Fresh basil is a welcome sign of spring and summer. You can easily grow your own, or buy bags of the fresh fragrant leaves for a mouthwatering myriad of palate-pleasing recipes. If you tend to use dried basil or simply opt for fresh parsley when a recipe calls for basil, let the following 10 ways to use fresh basil inspire you to include this distinctive herb in your savory (and even sweet) dishes.

Add fresh basil leaves to your salads

Instead of hum-drum iceberg or your usual bag of chopped romaine, add baby basil leaves to your salads. Combine spinach and basil leaves with shredded carrot, grape tomatoes, and cubes of feta or fresh mozzarella cheese and drizzle with a balsamic vinaigrette.

Make basil pesto

Puree a generous bunch of basil leaves with a handful of walnuts, a garlic clove, juice of a lemon, a cup of Parmesan, and enough extra virgin olive oil to form a sauce-like consistency. Use pesto on everything from cooked pasta and pizza to sandwiches and cooked vegetables.

Devil your eggs with basil

Add a few fresh basil leaves to your favorite devilled egg recipe for an elegant updated taste.

Bake basil into casseroles

Lasagna is the quintessential casserole in which basil is right at home. However, when any casserole recipe calls for fresh parsley or mint or oregano, substitute fresh basil leaves. You can even julienne basil leaves and mix them with baked mac and cheese. This Baked Artichokes and Coddled Eggs Nicoise features fresh basil and is especially satisfying and delicious

Garnish your meals with basil

With the many varieties of basil, you can add unique flavor and colorful eye-appeal to any of your dishes. Add purple Thai basil leaves to a plate of couscous vegetable salad. Layer thick slices of tomatoes, red onion, and mozzarella cheese on a serving plate, drizzle with olive oil, and garnish with cinnamon basil leaves. Place a lemon basil leaf in a glass of iced tea. You can even garnish a fruit salad with a few basil leaves.

Basil your pizza

In addition to using pesto as a sauce instead of marinara, you can always use fresh basil leaves as a topping ingredient for pizza. This White Bean Basil and Sun-dried Tomato Pizza is a family favorite on the weekends. It will be even more a favorite if you grow your own basil.

Make a basil compound butter

Compound butters or flavored butters are a sophisticated way to enrich a meal, especially when made with heady fresh herbs like basil. Simply soften a stick of butter at room temperature and then blend with chopped fresh basil, salt and fresh ground black pepper. Place butter on a sheet of wax paper or plastic wrap and form into a log, wrapping tightly with the paper or plastic. Refrigerate until firm. Cut butter log crosswise and use pats of butter to garnish a baked potato, steamed vegetables, toasted bread, or roasted fish.

Make a basil-flavored vinegar

Flavored vinegars are near effortless to create and they make excellent home-warming gifts as well as welcome additions to your every day meals. Pour two cups of white wine vinegar into a large mason jar and add 8 to 10 fresh basil leaves, two cloves of garlic, and the sliced peel of an orange. Place vinegar in a dark, cool place for two weeks to allow the flavors to develop and blend. When ready to use, strain vinegar through a sieve and store in a cruet or a clean mason jar. Use to make salad dressings, marinades, or drizzle lightly on vegetables, chicken, or fish.

Add basil to your desserts

Fruit desserts are delish in the summer and tend to be healthier than heavier flour and sugar-based goodies. Make a lively fruit salad with melon balls, strawberries, and blueberries and toss with lemon juice and finely chopped basil leaves (start with one or two chopped leaves and add one or two more if you want a stronger basil flavor). Basil can also be baked into cookies and cakes and even used to enliven ice cream.

Make a basil mojito

Try this minty mojito recipe but substitute fresh basil leaves for the fresh sprigs of mint

Summer is here in full force. And it’s just as busy as the school year, perhaps even busier. While this week’s meals aren’t particularly innovative, they do fill our needs in this busy week. Fourth of July on the beach should be a blast.

Fourth of July Week Menu Plan

Sunday: Leftovers

We’re going to be out most of the day on Sunday, and by the time we do get home, I don’t think anyone is going to be interested in doing anything more than pressing some buttons on the microwave. We need to clean out the fridge, anyway, before I head to the grocery store again.

Monday: Beach picnic night. Curry chutney chicken salad.

A good portable beach meal. Kids can wrap, or not.

Tuesday: Pasta with Alfredo sauce and peas, salad.

I need to go to a meeting the moment my husband gets home, so a fast meal is in order. I’ll use a store bought Alfredo sauce and add in steamed frozen peas for flavor and color. While the store bought Alfredo sauces are full of things I wouldn’t normally serve, it is yummy, and I need a quick solution for dinner this night.

