Veggie Side Dishes - Cucumbers

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Cucumber Mousse

1 tablespoon plain gelatin
3 tablespoons cold water
2 tablespoons vinegar or lemon or lime juice
1 teaspoon grated onion
3/4 teaspoon salt
1/4 teaspoon paprika
1 cup cucumber, pared, seeded and chopped
1/2 cup whipping cream

Soak gelatin in water. Dissolve in a saucepan over heat. Add vinegar or juice, onion, salt and paprika. Chill this mixture until almost set. Drain cucumbers well. Whip cream until stiff. Beat the gelatin mixture gradually into the cream. Fold in cucumbers. Fill a wet mold with mixture and chill thoroughly. When set, invert onto a platter and garnish.

Su-no-Mono (Japanese Cucumber and Noodles)

1/4 cup sake
1 1/2 ounces cellophane noodles; mung bean thread
1/3 cup mild rice vinegar
2 tablespoons tamari soy sauce
2 tablespoons mirin
2 medium cucumbers
1/2 teaspoon salt
2 ounces cooked crab meat or 4 tablespoons chopped red bell pepper

Bring about 1/4 cup sake to a boil, immediately remove from heat and cool. Reserve 2 tablespoons of boiled sake. Cook the bean threads according to package directions; usually, boil for 3 minutes. Drain and place the noodles in a bowl of cold water. Run more cold water over the noodles until they are completely cool. Combine 2 tablespoons of the sake with the vinegar, soy sauce and mirin. Cool. Peel the cucumbers, cut in half lengthwise, remove the seeds and slice as thinly as possible. Place in a bowl, sprinkle with salt and allow to sit for a few minutes. Squeeze the salted cucumber slices. Rinse well, squeezing out all of the excess water after rinsing. In a bowl, place the noodles and then the cucumbers. Sprinkle on the crab meat or bell pepper. Pour the marinade over all and serve.

Cucumber In Sour Cream Salad

1 medium cucumber sliced thin
1 teaspoon salt
1/2 cup sour cream
1 tablespoon white vinegar
2 drops of Tabasco
2 tablespoons chopped chives
1 teaspoon dill seed or fresh chopped dill
pepper to taste

Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on paper towel. Combine sour cream, vinegar, Tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill.

Baked Cucumbers

2 large cucumbers, sliced
2 Spanish onions
1 cup chili sauce
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
margarine

Arrange cucumbers and onions in layers, adding to each layer, salt, pepper and flour. Cover with chili sauce and dot with butter. Bake at 350F until tender, about 30 minutes.

Trojan Pie

1 cup chopped cucumber
1 cup chopped tomato
1/4 cup chopped celery
1/4 cup green bell pepper
1 cup rice
1 can Mexican corn, drained
1/4 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon black pepper
1/4 teaspoon mustard
1 teaspoon olive oil
1/2 cup vinegar
1 tablespoon parsley, chopped
curly lettuce leaves
Parmesan cheese, grated fine

Mix the first 6 ingredients together in a large bowl. Combine salt, dill weed, black pepper, mustard, olive oil and vinegars. Pour over rice mixture. Chill for 4 hours or overnight. Place lettuce leaves on a plate. Top with salad. Garnish with parsley and Parmesan cheese. Makes 6 servings.

Refrigerator Pickles

7 cups sliced cucumbers
1 onion, halved and sliced
1 green bell pepper, sliced
2 cups sugar
1 cup vinegar
1 tablespoon salt
1 teaspoon celery seed

Combine all ingredients in a large plastic container with a tight fitting lid. Cover and store in the refrigerator for 24 hours before serving the pickles. Keep pickles refrigerated. They will last for up to two weeks. 12 servings

Cucumber Sandwiches

1 cucumber, peeled and sliced
1 small package of cream cheese
bread slices
dill

Spread the cream cheese on the bread. Put the cucumbers all over. Top with pieces of fresh dill.

Cool Cuke and Sweet Onion Salad

2 tablespoons sherry wine vinegar or any vinegar
1 tablespoon prepared mustard
1 tablespoon snipped fresh parsley
1 teaspoon olive oil
1/2 teaspoon crushed black pepper
2 cucumbers, thinly sliced
1 red onion, thinly sliced
1 hard cooked egg, chopped
4 lettuce leaves

In a large bowl, mix the vinegar, mustard, parsley, oil and pepper. Add the cucumbers, onion and egg, tossing to combine. Arrange the lettuce leaves on a large platter. Top with the cucumber salad. Serve immediately. Serves 4.

