GRANPA LOVES SUMMER BARBECUE COOKING

Summer barbecuing is so tasty. Last night steak barbecued with some corn on the cob cooked with the  husk. Accompanying the steak and corn a Greek salad using some romaine lettuce from the garden. Tonight chicken legs on the barbecue with grilled eggplant using the new grill accessory bought by Barb. Used the remainder of some meat sauce, making a few rigatoni along with fried zucchini pieces and peppers- picked fresh from the garden for our meal. Of course we eat outside as much as possible. Barb works inside all day so wants as much of the outdoor life as possible. I like to annoy Barb as soon as we eat asking what should we have for dinner tomorrow. She always reminds of the story of her first trip to Italy in 1991. My cousin Maria Pia was a great cook and would spend hours cooking the evening meal. At one of Barb's first meals, everyone was eating the delicious food, not commenting on it but talking about what would be for dinner the next day. Well it's an Italian thing, what can I say?

VEGETABLE SOUP USING THOSE SUMMER VEGETABLES

Today I am making a wonderful meal using vegetables from my summer garden. Vegetable Soup! The Swiss Chard has grown which makes the dish tastier with this fresh ingredient. Boiling and cooking the Swiss Chard separately then adding it to the pot of other vegetables-potatoes, carrots, onions, peas, celery, garlic. I have posted previously on this delicious Italian recipe. Is it really an Italian dish?

Or is it just a wonderful way to use a variety of vegetables for a low calorie meal? You decide! Of course if I add some crunchy Molisana bread as a side dish then it really would be Italian.
#vegetablesoup#summervegetables#swisschardinsoup#useslotsofvegetables#peas#carrots#onions#garlic

CANADIAN CORN ON THE COB-A TRIBUTE TO OUR FIRST NATIONS

Canadian corn on the cob is something most immigrants to Canada discover eventually. For me as a young child, Italians would say Corn is for cattle and refused to eat it. So over the years, I have discovered how good it really can be. Peaches and Cream is the most popular edible corn to buy locally.
There are several ways to cook it.
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1.Husk( take all the green outer edge and little strings off) it and boil in water for a few minutes. It is good with some butter or margarine with a little salt. It is hot so one needs to let it cool a little to eat it.
2.A second way is to husk it and grill the whole cob on the barbecue. The kernels get a little blackened but there is a barbecue taste.
3.Recently, I do not husk it. But soak the corn with husk left on in a little water then put it on the barbecue with the husk and cook it. Peeling the husk after cooking leaves the corn very delicious. Most dietitians would agree with more of the nutrients intact.

What is fun about eating corn on the cob now is the fact all my grandchildren love it. When trying to get children to add more vegetables to their diet, this is a good start. So  know they will enjoy it so it is added to my menu.

For those of you that are not familiar with Canadian history, Barb tells me the area where we live- York Region- was home to the Huron, Neutral and Tobacco First Nations tribes. Corn was a staple for them. They were able to preserve it for the long winter months.  Every time we go by any corn field, Barb reminds me that a part of that history remains with us today.  To be truly Canadian means loving corn on the cob.

I have tried growing corn in my garden which is easy to do. The problem is my backyard squirrels would attack my stalks as soon as they started to be a decent size so I now rely on supermarket sales or trips to the local farmers' markets.
Corn for North Americans is also an ingredient in many food items. Just check the labels on most foods which can have a corn base.
A recent day trip included this wonderful vegetable as part of the lunch meal. Seeing one of my grandsons finish a whole cob in record speed was very rewarding. Granpa did okay too!
#corn#Hurons#grandkidseatcorn#canadiancorn#peachesandcream#Firstnationshistory#YorkRegionhasfirstnationshistory

PIZZA ITALIAN STYLE FOR A SATURDAY NIGHT

Real Italian pizza can include anything. Tonight I am making 2 pizzas one with swiss chard from the garden and the other with zucchini slices. Healthy-yes? Buy some pizza dough from an Italian place like Grande Cheese locally. There are many recipes for making your dough if you want! Spreading it on a greased pizza pan or cookie sheet works before putting the ingredients on the dough! Watching my weight lately, fresh veggies are good! Barb will take some pictures I am sure. Saturday night with pizza and salad  is a good meal. Barb likes a glass of wine with her meal!

JUNE IS THE BEGINNING OF FRESH PRODUCE FROM MY CANADIAN GARDEN

June birthdays are over. Lots of cake and celebrations. Loving the barbecue season. Mostly steak and chicken but I am barbecuing my baked potatoes too. The garden has given me a first feed of zucchini. The parsley, oregano and basil are growing well and have been used in some dishes. I made a simple tomato sauce with the fresh basil on Saturday night to put on our spaghetti. My bean plants have flowers on them so it won't be long before I can write about eating beans fresh from the garden. Hopefully my painful knee will be better after Friday-getting a cortisone shot. Then maybe it will be on to some farmer's markets just in time for the beginning of fresh produce.

If not Barb threatens to go without me!

GRANPA TOOK A BREAK ON OUR CANADIAN FATHER'S DAY

Father's Day started actually on Saturday with my Italian t-shirt as a gift from my daughter and family. I could wear it for the game. Sunday was breakfast at the Sunset Grill which included my favourite one- peameal bacon with eggs sunny side up. And brown toast with jam. Of course lots of coffee. At an outdoor table, it gave ample room for the little grandchildren to move around. The baby chomped on a piece of toast near me. A perfect time for Granpa! No cooking as Barb made some penne with the ragu sauce I had made on the Thursday. Granpa loves to cook but  not on Father's Day!

GRANPA HAS A BREAK ON SUNDAYS

Barb likes to cook on Sundays. So breakfast was scrambled eggs, bacon and whole wheat  toast along with an espresso coffee. Sometimes it is nice for the cook to have a break. Wonder what she will make for dinner today?