Wednesday: Breaded, fried chicken cutlets, vegetable, salad.

My middle child requested this dinner. It’s one of his favorites. I’ll make double and have cutlets available for Thursday’s meal. They are just chicken breasts breaded and fried to golden on each side.

Thursday: Chicken cutlet subs*, salad

It’s my husband’s night to cook dinner; this will be an easy one.

Friday: Fourth of July. Marinated grilled beef wraps.

We’ll spend the afternoon at the parade, but our town’s real Fourth of July event is the Saturday night picnic and concert at the beach. We’ll eat at home this evening before heading out for some fireworks. My son has requested we marinate the meat with this marinade.

Saturday: Town beach picnic and concert. Fried chicken, pesto pasta salad*, watermelon, sangria.

This is my standard menu for this annual town event.

Fourth of July Week Recipes

Chicken Cutlet Subs

Breaded, fried chicken cutlets, warmed a little
Marinara sauce, simmered
Mozzarella cheese, sliced
Sub rolls

Preheat broiler to high.

Take the tops completely off the sub rolls. Place a chicken cutlet on the bottom half of one of the sub rolls, top cutlet with a spoonful of marinara sauce, and cover with mozzarella. Repeat for all the subs.

Place all the sub bottoms on a cookie sheet and the tops on the other half of the sheet.

Broil until the cheese is melted and the edges of the bread are brown.

Place the top halves of the subs on the cutlets to make a sandwich (careful, they will be hot), and slice sandwiches in half for easier eating.

Pesto Pasta Salad

1 pound whole wheat pasta
Pesto sauce

Selection of veggies, such as:
Grape tomatoes, sliced
Broccoli florets, blanched
Mushrooms, sliced
Bell pepper, chopped
Any other veggies you like in your pasta salad

A protein, if you desire, such as:
Small cooked shrimp, chopped up or not
Shredded cooked chicken.

Cook the pasta to al dente. Combine the pasta and the extras, and toss with pesto. Chill until time to serve.

Lusciously creamy and full of flavor, avocados are a welcome ingredient in many recipes, from satisfying savory dishes to indulgently sweet desserts (avocado is a fruit, after all). Since avocados are applauded for their high content of heart-healthy mono- and polyunsaturated fats and other health-promoting benefits, you can feel good about including them in your family’s every day meals.

Avocado are nutritious

According to the California Avocado Commission, avocados are a good source of lutein, a carotenoid associated with heart and eye health. They are also rich in beta-sitosterol, which is a natural plant sterol which research suggests can maintain healthy cholesterol levels. In addition, avocados contain nearly 20 vitamins, minerals and plant compounds that contribute to the healthy nutrient quality of your diet.

If you have a baby transitioning into soft solids, consider mashed avocado. The smooth texture and nutritional profile makes it an ideal first food. Best yet, the healthy fat in avocado acts as a nutrient booster, meaning it helps the body absorb other nutrients. Good for a growing baby and good for a health-conscious family.

One whole avocado has about 250 calories. That sounds like a lot but if you make avocado a part of your meals instead of the meal, you can enjoy the creamy fruit’s rich flavor and health benefits without worrying about the calories.

Picking the perfect avocado

When you are in market to pick your avocado, opt for hard, unripe fruit if you aren’t planning on eating it right away, or choose a ripe fruit that gives when squeezed. Color is not a determinant of ripeness since some avocados turn black as they ripen while others stay bright green.

If you do pick an unripe avocado, ripen it in a paper bag at room temperature for a couple of days. Refrigerate ripe avocados or avocados that have been cut. To prevent browning of the flesh, lightly coat with freshly squeezed lemon juice and store in an airtight container. Eat ripe or cut avocados within a day or two.

Preparing avocado

Facing an avocado for the first time can be daunting. However, preparing it for meals is quite simple. Use a sharp knife to cut avocado lengthwise, pressing the knife through the peel and flesh to the pit. Gently twist the two halves to expose the pit. Use a spoon to pop the pit out.

Now you have the option of scooping out the flesh for dishes calling for mashed avocado, such as guacamole, salad dressings, or avocado ice cream, or you can use a sharp knife to score the flesh and use a spoon to gently remove the slices or dices from the peel.

Family-friendly summer meals with avocado

Strawberry Avocado Smoothie
Serves 2

A creamy blend of calcium-rich vanilla yogurt, avocado and high-antioxidant strawberries, this smoothie is packed with nutrition. The avocado adds healthy fat to this drink without being a dominant flavor.

