Summer
Chanclas (Summer Sandals)
 Yessssss,
summer has almost arrived. I’m thinking baseball,
sunscreen, lazy days by the pool, frozen drinks and relaxation.
Of course, my kids are fighting in the background right now, so
“relaxation” might not be the best word at the moment. But a
woman can dream, can’t she?
Aaaanyway, when the sun shines and the days grow
warm, it signals the arrival of flip-flop season. Or in my
Latina mind, chanclas. A girl can never have too
many chanclas, especially if they’re pretty, or dainty, or fun.
And for our craft column this month, we’ll focus on the “fun”.
Here’s an easy-schmeasy craft that anyone who
can wield a pair of pinking shears and tie a knot will be able
to handle.
Supplies:
1 pair of inexpensive flip-flops (chanclas) --
We hit Wal-Mart and each found a pair for less than $4.
1/4 yard of two different designs/colors of
material -- Since we’re getting ready for Mother’s Day at
Wrigley Field where I’ll get to cheer on my beloved Cubbies, two
of us chose red and blue.
Pinking shears
Method:
Cut material into strips measuring 1/2 inch in
width by 8 inches in length. Alternating colors, tie
strips around flip-flop/chancla straps, covering entire strap.
 Fluff the strips. Slide your feet in,
showcasing your brightly painted toenails. Hit the
beach!!!! (Believe me, if there were a beach near St.
Louis, Mo., you’d see a picture of me hitting the beach right
here!)
Have fun and enjoy your summer. And if you
happen to catch the Cubbies playing on TV, think of the Posse’s
biggest Chicago Cubs fan (me!).
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It’s
Picnic Time!
Grilled Salmon Steaks
This is one of my family’s favorites, and it’s
heart-healthy too!
4 salmon
steaks (The color and texture of sockeye is great, if you can
get it.)
Marinade:
2 tablespoons olive oil
1
tablespoon vinegar
1
tablespoon grated orange rind
1/3 cup
orange juice
2 cloves
garlic, minced
2
teaspoon paprika
Salt and
cayenne pepper to taste
Combine all of the above
ingredients. Marinate the salmon in the
refrigerator for at least 30 minutes. Grilling
time depends on the thickness of the steaks.
Flip them halfway through the cooking time so
you get an even finish on both sides. Serve with
grilled vegetables and your favorite summer
salad.
Black-eyed Pea Salad
Contributed by Karen
Potter
2 cups cooked black-eyed peas (canned are okay)
1 rib
celery, finely diced
1/4 cup
jicama, finely diced (or water chestnuts, if you can’t find
jicama)
1/4 cup
red onion, finely diced
1/4 cup
each red and green bell pepper, finely diced
1/8 to
1/4 cup fresh, flat-leaf parsley, chopped
2
tablespoons red wine vinegar
2
tablespoons extra-virgin olive oil
Salt and
black pepper to taste
Here comes the easy part!
Combine all ingredients in a bowl, and toss
until the dressing is distributed. This
recipe is easily doubled, and there are rarely
any leftovers!
The Samba Six
Okay, here’s the easiest recipe
in the world. In addition to picnics, it’s also
perfect for potlucks and parties. It can be
served chilled or at room temperature, and the
only eating utensils you need are a bag of corn
chips.
Pick a cake pan, deep-dish pie
plate, casserole or whatever looks about the
right size for the amount of people you want to
feed.
Ingredients:
Refried beans (canned is fine)
Guacamole (the thawed frozen stuff is fine)
Sour
cream or plain yogurt
Your
favorite salsa
Canned,
sliced, black olives
Shredded
Cheddar cheese
Lay down a layer of each
ingredient in the order above, starting with the
beans. Dip it up with corn chips. That’s it!
If you want to get fancy, use
slices of fresh, ripe avocado instead of
guacamole. Toss them with a little lemon juice
and salt before laying them down. If you have
dairy-sensitive friends, serve the Cheddar
cheese on the side and use plain soy yogurt
instead of sour cream (it’s a very good
substitute, so you won’t mind). If you’re
feeling fiscally generous, use kalamata olives
instead of canned black olives. Sprinkle pine
nuts and chopped cilantro on the top. Go wild!
Just don’t forget the corn chips.
Tasty Baguette Sandwich
I once had a sandwich in Assisi, Italy, that was one of the best I’ve ever eaten--and it was
incredibly simple. All it consisted of
was:
Bakery-quality, crusty baguette
Thinly-sliced prosciutto
Thinly-sliced provolone cheese
I like to make one long sandwich
and cut it into 1- to 2-inch, finger-sized
pieces. It’s easy to pack several handy
servings into sandwich bags and take to potluck
lunches, buffets...and picnics!
