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It's hot! what to cook

  • k

So, its been 110+ all week and not going to cool down, ok we might make 107 later. I refuse to use the oven. What are some good stove top or even better non cooking recipes for dinner?

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  1. Gazpacho! maybe some sandwiches (I've been using a "foreman" grill thing to make quick panini lately)...

    Great big salads, add cooked chicken, steak, shrimp, whatever - your possiblities are endless. Chilled bean salads, pasta salads are great, too.

    Quick stir fry meals. I made the mongolian BBQ on this thread last week, let everyone pick their veggies and sauce, and it was a huge hit, only took about 5 minutes of actual cooking time (and I got rid of the odds and ends in the vegetable crisper!)

    Do you have a grill? Grilled veggies, a protein, and grilled potato wedges makes an easy meal, cooked outside.

    2 Replies
    1. re: kmr

      Sometimes we have deli sandwiches. Pepper turkey or a good rare roast beef on a French roll piled high with salad. A little olive oil, vinegar, dijon and pepperocini. And perhaps a coleslaw or pasta salad, with ice tea.
      BLTs or egg salad sandwiches. So when its hot and you don't want to cook, these are pretty easy. Make the bacon in the morning or put it on a sheet pan on the bbq (line with foil and use that sheet pan only for the bbq)
      Also I make smoothies. /We had strawberry and pineapple. And tonight I'm grillilng pineapple and having sloppy joes. i'm in out and no one gets hurt!

      1. re: kmr

        Thanks for the reminder! Time to pull the panini press down!
        I was thinking of Chicken Chowmein (I need to use the bean sprouts today)
        I made up meat for burittos so we can reheat that up in the microwave and throw all sorts of cheese and veggies for a rollup taco or buritto.
        Potato wedges? do you place straight-up on the bbq?

      2. Here's a recent similar thread you might find helpful, too!

        As well as this one, which was an offshoot http://www.chowhound.com/topics/52830...

        As well as this one about being lazy and hot and having sweet potatoes http://www.chowhound.com/topics/530402

        Or this one about Sunday brunch when it’s so hot http://www.chowhound.com/topics/530018

        Here are some dessert recipes that don’t require an oven or a stovetop http://www.chowhound.com/topics/52972...

        Or, maybe, ice cream cake? http://www.chowhound.com/topics/53066...


        2 Replies
        1. re: The Dairy Queen

          Thanks for the links! Wasn't sure how to search.

          I should of been a tad more specific. My family is very picky...veggies are out, no rice, little pasta...pretty much a meat and potato family. Most replies don't deal with that. We do grill a lot, but that gets old and hot if your the griller.

          1. re: Kari

            Wow, those are some narrow parameters. How about making use of the pressure cooker?


        2. How about a Spanish omelet? Or any omelet, for that matter.

          Many of you will frown at this but I sometimes buy pesto at the store and then I fry up loads of potato and onion, then smear some pesto over the fried potatoes and pour beaten egg over all. I cook til set, cut into wedges and serve with a salad and fruit. It makes a tasty,quick supper.

          1. If you can get good seafood where you live, try making a ceviche. It's a traditional Spanish/Latin American dish where the seafood is chemically "cooked" by the action of an acid, typically lime juice. Google it and you'll find lots of variations, I'm sure you can find one that appeals to you.

            Delicious and generates no heat at all in the preparation.

            1 Reply
            1. re: BobB

              Another vote for ceviche.

              See also
              Summer Express: 101 Simple Meals Ready in 10 Minutes or Less
              by Mark Bittman

            2. Do you have a slow cooker? You could make a pot roast and serve it over grilled potatoes.

              1. I know you said "no oven", but a thin seasoned piece of beef, pork or chicken, tossed on some crinkled foil and broiled for less than 10 minutes, thinly sliced over a salad full of interesting things is easy (plus minimizes clean up), light and satsifying. May want to pound the protein to thin it and shorten cooking time even more. The broiler for that short a period (no need to -preheat) should not create heat in the kitchen. Garlic bread can be tossed under the same flame at the same time to round things out.

