Day 52: No-Oven Summer Suppers
We've had some hot and humid days already this summer! Keep these recipes on hand for the next time you don't want to turn on your oven to prepare dinner!!
Satay with Apricot-BBQ Dipping Sauce and Green Rice
Skewered sirloin grills up in a snap, while parsley and thyme enliven fragrant jasmine rice.
Makes: 4 servingsPrep 30 minsStart to Finish 50 mins
Ingredients
• 1/2 cups apricot jam
• 1/2 cup barbecue sauce
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon ground coriander
• 1 3/4 teaspoons kosher salt
• 1 1/4 cups jasmine or basmat rice
• 3 tablespoons rice wine vinegar
• 3 tablespoons extra-virgin olive oil, plus additional for grill
• 1 shallot, minced
• 1 1/4 teaspoons chili powder
• Pinch freshly ground pepper
• 1 1/4 pounds sirloin steak, thinly sliced
• 1 cup loosely packed fresh basil leaves
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 2 teaspoons fresh thyme leaves
• 16 8 inches bamboo skewers, soaked in water 30 minutes
Directions
1. Combine jam, barbecue sauce, zest and coriander in a small bowl, for dipping sauce. Set aside.
2. Bring 2-1/2 cups water in a medium saucepan to a boil. Stir in 1/2 teaspoon salt and the rice; reduce heat to a simmer. Cover and cook until water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and let cool slightly.
3. Meanwhile, whisk together vinegar, 1 tablespoon oil, the shallot, chili powder, 3/4 teaspoon salt and the pepper in a large bowl; add steak and toss until coated well. Marinate at room temperature 20 minutes, stirring occasionally.
4. Meanwhile, combine basil, parsley, thyme, remaining 2 tablespoons oil and 1/2 teaspoon salt in the bowl of a food processor. Pulse until finely chopped. Toss with rice just before serving.
5. Preheat grill or gill pan to moderately high heat; lightly oil rack. Thread 1 to 2 slices of steak onto each drained skewer. Grill, turning once, until just cooked through, about 4 minutes. Serve with dipping sauce and rice.
Sweet Corn Risotto with Chicken and Tomatoes
Fresh corn and ripe grape tomatoes make this risotto market fresh.
Makes: 4 servingsPrep 35 minsStart to Finish 1 hr
Ingredients
• 2 14 ounce cans low-sodium chicken broth
• 5 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1/2 teaspoon kosher salt
• 1 1/2 cups Arborio rice
• 1/3 cup dry white wine
• 2 tablespoons red wine vinegar
• 1/4 teaspoon freshly ground pepper
• 1 12 ounce container grape tomatoes, cut in half
• 1/2 cup coarsely chopped fresh basil leaves, plus additional small whole leaves for garnish
• 2 cups fresh corn kernels (cut from 2 to 3 ears)
• 1/3 cup finely grated Parmigiano-Reggiano, plus additional or serving
• 1 2 pound rotisserie chicken, skin discarded, meat removed from bones and shredded
Directions
1. Combine broth and 1-3/4 cups water in a bowl; set aside. Heat 2 tablespoons oil in a 6-quart stock pot over moderate heat. Add onion and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes. Stir in 1/4 teaspoon salt and the rice. Add wine and 3 cups broth mixture; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until liquid is absorbed and bottom of pot is dry when rice is pushed to the side with a spoon, about 10 minutes.
2. Meanwhile, whisk together remaining 3 tablespoons oil, 1/4 teaspoon salt, the vinegar and pepper in a small bowl. Toss in tomatoes and basil; set aside.
3. Add broth mixture, 1/2 cup at a time, to rice (allowing liquid to absorb after each addition), stirring frequently, and cook until rice is al dente and creamy, 10 to 12 minutes. Additional water may be added, 1/2 cup at a time, if needed. Stir in corn and 1/2 cup water; cook until heated through, about 1 minute.
4. Remove from heat, stir in cheese and salt to taste. Divide risotto among 4 shallow bowls or plates, to with chicken and tomato mixture. Serve immediately with additional cheese on the side.