Ingredients:
1 cup nonfat vanilla yogurt
1/2 avocado, pit removed
1 cup frozen unsweetened strawberries
1 tablespoon honey, agave nectar, or maple syrup
1 teaspoon ground cinnamon

Directions:
Place all ingredients in a blender or food processor and puree until smooth. Divide into two tall glasses and serve cold.

Avocado Fruit Salad
Serves 4

Though avocado is thought of as a vegetable, it is actually a delectable fruit. Adding it to fruit salad boosts the staying power and nutrition of the dish due to the avocado’s fat content.

Ingredients:
1/4 cup plain yogurt
Juice of a small lemon
2 tablespoons honey or agave nectar
1 avocado, halved, pitted, peeled, diced
1 cup cantaloupe balls (use a melon baller or just dice)
1 cup seedless grapes
Fresh mint leaves

Directions:
Whisk together yogurt, lemon juice, and honey or agave nectar in a large bowl. Add avocado, cantaloupe, and grapes. Gently toss to evenly coat fruit with dressing. Serve garnished with fresh mint.

Toasted Quinoa and Avocado Salad
Serves 4

Quinoa is a healthy kid-friendly grain with a nutty taste and excellent protein profile. Combining quinoa and avocado creates one of the healthiest vegetarian meals your family will love.

Ingredients:
1 tablespoon olive oil
1 cup quinoa, rinsed
2 cups low-sodium vegetable broth
1 cup cucumber, peeled, seeded, diced
2 cups grape tomatoes, halved
1 cup cooked/canned chickpeas or garbanzo beans
1/2 cup red onion, finely diced
1 tablespoon fresh Italian parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
Juice of a small lime
1 tablespoon balsamic vinegar
2 cups diced avocado
Freshly ground black pepper to taste
Belgium endive leaves

Directions:
1. Heat oil in a saucepan over medium-high heat. Add quinoa and cook, stirring frequently, until lightly toasted, about 5 minutes. Add broth and stir. Bring to a boil, cover, and reduce heat to low. Simmer for 10 to 15 minutes or until liquid is absorbed. Remove from heat and set aside to cool.

2. In a large bowl, combine cucumber, tomatoes, chickpeas, onion, parsley, and cilantro. In a small bowl, whisk together lime juice and vinegar. Add quinoa to the cucumber mixture and drizzle with lime vinegar dressing, tossing to coat.

3. Gently fold avocado into the quinoa and season with black pepper. Arrange endive leaves around the edges of individual serving plates and mound quinoa salad in the center. Serve warm or chilled.

Grilled Shrimp and Avocado Sandwiches
Serves 4

This open-faced sandwich combines a delectable array of textures and tastes. The butter lettuce serves as a top piece so you can still eat dinner with your hands.

Ingredients:
1/4 cup olive oil
1 tablespoon chopped fresh basil
1/3 tablespoon finely chopped garlic
16 jumbo shrimp, peeled, deveined
Salt and black pepper as needed
1/4 cup light mayonnaise
4 pieces sliced sourdough bread, toasted
2 medium avocado, halved, pitted, peeled, sliced
4 Roma tomato, sliced lengthwise
Butter lettuce leaves as needed

Directions:
1. In a large bowl, mix the oil, basil, and garlic. Stir in shrimp and marinate up to 4 hours, refrigerated. Remove from marinade and grill shrimp (on skewers or in a seafood grill basket) over high heat until bright orange, about 1 minute on each side.

2. Split each shrimp in half and season lightly with salt and pepper and set aside.

3. Spread mayonnaise on sourdough toasts. Layer shrimp, avocado, tomato, and lettuce leaves evenly on each of the toasts. Cut each sandwich in half and serve with extra avocado and mayonnaise.

Avocado Walnut Bread
Serves 8

Having a healthy quick-bread on hand in the summer gives you the mouthwatering opportunity for instant-gratification without turning on he oven - simply slice the bread for an easy breakfast, snack, or dessert.

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup sugar or more to taste
Zest and juice of a small orange
1 teaspoon baking soda
1 tsp baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup mashed avocado
1 egg, slightly beaten
1/2 cup buttermilk
1/2 cup coarsely chopped walnuts

Directions:
1. Preheat oven to 350 degrees F. and grease a 9-inch square baking dish.

2. In a large bowl, whisk together flour, sugar, orange zest, baking soda, baking powder, cinnamon, and salt. Set aside. In a medium-sized bowl, whisk together orange juice, avocado, egg, and buttermilk.

3. Add wet ingredients to dry ingredients and mix until moist. Fold in walnuts. Bake for 40 to 45 minutes or until bread is golden and a knife inserted in the center comes out clean. Let cool on a wire rack for 5 minutes then invert onto a cutting board. Cut into squares and serve with yogurt or ice cream.

