Thursdays Are For Cooking….

| June 10, 2021 | 8 Comments

Bell peppers

….unless it’s a hot, humid day in the summer, and that’s when you want something simple, cold and tasty.

So, here is a simple fruit salad recipe, and none of the ingredients are cast in stone. You can use what you like and avoid what you don’t like. It’s just a starter, that’s all. It’s something my paternal Grandma used to make when we went to visit her.

Apples – peel and cut into quarters, then chop a bit

Grapes – wash and add to salad bowl; any flavor grapes will do, but to add a little color, use green grapes, red grapes and if available, black grapes

Celery – washed, cut stalks into slices about ¼ inch thick

Cucumber – peel it, cut into four quarters and thence into slices about ¼ inch thick

Zucchini – wash, cut off the ends and cut up the same as cucumber

Bell peppers – use the color peppers because they are the ripe version of green peppers and are quite sweet by the time they turn to these wonderful colors

Melon – watermelon is the wrong texture for this: use honeydew (green rind and flesh) or cantaloup instead, sparingly; wash, cut melon flesh out of the rind, cut into smaller pieces

Mix all these pieces of fruit and veggies together, cover with clear wrap, and refrigerate for several hours. Overnight is good, but pour off the juice before serving the next day. Also, keeping the bowl in a tray full of cracked ice will keep the fruit fresh.

Put out the various breads on plates, sliced meats like ham and roast beef on their own plates, and condiments on a tray. Yes, potato ships and corn chips and taco chips are fine for this, too.

Keep the lettuce and tomato slices separate so that the tomatoes won’t bleed onto your lettuce.

Make sure there is plenty of ice for tea and sodas and for keeping yourselves cool and happy.

This does well on a hot, humid summer day, with sliced had and sliced leftover roast beef. It is easy to fix, only needs to be kept chilled, and there is easy clean-up afterwards.

And have a great, if humid, afternoon.

Category: Cooking

Comments (8)

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  1. KoB says:

    Ok, so recipes ae guidelines only? Change, add, take away ingredients? Welp, since we basically have 2 seasons down heah, (summer and February) we’ll modify this slightly.

    Take the apples and grapes, crush, strain, and ferment to make an elexir. (May take a few days)

    Celery, bell peppers, lettuce, and cucumbers…cut up and feed to a rabbit. (Repeat as needed to get rabbit to proper plumpness) Keep zookeenies in reserve.

    Cut a hole in a watermelon, add a quart of vodka, and put on ice. (Have your honeydo this step)

    When rabbit has reached proper plumpness, build a nice set of coals, grill skinned and dressed rabbit with the zookeenies. Build rabbit sammich with the tomatoes, the fresh bread, and some Duke’s Mayo. Warsh down with the fermented elexirs and enjoy a vodka infused watermelon punch. Bon appetit’!

    Oh…And a cookie in each hand is a balanced diet.

  2. ChipNASA says:

    OK, I am *certain* I wasn’t the first and/or only person to look at today’s recipe photo and see this…

    https://cdn.shopify.com/s/files/1/0005/4522/6812/products/c1951bc8163fb7ec460dc4a6ec8990e9_580x.jpg?v=1571710065

  3. Devtun says:

    Already tired of hot & humid. November, get your butt here pronto!

  4. gitarcarver says:

    For those who like to cook under pressure….

    Okay, so this isn’t really a great cobble, but if the theme of the day is tasty things that can be made fast, this fits the bill. (I have also used canned peaches, or apples or cherries in this recipe.)

    Pressure Cooker Peach Cobbler

    Ingredients

    Half of one 15.25 oz box white cake mix
    1/2 cup butter, melted
    6–8 medium peaches, peeled and sliced

    Instructions

    Place the sliced peaches into an oven safe dish/bowl that will fit inside your Instant Pot.
    Sprinkle the cake mix over the top of the peaches. Then dump the butter over the top of the cake mix.
    Place a piece of foil over the top of the bowl (this will prevent drippage on top of your cobbler). Place the bowl on top of the trivet that came with your Instant Pot. Pour 1 cup of water into the bottom of the Instant Pot. Slowly lower the bowl and trivet into the bottom of the Instant Pot.
    Cover the Instant Pot and make sure the valve is set to “sealing.” Set the timer on manual for 15 minutes (it should be on high pressure). Once the timer beeps let the pressure come down naturally for 10 minutes. Then release any extra pressure by switching the valve to “venting.”
    Remove the lid. Using hot pads, carefully lift the trivet and bowl out of the Instant Pot. If you’d like to brown the top of the cobbler you can do this by removing the foil and sticking the bowl under the broiler of your oven for 3-4 minutes.
    Serve the peach cobbler with vanilla ice cream or whipped cream.

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