Smashed Cucumber Salad

 With hot summer days approaching, I like the cool and refreshing taste of cucumbers.  Biting into a slice of cucumber refreshes me instantly. There is truth to the saying 'cool as a cucumber.'  Cucumbers are easy to grow, can be found a your local market and farmers markets. 

 In this recipe, the cucumbers are smashed -  a Chinese technique which releases the seeds.  The cucumbers are cut into chunks and sprinkled with salt and sugar.  The cucumbers then rest for 20minutes. They are then tossed with a flavorful vingerarette and refrigerated.  

I like this technique of smashing the cucumbers because the dressing get into the cracks of the cucumbers.  This adds a wonderful flavor to the cucumbers. When you serve the salad, a tasty and refreshing dish awaits you.

Smashed Cucumber Salad

Ingredients

2 medium English cucumbers

1/2  teaspoon salt 

1 teaspoon sugar 

2 tablespoons rice wine vinegar 

2 teaspoons soy sauce 

1 teaspoon sesame oil 

1 small clove garlic, finely grated 

1 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

Directions

1. Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each  salt and sugar, then drain in a colander for 20 minutes.

2. Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using.  Refridgerate for 4 hours  before serving.

Serves 4

Sweet Cucumber Salad

I  eat a lot of cucumbers  during the summer months.  They add a cool and refreshing element to any dish. I usually make salads that contain cucumbers.  This recipe is one I have made for years.  It is slightly sweet with a little kick to it.  A great side to your summer meals.

Sweet Cucumber Salad
From Our Best Bites

Ingredients
1–1/2 lbs cucumber (about 3 medium), thinly sliced (peeled or unpeeled)
2 teaspoons kosher salt (if using table salt, use only 1 teaspoon)
1/2 cup rice vinegar, seasoned or regular
1/2 cup water
3 tablespoons sugar
1/4 tsp red pepper flakes (optional if you don’t want any heat.)
2 tablespoons minced red onion

Instructions
Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain if you remember. While cucumber slices are draining, prepare marinade.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. Chill for at least a few hours before serving. They improve with time!

German Potato Salad

German Potato Salad is a nice change from traditional Potato Salad.  Instead of using mayonnaise as the dressing base, the potatoes are coated in a nice mustard vinaigrette with bacon and onions.   These flavors compliment the potatoes.  This salad is delicious. It can be served hot or cold.

German Potato Salad
From Simply Recipes  
INGREDIENTS
1 1/2 pounds (about 8) small red potatoes
3 slices (about 4 ounces) thick cut bacon, diced
2 medium (3/4 pound) red onions, diced
2 tablespoons white wine vinegar
1/3 cup low sodium vegetable or chicken broth (store-bought or homemade)
1 tablespoon prepared yellow mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup chopped fresh herbs (I like a mixture of chives and parsley)

DIRECTIONS
1 Steam the potatoes: Fill a pot with an inch or two of water and set a steamer basket inside. Bring to a simmer over medium-high heat. Rinse the potatoes and place them in the steamer basket.
Steam the potatoes, covered, for 20 minutes. To test for doneness, use a paring knife to pierce one of the potatoes; steam for a few more minutes if not quite done.
Remove the steamer basket from the pot and let the potatoes cool for 20 minutes.
2 While the potatoes are cooling, make the bacon dressing: In a large skillet over medium heat, sauté the bacon until it begins to render some of its fat, about 5 minutes. (For crispier bacon, cook for 8 minutes.)
Add the onions and sauté for 5 more minutes, until the onions are softened and translucent, and the bacon is cooked through.
Add the vinegar to the skillet. Stir it in with the onions and bacon and let it reduce, about 2 minutes. Stir in the vegetable broth, mustard, salt, and pepper, and turn off the heat.
(If your potatoes aren't quite ready yet, turn off the heat, but then warm briefly again before mixing in the sliced potatoes in Step 4.)
3 Peel and slice the potatoes: Use your fingers or a paring knife to gently peel the potatoes. (You can also leave the skins on if you like a more rustic potato salad.) Slice the potatoes 1/4-inch thick.
4 Stir the potatoes and herbs into the warm dressing: Add the potatoes and chopped herbs to the skillet with the vinaigrette. Gently stir until the potatoes are coated evenly with the herbs, onions, and bacon.
5 Serve the salad warm or chilled. This salad can be made up to a day ahead.

Serves 4-6

Tuna Salad Sandwich

Tuna Salad is one of my very favorites.  Whether I use it to make a sandwich, or just enjoying a scoop with some rice crackers.   Usually I make the familiar recipe of tuna, mayonnaise, celery, and seasoning.  Recently, I found a tasty recipe on Simply Recipes website.

In this recipe, canned tuna is combined with mayonnaise, celery, cottage cheese, capers,  parsley, and some lemon juice.   At first I wasn't too sure about the cottage cheese but it gave the tuna salad flavor and texture.  The  one change I made in this recipe was substituting onion powder (1 teaspoon) for the diced onions.  I am not a fan of onions in my sandwiches.

