topic Re: Need Inspiration in Kitchen

Need Inspiration

QVCkitty1 — Tue, 24 Aug 2021 01:28:36 GMT

I'm going grocery shopping tomorrow, I have put it off long enough. What are you all cooking on these hot, humid days ? I'm admit I've hit a wall, any tips would be appreciated. 🥙🥗🍔

Re: Need Inspiration

PinkyPetunia — Tue, 24 Aug 2021 01:38:44 GMT

I don't cook much on hot humid days. I keep it simple. Today was a hamburger, green salad, corn on the cob. I like tuna salad, eggs, grilled cheese. A chefs salad is good.

I have been wanting chili but I will wait for a cool day to cook. Maybe another month to go.

Re: Need Inspiration

QVCkitty1 — Tue, 24 Aug 2021 01:46:01 GMT

@PinkyPetunia wrote:
I don't cook much on hot humid days. I keep it simple. Today was a hamburger, green salad, corn on the cob. I like tuna salad, eggs, grilled cheese. A chefs salad is good.

I have been wanting chili but I will wait for a cool day to cook. Maybe another month to go.

@PinkyPetunia @I hear you, I like to cook, but not on these miserable days. I'm just kind of bored with my ideas and was hoping for tips. You really can't beat the fresh corn and tomatoes.

Re: Need Inspiration

phoenixbrd — Tue, 24 Aug 2021 02:08:36 GMT

@QVCkitty1 Now is the time for lovely fresh fruit salad....put a little bit of the fruit from your salad in the blender with a banana and some juice from an orange for dressing. Don't forget some poppy seeds on your salad....yum!

I also make a refreshing ice cream in the blender with fresh fruit. Always a base of frozen bananas (a staple in my freezer) and whatever frozen fruit you want to add....(our favorite is frozen cherries and a tbsp. of cacao), a splash of almond milk, and a bit of maple syrup. You can also add a tablespoon of peanut butter and cacao nibs. Be creative and have fun it is always tasty! (Another great combo is fresh pineapple with the frozen bananas)

Re: Need Inspiration

QVCkitty1 — Tue, 24 Aug 2021 01:59:04 GMT

@phoenixbrd wrote:
@QVCkitty1 Now is the time for lovely fresh fruit salad....put a little bit of the fruit in the blender with a banana and some juice from an orange for dressing. Don't forget some poppy seeds on your salad....yum!

I also make a refreshing ice cream in the blender with fresh fruit. Always a base of frozen bananas (a staple in my freezer) and whatever frozen fruit you want to add....(our favorite is frozen cherries and a tbsp. of cacao), a splash of almond milk, and a bit of maple syrup. You can also add a tablespoon of peanut butter and cacao nibs. Be creative and have fun it is always tasty! (Another great combo is fresh pineapple with the frozen bananas)

@phoenixbrd , Oh, that pineapple 🍍 and banana 🍌 sounds delicious. !

Re: Need Inspiration

RealtyGal2 — Tue, 24 Aug 2021 02:04:58 GMT

@QVCkitty1 wrote:
I'm going grocery shopping tomorrow, I have put it off long enough. What are you all cooking on these hot, humid days ? I'm admit I've hit a wall, any tips would be appreciated. 🥙🥗🍔

I like a good layered salad. Here is what I put in mine

Start with a large empty bowl. If you are entertaining, use a clear bowl so the layers can be seen.

Shred lettuce and put on bottom inside of bowl (about 2 inches

Cut celery in small pieces and layer over lettuce

Slice green onions and layer over celery

Thaw frozen peas and layer over onion

Layer one small can of water chestnuts (cover peas)

Spreat mayanaise over water chestnuts

Sprinkle parmesan cheese (shredded) over mayanaise

Sprinkle garlic powder or garlic salt over parmesan cheese

boil two eggs, chop them up, and sprinkle over top

Slice tomato into skinny wedges and arrange on top

cook bacon until crispy and sprinkle over top (I use the pre-baked bacon in the box)

Cover with clear wrap and refrigerate.

This salad is delicious, great to take to a potluck or serve to guests, or take to work if you bring your lunch (it will last a few days in the fridge). Also, feel free to add layers of different vegetables for additional flavor.: Enjoy. smileyhappy:

Re: Need Inspiration

phoenixbrd — Tue, 24 Aug 2021 02:07:22 GMT

@QVCkitty1 You will love it....add the fresh pineapple gradually as you want it to stay creamy and not soupy. I hope you have a strong blender, I usually add a small amount of almond milk and break up the frozen bananas adding the pieces one at a time. You will get the hang of it quickly. It is very fast and easy to make. Sometimes I add a few chopped pecans on top for an extra treat. Enjoy!

@QVCkitty1 wrote:
@phoenixbrd wrote:
@QVCkitty1 Now is the time for lovely fresh fruit salad....put a little bit of the fruit in the blender with a banana and some juice from an orange for dressing. Don't forget some poppy seeds on your salad....yum!

