Spotlight on Summer: Won't Heat up the Kitchen

The last two weeks, I've shared recipes that were cool and creamy, picnic fare and quick cooking.  For the series finale, I'm sharing recipes that won't heat up the kitchen.  Click the words in bold to go to the page with the recipe.

Grilled Peppered Steak:  This is my favorite way to cook steak and the only recipe I have that's cooked on the grill.  The steak is seasoned with a dry rub before grilling.  The dry rub infuses the meat with flavor which intensifies during cooking.      

Barbecue Chicken:  This recipe takes five hours to cook, but it won't heat up the kitchen. The secret is to cook the chicken and barbecue sauce in the crock-pot.

Chicken a la King:  This crock-pot version takes longer to cook, but it's still easier than the traditional recipe.  The chicken and peas don't have to be cooked; the onion, celery and green pepper don't have to be sauteed; the sauce doesn't have to be cooked and thickened.  If you want to serve it with rice, you'll need to cook it separately, but that doesn't take long and won't heat up the kitchen.

French Dip Sandwiches:  This crock-pot recipe takes all day to cook, but it's worth the wait!  An advantage to crock-pot cooking is you can use cheaper cuts of meat; they'll get tender during the cooking process.

Coleslaw:  Coleslaw is a great warm weather side since it's served cold.  If you want to save time, forget about grating the cabbage and use a package of coleslaw mix instead.

Pickled Beets:  This recipe only uses three ingredients and, since it starts with a can of sliced beets, you don't have to cook or peel beets.  You do have to turn on the stove, but just long enough to dissolve sugar in the vinegar.  The beets are a great summer dish because they're served cold straight from the fridge.

Corn-on-the-Cob:  There's no vegetable I look forward to in the summer more than corn!  My mom always cooked fresh corn in a pot of boiling water, but I cook it in the microwave.  Not only is it quicker, the corn retains more flavor than when boiled in a pot of water.  

Microwave Brownies:  These brownies are great when you want something sweet, but don't want to heat up or spend a lot of time in the kitchen.  The brownies can be cooked and cooled in less time than it takes to make something from a mix!

© Margaret's Morsels

Just Like Mom Used to Make

When my husband, son and I go out of town, we like to eat at restaurants that can only be found in the area we're visiting.  This gives us a chance to sample local specialties plus, unlike chain restaurants, these establishments tend to offer a large variety of vegetables.

Last summer on a road trip to Chicago, we stopped at a family owned restaurant in Missouri.  There was an extensive vegetable selection so I ordered a vegetable plate with two of my favorites -- cooked cabbage and lima beans -- plus something I hardly ever see on a restaurant menu: pickled beets.

The last time I'd seen and ordered pickled beets in a restaurant, I didn't care for what I received.  I expected the beets to be cold, but they were served warm with bits of chopped onion.  To ensure I didn't have a similar experience, I asked our server if the beets were served hot or cold.  When she said cold, I decided to order them as my third vegetable.

When our food arrived, I took one bite of beets and it was as though I was sitting around the oval dining room table in my childhood home.  The beets looked and tasted just like what my mom used to serve with beans, corn and cornbread.  As we left the restaurant, I told my husband I was going to find a recipe for pickled beets so I could make them at home.  Fortunately, the search was quick and easy.

Over the years, I've collected enough recipes to fill almost four recipe boxes.  These untried recipes are ones that sound good, but I haven't actually gotten around to trying yet.  

Filed under "Beets" was a pickled beets recipe I'd found years earlier.  The recipe only uses three ingredients and, since it starts with a can of sliced beets, you don't have to cook or peel the beets.

Drain a can of sliced beets, reserving 1/4 cup liquid.

Put equal parts sugar and apple cider vinegar in a small saucepan.

Heat over low heat until the sugar dissolves.

Put the beets and reserved liquid in a glass bowl.  Beets are notorious for staining so you might not want to use a plastic bowl.

Add the vinegar mixture and gently stir to combine the ingredients.

Cover the bowl and refrigerate.  The beets need to be refrigerated at least 4 hours before serving, but I think they're better served the next day after the flavors have blended.

My husband and son don't share my enthusiasm for pickled beets, but that's ok.  I don't mind eating the leftovers, especially since they taste just like mom used to make!

Pickled Beets

4 Servings

1 (15 oz.) can sliced beets

1/2 cup sugar

1/2 cup apple cider vinegar

Drain beets, reserving 1/4 cup liquid.  Put sugar and vinegar in a saucepan; heat on low until sugar dissolves.  Place reserved beet liquid and beets in a glass bowl.  Pour the vinegar mixture over the beets; stir gently to combine. Cover bowl and refrigerate at least 4 hours before serving.

© Margaret's Morsels