I’ll have to dig out a recipe therefor. Though the husband was pretty enchanted with my appetizer-size hamburgers the other night, too (no buns; I decided they were probably a bit calorie-rich, and we could get by with awesome condiments and a bit of rice pilaf for balance).
There is a delightful freedom now that it’s summery but not yet hot: one can still cook, without quite heating up the house. Of course, both at the La Canada house and in our condo I’ve had more freedom than most, because in both places the kitchens tended to trap heat, and keep it away from the rest of the house. That means that during the winter the kitchen is a cozy place to be, and that in the summer one has to keep a glass of lemonade (or pinot grigio) at hand while preparing dinner, but it also means that one can still cook during the Dog Days: no matter what, the living room is airy and pleasant with the sliders open, so there’s no big issue if one wants to whip up a bit of spaghetti sauce, or even a pot of chili. Sure, the less cooking, the better, once we’re past 90 degrees.
But it isn’t all cool soups and fresh salsa, either.
This might be the funnest summer yet. And we’ve had some nice ones.
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When we do stuffed peppers, try a couple of variations.
1) Try using red and yellow bell peppers instead of the traditionl green – different flavors and not that bad.
2) Try stuffing the peppers with either a dirty rice or jambalaya. We are lazy and use Zatarains (and they have a low sodium version). Spices it up, but not too much.
Abandon bell peppers entirely, and use Poblanos. Boil them first, then cool, core and seed. Fill with ground beef or chorizo (depending on your taste), minced onions and cilantro, and your favorite white melting cheese — queso Chihuahua works well, but you can use Monterey Jack, pepper jack, or mozzarella with good results. Mix in some cheddar if you like that flavor. Serve with tomotillo salsa (salsa verde), refried beans and warm tortillas; or cornbread and pinto beans, if you like.