It's getting warmer and warmer and it seems like there's no relief in sight, besides a chaise lounge under an giant umbrella and a gentle breeze off the sea while the pool boy carries a tray of iced tea and...sorry, got off track a little bit there. If you can't escape into fantasyland, you can at least make this super-easy salad that I tweaked to my liking...
Cube 1 small WATERMELON and toss into a bowl with a bunch of red or white GRAPES (you can slice them in half if you feel like it, but it is time consuming). Slice a few leaves of BASIL, crumble a good chunk of FETA CHEESE, a spoonful of OLIVE OIL and toss with fruit mixture. Salt and pepper to taste. Feel the chill! And tell the pool boy to grab you another iced tea and/or margarita.
Another good variation on this salad is to add mint instead of basil and sprinkle a teaspoon of cayenne pepper. The sweet, salt, spicy combination is amazing!
Sunday, August 16, 2009
Monday, August 10, 2009
Day 2 - Cool as a Cuke Salad
OK, this one requires a bit of heat initially, but it's well worth it... Plus, you can boil the noodles at night and then toss the salad together in the morning for a tote-to-work lunch or the next evening for a cool dinner.
Boil one package RICE NOODLES according to package directions. Drain noodles and pop into fridge. Slice half a CUCUMBER and half a head of ICEBERG LETTUCE. Chop some CILANTRO and toss with cucumber and lettuce. Mix together enough SOY SAUCE and PLUM SAUCE (depending upon how sweet and/or salty you like it) to lightly coat cucumber mixture. Toss with chilled noodles. Salad is excellent with a crisp Pinot Grigio and an A/C unit.
If you feel the need for a bit of protein, cube some cold tofu and mix in the sauces before topping cucumber and lettuce. I also like to add a bit of sliced red pepper and a dash of Tabasco or chili sauce if I'm in the mood for some spice.
Boil one package RICE NOODLES according to package directions. Drain noodles and pop into fridge. Slice half a CUCUMBER and half a head of ICEBERG LETTUCE. Chop some CILANTRO and toss with cucumber and lettuce. Mix together enough SOY SAUCE and PLUM SAUCE (depending upon how sweet and/or salty you like it) to lightly coat cucumber mixture. Toss with chilled noodles. Salad is excellent with a crisp Pinot Grigio and an A/C unit.
If you feel the need for a bit of protein, cube some cold tofu and mix in the sauces before topping cucumber and lettuce. I also like to add a bit of sliced red pepper and a dash of Tabasco or chili sauce if I'm in the mood for some spice.
Tuesday, August 4, 2009
Day 1 of the week - Cool Summer Salads & Sandwiches
Yes, it's August. This is what we've all been waiting for since that last icy cold January, but we never thought the sun and heat would bore a hole right into our souls and leave us so limp with perspiration and fatigue. Yup, love that summer. Drink plenty of water (including lots of beer and wine), indulge in the bounty of fruits and veggies of the season and don't even think about turning on that oven. In this month there's a bit of overlap - you can find a wonderful, locally grown tomato just as easy as you can find a perfect apple. Just throw in a bit of cheese and bread and you're set! (Don't forget the beer and/or wine.)
Section off enough BAGUETTE for an individual sandwich and slice open halfwise. Thinly slice half an APPLE and as much CHEDDAR CHEESE that you think will fit into the bread. Pull off enough leaves of BELGIAN ENDIVE to fill out the sandwich. Layer all the fillings into the sandwich and douse with a good pour of light ITALIAN DRESSING. Eat messy sandwich in the sun, wash down with a summer ale or crisp chenin blanc. Ahhh!
The sandwich fillings also make a great chopped salad if there isn't a baguette in sight. The cheddar can also be swapped out for gorgonzola, but since it makes the sandwich a bit heavier, it's probably best to wait for that cool spell in September we're dying for right now.
Section off enough BAGUETTE for an individual sandwich and slice open halfwise. Thinly slice half an APPLE and as much CHEDDAR CHEESE that you think will fit into the bread. Pull off enough leaves of BELGIAN ENDIVE to fill out the sandwich. Layer all the fillings into the sandwich and douse with a good pour of light ITALIAN DRESSING. Eat messy sandwich in the sun, wash down with a summer ale or crisp chenin blanc. Ahhh!
The sandwich fillings also make a great chopped salad if there isn't a baguette in sight. The cheddar can also be swapped out for gorgonzola, but since it makes the sandwich a bit heavier, it's probably best to wait for that cool spell in September we're dying for right now.
Saturday, August 1, 2009
Day 4 - Gotta Love Computer Probs
I won't go into it, but let's just say that I'm considering traveling back in time to the Stone Age so I don't have to worry about computers or anything like them for a very, very long time... But while I dream of gathering my dinner from the forest, I'll use my very modern oven to create the uber-party appetizer that I love to make when times are tough, is so quick to put together and almost everyone enjoys (except for fungi phobes). I give you - the Stuffed Mushroom!
Warm oven to 350 degrees. Brush dirt off and stem a box of BUTTON MUSHROOMS. Combine a good cupful of store-bought or homemade BREAD CRUMBS and enough PESTO so the filling is smooth, but a bit chunky. Toss mushrooms with OLIVE OIL, fill with pesto and place on baking sheet. Bake in oven for 15 minutes, or until the mushrooms are tender and the filling is slightly brown on top. Tell your partygoers to enjoy with a dry white wine and to toss their computers (or at least mine) out the window. Fun!
If I have a bit of extra time, I'll pop a pine nut on top of the filling before throwing them in the oven. A more indulgent filling is crumbled blue cheese, topped with a halved walnut or pecan. Also, try some chopped roasted red peppers with a small dollop of goat cheese added after baking.
