Keeping most of the heat out of the kitchen is the goal in homes during the summer months.
This week’s recipes, courtesy of a long-time friend, will feed families and friends with little effort and without making the indoor temperature soar.
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Tuna, Pasta & Bean Salad
- 3 cups rotini pasta
- 1 can red kidney beans, drained and rinsed
- 4 green onions, chopped
- 2 sweet green peppers, chopped
- 1/2 cup black sliced olives
- 2-7 oz. cans chunk tuna
- 2 tomatoes, chopped
- 1 head leaf lettuce
- 1/3 cup red wine vinegar
- 1/4 cup lemon juice
- 3 large cloves garlic, chopped
- 1 tbsp. dried oregano
- salt and pepper to taste
- 1/2 cup olive oil
Boil rotini about 7 minutes. Combine pasta, beans, onions, peppers and olives.
Mix dressing ingredients. Toss the pasta mixture with half the dressing.
Mix in the tuna, tomatoes and remaining dressing.
Spread lettuce on salad plates and top with rotini and tuna mixture. Makes 6 servings.
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- 1 large zucchini
- 5 tomatoes
- 2 cups brown rice
- 1 tbsp. butter
- garlic powder
- 2 quarts water
Cube zucchini, Sauté in butter and garlic powder until golden.
Slice tomatoes and add to skillet and cook for about 10 minutes.
Pour in water, heat to boiling. Add rice and turn down heat. Simmer for at least one hour or longer. (Longer is better.)
• • •
Refrigerator Oatmeal Cookies
- 1 1/2 cups quick oats
- 3/4 cup peanut butter
- 1/2 cup liquid honey
- 1/4 cup white or caramel chips
Add all ingredients to a large mixing bowl and mix until well combined
Line a cookie sheet with waxed paper or parchment paper.
Form the mixture into 12-14 small balls and place on sheet. Press down slightly to form cookie.
Refrigerate for at least one hour to set. Serve. Store leftovers in refrigerator.
Joyce Walter can be reached at firstname.lastname@example.org