And, of course, you can always transform your avocados into guacamole, salad dressing, or dips. Even easier, just slice them and use as a healthy filling for sandwiches or wraps and even deviled eggs. This summer, make nutrient-rich avocados a staple in your family’s healthy diet.

PointsandPrizes.com Keyword: DIP worth 50 points good through 07/20/08.
Not a member? Join Points and Prizes now for more free stuff!

Every year, at our town’s Fourth of July beach party and concert, I make a big picnic and we invite friends. There’s fried chicken, watermelon, pasta salad, chips, salsa, guacamole, cookies, and random assorted other goodies. There’s water and soda and juice boxes. And sangria. I always make sangria.

Sangria is an ideal refreshment for summer

On a hot, sultry summer night, sangria is so lovely sitting under the fan on the screened porch. It’s even better on the beach with a light breeze gently making the sweaty hairs on the back of your neck stand up. And sangria is at its best when it’s homemade and you can suck on the fruits as you sip.

Sangria is made from wine and fruit

Sangria is a wine punch from Spain. It is typically made with red wine, fruit, a little sweetener, some brandy or other spirit, and sparkling water. Simple ingredients thrown together making something greater than its parts. Deliciously better.

There are spicy sangrias and some that are sweeter than others. There are commercial sangrias, and there are any number of fast, thrown together at the last minute sangrias. But, my favorites are the ones that are several days in the making. The flavors are more blended and more complete.

Delicious sangria recipes

While sangria is typically made with red wine, I include a white wine sangria here. It’s just as fun and refreshing as red wine sangria, yet intriguingly different.

Red wine sangria

1/2 pint strawberries, sliced
1/2 pint cherries, pitted
2 peaches, pitted and sliced
1 large orange, sliced
1/2 cup sugar
1/2 cup brandy
1/4 cup orange brandy
1/2 cup orange juice
1 to 1-1/2 bottles dry red Spanish wine
Club soda or sparkling water, to taste

In a large bowl, combine the strawberries, cherries, peaches, and orange. Add the sugar, brandy, orange brandy, and orange juice. Stir, cover tightly, and refrigerate overnight.

Before serving, combine the wine and the juice mixture. Pour over ice, add a splash of soda water, and garnish with a piece of fruit from the sangria.

White wine sangria

1 large unpeeled orange, sliced
1 unpeeled lemon, sliced
1 unpeeled lime, sliced
1/2 fresh pineapple, cored, sliced
1/2 cup sugar
1 cup brandy
1 bottle dry white wine
Pineapple and orange juice (for serving)

In a large bowl, combine the orange, lemon, lime, and pineapple. Add the sugar and brandy. Stir, cover tightly, and refrigerate three days to two weeks. The longer the fruit sits, the more juice it will release.

Strain the fruit from the brandy, saving the fruit, and measure the liquid. Add an equal amount of white wine and stir. Serve over ice with a splash of pineapple juice and orange juice (one part juice to three parts sangria). Garnish with a piece of the reserved fruit.

If there’s a single food that says summer, it must be watermelon. The green rind, the red flesh, and the black seeds in a big wedge on a hot summer day, juice dripping down you chin - who doesn’t have this memory?

Watermelon is a staple on our summer grocery list, and we can go through a whole fruit in less than a day. While it’s enough to just eat it straight, why stop there?

The other night I made a watermelon salad that was wonderful. Wonderful, I tell you! The only thing that I think might make it more wonderful is substituting chopped basil for the chopped parsley. Oh, and go light on the vinaigrette as the melon itself makes quite a bit of juice for the salad.

Here are some other things to do with watermelon:

• If you can get your hands on different varieties of watermelon, including the yellow fleshed variety, cubing the fruit and alternating colors on a skewer then freezing them makes pretty and tasty watermelon kabob/popsicles.

• Just cubing the fruit and freezing it then putting in ice water with a squeeze of fresh lemon makes for different and delightful rehydration.

• Try adding watermelon cubes to your weeknight green salad.

• Puree the watermelon with a banana and some ice for a light smoothie.

• Make watermelon gazpacho.

• Grill watermelon, yellow pepper and shrimp kabobs. Perhaps topped with watermelon salsa?

• After the kids are in bed, make a watermelon martini. Add some of those frozen cubes of watermelon to the glass, too.

Regardless of how you use watermelon, don’t forget to just let the juice drip down your chin a bit. It is summer, after all!

PointsandPrizes.com Keyword: SQUEEZE worth 50 points good through 07/06/08.
Not a member? Join Points and Prizes now for more free stuff!

School is out and baseball is done. It’s time to hit the beach.

