If you are anything like me, you are doing everything you can to stay cool right now. I'm not a summer girl to begin with and the fact that our upstairs air conditioning has been out for the better part of this week isn't helping.
On a regular non-heatwave Summer day, I do my best to plan meals that don't require a lot of afternoon/evening time in the kitchen. Now I'm avoiding them like the plague.
We have a commercial range. Not a commercial style range. A COMMERCIAL range. Before you go getting all envious, let me tell you that a) it keeps my kitchen about 10 degrees warmer than the rest of the house b) I don't care what kind of stove you have, right now I'd trade with you and c) the oven went out 2 days ago . Yep the dollars are just flying out of my wallet. You know what they say. No good vacation goes unpunished. What? That's not the saying? Oh. Then it must be Wanna hear God laugh? Made a budget. Ha ha, indeed.
One of my favorite ways to beat the summer dinner heat is to bake a big batch of chicken in the morning and use it for 2 or 3 meals that don't require cranking up the oven in the evenings. Big salads are my favorite. I love making dressings. My mini food processor makes it super easy. It's a worthy investment. This Balsamic Vinaigrette is a favorite. You just can't have goat cheese in a salad without balsamic. If you suggest differently, I'll call you a liar.
A boule baked earlier in the day served with some roasted garlic is never turned down by my
carb-o-tarian family. They're smart like that.
Since I'm in desperate need of cool dinner suggestions, I'm hoping you'll share what you're serving for dinner to beat the heat. In exchange for this info I'm happy to share my Balsamic Vinaigrette recipe. You will say goodbye to the bottle of Kraft forever.
1/4 c balsamic vinegar
1 large garlic clove
1/2 tsp salt
1/2 tsp pepper
3/4 c olive oil
Put in mini processor and blend.
Yep. That's the recipe. Do you feel cheated because it's so easy?
If you don't have the processor you can mince your garlic finely and mash it up with the salt and your knife to break it down a bit, put it all in a jar with a lid and shake away.