Too hot to cook?

This beautiful summer in Seattle is giving us quite an extended run. I know I certainly don’t want to turn on my oven tonight. It’s hot out there! Here are a few ideas for quick, easy and cool meals. Stay cool and healthy!

Chinese-y Chicken Salad Recipe

For the dressing:

• 3 tablespoons red wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 1 tablespoon hoisin sauce
• 4 scallions, root ends trimmed and white and light green parts finely chopped
• 1 (1-inch) piece fresh ginger, peeled and finely grated
• 2 teaspoons honey
• 2 teaspoons Chile-garlic paste

For the salad:

• 5 cups cold rotisserie chicken, shredded
• 1/4 cup slivered almonds
• 1/2 medium red bell pepper, sliced into thin strips
• 1 cup thinly sliced English cucumber strips
• 2 cups thinly sliced red cabbage
• 2 cups thinly sliced green cabbage
• 3 cups thinly sliced iceberg lettuce

INSTRUCTIONS

For the dressing:

1. In a small mixing bowl, whisk all ingredients together, or combine in a jar with a screw-on cap and shake vigorously. Season with salt and freshly ground black pepper.

For the salad:

1. Place chicken in a large mixing bowl, add several tablespoons of dressing, and toss to coat. The chicken should be evenly coated but not drenched.
2. Meanwhile, heat the oven to 350°F. Spread almonds on a baking sheet and toast in the oven until light brown, about 10 minutes.
3. Mix red bell pepper, cucumber, cabbages, and lettuce. Add greens mixture to chicken a handful at a time, tossing to combine.
4. Add more dressing a tablespoon at a time, tossing until everything is evenly coated. It’s OK to go heavy with the dressing—this salad will need it. Season with a pinch or two of salt.
5. Arrange salad on a serving platter, sprinkle with toasted almonds, and serve.

Recipe from http://www.chow.com

 

Soba Noodle Salad with Bok Choy

Serves 2-4

1 carrot, peeled and cut into thin matchsticks (a mandoline works great for this!)
2 bunches bok choy, sliced into ribbons
1/2 pound dried soba noodles
6 scallions, thinly sliced
1/2 cucumber, peeled and cut into matchsticks
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 teaspoon hot sauce (optional)
2-4 eggs (optional)

Fill a medium-sized sauce pan with water and bring it to a boil. Drop the carrots and one tablespoon of salt into the boiling water. Blanch the carrots for 30-60 seconds (depending on how cooked you like them) and then lift them out with a slotted spoon or small strainer. Run the carrots under cold water to stop the cooking and then empty them into a medium-sized bowl.

Let the water come back to a boil and add the bok choy. Blanch for 30 seconds and then remove using a slotted spoon or small strainer. Run them under cool water and then add them to the carrots.

Let the water come to a boil again and cook the soba noodles according to package instructions (usually 5-8 minutes, until al dente). Strain the noodles, cool them down, and add them to the bowl with the carrots and bok choy. Add the scallions and cucumbers to the bowl and toss everything gently together.

Whisk together the sesame oil, rice vinegar, soy sauce, and hot sauce (if using). Pour this over the noodles and vegetables, and then toss until everything is evenly coated.

If cooking eggs, empty all but 4 inches of the water and let it come back to a gentle simmer. Crack the eggs into individual measuring cups. Add a splash of white vinegar to the water and slip the cracked eggs in one at a time. Poach for 4 minutes for soft boiled eggs or 5 minutes for a firmer yolk. Strain and set aside until serving. (Here’s a full video on how to do this)

Divide salad into individual bowls and add a poached egg to each bowl. Salad can be served warm or cold, and it can keep refrigerated for about 3 days.

Recipe from http://www.thekitchn.com

White Beans with Radish, Walnuts and Wild Leeks

1 can of white beans (garbanzo, navy or cannelini)
assorted radishes
handful of walnuts
capers
wild leeks, chopped
fresh oregano or any herb
red wine vineagar
olive oil
sea salt and pepper

1. In a small skillet, heat s bit of olive oil until it shimmers. Add the wild leeks and saute until tender, about 5 minutes, perhaps less.

2. Rinse white beans and place into a bowl. Add thinly sliced radishes. Chop a handful of walnuts and add. Throw in some capers and fresh oregano leaves. Add about a teaspoon of vinegar and a drizzle of olive oil. Season with salt and pepper to taste. Serve room temperature.

Recipe from http://www.treehugger.com