tag:blogger.com,1999:blog-1001156153899984046.post2444520306650875978..comments2024-03-28T08:32:02.663-04:00Comments on Jungle Red Writers: Summertime.... And the Cooking is Easy....Jungle Red Writershttp://www.blogger.com/profile/16646429819267618412noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-1001156153899984046.post-1927493702296944862014-07-17T20:44:30.074-04:002014-07-17T20:44:30.074-04:00Your recipes sound yummy.
Here is one of my favor...Your recipes sound yummy.<br /><br />Here is one of my favorites:<br /><br />1 frozen banana from the freezer<br />any kind of fruit from the farmer's market (I used peach and nectarine)<br />1 scoop of lactose free vanilla ice cream<br />1/2 cup of coconut milk<br /><br />Put all in the blender; blend until smooth; <br /><br />= 1 or two cups of summer smoothieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-1566267022620270072014-07-15T00:04:51.328-04:002014-07-15T00:04:51.328-04:00Ellen, too funny! We do make tuna salad at our ho...Ellen, too funny! We do make tuna salad at our house, but my hubby only likes dill, mayo, and horseradish in it, so not very exciting. (Have I mentioned that he's a picky eater???) And I love seven-layer salads, but buy them from the local gourmet deli:-)<br /><br />Just as glad to leave the ambrosia in the 20th century, thank you very much! Yuck.Deborah Crombiehttps://www.blogger.com/profile/16988750789088153601noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-36874062191864695002014-07-14T19:47:22.960-04:002014-07-14T19:47:22.960-04:00Wow, times have changed. Do you realize that no o...Wow, times have changed. Do you realize that no one posted (a) any kind of tuna salad or spread, (2) any macaroni salad with mayo, or (3) a seven layer salad? (I happen to like seven layer salads, but I never make them anymore). No one posted ambrosia (pineapple, mandarin oranges, marshmallows, sour cream or yogurt, shredded coconut, and halves of maraschino cherries). And where was the pistachio fluff? We have truly left the 20th century behind! <br />Ellen Kozaknoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-79490077516324017902014-07-14T19:22:08.408-04:002014-07-14T19:22:08.408-04:00Ladies, this isn't a post or a blog, it's ...Ladies, this isn't a post or a blog, it's a bloody cookbook, one that I would buy!Michele Dorseyhttps://www.blogger.com/profile/04121333580268107053noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-39823814784639056992014-07-14T18:46:03.866-04:002014-07-14T18:46:03.866-04:00OH, Susan, very very cool! xoxo
And these recipe...OH, Susan, very very cool! xoxo<br /><br />And these recipe ideas are fabulous. Hank Phillippi Ryanhttps://www.blogger.com/profile/17420701704169428286noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-5081484592134076402014-07-14T18:44:08.101-04:002014-07-14T18:44:08.101-04:00BLT salad is my favorite easy summer recipe. Very ...BLT salad is my favorite easy summer recipe. Very simple!<br /><br />BLT Salad<br /><br />Head of lettuce<br />Chopped tomato<br />Crumbled bacon<br />Croutons<br />Mayo mixed with a tiny bit of mild balsamic vinegarMaureen Harringtonhttps://www.blogger.com/profile/03499876353651763590noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-11957776827046427372014-07-14T18:29:53.434-04:002014-07-14T18:29:53.434-04:00I was going to say, gazpacho, but I see someone el...I was going to say, gazpacho, but I see someone else has beaten me to it! I made a cold lobster salad yesterday - cooked whole lobster from the grocery store, half a can of hearts of palm, lettuce, with a lemon viniagrette. Serve with a cold Provencal rose.Lisa Fernowhttps://www.blogger.com/profile/06030858849001963227noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-26169076796133073882014-07-14T17:53:44.679-04:002014-07-14T17:53:44.679-04:00Kathy, sometimes when I'm on my own in the sum...Kathy, sometimes when I'm on my own in the summer, I do hummus and carrot sticks and pita....Susan Elia MacNealhttps://www.blogger.com/profile/00349842866995778987noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-2312333714461634972014-07-14T13:37:23.542-04:002014-07-14T13:37:23.542-04:00All of the Reds' dishes sound scrumptious, but...All of the Reds' dishes sound scrumptious, but with my husband not here most of the time, it's just me, so I usually go out to eat for anything that requires much fixing. I do think that the pom swirl, baby BLTs and ploughman's lunch might be doable.