Watermelon Margaritas
Contributed by
Dianna Love Snell
2
teaspoons sugar
2 fresh limes, cut in half
4 cups seedless watermelon, cut in 2-inch chunks
2 tablespoons sugar
1/2 cup tequila
1/4 cup orange-flavored liqueur, such as Grand Marnier or Triple
Sec
Lime wedges, for garnish
Watermelon balls, for garnish
Place 2
teaspoons sugar in a small dish. Rub rim of margarita glasses
with 1 cut half of lime, then roll glasses in sugar to coat.
Place prepared glasses in the freezer until ready to serve
drinks.
Combine juice of limes, watermelon, 2
tablespoons sugar, tequila and orange-flavored liqueur in a
blender, and process until smooth. Fill blender with ice cubes,
and process until mixture is a slush consistency. Fill prepared
glasses with margaritas; garnish each glass with a lime wedge
and watermelon balls on a skewer, and serve immediately. Serves
6.
Super Sub Sandwiches
Contributed by Pam Payne
My family loves these in the summertime, when
it’s too hot for a big meal. I also fix them and
put them in my husband’s lunch box every once in
a while as a change from boring, plain turkey
sandwiches. They work great for picnics.
Just wrap in foil for transport.
French or sourdough sub buns
Mozarella or Swiss cheese, sliced
Thin-sliced roast beef, turkey and pastrami
Green
leaf or romaine lettuce
Tomato
slices
Bell
pepper, cut into thin strips
Sliced
black olives
Ranch
dressing (or whatever dressing you like)
On the bottom half of each sub bun, layer
ingredients in order, beginning with the cheese.
Salt and pepper to taste, put the top on, and
enjoy!
Tabouli Salad
Contributed by
Bridget Stuart
3/4 cup cracked wheat (or bulgur
wheat--available in bulk bins or boxes in rice
section)
1/2 cup
thinly-chopped chives
1 cup
chopped parsley
1 pint
grape tomatoes, cut in halves
2
tablespoons fresh mint leaves, snipped fine
1/4 cup
fresh-squeezed lemon juice
1/2 cup
olive oil
1
teaspoon salt
Soak cracked wheat in cold water
for at least 30 minutes; then drain and squeeze
out excess water. Mix wheat, chives,
parsley, tomatoes, and mint in a large, glass
bowl. Whisk lemon juice, olive oil, salt,
and mint together; pour over wheat mixture, and
stir until wheat is well coated and all
ingredients are evenly distributed. Chill
before taking on your picnic, and enjoy!
Apricot Tarts
Contributed by
Bridget Stuart
1 pound softened butter
1 cup
white sugar
5 cups
flour plus more if needed
1
tablespoon almond extract or almond oil
Small
jar of apricot jam, preferably with large fruit pieces
Muffin
cups
Muffin
pan
Preheat oven to 350 degrees.
Cream butter and sugar, and add flour little by
little till it holds together in a nice dough.
If it seems too squishy, you may add a little
more flour. Place 12 muffin cups in a
muffin pan (you may have enough dough for
more!). Press generous tablespoons of the
dough in the bottom of muffin cups and make an
indentation with your thumb in each (to make
room for the jam). Bake for 10 minutes,
then remove from oven, press down in center of
tarts again with a spoon or the rounded end of a
melon baller (the dough will have risen up;
you’re punching it back down) and drop scant
teaspoonfuls of apricot jam into the center of
each tart. Bake for five minutes more or
until set but not brown. Cool and pack
carefully for your picnic!
Venetian Chicken Salad (from
Venice Beach, not Italy!)
Four poached chicken breasts (or two, if they
are sold as doubles)
1 1/2
cups red, seedless grapes, halved
1/4 cup
broken pecan pieces or slivered almonds (not both!)
4
chopped celery stalks
1/4 cup
finely-snipped chives
1
teaspoon snipped, fresh tarragon
3/4 cup
Hellman’s mayonnaise (can use less if desired)
Pull the cooked chicken apart
into pieces, then cut to approximately one-inch
size bits (just chopping it from the beginning
makes it dry). Mix together with grapes,
pecans or almonds, and celery in a large bowl.
Blend chives and tarragon into the mayonnaise,
then mix thoroughly into the chicken mixture in
the bowl.
Serve on lettuce leaves or in
croissants for your picnic! Chill first
and keep it in a cooler if your picnic is
anywhere but in your own backyard!
For metric conversions of the measurements above, consult any of
the following sites:
http://southernfood.about.com/library/info/blconv.htm
http://www.thatsmyhome.com/recipes/conversion.htm
http://www.gourmetsleuth.com/conversions.htm
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