Cucumber Salad

2010-4-26

Cucumber Salad

I'm calling this a cucumber salad, for lack of a better term.

Immediately is just the recipe itself, followed by a photo essay with more details for the recipe.

Ingredients:

• 1/2 an onion, cut into very thin, moon-shaped pieces
• 4 cluster tomatoes, diced
• 5 small, seedless cucumbers, peeled and cut into somewhat thin pieces and quartered
• sea salt - 2 tsp*
• rice vinegar - 1 tbs*
• white, granulated sugar - 1 tbs*
  

Directions:

Place the aforementioned ingredients into a large enough container to allow it to soak up the natural juices that will result from the salt and vinegar interacting with the vegetables and onion. Let it sit for awhile (to soak up the salt, vinegar, and sugar), in the refrigerator (if you want to eat it cold - great for a hot day) before serving.

***

Here's the more unabridged, photo essay version of the recipe.

Ingredients:

Half of this. An onion.


4 cluster tomatoes. Love fresh stuff.


5 seedless cucumbers.



Sea salt.

Followed by rice vinegar. Other types of vinegar, such as balsamic vinegar, are fine, too; but they will color or dye the vegetables. Not so visually appealing those other vinegars.


White granulated sugar.


Here's the preparation process.

Half the onion.


Then cut thinly, as thin as you can muster. I'm not a master cutter.


As for the tomatoes, begin by halving them.


Then, take a half and cut into smaller pieces.


Dice those babies.


Cucumbers. I peeled mine and cut the ends off. Then cut them like so.


Then half each piece, like so.


Here's where my memory gets fuzzy.

1 tablespoon of sugar.


1 tablespoon of rice vinegar.


2 teaspoons of sea salt.


Mix everything.


Let sit and then serve.

Spring, spring, spring is in the air, and so am I

We've been getting thunderstorms the past couple days (today included). Even got a brief tornado warning. Trees are budding, flowers are starting to show their colors. We have cool mornings and cool evenings. Sometimes we've got unpredictable weather. All remnants of the spring season; I love it. This is one of my favorite seasons, if not the favorite. Because I love spring and because I love my spouse, I made three dishes this afternoon, whilst the girls were off dreaming in dreamland.

First on the chopping block, guacamole. Mmm, mmm goodness. Don't believe me? Come over for some. I'm not known for stinginess.

2010-4-22

Next, I made a cucumber salad of sorts. Seedless cucumber, sea salt, sugar, rice vinegar.



Last but not least, I made potato and chicken curry. Tried a new curry thing.

Delicious, but also very spicy and very salty. Not for the non-spicy or mild folks. Seriously. And I only used half the package. For those who think spiciness is a way of enjoying for, this is for you. This isn't spicy and nothing else; it has a wonderful richness to it. What else? It has no added MSG and no preservatives.

For what I made, here's my recipe:

Ingredients:

• Mae Ploy Yellow Curry Paste - half a package
• 6 potatoes (should have used double the amount)
• chicken breast, cut into small pieces
• half an onion, diced
• milk

Directions:

I cooked the potatoes in a pot separately. In a pan, I caramelized the onion, using a bit of olive oil. Then I put the chicken breast into the pan. Once the chicken breast was fully cooked, I dumped everything else in (potatoes, the curry paste, milk).

There it is folks, the chicken and potato curry. Excellent over rice.

2010-4-22