With July heat in full swing and the dog days of August coming up, I thought cold recipes would be a good idea for tonight’s recipe exchange. It made working in the kitchen much more appealing this week and I managed to try out a couple of new recipes and do some actual blog posting.
To get things started, Monday was house hunting and one of my new summer favorites, Jicama Slaw, surprisingly sweet and creamy, click here.
Tuesday was notes on the kittehs and Key Lime Bars, which I made to satisfy an intense craving for a cold, tart, citrus dessert, read here.
Wednesday I played with making my first Granita, I chose watermelon, but there are many other flavor combinations for this easy, cold treat. Recipe here.
The dinner menu this week was Grilled Chicken Salad and Green Beans in Vinaigrette. Complete menu, recipes and shopping list are here.
For the pet lovers, there’s a Bixby Diary update.
Well, that was my week, how was yours? When it’s too hot to cook, what’s your go-to for dinner?
For tonight’s featured recipe, I was looking for a fresh salad idea and a friend was travelling through Italy and posted photos of an unusual salad, complete with recipe (in Italian) on Facebook. It looked good, so I decided to try it. Here’s my version.
I chose to use mint because it’s what I had handy, but I’ve seen it with basil or oregano and white wine vinegar instead of limejuice. For a spicier version, try limejuice and Pico de Gallo.
- 4 cups cubed seedless watermelon
- 1 large cucumber, peeled and thinly sliced (if using unwaxed, no need to peel)
- 2 tbsp limejuice
- 1 tbsp olive oil
- mint leaves, torn into small pieces
- Pecorino Romano, feta or other similar cheese, cut into small chunks or crumbled
Add watermelon and cucumber to a serving bowl, drizzle with limejuice and oil, add mint leaves, then toss to combine. Refrigerate for 10-15 minutes, sprinkle with cheese just before serving cold.
That’s it for this week, have a great weekend and try and stay cool – TaMara
Mmm… this is so easy to make! The link is to Emeril’s recipe but there isn’t much variation in the recipes that I’ve found on line. The easy to yummy ratio is right up there with peanut butter jelly sammiches. The green beans were steamed and then sauteed in garlic butter and a splash of balsamic vinegar and were very good that way. I’m no cooking purist, the Zatarain box mix rice was on point for this.
I like green beans cooked this way: Parboil the cleaned beans for about 4 or 5 minutes then dump them in an ice bath to quickly stop them cooking. I drain them and put them aside until right before dinner is due then saute them in oil with garlic and ginger. I use olive oil with a wee drop of sesame oil for the flavor, and add a dollop of oyster sauce right at the end before plating. The sesame seeds are a garnish, optional.
For the lo mein dish the chicken marinated in soy sauce, rice vinegar, garlic, ginger, and a spoonful of chili garlic paste with some cornstarch. I make a brown sauce that is pretty much the same as the marinade plus a slug of chicken stock. To prepare the dish, heat some oil in a wok, add chopped onions and frozen peas, garlic and ginger, and add the chicken with its marinade. Leave it alone in the hot wok for a minute or two without tossing and it’ll brown nicely. Add the cooked and drained noodles and stir to combine, add the brown sauce and stir and toss as it thickens.
I was browsing among various recipes for green beans and noticed a call for Chinese five spice in one of them and wondered if I had the ingredients to make my own. Yes! – or at least close enough for my purposes. I looked over several recipes and they all had the same ingredients with a few variations: Star anise, fennel seeds, cinnamon, cloves, and peppercorns. Some used Szechuan peppercorns and others called for the more familiar black peppercorns, one recipe used cassia bark in lieu of the cinnamon, there were differences in the ratios so I just eyeballed mine as I loaded them into my little spice grinder. I ended up with about a quarter cup of some great smelling stuff.Those are the Szechuan peppercorns between the cinnamon sticks. They have an interesting effect in the mouth, some heat and a numbing sensation on the lips. Another name for them is prickly ash seed.
After all of that, I used about a teaspoon of the spice powder in the soy sauce marinade of the chicken for the green bean dish pictured above. That was a simple enough recipe, the most prep went into the sauce: 1/2 cup soy sauce, 1/2 cup chicken stock, a tablespoon of sesame oil, a tablespoon of ginger garlic paste, a tablespoon of honey, and a tablespoon of rice vinegar with a little corn starch to thicken it in the pan. I steamed the beans for five minutes while the chicken was cooking then added them to the pan with the chicken and then poured in the sauce and cooked until it thickened, a few more minutes.
We had this bout of freezing rain and snow a couple of weeks ago, the ice is pretty much off the trees now but the snow lingers. I have nearly this same photo in several iterations over the years. There’s something about the solitary bit of color in an otherwise black and white rendering that draws the eye and invites reflection.This is the last of the first batch of big buns I baked from the King Arthur recipe a while back. I froze all but two of them as soon as they cooled down enough to bag in plastic. What I really wanted to mention is the horseradish cream sauce in the little bowl. It’s simple to make and very tasty – add some prepared horseradish to a slug of sour cream, squeeze in a dollop of Dijon mustard, and season with salt and pepper. I never have fresh horseradish so I use the prepared kind but if you make it with fresh you might want to add a splash of vinegar.A puppeh! This fine boy is a border collie mix. He was found wandering about near some heavy machinery at a coal mine. The miners thought it too dangerous for him so they brought him by the shelter. The groomer cleaned him up and he was adopted soon afterwards. He was a staff favorite and a real good boy.I saw this recipe for rosemary Parmesan cornbread a while back and filed it away. I finally remembered to grab a can of creamed corn and the Jiffy mix and here is my result. Six eggs and a lot of sour cream!I made some green beans with smoked turkey just to have something to serve alongside the cornbread. Mine has a looser crumb than the one photographed for the recipe page. I could taste the sour cream over the rosemary – not a bad thing but I may cut back on it if I make this again.You can make burritos out of anything. I made these to use up the last little bit of chili I had in the fridge.Here’s Katie! Moar buns! I have yet to learn the secret to forming dough into nice buns but I keep at it. I bet Youtube has someone with good advice…
I have a pot of this simmering on the stove as I write this. I wanted to make it a second time to see if I could make the recipe a bit simpler. Really couldn’t, so I wrote it as I went, to make sure I didn’t miss a step. I really like this soup, it has a very rich flavor, like chicken and biscuits. Mmmm….
Because I have a vita-mix, most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.
Cream of Chicken Soup
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp basil
- 2 stalks celery (with leaves), rough chopped
- 2 medium carrots, rough chopped
- 1 cup cut green beans (I use frozen)
- 4 cups of water
- 2 chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)
- 1/4 cup butter
- 1/2 sweet onion, chopped
- 1 clove garlic, crushed
- 1/4 cup flour
- 2 cups milk
- 1 cup diced carrots
- 1 celery stalk, chopped
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian parsley
saucepan, dutch oven or large saucepan, blender
In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven along with chicken breasts and 2 additional cups of water. Bring to a boil, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.
While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.
While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.
Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.
Makes about 6 cups.