Nothing is simpler than chopping up some strawberries, macerating them a bit, and then piling them in an angel food tart and dolloping on the whipped cream.   This, however, gets boring.  The latest issue of Vegetarian Times has a recipe for Summer Pudding, and though I’m not a big fan, I thought it might be something the rest of the family might enjoy, especially since it called for cake and not bread.

All the recipe called for was raspberries, blueberries, strawberries, sugar, and angel food cake. 

So I lined the bowl with plastic wrap and slices of the angel food cake

Cooked the raspberries (which immediately fell apart) with the blueberries, and added the strawberries, which they said to pulse in the food processor, but I got carried away…

It all gets poured in…

covered with more cake, then wrapped up, weighed down, and refrigerated overnight.

Their berries must have had more juice, because in the picture I was working from the cake appeared to be juice soaked.

Wasn’t very impressed with the size of the slices – this is an 8” plate.

Amazingly, it held its shape, I thought for sure it was going to spread.

As predicted, the guys loved it (and it is gone).  I think I will try this again, but do it in a loaf pan with layers so that it is prettier, and the slices are bigger.

This Summer Fruit Pudding has definite possibilities!

There are people who can grab their coolers, slam in hot dogs and all the fixings, drinks, chips, and be out the door.  I am not one of those people.  There are family jokes about my need to take everything with me. 

The boys wanted to spend Fathers’ Day at a park.  I was in charge of food, something to grill – they would carry things (yes, they knew full well what they were getting into).  My first thought, of course, was “Ew, public grill that probably has not been cleaned – hello foil packet meals.”  By the time I had it all together and ready to go, it all fit in one cooler and one grocery bag; everyone was surprised!

For the main course we had Polish Sausage Potato Packets.  I did not put bell peppers in the boys’ packets, but left  in the onion to flavor the potatoes.  These packets don’t need much attention, but they need to be about 4-6” from the coals so that they warm through without burning.  Make sure the tongs you take are not the sharp serrated kind that will pierce the foil.  The corn went on about 10 minutes before the packets.  It was fresh, so I didn’t bother to soak it; probably some water got in the foil when it was in the cooler under ice.  It was a very low maintenance meal to grill!   We had ice cold watermelon and cherries on the side.

While we were cleaning up, I put together Campfire Banana Boats and put them over the now almost spent coals for about 5 minutes.  That was enough to heat the banana and melt the chocolate and marshmallow.  This recipe got 2 votes of “ok, but I wouldn’t choose it”, 1 vote of “this is great – I’ll eat the rest,” and one vote of “ew” (me, I’m not a banana fan and even less of a hot banana fan).  Maybe next time I’ll try baked apples.

This was easy and fun, and rather un-messy way of having a picnic.  I’m already thinking about a ham packet, which would go great with a rice salad….

The longer days have me fooled.  We hang out and play or work, and  the next thing I know it’s 7:30 and I don’t feel like making dinner.  Pizza and hot dogs  might be the occasional remedy, but some thoughtful advance meal planning will ultimately save the day.

My preference is to have things done early, which I can usually do, because the boys like to sleep  late.  Yesterday morning I assembled Super Easy Cheese Lasagna (I make myself feel good about it by using high quality ingredients)  and stashed it in the fridge, then set my cell phone timer to remind me to actually bake it.  The long rest time in the fridge is actually good for the no-boil noodles.   When it’s cooler out I take the time to make a hearty sauce and really craft the lasagna, but this is summer, and light and easy is the key.

Salads are always easy and cool.  Start with some chopped lettuce and spinach (sneak in those veggies!), then look to see what’s in the fridge (when I grill, I try to make double for this very purpose).  Leftover bbq chicken?  Awesome.  Chopped chicken, some shredded cheese, a few vegetables, croutons, and dressing made of bbq sauce and mayo or ranch.  Steak goes well with a blue cheese dressing and red onion (ok, the kids might not like that, make theirs with ranch or italian.  Deli meat turns into a chef’s salad with the addition of hard boiled eggs (10 minutes) and pickles.    Any salad looks like you worked hard at it if you spread chopped lettuce on a platter and then arrange the toppings in rows (like a Cobb).  Taco salads are always a hit, try using ground chicken or pork instead of beef.

Sandwiches go from lunch to dinner just by toasting them.  One I really like is Grilled Pesto Ham and Swiss, but just about anything that has cheese works.  Think panini without having to wash a panini maker (and take it from me – pressing down with a spatula or smaller frying pan is much easier than a foil wrapped brick). 

Chicken/egg/tuna salads (click on the links for some twists on the standards)  become fun when served in a romaine lettuce “boat”, which is an easy alternative to a lettuce wrap.  You don’t need to use mayonnaise as the salad binder, an olive oil vinaigrette or favorite salad dressing will work just as well.

Have an easy meal -  low dishwashing summer!