Seven Super Summer No-Cook (or little cook) Dinners

It's a busy summer week here in Sweet Peaville, and when time is short and the weather is hot, who wants to be cooking over a hot stove?'

 

Here are 7 Super Summer No-Cook (or little cook) Dinners!

 

Mediterranean Hummus and Feta Pizza

 

 

Quinoa and Curried Chickpea Salad

 

 

 

 

Fresh Lemon and Herb Tuna Salad

 

Taco Roll-ups

 

 

 

Watermelon Gazpacho

 

 

 

 Shrimp Ceviche

 

 

 

 Greek Orzo Salad

 

 

Life is sweet, especially in the summertime...

SPC

Easy Hash Brown Waffles

Did you know you can use your waffle maker to cook things other than just waffles?

Check out this recipe, which I've using regularly for weeks now.  The pictures below are of russet potatoes, but next up on our agenda, Sweet Potato Hash Brown Waffles.

Easy Hash Brown Waffles

1 large russet potato
1/2 teaspoon salt, divided use
1 egg

1/4 teaspoon ground pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder (optional)
cooking spray

Using a food processor or grater, grate the unpeeled potato and sprinkle with 1/4 teaspoon salt.  Place in a colander and allow to drain, about 10 minutes:

 

Gently press the potato against the bottom of the colander as to remove any extra moisture.

Plug in waffle maker to preheat.

In a medium bowl, combine the remaining salt, egg, pepper, paprika and onion powder:

Add the grated potato and stir to combine:

Once the waffle maker is fully preheated, spray it with cooking spray and spread the mixture evenly on the waffle maker surface:

Close and cook 13-15 minutes.  Check the waffles.  If they are fully cooked to your desired brownness, serve and enjoy!

A drizzle of ketchup makes these hash brown waffles extra delicious!

Serves 4.

Life is sweet,
SPC

Homemade Gluten Free Pancake Mix

Happy Summer Vacation!  Need a fun summer activity for you and your family?  How about some kitchen fun?

Here's an easy recipe to make homemade Gluten Free Pancake Mix.  I mixed some up before a recent family trip so we could have a fun breakfast at Grandma's house!

You can mix this up in baggies, or double or triple a batch to have on hand.  If you double or triple the batch, use approximately 2 cups of the dry mixture per the wet ingredients.

Gluten Free Pancake Mix

2 cups gluten-free flour (or use 1 1/2 cups brown rice flour and 1/2 cup potato starch)
3 tablespoons white sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon

In a large bowl mix the flour:

Add the sugar, salt, baking powder, baking soda and ground cinnamon:

Stir well with a whisk:

Fill a plastic zipped bag with the mix and write the remaining ingredients on front:

Once you are ready to use, you will need:

1 cup butter milk  
-OR-
1 cup milk (dairy, soy, rice or almond) mixed with 1 tablespoon lemon juice or apple cider vinegar

2 large eggs
2 tablespoons oil
1 teaspoon vanilla extract

Combine the liquid in ingredients in a large bowl, stirring well to fully combine.  Add the entire pancake mix.  Stir until just combined.

Let sit for 3-4 minutes.

Preheat a griddle or large saute pan over medium heat.

Pour enough to make a 4 inch round pancake.  Cook until bubbles begin to form on top.  Flip and cook another 1-2 minutes.

Makes 24 - 4 inch pancakes.



Life is sweet,
SPC

Really Good Grilled Fish

When I try and develop a name for a new recipe, I usually start with the ingredients and choose a few that are prominent and voila: a name.

This recipe is such a good blend of flavors, I could have named it Lemon, Apricot, Dijon, Soy, Pepper and Garlic Grilled Fish, but I opted for a simpler option:

Really Good Grilled Fish.

Marinate the fish and then baste it with the sauce when it begins to cook.  You'll have a slightly sweet, fruity yet tangy fish that is a great combination of flavors.

Really Good Grilled Fish

1-2 pounds firm white fish (we used cod, but orange roughy, flounder, tilapia or others would work)
zest of one lemon
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
3 tablespoons apricot preserves     
2 tablespoons light soy sauce (use gluten-free if you need to make it GF)
juice of 1/2 the lemon
1 teaspoon dijon mustard
4 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon ground pepper


Rinse and pat dry your fish and place in a dish in which it can marinate.  Sprinkle with the lemon zest.  

