Do you have a favorite meal for hot weather?

[Diamond_Dog]

I’m needing ideas for meals for hot weather that don’t involve turning on the oven yet are hearty enough to feed three guys. Am getting tired of all manner of fajitas and would like to try something else. We only eat red meat and pork very occasionally, for health reasons (and now cost reasons, too)

[cachukis]

1. Vichyssoise.

[spooky3]

2. Italian-style pasta salad (contains pepperoni) is good.

I think the recipe is still online. It was originally in Better Homes and Garden cookbook.

[Historic NY]

3. LOL I just had soup

heated in the micro-wave.

[Siwsan]

4. I love to make chicken or tuna fruit and macaroni salad

Pineapple chunks, mandarin oranges, grapes, celery and I use some of the pineapple and orange juice from the can to thin mayonnaise as a dressing. Mix in cooked and cooled macaroni.

Hmmm. I might have to make an Aldi run, tomorrow, because now I'm craving it.

[Tetrachloride]

5. Shredded carrots, raisins, homemade spicy sauce

are additional possible ingredients.

i made my
sauce simply: ketchup, garlic, black pepper, red pepper, marmalade, random spices

[Siwsan]

7. Raisins - yes!

I always add golden raisins to any curry I make. The sweetness vs the heat/spicy flavors is amazing.

[riversedge]

11. I use dates. More flavorgul IMHO

[Diamond_Dog]

6. I remember making something like this in Home Ec class.

Sounds good!

[The Blue Flower]

8. Cold watermelon--lots

Nothing like ice cold filet of watermelon in the summer.

[Siwsan]

13. I was just adding watermelon to my shopping list.

Tasty AND hydrating.

[ultralite001]

9. Tabbouleh...

and Tzatziki... with pita chips...

That is all...

[PXR-5]

10. Sometimes we just eat breakfast cereal.

Easy for a hot lazy day

[Jirel]

12. When it gets hot, I go mediterranean or Indian for main dish flavors.

So, one favorite is gyros (chicken or traditional, hard to get from a regular grocer, impossible to make truly well), kofta kebabs (basically a burger or ground poultry mix that is spiced similarly to gyros and is cooked on a grill and served the same way), or just plain no-meat gyros loaded with veggies (a greek pita loaded with lettuce, onions, tomato, and tzatziki, and if desired you can spice mushrooms or tofu and marinate with the same spice mix as you'd use with kofta kebabs). The tzatziki is wonderfully cooling, and the crunch of veggies and lighter fare is just perfect.

Another great, inexpensive, filling meal is a Biryani - complex, slightly hot-spiced rice with often some legumes and veggies, and a little marinaded meat or meat-substitute. The spice has a cooling effect, as does the raita (a yogurt-based sauce you add in as you eat, similar to tzatziki).

While it's ugly hot inside, usually you can make some great stuff on the grill and then chill it, like a grilled veggie mix (like slices of zucchini, eggplant, peppers, tomatoes, etc.) with lots of garlic, onion, and other flavor enhancers. This can be the base for many other cold dinners, or reheated briefly if desired.

Caprese sandwiches - it gets no better than this! It does require getting or making great bread, like ciabatta or other crunchy rolls, or even using up leftover foccaccia (easier to make than you might think, if you never have done it). Layer with lots of tomato that has been salted and peppered, basil leaves out of the garden (so worth growing if you aren't already, and you can propagate one plant into dozens over time, too), and preferably fresh mozarella though a decent sliced will do in a pinch. Drizzle a little olive oil and maybe a few drops of balsamic vinegar, and you're set. Other versions of this include using a garlicy tomato or basil pesto versus the basil leaves.

Speaking of foccaccia, it's great stuff for the main part of a summer meal. You just make a heartier version that includes things like caramelized onions, goat cheese, some spiced meat of choice, chopped grilled veggies, etc. A proper foccaccia will fill a large cookie sheet and can last several days when wrapped, and used either as meals, snacks, or even the bread for a sandwich.

In other veins, pasta salads are fantastic (my favorite is a garlic pasta salad that has enough garlic to kill small animals... mmmmm, yum), or a heartier potato salad like a devilled egg potato salad, possibly served with a little cold protein like some inexpensive canned tuna. If you want some great meat-salad mains to put over chilled veggies, an inexpensive pilaf (great cold), or on a sandwich, I've done lots of chicken salad (curried, pesto, etc.), tuna salad, or even a hearty egg salad with lots of veggies.

