| Cucumber Garlic and Yogurt Sauce
1 cucumber, peeled
2 cups plain low-fat yogurt
2 garlic cloves, peeled and crushed with a pinch of salt
3 tsp dried mint, crumbled and pressed through a fine sieve
1 tsp olive oil
Sprigs of fresh mint for garnish
Finely dice the cucumber
In a medium bowl, combine the yogurt, garlic, and ¾ teaspoon salt. Add the cucumber and the dried mint, and blend well.
Cover and refrigerate until well chilled, about 1 hour.
Garnish with a drizzle of olive oil and sprigs of fresh mint.
- 1 seedless European cucumber, or 2 American cucumbers
- 3 tablespoons cider or white vinegar
- 1 tablespoon sugar
- salt and freshly ground black pepper
- 1 small red onion, sliced and broken into rings
- 3 tablespoons finely chopped fresh dill
Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber widthwise. Place the vinegar, sugar, salt, and pepper in a bowl and whisk until the sugar is dissolved. Add the cucumber, onion, and dill, and toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.
Shrimp & Cucumber Stir Fry2 large cucumbers, peeled
3 T salad oil
2 T minced fresh ginger
1 clove garlic, minced
1/4 cup (2.5oz / 70.87 grams) minced green onions (including tops)
1 pound (453.6 grams) medium-sized shrimp, shelled and deveined
cooking sauce(recipe follows)
Prepare cooking sauce and set aside. Cut cucumbers in half lengthwise; scrape out and discard seeds. Cut each cucumber half crosswise into 1/4 inch thick slices. Place a wok or heavy pan over high heat. When wok is hot, add 1 tablespoon of the oil. When oil is hot, add cucumbers and 1 tablespoon of the ginger; stirfry until cucumbers are tender-crisp to the bite (about 3 minutes). Pour onto a platter and keep warm.
Pour remaining 2 tablespoons oil into wok. When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp; stirfry until shrimp is cooked through (about 3 minutes).
Stir cooking sauce, pour into wok, and stir until sauce boils and thickens. Season to taste with salt, then pour over cucumbers.
Cooking Sauce: Stir together 3 tablespoons dry Sherry or regular -strength chicken broth, 2 tablespoons distilled white vinegar, 1 1/2 tablespoons soy sauce, 1 teaspoon cornstarch (corn flour or potato flour), and 1/2 teaspoon sugar.
Simple Cucumber Salad
(try cilantro, parsley or sage)
- 1-2 cucumbers, sliced
- 1-2 peppers, diced
- a few leaves of your favorite herb
Add as desired:
- 3-4 tablespoons Italian dressing
(some people prefer ranch dressing)
Mix and serve cool as a side dish or as a topping to lettuce mix.
- a handful of green beans, cut to 1” lengths
- a handful of shelled peas
- chopped tomato