What are you making when it is too hot to cook?
Hi - is currently 101* with a heat index of 115*. If I turn on my stove I will die. In the mean time I do still need to eat and CSA veggies are piling up. Two nights ago I braved the heat and cooked a big pot of pasta and then threw lots of veggies in the pasta water to cook. I put it all together with a mustard vinegrette and made a salad which I have been eating since. This caused me to wonder how other people are dealing with the heat. Care to share?
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limonay
Aug 2, 2011 10:27 AM
I like to make cool salads that have a crunch and mix in some fruit for sweetness.
http://fortychestnuts.com/2011/07/12/...
Kohlrabi Salad with Radishes and Apples
(Serves 4
)1 head kohlrabi, cut into matchsticks
1 apple, peeled and cut into matchsticks
3 radishes, cut into matchsticks or thinly sliced
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon red wine vinegar
1 tablespoon distilled white vinegar
splash of fish sauce
1 teaspoon chili flakes in oil
salt
cracked black pepper
To prepare the kohlrabi, with a sharp knife cut off the branches. Peel off the skin either using a vegetable peeler or a knife.
Cut the kohlrabi, radishes and peeled apple either with a knife or a mandolin.
Mix together the rest of the ingredients, which are for the dressing.
Toss all the salad ingredients together and chill in refrigerator before serving.
›1 Reply
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re: limonay
Oooh, kohlrabi salad looks good, and I have some hanging around.
My mom and I both made this shaved zucchini salad:
http://www.epicurious.com/recipes/foo...
The recipe is great and you could be creative in your approach, this version has an Italian bend to it, but a middle eastern version with feta cumin and a bit of heat would be great too. Dress it to order, if not it will get soggy, the zucchini releases a lot of water, so something to keep in mind.
I made zucchini bread today and since I took the plunge and turned on the oven (not as bad as turning on the stove IMHO because the heat is contained at least) I also roasted beets to slice up and eat throughout the week and 'steamed' potatoes and made potato salad with homemade herb-lemon mayo.
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Hot here in Boston. Not 115, but 103.
Last night I grilled our entire meal- green beans in soy sauce/ sesame oil/ lemon zest, sliced new potatoes & spanish green onions (thank goodness I did not give away that pan for the grill!), rib eye steak. Ok, so the salad wasn't grilled. Dang it tasted good, our kitchen & house didn't heat up further & my kitchen was easy to clean up!
Tonight, we grilled pizza for the 1st time. I was out of pizza sauce, so I had to make some using the stove. Epic mess inside & outside of the house and my downstairs went from 85 to 88 degrees. At least it tasted great :)
Tomorrow will be dinner out.
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Pesto with my 3' high 3' around basil plant out back that refuses to quit growing (LOL) and fresh picked tomatoes.
Really lazy = toasted crusty sliced french bread with pesto as a spread and sliced tomatoes with salt as a side.
Semi-Lazy= Lavash flatbread as pizza crust brushed with crushed garlic and olive oil topped with mozz. cheese, provalone cheese, basil , sliced tomatoes and feta and then thrown in the toaster oven.
Semi-motivated= Basil pesto on pasta and a side of sliced tomatoes with chopped basil and basalmic vinegar.For lunches I do easy and lazy but still healthy. Dinners-I like to be creative and do SOP stuff.
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