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!

Creamy Cucumber Salad

I enjoy eating cucumbers especially in the summer.  They are tasty and crispy. So light and refreshing.  I usually just it them in a dressing with vinegar and spices but this recipe caught my eye.
The creamy dressing is basically sour cream with dill, spices, and a splash of vinegar.  Mix them together and coat cucumber slices with the dressing.
The original recipe called for half of a red onion sliced.  Being that the family doesn't like onions, I omitted them and added onion powder to the dressing.
You can serve this salad right away or chill.


Creamy Cucumber Salad
From Mom On Time Out Adapted Very Slightly by From My Southwest Kitchen

Ingredients
1  English cucumber thinly sliced, approximately 1/8 inch thick
1/2 cup sour cream
1 tablespoon dried dill
1 teaspoon onion powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp vinegar
Fresh Dill - optional
Instructions
1. In a small bowl, whisk together sour cream, dill,  onion powder, salt, pepper, and vinegar.
Thinly slice the cucumber.

2. Place the sliced cucumber  in a medium serving bowl and toss with the dressing. Check for seasoning and add additional salt and/or pepper if needed.

Refrigerate for up to 3 days or serve immediately. Garnish with  fresh dill if desired.

Serves 4

Cucumber Mint Limeade

Tangy, refreshing, a taste of summer.  The combination of cucumber, mint, and limes makes a delicious and satisfying summer beverage.   A nice alternative to the standard lemonade and iced tea.  You start by liquifying a cucumber in a blender and then you make a simply syrup infused with mint.  Strain into a pitcher add the lime juice and water.  Stir and serve over ice.  That is all there is to it.  Enjoy.


Cucumber Mint Limeade

Ingredients:
1 English cucumber - peeled
4-1/2 cups water plus 1/4 cup for liquifying  the cucumber
1 cup sugar
1/4 cup fresh mint leaves
1 cup lime juice

Directions:
1. Slice cucumber and place slices in a blender.  Add 1/4 cup of water and blend on high until liquefied.
2. Strain through a sieve into a pitcher, pressing to extract juice.  Discard solids.
3. In a small saucepan, bring 1 cup of water to a boil.  Remove from heat and stir in sugar until dissolved.  Add the mint and let sit for 30 minutes.
4. Strain the syrup into the  pitcher with the cucumber.  Add the remaining 4-1/2 cups of water  and lime juice to the pitcher and stir.
5. Chill.  Serve.

Cucumber Salad

Garden fresh cucumbers coated in a creamy dressing of sour cream,vinegar, onion powder, sugar, and pepper.  A delicious and great salad for any meal.  Best of all it is so easy to make.  Just toss everything together put it in the fridge and serve.    Perfect for those summer picnics, cookouts, and potlucks. 


Cucumber Salad
Ingredients:
2 English Cucumbers washed and sliced thin
1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
1/4 teaspoon onion powder
1/4 teaspoon black pepper

Directions:
1. Place sliced cucumbers in a large bowl   Set aside.
2. Whisk together the sour cream,  vinegar, sugar, onion powder, and black pepper in a small bowl.   
3. Pour the sour cream mixture over the cucumbers and toss until the cucumber slices are well coated.
4. Cover bowl with plastic wrap and place in fridge for at least 4 hours.  Serve.

Makes 8 servings

 
  

Thai Rice Noodle Bowl

Healthy, quick, easy, and tasty.  This describes  the Thai Rice Noodle Bowl meal I made the other day for the family.  I was surprised how quick and easy this dish came together.  Rice noodles are cooked, and drained.  While the noodles cook, I sliced up some  sweet pepper, grated a carrot, and sliced a cucumber.  Then a dressing was made consisting of fish sauce, soy sauce, creamy peanut butter, red pepper flakes, and some rice vinegar.  I then grilled up some beef and sliced it thin.

Everything is now combined.  The noodles and veggies are put into a bowl and tossed with the dressing.  Divide the noodles among four bowls.  Top with beef, chopped peanuts, and cilantro leaves.  Serve with a lime wedge.

I was pleasantly surprised on how flavorful this dish was.   The crispness of the veggies tossed with the noodles was a delicious combination. The lime juice really made the flavors pop.   Add some thinly sliced beef to the top and I had a very delicious meal.


Thai Rice Noodle Bowl
From Family Circle Magazine Adapted by From My Southwest Kitchen

Ingredients:

7 ounces (half a 14-ounce box) thin stir-fry rice noodles (such as Thai Kitchen)
1/3 cup rice vinegar
3 tablespoons soy sauce
3 tablespoons creamy peanut butter
2 tablespoons fish sauce
2 tablespoons warm water
1 tablespoon plus 1 teaspoon sugar
1/4 teaspoon red pepper flakes
1/2 seedless cucumber
3/4 pound small chicken breast halves, boneless pork chops or steak
3/4 teaspoon cornstarch
1 cup sweet pepper strips
1/2 cup grated  carrot
3 scallions, trimmed and sliced
1/3 cup cilantro leaves, sliced, plus more for serving
1/2 cup chopped peanuts
Lime wedges

Directions:

1. Bring a large saucepan of water to a boil.  Add noodles, turn off heat and let soak 6 to 8 minutes.
2. Meanwhile, in a small bowl, whisk vinegar, soy sauce, peanut butter, fish sauce, warm water, sugar and red pepper flakes until smooth.  Wash, halve and slice cucumber into half-moons.
3. Heat grill pan or broiler.  Place meat in a resealable plastic bag or glass dish.  Add 3 tablespoons of the dressing, turning to coat.
4. Place remaining dressing in a small saucepan with cornstarch.  Bring to a boil; boil 2 minutes.  Remove from heat.
5. Grill or broil meat 6 minutes, turning once, until cooked through.
6. Drain and rinse noodles and transfer to a large bowl.   Add sweet pepper, shredded carrot, cucumber, scallions and sliced cilantro.  Drizzle dressing into bowl and toss to combine.  Divide among 4 bowl.  Slice chicken, pork, or beef and divide among bowls.  Sprinkle with cilantro leaves and chopped peanuts. Serve each bowl with a lime wedge.

Serves 4