When Los Angeles is twenty degrees cooler than Pittsburgh, I know it’s hot.  Each day the weather man says, “This is the hottest day we’ve had in three years.”  These mid-ninety numbers just aren’t the norm for the Midwest.  So last night for dinner I decided to cool things off.  No, I didn’t make a refreshing gazpacho or icy lettuce wraps, but rather I spiced up a stir fry with some jalapenos.

 I didn’t add enough to make it inedible for the kids, just a few slices to give it some kick.  My family took notice.  “This is a bit spicy,” my daughter remarked, after she ate it.  “It’s supposed to cool you off,” I replied as we ate on the deck with sweat beads gracing our foreheads.  I sprinkled a bit of Thai pepper sauce over what remained on my plate and sweated some more.

 Hot peppers have a cooling effect for exactly that reason.  They make us sweat.  And the evaporation of the perspiration is what cools us off.  Many countries with warm climates are famous for their spicy foods.  Think of Mexico, India and Thailand and dishes full of fire come to mind.  Many of these dishes also include cilantro, which seems to have a nice cooling nature against the peppery heat.  So if you’re hot…eat hot  and cool off. 

 The all green color of this stir fry visually looked cool.

 Spicy Cool Green Stir Fry

2 Tbs. oil (olive, peanut, coconut)

1 small zucchini chopped

2 green onions chopped

2 cloves of garlic, chopped

1 cup of broccoli, chopped small

1 cup of green cabbage chopped

¼ cup chopped cilantro

¼ cup parsley

½ cup vegetable or chicken broth

3 slices of jalapeno, chopped fine

2 TBS. soy sauce

Salt and pepper to taste

Cooked brown rice if desired.

 Heat oil over medium high heat.  Add first five ingredients.  Stir fry until vegetables are al dente.  Add herbs, broth, jalapeno and soy sauce.  Cook an additional 2-3 minutes.  Salt and pepper to taste and serve with rice if desired.    

This blog is also posted at Kelly the Kitchen Kop Real Food Wednesday and at Works for Me Wednesday