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Regardless of what situation put you in the position of cooking for you, there is no reason that you shouldn’t appreciate great food that’s exciting and agreeable since you’re dining alone. There’s no harm in enjoying a fabulous meal with a glass of wine and amazing music whether you are cooking for one or one hundred.
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If you have only a couple of campers and are searching for some simple camp cooking, try the easy and fast technique of tin may cooking. All you’ll need is a clean tin can – a 1 gallon size can works well. Your source of warmth may be little campfire, or when wood burning is prohibited, a little buddy burner will work well, which may be located at sporting good stores or online. Place your meal in the tin can and simply warm the contents of your own can over a flame. This technique works great for soups, beans and poultry.
A more time-consuming pub cooking technique that also produces tasty food is pit cooking. It’s also a great camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking warms your food by heating rocks and coals that are concealed in the floor. As the rocks cool , their emitted heat cooks the food. To pit cook, first dig a hole that’s approximately three times larger than your cookware. Line the pit with rocks and build a fire in the middle. When the flame has burned rapidly for about one hour, push the hot coals and stone into the center. Layer your wrapped meals or covered skillets in addition to the stones and coals and place more on top. Following a few hours, you will have some delicious camp food to enjoy.
We hope you got insight from reading it, now let’s go back to summer vegetable salad recipe. To cook summer vegetable salad you only need 15 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Summer Vegetable Salad:
- Provide 3 Eggplants (slim Japanese type)
- Get 15 Shishito peppers
- Use 10 Cherry tomatoes
- Use 2 tbsp Grated Parmesan cheese
- Use For the dressing:
- You need 3 tbsp Extra virgin olive oil
- You need 3 tbsp ＊ Rice vinegar
- Use 1 1/2 tbsp ＊ Ground sesame seeds
- Get 2 tsp ＊ Sugar (white sugar)
- Use 1/2 tsp ＊ Salt
- Get Seasoning for the vegetables:
- Use 1 tbsp ◎ Soy sauce
- Use 1 tbsp ◎ Mirin
- Take 1 tsp ◎ Sugar (white sugar)
- Use 1 tbsp ◎ Water
Steps to make Summer Vegetable Salad:
- Take the stem ends off the eggplants and cut into 2 cm thick slices. Put the eggplant slices into a bowl of water to get rid of any bitterness. Drain and pat dry.
- Cut the cherry tomatoes into half. Take the stem ends off the shishito peppers.
- Combine the ＊ ingredients, and add the olive oil little by little while mixing. (The dressing.)
- Combine the ◎ ingredients.
- Heat 2 tablespoons of olive oil (not listed in the ingredient list) in a frying pan, and pan fry the eggplant and shishito pepper over medium heat until both sides are browned. See Hints.
- When a toothpick goes easily through a slice of eggplant, turn off the heat, add the flavoring ingredients from step 4, and turn the heat back on. Stir fry and mix until there's almost no moisture left in the pan.
- Put the cooked vegetables in a bowl and mix with grated Parmesan cheese while still piping hot. Add the dressing too, and mix.
- Let it cool down a bit, then add the tomatoes. Chill in the refrigerator. Done!
- Serve chilled until ice cold.
- This is delicious with kabocha squash or okra instead of the shishito pepper.
Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden. Place everything into a large bowl, veggies, beans, herbs and toss to mix. Summer Salad Recipes Salads are so light and refreshing in the summer.
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