|Picnic Recipes for
Canada and Victoria Day
In every region of Canada 131 years ago, picnics were a
favorite form of socializing in the summer and food was always
the star attraction, especially on July 1, which was known as
Dominion Day. Today, it's called Canada Day.
In 2004, Canada Day picnics are a little simpler, less
awesome than the 12- to 15-course meals of another era. Some
families may opt for grilled hot dogs and ice cream cones, still
others might want to be more elaborate. Here are some suggestions
to spice up your Candian Picnic
Grilled Vegetable Pizza
15 mL (1 tbsp) olive oil
1 red pepper, cut in quarters, cored, seeded
1 yellow pepper, cut in quarters, cored, seeded
10 large mushrooms
1 large red onion, peeled, cut through root end into 1.25
cm ( 1/2-inch) wedges
4 individual prepared pizza crusts
60 mL ( 1/4 cup) bottled peanut sauce
5 mL (1 tsp) hot pepper sauce
500 mL (2 cups) grated mozzarella cheese
125 mL ( 1/2 cup) freshly grated Parmesan or Romano cheese
375 mL (1 1/2 cups) crumbed goat cheese
125 mL ( 1/2 cup) chopped green onion tops
Brush vegetables with oil and grill for 3 to 4 minutes
turning half way through. Allow vegetables to cool slightly and
then slice peppers and mushrooms. Place pizza crusts on oiled
grill and grill 1 to 2 minutes on each side. Meanwhile, combine
peanut sauce with hot pepper sauce. Spoon sauce over crusts.
Sprinkle crusts with mozzarella and Parmesan cheese. Top with
grilled vegetables, goat cheese and green onions. Using a large
metal spatula return pizzas to grill. Close grill or cover
pizzas loosely with foil. Cook for approximately 3 to 5 minutes
depending upon crust thickness, using tongs to rotate for even
cooking. Transfer to plates and serve.
Makes 4 pizzas.
Source:Tabasco Brand Pepper Sauce.
Thai Chicken Noodle Salad
450 g (1 lb) pkg spaghetti
10 mL (2 tsp) sesame oil
3 to 4 limes
30 mL (2 tbsp) soy sauce
10 mL (2 tsp) Sambal Oelek or Oriental chili-garlic sauce
5 mL (1 tsp) each of salt and sugar
4 skinless, boneless chicken breasts
1 red pepper, seeded
2 to 3 carrots
4 celery stalks
115 g ( 1/4 lb) snow peas
30 mL (2 tbsp) olive oil
2 crushed garlic cloves
60 mL to 125 mL ( 1/4 to 1/2 cup) water
60 mL to 125 mL ( 1/4 to 1/2 cup) finely chopped fresh
4 green onions, thinly sliced
Cook pasta according to package directions for minimum
time suggested, usually 8 minutes. Drain and rinse with cold
water until cool. Drain again. Place in a large bowl and stir
with sesame oil. Finely grate peel from 1 lime and squeeze
enough juice from limes to measure 60 mL ( 1/4 cup). Stir juice
with peel, soy sauce, Sambal Oelek, salt and sugar. Stir with
pasta to coat.
Slice chicken into bite-size pieces. Thinly slice pepper
and carrots into long strips. Thinly slice onion and celery.
Trim ends from snow peas.
Heat 15 mL (1 tbsp) olive oil in a large frying pan set
over medium-high heat. Add half of chicken and cook, stirring
often, until lightly browned, about 3 minutes. Remove chicken
from pan. Repeat with remaining oil and chicken. Return chicken
and any juices to pan. Add garlic and onion. Cook until onion
has softened, about 3 minutes.
Stir in 60 mL ( 1/4 cup) water, pepper, celery and
carrots. Continue cooking, stirring often, until hot, about 3
minutes, adding more water, 15 mL (1 tbsp) at a time, to keep a
little sauce visible under mixture. Add peas. Stir until they
are bright green about 1 minute. Toss with spaghetti, coriander
and green onions. Serve right way. Or if taking to a picnic,
refrigerate, uncovered until cold for up to 1 day.
Shopping tip: Sesame oil, Sambal Oelek and
chili-garlic sauce are found in supermarkets where soy sauce is
sold, as well as in specialty food stores.
Makes 3 L (12 cups).
Source: More Vitality Cooking by Monda Rosenberg and
Frances Berkoff (HarperCollins, $13.95).