We try to take advantage of the beach as much as possible, having dinner on the sand at least once a week, preferably twice a week. Since the boys are in a sailing camp in the late afternoon, I usually drop them off, come home and get everything together for the beach. I pack the car, pick them up and head straight for the sand.

It’s also time to more carefully consider fruits and vegetables in season. I’ve tried to take that into consideration here.

Recipes with an asterisk are included below.

Sunday: Dinner at the beach. Pork chop sandwiches* and watermelon salad.*

Beach dinners must be exceedingly portable and simple. Not only do we have to get it to the beach, we also have to be able to pack up in a hurry if a thunderstorm should develop.

Monday: Chicken, corn and tomato pasta salad.

My new Sunset magazine arrived yesterday, and it’s always an inspiration

Tuesday: Chicken tinga* tacos.

The smoky chorizo in this dish is what makes it so good. The tinga is just the filling. Add other taco elements (cheese, lettuce, tomatoes, and so on) as usual in the taco shells.

Wednesday: Salad with pears and cheese ravioli.*

I know pears aren’t quite in season, but this salad is very good on hot nights. I can cook the ravioli in advance and toss it all together last minute.

Thursday: Sailing race team family cookout.

Burgers and dogs with the other families at the sailing school.

Friday: Dinner at the beach. Buttermilk marinated fried chicken, corn on the cob, fresh fruit

I may even make the chicken the night before. It’s good hot or cold.

Saturday: Pork and peach kabobs* with peach barbeque sauce, salad.

We’ll be out most of the day with my older son at a sailing race, so having these ready to throw on the grill the moment we get home sounds good. I was inspired by Michele’s piece on kabobs, and by the article on peaches in the latest Eating Well magazine.

Recipes

Pork Chop Sandwiches

1/2-inch thick center cut pork chops
Marinade of your choice - we like barbeque sauce
Burger buns
Tomatoes
Lettuce
Additional barbeque sauce for the bun (but not the marinade)
Guacamole (optional)

Grill the thin pork chops until they are done but still juicy. This does not take very long, really, maybe five minutes per side. Build and serve sandwiches like burgers.

Watermelon Salad

Cubes of ripe watermelon
Feta cheese
Pine nuts, toasted
Flat leaf parsley, chopped
Fresh lemon juice
Canola oil
Salt and pepper

Make a vinaigrette of lemon juice, canola oil, salt and pepper. Toss together the other ingredients in whatever quantities look right to you, and then toss with the vinaigrette.

Chicken Tinga

1/4 lb chorizo sausage, casings removed and chopped
1 onion, chopped fine
3 tbsp water
1/4 tsp liquid smoke
1 or 2 canned chipotle chilies, chopped fine (optional)
1 1/2 cups cooked, shredded chicken breast
1 (8 oz) can tomato sauce
Salt to taste

In a frying pan over medium high heat, combine sausage, onion and water. Cover and cook five minutes, stirring occasionally. Uncover, raise the heat to high, and cook until the onion starts to brown around the edges, 3-5 minutes longer. Add the liquid smoke, chilies, chicken and tomato sauce. Stir and simmer 2-5 minutes. Add salt to taste.

Salad with Pears and Cheese Ravioli

9 oz cheese-filled ravioli, cooked, drained and cooled
1 bag spring mix salad
8 oz sliced mushrooms
1/2 cup sun-dried tomatoes, coarsely chopped
2/3 c crumbled Gorgonzola cheese
2 small pears, cored and thinly sliced
1/3 c red wine vinegar
1/3 c olive oil
1/4 c honey
1 tbsp poppy seeds
1 tbsp minced shallots
1/4 tsp dried thyme
1/4 tsp dried oregano

Combine the vinegar, oil, honey, poppy seeds, shallots, and herbs. Whisk together well. Combine the salad greens, ravioli, mushrooms, sun-dried tomatoes and pears. Toss with the dressing, and sprinkle with Gorgonzola.

Pork and Peach Kabobs

Center cut pork chops
Firm, ripe peaches

Chop both the pork and peaches into large chunks. Alternate on metal or wooden skewers (soak wooden skewers in water for 30 minutes before using). Grill several minutes on each side. Top with barbeque sauce. You can even baste with barbeque sauce while they are grilling.

It’s a sad fact that when I clean out the drawers and cupboards in my kitchen every few months, my response is not, “Yippee! Look at all that space!” It’s, “Woohoo! Time to look for some more gadgets!” I’m a gadget addict, obviously.

