LITTLE ROCK — Summer began about a month ago but we can’t forget that there is still August and part of September to endure before we can settle into the cooling comfort of autumn. That means we still need to look for foods that require little or no cooking to avoid heating up the kitchen.
Here are two light one-dish meals that make me feel cool just thinking about them.
A couple of summers ago, I put together a Shrimp and Avocado Salad. Along with two of my favorite foods, I added fresh celery, tomatoes and green onions. The combination is not only tasty and cooling, but has appetizing eye-appeal. It’s also easy to prepare, especially if you use cooked, previously frozen shrimp. The ground red pepper, also used in the chicken salad recipe, may seem a strange addition, but used in moderation it adds that “something extra” that excites the taste buds. The dish is ideal for a light but satisfying lunch or supper.
It’s better if you make the salad shortly before serving time, otherwise the natural thin juice in the tomatoes may water down the mayonnaise. It’s also wise to prepare just enough for one meal because it loses some of its appeal in its left-over stage.
Another summer favorite, Curried Chicken Salad, is a standby that has been around for years. Its outstanding feature is the curry flavor. If you don’t like curry (it seems most people either love it or hate it), it’s easy to just leave it out.
The following side dishes also help keep the kitchen cool.
Summer Rice Salad is from my sister, Ardis. It’s a different way to put rice in your diet. It does require cooking the rice, but it won’t heat up the kitchen very much.
Dressed-Up Tomatoes calls for drizzling slices of vine-ripened tomato with olive oil and topping them with cheese and sprigs of basil, parsley or cilantro. Serving it heated just enough to melt the cheese is optional.
Rainbow Relish is from Sylvia, a former neighbor, who calls it an “open recipe” because you can adjust the ingredients to suit your taste. Lemon juice is the only dressing, which keeps it light. This all-purpose relish can be served with hamburgers, fish, chicken or almost anything on a summer menu. And it keeps well in the refrigerator.
Kidney Bean Salad, from my late sister-in-law, Vivian, is a surprisingly tasty source of cool protein.
Farmer’s Salad (sliced raw cucumbers and onions soaked in vinegar) is an age-old recipe and an easy way to use some of those cucumbers from the garden that seem to keep on producing more than you can use.
Shrimp and Avocado Salad
8 ounces shrimp, cooked, cooled and patted dry (see note) 1 to 2 ripe avocados, peeled, seed removed, coarsely chopped 1 to 2 ribs celery, finely chopped 1 to 2 ripe tomatoes, seeds removed, coarsely chopped 2 green onions, trimmed and chopped 2 tablespoons mayonnaise, or to taste Salt and ground black pepper, to taste 1/4 to 1/2 teaspoon ground red pepper (cayenne) OR Tony Chachere’s Original Creole Seasoning, optional Lettuce leaves, optional Crackers for serving
In a large bowl, place shrimp, avocados, celery, tomatoes and green onions. For best results, make sure bowl and ingredients are cool.
Add mayonnaise, salt, black pepper and, if using, ground red pepper. Stir gently until ingredients are coated with mayonnaise. Do not over-stir. Spoon onto lettuce leaves, if desired, and serve with crackers.
Makes about 6 servings.
Note: Thawed frozen shrimp work especially well with this recipe.
Curried (or not) Chicken Salad
2 cups chopped, cooked chicken 1 cup slivered almonds 1 cup sliced seedless grapes 1 cup chopped celery 1 teaspoon curry powder, or to taste,
optional 1/2 teaspoon ground red pepper (cayenne) OR Tony Chachere’s Original Creole Seasoning, optional 1/2 cup mayonnaise or salad dressing, such as Miracle Whip Lettuce leaves, for serving Olive and Nut Finger Sandwiches for serving, optional (recipe follows)
In a large bowl, combine chicken, almonds, grapes, celery, curry powder, if using, and ground red pepper, if using. Add mayonnaise or salad dressing and stir gently until ingredients are coated. Keep refrigerated until serving time. Arrange lettuce leaves on serving plates and top with chicken salad. Serve with Olive and Nut Finger Sandwiches, if desired. Makes about 6 servings.