Turkey Wraps with Herbed White Bean Spread
Makes: 4 servingsPrep 20 minsStart to Finish 20 mins
Ingredients
• 1 15 ounce can white beans (such as navy or cannellini), rinsed and drained
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 small garlic clove
• 1 teaspoon fresh thyme leaves
• Pinch kosher salt
• 1/4 teaspoon freshly ground pepper
• 4 10 - 12 inches flour tortillas
• 3/4 pound thinly sliced roast turkey breast
• 1 large tomato, thinly sliced
• 1/4 red onion, thinly sliced
• 2 ounces shaved Parmigiano-Reggiano
• 1 cup (1 ounce) arugula or baby spinach leaves
• Chips (optional)
Directions
1. Combine bean, oil, juice, garlic, thyme, salt and pepper in a the bowl of a food processor. Puree until smooth, stopping once to scrape down sides, for bean spread. (Can be made ahead. Cover and chill up to 2 days.)
2. Spread bean spread on one side of each tortilla, leaving a 1-inch border around edge. Arrange turkey down center of each tortilla; layer with tomato, onion, cheese and arugula. Starting at one end, tightly roll each tortilla and place, seam side down, on a serving plate. Cut crosswise in half and serve with chips, if desired.
Corn and Tomato Salad with Mozzarella
Sharpen up your knives -- that's all you'll need to prepare this hearty summer dinner.
Ingredients:
Start with fresh ears of your favourite sweet corn, Roma tomatoes and fresh mozzarella cheese.
Directions:
• Cut the corn kernels off the ears into a large bowl. This is your major ingredient. Your proportions will be two parts corn, one part chopped tomatoes and one part mozzarella.
• Chop the tomatoes into bite-sized pieces.
• Cut the mozzarella into bite-sized chunks.
• Add the tomato and mozzarella to the corn.
• Drizzle the mixture with olive oil and balsamic vinegar and toss to coat.
• Add salt and pepper to taste and garnish with your favorite fresh herb -- parsley sprigs or basil leaves.
That's it. Serve this dish up in big bowlfuls and offer chilled watermelon wedges for dessert.
Shrimp Ceviche
Makes: 6 appetizer portions
Ingredients:
• 1/4 cup kosher salt, plus more for seasoning
• 1 pound medium shrimp, peeled and deveined
• 2 lemons, juiced
• 2 limes, juiced
• 2 oranges, juiced
• 1 cup cucumber, peeled, seeded and diced into ¼ inch pieces
• ½ cup red onion, finely chopped
• 2 Serrano chiles, seeded and finely chopped
• 1 cup seeded and diced tomatoes
• 1 Hass avocado, peeled, seeded, and chopped into ½ inch pieces
• 1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
• ¼ cup extra-virgin olive oil
Directions:
1. Place a 1-gallon stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup of salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and place on a sheet pan to cool.
2. Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized stainless steel bowl. Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
3. Stir the tomato, avocado, chopped cilantro, and olive oil into the shrimp mixture. Allow it to sit at room temperature for 30 minutes before serving.
4. Serve in small bowls, with tostones, if desired.
Fish Tacos with Mango-Avocado Salsa
Silky mango and creamy avocado are a match made in heaven, especially with firm white halibut
Makes: 4 servingsPrep 35 minsStart to Finish 45 mins
Ingredients
• 1 mango, peeled, pitted and cut into 1/3-inch cubes
• 1 firm-ripe avocado, peeled, pitted and cut into 1/3-inch cubes
• 2 scallions, thinly sliced
• 1/2 cup coarsely chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice, plus wedges for serving
• 1 3/4 teaspoons kosher salt
• 3 tablespoons cornmeal
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 pound white fish, such as halibut or flounder, skin and bones discarded, cut into 3/4-inch cubes
• 4 tablespoons canola oil
• 16 6 inches corn tortillas
• 2 jalapenos, halved, ribs and seeds discarded, thinly sliced
• Hot sauce (optional)
Directions
1. Place mango, avocado, scallion, cilantro, juice and 1/2 teaspoon salt in a bowl; toss gently, for salsa. Set aside.
2. Combine cornmeal, cumin, chili powder and remaining 1-1/4 teaspoons salt in a bowl; add fish and toss until coated well (discard excess coating); set aside.
3. Using 2 tablespoons oil, lightly brush onto one side of each tortilla. Heat a large nonstick skillet over moderately high heat. Add tortillas in pairs with uncoated sides together and cook, turning once, until just golden and starting to crisp, 2 to 4 minutes. Transfer to a plate and cover with a towel.
4. Heat remaining 2 tablespoons oil in same skillet. Add jalapeno and fish; toss to coat with oil. Cook, stirring occasionally, until fish is just cooked through, 4 to 5 minutes. Soon into paired taco shells. Serve with salsa, lime wedges and hot sauce, if desired.
Source: TLC and Ladies Home Journal