Chopped Summer Salad with Mint
and Parmesan Dressing
1 clove garlic, minced
2 mL ( 1/2 tsp) salt
10 mL (2 tsp) Dijon mustard
15 mL (1 tbsp) white wine vinegar
75 mL (5 tbsp) vegetable oil
45 mL (3 tbsp) olive oil
375 mL (1 1/2 cups) peeled, seeded cucumber, diced into
1.25 cm ( 1/2-inch) cubes
1 head romaine lettuce, washed, dried and cut into 1.25 cm
( 1/2-inch) sqaures
250 mL (1 cup) radishes, diced into 1.25 cm ( 1/2-inch)
500 mL (2 cups) tomatoes, diced into 1.25 cm ( 1/2-inch)
250 mL (1 cup) yellow pepper, cut into 1.25 cm ( 1/2-inch)
60 mL ( 1/4 cup) finely diced red onion
125 mL ( 1/2 cup) Parmesan cheese
125 mL ( 1/2 cup) fresh mint, coarsely chopped
In a small bowl, whisk garlic, salt, Dijon mustard and
vinegar together. Slowly whisk in the vegetable and olive oils.
Mix all vegetables together in a large bowl. Pour the
dressing over the vegetables and toss well. Add Parmesan cheese
and mint and toss again.
Serves 4 to 6.
Source: Screamingly Good Food by Karen Barnaby, (Whitecap
Canada Day cool as a colada
Sip into summer with a Canada Day ice cream pina colada.
The dog days cooler is just perfect for the dock, deck, porch or
"When friends drop in mid-afternoon," says
Suzanne Janusz, home economist for Nestle Canada Inc., "I
like to offer them a drink that's satisfying as well as
deliciously cooling. My Canada Day ice cream pina colada fits
the bill just perfectly."
In blender, blend four scoops premium vanilla ice cream,
250 mL (1 cup) crushed pineapple and 60 mL ( 1/4 cup)
coconut-flavored rum until smooth. Pour into two tall cocktail
glasses and decorate each with a chunk of pineapple.
Rhubarb Crumb Pie
300 mL (1 1/4 cups) all-purpose flour
2 mL ( 1/2 tsp) salt
45 mL (3 tbsp) butter or soft margarine
45 mL (3 tbsp) ice water
250 mL (1 cup) granulated sugar
60 mL ( 1/4 cup) all-purpose flour
Grated rind of 1 medium orange or lemon
1 egg, beaten
1.25 L (5 cups) sliced fresh or thawed rhubarb, cut in 1
cm ( 1/2-inch) pieces
80 mL (1/3 cup) packed brown sugar
60 mL ( 1/4 cup) quick-cooking rolled oats
60 mL ( 1/4 cup) whole-wheat flour
5 mL (1 tsp) cinnamon
30 ml (2 tbsp) butter, melted
In mixing bowl, combine flour and salt. With pastry
blender or 2 knives, cut in butter until consistency of oatmeal.
Sprinkle with water; toss with fork to mix. Sprinkle evenly into
23 cm (9-inch) pie plate; press firmly over bottom and sides to
create evenly thick pastry. Set aside.
Filling: Combine sugar, flour and orange rind; mix well.
In another bowl, mix egg and rhubarb; add sugar mixture and stir
to mix. Spoon into prepared pie shell.
Topping: In bowl, combine sugar, oats, flour and cinnamon;
drizzle with butter, tossing to mix well. Sprinkle over filling.
Bake in 200 C (400 F) oven for 45 to 60 minutes or until topping
is golden brown and rhubarb is tender. (If top browns too
quickly, cover loosely with foil after 30 minutes of baking.)
Let stand for at least 1 hour before serving.
Makes 8 servings.
Source: Smart Cooking by Anne Lindsay (Macmillan, $24.95).
If a picnic is in your Canada Day plans, here are some
tips to make it a success:
-- Carry a large plastic bag in case there are no
garbage cans at the site.
-- Wrap a napkin around each place setting (fork,
spoon and knife) and tie with a piece of colorful yarn.
-- Dampen inexpensive cloth napkins, fold and wrap
in a plastic bag and use as an after-picnic clean-up for hands.
-- Make sure any food to be packed in a cooler is
-- If the trip is long, freeze raw chicken and meat
to be grilled and put it frozen into the cooler. It will thaw
during the journey.
-- An egg carton makes a handy container for small,
bruisable items that need protection such as apricots, plums,
tomatoes and devilled eggs (individually wrap the eggs in