Macaroni Salad

1 pound curly macaroni
3 tomatoes, chopped
2 cucumbers, sliced and quartered
1 medium red onion, chopped or 2 bundles green onions with a few tops
4 to 6 tablespoons Salad Supreme Seasoning
1 8 ounce bottle Italian salad dressing
sliced black olives

Cook and drain macaroni, mix together with the next 5 ingredients, then top with the black olives. Chill and serve.

Creamy Cucumbers

1 cup mayonnaise
1 cup sour cream
3 or 4 medium cucumbers
1 large onion
kosher salt

Peel the cucumbers or not, it's up to you. Slice as thin as you can and put in large bowl take some kosher salt 1/4 to 1/2 cup mix in with the cucumbers. Let stand while you slice the onion again as thin as you can. Mix onions in with cucumbers and salt. Let stand room temperature for about an hour. then rinse thoroughly place in strainer in fridge and let stand again until well drained or cucumbers will be watery. Mix mayonnaise and sour cream together with the drained cucumbers; pepper to taste. Best if refrigerated over night before serving.

Cucumbers in Mustard Dressing

1 large organic cucumber, peeled, cut lengthways and deseeded
1 tablespoon sesame seeds
1 tablespoon vinegar
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons Dijon mustard
2 tablespoon organic olive oil

Toast the sesame seeds under the grill. Crush them in a mortar and combine with the vinegar, soy sauce, sugar and mustard, mixing well to a smooth paste. Stir in the oil slowly, making a thick dressing. Slice the cucumber halves very thinly and combine with the sauce. Chill for an hour before using. Toss again just before serving.

Tzatziki

1 cucumber, grated finely
8 ounces yogurt
1 tablespoon mint sauce
1 clove garlic, peeled and crushed

Mix the ingredients together and chill for at least an hour before serving. Serve with warmed pita bread or water cracker.

Peanut and Cucumber Salad
1 cucumber
1 small green pepper
2 ounces diced peanuts
1 tablespoon coarse coconut
2 tablespoons chopped mint
juice of 1/2 lemon
1 teaspoon sugar
salt
2 tablespoons oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
pinch of cayenne
salt and freshly ground pepper

Peel, seed and dice cucumber. Remove seeds and dice pepper. Put the vegetables, nuts and mint in a bowl. Stir the lemon juice and sugar together, add salt to taste and pour over vegetables. Heat oil in fry pan, add mustard seeds and when they start to pop, add the cumin and cayenne. Stir well and when the spices darken, pour the mixture over the salad.

Fried Cucumber

cucumbers
salt
pepper
cracker crumbs
1 egg, beaten
salad oil

Peel cucumber and cut lengthwise into 1/4 inch slices. Pat dry between paper towels; sprinkle with salt and pepper. Dip slices in cracker crumb, then in egg and again in crumbs. Deep fry in hot oil at 390F until delicately browned. Drain on absorbent paper.

Cold Cucumber Soup

4 cups cucumbers
1 1/2 cups buttermilk
1/4 cup fresh mint leaves
1 clove garlic
2 ice cubes
1 tablespoon red wine vinegar
salt and pepper to taste

Peel and crush garlic. Peel and seed all but 1/4 of one cucumber. Chop and place in a blender. Add 1 1/2 cups of buttermilk, mint, ice cubes and vinegar and blend until smooth. Season with salt and pepper. Garnish each bowl with cucumber slice and a sprig of mint.

Thai Fish Cakes with Cucumber Sauce (Tod Mun)

Fish Cakes:
1/2 pound firm white fish fillet
3 ounces fresh string beans, finely chopped
1 onion, finely chopped
1 stalk lemon grass, very finely sliced
1 tablespoon cilantro, finely chopped
1 or 2 finely minced Asian bird chiles or serranos
1 to 2 tablespoons fish sauce
1 egg
2 tablespoons cornstarch
1/4 teaspoon sugar
oil for frying

Cucumber Sauce:
1 cucumber
5 tablespoons sugar
1 cup boiling water
1/2 cup white vinegar
1 teaspoon sea salt
3 to 5 serrano bird peppers or 2 to 3 serranos, preferably red, finely chopped
3 shallots, finely chopped

Prepare Sauce:
Thinly slice cucumber, arrange in bowl; peeling is optional. Dissolve sugar in the boiling water. Stir in vinegar and salt. Pour this sauce over cucumber. Sprinkle with the chopped chiles and shallots. Chill. Mince the fish. Combine it with the string beans, onion, lemon grass, cilantro, chiles, fish sauce, slightly beaten egg, cornstarch and sugar. Blend well. Shape fish mixture into patties 2 inches in diameter, 1/2 inch thick. Preheat oil to 350F. Fry just a few at a time until golden brown. Drain on paper towels. Serve fish patties warm, with cucumber sauce. Garnish with sprigs of cilantro, if you like it, right before serving.

