beat the heat

The other day the temps here in Memphis dipped into the upper eighties. The carnivore and I looked at the forecast the day before and remarked on how nice it was going to be outside. Just imagine how pleasant it is going to feel we thought...but, after an hour or two of working in the yard the next day the carnivore looked at me and said, "Just cuz it feels moderately cool doesn't mean it isn't actually hot. It is still in the upper eighties." True.

And if you are like me (and many southerners out there) having a steamy hot kitchen on an already muggy day is no fun. This really is why we quick fry just about anything. So, when presented with a half of a chicken in our recent meat CSA, I weighed the options of either baking it in the oven for an hour or so (and thus also heating my house several degrees) or tossing it in the crock pot. No brainer. I'll take the cooler and set-it-and forget-it version any day.

Simply drizzle the bottom of the pot with olive oil. Then add in in half a diced white onion. Season your chicken with a mixture of salt, pepper, paprika, garlic powder and celery salt (just a dusting of each. Place the chicken in the pot skin side up so the fat from the skin can flavor everything as it cooks. Surround the bird with carrots and top with a few sprigs of fresh rosemary. Cover and cook on low four 4-6 hours. The chicken should easily pull apart for serving along side the veggies.

I wish I had a picture of the finished product for you, but the carnivore was ravenous from his yard work and got to it before I could even think to grab the camera. He usually knows better, having lived with a food blogger for awhile now. What can I say? Maybe the heat got to his brain...or maybe the chicken just smelled too good.

menu ideas:

On the night the carnivore had this, I also had carrots that I steamed separately and we shared buttered english peas as well. I had a fake chicken patty for my main course.

topping it off

Insalata caprese is of my favorite salads. Not much can top ripe sweet tomatoes, creamy slices of fresh mozzarella, and anise flavored slivers of basil. Well, that's not entirely true. One thing can top it - eggplant croutons.

Yep, you read that right. I know croutons are traditionally toasted bits of bread, but there is no reason you can dice up some eggplant while it is in season and fry it to a crisp for your salad topping. This is ideal when you are using the mini eggplants that you see at your local farmers' markets or in your CSA bag.

You can follow my recipe for the perfect pan-fried eggplant by clicking here. Just use the smaller eggplants (or even the Japanese varieties) and cut it into smaller pieces. Also, my instant insalada caprese recipe is here. Simply combine these two ideas for a wonderful lunch. Or if you are like me this can be a great main dish while your carnivore indulges in his latest grilled creation. Don't be surprised though if he pops a few of these crunchy crumbs in his mouth though. They are hard to resist. Even my baby omnivore thinks this fried finger food is tops. Hope you agree!

purple heart

I started this website to help those of you out there who are struggling to find meals for your mixed diet family. Sometimes I am able to show you things both my (very picky) carnivore and I eat, and sometimes I can't. Because, the truth is he hasn't given up bacon and I haven't given up cucumbers. When you are making meals work for everyone, you can't just cook things that everyone will eat. And you shouldn't.

I usually reserve my more exotic experiments for my lunch. I share my concoctions with the baby, but I don't force them on the carnivore. It is not fun to fix food and have someone gag while they eat it or just push it around their plate. So, when these purple yard beans showed up in our CSA recently I figured I would be the prime beneficiary or their bounty. I decided they would be great in a cool bean and potato salad.

To make your own you will need:
8 medium yukon potatoes
1 large bunch of purple yard beans
1 large tomato
2 tblsp of olive oil
1/2 a fresh lemon
salt & pepper
fresh parsley

Start by cleaning and quartering the potatoes. Boil them til tender. Cut the beans in one inch pieces and trim the ends off. Stem the beans for a few minutes - until slightly cooked, but still crunchy. Once ready allow the potatoes and beans to cool on the counter. Dice the tomato and toss with oil and juice from lemon. Toss in potatoes and beans. Salt and pepper to taste. Top with fresh chopped parsley. Place in refrigerator for at least an hour (the longer the better).

The colors were beautiful and the salad was satisfying. It was nice to have something cool on these dog days of summer that was substantial and still fresh. And while my carnivore would never touch it, maybe yours would or maybe they won't. But, food for me is about love and I heart this purple salad.

hot, hot, hot

It is hot out there. Really hot. They are issuing warnings here in Memphis, which seem a bit redundant to this native of the South. I mean, it's August people. It's gonna be muggy and miserable, even if you aren't as pregnant as I am.

That doesn't mean I don't appreciate a nice refreshment to cool me off. Every good southerner knows staying hydrated in this heat is essential. That and air conditioning, and maybe a quick run through the sprinkler, and definitely some loose light clothing (think seersucker). But I digress. Sipping on something chilly will cool your core even when it is literally 99 in the shade. Sure you can resort to the usual sweet tea or bottle of your favorite brew, but let me suggest this - a watermelon cucumber cooler. It is easy to make with the fresh goodies from your CSA and will rehydrate you in no time.

You will need the following:
4 cups of watermelon, de-seeded and chopped
2 cup of cucumber, skinned and sliced
juice from 1/2 lime
1 large spring of fresh mint
1/2 cup of organic honey
2 cups of ice
cucumber slices for garnish

Puree the watermelon in blender. Pour the fruit juice into large pitcher through mesh sieve. Push fruit with wooden spatula as needed to remove all of the juice. Repeat process with the cucumber. Add in the lime juice and honey to pitcher. Stir well. Drop in the mint and ice. Let sit in fridge over night. Stir again. Serve over more ice and a few slices of cucumber.

Sip and enjoy as you cool your heels in your kid's baby pool while you fan yourself with that piece of junk mail. Hey, every little bit helps in this heat.

success

As I told you earlier, the carnivore planted a veggie garden as a gift to me this year. So, far we have had a few successes. Not a ton, but a few. As he puts it, we have the most expensive local fruit and vegetables you can get. But, what you are looking at here is one of his triumphs. His very first squash. And, it is actually one of mine too. See, the real test was not only could he grow this yellow fellow - but would he eat it?

I know it isn't a green vegetable, and he does eat zucchini (begrudgingly), but squash has never been on his repertoire of veggies. Sure I've hidden it in his macaroni, but this was different. So, when I was faced with the challenge of getting him to eat (and possibly like) this squash, I did what all moms of picky eaters out there do - I covered it in cheese!

To make your own smashing success of a squash casserole you will need the following:
butter to coat a baking dish
2 medium yellow squash, sliced
2 tblsp of vegetable oil
1/2 small yellow onion diced
1 cup of shredded cheddar
1 egg
2 handfuls of (whole wheat) ritz crackers, crumbled
salt and pepper

Preheat your oven to 350 degrees. Add the oil to a skillet. Heat on medium. Add onions and squash. Toss til soft. Salt and pepper to taste. Grease small baking dish. In a medium bowl whisk egg. Add in sauteed squash. Coat well. Add in 1/2 of the cheese and one handful of the crackers. Combine thoroughly and transfer to baking dish. Top with more crackers and cheese. Bake for 20 minutes or until cheese is melted.

When queried later on this super side dish, made with a combination of our own homegrown squash and one from our CSA, the carnivore's report was simple - it was good. Good!?! I knew the baby and I would like it, but I had no idea he would too. Success!