we're having a heat wave. . . so whats for lunch?
Here in LA it is ridiculously hot and we lack air conditioning. Typically, thats not an issue but I confess, right now if I could fit in the fridge, I'd be there.
For last week's heatwave, Sunday dinner was giant bowls of gazpacho. Everyone--pups included--found it fine. This week for lunch, we made fruit smoothies [frozen fruit of your choice mostly from trader joes, yogurt, a bit of protein powder, vanilla & honey--WHIRRRRRRRR in the Kitchenaid blender]. I highly recommend mango with fresh blackberries and a touch of cream!
At the Sunday Farmer's market, I bought incrediants for a nice tomatillo salsa--tomatillos, hot peppers, cilantro, green onion and lime--to be scooped onto some grilled fish or chicken tongiht or tomorrow.
What are you eatting in these roasting hot days? Are you cooking? fasting? Eatting out? whirling the blender?
Beet borscht (milchig, easy on the sour cream, with fresh cucumber slices)
Cold tofu with ponzu sauce, scallion, ginger, grated daikon.
Hijiki salad with okara.
Cold grilled-meat salads, as mentioned by others.
And we are drinking a lot of PayOrPlay Jr.'s Famous Favorite Banana Milk:
1-1/2 cups of a good-tasting 2% milk
3 bananas, as black and soft as you can stand them, peeled and chopped into small pieces
Monin almond syrup
Monin vanilla syrup
fresh-grated nutmeg [optional]
Blend the milk and 2 of the bananas in the blender. Use the "milk shake" blade if you have one to maximize frothiness. Blend smooth. Then add another banana, add vanilla and almond syrups and ginger powder to taste (I generally use about a teaspoon of the vanilla and 1-1/2 to 2 teaspoons of the almond and just a sprinkle of the ginger), then blend again to desired thickness and frothiness. Serve over small ice cubes (POPJr. prefers a Pokemon (R) sippy-cup, while I prefer a glass without a straw so I can munch on the ice as I sip). Grate some nutmeg over the top of the glass, if desired. (Cloves are another possibility, though not one of which the rest of my family would approve.) Drink up. Repeat.
Cooking light and avoiding the oven. For lunch made a sandwich of real roasted chicken breast, pesto, heirloom tomatoes, Organic walla walla onion, Goat Cheese and Bubbies Bread and Butter Pickles (really good). :)
Later this week we're doing a fancy tuna salad with Jalepeno Tuna, Jicama and Cilantro on Store bought Tostadas... hmmm!! :)
It's been steamy in Toronto as well. We've been eating lots of main course salads - in the last week, I've made:
- grilled hanger/flank steak with green mango salad (I posted it last week - from recent NYT article - and made it this week-end, so good)
- mixed greens with chevre, strawberries and toasted sliced almonds - truffle oil, balsamic and honey dressing
- a recipe I saw on the recent "fantastic salad" thread from Anne H - thanks Anne! - diced Granny smith, mixed greens, grapes, grape tomatoes, feta and toasted almonds, topped with grilled chicken (I marinated mine in olive oil, lime juice, s&p) and a dressing made from yoghurt, sesame oil, lemon juice (my addition) and toasted sesame seeds. Anne suggested a bit of honey or sugar but I didn't bother. It was amazing!
It was nearly 90°F in San Francisco and we were miserable. We are weather wimps. It's just too hot to eat. I sauteed onion and garlic in olive oil; added one chicken breast cut in chunks, a container of salsa, one chopped green pepper, and a can of drained kidney beans - simmer 5 to 7 minutes. That's what we ate. Quick and Simple. Best of All: the next-day cold leftovers were refreshing - do not reheat - it's better cold! like a cold gazpacho with chicken.
Fog today and we are happy! Cool, calm, and collected.
I've been making simple green salads from ingredients scored at the farmers market. My fave so far is red leaf lettuce, cilantro, sliced red onion, double cream feta, sweet cherry tomatoes, cucumber and a lil finely shredded mozzarella topped with the new Girards Gold Label Wasabi/Ginger Vinaigrette. I'm addicted ate it three times this last week!
i posted a very easy ice cold soup a couple of weeks ago but here is is again. 1 CAN each. refried beans (any flavor you want, we like chorizo, diced tomatoes and beef broth. All about 10.5 oz. cans. Put it all in a blender or food processor and puree. Place in the coldest part of your refrigerator for several hours and chill well. Serve in chilled soup plates and top with sour cream, salsa, corn tortilla crisps what ever you want. Simple and delicious and no added heat in the kitchen.
Saturday I made a cold green bean salad with macerated shallots in red wine vinegar and crumbled stilton cheese. Ate it with leftover cold roast chicken, slices of english cheddar, and a huge handful of sweet cherry tomatoes from the farmer's market. A great hot day lunch.
Yesterday lunch was a cold sugar snap pea salad with mint, lemon juice, olive oil, and lemon zest, with more cherry tomatoes, more cheese, and a cold cilantro marinated tofu salad.
I live in Florida and we're used to the heat, I guess you'd say...but we grill out almost every weekend. Is that an option for you? I realize that not everyone has access to a grill. Tonight I tried a new marinade for chicken and it was VERY good! And, so simple:
1/4 cup cider vinegar
1 1/2 Tablespoons Dijon mustard
1 1/2 Tablespoons whole grain mustard
3 cloves garlic, crushed
Juice of 1 lime
1/2 cup brown sugar (I think I used less, maybe 1/4 cup)
6 Tablespoons olive oil
Salt & Pepper to taste
Combine the above ingredients and pour over chicken pieces, skin removed, in a non-reactive container or Ziploc bag. Turn bag over a few times to coat chicken. Refrigerate for 4 to 8 hours. Remove chicken from marinade and grill over hot charcoal til done. You can boil the marinade gently for a few minutes and pour over the grilled chicken...delicious! I will be using this recipe again, it was very tasty!