Feeling HOT HOT HOT

I couldn't resist this video, especially on such a hot day---it made me smile. 

If any of you are old enough to remember Johnny Carson, he used to do it bit where one of his side kicks would ask, "how hot was it?"  which would kick off a wave of one-liners. 

Well, it's been hot enough that I don't want to cook, that's for sure!  I'm not cooking tonight, since Dr. C. has a meeting, and it's way too hot, but I do a have a great recipe for you, it's an everything but the kitchen sink antipasto chopped salad. It just needs lots of goodies that you can pick up at any full service deli, or Italian market along with some greens of your choice, maybe some pickling cukes, and cherry tomatoes.  Buon appetito!

Antipasto Salad
Serves 6 to 8

Salad

Two heads romaine lettuce, washed, spun dry and thinly sliced
2 cups cooked chicken or turkey, finely chopped
One piece Genoa Salami, or Soppresatta, cut 1/2-inch thick, and cut into 1/4-inch dice
1/4 cup finely chopped red onion
One European cucumber, finely chopped
2 cups cherry or grape tomatoes (vari-color are great)
One 3-ounce jar roasted red peppers, drained and finely chopped
One 5-ounce jar marinated artichoke hearts, drained, and coarsely chopped
1 cup sharp provolone cheese, cut into 1/4-inch dice
1 cup olives---your favorites, or whatever you have in the fridge, drained,pitted and chopped

• Combine all the ingredients in a large salad bowl, and chill until ready to serve. 

Dressing

1/2 cup extra virgin olive oil
1/2 cup canola oil
1/2 cup red wine vinegar
1 medium shallot, finely chopped
1 clove garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil

• Whisk together all the ingredients, until blended.  Taste for seasoning and adjust with salt or pepper.  If the dressing is too acid, add a bit more salt to balance the acid.  Refrigerate the dressing until ready to use, or up to 2 weeks. 
• Cook's Notes:  using 1/2 olive oil and 1/2 canola will give you a dressing that doesn't totally solidify in the fridge.
• If you would like to use fresh herbs, the dressing will only keep in the fridge for about 3 days, after that the herbs deteriorate in the dressing, essentially being "cooked" by the acid.  

• You can also make this salad with pasta, substituting 1 pound farfalle, shell or other shaped pasta for the lettuce and tossing with all the ingredients.   
• Think of using your leftovers in the salad:  cooked green beans,marinated or sauteed mushrooms, garbanzos, lentils, or white beans for added protein, or toss in diced avocado just before serving.                                             

If all else fails, just open your favorite wine, set out some cheese and fruit (figs are in season here in San Diego--wrap them with prosciutto) and enjoy the sunset. 

Slow Cooker Gospel

Today in San Diego, the temperatures at the coast are hovering in the 90's;

I'm not complaining, we've had a colder than normal summer, and we can tolerate a bit of heat for a few days as long as there aren't any fires. 
Most of us look to our slow cookers during the cooler months, dust it off, bring it out to make soups, stews and all manner of braised stick-to-your-ribs fare, but the slow cooker is also a great low and slow oven to use during the hotter months of the year. 
Poach chicken breasts for salad, bake potatoes,make an egg casserole,a peach cobbler, lemon pudding cake, or even tuna noodle in your slow cooker; it may not be the most stylish appliance on your counter, but it sure is versatile!  

Today I'm poaching chicken breasts to make a curried chicken salad for Dr. C and I.  He heard someone say turmeric and curry are really good  for you, so I'm making something relatively healthy for dinner.  On days like today, I'm not hungry, I drink gallons of water.  My slow cooker will poach the chicken breasts in 2 hours, while I go and do some errands. When I return I'll pull them apart, cool them, make the salad, and serve it with a side of fruit. 

Fresh chives from the garden--snip with Joyce Chen scissors

 2 ribs celery

Chop the celery

Core the apple, and finely chop--remember an apple a day keeps the doctor away

Two half chicken breast halves, perfectly cooked in the slow cooker

Dressing ingredients---sweet Major Grey chutney, Best Foods Mayonnaise, and Penzeys' sweet curry powder or Madras curry powder

Curried Chicken Salad

Serves 4 to 6

One Gala apple, cored, and finely chopped

2 ribs celery with leaves, finely chopped

2 tablespoons snipped chives

2 cups cooked chicken, finely chopped

1/2 cup mayonnaise

2 tablespoons Major Grey chutney, chopping any larger pieces

1/2 to 1 teaspoon sweet or Madras curry powder

1/2 teaspoon fresh lemon juice

1. 
   
   In a bowl, combine the apple, celery, chives, and chicken.
2. 
   
   In another small bowl, combine the mayonnaise, chutney, curry and lemon juice, stirring until blended. 
3. 
   
   Stir into the chicken mixture, and refrigerate for at least 2 hours, to let the flavors get to know each other. 
4. 
   
   Serve over a lettuce, or spinach salad, or spread in a sandwich on whole grain bread. 

Bon Appetit!