I also make a refreshing ice cream in the blender with fresh fruit. Always a base of frozen bananas (a staple in my freezer) and whatever frozen fruit you want to add....(our favorite is frozen cherries and a tbsp. of cacao), a splash of almond milk, and a bit of maple syrup. You can also add a tablespoon of peanut butter and cacao nibs. Be creative and have fun it is always tasty! (Another great combo is fresh pineapple with the frozen bananas)

@phoenixbrd , Oh, that pineapple 🍍 and banana 🍌 sounds delicious. !

Re: Need Inspiration

QVCkitty1 — Tue, 24 Aug 2021 02:16:59 GMT

@RealtyGal2 wrote:
@QVCkitty1 wrote:
I'm going grocery shopping tomorrow, I have put it off long enough. What are you all cooking on these hot, humid days ? I'm admit I've hit a wall, any tips would be appreciated. 🥙🥗🍔
I like a good layered salad. Here is what I put in mine

Start with a large empty bowl. If you are entertaining, use a clear bowl so the layers can be seen.
Shred lettuce and put on bottom inside of bowl (about 2 inches
Cut celery in small pieces and layer over lettuce
Slice green onions and layer over celery
Thaw frozen peas and layer over onion
Layer one small can of water chestnuts (cover peas)
Spreat mayanaise over water chestnuts
Sprinkle parmesan cheese (shredded) over mayanaise
Sprinkle garlic powder or garlic salt over parmesan cheese
boil two eggs, chop them up, and sprinkle over top
Slice tomato into skinny wedges and arrange on top
cook bacon until crispy and sprinkle over top (I use the pre-baked bacon in the box)
Cover with clear wrap and refrigerate.

This salad is delicious, great to take to a potluck or serve to guests, or take to work if you bring your lunch (it will last a few days in the fridge). Also, feel free to add layers of different vegetables for additional flavor.: Enjoy. smileyhappy:

@RealtyGal2 , Thanks , except for the eggs , that sounds yummy !

Re: Need Inspiration

DiAnne — Tue, 24 Aug 2021 02:23:44 GMT

I don't have humid days but on hot days I like to have a pasta salad or chicken salad in the fridge. Some times just eat cheese and crackers. I have also gone by Honey Baked Ham and picked up ham slices - great for sandwiches.

Re: Need Inspiration

ThinkingOutLoud — Tue, 24 Aug 2021 02:24:18 GMT

salad wraps

blt sandwiches

tuna fish pitas

chilled pasta salad

Re: Need Inspiration

phoenixbrd — Tue, 24 Aug 2021 02:33:36 GMT

@ThinkingOutLoud I love salad wraps. I steamed collard greens and fill the wrap with grated carrots, red bell peppers, avocado, sometimes a bit of sweet potato or quinoa, what ever is on hand. They look so beautiful when you slice them in half...pretty tasty too!

Re: Need Inspiration

Meowingkitty — Tue, 24 Aug 2021 12:34:54 GMT

Gosh, if I waited for summer to be over before I cooked many things I would be eating salads from April to October. I cook anything anytime. Chicken pot pie, beef stroganoff in a crockpot, burgers, egg salad, hot dogs, spaghetti, etc.

Re: Need Inspiration

piperbay — Tue, 24 Aug 2021 12:48:42 GMT

Probably in the minority here but I like to have a hot supper even in the summer. I use the crock pot and rice cooker and keep on counter and the kitchen does not get hot.

Re: Need Inspiration

Sooner — Tue, 24 Aug 2021 13:10:50 GMT

Grain based or rice based salads with tomatoes, cucumbers, olives, meats, cheeses, etc. Can last a few days in the fridge.

Pasta salads.

Cook a chicken (or two!) roast, Instant Pot, or simmer, and take off the meat. It is SO good served cold with some sliced carrots, pickles, olives and crackers or filled in pita pockets.

Cold soups like gazpacho, or pasta dishes with jarred pasta--easy microwave dishes.

Amy's Mexican dinners topped with salsa.

Fresh fruit, cheese, and meat platters with pickles and some chips.

Tuna salad, sardines (which I LOVE) and things served room temp. along with a kidney bean or green pea salad.

Re: Need Inspiration

JeanLouiseFinch — Tue, 24 Aug 2021 14:39:31 GMT

@QVCkitty1 There is a monthly "what's cooking" thread in this forum that you may want to check out.

The house temperature is consistent so I cook the same way year round, except for maybe soup in the fall and winter, but I don't make it very often anymore.

I eat a tossed salad or a combination of keto friendly yogurt, keto granola, and some berries very often for lunch. I eat a hard boiled egg everyday, some days two depending on what else is on the day's plan. If I make steak or chicken breasts for dinner one night, I'll make extra to put on a salad for dinner another night. Grilled pork chops and Buffalo wings are also favorites. We also like grilled or oven-roasted veggies. I put my Ninja Foodi Grill to good use, haven't fired up our Weber gas grill in over a year and half. I can usually get dinner pulled together in under 30 minutes so the house isn't getting hot.

