In case you haven’t heard, it’s been unseasonably warm in our part of the world. Yesterday was a record-breaking 37C (99F) – and that’s not including the humidex. Our little window air conditioner isn’t really cutting it these days. Needless to say, the idea of spending as little time as possible in front of a hot stove is pretty appealing.
Mmm, big salads. This one was on a bed of mesclun mix that I grew on the balcony, with candied walnuts
, pumpkin seeds, strawberries, cucumber, dried cranberries and a simple balsamic dressing (probably something along the lines of balsamic vinegar, olive oil, agave syrup for a bit of sweetness, and a touch of dijon mustard).
Tonight’s was a big plate of fresh Vietnamese salad rolls. Thin rice noodles, fried tofu, mango, mint, lettuce. With a simple peanut sauce for dipping – I’m sure you can find a million recipes online, my basic non-recipe is natural peanut butter, water, hot sauce, soy sauce, agave, rice vinegar – to taste. Throw in some crushed peanuts and you’ve got yourself a really good sauce.
Oh, and some miso soup with chives from the balcony, just because.
Stay hydrated, folks! Drink lots of water and eat tons of fruit, it’s full of water and vitamins to rehydrate. Frozen grapes are a godsend.
A late dinner tonight, Trevor is working late and I spent a good chunk of the evening at the gym and came home with an appetite but not much desire to spend the rest of my evening in the kitchen. Thank god for Appetite For Reduction, the latest cookbook from Isa Chandra Moskowitz. Don’t let the title fool you, it’s not a weight loss book, really; it’s more health-conscious than it is calorie-counting. What I love about it is how quickly the recipes come together. The Mango BBQ Beans have a prep time of 15 minutes. I can get down with that. Did I mention that it’s absolutely delicious?
Served with sweet and salty glazed carrots and a simple salad, that’s dinner.