<br /><br /> Kathy Reelhttps://www.blogger.com/profile/17004247271452356577noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-80884313350539479472014-07-14T12:15:37.077-04:002014-07-14T12:15:37.077-04:00Every one of these sounds Fabulous... And I want w...Every one of these sounds Fabulous... And I want what Debs is drinking. Yum.Hallie Ephronhttps://www.blogger.com/profile/04759439029582054503noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-54950002592962097492014-07-14T12:01:52.268-04:002014-07-14T12:01:52.268-04:00I can imagine someone making one drink with 1/2 bo...I can imagine someone making one drink with 1/2 bottle! Shrug. Must be right; it was on the Internet! LOL<br /><br />Hank, those BLT's look divine. What a great idea. <br /><br />One of my favorite summer dishes depends on what's growing in the garden/at the farmers market. I call it ratatouille, but there's not really a recipe, per se. <br /><br />Start by gathering up the vegetables, in whatever proportion you like, but the best ones are eggplant, onions, peppers of any color (actually, the more colors the better), and tomatoes. You can also add torn chard, sliced mushrooms, and any fresh herbs you have. I love to add a big handful of torn basil close to the end of the cooking time. <br /><br />Start with the longest-cooking veggies first. Chopped eggplant, then the peppers, then the onion, and the tomato last. If you're using mushrooms, they do in with the peppers. The chard will go in after the tomatoes, and the herbs last. Cook in some olive oil and serve warm with any entree, and maybe some crusty bread and you have a meal. Delish.<br /><br />Seeing Joan's recipe using fennel bulbs I can imagine this with fennel instead of the basil. Yum. Summer's bounty. <br /><br />Karen in Ohionoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-72850375380132222682014-07-14T11:46:48.074-04:002014-07-14T11:46:48.074-04:00I'm getting so many ideas here! (just turned t...I'm getting so many ideas here! (just turned to BF and said, "I could make gazpacho tonight." No response.)<br /><br />Hank, baby BLTs sound adorable and perfect for book events! But I still default to the classic grapes, cheese, and bread with a nice crisp bottle of wine. No cooking required!Anonymoushttps://www.blogger.com/profile/07754229648422848542noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-29447454873392926862014-07-14T11:15:18.955-04:002014-07-14T11:15:18.955-04:00Summer borscht! Cold cucumber soup!
Keep 'em ...Summer borscht! Cold cucumber soup!<br /><br />Keep 'em coming!<br /><br />(I wish we could grill — alas, apartment life....)Susan Elia MacNealhttps://www.blogger.com/profile/00349842866995778987noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-83002820188793298982014-07-14T10:53:18.832-04:002014-07-14T10:53:18.832-04:00I just realized I left the "oz" off afte...I just realized I left the "oz" off after the Lillet Blonde and the Creole Shrubb in my drink recipe! <br /><br />Have fixed, just in case anyone was confused and used 1/2 bottle:-)<br /><br />Everything here sounds delicious. I might just survive summer with the help of JRW.Deborah Crombiehttps://www.blogger.com/profile/16988750789088153601noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-14887537211470108662014-07-14T09:36:46.061-04:002014-07-14T09:36:46.061-04:00We're big grillers in the summer. One of my fa...We're big grillers in the summer. One of my favorites is grilled chicken tossed in pasta (any kind) with fresh veggies (broccoli, tomatoes, onions) and extra virgin olive oil. We also do grilled chicken salad. Our tomatoes are starting to come in, so at some point there will be bruschetta (the kids don't like it, but we do). No, I will not attempt to type out the recipe from memory, but it's really yummy.<br /><br />Oh and we love to make a giant taco salad platter - just a bed of chips, taco meat, and toppings and we pick away at it. It's cooking, but the ground beef is so quick, you don't get a lot of heat in the kitchen.Liz Millironhttps://www.blogger.com/profile/04919409969263609919noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-89660497559443638852014-07-14T09:28:04.953-04:002014-07-14T09:28:04.953-04:00Brenda, I always add green onions to my tabouli, ...Brenda, I always add green onions to my tabouli, and I like it with diced (seeded or seedless) cucumber and sliced black olives and either diced tomatoes or halved cherry tomatoes. It's another summer fave. Ellen Kozaknoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-3540222538510711152014-07-14T09:24:26.791-04:002014-07-14T09:24:26.791-04:00Oh, and I grew up with summer borscht. My grandmo...Oh, and I grew up with summer borscht. My grandmother made it from scratch-- beets, sugar, citric acid-- but I buy jars of European marinated beets, or American pickled (sweet-sour) beets, eat some of the beets, put the rest and all the juice into the blender BRIEFLY (you want some chunks or shreds). Chill and you can drink it in a glass or eat it from a bowl. My grandmother added sour cream and mixed it thoroughly. I use