Tag Archives: cucumber

Quick Cucumber, Tomato, Onion, and Radish Salad

2 Sep
Quick Cucumber, Tomato, Onion, and Radish Salad

Quick Cucumber, Tomato, Onion, and Radish Salad

It’s that time of year! No, not all the fresh summer produce salad recipes, but my quickie recipes for when we are headed to the coast again to go fishing and/or crabbing. Once again, we’ll be on another extended weekend trip so am posting this one early instead of Saturday.

We didn’t catch any halibut last trip, it was super-windy with 6-to-8-foot horrible wind waves and our bait wouldn’t stay on the bottom with all the rocking and rolling. Then I got seasick as hell, WAHHH! Hubby will attempt again this weekend, while I’ll stay behind and fish the calm river for salmon.

I was wanting to make a Panzanella salad out of what produce I had on hand, but last minute hubby couldn’t help with the prep of this and ran out of time to make the bread cubes since I didn’t have any stale bread on hand. So this is what I came up with. Lively, fresh, and delicious!

The cucumber came from a friend’s garden, the tomatoes from our own, and the radishes from the farmer’s market. The rest came from the store (organic as possible).

And this would also make a great side dish for a Labor Day BBQ or picnic! This no-mayo recipe makes it a snap to store and serve.

Quick Cucumber, Tomato, Onion, and Radish Salad

1 English cucumber, sliced and quartered (about 2 cups, can be more or less)
1 cup fresh diced tomatoes
1/2 cup diced sweet onion
1/2 cup diced radishes
1 tablespoon extra-virgin olive oil
2 teaspoons fresh-squeezed lemon juice
1 teaspoon rice vinegar, or plain white
1/2 cup chopped fresh parsley
Salt and ground black pepper, to taste

Prep all the ingredients, toss in a bowl and stir to combine. Refrigerate one hour or more. Serve with a slotted spoon. See? Quick and easy. Yumm!

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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Shrimp and Vegetable Spring Rolls with a Spicy Peanut Sauce

19 Jan
Shrimp and Vegetable Spring Rolls with Spicy Peanut Sauce

Shrimp and Vegetable Spring Rolls with Spicy Peanut Sauce

While the rest of the country is freezing and snowed in, the balmy days here in the Pacific Northwest gave me a hankering for some light and savory spring rolls. We’ve been bordering on 60 degrees all week and I’ve been wondering where winter went this year?  I’m typically making soups and stews during January,  not fresh and crunchy spring rolls!

I set up a “build-your-own-spring-roll” station on the kitchen counter, showed the family how to soak their rice wrapper, choose their filling, and how to roll it up. I got a little over-zealous with my spring roll filling as it was bursting at the seams! My husband made three of them, and his were neat and tidy packages like you see at the restaurants, but he ate his before I could photograph them. And me? Well I’m not exactly a perfectionist. Do as I say, not as I do, right? Besides, you do want to eat these right away or the rice wrapper becomes a bit gummy over time.

Julienned Vegetables

Julienned Vegetables

Don’t let the long list of ingredients intimidate you. I julienned all the vegetables earlier in the day, cooked the noodles, then stored them in the refrigerator until we were ready to get rolling. About 15 minutes before dinner, I made the spicy peanut sauce, laid out all the fixin’s, and the dinner bell rang! Everyone agreed these were a surprising tasty meal on a not-so-cold mid-winter’s night.

You can substitute and/or omit any of the vegetables for ones of your liking. On a whim, I bought a jicama to add to the mix, which added a slightly sweet crunch to the roll. Same with the herbs, you may use any or none of them, or even sub in parsley. Although I do think each one adds its own depth of flavor in the end.

Spring Roll Filling

Spring Roll Filling

Shrimp and Vegetable Spring Rolls with a Spicy Peanut Sauce

For the spring rolls:
1 carrot, peeled and julienned
1/2 red bell pepper, julienned
4-inch chunk of cucumber, julienned
1/2 jicama root, julienned
3 green onions, green part cut into 4-inch pieces
Romaine lettuce leaves
2 ounces dried rice noodles
Salad shrimp
Round rice wrappers
Fresh cilantro, mint, and Thai basil

For the spicy peanut sauce:
4-inch piece of lemongrass root
3/4 cup water
1/4 teaspoon finely minced ginger
1/2 cup Hoisin sauce
1/4 cup creamy peanut butter
1 1/2 tablespoons sugar
2 teaspoons Sambal Oelek (Thai chili paste)

Shrimp and Vegetable Spring Roll

Shrimp and Vegetable Spring Roll

Wash and prep all your vegetables, cook the rice noodles according to directions, and store in containers in the refrigerator until ready to make your rolls.

