Warm weather brings thoughts of cool food and recipes that do not require a large amount of domestic cooking. Who wants to lay a long, slow cooked food when the sun is warm and inviting?

Here are three salads warm weather have become some of my favorite summer salad recipes.

None of these require that any being that close to a hot stove or oven, except to boil some water, and all are perfect for even the hottest summer days.

Serve as part of vegetable dishes or as a light meal with a green salad and crusty bread.

Shrimp and avocado salad

This is a recipe for tuna salad which is great as a salad or as a light lunch recipe. Serve in lettuce cups for lunch with crusty bread and a sweet dessert. Simply perfect!

1 pound frozen cooked shrimp, thawed
1 cup celery, sliced
2 tablespoons Italian dressing
4 tablespoons mayonnaise
salt and pepper to taste
1 avocado
2 teaspoons lemon juice

Combine shrimp, celery, mayonnaise and Italian dressing. Season to taste with salt and pepper. Chill, covered until ready to serve.

When ready to serve, peel and dice avocado. Immediately with the mixture of lemon juice to prevent the avocado go dark. Add to shrimp mixture and mix gently.

Serves 6

Cucumber Salad

This recipe is delicious, but so easy. It is a great recipe to serve the company in a barbecue, as it did before and sits in the refrigerator for several hours until ready for this. The best recipes are the summer entertainment that does not require the host and hostess who cooks in the kitchen while the guests outside the room.

3 large cucumbers, peeled and thinly sliced
1 1 / 4 cup red wine vinegar
1 / 2 teaspoon celery salt
1 / 2 head lettuce, shredded
1 tablespoon honey
good pinch of black pepper
1 / 2 teaspoon fresh dill, chopped
4 tablespoons olive oil
1 teaspoon Dijon mustard

Mix all ingredients thoroughly in a large salad bowl. Cool 2 hours before serving.

That’s it!

Lemon Gelatin Salad Cottage Cheese

This recipe is a lovely light salad that is perfect for a summer barbecue, but it works well all year on a buffet table. The addition of cottage cheese may sound odd, but it is a great blend of flavor with gelatin. The crunch of celery and green pepper add another layer of flavor and sweet taste.

1-3 oz package lemon gelatin powder
1 cup boiling water
1 / 2 cup cold water
1 teaspoon vinegar or lemon juice
1 / 2 cup mayonnaise
salt and pepper
3 / 4 cup chopped celery
1 / 2 onion, chopped
1 / 2 green pepper, chopped

Mix with beater until firm and cold-1 “from the edge of the dish. Turn it into a bowl and beat until it becomes light and fluffy. Fold in 1 cup of cottage cheese, celery, onion and green pepper. Cool completely before serving.

Do not forget that most of your summer salad recipes are perfect year-round as well

As a soup lover, I always feel one can’t have too many soup recipes. I am not a big meat eater – just simply don’t like the taste of meats – so I love a good soup that isn’t meat based. Assuming there are others out there like me, I am choosing to share a good soup recipe that is vegetable based and doesn’t involve meat. This recipe for Broccoli-Cauliflower Soup produces a delicious rich, creamy soup. With the broccoli, cauliflower, onion and chicken-flavored bouillon, you can eat and enjoy this soup without getting a mouthful of meat. I like it with a rustic crusty bread. However, if you still want meat, it is perfect to serve with a sandwich on the side. This soup also makes a great appetizer course.

BROCCOLI-CAULIFLOWER SOUP

1 1/2 cups water
1 pkg (10-oz) frozen chopped broccoli, thawed
1 pkg (10-oz) frozen cauliflower, thawed
1/3 cup chopped onion
2 tsp chicken-flavored bouillon granules
1/4 tsp garlic powder
1 tbsp cornstarch
3 cups fat-free milk, divided
1/2 tsp salt
1/8 tsp pepper

In a small Dutch oven or large saucepan, combine water, broccoli, cauliflower, onion, and bouillon granules. Cover pan and bring to a boil. Cook 5 to 8 minutes or until vegetables are tender. (Do not drain.) Stir in garlic powder. Process vegetable mixture in blender (will have to do in batches) until mixture is smooth. Return mixture to pan. Dissolved cornstarch in 1/2 cup of the milk, stirring until smooth. Stir cornstarch mixture into vegetable mixture. Add remaining milk, salt and pepper to the vegetable mixture; stirring well. Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.

In late December, I received a letter from a reader who needs to diet tips for cooking for one.

Anne Cotter note revealed that he was frustrated that most related to food offered recipes for four and six dinners. As a single person, always had to divide or to cope with the remnants recipes – something she did not find desirable in light of his love for the variety and the lack of refrigerator and freezer space.

After reading the letter from Anne (hey, Anne of the first initial, A, is now the mystery of the letter) I realized how much had reason to complain of this feature in the diet-style kitchen. While I was in a serious diet (see post from yesterday) I was basically preparing food for one. Now that I have only a few pounds left to lose, I just eat smaller portions of food I prepare for the rest of the family. And when I think about a diet I know it is rare that the whole family is eating diet food. More often, only one or two people at home are the diets.

So what can a diet alone? Here are some suggestions from my experience.

– Comply with very basic inputs, such as a skin grilled, boneless chicken breast, beef or turkey scaloppini sauteed in cooking spray. Finish with these small quantities of meat for cooking light sauces, salsa or low-calorie salad dressing to add flavor.

– Purchase of 100-calorie package deals so you can at least easily snack.

– Consult a book, like going alone in the kitchen and use the condiment in the proportions of the recipe but make substitutions to eliminate the calories from fat as the use of cooking spray instead of butter or oil and replacement dairy light full of fat, etc.

– Make one part of most versions if demanding batch pans avoid cooking. Therefore, if you take your own entries freezer is not desirable, or buy prepared frozen storage, refrigerated pans light versions of a grocery store for cooking and keep their energies for faster food preparation as mentioned above.

bestcookinglight

Apéritif finger are easy to handle and eat. They are the most appropriate starting cocktail sandwiches. Guests enjoy these parties and the capture of chatting with others. Therefore these are the best snacks that can keep and eat with their fingers, as they are mixed together. There are several recipes for finger food appetizers. They range from simple to elegant, as hors d’oeuvres. They can be mixed with cold drinks such as wine and music to the full enjoyment of the guests. Some of these kinds of snacks such as cheese balls can be done at home. It only takes only about an hour fifteen minutes to prepare. The main ingredient of this dish in Mexico that Mexican cheese. the other is the barbecue Rumaki who has only hours to prepare a Appetizer finger food recipes can be downloaded from the Internet. There are also magazines and books from which you can get these recipes. Enroll in cooking classes will also teach you how to prepare these delicious meals. This kind of snacks can be prepared for any occasion. Just choose a menu that suits the tastes of their customers or members of the family or the person who is cooking. Make sure the ingredients used are those that your guests can eat. If you are vegetarian, then you must ensure that no meat or dairy products included in the ingredients.

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