Kitchen gadgets make kitchen life fun - and sometimes easier

Kitchen gadgets are some of those things that make life in the kitchen just a little more fun. You don’t need them, but they do make your life more fun, and sometimes even easier. The other night I made 200 chocolate chip cookies for teacher gifts. That meant the big stand mixer, and I sure could have used this nifty gadget – a mixer paddle with the side-scraping spatula incorporated -  instead of stopping every couple of minutes to scrape down the sides of the bowl. In fact, I have ordered it. Absolutely ingenious! There is no way I am making 16 dozen (plus) cookies again without it.

Cool off with fun-shaped ice pop molds 

Also, with the hot hazy days of summer upon us, I’m looking for more ways to cool off. I think I have found it in these ultra fun shaped ice pop molds. Since my kids enjoy making smoothies, I think I’ll have them pour some of their next creation into one of these molds. Even better, they come in other fun shapes, too (read: more gadgets). 

Fun shapes for the kids 

Silicone has really taken off in cooking and baking. From baking to hot pads to ice trays, this flexible material makes for lots of fun. We have Lego ice trays and penguins and stars (they all can double as butter molds) and I’ve seen dolphins and Tetris shapes and all sorts of others. A little trick to cooling down? A single drop of food grade pure peppermint oil in each ice cube tray before freezing - and when you use those ice cubes for water later, it’s like you are cooling off from the inside out. Aaahh.

I scream, you scream, we all scream for ice cream!

Another fun gadget for summer will be this ice cream sandwich maker. Between the cookies I make with the spatula paddle and my favorite homemade ice creams, I think I need to up my time on the elliptical.

Speaking of that homemade ice cream, get the kids involved by getting one of these nifty ice cream makers. Send them out into the yard to kick the ball and earn their ice cream by making it first! We’re going camping later this summer and that means S’mores (with dark chocolate for us). As much as a little grit from a found stick is more authentic when roasting marshmallows, I’m thinking we’ll take along these skewers this time.

Poached eggs made easy 

One of my favorite all-time breakfasts is Eggs Benedict (traditional and variations). Not the healthiest, I know, but I love it. We’ve never made it at home much because we never did refine the egg poaching skill. However, these silicone egg cups look like they will do the trick – and my husband will be making me my favorite breakfast for years to come.

Butter up 

And finally, corn on the cob is a frequent menu item in the summer. Grilled or boiled, this nifty gadget for corn on the cob applies butter just right.

Happy summer, everyone!

PointsandPrizes.com Keyword: POACHING worth 50 points good through 07/06/08.
Not a member? Join Points and Prizes now for more free stuff!

If you’ve been looking for an opportune meal to cook with your kids, kabobs may be the answer. In addition to helping you with the preparation, they can learn about the delectable array of meats, vegetables, and even fruit that can be cooked on the grill.

Tips for tasty kid-friendly kabobs

1. Let the kids pick out the ingredients. Tell the kiddos that they get to plan dinner. Give them a list of ingredients and have them choose three or four (include a variety of proteins, vegetables, and fruit that are amenable to being skewered). Best yet, take them to the grocery store or Farmer’s Market for inspiration for their kabob meal.

2. Mom and dad do the chopping. The beauty and ease of kabobs comes from chopping ingredients into bite-sized pieces. As compared to whole chicken breasts, fish fillets or steaks, the smaller kabob pieces cook quickly and make the presentation of the meal far more exciting. However, mom and dad should do the chopping to ensure little fingers don’t get cut.

3. Marinate the ingredients. For extra flavor, marinate savory ingredients in a flavorful mixture of citrus juice, wine, fresh herbs, garlic, or store-bought marinades. Add a sweet component to meats and seafood by whisking in a bit of honey, fresh pureed berries or fruit preserves. Let ingredients marinate for 30 minutes or overnight.

4. Soak the skewers. If you are using wooden skewers, soak them in water for 30 minutes to keep them from catching fire on the grill. No need to soak metal skewers, but make sure you use tongs or an oven mitt to remove them from the grill - they get hot.

5. Time to skewer. Place the variety of ingredients on the counter and give the kids freedom to thread the skewers any way they want. The following recipes have ingredients singly alternated but your kids might think two or three of one ingredient together is ideal or they may enjoy random skewering. The final dish will taste the same so let them have their creative way.

6. Serve with complementary side-dishes. Once your kiddos choose their kabob ingredients, get their input on accompaniments to round out the meal. Excellent choices for meat kabobs are potato salad, mixed greens, or even warm couscous or tortillas, for an ethnic spin. Vegetable skewers make great side-dishes by themselves and can be served with other grilled goods or with grains. Seafood skewers pair deliciously with rice. Fruit skewers are a natural with ice cream for dessert.

7. Make it a tasty learning experience. As you grill the skewers, explain to your kids how you are cooking them. You’d be surprised by what they will remember. Next thing you know, they will be telling their friends or neighbors how to best put together a delectable kabob dinner. Happy eating!

