My only regret about this recipe is that I found it at the end of pumpkin season last year (courtesy of this awesome blog).
I can't wait to make it a few times this year. As a side note, I found it easier to serve and eat as a main course rather than an appetizer.
Pumpkin Stuffed with Everything Good from Epicurious
Sunday, October 30, 2011
Massaged Kale and Craisin Salad with Feta Cheese
I'm always trying to get my family (and me) to eat kale. I love kale chips, but no one else does. I like them in a soup, but I don't have a recipe for a good soup that uses kale. So, I was excited to find this recipe. It's quick, it's easy, and my kids totally ate it.
Massaged Kale and Craisin Salad with Feta Cheese from Mel's Kitchen Cafe
Massaged Kale and Craisin Salad with Feta Cheese from Mel's Kitchen Cafe
Spicy Asian Cucumber Salad
I've had this recipe in my pile of "to try" recipes since 2007 (August 29, 2007 to be exact). Every time I went to clean out my folder, I would almost throw this recipe away because well, it'd been so long and I still hadn't made it.
I think the problem is that it needs 10 minutes to 1 hour to marinate. I was worried that longer might make the cucumbers mushy, and well, my vegetable dish of a meal never requires marinating time, so I just couldn't wrap my mind around how to do that, which in retrospect makes me look pretty rigid in my dinner-making routine (totally true).
Anyway, I'm so glad I did get around to making this this summer. The sesame oil adds a nuttiness not usually found in a cucumber salad, and the cucumbers don't get mushy and are perfectly delightful for lunch the next day if they make it that long.
Spice Asian Cucumber Salad
Cooks Country
Serves 4
1/2 cup rice vinegar
2 T fresh lime juice
2 T minced fresh ginger
1 hot red child (minced 1 1/2 T) we left this out
1 T toasted sesame oil mine wasn't toasted
3 cucumbers, peeled seeded and cut crosswise into 1/4 inch slices I used an hothouse English cucumber to cut out those steps
4 scallions, white and light green parts, sliced thin
1/4 c packed fresh basil leaves, chopped
Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5-6 minutes. Transfer to medium bowl and cool to room temperature.
Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve
I think the problem is that it needs 10 minutes to 1 hour to marinate. I was worried that longer might make the cucumbers mushy, and well, my vegetable dish of a meal never requires marinating time, so I just couldn't wrap my mind around how to do that, which in retrospect makes me look pretty rigid in my dinner-making routine (totally true).
Anyway, I'm so glad I did get around to making this this summer. The sesame oil adds a nuttiness not usually found in a cucumber salad, and the cucumbers don't get mushy and are perfectly delightful for lunch the next day if they make it that long.
Spice Asian Cucumber Salad
Cooks Country
Serves 4
1/2 cup rice vinegar
2 T fresh lime juice
2 T minced fresh ginger
1 hot red child (minced 1 1/2 T) we left this out
1 T toasted sesame oil mine wasn't toasted
3 cucumbers, peeled seeded and cut crosswise into 1/4 inch slices I used an hothouse English cucumber to cut out those steps
4 scallions, white and light green parts, sliced thin
1/4 c packed fresh basil leaves, chopped
Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5-6 minutes. Transfer to medium bowl and cool to room temperature.
Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve
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