Posts Tagged 'cucumber'

A Platter of Pickles

I have been having an urge to make pickles. Not the kind of pickles that you put up in big jars using a canner – I used to make those pickles when I was doing more earth mother sorts of things. I even still have the canner and tools.  I have been thinking about quick pickles, the kind you mix up an hour and after sitting in their brine for an hour or overnight, they’re ready to go. I found several recipes for quick pickles in a recent Sunset magazine.  I made these to take to an office barbecue – a change from the usual potato salad and cole slaw.

The cucumber pickles were gone by the tie the barbecue was over – none left to take home.  I had carrot pickles left, and they kept surprisingly well for a week or so. When a friend came to dinner and I brought them out to snack on, they still had a lot of crunch.

Mustard and Ginger Pickled Carrots

10 to 12 medium carrots (about 2 lbs.)
2 cups distilled white vinegar
3 Tablespoons sugar
3 Tablespoons kosher salt
3 quarter-size thin slices fresh ginger
4 garlic cloves, thinly sliced lengthwise
3 Tablespoons yellow mustard seeds
1 Tablespoon coriander seeds
1/4 teaspoon red chile flakes

Peel carrots and cut into 1/4-in. matchsticks.

Bring 3 cups water and all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Add carrots and simmer until almost tender, 2 to 3 minutes.

Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week. Makes 6 cups with 0 grams of fat.

Sweet and Sour Cucumber and Red Onion Pickles

1 pound Persian or English cucumbers, ends trimmed
1/2 medium red onion, halved lengthwise
1 stalk fresh lemongrass (I used I Tablespoon lemon grass paste)
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon ground coriander seeds
1/8 teaspoon pepper
3/4 cup Champagne vinegar (I used Zinfandel vinegar, which was all I had)

Slice cucumbers and onion very thinly on a mandoline or with a knife. Put both in a medium bowl. Peel tough outer layers from lemongrass and smash core with a meat mallet or back of a small heavy saucepan until flattened. Mince core and add to bowl (or use the paste that comes in a tube).

Whisk sugar, salt, coriander, pepper, and vinegar together. Pour over cucumber mixture and chill at least 1 hour, stirring gently a couple of times. Serve cold. Keeps, chilled, up to 1 day. Makes 3 ¼ cups at 0 grams of fat.

Advertisements

Mango and Cucumber Salad

I have a new cooking toy – a mandoline.

Don’t ask me why a person who is constantly and lovingly cooking never purchased one of these extremely useful tools. With a mandoline, slices are uniform, and can be made very thin, much thinner than you can make them with a knife. The reason I bought one at this time, besides a buy one get one free gadget sale, is to do this:

And the reason I wanted very thin cucumbers (and red onions) was to make a mango and cucumber salad that came from Dash recipes in one of those newspaper inserts.  The original recipe called for a little bit of lemon-flavored olive oil, but I didn’t have that, so I left it out. It also called for finely chopped Serrano chile. I left that out because I was taking it to a “celebration of life” for a recently deceased neighbor. I knew most of the attendees would be elderly and probably not like the extra heat. I think it would be even better with the chile.  The leftovers were very nice with lunch for a day or two.

Mango and Cucumber Salad

3 mangoes, peeled and diced into one inch pieces
1 seedless (English) cucumber, unpeeled and sliced very thin
1 small red onion, cut in half and sliced very thin (about ¾ cup)
1 Tablespoon finely chopped Serrano chile pepper (optional)
¼ cup chopped fresh cilantro
2 Tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper

Combine all ingredients in a serving bowl, mixing well. Chill at least one hour. Makes 8 servings at 0 grams of fat/serving.

The cilantro is from my garden. It makes me happy.

Carrot Cucumber Salad

This is a quick salad with a Korean flair.  It first appeared in Cooking Light and is a nice buffet dish. It also makes a good lunch take-along with a bit of kick.

Carrot Cucumber Salad

3 Tablespoons low-sodium soy sauce
2 Tablespoons rice vinegar
1 teaspoon sugar
2 teaspoons canola oil
2 teaspoons dark sesame oil (available in the Asian section of the grocery)
½ teaspoon minced garlic
¼ teaspoon ground red pepper
2 cups chopped peeled and seeded cucumber
1 (10 ounce) bag matchstick-cut carrots (or cut your own)
1 teaspoon toasted sesame seeds

Combine first 7 ingredients (soy sauce through red pepper) in a large bowl, stirring well with a whisk.  Add cucumber and carrot and toss well. Sprinkle with sesame seeds. Makes 8 servings at 2.7 grams of fat/serving.

HINT: To seed cucumbers, cut cucumber lengthwise into quarters.  Use a knife or spoon to scoop out the seeds.

cucumber-carrot-salad

Szechuan Cucumbers with Peanuts

Here is a cold salad that will warm up your winter.  It’s a good buffet dish because you can make it ahead and add the peanuts and cilantro later.  Or even make it without the peanuts to avoid allergies. This salad has that nice combination of tangy sour, sweet, and hot.  The original recipe came from Cooking Light, and I served the salad at a buffet lunch in my office, where it had no leftovers to take home.

Szechuan Cucumbers with Peanuts

1/4 cup chopped peanuts (I use dry roasted to avoid the extra oil)
½ cup rice vinegar
4 teaspoons reduced sodium soy sauce
1 ½ Tablespoons sugar
1/2 teaspoon ground red pepper (or more to taste)
1 teaspoon fresh ginger, minced
¼ teaspoon freshly ground black pepper
2 medium cucumbers, peeled
1 small red onion (about ¾ cup), thinly sliced
2 Tablespoons chopped fresh cilantro

Toast peanuts over medium heat in a small skillet, 4-6 minutes, until they are fragrant and just start to brown.  Stir frequently to prevent burning.  Remove from heat and set aside.  In a medium bowl, whisk together vinegar, soy sauce, sugar, red pepper, ginger, and black pepper.  Halve cucumbers lengthwise, remove seeds, and slice thinly cross wise. Add cucumbers and onion to dressing and toss gently. Cover and refrigerate 1-2 hours. Sprinkle peanuts and cilantro on salad just before serving.  Makes 6 servings  with 2 grams of fat/serving.

cucumber-peanut-salad1


ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

More about me.

AddThis Feed Button

Follow me on Twitter

Archives