Since we're currently luxuriating in an abundance of lovely, crisp, crunchy, fresh cucs, I went looking for a new recipe in which to use them with dinner last night. And I found a real winner.
Have you ever come across that one special cook book in which you find a kajillion recipes that are so, so good? Well, this one is like that for me. Seems that reaching for this blue and white check book can't help but yield another great tasting recipe. It's put out by Taste of Home books and I took the following recipe for Sesame Cucumber Salad directly from it. Didn't make many any changes at all except that I didn't have green onions so substituted red onion rings instead.
SESAME CUCUMBER SALAD
8 cups thinly sliced cucumbers
1 tablespoon salt
2 green onions, sliced
1 garlic clove, minced
2 to 3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon vegetable oil
1 tablespoon sesame seeds, toasted
1/8 teaspoon cayenne pepper
Place cucumbers in a colander. Set the colander on a plate; sprinkle cucumbers with salt and toss. Let stand for 30 minutes. Rinse and drain well. In a bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds and cayenne. Add cucumbers and toss to coat. Cover and refrigerate until serving. Yield: 8-10 servings.
I did toss and stir the cuc slices in the marinade a couple/few times in the four hours I had it in the refrigerator before dinner.
What to do with more cucs today? Today's going to be an easy day on the cook. Leftovers from last night and lots of fresh veggies from the garden (including cucs, of course) with a good dip.
Happy Sunday to you all!
the quotidian (10.23.17)
12 hours ago