheese/fruit over. Arrange remaining ingredients over, so that they are evenly spread and flavours will be co-mingled. Sprinkle any seasonings over. Return to grill, over lower flame. Cover (if using barbeque with cover; tent with foil if over open fire). Cook for 10-15 minutes, or until cheeses are melted and toppings look golden (watch base carefully to avoid burning). Any toppings, including basic cheese and pepperoni, can be substituted.

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.