By tomorrow our heat wave is supposed to abate, but I've just run out
of good ideas for uncooked meals.

Made macaroni salad with leftover macaroni and plenty of veggies, had
trout fillets since they only required 5 minutes in the oven on broil,
but that's it for the leftovers. Had tuna salad on green salad last
night.

I'm thinking gazpacho, but would be grateful for any other
suggestions.

maxine in ri

maxine in ri said...

> By tomorrow our heat wave is supposed to abate, but I've just run out
> of good ideas for uncooked meals.


Dial out for a pizza of your liking and put it in the fridge to chill for at
least an hour, then you can enjoy cold pizza all day!?!

Andy

maxine in ri > wrote:
: By tomorrow our heat wave is supposed to abate, but I've just run out
: of good ideas for uncooked meals.

: Made macaroni salad with leftover macaroni and plenty of veggies, had
: trout fillets since they only required 5 minutes in the oven on broil,
: but that's it for the leftovers. Had tuna salad on green salad last
: night.

: I'm thinking gazpacho, but would be grateful for any other
: suggestions.

I had just the right leftovers for the 93 degree heat of a few
days ago. We ate pieces from a half roast chicken that we hadn't yet
finished, cold sesame green-beans and mushrooms left from a stir-fry,
cold sauted green and red pepper from yet another leftover. I
also made a big salad of iceberg lettuce, cucumber and tomato--
no dressing since hot weather makes me look at most food as too
heavy, even salad dressing. I couldn't eat more than a few
bites of the chicken. We finished with watermelon.

The next day we shared a can of salmon with another plain salad [no
tomato, it tastes funny alongside the fish], had store bought but good
rye bread, and then blueberries and bing cherries

I used to love corn on the cob in the summer, but now all
that's available is the candy sweet bicolor which I can only face a
few times a season

--thelma
: maxine in ri

On Wed, 11 Jul 2007 13:23:35 -0000, maxine in ri >
wrote:

>By tomorrow our heat wave is supposed to abate, but I've just run out
>of good ideas for uncooked meals.
>
>Made macaroni salad with leftover macaroni and plenty of veggies, had
>trout fillets since they only required 5 minutes in the oven on broil,
>but that's it for the leftovers. Had tuna salad on green salad last
>night.
>
>I'm thinking gazpacho, but would be grateful for any other
>suggestions.
>

Cold soba noodle salad. This one is close to what I make.

http://www.recipezaar.com/84038

I've modified mine so many times I don't know what the original recipe
was. I make the peanut butter sauce but omit the peanuts. I add
julienned snow peas. I do not use honey, instead I use toasted sesame
oil. If you don't have access to an oriental market, you can
substitute thin spaghetti. I do that when I am too lazy to go to the
market. I double the amounts in this recipe, using a whole 7 oz roll
of soba. I serve it the first day with grilled or broiled salmon, then
snack on the soba for lunch for the next few days.

>
> I'm thinking gazpacho, but would be grateful for any other
> suggestions.
>
> maxine in ri

hey Maxine,

here are a couple of recipes that I've made this summer. For the first one,
I substituted carrots for the golden beets, keeping the recipe exactly the
same; it's good either warm or cold.
>
GOLDEN AND RED BEET SOUP



3 medium golden beets (about 1 pound with greens) (can substitute fresh
carrots)
3 medium red beets (about 1 pound with greens)
1 large onion
2 tablespoons unsalted butter
4 cups water
2 teaspoons salt
2 1/2 cups milk
6 tablespoons crème fraîche or sour cream
3 tablespoons chopped fresh dill leaves
Garnish: fresh dill sprigs

Trim beets (reserve greens for another use) and peel. Separately cut golden
and red beets into 1/4-inch-thick slices. Finely chop onion. In each of two
3-quart saucepans melt 1 tablespoon butter over moderate heat. Add red beets
and half of onion to butter in one pan and golden beets and remaining onion
to other. Cook beet mixtures, stirring, 5 minutes. Add 2 cups water and 1
teaspoon salt to each beet mixture and simmer, uncovered, 40 minutes, or
until beets are very tender.

In a blender or food processor puree each mixture separately with 1 1/4 cups
milk until smooth (use caution when blending hot liquids). Return soups to
pans and reheat over moderate heat.

In a small bowl whisk together crème fraîche or sour cream and dill. Divide
soups among 6 bowls, pouring them simultaneously into opposite sides of each
bowl.

Serve soup topped with cream mixture and garnished with dill.

Makes about 6 cups, serving 6.

Gourmet
September 1999


--------------------------------------------------------------------------------


I've made this recipe also, but since I didn't have any paprika, I had to
leave it out. It was very tasty & I also put part of it in the food
processor. Instead of putting the bowl into ice, I refrigerated it.



North African spices combine with a touch of honey and lemon in a refreshing
summer soup.

Active time: 15 min Start to finish: 35 min

serving size

Makes 4 servings or about 5 cups.

subscribe to Gourmet >
ingredients
1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-oz) can whole tomatoes in juice, drained and juices reserved
1 3/4 cups chicken broth (14 fl oz)
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Garnish: lemon slices

preparation
Cook onion in oil with spices in a 3-quart heavy saucepan over moderate
heat, stirring occasionally, until onion is softened and begins to brown, 4
to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved
juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then
bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice
and cold water. Cool soup, stirring occasionally, until cold, 15 to 20
minutes. Stir in lemon juice and salt and pepper to taste, then stir in
remaining parsley and cilantro.
Gourmet, June 2003

reviews
see all > 06/13/07
A Cook from Sunny Florida

Quick, easy and delicious. Like other reviewers, I used my blender for a
smooth texture - otherwise, I made no other changes. We love this soup, and
with it being such a snap to make, it will be on the menu often

