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Its HOT outside...What to cook?

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lilmomma Jul 6, 2010 03:02 PM

What do you crave.....what do you cook when it is hotter than Hades outside?

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    Val RE: lilmomma Jul 6, 2010 03:51 PM

    My appetite really wanes when it's so hot here in FL...fish is great...beans...light protein stuff with greens...my Father in law said his cholesterol numbers dropped dramatically when he moved from Delaware to Florida years ago...you just don't want to eat heavy meat stews and roasts when it's so hot (well, maybe for most of us--if you're out mowing lawns or washing windows all day, it's probably another situation)...didn't Mark Bittman have a clever 100 easy summer dinners last year in the NYTimes? And I think someone here posted the link...tonight I'm probably having a corn tortilla, spread with my own refried beans, sprinkle of light cheese and salsa and romaine lettuce...that's IT!!
    Here's the Bittman article link:

    http://www.nytimes.com/2007/07/18/din...

    3 Replies
    1. re: Val
      jenscats5 RE: Val Jul 6, 2010 04:06 PM

      This isn't the right link, but it might be helpful:

      http://www.nytimes.com/2007/07/18/din...

      1. re: jenscats5
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        Val RE: jenscats5 Jul 6, 2010 05:08 PM

        Jen, your link and mine look exactly the same!

        1. re: Val
          jenscats5 RE: Val Jul 6, 2010 05:22 PM

          LOL I completely didn't even see the link you posted before I searched!

    2. corneygirl RE: lilmomma Jul 6, 2010 03:58 PM

      Fast pasta dishes, well I always eat pasta, but fast and dirty when it's hot. Tonight is probably spaghetti I'll through green beans in with the pasta for the last couple minutes and toss the whole mess with pesto. Fresh tomato at the end. Leftovers get a glug of vinegar and spinach - tomorrows lunch.

      1. jenscats5 RE: lilmomma Jul 6, 2010 04:03 PM

        I usually take a day & suck it up & cook/grill things to last all week. Then it's one and done for using the stove/grill.

        I've been loving this summer grilled/roasted corn & black bean salad with lots of veggies and I just made one without beans, but with grilled zucchini. I also made a bunch of deviled eggs for snacking. Additionally, a bunch of cooked meats (pork in the crockpot, grilled burgers, London broil & chicken) so I can either eat cold or very lightly reheated.

        I also eat a salad every day for lunch and cucumbers/peppers + hummus is a favorite of mine. Cottage cheese with chopped tomatoes or chopped peaches/pineapple is also yummy & filling, but light.

        1. j
          jeanmarieok RE: lilmomma Jul 6, 2010 04:14 PM

          My husband measured the temp at 110 degrees on our front porch at 4:30 pm - official temp is 106.1 a bit down the street. No dispute that it's hot. We are fond of seashell pasta with tuna, mayo, onion, celery and green pepper. Served as cold as possible. With rye bread and butter. It's what my mama served on those dreadful hot days before a/c was common.

          For tomorrow, orzo with sundried tomatoes, feta, olives, some chopped chicken and a greek vinigarette. Maybe some green beans in it, too - chopped as small as the chicken. Probably no knead boule with butter to go with it ( I have kids, and if the dinner is no - go, they can fill up on bread and butter - hey it's hot!).

          I have cold watermelon and cantalope in the fridge to go with both.

          Thursday, the kids want coconut black beans and rice, something about the spice will cut the heat. I'll probably add some spicy chorizo to the beans.

          1. ladyberd RE: lilmomma Jul 6, 2010 04:17 PM

            Gazpacho. It's light, cool and refreshing. Just made a batch yesterday. It makes a perfect lunch with a piece of crusty bread and some good Spanish cheese.

            Stay cool,
            Ladyberd
            http://ladyberds-kitchen.blogspot.com

            1. w
              wineos RE: lilmomma Jul 6, 2010 04:36 PM

              Tonight I sauteed spinach with chopped garlic, crushed red and salt and pepper. I piled the mixture on some toasted bread and melted/broiled some fontina on top. I ate two of these and washed it down with a glass of white wine.

              I agree with the other poster, I take a day to make some meals and just heat them throughout the week.

              1. o
                ola RE: lilmomma Jul 6, 2010 04:48 PM

                green salad with chicken, goat cheese, nectarines and candied walnuts with a raspberry balsamic dressing.

                1. tcamp RE: lilmomma Jul 6, 2010 05:07 PM

                  Greek salad. Tomatoes, cukes, lettuce and feta from the farmers market, black olives from the pantry, fresh oregano from the deck "garden", drizzled with olive oil and lemon juice, S&P. Hits the spot. This wouldn't fly if the rest of the family wasn't away at the beach but just me, perfect.

                  1. Jen76 RE: lilmomma Jul 6, 2010 10:27 PM

                    It's hot here 4-5 months out of the year. We had a "cool spell" this weekend with highs around 103. I make tomato-cucumber salad, tuna pita melts in the toaster oven, chicken salad, pasta salad, ratatouille, quesadillas, omletes and all kinds of quick egg dishes, blue corn nachos topped with butter beans and pinto beans, fresh salsa, avocado/fresh guacamole, etc. Pan fried fish fillets are good, quick, and don't heat up the house much either. I grill a lot because even though it's hot outside, at least the heat stays outside then. Believe it or not, I make a lot of soup, too. I make stock in my crockpot which doesn't heat up the house and is easy. Then it's just a matter of straining it and making the soup from it. We love avgolemono soup in the summer. I also have lots of little meatballs in the freezer that I can just pop into a simmering broth with some diced veggies to make a quick meatball soup. I will say this, though. We live in a very dry climate which may be why soup is still comforting in the summer. Anything to stay hydrated! We eat tons of watermelon, too. Keeps ya regular. ;)

                    1. Emme RE: lilmomma Jul 7, 2010 12:27 AM

                      quiches and frittatas served room temp

                      bean and lentil salads

                      marinated (and sometimes grilled) veggies

                      diced tomato and onion marinated in balsamic vinegarette

                      steamed and chilled artichokes

                      hearts of palm based salads

                      1 Reply
                      1. re: Emme
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                        classylady RE: Emme Jul 7, 2010 04:32 AM

                        Lots of salad. Hard boiled eggs to make deviled eggs. No need to boil the eggs, just cover them in boiling water and let them stand covered for about 15 minutes and they are hard boiled. Cooking early in the day helps. Cold fruits from the fridge, jello and puddings.

                      2. chowser RE: lilmomma Jul 7, 2010 05:39 AM

                        Ina Garten made salmon cakes so it set off a craving which is what I did. Pan fry, remove, add spinach to pan, stir and then cover.

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