buttermilk-- lower in calories and easier to mix. <br /><br />Or make a salsa fresca-- tomatoes, red onions, cilantro, jalapeno peppers, salt-- all proportioned according to your taste. This should be hand chopped and left out at room temperature for at least half an hour so the flavors can meld. Eat that with corn chips, or spread over chopped lettuce or grilled meat-- or use it as a base, adding any or all of the following: canned or frozen sweet corn kernels, rinsed black beans (again, from a can), diced avocado, or little tiny frozen cooked shrimp that have been defrosted. Toss it all together and add salt and pepper (and lime juice if you feel it needs it, but it often doesn't). Any seasoning needed depends on the strength of your jalapenos and onions, and how much cilantro you add. <br /><br />And having gone from Russia to Mexico, let's stop in Italy, where my summer treat was a macedonia of fruit: cut up stone fruits (peaches, nectarines, apricots, even cherries) and berries (raspberries are my favorite addition), even some cantaloupe. Toss, allow to sit out at room temperature for about half an hour to an hour (depending on the room temperature). Best served with a tiny scoop of gelato panna or torrone). You can add a little sugar and lemon or lime juice if you want, even a little orange juice. Or Cointreau or a variation thereon. The main thing is is should be seasonal fruit and it should be ripe. Ellen Kozaknoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-37485445876075643712014-07-14T09:10:01.223-04:002014-07-14T09:10:01.223-04:00One of my summer faves is tabouli. I made it last...One of my summer faves is tabouli. I made it last night as a matter of fact. I don't tend to follow recipes in a formal way, so trust your instincts on the relative amounts of each ingredient. Personally, I use a heavy hand with the parsley, lemon on mint.<br /><br />Put a cup of coarse bulghur<br />into a good-sized glass bowl. Pour in a cup and a half of boiling water. Then set a plate on top of the bowl for about a half hour to let the bulghur absorb the water.<br /><br />While that is happening, chop a whole bunch of parsley (or better yet, throw it in the food processor and give it a good whirl.) Do the same thing with a big handful of mint leaves, and maybe three cloves of garlic (or several garlic scapes, which I was fortunate to have on hand last night.)<br /><br />When the half hour is up, squeeze the juice of three or more lemons over the bulghur, and add about 1/4 cup of good olive oil. Grind some black pepper over this and add some sea salt. Toss with the parsley/mint/garlic. Add a bunch of halved cherry tomatoes, some crumbled feta, nice olives and a can of rinsed garbanzo beans.<br /><br />Good on its own or to compliment a bit of grilled protein (chicken, shrimp, what have you.)<br /><br /> Brenda Buchananhttps://www.blogger.com/profile/14161539130987122737noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-57369671212303938062014-07-14T08:57:41.760-04:002014-07-14T08:57:41.760-04:00Oh, I'm hungry, and I just had breakfast! Am c...Oh, I'm hungry, and I just had breakfast! Am copying out the entire post (and comment/recipes, too). <br /><br />I love a cold cucumber soup in the summer.<br /><br />2 cucumbers (14 ounces total), peeled, halved, and seeded, plus thin cucumber rounds, for serving<br />2 cups buttermilk<br />1 T (or more) chopped fresh dill<br />Coarse salt and ground pepper<br />Extra-virgin olive oil, for serving<br /><br />Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.Edith Maxwellhttps://www.blogger.com/profile/01388006370860482509noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-32429084572634265912014-07-14T08:13:17.219-04:002014-07-14T08:13:17.219-04:00Gazpacho variations, which are salad in a glass: ...Gazpacho variations, which are salad in a glass: tomato juice, ripe tomatoes if you have them, cucumber (you should be able to taste the cucumber), a garlic clove, some olive oil, some red wine vinegar, some red onion-- and if you want, throw in some lettuce, parsley, bell peppers. Salt and pepper to taste. Blend thoroughly. You can add some toasted bread pieces before blending or float them on top. I like it in a tall glass with a fat straw. <br /><br />Or hummus: chickpeas, tahini (ground sesame), lemon juice, garlic, salt to taste. I add a shot of hot pepper sesame oil. Blend till smooth. Serve on pita if you have it, or even on toasted bread, or use instead of mayo on a sandwich (especially a veggie sandwich). Add paprika and sliced green olives if serving on bread or pita. <br /><br />Stove? What stove. Ellen Kozaknoreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-61176988383058770452014-07-14T07:57:09.201-04:002014-07-14T07:57:09.201-04:00Joan, that sounds great!
