Because my place is outfitted with The Little Air Conditioner That Could, it has enough trouble keeping up with the outside temperatures. I cannot possibly make it worse by turning on an oven.
So it looks like I'll be having salads, soups, slaws and other chilled-out meals for the next few months.
Here's today's lunch:
That's actually my favorite salad in the world. Just a tiny bit of lettuce (butter lettuce is best, but I only had romaine), a mango, hearts of palm, red onion. Top with a lime-dijon vinaigrette if you're feeling fancy. If you're lazy, just add some salt, chile powder and a generous squeeze of lime.
Since I won't have time to eat before yoga tonight, I also packed a side of beans and corn. For good measure, I added tomatoes of death.
I need other ideas, though.
What are your favorite things to cook ... er, NOT cook ... when the temperatures start to sizzle? I'm thinking the chilled avocado soup in this post might be a welcome reprieve from my usual gazpacho.
I'm also willing to use a crockpot and the stovetop. Just no oven.
2 comments:
I like pasta with sauces that don't require cooking when it's hot, such as marinated tomatoes or pesto. I'm going to a raw foods class tonight so maybe I'll get more ideas there? We'll see.
These are easy and pretty tasty with a side of rice. I'm sure you could figure out a butter/egg substitute...
Zucchini "crab cakes"
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
DIRECTIONS
In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
Shape mixture into patties. Dredge in flour.
In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
Post a Comment