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Cucumber Recipes of the Week - August 18, 2010 | |
Cool Cucumber soupIngredients2 cucumbers 2 tablespoons thinly sliced green onion 2 tablespoons margarine 1 tablespoon red wine vinegar 4 cups chicken broth 1 tablespoon farina salt to taste 1/8 tablespoon fresh dill 1/2 cup sour cream 3 tablespoons chopped fresh parsley Directions 1. Peel, seed, and chop 2 cucumbers. 2. Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft. 3. Put the soup into a blender, and puree it. 4. Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley. Nutritional Information: Amount Per Serving Calories: 115 | Total Fat: 8.6g | Cholesterol: 8mg Fire and Ice SaladIngredients:4 medium tomatoes, each cut into eight wedges 1 medium green pepper, julienne cut 1 small jalapeno chile pepper, minced 1 medium onion, thinly sliced 3/4 cup cider vinegar 1/4 cup granulated sugar 1 1/2 tsp mustard seed 1 1/2 tsp celery seed 1 tsp prepared horseradish 1 tsp salt hot pepper sauce, to taste, optional 2 medium cucumbers, peeled and thinly sliced Preparation: In a large bowl, combine tomatoes, green pepper, jalapeno pepper, and sliced onion; set aside. In a saucepan, combine vinegar, sugar, mustard and celery seed, horseradish, salt, and hot pepper sauce, if using; bring to a boil; boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature, then stir in sliced cucumbers. Refrigerate for 2 hours. Drain just before serving. Cucumber RiataIngredients:1 cup low-fat plain yogurt 1 tablespoon lime juice 1 small clove garlic, minced 1 small cucumber, peeled, seeded and diced 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons chopped fresh mint Preparation: Combine yogurt, lime juice, garlic, cucumber, cumin, salt, pepper and mint in a small bowl. Serve immediately or cover and refrigerate for 30 minutes to allow flavors to blend. Make Ahead Tip: Cover and refrigerate for up to 2 days. Nutrition: Per tablespoon: 8 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 32 mg sodium; 36 mg potassium. Quick Pickles6 servings, about 1/4 cup eachActive Time: 10 minutes Total Time: 45 minutes Ingredients: 1 1/4 pounds pickling cucumbers, trimmed and cut into 1/4-inch slices 1 1/2 teaspoons salt 1 cup cider vinegar 1 cup white vinegar 1 cup light brown sugar 1 cup slivered onion 2 cloves garlic, slivered 1 teaspoon dill seed 1 teaspoon mustard seed Preparation: 1. Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl. 2. Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature. Make Ahead Tip: Cover and refrigerate for up to 10 days. Nutrition: Per serving: 10 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 0 mg sodium; 16 mg potassium. |
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