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What are you making when it is too hot to cook?

Fiona Jul 22, 2011 11:35 AM

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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  1. srsone RE: Fiona Jul 22, 2011 11:42 AM

    already a thread about it...join us :-)


    2 Replies
    1. re: srsone
      Fiona RE: srsone Jul 22, 2011 11:45 AM

      I will - I just saw it a moment ago. Thanks for the heads up!

      1. re: Fiona
        srsone RE: Fiona Jul 22, 2011 11:46 AM


    2. thew RE: Fiona Jul 22, 2011 11:47 AM


      2 Replies
      1. re: thew
        srsone RE: thew Jul 22, 2011 06:09 PM

        hopefully the place has a/c

        1. re: thew
          DrMag RE: thew Jul 24, 2011 06:10 PM

          I was gonna say that!

        2. j
          jjjrfoodie RE: Fiona Jul 22, 2011 06:53 PM

          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.

          1. t
            tall sarah RE: Fiona Jul 22, 2011 07:05 PM

            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.

            1. limonay RE: Fiona Aug 2, 2011 10:27 AM

              I like to make cool salads that have a crunch and mix in some fruit for sweetness.


              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


              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
              1. re: limonay
                suzysue2 RE: limonay Aug 2, 2011 10:52 AM

                Oooh, kohlrabi salad looks good, and I have some hanging around.

                My mom and I both made this shaved zucchini salad:


                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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