From Denny: Try something as simple as these sliced tomatoes and avocado with a side of cooked crabmeat and a few slices of lemon and you have a simple easy meal. Food writer, Mark Bittman ("Bittie") from The New York Times, dishes out three more easy recipes you can whip up in very little time.
It's important to eat lots of fruits and vegetables when the weather is this stifling to keep up hydration and vitamins and minerals when our bodies work overtime to keep cool. Try a little vinegar in your glass of water and you will find it helps to keep you cooler. (Sour foods like vinegar or apples helps to cool the liver. Cool the liver and you help to cool the body.)
This summer has been extremely hot all over the world. Right about now - in the "dog days of August" these cooling recipes sure look mighty good! :)
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Crab-stuffed Avocado Halves
From: Mark Bittman, food writer at The New York Times
Makes: 4 servings
Time: About 10 minutes
Ingredients:
About 1/2 pound cooked crabmeat
2 to 3 tablespoons freshly squeezed lime juice
1 teaspoon grated lime zest
1/4 cup chopped fresh cilantro, plus more for garnish
1 small fresh hot chile (like Thai), seeded and minced
Salt and freshly ground black pepper
2 large avocados
Directions:
Pick through the meat to remove all remaining shell, being careful not to shred it too finely. Gently toss the crab with the lime juice, zest, cilantro and chile, and season with salt and pepper. If you have time, refrigerate for 1 hour, stirring occasionally.
Cut the avocados in half lengthwise and remove the pit. Fill the center with the crab salad and serve garnished with more cilantro.
Cantaloupe Soup with Prosciutto
From: Mark Bittman, food writer at The New York Times
Makes: 4 servings
Time: 20 minutes
Ingredients:
1 1/2 to 2 pounds ripe cantaloupe, peeled, seeded, and chopped
3 tablespoons freshly squeezed lemon or lime juice
1 teaspoon grated lemon or lime zest
1/2 cup apple juice, white wine or water, or more as needed
Salt
2 ounces prosciutto, torn into thin strips
Directions:
Put the cantaloupe, lemon juice, zest and apple juice in a blender and purée until smooth, adding a bit more juice if needed to thin. Sprinkle with salt and taste for seasoning. To serve, ladle into bowls and top with the torn prosciutto.
Shrimp and Mango Romaine Rolls
From: Mark Bittman, food writer at The New York Times
Makes: 4 servings
Time: 20 minutes
Ingredients:
1 head romaine lettuce
3/4 pound cooked shrimp, halved lengthwise
2 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper
1 cup cooked white rice, optional
1 mango, peeled, seeded, and sliced
1 cup bean sprouts
Directions:
Separate the head of romaine into leaves and lay them on a clean work surface. Toss the shrimp halves with the lime juice and sprinkle with salt and pepper.
If using the rice, put about 2 tablespoons at the base of each leaf, top with a couple shrimp halves, a couple slices of mango, and a small handful of bean sprouts. Working from the end closest to you, fold the sides of the lettuce leaf in to secure the filling and then roll from the bottom up as you would a burrito. Repeat with the remaining leaves and filling and serve.
*** Avocado photo by Andrea.Pacheco @ flickr
*** Slices of tomato and avocado photo by jronaldlee @ flickr
*** Cantaloupe photo by Kabsik Park @ flickr (Royalty free images collection)
*** Shrimp photo by Laurel Fan @ flickr
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