Posts Tagged ‘picnic recipe’

Picnic Food – Recipes and Suggestions

Tuesday, March 23rd, 2010

Hey, picnic lovers! I’m sure, like me, you’re looking forward to warmer weather – picnics, swimming, and outdoor fun are all around the corner. One thing I’m really excited about is trying some out some new picnic recipes. I don’t know about you, but I’ve been making a lot of the same picnic recipes for years, and I think it’s about time to change it up. I’m also going to be trying some new BBQ recipes, which will give my husband a chance to use those new barbeque tools I got him.

My collection of picnic recipes has grown over the years to include lots of kid friendly options, vegetarian dishes, and items for every occasion. We love to BBQ, so most of my picnic recipes are for side dishes. One of my favorite side dishes is a 3-bean salad with quinoa. I tried it out for dinner last week, and it was a hit, so I can’t wait to debut it for picnic season. Here’s the recipe:

3-Bean Salad with Quinoa

Ingredients

  • 1 cup uncooked quinoa
  • Salt and ground black pepper
  • 1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
  • 1 1/2 cups frozen 365 Everyday Value Shelled Edamame, thawed
  • 1/2 cup chopped roasted red peppers
  • 1 (15-ounce) can 365 Everyday Value Kidney Beans, rinsed and drained
  • 1/4 cup 365 Everyday Value Organic Italian Dressing
  • 1 teaspoon dried tarragon

Method

Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.

We’ll also be doing a lot of BBQ, so I’m going to mix things up a little this year – I’ve got some fun BBQ sauces that I’m looking forward to incorporating into picnic recipes, like Peach Barbeque Sauce. Here’s the recipe:

Peach Barbeque Sauce

Ingredients

  • 32 ounces canned peaches
  • 1 1/2 cup vinegar
  • 1 cup cooking oil
  • 1 cup brown sugar
  • 3/4 cup maple syrup
  • 3 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cornstarch
  • 1 tablespoons Worcestershire sauce
  • 1 clove garlic, minced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground ginger

Method

Puree peaches in a blender. Dissolve cornstarch in a little water. Combine all ingredients in a saucepan and bring to a low boil. Reduce heat and simmer for 30 minutes, stirring frequently to prevent burning. Allow to cool.

I know my husband is looking forward to using his barbeque tools. Along with his Barbeque Apron with Chef’s Hat, I got him an 18-Piece BBQ Set, with all the barbeque tools he’ll ever need.

Are you trying out some new picnic recipes this year, or new BBQ recipes?

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Apple Pie Squares

Sunday, February 1st, 2009

2 1/2 cups flour
1 teaspoon salt
1 cup shortening
1 egg (separated)
1 cup cornflakes cereal, crushed
8 cups tart apples, pared and sliced thin
1/2 cup water
1 cup sugar
2 to 3 teaspoons cinnamon
Topping:
1 cup confectioners sugar
3 to 4 teaspoons milk
Combine flour and salt. Cut in shortening. Beat egg yolks with ½ cup water mixing well.
Stir egg mixture into flour mixture. Divide into two halves. Roll half dough on floured surface to 17 x 12 inch rectangle. Fit into of 15 1/2 by 10 1/2 inch pan. Sprinkle cornflakes over dough. Top with apples. Combine sugar and cinnamon. Sprinkle on top. Roll remaining dough to 15 1/2 by 10 1/2 inch rectangle. Place over apples. Seal edges. Cut slits in top. Beat egg whites until frothy. Brush on crust. Bake at 375 degrees for 50 minutes.

Topping, combine confectioners’ sugar with milk. Drizzle top. Cut into bars or squares.
Yield 12 servings or 3 dozen bars.
Variation: Italian Prune Plums, cut in half, may be used in place of the apple!
Pastry is easy to make in a food processor.

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Picnic Ideas

Sunday, January 25th, 2009

Picnics are a delight to all when well organized and managed correctly. And the perfect picnic is always a time long remembered.

One key to a successful picnic is that much of the food is prepared at home, and then transported to an outdoor setting. Don’t waste your time during the picnic to make dishes that can be made the night before and stored in airtight containers. Use this time to enjoy yourself with family and friends.

When deciding upon a location for your picnic you have a great variety of choices. But whether it is a beach, a grassy knoll overlooking a trickling brook, or a designated picnic area, your goal is to be certain your picnic is fun and relaxing.

What to Bring
Before you pack your picnic cooler take a stroll through your garden and pick some nice ripe vegetables or whatever you might have growing. Fresh strawberries straight from the garden are always a favorite. If you don’t have a garden take a trip to your local fruit stand. The fruits and vegetables that you buy here will usually be much fresher than the items that you buy at the local grocery store.

Be sure and include a few sprigs of mint when you pack. Put these in the center of your picnic blanket or tablecloth to keep the bees away. Take a few extra sprigs to enhance the flavor of the lemonade. A tray of oregano, basil and chives allows guests to take a piece of whatever they choose to add to other greens.

