Cool it

Oh Em Gee it's hot, hot, hot here! In the past month we've only had a couple of days that have dipped below 30, and we've hit 40+ twice in the past few days. Aieeeeee.

I'm not normally one to complain about the heat, but damn. It sort of sucks when it's this hot for this long, because there is no break. It doesn't cool down in the evenings. It's hot first thing in the morning. There is no escape.

We are trying to stay away from using the stove/oven to try to keep the house and us as cool as possible. Here's some cooking free stuff we've enjoyed lately:

Cucumber Salad

This is the quickest and healthiest of the recipes I'm sharing today. Ready in minutes and very very yummy. Also, cucumbers are low in calories and a good source of Vitamin C and Fiber.

2 TB rice vinegar
1 TB agave nectar
1 TB soy sauce
1 TB vegetable oil
1 cucumber, peeled, cut in half lengthwise and cut into thin half moons
salt and pepper

Whisk together the vinegar, agave, soy sauce and oil. Toss with the cucumber and season with salt and pepper if desired.

Gazpacho

Is there anything that screams SUMMER more than gazpacho? Fast, easy and super fresh. This recipe is from Ina Garten and it makes a ton. We made a half recipe and ate gazpacho for days and days. Not that I'm complaining.


from The Barefoot Contessa Cookbook

2 hothouse cucumber, halved and seeded, but not peeled
3 red bell peppers, cored and seeded
8 plum tomatoes
2 red onion
6 garlic cloves, minced
46 ounces tomato juice
1/2 cup white wine vinegar
1/2 cup good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Triple C Milkshake

This is the most decadent of the recipes and my favorite. Yum, yum, YUM. Cocoa powder contains antioxidants and flavonoids, which are very good for you. Cinnamon is also high in antioxidants. And chocolate ice cream is just plain good.


I like milkshakes a little on the thin side. You might want to decrease the milk a little, or add an extra spoon of ice cream if you like thicker milkshakes.

2 cups chocolate ice cream
1 1/3 cups skim milk
1 tb cocoa powder
1 tsp cinnamon

Place all ingredients in a blender and blend until incorporated and smooth. Add more milk for a thinner milkshake or more ice cream for a thicker one if needed.