Keeping cool in the kitchen
The beginning of summer is usually acknowledged by my family in
the following ways
– the girls will ask for a pool, my oldest son will want new
shorts and I will develop a sudden aversion to cooking.
The pool can’t happen
– our backyard is tiny, with a cement walkway down the middle
connecting us to the small, empty house in back of us and a huge
avocado tree that drops leaves all summer long. Even a small wading
pool is hard to keep clean, and at 13 and 11 years old, my girls
outgrew those long ago anyway.
Keeping cool in the kitchen
The beginning of summer is usually acknowledged by my family in the following ways – the girls will ask for a pool, my oldest son will want new shorts and I will develop a sudden aversion to cooking.
The pool can’t happen – our backyard is tiny, with a cement walkway down the middle connecting us to the small, empty house in back of us and a huge avocado tree that drops leaves all summer long. Even a small wading pool is hard to keep clean, and at 13 and 11 years, my girls outgrew those long ago anyway.
My son has a job, and can buy his own clothes, so other than having to listen to him complain about not being able to find the exact style he wants, I don’t really worry too much about the shorts anymore.
But not cooking? Not possible – not with three hungry children at home (even if one of them is 21 years old and able to fend for himself).
Hot weather makes me feel lazy, and when I’m feeling lazy, I don’t eat. There’s an old Calvin and Hobbes cartoon, which features a very ticked off and hot Calvin sitting under a shade tree. He says no to all of Hobbes’ suggestions on how to stay cool, and Hobbes finally says something along the lines of “well, you could go in your room, shut all the windows and blinds and sit in the dark in front of the fan.” To which Calvin replies, “That’s what I was doing until Mom made me come out here.”
That’s me. Except I would have a book to read.
I don’t know why the kids feel the need to eat when it’s hot. Weather has no affect on their appetites at all, and they have no idea about how hot an in-use oven can make a kitchen. It could be nearly 100 degrees outside, and one of them will ask “Hey, can we have lasagna tonight?”
Over the years, as the boys have gotten older, they have become quite the grillers. We have several chicken recipes we like, as well as grilled sausages and a pork tenderloin recipe I found in one of my Taste of Home magazines. We grill bread, kabobs and vegetables.
But with one son gone (my 17-year old left this week for basic training in Texas as an Air Force enlistee) and the other working and going to school, we can’t always grill as much as we’d like. That has meant finding cool salads or fuss-free meals that won’t heat up the kitchen on those 90 degree plus days.
One salad we all enjoy is an oriental chicken salad recipe from Betty Crocker. It features toasted Top Ramen noodles, diced chicken breast, roasted peanuts, mandarin oranges tri-color coleslaw mix purchased from the produce section of any grocery store and a homemade sesame oil dressing. Paired with a loaf of rustic bread from the Nob Hill bakery (we like the California multi-grain bread) it makes a quick, easy-to-prepare yet healthy warm weather meal.
While shopping at Nob Hill one day, a woman who was browsing through the pears alongside me offered a suggestion – sliced fresh pairs served on top of Romaine lettuce, topped with toasted chopped walnuts, blue cheese crumbles and raspberry vinaigrette. Surprisingly enough, my kids like this salad, although the youngest daughter does push the blue cheese aside. This salad pairs well with grilled chicken or pork.
Quick skillet meals that require little time standing over a hot stove are also summer favorites at my house. Stir-fry dishes are always a good choice, and we’ll change them up by adding different meats, vegetables, sauces or noodles. We also eat a lot of sandwiches – not pb&j, mind you, but hearty sandwiches that satisfy dinner needs but don’t make you feel so full you don’t want to go out and enjoy a summer evening.
Here are a few of my children’s top summer meal choices:
Crunchy Oriental Chicken Salad
(recipe courtesy of Betty Crocker)
2 tbsp. butter
1 3-oz. package Oriental flavor ramen noodles
2 tbsp. sesame seed
¼ c. sugar
¼ c. vinegar
1 tbsp. sesame oil
½ tsp. coarse ground black pepper
2 c. cooked cut-up chicken breast
1 11-oz. can mandarin oranges, drained
¼ c. dry roasted peanuts
4 green onions, sliced
1 16-oz. package coleslaw mix
Heat butter in 10-inch skillet over medium heat until melted. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir into margarine mixture. Cook and stir two minutes; add sesame seed. Cook and stir about two minutes longer or until noodles are golden brown.
Mix sugar, vinegar, sesame oil and pepper in large bowl. Add noodle mixture and remaining ingredients; toss. Makes 6-8 servings.
Penne with Tomato-Sausage Sauce
(adapted from a recipe by Pillsbury)
16 oz. uncooked penne (or other tube-shaped pasta)
1 lb. bulk Italian sausage
2 15-oz. containers refrigerated pasta sauce
¼ c. fresh basil
1 c. shredded mozzarella cheese
½ c. shredded fresh Parmesan cheese
Cook penne according to package directions. Drain; cover to keep warm. Brown sausage in 10-inch skillet; drain. Add pasta sauce, bring to a boil over medium heat. Reduce heat to low; stir in basil and mozzarella cheese. Cook for two minutes or until cheese is slightly melted. Serve over cooked pasta sprinkled with Parmesan cheese. Makes 8 servings.
Greek Pocket Chicken Sandwiches
(this is actually a combination of three different recipes I’ve discovered over the years)
1 8-oz. container plain yogurt
2 tsp. chopped fresh mint
½ tsp. dried Greek seasoning
1 small cucumber
6 Greek-style pita flat breads
2 c. cooked chicken breast, sliced into strips
In medium bowl, combine yogurt, mint and Greek seasoning; blend well. Set aside.
Cut cucumber in half crosswise, then cut each half into four lengthwise slices. Layer chicken and cucumber inside each flat bread, drizzle with yogurt mixture. Serve with olives and fresh red grapes. Makes six sandwiches.