In a jar, combine the remaining ingredients, shake well, and pour over the fish:

Spread the marinade so it covers all the fish:

Let marinate for 30 minutes or up to 2 hours.  

Preheat your grill.  Line the grill with heavy duty foil that has holes punched in it (to allow the juices to escape) or a grill pan.  Spray the foil or grill pan with cooking spray.

Grill for 3-4 minutes on each side, basting with the leftover sauce when you begin the grilling.

Fish is done when it is opaque and it flakes when a fork is gently pressed into it:

Enjoy!

Serves 4 with one pound of fish, 8 with two pounds.

Life is sweet,
SPC

Sweet Cantaloupe, Basil and Mint Salad

With every changing season comes a different reason I love to be in the kitchen. 

In the autumn, cooking a hot pot of soup warms up the kitchen on those first chilly days; in the winter, baking with cinnamon or vanilla can transform a dreary, cold afternoon into a special afternoon.

Right now, I am loving all the fresh herbs and spring plants coming into season in our garden, and using them in recipes like this.

This recipe uses fresh ground pepper and olive oil as a foil to the sweet cantaloupe.  Wondering how it tastes to put salt, pepper and olive oil on your fruit?  It's delicious.  Really.

I've also tried this with pineapple, and it's a toss-up as to which I prefer...so try them both!

Sweet Cantaloupe, Basil and Mint Salad

1 ripe cantaloupe
1-2 tablespoons fresh mint leaves
1-2 tablespoons fresh basil leaves
salt and pepper to taste (about 1/4-1/2 teaspoon)
a drizzle of olive oil (about 1-2 teaspoons)

First, dice the cantaloupe.  

Here's an easy technique:  first, slice off the top and bottom of the fruit and stand it upright to remove the peel:

 Next, slice it in half, remove the seeds and then thinly slice each half:

 Then cut lengthwise to create little cubes:

 

Toss the cantaloupe, mint and basil together in a bowl.  If you aren't sure if everyone will enjoy this recipe and want to keep some of the cantaloupe plain, you can do little individual servings:

 

 Sprinkle salt and pepper (just a pinch) over the fruit and then add just a dab of olive oil:

  

 Mix and enjoy!

If you do a large bowl, this will serve 8-10 people.

Life is sweet,
SPC

Delicious Chocolate Mousse Dip (Dairy-Free)

Using tofu to make chocolate mousse, pudding or dip couldn't be easier and the results couldn't be tastier...really!  If you have a loved one who insists they don't like tofu, please make them this recipe and be amazed.

Not only is the recipe completely decadent and full of chocolate goodness, it is high in protein and fiber too!

I was a skeptic, but now that I've tasted the delicious creation, I almost always have a box of this on hand:

Note:  be sure to use *silken* tofu, regular or firm tofu will not work.

Delicious Chocolate Mousse Dip (Dairy-Free)

1/2 cup dark or semi-sweet chocolate chips
12 oz container silken tofu
1/3 cup cocoa powder
2 teaspoons vanilla extra
1/4 cup agave nectar, sugar or other sweetener

In a microwave safe dish, melt the chocolate chips by cooking on HIGH in 30 second increments.  After each increment, stir the chocolate, repeating until it is smooth.

In a food processor, combine the melted chips, tofu, cocoa powder and vanilla:

Process until smooth, then add the agave or other sugar and process until the mixture is smooth:

Chill for 30 minutes (if you can wait--one time when I made a batch, it was room temperature because none of us wanted to wait!).

Serve with fresh strawberries for dipping:

Or pretzels:

Or eat a bit out of a bowl, with extra chips for good measure:

 Life is sweet!
SPC

Lemon-Thyme Grilled Vegetable Kebobs

When the weather is warm, I love cooking on our grill...no hot oven heating up the house, no cooking mess to clean up in the kitchen, and preparing dinner in the open air is such a nice change of pace!

With Memorial Day, summer and the grilling season right around the corner, here's an easy, fresh, healthful way to prepare grilled vegetables!