Re: Need Inspiration

Dusty1 — Tue, 24 Aug 2021 14:42:18 GMT

This is my favorite. It is so pretty & so good.

Chicken Pasta Salad

(Strawberry/Blueberry/Red Onion)

8oz uncooked spiral shaped pasta

¼ C diced red onion

1 C fresh quartered strawberries

½ C fresh blueberries

1 C fresh cubed pineapple

1 C creamy poppy seed salad dressing (I like Marzetti’s)

Fresh spinach leaves

Toasted pecans, for garnish (I like honey roasted almonds)

Prepare pasta as package directs; rinse under cold water & drain well.

Toss pasta with next 6 ingredients.

Serve salad over a bed of fresh spinach & garnish with toasted pecans.

Serves 6.

Re: Need Inspiration

Dusty1 — Tue, 24 Aug 2021 15:13:19 GMT

Here is another favorite.

Ravioli with Lemon, Peas & Pancetta

2 oz thinly sliced pancetta (8 to 10 slices) (I used bacon)

2 10 oz packages spinach-ricotta ravioli

6 T unsalted butter

2 t finely grated lemon zest+1 t lemon juice

1 C frozen peas, thawed

¼ C grated pecorino-romano cheese, plus more for topping ( I used Parmesan)

Freshly ground pepper

Chopped fresh basil, for topping

Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning until browned & crisp, 8-10 minutes. Remove to a paper towel lined plate & wipe out the skillet.

Add the ravioli to the boiling water & cook as the label directs. Reserve ½ C cooking water, then drain gently.

Combine the butter, the lemon zest & lemon juice in the reserved skillet over medium heat. Add the peas, ravioli & ¼ C of the reserved cooking water; toss to coat. Stir in the pecorino & toss. Season with salt & pepper. Add more cooking water 1 T at a time, to loosen.

Divide the ravioli among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta & scatter over the ravioli. Top with basil.

Re: Need Inspiration

QVCkitty1 — Tue, 24 Aug 2021 15:16:33 GMT

@Dusty1 wrote:
Here is another favorite.

Ravioli with Lemon, Peas & Pancetta
2 oz thinly sliced pancetta (8 to 10 slices) (I used bacon)
2 10 oz packages spinach-ricotta ravioli
6 T unsalted butter
2 t finely grated lemon zest+1 t lemon juice
1 C frozen peas, thawed
¼ C grated pecorino-romano cheese, plus more for topping ( I used Parmesan)
Freshly ground pepper
Chopped fresh basil, for topping

Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning until browned & crisp, 8-10 minutes. Remove to a paper towel lined plate & wipe out the skillet.
Add the ravioli to the boiling water & cook as the label directs. Reserve ½ C cooking water, then drain gently.
Combine the butter, the lemon zest & lemon juice in the reserved skillet over medium heat. Add the peas, ravioli & ¼ C of the reserved cooking water; toss to coat. Stir in the pecorino & toss. Season with salt & pepper. Add more cooking water 1 T at a time, to loosen.
Divide the ravioli among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta & scatter over the ravioli. Top with basil.

@Dusty1 , I will try this for sure. 😋

Re: Need Inspiration

CatsyCline — Tue, 24 Aug 2021 15:41:43 GMT

i get stuck in a rut too. love eggplant parm from scratch but i bake the slices and only do it on a cool dry day with the windows open. We have had NO cool dry days in August this year.

For sliced chicken or for Chicken Salad, I do Chix breast in Slo-Cooker. It doesn't dry out as long as you watch the temp. My slo-cooker has a flat rectangular crock and runs warmer than some so just around 2.5 hours is good.

2-3 lbs (or more) Chix, some seasonings, chix broth (or veg or beef) to cover 1/2 way... Italian seasoning, bit of soy sauce, 2 T brown sugar. make a bed in cooker with some chopped shallots, clove or 2 garlic, couple carrot sticks and celery.

You can brown first or just place in cooker as is. Cook on Low about 2-3 hours (adjust for weight) or to 165. i make a light gravy with the cooking liquid. i use cornstarch.

Re: Need Inspiration

jannabelle1 — Wed, 25 Aug 2021 00:32:05 GMT

I've been relying on my Air Fryer a lot lately, even though it's a small one. I don't always plan a meal....we eat what we're hungry for and foods that don't require a lot of preparation or cooking in the summer. Today was frozen shrimp from Sam's (in the air fryer), pea salad (I made this morning), raspberry jello, sliced fresh tomatoes and garlic toast (the frozen kind in the box) browned in the air fryer.

Tomorrow will be BLTs, french fries (air fryer), and leftover pea salad.

Nothing fancy - everything is easy...and DH is easy to please!