Summer in the City
Well summer is definitely here. We are warming up here in L.A… Or, we already have… It is hot, hot, hot. And who wants to go back into the kitchen in this heat. Yet, you still have to eat. In our house we loved grilled salmon or chicken, and my sons do a great job of making it. And for an accompaniment? Usually a salad and a side dish. Sounds basic, but sprucing it up for summer can be fun. This is when I get creative and spice it up! A delicious (and fun) dessert is included to end the meal on a sweet note, but most important - keep cool!
(c) 2008 Debby Segura. Debby Segura holds an AB in Design from UCLA. She designs dinnerware and she teaches and writes about cooking. She lives in Los Angeles with her husband and children. Visit her at www.debbysegura.com
Chipotle Cole Slaw
1/4 cup sour cream or Tofutti Sour Supreme
1/4 cup mayonnaise
1/4 cup apple cider vinegar
the juice of 1 lime
1 Chipotle pepper in adobo sauce
½ teaspoon salt, or to taste
1 16 ounce bag cole slaw
4 heads baby bok choy, cleaned and sliced thinly
2 tablespoons cilantro leaves
3 scallions, dark green part only, sliced thinly
½ cup broken tortilla chips or fritos
In the work bowl of a food processor or in a blender, combine the sour cream, mayonnaise, vinegar, lime juice and Chipotle chili pepper. Puree until smooth. Salt to taste, and then refrigerate until ready to serve.
Immediately before serving, in a large salad bowl, combine the cole slaw, bok choy, cilantro and scallions. Add 2/3 of the dressing and toss the salad. Taste, and then add the rest of the dressing if desired. Sprinkle the chips on top of the salad.
2 tablespoons canola oil
½ brown onion, diced
6 ounces button mushrooms, cleaned and sliced
1 teaspoon salt
1 teaspoon chicken or onion soup powder
½ teaspoon curry powder
1/4 teaspoon white pepper
2 cups water
8.8 ounce package Israeli Couscous
2 tablespoons frozen petit green peas
In a sauce pan, heat the oil over medium heat. Add the onion and saute until translucent. Add the mushrooms and saute until tender. Add the salt and continue to saute the mushrooms until the excess moisture has evaporated. Add the soup powder, the white pepper and the water. Bring the mixture to a boil. Add the couscous and return the water to a boil. Stir the pot to make sure the couscous is not settling and sticking to the bottom of the pot. Cover the pot and simmer for 8 minutes. Remove the lid of the pot and scatter the peas on top of the couscous. Cover the pot for 2 more minutes or until all water has been absorbed. Serve hot.
Ice Cream Sandwiches
Makes 8 Sandwiches, but I cannot tell you how many this will serve. All I can say is they go fast!
16 large cookies (you pick the type: sugar cookies, peanut butter cookies, chocolate chip.......get something great!)
1 pint slightly softened frozen yogurt, ice cream, sherbet or sorbet (again, you pick the type: fruit sherbet or sorbet is great with sugar cookies, chocolate ice cream or sorbet goes with the peanut butter or chocolate chip cookies)
1 cup ice cream sundae-type topping such as fudge sauce, dulce de leche or even cherry jam or peanut butter
1 container cake decorating "goodies" like jimmies, sprinkles, coconut or chopped nuts
Divide the ice cream into eighths. Place it on the flat side of the first 8 cookies. Spread the topping on the flat side of the other 8 cookies, and place the topping cookie on top of the ice cream for 8 sandwiches. Wrap each sandwich tightly in waxed paper and freeze until ready to serve. Before serving, pour the "goodies" into a large shallow bowl and roll the ice cream edge of each sandwich in the "goodies." Can't miss with this one!