My friend recently gave us a whole bag of cucumbers from her garden and while we all love sliced cucumber, we need a change of pace. We don't want them to go bad, because they are very delicious, but we need a few new recipes that use cucumbers. Chicken stir-fry is one of our favorites so if you have a recipe that includes cucumber, throw it out there!
Tracycj
Favorite Answer
Teriyaki Chicken and Cucumber Stir-Fry
Serves 4
4 Boneless, skinless chicken breast halves
1 Tbsp cornstarch
4 Tbsp bottled teriyaki sauce, divided
1 clove garlic, minced
1/2 large cucumber
4 Tbsp cornstarch
1/2 cup water
2 Tbsp vegetable oil, divided
1 medium onion, diced
1/2 cup shredded carrot
cooked Oriental noodles
Cut chicken into 1/2 inch pieces. In bowl, combine 1 tbsp cornstarch with 1 tbsp teriyaki sauce and garlic; stir in chicken. Let stand for 15 minutes.
Cut cucumber in half lengthwise, then crosswise into 1/4 inch slices. Combine 4 tsp cornstarch, remaining teriyaki sauce and water.
Heat 1 tbsp oil in wok or large skillet over high heat. Add chicken and stir-fry for 2 minutes; remove. Heat remaining oil. Add cucumber, onion and carrot and stir-fry for 4 minutes or until crisp-tender.
Add chicken and teriyaki sauce mixture. Cook and stir until sauce boils and thickens. Serve over noodles.
♥ Steff ♥
FRESH TOMATO AND CUCUMBER SALAD
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon sea or kosher salt
3-4 cloves garlic, minced
10 fresh basil leaves
5 fresh oregano leaves
3 small fresh cucumbers (pickling or thin slicing)
2 large beefsteak tomatoes, vine ripened
Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the "edge" off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad - use for another purpose.
Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates.
Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles).
With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.
Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.
Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.
Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini).
=]
wildflower
My favorite way of using cucumbers is in a salad. I peel the cucumbers, cut in half and de-seed the cucumbers with a serrated grapefruit spoon. Then I put them together, side by side and slice them kinda thinly but not paper thin. Put them in a bowl, add a few capers, a little chopped purple onion and your favorite vinagrette. Yum.
MB
Cucumber Tomato and Onion Salad
4 large ripe tomatoes, cut into eighths
2 cucumbers, peeled,sliced
1 red onion, thinly sliced
1/2 cup kalamata olive
1/2 cup feta cheese
1/2 cup chopped fresh parsley
3 tablespoons red wine vinegar
1/4 cup olive oil
salt and pepper
Place tomatoes, cucumbers, onion, olives, cheese and parsley in a bowl. Drizzle on the vinegar, oil, and add salt and pepper.
---------
Cut them in about 2" length slices. Hollow out the center of each slice & fill with salmon mousse, chicken, tuna, shrimp, egg salad. Top with a black olive & serve as an appetizeer.
-----------
Serve in a pita pocket w falafel & Tzaziki sauce Yogurt/dill & a little lemon juice).
---------
Cucumber Avocado Soup
1 large ripe avocado, pitted, peeled and cut into pieces
1 large English (hothouse) cucumber, cut into pieces
1 1/2 cups chicken stock
5 Tbs. fresh tomato or tomatillo salsa
3 Tbs. fresh lemon juice
1/2 cup sour cream
1/4 cup finely sliced green onions
Salt and freshly ground pepper, to taste
In a food processor, combine the avocado and cucumber and process until smooth. Add the stock, 3 Tbs. of the salsa, the lemon juice, sour cream and green onions and process until combined. Season with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 2 hours or up to 8 hours. Ladle into small bowls or cups. Garnish each portion with a dollop of the remaining 2 Tbs. salsa. Serves 4
Anonymous
this is my grandmas recpie for spagghetti salad, which includes cucumber!
2 large cucumbers, peeled seeded and chopped
1 small box cherry tomatoes, rinsed
1 green bell pepper
handful of spaghetti noodles (about enough for 2 servings)
enough ranch dressing to make a light sauce, about 1/3 cup
boil the pasta. meanwhile chop the veggies and put in a large bowl. season with salt and pepper. dump over the noodles and the ranch. mix well, chill for at least 30 minutes, and serve.
ps, this salad is sooooo delish i really hope you will try it!!!