Cold Peanut Noodles

It's about that time of year again. The time when just the thought of how hot it is makes you start to sweat. Days are spent splashing in the pool, lounging on the beach, playing in the hose, manning the grill, and sprawling out in front of the air conditioner vents. Kitchens are often dashed into and out of as quickly as possible. Anything to beat the heat.

Yes, during the dog days of summer, it's important to have a bunch of recipes under your belt that are good served cold. Sure, they may require a bit of time in the kitchen - but it's minimal. Get in there, cook up a quick dish or two, then throw it into the fridge for later. You know, so you can go run through the sprinkler to cool back off.

These noodles are technically a side dish that goes great at a picnic, barbecue, potluck, or any summer dinner. But I'm not going to deny eating them as a meal, too. Heck, if you have some leftover chicken, shred it up and toss it in. I bet shrimp, or maybe even some chunks of pork, would be good, too.

Salmon and Cucumber "Noodle" Salad

I rarely eat canned salmon. I've had it maybe two or three times max in my lifetime. I was never very impressed with it. Bones, skin, ummmm...if I'm buying a can, convenience is what I'm after, and picking out the bones and skin is anything but. So, I just stick with fresh (which oddly enough, I don't mind removing the skin and bones from).

And then I received a package in the mail.

My friend Bea of The Not So Cheesy Kitchen is a proud PDXer (Portlander?). Anytime I bring up salmon (which is surprisingly quite often) she reiterates her stance on Pacific Northwest Salmon being the best salmon. Especially when I tell her that I just ate Atlantic Salmon. That's what I usually seem to find in "my" Northwest (that would be Northwest Indiana).

One day, her and the fam headed to the beach...or was it the mountains...maybe it was both...and she mentioned two magical words: salmon and jerky. Together. As in, Salmon Jerky! And since she knows me (and can pick up on the needy desperation in my voice), she bought some extra and shipped it to me. It was ridiculous. Basically like hot-smoked salmon (one of my favorite things in the world), but less meaty and more chewy.

Jicama, Cucumber, & Fruit Cups w/ Chile & Lime

I'm almost afraid to voice my content with the weather over the last few days.  I definitely don't want to jinx myself.  But upper 60's and lower 70's just make me happy.  And I don't care who knows it!  Yes, that was a Buddy the Elf reference.  Today the hubs and I even sat outside and had a little picnic.  It included a few bottles of wine.  More on that soon.

But I know it's still disgustingly hot in other parts of the country...and the world.  And even though I'm hoping against hope that we're not going to hit the 80's (or dog forbid, even higher) any more this year, Mother Nature doesn't often heed my requests.  So.  Hot weather food is still bound to make regular appearances around here for a while longer.

And what's better to eat in hot weather than juicy tropical fruit?  Perhaps crisp, cool vegetables.  Heck, let's just put 'em both together.  'kay?  And then let's squirt some tangy lime over both of them right before we sprinkle them with some fiery red chile powder...chipotle this time...and salt.  Now let's put it all in a cup together, throw on our shades, kick back in the lounge chair, and wish we were on the beach.

See?  I can do hot weather just as well as the next Autumn-lovin' girl bearing the hot summer sun...

Jicama, Cucumber, & Fruit Cups w/ Chile & Lime

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: n/a

Keywords: appetizer snack vegan cucumber mango pineapple jicama Mexican summer

Ingredients (serves 6-8)

• 1 jicama, peeled
• 1 large cucumber, peeled & seeded
• 1 small pineapple, peeled & cored
• 1-2 mangoes, peeled
• 1-2 limes, cut into wedges
• 2 Tbs. chile powder (any kind you like)
• 2 tsp. sea salt or kosher salt

Instructions

Cut the jicama, cucumber, pineapple, and mango into long strips with roughly the same thickness. Divide evenly and arrange them in cups standing up.

Stir chile powder and salt together. Squeeze lime wedges over fruit and veggies in cups and then sprinkle with as much of the chile-salt mixture as you like. Enjoy!

adapted from Fiesta at Rick's

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IHCC theme: Beach Bum

Simple Cucumber Salad #CookforJulia

It simply does NOT get any simpler or more frugal than a cucumber salad with dill in the heat of the August sun.  The other day when the kids and I stopped by a roadside stand to buy some tomatoes, zucchini, and summer squash for our ratatouille, the farmer also had cucumbers listed at 6 for $1.  And they were decent-sized...not too small and not so big that were tough and woody.  So obviously I couldn't resist.  Six into my satchel.  And it bears mention that for these six cukes (of which I only used two here) plus the other veggies I brought home (of which only the tomatoes are entirely gone), I only paid a grand total of $3.  Oh yeah, and he threw in a handful of fresh dill for free.  There's a reason I look forward to this stand opening every summer!

