SUMMER CARB SIDES – PART IV – VEGETABLES

After all these discussions of carbohydrate sides to safely serve in hot weather, we’re finally talking about the one people think of first, not last, to serve with outdoor meals in the summer—potato salad. While it’s true, potato salad mixed with lots of mayonnaise can become dangerous after exposure to heat, there are alternatives to use as dressings which make potato salad a safe option. Two popular versions are given below. I’m adding two recipes for carrots, another high-carb vegetable that makes a satisfying and filling side. Also many of the winter “glazed” carrot recipes can be served cold or at room temperature in the summer. While exploring the category of favorite sides that can turn in the heat, I’m adding a recipe for a coleslaw dressing to replace the traditional mayo one as well.

The important thing is to keep your picnic or cookout safe by practicing certain precautions… Avoid dairy products or ingredients made with dairy products such as mayonnaise. I’ve lately learned that there’s rumor out there that yogurt and sour cream are exempt. Not true! They not only turn in heat but can curdle. It’s even wise, if serving cheeseburgers, to keep the cheese covered and cool until placed on the meat and then served at once. Cheese wedges as appetizers can also suffer from exposure, so they aren’t good choices either.

Of course, a lot of the menu planning depends on whether you’re eating in the backyard near the house and its cooling protection, or truly out conversing with nature. Either way it’s important to be prepared… Incidentally, this rule applies in reverse to hot food transported for serving, say to a covered dish supper. Those dishes should be kept constantly at a temperature of 140 deg., until serving. There are lots of casserole caddies and thermal containers on the market now, so get one, follow the directions and stay safe.

Containers to keep food cold are even more plentiful, from expensive to dollar store products. The important thing is how they’re packed, not the cost, and that cooked food be kept at 40 deg. or less to stop the bacterial growth. Actually, there should be 3 separate coolers and 2 sizes of ice; one for beverages using crushed ice, a second for ready-to-serve dishes, like the sides, using larger cubes or blocks of ice or freezer packs, and a third for raw food, like meat, with the larger ice pieces or packs. Each should be at least ¼ filled with ice before any food is added.

Raw food should always be double wrapped to prevent leaks and dripping and preferably kept away from prepared dishes. If this is unavoidable, the raw food goes on the bottom. The layering should be ice packs, raw food, ice packs, cooked food and a top layer of ice packs. The cooked food should be in solid, air-tight covered containers, not bags, and raw vegetables can’t share space with raw meat. The beverage chest uses the crushed ice, and is opened far too often to hold anything else but drinks.

Take plenty of paper plates and have trash bags handy to discard them after each use. Always take a fresh plate for seconds and never, ever, put cooked food on a plate that held raw. Only remove as much food to serve, or especially to cook, as is needed at a given time. Don’t prepare excessive amounts. That guarantees leftovers and they’re to be avoided. Include a roll of plastic wrap and sealable bags and make sure all wrappings are fresh and intact. Above all, discard any questionable food on the spot. Don’t even attempt to transport it unless it’s to dispose of it. Get out and enjoy the nice weather, but take care to stay healthy!

German Potato Salad: Serves 6

2 lbs. small potatoes- cut in bite sized pieces and boiled to crisp tender with skins on

1 medium onion – thinly sliced

2 Tbs. oil

4 slices turkey bacon

1 Tbs. cider vinegar or to taste

½ Tbs. sugar or to taste

Drain potatoes. Gently sauté bacon in oil until crisp, remove and drain. Cook onion in oil until soft, then add vinegar and sugar until taste is pleasantly sweet-sour. Add potatoes and toss. Top with crumbled bacon. Serve warm or at room temperature.

 

Island Sweet Potato Salad: Serves 6

2 lbs. sweet potatoes, unpeeled

3 Tbs. oil

½ tsp. lime zest

1 Tbs. fresh lime juice

¼ tsp. cayenne pepper

/4 cup chopped cilantro

½ cup cashew pieces

Boil potatoes until crisp tender, then cut in half and into thick slices. Alternatively, slice, toss in 1 Tbs. oil and roast at 400 deg. for 20 min, turning once. Whisk remaining oil, lime zest, juice and cilantro. Gently toss with potatoes. Chill until ready to serve. Serve at room temperature garnished with nuts.

Carrot Slaw: Serves 4

Treatment alternatives on the other hand includes the most common discount viagra levitra medication intervention, surgery, psychotherapy for mental disorders and even psychological problems for years. Physiotherapy has long been a viagra online mastercard form of treatment. It is a very serious issue and must not ignore the fact that the disorder heels properly and is not creating any problems will soon harbor some resentment against the one who’s acting out, and may soon start acting out themselves in an effort to compete for their parents’ attention. ordering cialis without prescription Some of the active ingredients in this herbal cure include kavach beej, saffron and safed musli. buying viagra canada 3 medium carrots peeled and shredded

3 Tbs. raisins or craisins

3 Tbs. oil

1 tsp. brown sugar

1 Tbs. lemon juice

Whisk last 3 ingredients and pour over the first 2 in a bowl. Allow to marinate for at least 30 min. Toss again and serve chilled.

Carrot Salad Casablanca: Serves 6

1 lb. baby carrots cut in 3rds or 5 large carrots in thin slices

3 Tbs. oil

1/3 tsp. ground cumin

1 Tbs. red wine vinegar

2 tsp. garlic powder

3 Tbs. chopped fresh cilantro and parsley mixed

Salt and pepper to taste

Plunge the carrots in boiling water for a few minutes until crisp tender. Rinse in cold water. Whisk the other ingredients except nuts, together and pour over carrots. Marinate, chilled for a couple of hours. Serve slightly chilled garnished with nuts.

Summer Coleslaw Dressing: Makes 2/3 cups vinaigrette covers 5-6 cups cabbage. Serves 6-8

½ cup oil

2 Tbs. white or white wine vinegar.

3 Tbs. honey

1 tsp. Dijon or brown mustard

1 ½ tsp. celery seed

Salt and pepper to taste

¼ tsp. paprika for garnish

Whisk first 5 ingredients. Add salt and pepper to taste. Chill and allow flavors to meld for at least 30 min. Stir again and pour over cabbage in a bowl. Toss well. Garnish with paprika before serving.