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)