During the terrible heat waves that we’re having in Nevada, Arizona, New Mexico, and Southern California, my tips are:
1. Don’t use the oven
2. Use the Crock-Pot and appliances like your convection oven, so you’re not heating the whole house up and using tons of energy ( since probably run in the air conditioning 24/7 just to get through the days.)
3. Small appliance cooking is outstanding. Get your Crock-Pot and slow cooker cook books out.
4. Also stir fries are great because all you have to do is prep the ingredients the night before and you can throw it in your wok, and everything cooks really fast. That type of cooking retains all the nutrients in the vegetables because it cooks everything really quickly.
5. Do whole meal salads where you take butter lettuce, spinach and top with mandarin orange slices, and use the wonderful Asian sesame dressing with that with some toasted walnuts. That’s one of my most favorite things to eat in the world. It is awesome and really really good for you.
Image photographed by Nick Belman, Digital Arts by Paulette Motzko, PLM Studios, Copyright June 2016
My mom absolutely loved the salad are used to make her with spinach salad, mandarin orange slices, and then I would take pecans or walnuts and then toast them lightly in a pan, use them like garnish.
Toast them lightly and sprinkle with cinnamon and then put them on top of the salad like really good darn good croutons!
Top with some Kraft low fat Asian sesame dressing.
I remember Mom licking the bowl and she said she hated salads.
She was always so appreciative for anything I did for her and that is just one reason I did it. I love her, so it was a joy that I have only in memories now. She had me, and she needed me too.
She also loved my moo goo gai pan I made with shiitake mushrooms and zucchini, Chinese pea pods and she loved good old-fashioned Kansas style pork chops which I am sure it reminded her of her childhood days in Kansas.
So what do you think of that?
I hope all this is giving you some ideas of things you can make this week, hasn’t it?
I hope it is giving you some ideas on how you can survive and thrive through these hot sweltering weeks we been having here and although desert States and west.
NOTE REGARDING VEGGIES:
You REALLY can like the vegetables. There are all kinds of really wonderful things you can do with them.
How about adding fresh spinach into your meatloaf?
How about putting some carrots in the center of your meat mixture, while you are at it. The vegetables were going to cook when you cook the meatloaf will be done by the time it is all done baking. You will have this nice pretty layer of vegetables inside. You can add some garlic you and can even add roasted garlic inside of Meatloaf; it will make it really good. How about some shredded mozzarella too?
You will have a really wonderful Italian meatloaf that you can top with your favorite marinara sauce.
The most important thing with cooking is just have fun with it.
Try some new things do not be afraid to try something new. It is just food after all right?
It’s not gonna bite you is it?
I shouldn’t say that because I don’t know what you’re cooking up at your place!
You could be a hunter, fisherman or cooking lobster and the thing could snap at you!
As a general rule, I don’t cook anything that’s got a head on it and I dont cook anything that can look at me! Give me a fish fillet and I’ll cook it. Give me a whole fish and I will want to put it back in the ocean or river it came from!
As long as it doesn’t look like what it is, I am fine.
That is just me. That’s why I’m not a chef but a passionate home cook, but that’s alright. I don’t need to be. I just need to cook good-tasting, healthy food-and, according to my track record I have heard my share or raves through my 30 plus years cooking. I’m a funny lady that by loves to cook and has a good sense of humor….
I am intent in proving that even a novice who has never cooked anything or boiled water can make really wonderful dishes.
Hope you enjoyed this recipe and helpful cooking pointers to get through these hot days.
I hope I taught you few things you did not know, and made you think about things in new ways you never thought about, and I hope I made you laugh too.
If I did all those things one happy lady!
June 19th, 2016 9:47 p.m.
Healthy Attitude : You just have try new foods in the produce section and cook with what is season always
Remember, don’t be turned off to things you haven’t tried.
Be open-minded and try new things. Don’t be an stick in the mud. Think of ways that you can add vegetables and color, FRESHNESS, FLAVOR and texture into your dishes. Most every dish you make now you probably can add healthy vegetables into it.
Stir frying cooks the opposite of the way a crock pot. These two cooking techniques are my two favorite ways to cook.
Images photographed in high definition 2560 P by Paulette Motzko Graphic Arts also by Paulette Motzko
Tortellini with Italian Sausage, Pesto and Shaved Parmesan.
This is less like a recipe and more like something you make when you don’t really want to cook and you want to make something really quick, with no effort.
It’s about 101 degrees in Las Vegas, Nevada here and I’m telling you if you heating the house up with an oven is something you don’t want to do!!
That’s why you are seeing several Crock Pot and Slow Cooker recipes on here ranging to Tex-Mex, Mexican to Moroccan to BBQ – all different ones to try.
1 serving of
Tortellini with Pesto and Shaved Parmesan.
1 cup Butonni tortellini filled with Italian sweet sausage
One ounce of good quality reggiano parmesan. I gave mine in a kitchen scale then I shredded it.
1 tablespoon Ranna-Pesto or Trader Joes.
Cook the Frozen tortellini for about 8 to 10 minutes, until Al Dente. Cut off one ounce of good quality parmesan and shredded on top after you get the pasta cooked and drizzle with 1 tablespoon good quality pesto Genovese say or you can make your own. I buy Trader giotto’s or Ranna’s.
Nobody would believe that you put it together in about 15 minutes.
All you do is you take some frozen tortellini filled with sweet Italian sausage and cook 1 it 8 minutes until Al Dente.