Where has the time gone? I cannot believe it is already the first of August. Between the heat, humidity and rain I haven’t done much this summer. I have never been one to have any problems with the heat, but this year it seems to sap the strength right out of me. Momma Said, “If you can’t stand the heat, get out of the kitchen.” Well, let me tell you, that is one saying that I have taken to heart this summer. It is too hot to cook and if I did, it is too hot to eat it.
I sympathize with the folks out in the Midwest were the temps have been in the triple digits most of the summer. I don’t think they have to fight with the humidity like we do, but I still feel for them and I hope they are taking extra special care of their pets. If my dogs could talk, I think they would be praying for cooler weather.
My garden is a big bust again this year. It was doing great and we had so much rain all at once that it had standing water. Then we get all this heat and it just quit growing. I do have a bumper crop of weeds this year so I guess it is not a total loss. Momma Said, “Sorry I don’t have any recipes for the weeds so I guess they will just go out with the trash.”
I will give you a recipe this week that should be a light meal for a hot evening. Enjoy.
CHICKEN LO MEIN
INGREDIENTS
8 ounces thin spaghetti noodles
3 cups water
3 chicken bouillon cubes
2 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons sesame oil
1 onion, chopped
1 garlic clove, minced
1 celery rib, thinly sliced
2 cups cabbage, thinly sliced
2 stalks bok choy, sliced
1 carrot, shredded
1⁄4 cup frozen green pea
1 tablespoon cornstarch
2 tablespoons cold water
1⁄4 cup light soy sauce
DIRECTIONS
Boil spaghetti in water adding bouillon cubes until al dente (almost done don’t overcook). Drain well reserving liquid.
Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside.
Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth.
Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.
Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.