Lemon-Thyme Grilled Vegetable Kebobs

2 bell peppers
2 medium zucchini
2 portabella mushrooms
2 Vidalia onions
zest of one large lemon
juice of one large lemon (about 2-3 tablespoons)
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 tablespoons fresh thyme, chopped (or 2 teaspoons dried thyme)
1/4 cup extra virgin olive oil


Prepare your vegetables:  wash the peppers and zucchini, wipe the mushrooms clean and peel the onions.

Cut into fairly uniform pieces.

Sprinkle with the lemon zest and squeeze fresh lemon juice onto the vegetables (divide into two containers to allow all the veggies to get adequate exposure to the marinade):

 Add the salt and pepper:

Add the thyme:

And add the olive oil, then toss to fully coat all the veggies:

Allow to marinate for 1 hour or up to overnight.  String onto a kebob (I love our flexible kebobs!):

Grill your vegetables over medium high heat for about 10-15 minutes, flipping as needed.  Test veggies with a fork to make sure they are tender enough for your taste:

Remove from the kebobs:

And serve!:

Makes enough grilled vegetables for 6-8.

Happy Memorial Day!

Life is sweet,
SPC

Fresh Coleslaw with Cucumber, Baby Corn and Mint

Here's a delicious, beautiful, Asian take on coleslaw.  Perfect for a potluck or summer evening, this no-cook side dish features a slightly tangy-sweet dressing...without any mayonnaise!


Fresh Coleslaw with Cucumber, Baby Corn and Mint

3 cups shredded cabbage
1 cup shredded greens (I used bok choy, but spinach or kale would well)
1 red bell pepper, sliced in thin pieces
1 cup diced cucumber
1 - 14oz can baby corn, sliced thin
2 green onions, chopped
2 tablespoons chopped fresh mint
2 teaspoons sesame oil
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1 garlic clove, minced
1 teaspoon gluten-free soy sauce (or regular if GF is not a concern)
sesame seeds as a garnish (if desired)

In a large bowl, mix the cabbage, greens, bell pepper, cucumber, baby corn, green onions and fresh mint (enlist a helper if so desired--remember, the more a child is involved in the preparation, the more likely they are to try the finished product!) :)

Combine the sesame oil, ketchup, lime juice, brown sugar, ground ginger, garlic and soy sauce in a jar.  Give it a good shake and pour over the vegetables:

Stir well and let marinate for one hour before serving or up to 1 day.

Serve with sesame seeds, if desired, and enjoy!

Makes about 5-6 cups coleslaw, enough for 8-10 as a dish.

Life is sweet,
SPC

Peanut Butter Flourless Cookies (Gluten-Free, Dairy-Free)

Oh my.

How could a recipe this simple taste. so. darn. good?

Watch out--if you make these cookies, they'll be hard to keep on hand.  But don't feel totally guilty about indulging, since whole grain oats and peanut butter are the two prime ingredients, you'll be eating a cookie with a good amount of goodness, too.

If you're feeling extra indulgent, add a few chocolate chips to each cookie.  Pure Bliss!

Peanut Butter Flourless Cookies (Gluten-Free, Dairy-Free)

1/2 cup gluten-free whole oats
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1 cup natural peanut butter (no-stir type, can use almond or other nut butters too)
1 large egg
2 teaspoons vanilla extract
(chocolate chips--optional--use dairy-free chips if you want the cookies to be dairy-free)

Preheat oven to 325 degrees.

In a food processor, blender or coffee grinder, grind the oats, brown sugar and baking soda until they resemble coarse sand.

 

 Add the peanut butter, vanilla extract and egg:

And process until the ingredients are fully incorporated, making sure to scrape the sides at least once between processing:

Form into tablespoon size balls:

 

And press gently with a fork:

Or, gently press in several chocolate chips on top of each cookie:

Bake for 15-20 minutes, or until cookies brown slightly and look either like this:

Or this:

**This is important:  let cool fully before serving.  Like all cookies, while they are warm they are crumbly, but these are especially crumbly while still warm.**

But did I mention they are delicious??

 

Makes 18 delicious cookies!

Life is sweet,

SPC