July is full swing, and the dog days of August are almost upon us. What’s a cook to do when the kitchen is sweltering – and the oven isn’t even on?
Grill it. Smoky, chargrilled dinners are a summertime staple. Invest in a grill pan and some skewers, and you can cook almost any food over a fire. When the food’s done, make s’mores by roasting marshmallows over the coals for a fun, summertime dessert. (If you have never made s’mores, read the how-to article on our sister site, Outdoors Eagle.)
Use a slow-cooker. It’s not just for cheese dip anymore! The internet abounds in recipes for the slowcooker, and almost any recipe, including bread, cakes, and casseroles can be adapted. It’s a very forgivable method of cooking, and food will stay hot, without getting burned, if that baseball game runs long. For an even cooler kitchen, set up a table outside on the patio or in the garage, and cook there. All you need is an electrical outlet!
Cook once, eat lots. When you do bake in the oven, make extra. Baking an extra fillet of salmon or some chicken breasts won’t make the kitchen any hotter but will save heating up the oven later. Use the extra for cold dishes such as sandwiches, chicken salad, or topping a bagel.
Eat raw. Salads are a natural fit for summertime. Get some ham, chicken, or turkey from the deli, open a can of beans, and wash up some greens to make a meal of it. Canned tuna and cannellini beans, or black beans and corn are great combos packed with protein. Put a stack of plates in the refrigerator to chill and enjoy a healthy, refreshing meal.
With these tasty ideas, there’s no reason to sweat your way through meals ever again. Happy summertime eats!