Yogurt and Cucumbers

Makes 4 cups

2 small cucumbers, peeled and thinly sliced
2 cups 2% yogurt
1/4 cup chopped walnuts
1/4 cup chopped raisins
2 tablespoons grated onion
1 tablespoon dried mint
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder

Place yogurt in a bowl and beat, with a spoon, until smooth. Add the other ingredients and fold together. Refrigerate and serve cold.
Cucumber Salad

1 or 2 cucumbers
8 ounces sour cream
1 dash pepper

Peel or don't peel cucumbers, depending on your taste. Slice cucumbers crosswise. Toss into bowl with sour cream. Add pepper to taste. Mix ingredients. For a cucumber salad with a zing, throw in some onion slices. When fresh most of the onion flavor will be concentrated in the onion, but if you let it sit overnight, the onion flavor will spread to the sour cream sauce. Serves 6.

Cucumber Yogurt Dip

2 8 ounce containers plain yogurt
1 pound cucumber, peeled, seeded and chopped fine
2 teaspoons finely chopped fresh dill plus dill sprigs for garnish
3 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
pita loaves, cut into wedges, as an accompaniment

Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, for 6 hours. Pour the liquid from the bowl and in the bowl stir together the drained yogurt, the cucumbers, squeezed dry between paper towels, the chopped dill, the garlic, the oil, the lemon juice and salt to taste. Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs and serve it with the pita wedges. Makes about 2 cups.

Cucumber Cups with Herbed Yogurt and Smoked Salmon

1 cup plain yogurt
a 14 to 16 inch seedless cucumber
3 scallions, minced
1/3 cup minced fresh dill plus dill sprigs for garnish
1/4 pound thinly sliced smoked salmon

Drain the yogurt in a fine sieve set over a bowl, its surface covered with plastic wrap, chilled, overnight. Cut the cucumber crosswise into sixteen 3/4 inch pieces and with a melon ball cutter scoop out the centers, forming 1/4 inch thick cups. Sprinkle the cucumber cups with salt and let them drain, inverted, on paper towels for 10 minutes. In a bowl combine well the yogurt, the scallions, the minced dill, salt and pepper to taste. Pat the cucumber cups dry gently and divide the yogurt mixture among them. Cut the salmon into eight 6 by 1/2 inch strips, halve the strips diagonally and roll them up, beginning with the pointed ends and turning the edges slightly, to form rose shapes. Arrange the salmon roses and the dill sprigs decoratively on the yogurt mixture. The filled cucumber cups may be made 1 hour in advance and kept covered and chilled. Makes 16 hors d'oeuvres.

Cucumber and Onion Raita

1 cup cucumber, diced in small cubes
1 cup onion, thinly sliced
1 1/2 cup natural yogurt
3 tablespoons garlic pickle
1 1/2 tablespoons fresh mint, finely chopped
1 green chili, finely chopped
salt
freshly ground black pepper

In a bowl mix the yogurt and garlic pickle until well combined. Add the cucumber, onion, mint, chillies and mix well. Season with salt and freshly ground black pepper. Transfer to a serving dish and sprinkle a pinch of garam masala over raita.

Dilled Cucumber Sandwiches

2 ounces Nuefchatel cheese; softened
1 tablespoon fat free or reduced calorie mayonnaise or salad dressing
1 to 2 teaspoons dried dill weed
1 teaspoon skim milk
1 garlic clove; finely chopped
8 slices whole grain bread; toasted if desired
2 small cucumbers; thinly sliced
freshly ground pepper

Mix Neufchatel cheese, mayonnaise, dill weed, milk and garlic. Spread cheese mixture on bread, Place cucumber slices on 4 slices bread. Sprinkle with pepper. Top with remaining bread. Makes 4 sandwiches.

Cucumber Pickles

24 cucumbers
1 cup salt
3 tablespoons pepper
3 pints cider vinegar
1 quart onion
1/2 pint olive oil
1/4 pound mustard, dry

Remove the skins from the cucumbers and slice very thin, add the peel and sliced onions and cover with the salt. Let stand over night. Drain well and add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and pour into air-tight jars and let stand for 6 weeks.

Stuffed Cucumber Kimchee


6 medium cucumbers
3 tablespoons salt
3 cloves garlic, minced
1 inch piece ginger, peeled and minced
6 green onions, finely chopped
1 Korean radish or several red radishes, julienned
4 tablespoons dried red chile powder
1 tablespoon sugar

If the cucumbers have wax on them, peel them. Cut them in half width wise. Take each half then make two slits lengthwise at 90 degree angles to each other, cutting from the raw end almost to the base but not all the way through. Rub salt on all sides of the cucumbers. Place cucumbers in a colander in the sink for 2 to 3 hours, or until wilted but still with some spring to them. While the cucumbers are draining, make the stuffing. Stir together the garlic, ginger, green onion, radish, dried red chile powder and sugar. Heat a pot of boiling water. After they have been salted and drained, quickly dip the cucumbers in the boiling water, swirl them around for 1 to 2 seconds to remove the excess salt, then plunge into ice water. Wipe the cucumbers dry then press the stuffing into the slits.Place the cucumbers in the jars, cover tightly and let sit in a cool dark place for one day. Serve chilled within two or three days, while still crisp.