This is my go-to site when I'm stuck. They are masters of cost-effective cooking, planning ahead for a whole cost-effective week's worth of meals, and I've never had a bad recipe with them - https://www.thekitchn.com/50-quick-suppers-for-hot-summer-nights-233871

Another site I've gone to when my brain isn't creative is here - https://tasty.co/article/laurenpaul/its-so-damn-hot-cooking-was-a-bad-choice
They aren't as cost-effective or practical as TheKitchn over all, but I've made several of these suggestions and they taste great on a steamy day.

[Diamond_Dog]

14. Wow thank you for all the good ideas

[livetohike]

15. A few. Feta Cheese sandwiches on crusty rolls

with sliced kalamatas, sliced red onion, sliced tomato’s and a drizzle of olive oil. Good with tabouleh or a middle eastern carrot salad on the side.

Pesto Salad

Red and green pesto (I use the jars from ALDI)
Steamed Green Beans
Fresh Mozzarella, sliced
Baby Potatoes, boiled
Grape Tomatoes
Hard Boiled Eggs in wedges

I serve this with crostini.

Black Bean Ful

1 lb dried black beans soaked overnight and cooked in slow cooker
1/3 c olive oil
1/3 c lemon juice
4 garlic cloves crushed
2 large tomatoes, diced
1 bunch of parsley, chopped
Hard boiled eggs halved

Drain the cooked beans and while hot add the oil, lemon juice and garlic. Stir in half the tomatoes and parsley. Top with the rest of the tomatoes, parsley and hard boiled eggs. You’ll probably need to double this for your crew.

I serve it with warm pita, feta cheese, olives and canned grape leaves.

[Diamond_Dog]

17. That sounds delicious, thank you!

[Auggie]

16. Rotisserie Chicken from the supermarket

Serve room temperature in or with a big green salad. Easy.

One of our favorites are grilled veggie sandwiches. Means cooking over an outside flame though.

Grilled eggplant or portobello mushroom, arugula, tomato slice, Parmesan cheese, pesto and for the side, grilled corn on the cob or grilled sweetpotatoes (AKA yams). Yum.

[Diamond_Dog]

18. You're making me drool!

[Mr.Bill]

19. Shrimp Louie. n/t

[Retrograde]

27. Crab Louis!

I celebrate the start of Dungeness crab season with a crab Louis - fresh crab and romaine lettuce, served with a crisp California white and sourdough. Unfortunately, crab season starts in November/December.

In summer - since I can get fresh squid at the local farmers' market - I like a calamari/tomato/cucumber/red onion salad: slice the squid bodies, cook them and the tentacles in boiling water for no more than a minute, chill, and dress with oil, vinegar, and whatever herbs you have handy.

[Mr.Bill]

28. Crab is also good, of course.

The star of my Shrimp Loiue, in my mind, is my home made 1000 island dressing. There is a family steak house about 50 miles from where I live. The food is good, but I swear we used to go there mainly for their house dressing. They serve their salads family style in a big bowl they leave on the table. If two people order the same dressing, they get to share that huge bowl. My wife and I order the house dressing, and enjoy a generous helping of salad.

One night we told the waitress how much we enjoyed and travelled just for the house dressing. She told us it was simply 1000 island with horseradish added to it. The secret was out! So that's what I make for the Louie. Mayo, ketchup, sweet relish and horseradish. I use a home made ketchup my wife cans, so that makes it a little different than any you can buy at the store.

[Blue Owl]

20. Gestapo

Rumored to be a favorite soup of MTG...

[Diamond_Dog]

21. LOL

[KarenS]

22. We use the stovetop a lot.

Pan-broil meat ~ think chicken tenders or just cut-up chicken breast or thighs, hamburgers, boneless porkchops

There's some yummy ideas on YouTube with shredded cabbage, eggs & cheese (veggie pancakes)

simple salad, chips & meat meals.

rice & hamburger mixtures or rice & chicken & veggie mixture

If I want roasted veggies, I them in the oven in the early morning then reheat the veggies in a skillet later,,,

We're in Arizona and it is too hot to cook outside during the summer

Good luck with this!!

[hippywife]

23. This time of year,

when it's really, really hot on the southern plains and good fresh produce is available, I like to make entree salads. Instead of even firing up the stove top, I just buy fried chicken tenders from the store deli and put together a nice combo of fruits and veg in large green salads: mix of fresh greens, tomatoes, onion, cuke, peas, pears or apples, strawberries or grapes, raisins or dried cranberries, olives, nuts, etc. We like bleu cheese so I usually add crumbled bleu cheese and bleu cheese dressing.

I'm not always up to doing all the chopping, but it's still one of my favorite meals.

[flying rabbit]

24. Hot is soup and sandwich weather for me.

Fairly light meal. Easy to make.

