CAN IT BE TIME?

Can It be Time?

            The calendar says we are almost at Memorial Day. The kids at the Little League field are practicing with all the excitement of the young and the call “Play ball!” resounds with unambiguous feel of almost summer. The sports pages of the paper are full of our school softball and baseball achievements. Can it really be time for easy summer meals that sound like salads, delicious things cooked quickly on the grill and the general relaxed feeling of Maine living before being inundated with summer visitors?

            My tomato seedlings still languishing in the house would vote an emphatic “no!” since it is still too cold outside.  However, my fascination with winter menus is totally gone and as I recalled long years past, when the ‘boys’ were still in Little League, I did think of a dish that was easy, quick and could be reheated in the microwave after the game. At such times speed was of essence to appease those voracious appetites.

            Quick Spanish rice

Spanish rice is an old favorite of mine, and it can liven up the palate on such an occasion. Start with having ready about 2-3 cups of cooked rice (leftovers are just fine). In a large pan quickly brown 1pound lean ground beef. Remove the beef with a slotted spoon, pour off any excess fat and in the remaining fat sauté for 5 minutes: 1 chopped onion, 1 chopped stalk of celery and ½ seeded and chopped green pepper. Stir in 1-2 tsp. chili powder, 8 ounces tomato sauce, ¼ cup of water and ½ tsp. garlic salt. Bring to a boil, add 1 cup frozen peas and return the meat to the pan. Season the mixture with salt and pepper to taste, stir in a 4 oz. can of drained mushrooms and the cooked rice mixing thoroughly. At this point you can also add ½ cup sliced black olives (optional).  Continue to cook on low heat until all the liquid is absorbed and serve right away or reheat briefly in the microwave. This is a one-dish meal, which with a salad can make a satisfying supper in a minimum of time.

Corn frittata with ham or sausage

            Another easy light supper for those of us involved in less strenuous activities, is a ham or sausage corn frittata, which also with a salad makes for a meal with little hands-on time required.  Pre-heat the oven to 400 degrees. In a small bowl stir together ½ cup flour, ½  tsp. salt and 1 ½ tsp baking powder.  In a medium bowl beat 2 eggs until fluffy, then beat in ¼  to ½ tsp. garlic or onion powder together with the flour mixture. Stir in a 14 oz. can of creamed corn and 2 ounces of shredded sharp cheese. Fold in 4 ounces of cubed ham or sausage and pour into a well-greased pie plate or baking dish. Bake the frittata for 30 minutes or until it is puffed and starting to brown on the top. You may sprinkle it with some more grated cheese and continue baking for another few minutes until the cheese is melted. Allow the frittata to cool for about 10 minutes before cutting it into wedges to serve. Spoon a bit of salsa on the side of each wedge to add a colorful accent.

            Main meal salads may need to wait a few more weeks of sunshine for sufficient warmth to develop, but the seasons have definitely turned.

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)

BARLEY MEETS GINGER

Barley Meets Ginger…

            Serendipity, defined as “faculty of making accidental discoveries of things one was not looking for”, is welcome any time in my kitchen. Although, if I want to be honest, several things conspired together to set me up for it this time.

            First there was our cold and damp April weather, with no appreciation for the official arrival of spring.  Last week, when my fingers were blue from cold while planting pansies, hot soup for lunch seemed most appealing and barley came to mind, even though it tends to be more of a winter staple. I started with regular barley, which once rinsed needs to cook in excess salt water for about 30 minutes and then rinsed again before being added to broth, unless you like sticky barley.

As I was gathering beef broth and some vegetables, I suddenly recalled the cover of “bon appétit” magazine on soup, from our own Long Grain restaurant in Camden, ME.

This soup did not contain barley and it had ingredients that would have required shopping. But, the recipe’s flavor sounded appealing and I was suddenly on my own international ‘fusion’ cuisine quest. 

            Fortunately, the kitchen had several staples for such a quest: garlic, soy sauce, dried wood ear mushrooms, some dried lily buds (left over from making hot and sour soup) and most importantly a good piece of fresh ginger. Fresh ginger seems to find it’s way in all sorts of dishes in my kitchen, including deserts. It’s distinctive flavor even blends well with rhubarb in a spring compote.

While the barley was cooking, a brief soaking in boiling water reconstituted the mushrooms and lily buds. My perusal of the refrigerator for other vegetables that might complement this experiment and provide some contrasting color came up with some cooked dark brown Latvian peas (garbanzo like), although rinsed black beans would have complemented the barley equally well. Half an hour later we sat down to our warm and serendipitous lunch. The recipe that follows uses readily available ingredients with the same satisfactory and delicious results.

                        Barley, ginger and dried mushroom soup.

Rinse and cook ½ cup dried barley in salt water for 30 minutes, drain, rinse and set aside. Meanwhile, pour boiling water over ½ oz. dried wood ear or shitake mushrooms, soak for about 20 minutes, rinse and cut in thin strips. In a 4 quart pot sauté 1 chopped onion and 1 chopped celery stalk with leaves in 2 Tbls. vegetable oil 5 minutes, stir in 1 Tblsp. thin slivered and julienned ginger, 1/8 tsp. red pepper flakes and 1 clove minced garlic. After 1 minute add 1 large cubed carrot, the thin strips of reconstituted mushrooms and 32 oz beef broth. Bring to boil and cook on medium heat 30 minutes. Add barley, a 12oz can of rinsed black beans, 1 Tblsp. soy sauce, 1 Tblsp. balsamic vinegar. Adjust salt and pepper to taste and desired volume with a little water. Bring to boil and serve with chopped green scallions. The flavor blend will taste even better on reheating.

                        Rhubarb, ginger compote.

Bring to boil 4 cups rhubarb cut in 1 inch pieces with ½ cup orange juice, 1 cinnamon stick, 2 tsp. coarsely grated ginger and ¾ cup dried raisins. Cook on low heat 5 minutes, stirring occasionally. Stir in 1 cup sugar and continue cooking until dissolved, about 1 minute. Cool, remove cinnamon stick and serve in glass dishes with whipped cream. If you want to gild the lily, serve with ginger ice cream.

An impromptu quest for international fusion cuisine can sometimes lead to delicious results, though it may be hard to explain to your guests that you are serving them an ‘experiment’.

               (I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)