What do you eat in the heat?

2 years ago

I know, some of you live with 100*+ heat a lot, but we are in the 80-90* range with lovely foggy mornings where we open the windows during the night and close up the house to keep in the cool air with a few fans.

This week is a spare the air week (95-105*)

We are also supposed to not use major appliances, such as air conditioning. Hmmmmm!

We have done what they said and "pre-cooled" the house (2 rooms with a mini window AC) and have the fans running throughout the house.

What are you favorite "Too hot to cook" dinner meals?

I'll be pulling out some meals (stuffed peppers) to pop in the microwave for tonight.

Featured Answer

plllog

2 years ago

Ice cream. :D

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Comments (13)

Fun2BHere
2 years ago
We mostly eat salads throughout the hottest months, both green leafy and pasta. If I'm going to make something hot, I usually cook it first thing in the morning and then refrigerate it for reheating in the toaster oven or microwave. Our kitchen is the hottest room in the house because of a large skylight. I want to spend the least amount of time in that room as possible.
Lars
2 years ago
Cucumber salad or cucumber sandwiches.
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Islay Corbel
2 years ago
Yes, big, fresh salads. Like a salad Niçoise or lots of lettuce with cold poached salmon, cucumber, tomatoes, green beans, anything cold!!!
bragu_DSM 5
2 years ago
salads, meloms, grapes ... fruit and vegetables
floral_uk z.8/9 SW UK
2 years ago
With my changeable climate, by the time I’ve made a Gazpacho or iced tea and refrigerated it, it’s turned too chilly again to want it 😉 It’s 67 today, rocketing to 71 next week.
Bumblebeez SC Zone 7
2 years ago
Usually grilled meat, asparagus and I have frozen brown rice ready to go. No cooking inside! Always lots of fruit and ice cream.
LoneJack Zn 6a, KC
2 years ago
last modified: 2 years ago
Lots of BLTs once the tomatoes come in. We cook the bacon in the microwave so it doesn't heat up the kitchen. We also grill 2 or 3 dinners a week outside year round.
chloebud
2 years ago
Lots of salads and we grill all the time (year round). Dinner tonight will be grilled steak in a salad with red onion, beets and blue cheese dressing.
moosemac
2 years ago
Salads, hard boiled eggs. One of our favorites is fresh mozzarella, tomato and basil on thin ciabatta bread slices with a touch of olive olive and proscuitto.
sleevendog (5a NY 6aNYC NL CA)
2 years ago
Not so miserable hot yet here in NY. We did have a hint of it a couple weeks ago. Still windows open day, closed at night except for bedroom...cool breeze and light comforter.

Can't imagine the heat and drought in quite a bit of the country. All over the news.

We grill/smoke 24/7 so that isn't an issue. Just once a week, one of the weekend days. We 'piggy-back' and do a mixed type grill. Enough to cover a couple days meals and lunches. (not leftovers).

Slaws, ferments,...kimchi, krauts, raw quick pickled salads. Just this past Tuesday i revisited an old favorite. Recipe, HERE

Nice thing about rice noodles it is just a kettle of hot water over the noodles, 5 minute soak, then rinse with cold water. Quick. The dressing is done before the kettle boils.

Great dressing for a fresh slaw.

I then pulled out all veg needing some love. Made a few salads for a couple days.

Repeat again tonight for the weekend. (not the noodles but a big slaw) and a few salads.

Cucumber, watermelon, kale, radicchio, fennel, golden beets, lots of herbs....
artemis_ma
2 years ago
I'll still cook food, but more likely things I can make in the toaster oven. Not so likely to make stews and soups. A few more salads than normal. Same amount of skillet foods.
chloebud
2 years ago
Just thinking about this as I wait for our tomatoes to ripen. This is good with pasta (hot or cold), and I also make it a meal with just good bread and corn. I don't bother peeling the tomatoes...up to you.

Fresh Summer Tomato Sauce

2 large ripe tomatoes, peeled and seeded
4 T. olive oil
1/4 cup chopped basil leaves
1/4 cup chopped scallions
1 T. chopped fresh oregano
2 cloves garlic, minced
Kosher salt and ground pepper, to taste
Fresh grated Parmesan, for serving

Dice tomato pulp and combine with 1 T. of the olive oil. Add remaining ingredients, except Parmesan, and toss to blend. I f using same day, cover and let sit until serving time. If not using the same day, cover and refrigerate. Bring to room temp before using. To serve, taste for seasoning and add remaining 3 T. olive oil. Toss with hot, warm or cold pasta and sprinkle with Parmesan.

What do you eat in the heat?

plllog

Comments (13)

Fun2BHere

Lars

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