You may feel that that there just isn't enough spare time
to cook three full meals each day. Don't worry—many
people all over the world can sympathize with you! If you
have about half an hour free on the weekend, you can easily
make a number of cold dishes that you can store in the
fridge to use as a meal or to munch on throughout the
weekdays. Below we have a few recipes for cold pastas and
salads that will send your taste buds into a frenzy without
a great deal of time spent on preparation.
If you're a big fan of tuna, try whipping up a tuna and
bean salad. For this, you'll need: 3 cups water, 2 cans
cannellini beans, 1/3 cup olive oil, 3 teaspoons red wine
vinegar, 1 teaspoon salt, fresh pepper to taste, 1 medium
red onion, 12 ounces tuna (drained). To prepare, simply mix
together the oil, vinegar, salt, and pepper. Pour this
mixture over the beans and onion in a shallow bowl. Cover
and refrigerate this for at least 1 hour. When you're ready
to eat, transfer the bean mixture to a serving platter with
a slotted spoon, then break the tuna into chunks and
arrange it on the bean mixture. You can either leave it in
the fridge to chill for a bit, or you can eat it straight
away.
Greek salad is wonderful at any time of the year, but
especially so in the summertime. To make your own Greek
salad, you will need the following ingredients: 2 chopped
green bell pepper, 1 peeled and chopped cucumber, 3 chopped
tomatoes, 2 stalks of chopped celery, 1/4 pound of feta
cheese chopped into half inch cubes, 1/2 red onion
(sliced), 1/2 teaspoon of kosher salt, pepper to taste
(freshly ground is best), 3 teaspoons of vinegar, 1/4 cup
of oil, 1/2 teaspoon of oregano, 1 teaspoon of fresh minced
basil. To prepare this, simply mix the peppers, cucumber,
tomatoes, celery, feta cheese, Season the mixture with
salt, pepper, oil, vinegar, basil, and oregano. Serve
immediately.
Many people have a special place in their heart (or should
I say stomach?) for chicken. Poultry is timeless, and you
don't necessarily have to have hours of time on your hands
to enjoy a nice chicken meal. Cold chicken salad is a cinch
to make and can be slathered between two pieces of bread
for a chicken salad sandwich, chucked on top of a bed of
lettuce and drizzled with ranch, or simply spread on Ritz
crackers. To serve one person as part of a meal, or two for
a snack, you'll need: 1 can of chicken chunks (found near
the canned tuna), 1/2 cup of chopped celery, 1/3 cup
chopped sweet pickle or relish, 1 chopped boiled egg, 1/4
cup of ranch dressing, and 1/4 cup of mayonnaise. To
prepare, simply break up the chicken chunks in a bowl using
a fork until the chicken is shredded. Add the remaining
ingredients and mix well. Best if served chilled.
If you want something with a little Oriental flare, here's
a great recipe for a Chinese pasta salad. The ingredients
consist of: 1 and 1/2 cups of snow peas, 250 grams of
vermicelli rice, 1 thin-sliced red pepper, 1/2 thin-sliced
cucumber, 6 ounces of cooked shrimp, 130 grams of crabmeat
(chopped imitation crab sticks work well, too), 1
tablespoon fine-chopped ginger, 1 chopped garlic clove, 2
tablespoons of sesame oil, 1/2 teaspoon of black pepper, 1
and 1/2 teaspoons of salt, 2 tablespoons of lemon juice, 3
teaspoons of vegetable oil, 1 teaspoon of red wine vinegar.
First you need to wash and trim the snow peas. Put them
into a bowl and add just enough boiling water to completely
submerge them. Let that stand for about 10 minutes, then
drain and set aside. Boil water in a pot and cook the
vermicelli for about 3 or 4 minutes. When the vermicelli is
cooked, drain them and rinse with cool water, then set
aside. In a large bowl, combine the vermicelli, snow peas,
red pepper, cucumber, shrimp, and crabmeat. In a small
bowl, mix the ginger, garlic, sesame oil, salt, pepper,
vegetable oil, lemon juice, and vinegar. Once this has been
mixed thoroughly, pour it over the ingredients in the large
bowl, mix thoroughly, and allow it to chill before serving.
As you can see, it doesn't take hours in the kitchen to
make a tasty dish. Most of these dishes will last in a
sealed container for a few days if kept refrigerated, which
means that you have a great snack on hand for when you're
feeling a little peckish. These recipes are very flexible,
so don't be afraid to mess around a little with the
ingredients to better suit your taste.
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