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| Author |
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| 25 new of 74 responses total. |
void
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response 33 of 74:
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Jul 18 01:05 UTC 2002 |
Raw vegetables are good cold. Most cooked vegetables are icky when
cold.
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jaklumen
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response 34 of 74:
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Jul 18 07:57 UTC 2002 |
heh, well, cold cooked broccoli with that Italian-style dressing
(*like* Cheese Fantastico!) is great. Not especially fond of it
otherwise.
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slynne
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response 35 of 74:
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Jul 18 18:44 UTC 2002 |
Haha. I am weird that way. I dont really like raw broccoli (although I
dont hate it so I'll eat it) but I like cooked broccoli that has gone
cold. I like it better than hot cooked broccoli.
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lumen
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response 36 of 74:
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Aug 29 22:19 UTC 2005 |
To revive an old item (to anyone that's reading):
We tried out a watermelon gazpacho recipe in last Friday's Life-- it was
fab!
I'll post it if anyone's interested.
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mary
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response 37 of 74:
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Aug 30 01:14 UTC 2005 |
I'd like that recipe! Thanks.
Last night I grilled lemon and thyme marinated chicken thighs and served
it with, again, grilled corn on the cob. I wanted to put some broccoli
with it but steaming it felt, well, boring. So I sprinkled it with a
couple of tablespoons of water, drizzled on a teaspoon or two of toasted
sesame oil, and seasoned with salt and pepper. The broccoli was then
sealed in a foil packet and tossed on the hot grill for maybe 4 minutes on
each side. Man, did it work.
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furs
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response 38 of 74:
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Aug 30 09:49 UTC 2005 |
I'll be right over. Sounds awesome. :)
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jadecat
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response 39 of 74:
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Aug 30 16:00 UTC 2005 |
Yeah, that sounds really great. I've been trying to come up with some
more creative ways of serving veggies.
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lumen
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response 40 of 74:
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Sep 2 06:19 UTC 2005 |
Here it is, Mary:
Tyler Florence's Watermelon Gazpacho
Preparation time: 20 minutes
Serves: 6
Ingredients: 6 large tomatoes, chopped
8 ounces fresh watermelon, seeded and cubed
1 serrano chili
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons red onion, minced
1 cucumber, seeded and minced
2 tablespoons fresh dill minced, plus more for garnish
salt and freshly ground black pepper
1/4 cup crumbled feta cheese
Puree tomatoes, watermelon, and chili in a blender.
Add vinegar and olive oil; pulse.
Fold in onion, cucumber and dill.
Sprinkle on salt and pepper to taste.
Pour into shot glasses (or small bowls) and garnish with extra dill and
feta.
Serve at room temperature.
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mary
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response 41 of 74:
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Sep 2 10:31 UTC 2005 |
Thanks!
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denise
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response 42 of 74:
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May 25 23:00 UTC 2007 |
Being Memorial Day weekend, we're at the unofficial start of summer...
I'm looking forward to the fresh fruits and vegetables that are
forthcoming.
I'm looking for some ideas, though, for some of the traditional summer
grilled foods that can be cooked/prepared for inside since I don't have
access to a grill... Like recently, I saw a good recipe for grilled
corn [it has other stuff with the corn, wrapped and cooked in aluminum
foil]. Though I've cooked corn in boiling water and in the microwave,
I'd like to learn how to do something similar to the recipe I saw, but
in the oven instead.
Grilled burgers, chicken, steaks, etc are great this time of the year.
But other than doing a little bit of chicken or a burger on my forman
grill [which doesn't make enough at one time for planned leftovers], I
need to come up with more good ideas. And how to cook a good steak
indoors, too [something I've rarely done and haven't had similar
results to doing it outdoors].
As for drinks, I drink cold tea year round and have cut way back on pop
[though I still have some from time to time]. So now I'm thinking
more about lemonade, juice and such. And though I don't drink a lot of
alcohol, I do enjoy it more in the summer months. Like some of the
tropical drinks that are easily made [like something basic like
a 'fuzzy navel' which is just orange juice and peach schnapps], to
margaritas, daiquiries [sp?], white wine [I/m allregic to red], and
certain kinds of beer.
For summertime desserts, I tend to think of stuff like strawberry
shortcake, ice cream [lots of memories of the Good Humour truck],
frozen yogurt, watermelon, and other summertime fruit [peaches, plums,
etc].
I'm heading off to the grocery store in a little bit. Though I should
probably eat something before I go so I won't buy out all of this
summer related stuff!
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keesan
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response 43 of 74:
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May 26 00:17 UTC 2007 |
Ovens are not practical in hot weather. Microwave ovens produce far less heat.
What is wrong with microwaved corn? If you do want to do a lot of cooking
do it in the early morning or late evening with windows open.
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edina
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response 44 of 74:
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May 26 00:19 UTC 2007 |
I'm with Sindi - I use my oven far more sparingly in the summer. If I
have to bake, it gets done in the early morning.
But, Denise has a point - grilled corn is really tasty.
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slynne
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response 45 of 74:
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May 26 02:22 UTC 2007 |
A very simple "tropical" drink is Malibu Rum in pineapple juice.
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keesan
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response 46 of 74:
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May 26 02:26 UTC 2007 |
If you have a balcony, you can run an electric cord out the window and cook
on a hotplate, electric frying pan, or electric toaster oven (or electric
wok or pressure cooker or deep fryer or griddle or sunlamp). I run one out
the kitchen window to the back yard to a hotplate on a table.