On Jul 11, 6:23?am, maxine in ri > wrote:
> By tomorrow our heat wave is supposed to abate, but I've just run out
> of good ideas for uncooked meals.
>
> Made macaroni salad with leftover macaroni and plenty of veggies, had
> trout fillets since they only required 5 minutes in the oven on broil,
> but that's it for the leftovers. Had tuna salad on green salad last
> night.
>
> I'm thinking gazpacho, but would be grateful for any other
> suggestions.
>
> maxine in ri

Our hot weather dinner tonight is shrimp salad w/sliced avocado on the
side & some sourdough bread. Will dress shrimp simply with lemon &
olive oil rather than mayo.
Too early for homegrown tomatoes here, but when the crop comes rolling
in, a simple dinner salad of sliced tomatoes, sliced fresh mozarella,
sliced red onions, and fresh basil, drizzled with olive oil and
balsamic vinegar is always a winner around here.
Record temps here in Eugene, Oregon yesterday - a miserable, muggy 103
degrees. A little better today - feels like thunderstorm weather.
Going through vats of iced tea.
Nancy T

On Wed, 11 Jul 2007 13:23:35 -0000, maxine in ri >
wrote:

>By tomorrow our heat wave is supposed to abate, but I've just run out
>of good ideas for uncooked meals.
>
>Made macaroni salad with leftover macaroni and plenty of veggies, had
>trout fillets since they only required 5 minutes in the oven on broil,
>but that's it for the leftovers. Had tuna salad on green salad last
>night.
>
>I'm thinking gazpacho, but would be grateful for any other
>suggestions.
>
>maxine in ri


There is a lovely website that I follow:

http://www.lastnightsdinner.net/

Yesterday, she offered up a gazpacho adaptation that looked really
lovely. Just scroll past the most recent entry (which also looks
delightful).

Boron

She says:

This is an incredibly simple soup to put together, and it comes
together in almost no time. I make mine in the blender, but you could
certainly use a food processor or immersion blender to get a similar
result. I certainly don’t claim that this is an authentic gazpacho,
but I really like the combination of flavors in this version.



To start, I tore some crusty bread into small chunks until I had about
2 cups worth. I sprinkled a pinch of salt over the bread, then poured
about 1/2 cup of Sherry vinegar over the bread chunks, tossed them,
and set them aside to soften. I roughly chopped a small head of
Rocambole garlic (as well as the scape that was attached) and half a
red onion, and placed them in my mini-chopper. I pulsed them until
they were finely diced and set them aside.



The real “meat” of this soup is the veggies – I cored and chunked up
three large really ripe tomatoes and two bell peppers (one orange and
one yellow), and chopped up two Kirby cucumbers. I added half of the
chopped veggies to the blender, along with half of the onion/garlic
mixture, half of the bread, a healthy pinch of salt and half of the
soaked bread mixture. I poured in about a cup of vegetable juice (I
use Knudsen Very Veggie), lidded it up and pureed the soup. I poured
the puree out into a large deep bowl and repeated this with the
remaining veggies, onion/garlic mixture, bread, and another cup of
juice.

Once my two batches of puree were in the bowl, I stirred in about 1/3
cup of olive oil, and seasoned the soup with a healthy amount of
smoked Spanish paprika and Chipotle powder – many gazpacho recipes
call for using fresh chiles, but I prefer the smokiness and depth of
the Chipotle powder to the straight heat of chiles. I tasted the soup
and adjusted the seasoning by adding a bit more salt and vinegar, then
I covered it and let it chill for half an hour or so – just enough
time for me to head out to the garden with a glass of chilled rose and
watch the fireflies.

maxine in ri wrote:
> By tomorrow our heat wave is supposed to abate, but I've just run out
> of good ideas for uncooked meals.
>
> Made macaroni salad with leftover macaroni and plenty of veggies, had
> trout fillets since they only required 5 minutes in the oven on broil,
> but that's it for the leftovers. Had tuna salad on green salad last
> night.
>
> I'm thinking gazpacho, but would be grateful for any other
> suggestions.
>
> maxine in ri
>


It's been brutally hot here (Colorado), too.

Tonight for dinner we had:

Rotini salad with roasted red peppers, Vidalia onion, peas
and a garlicky vinaigrette dressing

Chicken salad made with mayo, curry powder, chopped celery, chopped
lovage leaves, small chunks of pineapple, grapes, and toasted slivered
almonds.

Fruit salad: sweet, juicy cantaloupe, nectarines, and sliced banana

Sangria

It was a good meal for a hot night.

Gazpacho sounds good. We haven't had it yet this summer.

gloria p

"maxine in ri" > wrote in message
ups.com...
> By tomorrow our heat wave is supposed to abate, but I've just run out
> of good ideas for uncooked meals.
>
> Made macaroni salad with leftover macaroni and plenty of veggies, had
> trout fillets since they only required 5 minutes in the oven on broil,
> but that's it for the leftovers. Had tuna salad on green salad last
> night.
>
> I'm thinking gazpacho, but would be grateful for any other
> suggestions.
>
> maxine in ri

Hummus with raw veggies. Giant green salads topped with beans, cheese, cold
meats.. Fruit salad. BLTs using microwave bacon.

On Wed, 11 Jul 2007 20:39:52 -0400, Boron Elgar
> wrote:

>
>There is a lovely website that I follow:
>
>http://www.lastnightsdinner.net/


I scrolled down to the Unfancy Food Show
http://groceryguy.blogspot.com/2007/...food-show.html
what a crack up... too bad it's over.
--

History is a vast early warning system
Norman Cousins