This was one of the best recipes for tuna salad.  In fact, it has become my go to recipe.  Try it, I think you will enjoy it.

 Tuna Salad
Simply Recipes 

Ingredients

1 (5 or 6 ounce) can of tuna fish (drained, if packed in water, drain it, and add a teaspoon of good quality olive oil to the tuna)
1/3 cup of cottage cheese
2 Tablespoons of mayonnaise
1/4 cup finely chopped red onion or 1 teaspoon onion powder
1 celery stalk, finely chopped (about 1/2 cup)
1 Tbsp of capers
1 Tbsp lemon juice
Pinch or two of dill
2 Tbsp minced fresh parsley
1 teaspoon of Dijon mustard

Directions:

1. Mix all of the ingredients  together in a mixing bowl.  Serve on bread for a sandwich or serve on a lettuce leaf with some crackers.

Cranberry Jello Salad

Cranberry Jello Salad

When I was growing up, every year for Thanksgiving my mother would make a Cranberry Jello Salad.  It was a recipe given to her by one of my aunts.   It had  lots of yummy ingredients in it - cranberries, apples, pineapple, celery and pecans.  My job was to use the food grinder and chop up the cranberries.  All the ingredients were mixed together and then added to Cherry Jello.  She poured the mixture into a mold and refrigerated it over night.
I continue the tradition of making this salad yearly for my family.  The kids enjoy helping me like I did with my mom.  I serve the salad by itself or sometimes topped with a dollop of creme fraiche.  Either way, it tastes great.  You have the tartness of the cranberries mixed with the sweetness of the apples and pineapple.  The nuts and celery give the salad a nice crunchy texture.  A delicious addition to any Thanksgiving Day feast.

Cranberry Jello Salad
Special Equipment: Two quart mold

Ingredients:

2 cups fresh cranberries, chopped
1 1/2 cups diced apples
1 cup chopped celery
1 cup chopped pecans
1 (20-ounce) can crushed pineapple - do not drain
1 package (6-ounce) cherry Jello
1 cup sugar
2 cups boiling water
Cooking Spray


Directions:
1. Lightly spray the mold with cooking spray.  Set aside.
2. Stir together the cranberries, apples, celery, and pecans in a medium mixing bowl.  Add the crushed pineapple and stir until well mixed.

Cranberries, Apples, Celery, Pecans

3. Stir the cherry Jello and sugar together.  Add the hot water and stir until the Jello and sugar are dissolved.

4. Add the cranberry mixture to the Jello and stir well.

5. Pour the Jello mixture into the prepared mold.  Cover with plastic wrap and refrigerate until firm - 4-5 hours or overnight.

6. Place mold in a bowl of warm water (the top of the mold should not be submerged in the water) for a few seconds.  Invert the mold onto a platter. Lift the mold carefully.  Repeat placing the mold in warm water if necessary.  Serve
Makes 12 servings

Cranberry Jello Salad

Tex-Mex Chopped Salad

It was one of those perfect days when the sun was shining bright, but it wasn't  too hot.  There was just a very little breeze in the air.  Hard to believe we are still in winter.  Spring is around the corner though.   A salad would be perfect for lunch on a beautiful day like this.  I chose to make a bright and colorful salad - a Tex-Mex Chopped salad.

This salad has colorful ingredients that are tasty and good for you.  There are some slice green peppers, tomatoes, corn, avocados, pinto beans (the recipe called for black beans, but I substituted pinto beans), lettuce (again, I substituted lettuce for cilantro).  All of these salad fixings are tossed in a tangy lime vinaigrette dressing that is out-of-this world delicious.   I like tang to my  salad dressings.

What is great about this salad if you have picky eaters like I do, the  ingredients are separately placed on individual plates.  If a family member doesn't like say avocados, they do not need to put them in their salad.

I loved the flavors and texture of this salad.  Everything blended together nicely and the lime dressing added a wonderful tangy flavor.  I topped my salad with fresh ground pepper.

Tex-Mex Chopped Salad
From Better Homes & Gardens Magazine Adapted by From My Southwest Kitchen

Ingredients:
1/3 cup lime juice
1/3 cup olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15-16 ounce) can black beans, rinsed and drained (I used Pinto)
10 ounces frozen whole kernel corn, thawed
2 cups lightly packed cilantro, chopped or 4 cups chopped romaine lettuce
2 cups grape or cherry tomatoes, halved
1 avocado, halved, pitted, and chopped
1 green sweet pepper, chopped
6 green onions, thinly sliced

Directions:

1. In a screw-top jar combine lime juice, oil, sugar,  kosher salt, and crushed red pepper.  Shake well to combine.
2. Arrange black (pinto) beans, corn, cilantro (lettuce), tomatoes, avocado, sweet pepper, and green onion on plates.  Drizzle with dressing.

Makes 4 servings