[Trailrider1951]

25. Wraps are an excellent way to eat when it's hot

Whole wheat tortillas, plus tuna salad, or egg salad. Maybe some thinly sliced smoked turkey or ham layered with shredded cheddar and lettuce with chopped grape tomatoes and fresh cukes, topped with a bit of Italian or Ranch salad dressing. Or how about feta, tomatoes, spinach and sliced olives topped with a bit of balsamic vinaigrette. Or the Mexican stand-by: refried beans, cheddar cheese, lettuce and chopped tomatoes, topped with salsa or sour cream, or both! Let your tastebuds run wild!

[no_hypocrisy]

26. Shrimp Salad on Brioche Buns.

[ReluctanceTango]

29. Yakisoba

A super-fast meal to put together, you can make a big batch that will last in the fridge a few days, and you can eat it cold. No need to cook again! The flavors get better as each day passes. I don't know if it can go bad, since it disappears within 3 days in this house.

Used to, we had a Greek artichoke, chicken and rice salad, but the rice hates me now. We used to make a big tub of it and nom on it cold for a few days.

This will sound weird, but other Texans will understand the necessity of a it's-too-damned-hot-to-make-ANYTHING lunch. Mine is an avocado, cut in half, and then putting Italian dressing in each "well." Get a spoon, and go to town. No need to peel it or anything! It may not be the healthiest thing, ever, but it fills me up, fast and easy, and no need to slave over a stove for it. If I'm feeling guilty for being so lazy, or I need some protein, I'll make some canned tuna or chicken salad and fill the well with that. Half of an avocado with tuna salad is surprisingly filling. I learned the avocado-dressing trick from my Californian husband.

Speaking of avocados and him, we used to keep a black bean (plus corn, tomatoes, onions, cilantro, vinaigrette) salad in the fridge during the summer. Cut up some avocado into it, and you have a healthy meal. Notice the used to. It's now off the menu. A couple of years ago, the dh had emergency bowel resection surgery, and beans have not been his friend since then.

Before diabetes, my mother loved gazpacho. Actually, I think she liked the tequila she put in her batch the most, but that can be our secret. I'm not a fan of the stuff, but if you love tomatoes and think you'd like them as a cold soup, then check around for some of the recipes out there.

[ReluctanceTango]

30. Oh, and you can make a one-person Egg Salad Sandwich

In about five minutes, start to finish, and no need to turn on a stove. You absolutely need a microwave-safe small bowl for this, like a Pyrex ramekin.

Ingredients:

*Cooking spray
*1 egg
*Mayonnaise (we use Duke's)
*Mustard (optional)
*Vinegar
*Seasonings. I use garlic powder, lemon pepper and a bit of ground up dried paprika, but you can use whatever you like.
*Relish. I use dill, because I loathe sweet pickles.
*Bread

No, I don't measure any of this. Never have. I go by what looks right to me. I guess you could start with a TB of mayo, 1/2 tsp of vinegar, tsp of mustard, tsp or two of relish. Maybe 1/4 tsp to start with on the spices. Add more of whatever if you think you need it.

Directions:

Coat the inside of the Pyrex bowl with spray. Crack an egg into it and whisk well with a fork. Don't skip the whisking, or the egg will explode all over your nuker.

Put it in the microwave for 45-60 seconds, depending on your machine. Should be cooked. While I wait, I put together a salad of bagged greens and pre-cut toppings I always keep on hand.

When the egg is done, add mayo, mustard, vinegar and your seasonings, right into the bowl you cooked it in. Mix well, breaking up the egg with a fork as you go.

Add relish and mix well. Put on bread. Eat.

The other fast variation is to cook up a bunch of hard-boiled eggs and have them ready to go for an egg-salad sandwich. But that involves the stove, and trying to get the eggs cooked just right. Nuker is easier.

[ReluctanceTango]

31. Did I mention that traditional Yakisoba

Is made with pork belly?

But you can put anything in it, and it works. See my mackerel yakisoba recipe elsewhere on the site for the basics of how to make it. Just replace the mackerel with an equivalent amount of pork belly or bacon.

[MissMillie]

32. protein on top of salad

And the salad ingredients don't have to be the same all the time. Mix up the greens for variety, or add herbs and/or pickled veg.

Chicken, fish, shrimp, eggs, cheese. You can always bump up the protein w/ nuts (which also add healthy fats and great texture) or faro. Bumping up the protein will make the dish more substantial.

You can always use leftover proteins from other meals, canned tuna, cold cuts, or rotisserie chicken from the store.

Adding pasta to a salad can make it filling too.

And making your own salad dressings will give you variety too, as you can choose a different type of vinegar, or use a citrus juices, different aromatics in each one.



Oh, and a BLT is always good on a hot day too.