Choosing to play baseball can be a turning point in a young person’s life. Becoming a part of a team and getting outside and working to improve one’s skills can provide lessons that will pay off throughout a person’s life.
Exercise in fresh air is an important part of playing a team sport outdoors. If young people are outside running around, exercising and practicing baseball, they will be in better shape and live a healthier lifestyle.
The skills in baseball are not easy to learn. Players who can hit, throw, field and run the bases often feel pride with each new skill they add. This helps drive home the concept that if you work hard you can learn new things and accomplish a great deal that you were not able to do before. This lesson translates well beyond the baseball field.
Having fun is perhaps the most basic concept of all. Players get out on the field and they hit, run and catch, and it’s a very enjoyable activity. Young people want to have fun.
Playing baseball can teach a player about the importance of teamwork. For example, if a team is tied going into the bottom of the ninth inning and then gets its leadoff runner on first base, in order to get the potential winning run to second base, the next batter will often lay down a sacrifice bunt so the runner can get to second base. If the subsequent batter gets a hit to drive in the winning run, he might get the credit, but it couldn’t have been done without the sacrifice bunt. That player might not get the attention, but he is just as vital when it came to winning the game.
Huron Baseball is a division of Huron Little League, Inc. and covers the teams involved in Huron High School Spring Baseball, Teener Baseball, and American Legion Baseball. If anyone is interested in playing for Huron Baseball or is interested in being an adult volunteer, please join us. For more information, please contact Cory Huber at 354-1040.
Black Bean Vegan Enchilandas
· 1 tablespoon canola oil
· 1 medium size yellow onion (finely chopped, approximately 8 oz)
· 2 cloves garlic, minced
· 3 tablespoon chili powder
· 2 teaspoon cumin powder
· 2 cups cooked black beans
· 1 teaspoon salt
· 2 cups tomato puree or 1 can (15 oz) tomato sauce + ½ cup water
· ½ cup + 1 tbs chopped fresh cilantro
· 1 medium size jalapeno (seeded, finely chopped, approximately 1 oz)
· 8 ounces vegan cheese (Mexican style GoVeggie preferred)
· 12-14 (5.5-inch) corn tortillas (gluten-free if desired)
1. Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
2. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapeno, and 4 ounces of cheese.
3. Preheat oven to 350 °F.
4. Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
5. Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
6. Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
7. Garnish with the remaining cilantro before serving.
· ½ cup Italian dressing
· ½ cup teriyaki sauce
· 5 boneless chicken breast halves, skin removed
Combine the Italian dressing and teriyaki sauce. Marinate the chicken in this mixture overnight. Grill over hot coals for about 20 minutes, turning chicken after 10 minutes. Cook until the meat is no longer pink and the juices run clear.
Homemade Tomato Salsa
· 3 large tomatoes, seeded and chopped (3 cups)
· 1 small green bell pepper, chopped (1/2 cup)
· 3 garlic cloves, finely chopped
· 8 medium green onions, sliced (1/2 cup)
· 2 tablespoons chopped fresh cilantro
· 1 tablespoon finely chopped jalapeño chili pepper
· 2 to 3 tablespoons lime juice
· ½ teaspoon salt
1. Mix all ingredients in glass or plastic bowl.
2. Cover and refrigerate until serving.
· 4 cups fresh broccoli florets
· ½ cup mayonnaise
· 2 tablespoons balsamic vinegar
· 2 tablespoons granulated sugar
· 1/3 cup raisins
· ¼ cup sunflower seeds
· ¼ cup red onion, chopped
· 1 cup frozen peas, thawed
This recipe gives broccoli a new twist
1. Fill a large quarter-boiler ¾ with water, bring to a boil, and add 1 teaspoon salt. Add broccoli florets and let boil for 10 seconds. Quickly remove and transfer to a bowl filled with ice or ice water. Drain well.
2. In a separate bowl, combine mayonnaise, vinegar, and sugar. Whisk together well. Add remaining ingredients and toss to coat.