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Post by Deleted on Jun 21, 2017 10:20:16 GMT -5
The heat is on! The temp is supposed to be about 105 degrees today, and the AC has been getting a good workout
What do you cook when it's too hot to cook?
Not going to turn on the stove today!
Tonight I'll let the slow cooker do the cooking.
French dip and french fries.
French dip sandwiches in the slow cooker, with French onion soup, Italian seasoning, Worcestershire sauce and maybe a glug of white wine, served on onion rolls with provolone or havarti cheese, ramekins for dipping in the au jus. French fries, macaroni or potato salad or chips on the side. Cold watermelon for dessert.
What are your hot weather cooking plans or go-to dishes?
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Post by mcgee on Jun 21, 2017 11:59:49 GMT -5
We must be neighbors - our high today is 106.
Last night I made burritos with some Italian beef I pulled out of the freezer. I'm thinking of a big ol' salad tonight - might pick up a rotisserie chicken from the market and make a Cobb salad for a change.
Your French dips sound good. What cut of beef do you use?
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bawstinn
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Post by bawstinn on Jun 21, 2017 13:52:44 GMT -5
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Post by karenw on Jun 21, 2017 18:27:39 GMT -5
Today was very nice here. Our humidity dropped and the temp. was around 80. I went on a nice long walk (1 1/2 hrs.) on our town greenway while I was getting the oil changed on my car. Tonight was just re-warming some chili (Giada's California Turkey Chili). It was very good. I topped mine with cheese and had some black bean tortilla chips with it with a side salad. DH had cheese, corn, and guacamole topper. I am not a fan of avocado! When the weather does get hot or the humidity soars, I resort to salads and sandwiches in the summer. I make them hearty meal time salads with beans,grilled salmon, chicken, or tuna and tons of veggies. Sometimes I turn them into vegetable grain and protein bowls depending on what I have in the fridge and top with a homemade dressing. I also tend to use the grill and/or my countertop oven a lot more to make dinner since it heats up quickly and does not heat up the kitchen as much.
Karen
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Post by wallycat on Jun 21, 2017 18:41:34 GMT -5
Our "heat wave" will be this weekend. We have had balmy 57 most of June. LOVE IT when the PNW acts like it's supposed to! We may hit 77 on Sunday, then back to the 62-64 range for a week. I am so hopeful we have a cooler than normal summer...whatever normal is these years.
DH is happy to grill outside (he likes hot weather) so I marinate food the night before and have him do it outside. Crockpots are great. My Cuisinart steam-convection oven has been a god-send when I need another oven or I don't want the kitchen to heat up.
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Post by PattiA on Jun 21, 2017 21:27:25 GMT -5
We go with salads with grilled meats, dishes made in crockpot (now I use InstantPot instead of crockpot).
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Post by swedishcook on Jun 24, 2017 18:00:45 GMT -5
Being retired I can heat up the oven in the early morning hours and then serve cold or microwaved food for dinner. Even cooking pasta over a gas burner is best done in the morning with a kitchen facing west (what were the builders thinking?). Lemon-Pepper Salmon, leftovers for Salmon Salad Niçoise (provided I find salmon at a decent price) Baked Southwest Tilapia (posted by Holly in KC who got recipe from WF's website) served cold (yes it works!) over Mexican Chopped Salad Tilapia with Dill and Paprika (cook in oven, cool, microwave - I use "fresh" chopped dill that freezes beautifully) served with Sweet Potato Salad with Chili Lime DressingFlank steak, slices served cold with potato salad, sweet potato salad or over arugula, tomato and corn salad Kheema or Picadillo, reheated in microwave with reheated cooked rice Rotisserie chicken with green salad, leftovers with Ellie Krieger's Curried Chicken Salad with Grapes (add curry and DH will devour it) Five-Spice Chicken and Orange Salad (EW) Buffalo Chicken Tenders served cold with blue cheese dressing and green salad Chicken drumsticks served cold with potato salad or macaroni salad Oven Roasted Chicken with Garbanzo Beans and Tomatoes (reheat in microwave and serve over couscous - I sub cannellini beans and boneless chicken breasts) Turkey Meatloaf served cold (I make a lot and store slices in the freezer) - great with sweet potatoes or with a green salad Penne and Tuna Salad (last night's dinner when we reached 100°for the first time this summer) - always tastes better the next day Antipasto pasta salad Chicken and Tortellini Salad, Southern Living (can't find a good link, it was posted by Terrytx) Southwest Chicken Chopped SaladEdited to add: we eat a lot of fresh fruit in summer (not cooked or baked in any way).
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Post by Deleted on Jun 25, 2017 18:10:24 GMT -5
Nice list, Swedish cook. I like antipasto and nicoise salad as well. Sometimes change them out with crab or salmon. No cooking here today. Making a serve yourself-platter. Deli-thin sliced honey roasted turkey breast Deli sliced ham Dill rye bread Mustard Cherry tomatoes Sliced avocado String cheese marinated artichoke hearts Olives Grapes strawberries, blueberries and cut up cantaloupe chunks in the fridge, or ice cream in the freezer for dessert.
Whatever else I can find in the pantry and fridge.
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emily
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Post by emily on May 23, 2019 10:09:09 GMT -5
Dont forget about some snacks. They are the best option for summer. Here is recipe I recently used - BOMB ! Ingredients: 2 pints cherry tomatoes 7 whole garlic cloves, crushed 1 tsp. salt ½ tsp. red pepper flakes pepper to taste ¼ cup plus 1 Tbsp. Extra Virgin Olive Oil 1 tsp. fresh thyme leaves 1 medium baguette, sliced Directions: Preheat oven to 400°F. In a medium bowl, combine cherry tomatoes, garlic cloves, salt, red pepper flakes, pepper and olive oil. Pour on a sheet tray and roast tomatoes for 20 minutes, or until soft. While tomatoes roast, combine remaining olive oil and fresh thyme in a medium bowl. Once tomatoes are finished, toss with the olive oil thyme dressing. Spoon tomatoes over baguette slices; serve immediately. More recipes you can find here: HERE and this one a great Source
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Post by Deleted on May 29, 2019 13:09:08 GMT -5
I try to cook anything chilling and without the oven. Or just cook during not too hot days.
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