About 15 minutes before serving, make the peanut sauce. Boil the lemongrass in the water in a small saucepan for 5 minutes. Remove the lemongrass then add the rest of the ingredients and whisk until smooth. Turn down heat and simmer until thick and creamy. Remove from heat and set aside.

Lay out a wet dish towel on the counter, and set up a line of all your vegetables, herbs, and shrimp. Put one rice wrapper in a shallow pan and cover with water, and swirl it around until it becomes soft and pliable. Working quickly, lay the wrapper on the wet dish towel, top with a lettuce leaf, some rice noodles and fillings/herbs of choice. Fold the bottom of the rice wrapper up over the filling, tuck in both sides, then roll up the rest of the way. Serve with the warm spicy peanut sauce.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Grilled Steak and Artichoke Salad

27 Jul

Is it toasty hot where you live? It sure is here! Here is a nice main dish salad for you that I made last summer. We’ll be making this again soon!

anotherfoodieblogger

Here is a main dish steak salad that will appease even the heartiest of appetites. Temperatures are still toasty here and I wanted to concoct a cool summer salad that would be filling enough for dinner. I used a thin-sliced top round, which is not as tender as flank steak, but marinating the meat helped tenderize it. I was going to make a homemade vinaigrette, but by the time I finished grilling, chopping, and dicing I decided store-bought dressing would suffice.

Steak Marinade

1/2 pound thin-sliced steak
2 tablespoons olive oil
Juice of 1 lime
2 tablespoons rice wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
Black pepper to taste

Place the steak in a quart Ziploc baggie. Whisk the rest of the ingredients together and pour over the steak. Seal bag and let marinate for several hours or overnight. Take out and let come to room temperature…

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Greek Chicken Pocket Sandwiches with Tzatziki and Cole Slaw

24 Jul
Greek Chicken Pocket Sandwiches with Tzatziki and Cole Slaw

Greek Chicken Pocket Sandwiches with Tzatziki and Cole Slaw

Oh my goodness, it’s been a week since my last post but this time you get a FOUR-FER! Yep, four recipes in this post. And, I think I may have found my new favorite sandwich! We had lunch two weekends ago at our annual downtown Summer Fest, where you get to peruse local artist’s crafts and maybe stop for a bite to at at local vendor’s food trucks. It was a really hot day so decided on a Mediterranean Chicken Wrap. It was quite delicious and figured I could make them myself.

And I did! Except I didn’t use regular flatbread, I used flatbread pocket bread, which is like a Pita Pocket except now it’s been renamed to the fancier Flatbread Pocket Bread and made with whole grain wheat, but really, who cares, right? Because it all holds the fillings the same and it’s all good! So light, so refreshing. And the fam gave it two thumbs up. In fact, we liked it so much I made it again last night. Now that’s telling you how good this is. My hubby made a fabulous cole slaw to go with it last night too with the other half of the English cucumber, which rounded this meal out perfectly. The list of ingredients below looks long with four recipes and such, but it’s not, since you use most of the same ingredients in them.

Greek Chicken

3 tablespoons Greek yogurt
Juice of 1/2 lemon
1 teaspoon garlic
1/2 teaspoon of crushed dried oregano
1 tablespoon olive oil
1 pound chicken breast, sliced in half length-wise or pounded thin

Tzatziki, Flatbread, and Condiments.

Tzatziki, Flatbread, and Condiments.

