Wednesday, August 6, 2014
Hazy, Lazy, Summer Fare
Is the weather all I have to complain about? It's the (I don't know how many) straight day of 90+ temperatures with very little rain, and I don't want to cook. I don't even want to THINK of turning on a burner. I'm even shy of the microwave - that's how hot it is and how hard it is to keep the inside of the house cool. Yup.
So meals become different when you don't want to use heat. You think about using no heat or minimal heat to prepare food. Thus, today's menu:
Three Bean Salad
Hepped Up Deviled Eggs
Fresh Garden Tomatoes
How's that for dinner? Sounds good to me!
First, the Salad Dressing Recipe
1/2 c. Cider Vinegar
1/4 c. Water
3/4 c. Olive Oil
1/2 t. Celery Seed
1 to 1 1/2 t. Italian Seasoning
1/2 t.Onion Granules
1/2 t. Garlic Granules
Salt & Pepper to Taste
1 - 2 T. Sugar or Sweetener (to taste)
Place all in a pint jar and shake well. Set aside.
Bean Salad Recipe
Mix together in a large bowl:
2 cans Black Beans, drained & rinsed
1 can Great Northern Beans, drained & rinsed
1 can Cut Green Beans, drained & rinsed
1 can Mushroom Stems & Pieces, drained
1 can Chopped Green Chilis (mild)
1 large Walla Walla Sweet Onion, chopped small
1/2 Green Bell Pepper, chopped small
1/2 bunch of Fresh Cilantro, washed and chopped, stems and all
Pour all of the dressing over the salad ingredients and mix well.
Chill.. You may want to let it stand at room temperature 1/2 hour before serving so that the olive oil loosens up a little bit. So, there's the salad. Now, for the protein side of the meal.....
Hepped Up Deviled Eggs Recipe
Place 6 to 18 eggs (not too fresh) in a soup kettle and cover to a depth of about 2" with cool water. Bring to the boil over medium high heat, covered. When the water is boiling, completely, shut off the burner and let the eggs stand for 15 minutes. Run under cold water to cool the eggs. Peel carefully and rinse in clean, cool water. Cut them in half, lengthwise and remove the yolks to a gallon re-closable bag. Mush the yokes up with your hands until smooth. Place the whites in a tray, ready to fill.
To make the filling, mix together in a small bowl:
1/4 to 1/2 c. Best Foods Mayonnaise
1 t. Gulden's Prepared Mustard
1 can Deviled Ham
1/2 t. Smoky Paprika
1/2 t. Garlic Granules
1/2 t. Onion Granules
1/4 t. Ground Black Pepper
1-2 T. Dried Parsley or 1/4 c. Fresh Parsley
Salt to taste (I don't add any because the ham is salty)
Add the mayonnaise mixture to the bag and mush everything together well. Snip off a lower corner of the bag, making an opening about 3/8" long. Squeeze the yolk mixture out, starting at the bottom of each white and swirling to almost cover the whole top.
Chill well. These should keep in the fridge for about 3 days.
Serve the Bean Salad and Hepped Up Deviled Eggs with fresh tomatoes and toast for a summer's delightful, dinner. Yum. We've been enjoying this since yesterday. The house is staying fairly cool and the cook is NOT frazzled (well, not over cooking, anyway)......AND, she has time to quilt.