Tag Archives: cucumber

Chopped Vegetable salad

30 Mar

Chopped Vegetable Salad

Every so often I get tired of lettuce as a salad.

Tonight I just wanted something cold and crunchy and low calorie.

One large seedless cubed cucumber

One container of grape tomatoes

Two cubed red peppers

One small chopped red onion

One handful of chopped parsley or cilantro

One bunch of steamed chopped asparagus

Two handfuls of arugula

Mix everything together.

Serve with your favorite salad dressing.

 

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Roasted Leg of Lamb Rollup

18 Feb

Roasted Leg of Lamb Roll Up

I made a great leg of lamb and had leftovers.

Cut the lamb into thin slices and trim off all the fat.

Thin sliced onion

One large one inch thick chunk of feta cheese

Hummus

Cilantro

Arugula

Hot sliced banana rings

Greek yogurt with cucumber and garlic

Flatbread or pita bread

Mix 5 or 6 pieces of trimmed lamb, two slices of onion and 1/4 cup feta cheese

Cook in the microwave till the cheese softens.

Lay the flatbread onto a plate

Spread a layer of hummus on the bread

Add one teaspoon banana peppers

Add all the warm meat, cheese and onion mixture

Add the arugula and one tablespoon of the yogurt mixture

Roll up and serve

Best leftover ever.

Blue Cheese salad

15 Jan

Caesar Salad

Saveur Magazine has so many fabulous recipes .

I started reading it years ago and always find  something special.

Treat yourself and get a subscription this year.

This is a salad I tried, loved it and had to post it.

I did make some changes.

1/3 cup white wine vinegar

1/4  cup chopped parsley

1 tablespoon oregano

3 cloves chopped garlic

salt and pepper

1 1/3 cup olive oil

3/4 cup  crumbled blue cheese

1/4 cup half and half

1/4 cup mayonnaise

3/4 cup sour cream

1 tablespoons lemon juice

1 teaspoon granulated garlic

1/2 teaspoon onion powder

1/4 teaspoon celery seeds

One large head of iceberg lettuce, sliced into strips

One medium large head of Romaine lettuce, cut into bite size pieces

20 grape tomatoes

One large sliced cucumber

One medium thin sliced red onion

6 slices of cooked, crisp, crumbled bacon

One cup of homemade croutons

Mix the vinegar, parsley, oregano, garlic, salt and pepper

Slowly drizzle in the oil and whisk well. Set aside.

Mix the blue cheese, half and half, mayonnaise, sour cream, lemon juice, garlic powder, onion powder and celery seeds. This looks like the traditional blue cheese dressing.

Toss all your greens, tomatoes, cucumbers and onions together with the vinaigrette then add the blue cheese dressing on top.

Finish with the bacon bits and croutons.

Anchovies are optional

This is the exact basic recipe from Saveur Magazine but I just added a couple of extras.

Tuna Salad with Avacado and Grapefruit

6 Jan

Tuna Salad

This is a combination of Giada and Ina Gartens recipes. I think it is the best of all three recipes.

Six tuna steaks about a half a pound a piece

Two tablespoons olive oil for basting the tuna

Salt and pepper for sprinkling over the fish

8 tablespoons olive oil for the dressing

1 1/2 teaspoons salt

one teaspoon black pepper

Zest of one large lime or two small

One teaspoon wasabi powder

6 tablespoons lime juice

2 teaspoons soy sauce

15 dashes hot sauce

Two tablespoons honey

Two diced avocados

1/4 diced red onion

2 caramelized sliced white onions

1/2 cup chopped parsley

1/4 cup chopped diced cilantro

Two heads of chopped Romaine lettuce or mixed field greens

One box of arugula

1 sliced fennel bulb

1 sliced  seedless cucumber

5 diced scallions

2 cups seeded and peeled grapefruit sections with their juice

One box of cherry tomatoes

Heat the grill to high

Brush the tuna with the olive oil, salt and pepper

Grill on each side about two minutes. You want the tuna rare.

Set aside.

Mix olive oil, salt, pepper,  lime zest, wasabi, lime juice,  soy sauce, hot sauce, and honey. Set aside

Toss the diced avocado in the dressing

Start making the salad.

Arrange the lettuce , arugula, cucumber, red onion, parsley, cilantro and fennel. Toss with half the dressing. Slice the tuna and place it on top. And the rest of the dressing including the avocados.

Sprinkle with the caramelized onions.

Decorate with the grapefruit, scallions and cherry tomatoes.

Drizzle the grapefruit juice on top.

This is so pretty and great for a main course.

 

 

 

Shrimp and Cucumber

18 Jun

shrimp and cucumber cakes

I had a fabulous lunch with my son at the Matunuck Oyster Bar and they have a cucumber oyster appetizer. It  is delicious.

I had to try to copy the recipe.

I didn’t want to shuck oysters so I decided to use shrimp.

One two pound bag of uncooked peeled and deveined 16 to 20 count shrimp.

One cup flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon old bay seasoning

One tablespoon butter

One tablespoon oil

One big handful of arugula

Three tablespoons mayonnaise

One tablespoon Sriracha sauce

3 to 4 lemon wedges

One English cucumber cut into 1/4 inch slices. Do not peel the cucumber.

Wash the shrimp and pat it dry.

Mix the flour, salt, pepper and old bay together in a plastic bag.

Add the shrimp and shake till all the shrimp is lightly coated.

Heat the butter and oil in a nonstick skillet over medium high heat.

Shake off any excess flour.

Add the shrimp in batches into the hot skillet.

Cook till one side is crispy brown then turn and brown the other side.

This takes about two minutes per side.

Watch them so they don’t overcook and then force yourself to taste one to see if it is done.

In the meantime, slice up the cucumbers and put them on a tray over the big handful of arugula.

Mix the mayonnaise and sriracha sauce together and put a thin layer on top of each cucumber.

Place the shrimp on top of that and another small dollop of mayonnaise mixture.

Drizzle with lemon juice and decorate with the remaining wedges.

Put a couple of arugula leaves on top of the shrimp and enjoy.

These are so good and so easy.

You can also use cornstarch instead of flour to coat the shrimp.

Just a little wedge of avocado would be delicious.

I also like fresh dill for garnish and taste but I didn’t have any.

This is a great lunch, dinner or appetizer.