Tzatziki with Dill

1 cup Greek yogurt
Juice of 1/2 lemon
1 teaspoon minced garlic
2 tablespoons finely minced fresh dill
1/2 English cucumber, peeled and finely diced (about 1/2 cup)
Small amount of ground sea salt
Ground black pepper, to taste

Homemade Cole Slaw (Sort of)

1/2 small cabbage, sliced thin and chopped in half
1/2 English cucumber, peeled and sliced thin
1/2 cup small chopped or shredded carrots
1/4 cup store-bought cole slaw dressing
1/4 cup mayonnaise
1 teaspoon white vinegar
1 good squeeze of a half of lemon
Lots of black pepper, to taste

Greek Chicken Pocket Sandwich

Greek Chicken Pocket Sandwich

Greek Chicken Pocket Sandwiches with Tzatziki

1 pound grilled Greek Chicken, diced
Diced tomato
Diced red onion
Flatbread pocket bread
Tzatziki
Chopped romaine lettuce

Mix together the marinade, then marinate the chicken in it for at least an hour or more. Meanwhile prepare the Tzatziki by mixing all those ingredients in a bowl and chill in the refrigerator. Now make the cole slaw by combining all those ingredients in a big bowl and also refrigerate. When ready to cook, grill the chicken over medium-high heat until done through, about 5 to 8  minutes per side.  Chop up the chicken into bite size pieces, and lay out the sandwich condiments in bowls. Assemble the pocket sandwiches with the chicken and yummies, serve with the cole slaw and enjoy!

Grilled Steak and Artichoke Salad

8 Aug
Grilled Steak and Artichoke Salad

Grilled Steak and Artichoke Salad

Here is a main dish steak salad that will appease even the heartiest of appetites. Temperatures are still toasty here and I wanted to concoct a cool summer salad that would be filling enough for dinner. I used a thin-sliced top round, which is not as tender as flank steak, but marinating the meat helped tenderize it. I was going to make a homemade vinaigrette, but by the time I finished grilling, chopping, and dicing I decided store-bought dressing would suffice.

Steak Marinade

1/2 pound thin-sliced steak
2 tablespoons olive oil
Juice of 1 lime
2 tablespoons rice wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
Black pepper to taste

Place the steak in a quart Ziploc baggie. Whisk the rest of the ingredients together and pour over the steak. Seal bag and let marinate for several hours or overnight. Take out and let come to room temperature about an hour before grilling.

Grilled Steak and Artichoke Salad

Marinated steak
Torn red-leaf lettuce
Thin-sliced red onion
Chopped green onion
1 can drained and rinsed artichoke hearts, quartered
Grape tomatoes
1 cucumber, peeled, sliced, and quartered
Sliced white mushrooms
Black pepper to taste

Heat grill to medium-high heat. Grill steak for about 5 minutes each side, then place on platter and tent with foil and let rest 10 minutes.  Slice thin across the grain, and serve on top of a bed of lettuce with the other ingredients. Serve with salad dressing of choice.

Pepperoni Pasta Salad

22 Jul
Pepperoni Pasta Salad

Pepperoni Pasta Salad

It was a pretty warmish day here yesterday, so I thought a summer salad meal was in order for dinner. I used to make this a lot when I was in college, but it’s slipped from my repertoire in the past many years and figured it was a good time to dredge it back up.  I had intentions of making home-made Italian salad dressing for this, but after all the chopping, slicing, and dicing I decided bottled dressing would do the trick just as well. I had a “light” bottle of Ken’s Steak House Italian with Basil and Romano, and I’m sure I couldn’t have done much better with what I had around in the kitchen. I have also made this salad with Kielbasa sausage, but but since we just had Smoked Sausage earlier in the week I decided to use the spicier Pepperoni.  The Pepperoni gives it a good tang so didn’t have to load it up with extra spices beyond black pepper. This makes a really large bowl of salad, and is perfect to take to potlucks and parties. No party here last night, but it made a refreshing dinner on the back porch.

Pepperoni Pasta Salad

1 box of tri-colored pasta
1 cucumber, diced
1 red or yellow bell pepper, chopped
1 large green onion, diced
1/3 large red onion, diced
1 small can of sliced black olives
4 oz. sliced Pepperoni, quartered
Cubed Colby Jack cheese
Shredded Parmesan cheese
Shredded sharp Cheddar cheese
3/4 cup Italian salad dressing
Black pepper to taste

Chopped Veggies

Chopped Veggies

Cook the pasta according to directions, and cool under running cold water. Set aside to drain while prepping the veggies. Mix all the ingredients in a large bowl, adding the various cheeses, salad dressing, and black pepper to taste. Just keep mixing in until it “tastes right.” You’ll want to prepare this a few hours before eating and store in the refrigerator so that the flavors can meld. When ready to eat, serve with a side of fresh fruit and bread, and you have a simple, delicious summer meal!

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