Kid-friendly Kabob Recipes

Chicken Kabobs with Chili Orange Glaze
Serves 4

Spicy and sweet, serve these juicy chunks of chicken with tortillas, shredded cabbage, and sour cream.

Ingredients:
1 pound boneless, skinless chicken breasts, cubed
Juice and zest from a small lemon
Salt and ground black pepper
1/2 cup orange marmalade
1 tablespoon olive oil
1 small jalapeno, minced (remove seeds and membranes for less heat)
1/2 teaspoon sweet paprika

Directions:
1. In a large bowl, toss chicken with lemon juice, salt and pepper. Set aside and marinate for 30 minutes. Mince the lemon zest and add it to a bowl. Add marmalade, jalapeno, and paprika and whisk to combine. Thread chicken on 10- to 12-inch skewers.

2. Oil grill or spray with nonstick cooking spray and preheat to medium heat. Brush chicken generously with glaze and grill for 10 to 15 minutes or until chicken is cooked through. Be sure to turn kabobs every couple of minutes to cook all sides evenly.

Salmon and Plum Kabobs
Serves 4

Succulent bite-sized pieces of salmon and ripe plum are best served atop a bed of mixed leafy greens and drizzled with a balsamic vinaigrette. For crunch, add a generous sprinkle of sesame seeds.

Ingredients:
1 pound boneless, skinless salmon steaks or fillets, cubed
4 ripe plums, pitted, quartered
1/2 small red onion, cut into 1-inch squares
Juice of an orange
1/2 cup apricot preserves
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
Salt and ground black pepper to taste

Directions:
1. In a large bowl, toss salmon, plums, and onion with orange juice and set aside. In a small bowl, whisk together apricot preserves, olive oil, ground cinnamon, and salt and pepper.

2. Oil grill or spray with nonstick cooking spray and preheat grill to medium. Thread a piece of salmon, plum, and three squares of onion on a 10- to 12-inch skewer and repeat three or four more times to fill skewer. Repeat with additional skewers until all of the salmon and plum are threaded. If you have extra onion, save it for a later use.

3. Brush skewers with glaze and grill, brushing with remaining glaze every 3 to 4 minutes, for 7 to 10 minutes or until salmon is just cooked through. Be sure to turn kabobs every couple of minutes to cook all sides evenly.

Garlic Thyme Vegetable Kabobs
Serves 6

Garlic and wine infused vegetable skewers slightly charred from the grill make excellent accompaniments for grilled meats or for a smoky vegetarian meal paired with quinoa or whole wheat couscous and feta cheese.

Ingredients:
1/2 cup white wine
1 tablespoon olive oil
3 cloves of garlic, crushed
1 heaping tablespoon fresh thyme leaves
Salt and ground black pepper
8 ounces button mushrooms, halved
1 small zucchini, cut into 1-inch thick slices
1 small crookneck squash, cut into 1-inch thick slices
1 small onion, cut into bite-sized chunks

Directions:
1. In a large bowl, whisk together white wine, olive oil, garlic, thyme, and salt and pepper. Add vegetables and toss to coat. Set aside to marinate for 30 minutes, tossing occasionally. Thread a piece of mushroom, a slice each of zucchini and squash, and chunk of onion onto a 10- to 12-inch skewer. Repeat three or four more times to fill skewer. Repeat with additional skewers and remaining vegetables.

2. Oil grill or spray with nonstick cooking spray and preheat to medium-high heat. Cook 4 to 5 minutes per side, or until vegetables are lightly browned and tender.

Coconut Pineapple Kabobs
Serves 4

Serve these tropical treats with vanilla ice cream and ginger snaps.

Ingredients:
2 heaping cups pineapple chunks
1/2 cup shredded coconut

Directions:
Toss pineapple with coconut, coating evenly. Thread pineapple onto 10- to 12-inch skewers. Oil grill or spray with nonstick cooking spray and preheat to medium heat. Grill kabobs for 5 to 6 minutes, turning to evenly cook all sides. Kabobs are done when pineapple is warm and coconut is golden.

PointsandPrizes.com Keyword: COCONUT worth 50 points good through 07/06/08.
Not a member? Join Points and Prizes now for more free stuff!

Did you know that feeding your family an extremely low-fat diet is actually not in the best interests of their health? Though dietary fat contributes more calories per gram as compared to carbohydrates and protein (1 gram fat = 9 calories; 1 gram carb or protein = 4 calories), the right fats are actually essential to a healthy diet.