So as I surveyed my bounty spread out on the kitchen table upon returning home, I knew I had to find something to #CookforJulia that included cucumbers for my next endeavor.  Fortunately, of the three cookbooks I have left to cook from, two contained cucumber recipes.  And the third is Baking with Julia...so I baked a loaf of bread today, as well - that's coming up in the next day or so.

And I suppose I'm really stretching it when I say "cook" with Julia.  It falls more into the category of #AssembleSomethingForJulia, but hey.  Nothing wrong with the quickies!  Most people make some version of this cooling summer salad.  And in my book, the more vinegar the better.  I also choose to cut my cukes in thicker chunks than some, just because I DO add so much vinegar that I like them to hold up.

You could peel your cucumbers, if you like.  I like to leave mine on, especially if I know where they were grown.  To make these fun, I just ran a zester (the kind with the holey things side-by-side) down the cucumber in an uneven fashion.  I'd like to say it's simply because the kids love it that way...but honestly, so do I.

Simple Cucumber Salad

by Heather Schmitt-González

Prep Time: 15-30 minutes, mostly unattend

Cook Time: n/a

Keywords: salad side vegan cucumber summer

Ingredients (serves 4-6)

• 2 large cucumbers
• ½-1 tsp. salt
• ½ tsp. sugar
• 1 Tbs. white wine vinegar (use less or more, to taste)
• fresh dill

Instructions

Peel the cucumber, if you wish. Cut in half lengthwise and scoop out the seeds (or leave them in...again, up to you). Cut into thin (or thick) slices and toss with salt, sugar, and vinegar. Let steep for 15-20 minutes (or longer) and then drain (or don't).

Toss with as much chopped fresh dill as you like. Enjoy!

note:

Uh...yeah. It's just that simple. Adjust anything and everything from amounts to times according to your tastes. Eat as a side dish, a garnish, or a salad.

adapted from Julia's Kitchen Wisdom

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To make the patterns in the skin, I used a 5-hole citrus zester at random intervals before slicing.  This is mine ----------------------->

You can find similar ones on Amazon (average price of $5).

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Margarita de Pepino (Cucumber Margarita)

Okay.  Does ANYBODY but me remember this song?  It's a song we sang when I was in preschool and I'm guessing it was one of my favorites since I still remember it.  I tried and tried googling it, but to no avail.  I think it was called The Color Song and this was how it went...

Green, green, green is everything I'm wearing

Green, green, green is everything I love

I have chosen green to be my color

I have chosen a gardener for my love.

White, white, white is everything I'm wearing

White, white, white is everything I love

I have chosen white to be my color

I have chosen a baker for my love.

Red, red, red is everything I'm wearing

Red, red, red is everything I love

I have chosen red to be my color

I have chosen a fireman for my love.

Blue, blue, blue is everything I'm wearing

Blue, blue, blue is everything I love

I have chosen blue to be my color

I have chosen a policeman for my love.

Yellow, yellow, yellow is everything I'm wearing

Yellow, yellow, yellow is everything I love

I have chosen yellow to be my color

I have chosen (Big Bird?) for my love.

Orange, orange, orange is everything I'm wearing

Orange, orange, orange is everything I love

I have chosen orange to be my color

I have chosen a construction worker for my love.

Purple, purple, purple is everything I'm wearing

Purple, purple, purple is everything I love

I have chosen purple to be my color

I have chosen a (wine-maker?) for my love.

Rainbow, rainbow, rainbow is everything I'm wearing

Rainbow, rainbow, rainbow is everything I love

I have chosen a rainbow to be my color

I have chosen a painter for my love.

Okay, so I forgot a few of the "for my love" parts...but I remember the tune and most of the words like I was singing it with all of the fervor of a preschooler just yesterday!  Anybody else?

So what in the world does this have to do with margaritas you ask?  Nothing really.  It's just that I chose Green, Green, Green is everything I'm wearing as the theme for IHCC this week because of my memories of the song and I'm beginning to think I'm the only one who ever sang it.  Well, and the others in my preschool class.  I know I didn't imagine them.  Isn't it funny the things we remember?  I mean, I don't remember all that much from 30-some years ago, but I do remember that.