For a beautiful centerpiece, scoop the center out of a head of cabbage to make a bowl. Set it in the center of a colorful tray and place carrot sticks, celery, green peppers, broccoli and cauliflower around it. Fill the “cabbage bowl” with spinach dip. This adds color and a touch of class to your picnic.

Plant pansies or petunias in mugs for each of your guests. These can be set beside each plate. When your guests leave, they can take them home, transplant the flowers and keep the mug as a memento of the great day you spent together.

If your picnic is going to take place in the evening, add a citronella candle to your box of supplies. This adds a nostalgic atmosphere and keeps pesky bugs away.

You can choose to prepare all of your food beforehand, taking only things that are ready to serve, or you can take a few prepared foods and cook the rest on the barbecue or grill.

Be sure to add cups, plates, serving utensils, a serrated knife, cutting board, napkins, flatware, salt and pepper and trash bags to your picnic basket. The use of picnic baskets and picnic totes help in keeping your picnic well organized.

Add items to your basket for special picnics. For example, a romantic picnic is more of a hit with crystal wine glasses and fine china along with your wine carried in an elegant wicker wine basket. On the other hand, a family picnic will be more successful if you add a pair of binoculars, a kite and a Frisbee to your basket. This type of picnic calls for sunscreen and insect repellent.

Unwanted Guests
Ants, clouds, and bees are not the only threat to an enjoyable day. Always keep foods in the refrigerator until you are ready to pack your basket. Add a bag of ice or ice packs to keep food cool. Cold foods should be kept at a cool 40 degrees. Never pack your picnic cooler too full. Be sure there is room for air circulation. Hot foods should be kept at 140 degrees or above. This avoids turning your picnic into a salmonella delight.

Keep uncooked meats in airtight containers so juices cannot contaminate other food when transporting them to the picnic. Wash hands, surfaces and utensils before and after handling uncooked meats.

Raw and perishable foods contain bacteria or parasites. When these foods are served undercooked or are prepared, handled or refrigerated improperly, dangerous toxins may develop. This can cause guests to become ill from food poisoning, which causes flu-like symptoms, which makes your picnic not quite so successful.

If salads cannot be kept cold, use vinegar-based salad dressing as opposed to mayonnaise based dressings. Mayonnaise can cause food poisoning if not kept at 40 degrees or cooler.

Wash all produce with cold water before cooking and eating. Cold water helps remove bacteria and toxins such as pesticides.

Always marinate meats in the refrigerator. Boil marinade for a full ten minutes before pouring over cooked foods.

Keep It Simple
If you follow these tips and use your imagination you will have an enjoyable and unforgettable day in the great outdoors. Your food will be fresh and you will keep microscopic guests away.

Remember, there is no need to cook elaborate foods for a quality picnic. The simplest picnic recipes are delicious when eaten under nature’s canopy.

Enjoy!

Ellen

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Three-Bean Salad

Tuesday, January 6th, 2009

1/3 cup cider vinegar
3 tablespoons light corn syrup
1 tablespoon coarse-grained mustard
1 teaspoon canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small red onion, diced
2 cups cooked and cooled black-eyed peas
1 cup cooked and cooled lima beans
1 pound green beans, trimmed and cut diagonally into 1″ pieces
2 tablespoons chopped, fresh parsley

1. In a large bowl, whisk together the vinegar, corn syrup, oil, salt and pepper. Add the onion and black-eyed peas.
2. If using frozen lima beans, cook them in a large saucepan of boiling salted water until tender, about 5 minutes. Remove the beans with a slotted spoon and plunge them into an ice bath. Pat dry and add to the onion mixture. If using dried lima beans, drain the cooked and cooled lima beans, pat dry and add to the onion mixture. (The beans can be cooked in advance and stored covered in a refrigerator for up to 8 hours.)
3. Cook the green beans in boiling salted water until just tender, about 3 to 6 minutes. Drain and plunge into an ice bath. Pat dry and add to the salad along with the parsley. Toss well. Adjust the salt and pepper to taste

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Picnic Potato Salad – no mayo

Tuesday, January 6th, 2009

2 lbs new small red potatoes
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar (see note)
1/4 cup red onion, sliced
1 shallot or green onion, minced
3 cloves garlic, finely minced
1/4 teaspoon each of fresh basil and oregano, minced salt and pepper, to taste
2 tablespoons fresh parsley
1/2 green pepper, cut into thin strips
Because this potato salad contains no mayonnaise, it’s a safe bet for your next picnic or cook-out for those long hot Summer days. Be sure to taste and season well. Scrub potatoes, removing eyes and discarding any green ones. Add 1 teaspoon salt to a medium saucepan of boiling water; gently lower potatoes into water and cook, with skins on until fork tender. Rinse briefly under cold water. Cut into quarters and return to hot pan. Add olive oil and remaining ingredients. Stir for one minute over medium heat. Set aside to cool.

May be served warm or cold.

Note: 1 tablespoon of balsamic vinegar and 2 tablespoons red wine vinegar may be substituted for the 3 tablespoons wine vinegar for a more piquant blend. Add the garlic to the vinegar and let it sit for 30 minutes before preparation to help take the “edge” off

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