Dan loves cucumber salad, like the kind you would get at a Japanese restaurant. Whenever we make it, he has to scurry away to a computer to get the ratios of dressing ingredients to cucumbers. I thought I’d take this opportunity to write down exactly what we do so that we don’t have to scour the internets next time we make it.
The recipe below is in units of cucumber, i.e. this is for one English cucumber. We triple this each time because a) it gets more delicious as it marinates in its own juices, and b) three cucumbers’ worth of salad fits perfectly in one large (8 cup) Gladware container.
1 English cucumber (about 1 lb), sliced very thin
1 tsp sugar
1/4 tsp salt
1 tsp sesame oil
1/4 cup rice vinegar
2 tsp sesame seeds (we like to use a mix of black and white sesames)
1/4 tsp red pepper flakes (if you like a little spice)
- Wash cucumbers and cut off tops and bottoms.
- Optional – Decorate the sides of the cucumbers either by peeling off a few strips of skin, or by scraping with the tines of a fork.
- Thinly slice cucumbers and place in large bowl. We got a Kyocera mandolin from Amazon for about $25 and it makes this salad REALLY easy and fun to make.
- Sprinkle sesame seeds and red pepper flakes onto cucumbers.
- In a small bowl, combine sugar, salt, oil, and vinegar; stir until sugar and salt dissolve.
- Pour dressing on cucumbers and then stir to coat all cucumbers with dressing.
- Allow to marinate. Overnight in the fridge is best, but a few hours will do. We usually transfer the salad to an airtight container for easier storage in the fridge.
Read Full Post »
The original version of this recipe came from my friend Marsha, who is a raw foodie. So, for any other raw foodie friends, omit all of the cooked stuff and viola! 🙂
This recipe kills two birds with one stone. It’s a great way to make use of a whole bunch of basil AND to disguise the horrid flavor of flax seed oil, which is really really good for you but really really hard to choke down. It’s actually delicious.
Healthy Pesto Dressing/Dip
2 cups basil leaves, packed
1 cup flax oil
1/2 cup pine nuts, toasted
Juice of 3 lemons (Meyer lemons are the best)
1/4 cup grated parmesan
1 tsp fresh ground pepper
4 cloves garlic
- Place all ingredients except Flax oil in food processor.
- Turn on food processor and slowly add the flax oil.
- Serve as a dip, or as a salad dressing.
Read Full Post »
I have a lot to learn, like how long it takes to actually write down exactly what I’m doing, and remembering to take pictures. Last night, I made chicken enchiladas, Mexican rice, salad, sauteed greens, and guacamole, and I tested these dishes on Paula and Todd (and Dan, of course). I forgot to take pictures or write down what I did on all of the dishes, so I’ll have to re-post this menu later. This guacamole is probably my most requested item, so I’ll post that recipe first.
3 enormous, ripe avocados (or 4 small)
1/4 – 1/3 cup minced fresh cilantro
1 tsp salt
1/2 – 1 tsp fresh ground pepper
juice of 2 limes
1/2 habanero pepper, de-pithed, de-seeded, and very finely minced
1/2 red onion, finely chopped
Quarter the avocados (for easiest peeling and pit removal). Remove peels and pits, saving one pit (to add to the guacamole last so it doesn’t get brown). Place avocado quarters in a bowl, mash just a tiny bit with a potato masher or a fork, and then add all but the onion. After chopping, place the onion in a colander and pour boiling water over it. This wilts the onion and removes some of the bitterness. Add the wilted onion to the bowl and mash just a bit more, leaving significant amounts of avocado chunks so your guests do not think you’re serving guacamello. Place in a lovely high sided serving bowl for ease of chip-dipping. Add that pit you saved – just stick it right in the middle of the bowl.
Read Full Post »