                1. This has become my stand-by:

                  The staple:

                  -Naan (Indian flat bread) or pita bread
                  (Brush both sides with olive oil, warm 2-3 mins in cast iron skillet, toaster oven, or grill--flipping half way through)

                  The fixings:

                  -Sliced Cucumbers, Tomatoes, and Green Peppers
                  -Goat Cheese and/or Feta
                  -Hummus (i.e. Atheno's Red Pepper or Garlic Hummus)
                  -Gypsy salami, Saucisson, Pepperoni, and/or Black Forest Ham

                  1. Grilled pizza and sangria!

                    1. Bi Bim Guksu
                      A cool summer dish, Bi Bim Guksu is a noodle based version of Bi Bim Bap. Fantastic for those hot summer days when you just do not want to cook anything time consuming on the stove top or in the oven.

                      Servings: 4
                      Total Time: 10 - 20 minutes (depends on knife skill)


                      12 ounces memil guksu (buckwheat noodles/soba noodles)
                      4 lettuce leaves (red or green loose leaf)
                      1 large red cabbage leaf
                      1 small cucumber
                      1 carrot
                      2 ounces sprouts (snow pea, radish, bean, etc)
                      3 tablespoon Kimchi (http://www.chow.com/recipes/11302

                      3 tablespoon gochujang (Korean chili paste)
                      3 tablespoon rice vinegar
                      1 1/2 tablespoon soy sauce
                      1 1/2 tablespoon mool yut (Korean malt syrup) or honey
                      1 1/2 tablespoon brown sugar
                      1 1/2 tablespoon Korean sesame oil
                      1 tablespoon toasted sesame seeds

                      Garnish (optional)
                      2 green onion, rough chopped
                      1/2 bunch chives, cut in thirds
                      2 hard boiled eggs, halved
                      Pickled daikon slices (http://www.chow.com/recipes/12006



                      Place all sauce ingredients together in a bowl and mix well.
                      Taste, and adjust as desired. (ie; more Kochujang or vinegar, adding minced garlic, etc)
                      Cover and refrigerate until use.

                      Heat a pot of water to boiling.

                      Wash/peel the carrot, cut into thin slices lenthwise, then cut each slice into thin strips.
                      Place carrot strips into a strainer/basket and immerse in boiling water for about 1 minute (until just limp).
                      Remove from pot and rinse under cold running water.

                      Rinse sprouts well in cold water, place into strainer/basket, and immerse in the boiling water for no more than 30 seconds.
                      Remove from pot and rinse again in cold water.

                      Discard boil water.

                      Hand tear the lettuce leaves into strips about 1/2 inch by 2 inches.

                      Slice the cabbage leaf into thin strips.

                      Peel the cucumber, then cut in half crosswise.
                      Thin slice each section then cut into thin strips.

                      Thin slice or shred the kimchi into thin strips.

                      Heat a large pot of water to a rapid boil.
                      Add noodles, return to a boil, and cook for 2 to 3 minutes.
                      Remove from heat, drain, and rinse noodles under cold running water.

                      Final Mix
                      Divide noodles into 4 equal portions and place in serving bowls.
                      Add equal amounts of prepared vegetables to each bowl.
                      Place sauce in a single central serving dish or 4 smaller individual sauce dishes for diners to add as desired.
                      Place any garnish elements in individual serving dishes for diners to add as desired.

                      How to eat
                      Add sauce to noodles/vegetables and mix well.
                      Add desired garnish.
                      Eat and enjoy.

                      3 Replies
                      1. re: hannaone

                        This sounds very good, but I have a couple of questions:

                        In the kimchi recipe, how long will the finished product keep? And what is a nashi pear?

                        About how thick should the carrot and cucumber strips be?


                        1. re: Marsha

                          Kimchi keeps for a long time. It just depends on your personal "sour level", the longer you keep it, the more sour it gets.
                          Nashi pear is the large round Asian pear, either greenish or yellowish in color. You see it sometimes in American markets as "papple" or "apple pear".
                          The carrot and cucumber strips should be between 1/8th and 1/4 inch thick.

                          1. re: hannaone

                            Thank you. I can proceed with confidence now!