So today...

Green, green, green is everything I'm wearing

Green, green, green is everything I love

I have chosen green to be my color

I have chosen a Cucumber Margarita for my love!

Cucumber Margarita (Margarita de Pepino)

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: n/a

Keywords: beverage alcohol cucumber summer

Ingredients (~12 oz.)

cocktail:

• 2 oz. seedless cucumber, peeled and chunked
• 3 oz. (¼ c. + 2 Tbs.) tequila blanco
• 1 oz. (2 Tbs.) Mariposa Agave Nectar Liqueur (optional)
• 2 oz. (¼ c.) freshly squeezed lime juice
• 2 oz. (¼ c.) agave nectar

to finish and garnish (optional):

• coarse salt
• thinly sliced cucumber
• lime wedges
• ice

Instructions

Wet the rims of 1 large glass or two smaller ones and dip in coarse salt, if you like. Set aside.

Combine all of the cocktail ingredients in a blender and puree until smooth. Pour into a cocktail shaker with ice cubes and shake until very cold, 15-30 seconds.

Strain into prepared glasses (over ice if you'd like it on the rocks) and garnish with cucumber and lime, if using. Enjoy.

-adapted from Rick Bayless

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p.s... this Margarita is TOTALLY love-worthy. The cucumber is perfectly cool and perfectly matched with the lime and tequila for a refreshing summer cocktail!


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IHCC theme: Green, Green, Green is Everything I'm Wearing

Couscous Salad w/ Cucumber, Tomato, Mint, & Goat Cheese

I don't know what it is about couscous...but I love it.  The mouth-feel of it.  The distinct taste of the little pasta granule.  I really do think it has a taste of its own.  Odd?  I find it comforting.

Plus, it's another one of those you-can-do-so-many-things-with-it foods.  You can use it as a side dish or an entree.  And honestly, most often?  I find myself considering it an entree.  Even when I make it my favorite way...simply tossed with a healthy handful (okay two) of freshly grated Parmesan.  I don't know what it is about it, but I have to limit myself from eating a whole pot full that way.  Tossing it with veggies...cooked or raw...is another great way to turn it into a main course salad.  And just by switching up the add-ins and seasoning, it can be a different meal each time.

Funny thing, though.  My husband despises couscous.  Ummmm...what!?  What in the world is there to hate about it?  Really.  I wanna know.  He can't answer why...but it appalls him.  I try to reiterate the fact that he's nuts by insisting that he loves pasta and couscous is simply mini pasta.  Doesn't change his mind.  Weird.  Whatever.  I'm almost too embarrassed to say that this feeling has trickled down and infected my oldest child.  Two and three couldn't care less one way or the other...and nobody feels the love I do.

So yes.  Usually I wind up making a couple servings.  One for me now.  One for me later.  None for them.

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Couscous Salad w/ Cucumber, Tomato, Mint & Goat Cheese

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 5 minutes

Keywords: boil salad side couscous vegetables

6017806

Ingredients (serves 2)

• ¾ c. couscous
• 1 c. boiling water
• ~1 c. sundried tomatoes packed in oil or slow-roasted cherry tomatoes
• ½-1 seedless cucumber, chopped
• 1-2 scallions, sliced
• ¼ c. fresh mint leaves, chopped
• ~1½ Tbs. freshly squeezed lemon juice
• zest of half a lemon
• olive oil, as needed
• ~½ c. goat cheese
• sea salt
• freshly ground black pepper

Instructions

Put couscous in a large bowl and pour boiling water over. Add a good drizzle of the oil from the tomatoes, plus ~¼ tsp. salt and a few grates of black pepper. Stir and cover. Let sit for ~5 minutes. Fluff with a fork.

Once couscous has cooled down a bit, add cucumber, scallions, mint, and lemon juice. Toss. Stir in lemon juice and a bit more oil from the tomatoes or some olive oil. Season and adjust seasoning, if needed.

Dollop goat cheese on top and stir gently. Grate some lemon zest over the top. Enjoy!

adapted from Falling Cloudberries by Tessa Kiros

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IHCC theme: Lighten Up!

BeeWell for Life (Breast Cancer Awareness) - Avocado, Salmon & Cucumber Salad + a Contest!

This is a Sponsored post written by me on behalf of BeeWell for Life. All opinions are 100% mine.