Warm oven to 350 degrees. Brush dirt off and stem a box of BUTTON MUSHROOMS. Combine a good cupful of store-bought or homemade BREAD CRUMBS and enough PESTO so the filling is smooth, but a bit chunky. Toss mushrooms with OLIVE OIL, fill with pesto and place on baking sheet. Bake in oven for 15 minutes, or until the mushrooms are tender and the filling is slightly brown on top. Tell your partygoers to enjoy with a dry white wine and to toss their computers (or at least mine) out the window. Fun!
If I have a bit of extra time, I'll pop a pine nut on top of the filling before throwing them in the oven. A more indulgent filling is crumbled blue cheese, topped with a halved walnut or pecan. Also, try some chopped roasted red peppers with a small dollop of goat cheese added after baking.
Monday, July 13, 2009
Day 3 - Pesto Pasta Salad
This is one of those recipes where I, honestly, smack my forehead (hard) and wonder, "Why didn't I think of that?" Hopefully, that smack knocks creative sense into me after I read over this delicious and easy recipe (another fine example from Francesca in Seattle) and whip up a fabulous meal:
1. Take one bag of mushroom or cheese TORTELLINI and dump it into a pan of boiling water. Cook according to package directions.
2. Toss into a huge bowl with 2 jars of PESTO SAUCE. Add OLIVE OIL, SALT and cracked PEPPER to taste.
OMG! Only 2 main directions! She must be a genius... If eating in summer, pop in the fridge to chill and pair with a cool white wine, such as an unoaked Chardonnay or Semillon. Yeah, that sounds about right...
1. Take one bag of mushroom or cheese TORTELLINI and dump it into a pan of boiling water. Cook according to package directions.
2. Toss into a huge bowl with 2 jars of PESTO SAUCE. Add OLIVE OIL, SALT and cracked PEPPER to taste.
OMG! Only 2 main directions! She must be a genius... If eating in summer, pop in the fridge to chill and pair with a cool white wine, such as an unoaked Chardonnay or Semillon. Yeah, that sounds about right...
Wednesday, July 8, 2009
Day 2 - Cheesy Eggplant Casserole
Our first super-fab guest meal comes from Francesca in Seattle - she sent in a wonderful recipe (complete with steps, although the CAPS are all mine) that will probably win a place in my monthly easy-meal rotation:
1. Pre-heat oven to 400 degrees
2. One large EGGPLANT - sliced (I don't remove the skin) into thin ovals, put in an oven-proof casserole dish, season with OLIVE OIL, SALT, GARLIC POWDER, ITALIAN SEASONINGS
3. Douse with your favorite TOMATO SAUCE. I use Trader Joe's Four Cheese.
4. Cover dish with aluminum foil and stick in pre-heated oven and let cook for 20-25 minutes.
5. After about 20 minutes, remove and load up with a bag of pre-shredded MOZZARELLA CHEESE, then stick back in oven, uncovered, for another 10-15 minutes.
6. If the eggplant isn't soft, stick back in for another 10.
Well done! I know I'm going to hit farmer's market ASAP! I just might have to buy more than one large eggplant...mmm...
1. Pre-heat oven to 400 degrees
2. One large EGGPLANT - sliced (I don't remove the skin) into thin ovals, put in an oven-proof casserole dish, season with OLIVE OIL, SALT, GARLIC POWDER, ITALIAN SEASONINGS
3. Douse with your favorite TOMATO SAUCE. I use Trader Joe's Four Cheese.
4. Cover dish with aluminum foil and stick in pre-heated oven and let cook for 20-25 minutes.
5. After about 20 minutes, remove and load up with a bag of pre-shredded MOZZARELLA CHEESE, then stick back in oven, uncovered, for another 10-15 minutes.
6. If the eggplant isn't soft, stick back in for another 10.
Well done! I know I'm going to hit farmer's market ASAP! I just might have to buy more than one large eggplant...mmm...
Tuesday, July 7, 2009
Day 1 of the week - Calling All Crafty Cooks!
It's time for YOU to share your cheapest, easiest and best veggie meal. Is it your favorite snack after a workout? Or a big mass of comfort food while lazing on the couch? It doesn't matter - if it's simple and vegetarian, please send it in! Please send your recipe to lnelson43@juno.com, with the subject, Simple Veggie Meal, and don't forget to include your name and town. Can't wait to see what inspired meals come forth!
In the meantime, try this ultra-easy risotto that my sister-in-law once made in a pinch: Boil a large pan of water and cook RISOTTO according to package directions. (Don't forget the dry white WINE.) Add a few handfuls of frozen PEAS a few minutes before the risotto is ready and grate as much PARMESAN CHEESE as you think you need into the pan. Finish the bottle of white wine (on its own, in a large glass).
I usually cook the risotto a bit more when I'm in the mood for a thicker consistency and then finish it off with a generous sprinkling of cracked pepper. The peas offset the creamy risotto, which is then offset by the bite of the pepper. It's great for a summer or winter's evening meal...
In the meantime, try this ultra-easy risotto that my sister-in-law once made in a pinch: Boil a large pan of water and cook RISOTTO according to package directions. (Don't forget the dry white WINE.) Add a few handfuls of frozen PEAS a few minutes before the risotto is ready and grate as much PARMESAN CHEESE as you think you need into the pan. Finish the bottle of white wine (on its own, in a large glass).
I usually cook the risotto a bit more when I'm in the mood for a thicker consistency and then finish it off with a generous sprinkling of cracked pepper. The peas offset the creamy risotto, which is then offset by the bite of the pepper. It's great for a summer or winter's evening meal...
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