SEVEN FOR YOU ◽ TIPS
August is here – the dog days of summer – when the heat is on! So we asked our panel to share something cold that they enjoy, either a drink or a food, and to share the recipe with us and why they love it so much! Nothing lifts the spirit like a cool drink on a warm sunny day, or a cold supper that invites us to sit and rest and savor every bite…
Slushy: I just blend and freeze watermelon and lemon juice! Before serving I will defrost it to slushy stage and give to my company this weekend. I freeze a 9x13 pan about 3/4 full of blended watermelon (it’s better to freeze the chunks and then blend them frozen). I used half a lemon.
Rice a Roni and Marinated Artichoke Heart Salad: Drain marinated artichokes and reserve the liquid, chop the chokes roughly, chop 3 green onions and 15 green olives, then set aside. Mix the reserved marinade with 1/2 cup mayo. Prepare Rice a Roni per directions...cool completely. Mix all together and refrigerate. It is really good and a family favorite! (Don’t add salt, it has enough.)
Macaroni Salad just says summer to me. It came from my husband’s family. Super simple and tasty: 1 package of elbow macaroni, cooked. Cut up several cucumbers, and tomatoes into bite size pieces to mix in. I also like to add some red onion, chopped small. Make a dressing of equal parts oil (I use a light vegetable oil), sugar, and white vinegar. (About 1/2 cup each.)
Mix the dressing together until the sugar is dissolved, and pour over the macaroni and vegetables. Salt and pepper to taste and chill. (Over the years I have discovered that I like less oil and more vinegar in the dressing.)
If you like quick and easy, try these Microwave Lemon Bars. They are yummy! (insert recipe)
For the 4th, we rolled the edges of ice cream sandwiches in red/white/blue sprinkles and inserted popsicle sticks for the kids (and we loved them too!) – but any kind of sprinkles or chips will do, depending on the mood or season!
Watermelon with mint lime juice is to die for! Zest and juice 2 limes. Place the zest, ¼ c chopped fresh mint, 1 T brown sugar and ¼ t kosher salt on a cutting board and chop til it forms a paste. Transfer to a bowl and mix with the lime juice. Cut watermelon into wedges and arrange on a platter, then spoon the mixture on top. Garnish with more mint leaves and lime wedges.
My absolute favorite cold dessert is a Dairy Queen vanilla cone dipped in chocolate. It is always a treat! Also something I think is wonderful is a good ole popsicle. My granddaughter Millie was over one day and she wanted one and I thought, “You know, I am going to have one too.” It was so fun sitting with her eating a popsicle and just talking. However, I made a great non-dairy peach ice cream, too. Moses has dairy allergy so when I make something like this I have to find something for him. My food processor is not large so I had to make in two batches and I used frozen peaches. The texture may be different with fresh peaches. It’s easy to make and the kids love it! It’s from a website called A Sweet Pea Chef.
Broccoli Salad: I remember the day I got this recipe.
I walked into the produce side of Walmart and a sweet, elderly, man was behind a display table working. He was so excited and motioned for me to come over. Walmart had let him prepare and share HIS Broccoli Salad recipe! And it is so good! I have even had the chance to see him again and tell him how much we enjoy it. (insert recipe)
Peach Ice Cream - This peach ice cream is dairy-free, vegan, paleo, and gluten-free!
5 ripe peaches
2 14-oz cans full-fat coconut milk, refrigerated
1/2 tsp vanilla extract
1 tsp ground cinnamon
1/4 cup pure maple syrup
1 tbsp fresh lemon juice
Combine the ingredients in a food processor and process until smooth. You can remove the skin from the peach if you'd like, but it's not necessary and will get blended once frozen. 2. Transfer the mixture into a freezer-safe container and freeze for a minimum of 4-6 hours, until mostly solid. 3. When ready to serve, allow to thaw on counter for 5-10 minutes, then stir until creamy and smooth.
Cool drink: I love watermelon sparking water with lime and fresh mint for hot afternoons. (See pic at top of page.)
Mexican Salad: organic ingredients including ground beef or chicken cheese sausage, spring and romaine lettuce, black and/or kidney beans, tomato, red onion, avocado, cilantro, and sprinkled with grated Mexican cheese served with fresh tortillas or tostada chips. Can't beat it for a super healthy summer meal!
I love this “cool” salad…my fave:
3.4 oz instant pistachio pudding
1 can (20 oz) crushed pineapple, reserve the juice
16 oz cottage cheese
8 oz Cool Whip thawed
½ cup chopped pecans and/or mini marshmallows
Mix together the dry pudding mix with drained pineapple. Mix in the cottage cheese and fold in the Cool Whip. Add 2 T (or more) of the pineapple juice. Mix in the nuts and marshmallows, and chill in fridge before serving (at least an hour.)
My favorite summer cold snack is definitely frozen yogurt drops! All you need is your favorite yogurt, Parchment paper, a plastic bag and scissors or an unused condiment bottle. Then all you have to do is fill the bag or bottle with yogurt and squeeze little nickel sized droplets into the parchment paper and freeze for an hour or so!