04-02-2005, 12:17 PM
Bought a cucumber instead of zucchini or vice versa?
My guess is the cucumber I bought will not fit well in the roasted vegetable lasagna :o
Got any great cucumber recipes? I have 3!
04-02-2005, 12:49 PM
Dh does this routinely! He will also buy cabbage instead of iceberg, cilantro instead of parsley and watercress instead of water chestnuts!! I could go on...
04-02-2005, 01:52 PM
I don't know how well cucumber would work roasted and/or in lasagna, but it's great in stir-fries. Leave the peel on, though, or it may disintegrate. Oh, and chunks or thick half-moons work better than thin slices.
Actually, why not try roasting the cucumber? It might turn out pretty good, even if you can't use it in the lasagna. I may experiment with this myself... :)
04-02-2005, 06:27 PM
Here are some recipes to use up the cucumbers
Greek Diner Salad
2 cloves garlic, minced
1/3 cup extra-virgin olive oil
Juice of 1 lemon
A pinch of allspice
Kosher salt and cracked black pepper, to taste
2 hearts romaine lettuce, chopped
2 plum tomatoes, diced
1/2 medium red onion, sliced very thin
1/2 seedless cucumber, sliced thin (I used a regular cucumber)
A handful pepperoncini hot peppers, chopped (I omitted, since I was out)
A palmful (2 tbsp or so) chopped fresh oregano
1/4 pound feta or flavored feta cheese, crumbled
A handful pitted, oil-cured or Kalamata black olives
In an ovensafe bowl, cover the garlic with oil. Heat in a warm oven or in microwave on high for 30 seconds until the garlic speaks. You are infusing the garlic flavor into the oil by adding heat. Whisk the lemon juice and allspice, and salt and pepper. Set aside.
Combine the lettuce, vegetables, feta cheese, olives and oregano in a bowl. Toss with dressing. Serves 2 for dinner, up to 6 as a side or first course.
Only changes were I had slightly under a pound of asparagus, used the whole can of artichoke hearts (there were 6 in the can) 1 1/2 tbsp balsamic and I didn't measure the feta or the olives.
Thai Cucumber Carrot Salad
Preparation 15 min
1 garlic clove, minced and mashed to a paste
1 tbsp fresh lime juice
1 tbsp Asian fish sauce, preferably naam pha
1/2 tbsp sugar
1/2 fresh Thai or serrano chili, or to taste, seeded and minced (I used a jalapeno because that is what I had)
1 seedless cucumber, quartered lenghtwise, seeded, and cored
1 carrot, shreeded coarse (I used two cuz they were small)
soft-leafed lettuce for serving (I didn't see this )
In a bowl stir together garlic paste, lime juice, fish sauce, sugar and chili until sugar is dissolved. Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad my be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid
Chicken Souvlaki Salad
The elements of a classic Greek salad and a chicken souvlaki sandwich combine in this piquant dish. You can also use lamb in place of the chicken.
2 teaspoons bottled minced garlic, divided
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
Preheat grill or broiler.
Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.
Yield: 4 servings (serving size: 2 cups)
CALORIES 259 (28% from fat); FAT 8.2g (satfat 3g, monofat 3.4g, polyfat 1g); PROTEIN 31.8g; CARBOHYDRATE 15.3g; FIBER 2.9g; CHOLESTEROL 79mg; IRON 2mg; SODIUM 679mg; CALCIUM 161mg;
Cooking Light, JUNE 2002
Mango Coconut Cucumber Salad
1 cucumber, peeled, seeded and diced
1/2tsp. minced fresh chile
1 tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
2 tsp. brown sugar
2 Tbsp. unsweetened dried shredded coconut
1 mango, peeled and diced
1 small red pepper, minced
chopped fresh cilantro or spearmint leaves
In a large bowl combine the cucumber, chile, juices, brown sugar, coconut, mango and red pepper. Toss well.
Cover and chill for at least 15-20 minutes and serve cold or at room temp. Just before serving top with cilantro or spearmint.
Our family has enjoyed sauteed cucumber as a side dish with a simply-prepared fish. If you don't have hothouse cucumbers, peel, halve and remove seeds. Slice fairly thin. Saute in a hot pan with a little butter or butter + oil and season with salt and pepper and a little dill. You want them warm and without a raw crunch, but they should still have some texture.
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