When the temperature rises in the summer, we like to make these frozen watermelon pops to help beat the heat. They're easy to make, delicious, healthy (they're all fruit, after all), and fun to eat on a hot summer day.
You don't need much to make these, just the watermelon, a little sugar (if needed), a blender or food processor, and ice pop molds. You can use other fruits to make these, too—fresh strawberries are particularly good—but the classic summer flavor of watermelon just seems to be perfect for a frozen treat like this.
The kids like to pitch in and help make these, too, although it can be hard for them to wait while the pops firm up in the freezer. Needless to say, grownups may want to take charge of the blending, for safety's sake.
Chili is one of those meals that can be on the hearty, heavy side and not something you necessarily want to serve for a summer dinner—except for this fresh and healthy version. For this summer chili, I lighten things up considerably and take advantage of fresh summer produce like the zucchini growing in our backyard garden and sweet corn.
Serve this chili with a variety of toppings and add-ons so each diner can customize it to his or her taste. You can make it vegetarian (or vegan) by omitting the ground turkey and doubling the amount of beans, corn, and squash. Either way, it's delicious! And our kids even eat it, too. There's probably no reason you couldn't make this year-round, either, although you'd have to substitute frozen corn for the fresh.
I love my slow cooker, but I really don't use it much during the summer, because, after all, who wants to eat hearty soups and stews on a hot day? Lately, however, I've been trying to think about how to use the slow cooker to make more warm-weather kinds of dishes. One of my successful recipes is for a slow-cooker version of chicken pho, that delicious Vietnamese noodle soup. Simmer the broth all day in the slow cooker, then prep the garnishes and noodles and dinner is ready!
Pho is usually associated with beef, but this chicken version is a little healthier and easier to make. It's probably not 100% authentic, but it tastes pretty darn close to the real thing, without the need to pay a visit to your favorite Vietnamese restaurant (and there aren't too many of them in Marin). One of the great things about pho is that you can vary the taste to your own liking by adding traditional garnishes like fresh herbs, bean sprouts, and chiles. If you (or your kids) like it plain, that's fine, too!
Now that summer is here and the weather is warm, it's the perfect time to not only enjoy a cold glass of iced tea, but to make your own sun tea, too. I've found myself drinking a lot of iced tea over the past few years (it probably has something to do with parental sleep deprivation). I usually buy bottles of Tejava tea, which I love because it's unsweeted and has a good strong tea flavor.
I decided to try making my own and maybe save a little money in the process. I remember my mom making sun tea way back when, and thought I'd give it a try. The results were really fantastic, so I thought I'd share them here. It's really easy to do, really inexpensive, and the kids actually had fun helping make it.
A two-quart sealable glass jar.
Four to six black tea bags
Sprigs of fresh mint (optional)
Place tea bags and mint (if using) in a clean glass jar. Fill the jar with water and seal.
These marinated and grilled short ribs are the perfect thing for a summer backyard BBQ. They only take a few minutes to make and cook (outside of the marinating time), and the sweet-salty soy sauce-based Hawaiian marinade delivers a taste of the islands without having to get on a plane.
You can serve these short ribs in classic Hawaiian plate lunch style, accompanied by two scoops of rice and macaroni salad, but we opted to be a little healthier and make an island-style sesame-cabbage slaw that has added texture from crumbled dry instant ramen noodles.
You'll want to get Hawaiian-style—also called Maui- or flanken-style—short ribs, which are cut in thin strips across the bone. These don't need to be marinated all that long, and only need to be grilled a few minutes on each side. The marinade works great with chicken or pork, too.
Few things signify that summer is finally here as much as the easy availability of fresh and juicy stone fruits like peaches, nectarines, and apricots. Now that we're seeing delicious peaches at the farmers' market and in the produce section of the supermarket, why not make a fantastic dessert like peach crumble? This recipe is a summertime staple in our house, especially when my mom brings over a load of peaches fresh off the tree in her front yard.
Fruit crumbles don't look as pretty and require less work than pies, but are just as delicious. Born out of the need for rationing flour and sugar during World War II, crumbles, in their basic form, involve a fruit filling covered with a crumbly flour, sugar, and butter topping. It's something that's easy enough for the kids to help make, too. They love to mix up the crumble topping and spread it on top of the fruit filling.
When the weather warms up, one of the things we often cool off with are aguas frescas, those refreshing traditional Mexican-style drinks made from various kinds of fruit. You don't have to go to your local taqueria to get them, either—they're inexpensive and really easy to make at home. Kids love them, and they're a healthy alternative to sodas and other soft drinks.
We often make aguas frescas with melons like cantaloupe or watermelon; whatever we happen to have on hand. It's a great way to use up all that watermelon that's been sitting in the refrigerator, which is what we made out latest batch out of. You can use other fruits, like strawberries and even pineapple, but melon is an economical choice and a delicious one, too.
Whenever we get Chinese take-out, my kids love to order cashew chicken. Like many Chinese-American restaurant staples, cashew chicken is actually easy to make at home, and requires only a couple special ingredients, which you should be able to find in the Asian foods aisle of your local supermarket. Accompany this with stir-fried green beans and steamed brown rice for a healthy weeknight meal.
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
This Mother's Day, why not make an old school dessert for Mom—pineapple upside down cake. Pineapple upside down cake is really old school, dating back to the 1920s when canned pineapple from was introduced to the US market by the Hawaiian Pineapple Company, which would eventually become Dole Foods.
Featuring moist and light cake topped with sweet pineapple and a caramelized brown sugar topping, it's no wonder this dessert has been popular for nearly a century. In our recipe, we use fresh pineapple, but you can substitute canned if you don't want to mess around with cutting up and trimming a fresh one. It's equally good with both.