If you are interested in increasing awareness or educating yourself or your loved ones about breast cancer and how BeeWell for Life is there to help, please head on over to sign up and start to Walk and Bee the Difference!  Here you can take the "Togetherness Counts" pledge and track your progress with family meal times and family physical activity times.  It doesn't have to be walking, you can run, bike, swim, dance, rollerblade (my personal favorite), play frisbee or soccer or baseball....just get active!  Once you log your activity, BeeWell for Life will donate $0.10/mile to the Y-ME National Breast Cancer organization.  Get physical.  Encourage your family to get physical.  Tell your friends and co-workers and neighbors what you're doing and encourage them to help raise money for breast cancer awareness and help themselves at the same time.

All too often I find myself drifting a little too easily into the land of blubber.  Things come up.  Homework happens.  Books capture my attention.  Food needs cooking...and eating.  Products need reviewing.  Suddenly I look down and realize that my thighs and waist need shrinking.  And it's not just the obvious "appearance" aspect.  I feel tired and rundown and just plain "ick".  I (try to) give myself a kick in the butt (literally) and throw on my too-tight pants and get my uncomfortable butt outside and moving.  Walks and bikes and rollerblading are the things that make me feel human again.  And I know seeing me take time to enjoy physical activity encourages the kiddos to get out and move, as well.  Throw some healthy foods into the mix, and my pants are fitting better in no time...my head is clearer...my eyes are brighter and my tail is bushier.  This is an excellent meal to add to your healthy repertoire...

Avocado, Salmon & Cucumber Salad

from the kitchen of girlichef
serves 2-4

1 medium tomato, small dice

1 small red onion, small dice

2 small jalapeños, small dice

½ English Cucumber, peel, de-"seed" & small dice

½ bunch cilantro

2 ripe avocados

juice from 2-3 limes

5 oz. cooked Salmon, flaked (or use a 5 oz. pouch of Bumble Bee Premium Wild Pink Salmon)

sea salt or kosher salt

freshly ground pepper

Combine tomato, red onion, jalapeños, and cucumber in a medium bowl.  Run your sharp knife through the cilantro a few times and add that to the bowl, too.  Cut the avocados in half and remove the pits.  If you want to serve your salad in the avocado halves, then scoop out the flesh, leaving a ¼" rim of avocado attached.  (Alternately, if you don't want to use the avocados for serving, simply scoop all of the flesh from the skin and dice.)  Dice the avocado you removed and add to the bowl.  Add the lime juice and toss everything together gently.  Taste and season with salt and pepper...add more lime juice, if you like.  Fold in the salmon.  If you are using the avocado halves to serve, sprinkle first with a little bit of lime juice (to help keep it from discoloring) and then scoop the salad into the shells.  Otherwise, scoop onto plates lined with your choice of lettuce or tender greens.

Please visit Tag4Cancer.com to join in and help make a difference in the lives of those touched by breast cancer.  Here you will be able to join in a game of Twitter Tag with BeeWell for Life.  You will also find links to both their Twitter and Facebook pages...check them out...they are a great source for extra health tips.

And now on to that contest I mentioned.  How would you like to win an iPad2?  I know I would...but unfortunately, I'm not eligible.  You, however...probably are.  This contest is being run in conjunction with a few other bloggers doing similar posts, and from all of the eligible comments left on all of our posts combined, one lucky winner will be chosen to receive the iPad2 (by the sponsor).  You get ONE entry by blog comment and ONE entry by tweeting.  Contest ends May 31 and the winner will notified via email within 3 days by IZEA (so be sure to include an email address in your comment...remember, this is being given away by the sponsor, not by me...they need to be able to get in touch with you if you are the winner).

Giveaway Prize (1 winner out of all the participating blogs): 

iPad2, value $500

Giveaway Requirements:

• Comment on this post  – Mention a friend and share how your friend inspires you to be fit or make a difference for others.
• Must be US resident and at least 18 yrs of age.
• Contest ends 11:59 p.m. EST on May 31, 2011
• For names of winner, send a self-addressed stamped envelope to: 150 N. Orange Avenue, Suite 412, Orlando, Florida 32801.
• For more information about the giveaway and contest winner, see: contest rules

 (example: @DebinHawaii embarked on an inspiring 28-day challenge to eat healthier or So and So at (blog link) constantly inspires me to look at my eating habits and remember that I'm not 18 anymore or My BFF from middle school (link to FB page) fought cancer and won...she is the strongest woman I know and I am inspired by her daily) 

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*Mom Trends Summer Salads Link-Up