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Fast & Easy Dinner: Seared Shrimp With Cucumber Salad

partysugar — Thu, 07 Aug 2008 06:45:37 -0700

Just because it's a weeknight doesn't mean you can't experiment with new flavors and ingredients. If you've never had hearts of palm, consider making this recipe tonight. With a smooth, firm texture and artichoke-like flavor, hearts of palm look like white asparagus but with no tips. While it's difficult to find hearts of palm fresh, the canned variation is readily available and simple to use.

In this delicious dish, the palm hearts are mixed with cooling cucumber. The salad is a base for spicy seared shrimp. To look at the recipe, read more.

Seared Shrimp with Cucumber Salad
From Everyday Food magazine

Ingredients

1/2 cucumber, peeled, quartered lengthwise, and thinly sliced
1/2 small red onion, minced
1 jalapeno chile pepper, ribs and seeds removed, minced
1 can (15 ounces) hearts of palm, drained and thinly sliced
1/4 cup fresh orange juice
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined (tails removed)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried oregano
4 teaspoons olive oil

Directions

In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
To serve, spoon shrimp over cucumber salad.

Serves 4.

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Yummy Link: Cucumber Salad with Mint and Feta

YumSugar — Thu, 12 Jul 2007 10:45:39 -0700

This cucumber salad with mint and feta looks like it will be great for the summer and great for entertaining. - Simply Recipes

Refreshing Cucumber Salad in Minutes

YumSugar — Thu, 31 May 2007 15:04:23 -0700

When my friend Kari last prepared her amazing kefta with egg, she paired it with this light and simple cucumber salad. The cool crispness of the salad complemented the earthy spice of the meatballs and I found myself reaching for seconds and thirds. This dish is great as a side, but during the summer I tend to crave easy, fresh dishes, so I think I'll enjoy it on its own. To see just how simple it is, check out the recipe - just read more

Cucumber salad
Adapted From Tastes of North Africa by Sarah Woodward

2 cucumbers
sea salt
juice of 1 orange
juice of 1/2 lemon
4 tsp orange flower water
4 tsp super fine sugar
1/2 tsp ground cinnamon

Peel cucumbers and grated (if you're feeling lazy, go ahead and just finely chop them).
Place in a colander, sprinkle generously with salt and leave to drain for 10 minutes.
Squeeze dry with your hands - Omit this step if you chopped instead of shredded.
Whisk together the orange and lemon juices, the orange flower water and sugar.
Pour sugar mixture over the grated cucumber.
Sprinkle with cinnamon and chill very thoroughly before serving.

Note: Orange flower water can be difficult to come by, look for it in the "ethnic" aisle of the grocery store, or at specialty stores. If you can't find it, substitute with 2 tsp orange extract or 3 tsp orange zest.

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Reader Recipe: Roasted Salmon with Cucumber Tomato Dill Salad

YumSugar — Wed, 13 Jun 2007 13:13:13 -0700

I was checking out all the great recipes over on TeamSugar and came across this gorgeous roasted salmon with cucumber, tomato & dill salad posted by friedwonton. It looks perfect for a light summer meal, and I love how all the color jumps off the plate. Speaking of plate, she's even included plating directions in her recipe! To check it out, read more

This recipe was submitted by TeamSugar member friedwonton:

Ingredients
1/4 lb of salmon filet
1 lemon
1/2 tomato (you can also use grape or cherry tomatoes as well)
1/4 of a small red onion
1/2 cucumber
spring mix greens
white vinegar
olive oil
fresh dill
kosher or sea salt
ground pepper

Serving: 1

Cucumber Tomato Dill Salad
1) Cut the red onion in medium thick slices.
2) Cut the tomato into 4 wedges. If you are using grape or cherry tomatoes, cut them in halves.
3) Cut the cucumber in half and then at an angle.
4) In a large bowl, add a splash of white vinegar and a drizzle of olive oil. Mix well.
I do not measure the amount of vinegar and olive oil I use, but always start with a small amount and then slowly increas the ingredients depending on your taste level.
5) Add a pinch of salt to taste. Mix well.
6) Add the fresh dill.
7) Placed the onion slices, tomatoes, and cucumber into the bowl. Coat well.
8 ) Place the salad aside in the refrigerator.
This salad can be made the day before and actually taste a lot better as it gets the chance to marinate.