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denise
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response 47 of 74:
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May 26 15:04 UTC 2007 |
I tend to use the oven less often in the summertime, too. But for some
specific dishes/food/situations, then I'd use it. I mentioned the oven
and the corn because of adding other things [seasonings and I forget
what all else, I'd need to check the recipe again] and letting it cook
in the foil for awhile. Using saran wrap in the microwave instead of
the foil in the oven might work... Though I don't know if, by doing the
oven method, would allow the extra ingredients to be asborbed into the
corn better.
If I were to use an of the above mentioned electric appliances, I'd
just use them to cook indoors on the counter [unless, maybe, if it was
something messy like frying something] since these things don't heat up
the kitchen like the oven does. Besides the fact that right now, I
don't have a table or anything to put whatever appliances on on the
deck. Using said appliances on the wooden deck itself wouldn't be
nearly as easy as the counter in the kitchen. Another reason I wish I
had an outdoor grill to use! :-)
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keesan
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response 48 of 74:
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May 26 20:34 UTC 2007 |
There are lots of used small tables around, or you could use a milk crate,
or a board across some concrete blocks, or a chair. Any sort of cooking will
heat up your kitchen more than you would guess - it is like running a space
heater, or several of them.
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denise
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response 49 of 74:
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May 27 14:31 UTC 2007 |
[I've posted in the 'free' section on either the AA freecycle or the
free section on the aa craigslist and haven't gotten any feedback. I
don't have a chair that's flat enough for setting a grill on, only
those canvas-like camping/sports/whatever chairs. No cinder blocks
here, either... So until I can get any of said items and a grill, I'll
have to settle using something indoors, be it the oven or some electric
device, regardless how much heat it may cause. This isn't a major issue
for me [heating up the kitchen a bit more] right now, though some day,
I'd like to have the means to be able to grill outdoors]. In the
meantime, I'm open to summer meal/side dishes/ drinks/desserts/etc
suggestions, whether fixed by whatever method indoors or out.]
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denise
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response 50 of 74:
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May 27 14:41 UTC 2007 |
Another thing I tend to eat more of in the spring and summer is fruit.
Fruit salads are great [with or without some kind of dressing/yogurt
type thing], as are fruit cabobs [kabobs?]. And smoothies.
When I was cruising the isles of the grocery store, while in the pasta
section, I was reminded that I used to enjoy cold pasta salads but
haven't had any in ages and ages. I used to add various raw vegetables
and sometimes pieces of cheese and/or meat, tossed with a bit of
dressing [usually italian].
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slynne
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response 51 of 74:
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May 27 19:21 UTC 2007 |
Speaking of fruit kabobs...I went to a part recently where they had a
centerpiece made out of fruit kabobs so that it looked like a flower
arrangement. It was pretty neat (and tasty too!)
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denise
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response 52 of 74:
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May 28 02:55 UTC 2007 |
Sounds pretty cool; creative, too! I wish I was more creative in the food
department...
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edina
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response 53 of 74:
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May 28 03:59 UTC 2007 |
I've seen them - they are very pretty and it's always nice when you
can get something useful out of it too.
Pasta salad is great because you can basically make one that's a
meal. I like pasta with cherry tomatoes, garbanzo beans, sunflower
seeds and balsamic vinaigrette. There's something about sunflower
seeds in salads that just makes me happy....
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i
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response 54 of 74:
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May 28 04:04 UTC 2007 |
I've been lazy about it, but mom always used pepperoni in the pasta
salad (more taste-per-fat than 'most any other fat/salt/protein-type
ingredient) and let it age in the fridge a day (maybe stir up once)
before serving. Garbanzo or kidney beans can work well, too.
Today's dinner would have fit really-hot weather better - dinky open-
face sandwiches made with baguette/olive oil/cold cuts/cheese/bits of
onion/spicy mustard, box of wine in the fridge, and cold water. I
probably should have made a raw carrot/broccoli/tofu/tomato salad to
go with.
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denise
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response 55 of 74:
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May 28 12:43 UTC 2007 |
I like sunflower seeds in my salad, too. I've been to salad bars that
have had interesting stuff to add--which include raisins as well as
nuts [I've had walnuts and also chopped something or another, peanuts,
I think...]
Yesterday I made up a pizza using various seasonings [garlic powder,
italian seasoning, a bit of pepper and sesame seeds on the crust] and
added diced tomatoe in with the sauce and chopped green pepper on top
of the cheese. My leftovers will make a couple more meals that can be
heated up in the microwave.
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cmcgee
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response 56 of 74:
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Jun 19 12:49 UTC 2007 |
I use salad bars to buy small amounts of ingredients. If I only need 1/4 C
of something expensive, I'll put some in the salad bar box, and take it home.
I saw a nice summer idea while shopping at Kroger the other day. The produce
section had a prepackaged assortment of beans and carrots.
Whole green beans, whole wax beans, and carrots that had been cut into similar
lengths, and sliced into strips about the same size as the beans. Beautiful
yellow, orange, and green stripes.
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edina
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response 57 of 74:
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Jun 19 16:26 UTC 2007 |
Salad bars are something that you just can't find in Phoenix (well, at
Whole Foods, but I live pretty far from Whole Foods). And it bums me
out, for just that reason - it's a great place to get chopped up foods
in smaller amounts.
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