Olive and Nut Finger Sandwiches
1 cup sliced green or black olives 1/2 cup chopped walnuts or pecans 3 ounces cream cheese, softened Sliced party bread such as Pepperidge Farm or other thinly sliced bread
In a medium bowl, place the olives, walnuts or pecans and cream cheese. Mix until it reaches a spreading consistency. Spread on one side of a slice of party bread; place another slice on top.
Summer Rice Salad
2 cups hot cooked rice 1/4 cup olive oil 1/4 cup wine or rice vinegar 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried tarragon 1/2 cup finely chopped green bell pepper 1/2 cup chopped pimento 1/2 cup chopped fresh parsley or cilantro 1/2 cup chopped onion or green onions 1 cup chopped ripe tomato, seeds removed 1 cup chopped cucumber, seeds removed 2 hard-cooked eggs, sliced, and sliced olives for garnish, optional
While rice is hot, mix with olive oil, vinegar, salt, black pepper and tarragon. Cool. Add green bell pepper, pimento, parsley or cilantro, onion, tomato and cucumber. Mix gently but well. Place in a large serving bowl and garnish with sliced hard-cooked eggs and sliced olives, if desired. Serve immediately or cover and refrigerate until serving time.
Makes 6 to 8 generous servings.
Dressed-Up Tomatoes
6 to 8 slices fresh ripe tomato Sugar, optional Salt and ground black pepper, to taste Olive oil Sliced or grated cheddar or mozzarella cheese or other cheese of choice Cilantro, basil or parsley sprigs, for garnish
Arrange tomato slices on a serving plate. Sprinkle lightly with sugar, if desired, salt and pepper and drizzle lightly with olive oil. Arrange grated cheese on top of tomato slices and garnish with cilantro, basil or parsley sprigs. Makes 3 to 6 servings. Note: This may be served cold or heated in a 400-degree oven for about 5 minutes before serving. (If heating, be sure to use an oven-safe dish.)
Rainbow Relish
1 medium cucumber, seeded, finely chopped 1 cup finely chopped cantaloupe 1 green bell pepper, seeded, finely chopped 2 tablespoons minced cilantro 1/2 cup pineapple tidbits 1/2 cup finely chopped red
onion 1 cup finely chopped celery 1/2 cup finely chopped water
chestnuts Lemon juice
In a large bowl, gently mix all ingredients except lemon juice. Drizzle lemon juice on top and stir briefly. Refrigerate. Serve as a relish on hamburgers, fish or chicken.
Makes about 4 cups.
Kidney Bean Salad
2 (15-ounce) cans light or dark kidney beans, rinsed (see note) 1/2 cup chopped red onion 1/2 cup chopped celery 1/2 green bell pepper, seeded and chopped, optional 2 to 3 medium sweet pickles, chopped 1 to 2 tablespoons prepared mustard or Dijon-style mustard 2 to 4 tablespoons cider or rice vinegar 3 hard-cooked eggs, coarsely chopped
In a large bowl, combine all ingredients and mix gently but thoroughly. Refrigerate until serving time. Makes 4 to 6 servings. Note: Light red kidney beans have a more mellow taste than the dark variety.
Farmer’s Salad (Marinated Cucumbers and Onions)
1 large onion, peeled and thinly sliced 3 medium cucumbers, thinly sliced 1 cup ice water 1/4 to 1/2 cup cider or rice vinegar 1/2 teaspoon celery seeds, optional Salt and coarsely ground black pepper, to taste
Place onion and cucumbers in a large bowl. In a small bowl, combine ice water, rice vinegar, celery seeds, if using, and salt and pepper to taste. Pour over onions and cucumbers. Cover and refrigerate overnight before serving. Makes about 6 servings.
Food, Pages 31 on 07/25/2012