Roasted Salmon
1) Preheat oven to 400 degrees F.
Don't feel like heating up the big kitchen oven? You can roast the salmon in a toaster over (as I did for the picture above), cook it on the grill, or on the stove.
2) With a zester, zest half of the lemon. Set aside.
3) After zesting, cut the lemon in half.
4) Cut medium thick slices of the half lemon. Set aside
5) Drizzle and rub olive oil on the salmon.
6) Salt and pepper it all over.
7) Create a little bed of lemon slices on the roasting pan for the salmon.
8 ) Place in the oven.
For a 1/4 lb of salmon it will usually takes 12 to 15 minutes, depending how well you like your salmon to be cooked.

Plating
1) Place the salmon with the bed of lemon on one side of the plate.
2) Lightly squeeze a little bit of lemon juice on the salmon.
3) Garnish with lemon zest and a slice of lemon on top.
4) Place the spring mix greens next to the salmon.
5) Top the bed of spring mix with the cucumber tomato dill salad.
6) ENJOY!!

Fast & Easy Dinner: Chicken With Cucumbers and Couscous

partysugar — Wed, 09 Sep 2009 06:50:00 -0700

Say good-bye to boring chicken with this creative and healthy recipe. It's a balanced meal complete with a refreshing cucumber and parsley salad and garbanzo bean couscous.

The chicken is seasoned with ground ginger and coriander, and thanks to quick-cooking boneless skinless tenders, it's ready in just five short minutes. Don't be intimidated by the multiple steps in the recipe, it really is simple. To check it out, read more.

Chicken With Cucumber and Couscous
From Everyday Food

Ingredients

1 (1 pound) seedless cucumber
1/2 cup whole flat-leaf parsley leaves
1 to 2 tablespoons white-wine vinegar
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, drained and rinsed
1/3 cup raisins
1 teaspoon ground ginger
1 teaspoon ground coriander
1 1/2 pounds chicken tenders
1/2 cup couscous

Directions

Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.
Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.
Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.
Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.

Serves 4.

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The Greeniest Salad: Asparagus, Cucumbers, Scallions

YumSugar — Mon, 02 Feb 2009 16:15:18 -0800

After a weekend of overindulgence, I had a hankering for something fresh from the ground! This simple, yet complex salad of asparagus, cucumber, and scallions with a zippy Dijon dressing quickly satiated my craving. The dressing, asparagus, and green onions can actually be prepared a day in advance provided they are stored separately. The finished salad is not only refreshing but also, a hearty side dish that could easily be a meal for two. To get started on your own lettuce-free, green salad, read more.

Asparagus, Scallions, Cucumber Salad
Adapted from Bon Appétit

Ingredients

Dressing
2 tablespoons fresh lemon juice
3/4 tablespoon red wine vinegar
3/4 teaspoon Dijon mustard
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Salad
2 pounds medium asparagus, trimmed
2 cups thinly sliced green onions
2 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon

Directions

For dressing: Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
For salad: Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid.
Transfer asparagus to bowl of salted ice water to cool.*
Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry.*
Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
Arrange asparagus on platter. Spoon cucumber mixture over and serve.

Serves 6-8.

*Can be a made a day in advance. To store the asparagus and green onions wrap in several layers of dry paper towels and place each in a sealable plastic bag. Refrigerator.

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Perfect For Summer: Sesame Soy Cucumber Salad

YumSugar — Fri, 01 Aug 2008 08:00:00 -0700

Lately I've been on a huge cucumber kick. They're light and refreshing - perfect for a hot summer day.

I grew up eating this salad at my mother's table, and it's still one of my favorite dishes to start off a light meal. The flavor profile is tart, the texture crunchy, the combination so simple, yet so satisfying.

The best part? The longer you let it sit, the better it tastes. After you've made it once, try altering the ingredients to see what works better for you - cider vinegar or white vinegar, more or less soy sauce, and so forth. My favorite cucumbers to use are the Japanese variety, because they're so crisp and firm. When they aren't available, I substitute Persian cucumbers. To check out my mom's easy recipe, read more.

