Parks and Cool Hot-Weather Recipes

I’m so excited about the arrival of my new keyboard and mouse!  I just had to show you…
Now I need a proper camera so my photos look better !  Ugh…
I usually wait for 10 days of  consistent warm weather before I declare Summer’s arrival, but I can’t wait any longer this year!  We’ve hit the 90’s and gone back down to the 60’s out here in the West.  I make stew one day and a salad the next!
So I am forging ahead and pulling out all my favorite hot weather recipes, come what may.
Our city has 4 lovely public parks, each with its own unique character and attractions.  Our family is large..( 2 of my siblings live within a mile of me) so between our 9 children and their significant others, and children we’re about 28.. so when we all get together it’s often outdoors.

Being blessed with a family of excellent cooks, potlucks have less to do with luck and more with certainty! The certainty of tasty dishes from everyone.


Here is the Regular Cast of Characters at most every picnic event we hold (each is a link to the recipe, will add the rest soon!):
  1. Authentic Homemade Hummus
  2. Tabbouleh  or Fattoush
  3. Marinated Chicken Kabobs for grilling
  4. Kafta for grilling
  5. Baked Beans
Below are 3 additional Summertime Recipes for your files.  I chose ones that don’t take a lot of prep, and that are full of the Fantastic Foods we are trying to incorporate into our daily diet.

Quinoa and Mango Salad

This recipe can be made several hours before and refrigerated. Take it out of the refrigerator about 30 minutes before serving.

  • 2 c. brewed Green Tea
  • 1 c. uncooked Quinoa
  • 1 c. Mango,  cut into small chunks (not too ripe to cut back on sugar content)
  • 1/2 c. sliced organic Green Onion
  • 2 Tbs. dried Cherries, chopped (opt.)
  • 2 Tbs. organic Parsley, chopped
  • 1/4 c. extra virgin organic Olive Oil
  • 1 Tbs. Apple Cider Vinegar (I recommend Bragg’s organic)
  • 1 tsp. Dijon Mustard
  • 1/2 tsp. Sea Salt
  • 1/8 tsp. Black Pepper
Combine tea and quinoa in a medium saucepan, and bring to a boil. Reduce heat, and simmer, covered, for 10 minutes. Remove from heat and let stand for 15 minutes. Then transfer to a large bowl.
Add mango, onion, cherries and parsley and mix well.
Combine liquid ingredients with spices and whisk until blended. Pour over quinoa, and mix.
This makes about 8 servings.

~ * ~ * ~ * ~ * ~

Tropical Chicken Macadamia Salad

Spicy Vinaigrette
Combine the following in blender, adjusting seasoning as preferred:
  • scant 1/4 c. organic E.V Olive Oil
  • 1/4 c. Red Wine Vinegar
  • 2 Tbs. Worcestershire Sauce
  • 1 Tbs. Cayenne sauce
  • 2 tsp. Curry Powder
  • 2 tsp. Stevia
  • 2 Cloves Garlic, minced
  • 1/4 tsp. Sea Salt
  • 1/8 tsp. Black Pepper

Reserve 1/2 c. of dressing.

Chicken Salad
  • 1 lb. boneless, skinless organic free-range Chicken Breasts
  • 8 c. rinsed and torn Watercress and Boston or Green Leaf organic Lettuce
  • 1/4 c. coarsely chopped unsalted Macadamia Nuts
  • 1/2 c. shredded organic Coconut, toasted
  • 1 Tbs. organic Red Bell Pepper, diced (opt.)
Place chicken in large resealable plastic food storage bag.  Pour remaining dressing over chicken. Seal bag, and marinate in the refrigerator for 30 minutes.
Heat oven to broil, or prepare barbecue grill.
Remove chicken from marinade. Grill or Broil 10 – 15 minutes or until center is no longer pink (165º F).
Arrange greens on a platter. Slice chicken breasts and arrange over greens. Tops with nuts, coconut and bell pepper. Serve with reserved dressing.
Makes about 4 servings.

~ * ~ * ~ * ~ * ~

Egg White Salad

This high protein salad has less than 2g. of fat per serving, and a whopping 11 g. of protein.
  • 6 Hi Omega-3 hard-boiled Egg whites, chilled and chopped
  • 1/2 c. chopped organic Celery
  • 1/4 c. chopped organic Red Onion
  • 1 Tbs. chopped dill or sweet organic Pickles
  • 2 Tbs. chopped organic Parsley
  • 3 Tbs. Vegenaise
  • 1 tsp. Dijon Mustard
  • 1 tsp. organic Lime Juice
  • 1/2 tsp. organic Lemon Juice
  • 1/8 tsp. Sea Salt
  • 1/8 tsp. Black Pepper
  • 1/4 tsp. Cayenne (opt.)
Mix dry ingredients in a medium size bowl.
Mix dressing ingredients in small bowl, whisking till blended.  Pour over egg mixture.  Chill for 30 minutes.
Serve on lettuce leaves, whole grain crackers or on Gluten Free or Whole Grain organic bread.
~ Bon Apetit!
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4 thoughts on “Parks and Cool Hot-Weather Recipes

  1. Your new keyboard and mouse are so great looking! I’ve never seen ones with such pretty patterns.

    You’re so lucky to have such beautiful parks and so much wonderful family to gather with. There’s nothing better for the soul. 🙂

    Great sounding recipes – I’m really looking forward to making the quinoa recipe this weekend. Lovely post!

  2. mabrook on the keyboard and mouse. that design was one of my favorite doodles in the 70’s. i still doodle that when talking on the phone , what fun to have a fresh pretty tool for your beautiful blog and entries. enjoy your family pikniks and “lucky pots” as i used to call them when i first came to the US.

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