food - nutrition - recipes

 

 

Salads

 

Cucumber Salad with Sour Cream


Ingredients:
3 small cucumbers, peeled and sliced thin
1/2 cup sour cream
2 Tbs lemon juice
2 Tbs vinegar
2 Tbs sugar
1/4 tsp salt
2 tsp dried dill
Procedure:
Mix all the ingredients together and chill an hour or so before serving.
Scott Sysum -The Lary Kitchen in the WW Forum



I am growing cucumbers this year, an Asian variety. They are at least a foot long and not too full of seeds. I did seed the one I used for the salad tonight as it was a bit overgrown but if I stay on top of them, the seeds are very fine and small.

Another Cucumber Salad with Sour Cream or Yogurt


Ingredients:
1 to 1.5 pounds of cucumber, peeled, seeded, and thinly sliced
1/2 cup sour cream or yogurt (I like Greek yogurt)
2 Tbs lemon juice, preferably freshly squeezed
a pinch of cayenne pepper (I use old bay seasoning)
salt and pepper to taste
1/4 cup chopped fresh dill or parsley ( I used parsley but sprinkled some dried dill as well)
If your cucumbers are seedy, peel them slice them lengthwise and then scrape the seeds out. Slice thinly.
Mix the sour cream, lemon juice, cayenne and salt and pepper. Toss the sour cream dressing with the sliced cucumbers and chill for an hour or two or serve right away.
Scott Sysum - The Lary Kitchen in the WW Forum


 

OK, so its cucumber salad and yogurt. Simple and tasty.

Salade de concombres a la creme fraiche

Ingredients:
2 cucumbers
1 cup creme fraiche (I substitute Greek style yogurt)
1 tablespoon lemon juice
2 pinches of salt
1 pinch of pepper
Procedure:
Slice the cucumbers in 1/8 inch slices (a food processor is great for this). If you are using garden cucumbers, you will want to peel them and remove the seeds before slicing.
Place the cucumber slices in a bowl and toss with the lemon juice, creme fraiche or yogurt, and salt and pepper. Serve cold.
Makes 4 servings.
Scott Sysum -The Lary Kitchen in the WW Forum




It came from an old Mennonite cookbook. Sometimes I add sliced tomatoes

Cucumber Salad with Onions and Peppers


Ingredients:
2-3 cucumbers, peeled and thinly sliced
1/2 cup green peppers, chopped (optional)
1/2 cup sliced onions
1 cup water
1/4 cup vinegar
2 tsp salt
3 Tbs sugar
Procedure:
Mix the cucumbers, green peppers and onions in a small bowl. Mix the water, vinegar, salt and sugar in a small bowl and then pour over the cucumber mix. Refrigerate at least an hour before serving.
Scott Sysum - The Lary Kitchen in the WW Forum


From: "Vegetables", by James Peterson. Found on Amazon

Fennel & Mushroom Pasta


This can be served warm or chilled as a salad.
1 small fennel bulb
2 tablespoons olive oil
1 pound mushrooms sliced
1 cup heavy cream
3 tablespoons balsamic vinegar
3 tablespoons finely chopped fresh basil, mint, or parsley
1 pound pasta
1. Sauté cut fennel in olive oil over medium heat for about 10 minutes.
2. Add sliced mushrooms and cream to the pan and simmer for about 10 minutes.
3. Remove from heat and let cool for about 15 minutes.
4. Stir in vinegar, chopped herbs, chopped fennel fronds, and salt & pepper to taste.
5. Toss hot pasta with sauce in a mixing bowl.
6. Enjoy!
Elizabeth Finchem - The Lary Kitchen in the WW Forum

 

 

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