Sesame Soy Cucumber Salad
From YumSugar's mother

Ingredients

4 Japanese or Persian cucumbers
1 tablespoon kosher salt
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil

Directions

Wash the cucumbers well.
Chop off the ends of the cucumbers. Peel the cucumbers.
Halve the cucumbers lengthwise.
Use a small spoon or a parer to remove the seeds from each cucumber half. Discard seeds.
Slice crosswise, chopping into pieces shaped like half moons.
Transfer chopped cucumber to a mixing bowl; add salt.
After 10-15 minutes, pour out excess water and dry cucumber pieces with a paper towel.
Add white vinegar, soy sauce, and sesame oil; stir to combine.

Serves 2.

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TV Dinners: Eat Drink Man Woman - Chicken Cucumber Salad

YumSugar — Wed, 23 May 2007 10:58:31 -0700

Have you ever seen the film Eat Drink Man Woman? It's got a great opening scene where the father, a senior chef who is losing his sense of taste, is preparing a large dinner for his daughters. In four and a half minutes you see at least seven different dishes being prepared - that's seven of the 100+ recipes used throughout the film! Every time anyone mentions this movie, I start drooling and need to have Asian food asap! To see the foodilicious opening scene for yourself, and get a recipe for a simple cucumber chicken salad, read more

Chicken and Cucumber Cold Salad
From Eat Drink Man Woman via Jade Dragon

2 chicken breasts
2 cucumbers
6 tablespoons of soy sauce
2 tablespoons of vinegar
1 teaspoon of sugar
2 tablespoons of sesame oil
2 teaspoons of minced garlic
2 scallions, chopped

Cook chicken in boiling water, cook over medium heat for 15 minutes.
Take out, let cool, and shred (or tear by hand).
Peel cucumbers into strips, skin and all, and put the strips in a large bowl.
Put chicken shreds on cucumber, mix the sauce and pour on top.
Sprinkle scallions on top of salad.

Serves four as an appetizer.

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Summer of Salads: Grilled Steak With a Pineapple Punch

YumSugar — Mon, 03 Aug 2009 16:15:56 -0700

While it doesn't quite feel like Summer with the Bay Area's cool weather, I still want to enjoy a simple yet delectable salad. Tossing a mildly spicy ginger dressing over grilled flank steak with sweet pineapple, peppery radishes, and refreshing cucumbers proved to be a great sweet-and-salty combination.

The preparation is easy, with only a bit of chopping, a quick dressing, and flank steak that takes no time on grill. Next time, I'll make the dressing spicier by adding more pepper flakes, or take it to the next heat level with some finely chopped jalapeño. Also, I'd throw the pineapple on the barbecue to caramelize some of the sugar, creating even more complexity. If you're salivating over this salad, get the recipe here!

Fast & Easy Dinner: Steak Salad-Stuffed Pockets

partysugar — Tue, 05 Aug 2008 06:45:31 -0700

This recipe gives the classic steak sandwich a healthy makeover. Broiled steak is tossed with a crunchy cucumber-romaine salad before being stuffed into a whole wheat pita. A simple dressing made with mustard, lemon juice, and olive oil adds a fresh moistness to the sandwich. For a vegetarian variation, substitute mushroom caps for the steak. A great on-the-go meal, these pitas are perfect for those nights when there isn't time to sit at the table. To learn how to make it, read more.

Steak Salad-Stuffed Pockets
From Eating Well

Ingredients

1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound top round steak, 1 1/2 inches thick, trimmed
4 cups romaine lettuce, chopped
1 medium cucumber, diced
1 large tomato, diced
8 4-inch whole-wheat pitas or four 8-inch pitas, split open

Directions

Position rack in upper third of oven; preheat broiler.
Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.
Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Warm pitas on the bottom rack of the oven while the steak is broiling.
Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain.
Mix the meat with the salad and fill each pita. Serve immediately.

Serves 4.

NUTRITION INFORMATION: Per serving: 410 calories; 15 g fat (3 g sat, 8 g mono); 65 mg cholesterol; 37 g carbohydrate; 33 g protein; 6 g fiber; 529 mg sodium. Vitamin A (70% daily value), Selenium (66% dv), Vitamin C (45% dv), Folate (29% dv), Iron (25% dv), Magnesium (20% dv).

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