Sunday, July 29, 2012
Cooking Up Cucumbers
We've been experimenting with new cucumber recipes, and tried this cold pasta salad. It's great with onion or with radishes.
Cucumber and Bow-Tie Pasta in Sour Cream-Chive Dressing
3/4 cup nonfat organic sour cream
1/4 cup chopped organic chives
2 Tbsp. white wine vinegar
1 tsp. sugar
1/4 tsp. freshly ground pepper
3 cups cooked bow-tie pasta
3 cups sliced organic cucumbers, quartered
1/4 cup sliced organic radishes
Dressing: In medium bowl, combine sour cream, chives, vinegar, sugar and pepper; stir to mix well.
In a large serving bowl, combine pasta with cucumbers. Pour dressing over pasta mixture; gently toss until evenly coated. Top with slices of radishes. Refrigerate, covered, until well chilled.
Note: We added chopped organic onion for more flavor.
I looked up the health benefits of cucumbers, and am amazed at how God created such wonderful foods for us. And that we can grow them from a simple seed.
I made Cucumber - Mango Salsa. . .one reader suggested omitting the garlic and adding red bell pepper and red onion. We did that and it was a big hit here with chips or on meats and fish.
I made Cucumber-Ginger Jelly. . .I couldn't wait for my library books to come in (for the recipe I forgot to write down), so I looked one up on the Internet. They were more on the runny side in the first 24 hours, but after putting a jar in the refrigerator, it set up more. I may seek ideas to use this as a syrup, and wait on those library books to come in. It may very well be my new burner I used. It has one less coil than the previous one, so I may have not boiled the sugar in it enough, prior to adding the pectin. It's got good flavor anyway.
We made a cool cucumber face mask with yogurt and cucumber, and cooled our eyes with cold slices of cucumber.
The days have been very long this past week, and I finally spent time on the front porch. The weather is cooler now.