I’m looking for your best meals that require little to no cooking for days when turning on any kind of heat source sounds miserable.
Ina Garten has a Brussel Sprout Slaw and Turkey sandwich. It’s so simple and tastes so much better than it sounds. Plus, it is easy to change it up with additions. I also think of gazpacho, but adding some chickpeas or other beans to make it extra filling. Adding feta is delicious too.
What do you all do to eat well when it is sweltering outside?
We love ‘cowboy caviar’ - which is basically a corn and black beans salsa/salad, with onions, green peppers, chilis, tomatoes, and a vinegarette. It’s Soo good!
My sister makes this but with black-eyed peas. I could eat it all day long. So good!
Bruschetta is delicious and there are so many variations.
Onigiri! (Rice balls.) My favorite type is tuna, and they’re a great way to use leftover rice. If you’re very lazy like me, you can even skip the whole ball aspect. Just dollop tuna w/ mayo on some rice, cut up some nori over the top (or sprinkle furikake), and you’re done!
I do a similar thing. it’s essentially an open face onigiri in a bowl with leftovers like sliced cucumber, red peppers, celery, avocado, tuna mayo, furikake and pickled ginger (if we have any). I also like to put unagi sauce on top with sesame seeds.
pretty versatile and tasty. I also like to make a breakfast version with eggs and bacon.
I also do something similar, basically california roll in a bowl with sushi rice, krab, avocado, carrots, and cucumber.
- Tacos with leftover meat-stuff and homemade mexican cabbage ‘slaw’.
- My better half love a simple sandwich of heirloom tomato with a little adobo (salt) and swiss cheese.
- Kawaj: https://leitesculinaria.com/136522/recipes-eggplant-stew-kawaj.html
While the last one requires cooking, it doesn’t turn on the oven and is a great way to use eggplants when they come in season. We only use 1 teaspoon salt, and will use canned tomatoes if we don’t have fresh. Also, I usually throw in a red bell pepper (or orange or yellow) because my paprika is standard instead of sweet and it wants a little sweetness.
Today, I made a pasta sauce out of mashed feta, diced tomatoes, olives, dried tomatoes, olive oil, garlic, basil, oregano, salt and pepper. Just mix everything together. I ate it with freshly cooked pasta but I think it would also work cooled off.
Thanks! this gave me a great idea for what to do with all the extra tomatoes and sauce from a braised cauliflower I made the other night
Kiddos love grape jelly meatballs.
Bag of 25 to 40 frozen meat balls
12oz jar Heinz chili sauce
Half jar of welches grape jelly
Stir together in a crockpot for 4+ hours on low stir occasionally.Serve over rice.
It sounds like the “Swedish Meatballs” my mother would make: Stir together tomato sauce and a can of the jellied cranberry sauce. Toss in the meatballs and let them simmer.
(I’m sure this isn’t how you really make Swedish Meatballs, but that’s what we called it growing up.)
At first I was disgusted by the thought of grape jelly and meat balls but after thinking about it for a while I could see how the flavors might work. I think half a jar with a pre made sauce that’s already quite sweet is too much but I might try using it as a sweetener in homemade sauce. I still don’t expect much but at least I am curious now.
But a 4+ hour dish isn’t no/low cooking and would heat up the house noticably during summer.
This is the classic party/ tailgate meatball recipe. I, too, thought grape jelly was offputting combined with chili sauce and mustard, but it is really good. Yes it can get pretty sweet, but that’s easily adjusted. Also a crockpot doesn’t put out nearly as much heat as turning on the oven. And I consider this as low cooking because it’s basically dump it all in, turn it on, and ignore it the rest of the time.
It involves a little bit of cooking (reheating, really), but caprese salad with focaccia bread is always good. Especially if you have a garden with basil and tomatoes on hand.
What’s the reheating for? Normally if Imake caprese salad it’s just mozz, tomato, basil, olive oil, and balsamic
