It looks like you're using an Ad Blocker.

Please white-list or disable in your ad-blocking tool.

Thank you.


Some features of ATS will be disabled while you continue to use an ad-blocker.


Swelterless Suppers

page: 1

log in


posted on Jun, 29 2018 @ 06:38 PM
Summertime Brain Food
Chef/Fighter/Keeper of the Love and Light
Sharing my favorite blistering temperature recipes.

My all time go-to: 1/4 cup chili oil,
glug of Tamari, glug of water, 4 small heads yuk choy, quart of
pre-cooked Jasmine rice, mung bean sprouts, sliced cucumber,
fresh Thai chilis diced, cilantro,scallions, Thai basil leaves torn.
Slightly warm rice, oil, Tamari and water; chiffonade choy, toss and top with
remaining ingredients, fresh lime squeeze finishes this bowl.
Serves 3-4😎
A great friend always likes to add either dried anchovies or smoked eel
to his bowl, with gusto!

100% usable protein, refreshing, full of fire and flavor!
I am spoiled deliciously rotten by our local Oriental Market; whose
owner grows the greens and herbs mentioned above.
Get in your belly, feed your head, support your neighbors,
Be strong!

More to come and Enjoy!


posted on Jun, 30 2018 @ 09:32 PM
i remember going home one blistering hot day

got chicken strips from drive-through
put them on top of big salad (lettuce, cucumber, diced cheese, dressing)


I tend to eat a lot of macaroni and potato salad for lunch.
I love macaroni salad with those little shrimp.

Chinese restaurant features a salad of lettuce, celery, mayo, fake crab. not bad.

posted on Jul, 1 2018 @ 07:18 PM
a reply to: ElGoobero

Cut that mayo out!
You will feel better and live longer....

Smash an avocado into your salads, with some good olive oil and a
spritz of vinegar.

Keep it unprocessed, keeping it real


posted on Jul, 1 2018 @ 11:36 PM
Dinner Tonight at 97 Degrees

Chickpeas...canned, it’s frickin hot!
Local, organic Romaine lettuce and cherry tomatoes, slivered almonds, dried apricots and Sultanas, fresh ground Garam Masala, olive oil, homemade whole wheat puri and, as always, a hot-hot pepper chutney!
Live in a Valley full of great wineries... bottle of musky, raisiny Shiraz.

Ahhh Summer!!


posted on Jul, 7 2018 @ 08:09 PM
Cooler here after the blazing 4th!

The grill came back to life again...

Saffron and cumin scented rice, spicy Cuban black beans,
fresh pico de gallo, great avocado chunks, roasted jalapeños and
poblanos, grilled mango/papaya and pineapple dusted with lime and
ancho chili flakes, served on a bed of local, organic kale
And a bottle of 19 Criminals Cabernet

Eaten outside with the fireflies!!

Am all about simple, keeps life grand indeed


posted on Jul, 7 2018 @ 09:51 PM
For the carnivores among us, Chicken Salad Sammiches. If you got chicken leftovers and don't want to bother with cooking again the next day, there ya go -- a nice, cool meal.

My husband uses his tuna salad recipe, just swaps the tuna for chicken. I have no idea what he puts in it beyond that, celery & mayo, though, I'd never be able to duplicate his CSS fixins.

posted on Jul, 7 2018 @ 10:42 PM
a reply to: Nyiah

You’ve cited my arch enemy...the ellusive mayonnaise.
Condiments are so overrated.
However, leftovers are the Bomb....reconstructed!

You did amend by having a DBCowboy signature


posted on Jul, 10 2018 @ 10:47 PM
As the world goes to hell in a hand basket.....

And because we do need our nourishment...

My friend and I kept the grill going tonight and had shrimp kebabs with
Israeli couscous...apricots, sultanas, green olives, fresh zatar, cold press
olive oil, cherry tomatoes and chives from the yard, grilled chard and
the last of the summer blueberries in our kefir lime martinis.



posted on Jul, 20 2018 @ 06:18 PM
Salmon on the Barbie

Wild caught Atlantic fish...4 thick center cut on
(Alaskan salmon.....are full of cesium this year..thank you Fukushima😞)
Marinade for a few hours in soy, rice wine vinegar,sesame oil, fresh grated ginger and honey or agave.

Grill ready
Long, thin slices of eggplant..dusted with a wee bit of the above marinade.
I like them grill crispy!

Chunk the salmon, skewer alternating with red onion.
About 5 minutes is enough...with a couple of skewer turns.

Served this with leftover rice and sautéed Thai spinach...reduced the
marinade in a small saucepan, on the grill, and sprinkled sweet red peppercorns over all.

Stay cool....feed your head!!


new topics

top topics


log in