Mark — HA!
Hank, Thril...Joan, that sounds great! <br /><br />Mark — HA!<br /><br />Hank, Thrillerfest was fabulous. HIS MAJESTY'S HOPE was nominated but didn't win, alas — BUT got to go up to accept Twist Phelan's award. She'd given me a very funny speech in advance just in case, and it was really great to do. (Also, I sat one seat away from Lee Child -- we share the same editor -- had a bit of a fangirl moment...)Susan Elia MacNealhttps://www.blogger.com/profile/00349842866995778987noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-37204450648232270302014-07-14T07:43:44.666-04:002014-07-14T07:43:44.666-04:00Well, hardly an overachiever --but the baby BLTs a...Well, hardly an overachiever --but the baby BLTs are pretty delicious. And I do love a recipe where you hardly have to do anything, you know?<br /><br />Susan! How was it giving Twist's speech at the ITW awards? Must have been very cool...Hank Phillippi Ryanhttps://www.blogger.com/profile/17420701704169428286noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-82817173591213839822014-07-14T07:15:49.313-04:002014-07-14T07:15:49.313-04:00I have a new favorite salad:
Cucumber, tomato &a...I have a new favorite salad:<br /><br />Cucumber, tomato & chickpea salad<br />Slice half an English (burpless) cucumber, leaving the skin on<br />Throw in a pint of cherry tomatoes<br />Drain and rinse a can of chickpeas and add that to the bowl<br />Slice thin as much sweet onion as you like and toss that in<br />Top the whole thing with a couple of tablespoons or so of SEASONED rice wine vinegar. Toss it around and refrigerate for a half hour or so before serving. <br /><br />If course summer also means the old standby of chicken on the grill. I use bone in skin on chicken breasts, hit them with a little Penzey's Smoky 4S Seasoned Salt and grill over medium direct heat for about 18 minutes,turning twice.Sandi@Piecemeal Quiltshttps://www.blogger.com/profile/03824512693597603469noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-74581556228359503222014-07-14T02:05:33.697-04:002014-07-14T02:05:33.697-04:00What are these recipes of which you speak? I'...What are these recipes of which you speak? I'm a bachelor. I subsist on TV dinners and take out, especially pizza. More time to read that way anyway.Mark Bakerhttps://www.blogger.com/profile/11567392254011373198noreply@blogger.comtag:blogger.com,1999:blog-1001156153899984046.post-31030663276373414832014-07-14T01:42:42.044-04:002014-07-14T01:42:42.044-04:00The truth of the matter is that I cook all summer ...The truth of the matter is that I cook all summer long. <br />But here’s a recipe for a salad we particularly enjoy . . . <br /><br />Fennel, Dill, and Cucumber Salad<br /><br />2 medium-sized fennel bulbs<br />3 small Persian cucumbers<br />1/4 cup fresh dill<br />Olive oil<br />White balsamic vinegar<br />Salt and pepper<br /><br />Cut the fennel bulbs in half; remove the hard core<br /><br />Using a mandolin, finely slice the fennel and place in a bowl<br /><br />Finely slice the cucumber with the mandolin and chop the dill<br /><br />Place both in the bowl<br /><br />If you like raw onion, you can add 1/8 cup finely sliced sweet onion to the bowl<br /><br />Dress with a generous drizzle of olive oil, a splash of white balsamic vinegar, salt, and pepper<br /><br /><br />We often have this with the addition of crumbled bacon and feta cheese. Yum.Joan Emersonhttps://www.blogger.com/profile/06810313925049108163noreply@blogger.com