With mid June temperatures of 80 degrees and up, even with a light breeze off Quartermaster Harbor there is no impulse at all to turn on the cookstove in my tiny kitchen. We still get hungry, though. Here are some menus and recipes for this unnaturally warm June and beyond.
Lunch No. 1
Spicy Cold Mushroom soup
Salad of lettuce, diced tomatoes and diced cucumber
Recipe for Spicy Cold Mushroom Soup:
1 box readymade Mushroom Soup from supermarket. Chill in fridge.
2 Andouille sausages, halved lengthwise and sliced
Dash cayenne, optional
Divide the soup among four soup bowls. Distribute the sausages among the bowls. Sprinkle a wee bit of cayenne in each bowls. Stir. Add a dollop of yogurt. If anyone finds his or her soup now too spicy, pass the yogurt. It’s cool, bland flavor will calm the spice.
Lunch or Light Supper
Tuna salad sandwiches
Sliced tart apples
Recipe for Tuna Salad Sandwiches: Two cans chunk light tuna in water, drained. Sweet pickle relish. Mayonnaise to taste. Combine all ingredients. Divide among four slices buttered 9-grain bread.Top with lettuce. Top lettuce with four more slices of 9 grain bread. 4 servings
Supper No. 1
Quinoa and Chia Seeds
Cold smoked chicken or ready cooked chicken from deli
Salad of raw spinach, sliced tomatoes and sliced cucumber
Recipe for Quinoa and Chia Seeds: 1 cup white quinoa, ½ cup chia seeds, 1 Tablespoon extra virgin olive oil. Plug in your rice cooker. Put the olive oil in the bowl. Add the quinoa and chia seeds. Stir with a wooden spoon or chopstick until all grains and seeds are coated. Add 2 ½ cups water. Put cover on rice cooker and push down the lever until a red light goes on. Cook 15 minutes. Stir and add a little more water. Cook 5 minutes more. The chia seeds swell and become a glutinous mass that holds the quinoa together and adds more protein. When the red light goes off and the yellow light goes on, the cooker is signaling that the food in it is done. 4 servings