Cucumber Stuffed Trout

1/2 cup chopped cucumber, seeded and peeled
1/2 cup shredded carrot
2 tablespoons chopped onion
1/2 teaspoon lemon pepper
2 tablespoons margarine or butter
1/2 cup hot water
1 teaspoon chicken bouillon granules
2 tablespoons minced parsley
3 cups dry bread cubes
4 small trout, about 1/2 pound each

In small skillet, cook cucumber, carrot, onion and lemon pepper in margarine over medium heat until tender, about 6 minutes, stirring constantly. Blend in water and bouillon granules. Heat to boiling. Add parsley. Remove from heat. In medium bowl, stir bread cubes and vegetable mixture until coated. Place fish in lightly oiled 13 x 9 inch pan. Stuff each trout with 1/4 of bread mixture. Bake until fish flakes easily at backbone, about 20 minutes. Makes 4 servings.

Hot Cucumber Soup

2 teaspoons butter
1 cucumber
2 cups chicken stock
2 scallions
1/2 teaspoon vegetable salt seasoning
pinch of nutmeg
2 tablespoons yogurt
2 teaspoons mint leaves, chopped

Melt butter in pan. Peel cucumber and cut in half lengthwise. remove the seeds and cut into thin slices. Saute for 2 minutes. Chop the scallions and add them, together with the chicken stock and spices, to the pan. Simmer for 5 minutes. Serve hot, topped with yogurt and chopped mint.

Spiced Cucumber Salad

3 cucumbers
1 teaspoon sesame seeds
1 teaspoon salt
1 teaspoon soy sauce
1 tablespoon sesame oil
1 teaspoon hot soybean paste
few drops of lemon juice

Clean and peel the cucumbers. Cut into slices and then smaller pieces. Add salt and mix. Let salt soak in for 15 minutes. Rinse cucumber and dry it. Blend cucumber first then add sesame seed, sugar, soy sauce, hot soybean paste and lemon. Chill and serve.

Chicken and Cucumber in Lemon Sauce

2 large cucumbers, peeled, halved, approximately 4 cups
7 tablespoons butter
1/2 cup flour
1/8 teaspoon pepper
6 skinless, boneless chicken breast halves
1 teaspoon olive oil
1 cup chicken stock
1 cup whipping cream
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons minced dill

Place cucumbers in colander. Sprinkle with salt, toss, and let drain 1 hour. Pat cucumbers dry. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add cucumbers and saute until light brown, about 7 minutes. Set aside. In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste, set aside. Place remaining 1/2 cup flour in shallow baking dish with pepper and season with salt. Coat chicken and shake off excess. Melt remaining 3 tablespoons butter with oil in another heavy large skillet over high heat. Add chicken and saute until brown. Add 1/2 cup stock. Reduce heat to medium, cover and simmer until chicken is cooked through about 4 minutes. Transfer chicken to platter. Add remaining 1/2 cup stock to chicken skillet. Increase heat to high and boil until reduced to 1/4 cup about 3 minutes. Add cream and bring to boil, stirring constantly. Reduce heat and simmer until thickened to sauce consistency about 2 minutes, stirring frequently. Stir in lemon juice and 1 tablespoon dill. Season to taste with salt and pepper. Add chicken and cucumbers to sauce, heat through. Transfer to plates. Spoon sauce and cucumbers over chicken. Sprinkle with tablespoon dill.

Tapanede in Cucumber

8 ounces pitted black olives
4 ounces garlic
4 ounces anchovy in olive oil
3 ounces drained capers
2 to 3 ounces olive oil
freshly ground black pepper
cucumber
Ritz crackers or similar circular, salty crackers

First, prepare the tapenade. Puree the olives, garlic, anchovy and capers in a food processor until you have a smooth paste. Add the olive oil, continue processing for a short while and the tapenade is ready. Cut off one end of the cucumber and remove the seeds using a narrow knife. Fill the hollowed cucumber with tapenade. Press a cracker against the cucumber end, cut off a slice of the cucumber and catch the slice on the cracker. Repeat the procedure until you have enough crackers, each covered with a tapenade filled cucumber slice. Any tapenade that is left will keep for at least a week in the fridge and can be used as a spread.

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