The last thing you want to do on a hot day is slave over a hot stove. But running out to your local fast food joint to get some heat relief is a fast way to pack on the pounds. So what are some healthy alternatives? Chef Kathleen Daelemans, host of “Cooking Thin” on the Food Network and author of “Cooking Thin with Chef Kathleen,” shares recipes that won’t make you break a sweat.
WANT TO TURN this salad into supper? Pretend you’re a California (or warm-climate) chef and serve it over or next to a piece of chicken or grilled fish. All you need is another simple veggie or some garden lettuces, and dinner is a done deal. Don’t fool with this recipe if you can’t get good ingredients, though-it’s just not worth it.
And one more thing: You need to get into the fresh herb mind-set if you haven’t already. I’m not suggesting you start a nursery or anything, but try growing them in little pots on a sunny counter. They’re not expensive and in fact it’s cheaper to grow your own. When mine die, I replace them. Fresh herbs really do make just-okay food over-the-top great, and let’s face it, when you reduce the oil and fat in foods you’ve got to make up the flavors somehow.
APPLE, CUCUMBER, AND TOMATO SALADKathleen Daelemans
4 servings
Place cucumber slices in a colander. Season generously with salt and toss until well coated. Place a 1-gallon plastic bag, filled with water and sealed, over cucumbers to weight them down and let stand in sink 1 hour. You can skip this step altogether but the salad won’t have as intense a cucumber flavor.
Place cucumber, tomatoes, scallions, apples, jalapeòo, and mint in a medium nonreactive bowl. Pour olive oil over salad and toss to coat evenly. Add lime juice and season with salt to taste. Serve immediately.
Prep the cucumbers ahead, squeeze the lime juice if you get a spare minute or two, slice the scallions, and prep the tomatoes.
If you’ve never skinned a tomato, here’s how: Fill a medium pot with water and bring to a boil. Set the pot of hot water in a sink. Plunge tomatoes into the hot water for a minute and remove. Water that spills over will go down the drain instead of all over the stove. When the tomatoes are cool enough to handle, core and peel. However, if you don’t mind the skins, skip the whole process.
91237506048427771cucumber11 medium cucumber, peeled, seeded, and thinly slicedsaltCoarse-grained salttomatoes22 large tomatoes, cored, peeled, and cut into wedgesscallions33 scallions, thinly sliced (white part only)apples22 large apples, peeled, cored, and cut into wedgesjalapeòo0.51/2 jalapeòo, seeded and minced (more or less to taste)mint leaves2tablespoon2 tablespoons roughly chopped mint leavesolive oil1tablespoon1 tablespoon olive oillime juice1Juice of 1 lime (or more to taste)
My sister, Carol (wife and mother of an ambitious five-year-old), came up with this quick salsa when she found herself hosting an impromptu parenting group party for twenty people. Keep the ingredients in your pantry and this recipe can be whipped up in no time at all.
Remember, just because you’re making salsa doesn’t mean you get to eat a whole bag of chips. Salsa is great on many, many things. So get a small bag of baked chips and limit your portion, even if it means sending the bag home with a friend or giving it to the squirrels.
Combine tomatoes and cilantro in dish you will be serving it in. Season to taste with lime juice.
FAST TOMATO CILANTRO SALSA Kathleen Daelemans
About 3 cups
Combine tomatoes and cilantro in dish you will be serving it in. Season to taste with lime juice.
This salsa is great over eggs — think huevos rancheros — rolled into tortillas with grilled chicken or steak and beans, or spooned over cooked rice. You may wish to drain some of the juices out of your canned tomato product if you like your salsa chunkier. Muir Glen is my brand of choice for tomatoes with green chilies. But use the best product you can get your hands on.
91237506048660492tomatoes14.5ounceTwo 14 1/2-ounce cans diced tomatoes with green chiliescilantro leaves0.5cup1/2 cup chopped cilantro leaveslime juiceJuice of 1 lime (or more to taste)
“Somebody must sell papayas, Kathleen. I guess people like them but they’re blech if you ask me.” “Mom, you tested this recipe —it says right here in your writing that it’s great on chicken and fish.” “Kathleen, you wanted watermelon salsa, it’s watermelon salsa. You’ve been harping about it for weeks and I couldn’t imagine what else you could put watermelon salsa on so that’s what I wrote.”
My Hawaii Café Kula customers loved my watermelon salsa. We served it on chicken and fish, spooned it into tacos, and topped black bean chili with it. “Well goody, goody for the California nuts-and-raisins crowd. Your father will never go for it.”
This is a strawberries and wine knockoff dessert. Strawberries and wine are a customary way to finish off a meal in wine-making regions. This is a customary way to finish off a Kathleen-cuisine meal in summer when berries are at their peak. Be sure to use freshly squeezed or premium orange juice.
STRAWBERRIES IN ORANGE JUICE Kathleen Daelemans
4 to 6 servings
Divide berries among number of guests you’re serving. Place in wineglasses. Sprinkle sugar over berries. Pass a pitcher of orange juice around and let guests pour juice over their berries.
If you’re not out to impress guests, place berries in a nonreactive bowl and sprinkle with sugar. Let stand 30 minutes or so and, shortly before serving, pour enough juice just to cover them. Mash a few with a fork, leaving most berries whole. Serve immediately.
If the queen’s coming for dinner: She’ll prefer her berries served in the finest crystal goblets you have or served over pound cake. She’s not one to watch her waist, so have freshly whipped, lightly sweetened real cream on hand as well. And don’t forget to garnish with mint sprigs.
Go with the casual preparation and pour over angel food cake or a teensy portion of vanilla ice cream.
91237506049182743strawberries1quart1 quart strawberries, washed, dried, hulled, and cut into quarterssugar4teaspoon4 teaspoons sugar (less or more to taste)orange juice2cup2 cups fresh orange juice
Recipes courtesy of Kathleen Daelmans.