Less fat could actually be less healthy 

Research has shown that consuming less than 20 percent of your calories from fats and oils may actually increase your risk of heart disease and even prevent your good cholesterol (HDL) from rising. Good-for-you fats, such as omega-3 and other unsaturated fats, are heart-healthy, can improve your cholesterol profile, and help your body better absorb other nutrients, like antioxidants and phytochemicals.

However, as with all foods, keep your oil intake in check. One tablespoon of most oils is about 120 calories. The good news is that a little oil can go a long way. Aim for one to one-and-half tablespoons of healthy oils per day, using the following oils for your family’s meals.

Olive Oil

The most commonly hailed good-for-you oil, olive oil comes in different varieties. Extra-virgin olive oil is the highest in quality and a natural for vinaigrettes and drizzling on vegetable, grain, or pasta salads. Olive oil is also divine brushed on crusty bread for sandwiches or tossed with hot pasta and Parmesan cheese. In addition, olive oil is a healthy choice for sautes.

Flaxseed Oil

Nutty in flavor, flaxseed oil is rich in alpha-linolenic acid, which your body converts to heart-healthy omega-3 fatty acids. Flaxseed oil is delicate and should be used in unheated dishes. Try adding it to smoothies or whisking it together with flavorful vinegars to put on your salads and vegetables. Because of its delicate nature, keep flaxseed oil refrigerated.

Sesame Oil

Use sesame oil when stir-frying or cooking at high temperatures, because it can stand up to the heat and has a high smoke point. The distinctive flavor of sesame adds a nutty flavor to mild-flavored ingredients, such as chicken, white fish, and vegetables. Sesame oil comes in dark and light varieties - the dark oil has a stronger flavor. And if sesame is too distinct for your tastes, use peanut oil, instead.

Safflower Oil

Another delicate oil, safflower oil is derived from the thistle-like safflower plant. Light in flavor, safflower oil is ideal for salad dressings or when you simply want to add some staying power to low-calorie ingredients. Keep safflower oil in the refrigerator until ready to use.

Coconut Oil

Despite being previously maligned for its saturated fat content, coconut oil is now being hailed as one of the healthiest oils you can consume. Though coconut is high in saturated fat, research indicates the type of saturated fat found in coconuts (which is different than the saturated fat found in animal fats) actually helps your body burn fat for energy, boosts metabolism, and is good for your immune system. Whisk coconut oil into vinaigrettes, drizzle on vegetables, or combine with olive oil for your next saute (coconut oil does not have the same nonstick qualities as other oils).

So, for your health, try these different cooking oils and strive to get more of the right fats in your diet.

It’s strawberry season in the northeast. What a delicious time of year.

My mother used to prepare strawberries very simply: hulled, quartered and sprinkled with a little powdered sugar. Sometimes we’d pour over just a touch of light cream. When I was older, I remember several special Sunday brunches out with my dad and the chocolate dipped strawberries that were served. Those are some lovely childhood memories.

The joys of picking your own strawberries 

There’s a pick-it-yourself farm up the road that we are planning to visit this weekend. I have some loose plans for the fruit we pick, but the truth is, most of it will be snacked on before I can prepare any recipes. I’ll hold some back for strawberry pancakes on Sunday morning, and if there are any left on Sunday evening, I’ll slice them into a green salad with a simple balsamic vinaigrette and goat cheese.

My kids like to make smoothies and I like to make blend up some strawberry milk on hot summer afternoons. And of course, there is homemade strawberry ice cream and strawberry rhurbarb pie. I also add fresh strawberries when I make sangria.

Strawberry season is over too soon

New England strawberry season always seems to be over too soon. Last year, however, I discovered a farm stand that imports late season strawberries from Quebec. I first encountered these little jewels on a camping trip in Canada a couple of years ago, and now I look forward to fresh strawberries into early September. They are smaller are more intensely sweet and redder than the California grown berries we get in the local market.

We put strawberry plants in the garden this year. They are not expected to really produce this year, but it’s awfully fun imagining the future bounty. I look forward to the yield in coming years, and maybe even enough for big pie.

Berry good recipes with strawberries 

Strawberry Milk, or Sunshine’s Favorite “Pinky!” Milk

Generous handful of ripe strawberries, hulled
Milk
Honey to taste

Combine the strawberries and milk in a blender and blend until no chunks remain. Taste the milk and if it needs a little added sweetness, add some honey (sparsely, at first), blend some more and taste again.

Strawberry Salsa

Very good on baked fish or grilled porkchops.

1 c or so strawberries, hulled and chopped
1/3 c finely chopped onion
1/2 red pepper, finely chopped
Juice of 1/2 lime
2 tbsp minced cilantro
Pinch of kosher salt, dash of pepper.

Combine and season to taste with salt and pepper.