Editor's Note: The Busy Kitchen is a Monday column written by two area chefs - Tiffany Poe and Valarie Carter - who also happen to be mothers of young children. They explore nutrition, cooking for kids and more.
We're in the midst of the dog days of summer and few of us feel like slaving over a hot stove. What are the "dog days" anyway? I'd never really pondered it until I sat down to the computer but I guess I thought it might mean 1) I'm really hot because I've been running around like a dog. 2) It's so hot that there's nothing to do except lie around like a dog. 3) It's so hot I want to stick my head out the car window to get a good breeze. Apparently, none of my conclusions was heady enough. After consulting with the gods of the Internet, I learned that dog days refer to the time between July 23rd or 24th to August 23rd or 24th according to the Romans or July 3rd through August 11th according to the Farmer's Almanac and coincides with the time that the sun rises and sets with the "dog star," Sirius.
What it means for us is that it's that hot, sultry time of year with little rainfall. This climate hardly beckons for comfort food the way the chilly days of January beg for stews and braises but we still have to eat. I've developed a couple of recipes that take minimum cooking and minimum effort but provide maximum flavor and nutrition. In fact, these recipes provide the starch and vegetable component of your meal. Now all you have to do is convince your better half to brave the heat and light up the grill for some meat.
ASIAN NOODLE SALAD
Dressing:
1/2 cup tamari* or soy sauce
4 teaspoons freshly grated ginger
1/4 cup granulated sugar
1 tablespoon sesame oil
4 cloves garlic, crushed and minced
1 teaspoon chili flakes
2 teaspoons fish sauce (optional)
4 tablespoons rice vinegar
6 tablespoons white vinegar
Whisk all dressing ingredients together. Set aside. Can be prepared up to 2 days in advance.
Salad:
1 pound lo mein noodles, soba noodles or brown rice, cooked (rinse the noodles well in cold water so they won't stick together)
3 small or one large cucumber, thinly sliced
1 bell pepper, color of your choice, sliced into strips
1/2 pound shredded carrots
1/2 pound slaw mix or shredded cabbage
1/2 bunch cilantro, chopped
1/2 bunch scallions, thinly sliced
1/2 cup peanuts, roughly chopped
Combine all salad ingredients in a large bowl. Pour about half of the dressing over and gently toss. Add dressing as needed. If serving with grilled meat or tofu, serve with more dressing. Otherwise, save for another salad.
If desired, top with your choice of grilled or seared meat or tofu. I used flank steak marinated in soy, rice vinegar, ginger and garlic.
*Tamari is Japanese soy sauce made with little or no wheat. It is less salty, richer in flavor and appearance and is slightly thicker than traditional soy sauce.
MEDITERRANEAN QUINOA SALAD
1 1/2 cups dry quinoa, steamed according to directions (bulgur wheat would also be great)
1 14-ounce can cannellini beans, drained
1 pound tomatoes, cored and small diced
4 cloves garlic, crushed and minced
12-15 basil leaves, thinly sliced (chiffonade)
1/2 cup olive oil
1/3 cup red wine vinegar
Zest and juice of half a small lemon
1/4 cup kalamata olives, chopped or sliced (optional)
1/3 cup toasted sesame seeds
Salt and pepper
Parmesan cheese for grating
While the quinoa is cooking, begin prepping the other ingredients. Add all ingredients except Parmesan and quinoa to a large serving bowl. After quinoa has cooked, allow to rest for 5 minutes with the lid off. While quinoa is still warm, add it to the other ingredients and toss gently. Cover and allow flavors to meld for about 10 minutes. Season with salt and pepper. Serve with generous gratings of Parmesan cheese. I served this salad with marinated and grilled chicken breasts.
Chef Tiffany Poe, a graduate of The Culinary Institute of America in Hyde Park, N.Y., owns Tiffany Poe Culinary Services, a consulting, food styling and corporate coaching company. She and her husband have three small children and own The Grandview Inn, a historic bed and breakfast near the Tallgrass Prairie Preserve in Pawhuska. Find more of her recipes on her blog,
tulsaworld.com/gastronomymommy
Original Print Headline: 'Dog days' call for cool recipes
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