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Cucumber Recipes From EatingWell Magazine
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Cucumber-Lemonade Chiller
From EatingWell:
July/August 2009
Pick up rosemary, cucumbers and lemons to concoct this grown-up lemonade that will keep you cool on a hot day.
Ingredients
- 3 large cucumbers
- 1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
- 1 cup water
- 6 ounces (3/4 cup) gin
- 1/2 cup lemon juice
- 3 tablespoons agave syrup, (see Note)
Preparation
- Cut 12 thin slices of cucumber for garnish.
- Peel
and chop the rest of the cucumber; transfer to a food processor, add
rosemary and puree. Pour the puree through a fine-mesh strainer set
over a medium bowl or large measuring cup. Press on the solids to
extract all the juice. Add water, gin, lemon juice and agave syrup to
the cucumber juice; stir until the agave is dissolved. Divide among 4
ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.
Tips & Notes
-
Note:
Agave syrup or nectar is the naturally sweet juice extracted from the
agave plant. It has a lower glycemic index than table sugar, but is
even sweeter. Use it in moderation when substituting for table sugar.
Look for it near other sweeteners in natural-foods stores.
Nutrition
Per serving:
169 calories;
0 g fat
(0 g sat, 0 g mono);
0 mg cholesterol; 18 g carbohydrates; 1 g protein; 1 g fiber; 6 mg sodium; 241 mg potassium.
Nutrition Bonus: Vitamin C (32% daily value).
Seared Scallops with Sautéed Cucumbers
From EatingWell:
September/October 2007
Sweet sea scallops pair beautifully with lightly sauteed cucumbers. Try
adding a handful of julienned snow peas to the cucumbers, for extra
crunch. Serve simply with crusty bread or a few boiled new potatoes.
Ingredients
- 2 large English cucumbers
- 1/2 teaspoon kosher salt, divided
- Freshly ground pepper, to taste
- 3 teaspoons butter, divided
- 3 teaspoons extra-virgin olive oil, divided
- 1/4 cup reduced-fat sour cream
- 1 1/4 pounds large dry sea scallops, (see Tip), tough muscle removed
- 1 tablespoon minced fresh dill, or flat-leaf parsley for garnish
Preparation
- Cut
cucumbers in half lengthwise, scrape out seeds with a spoon and cut
crosswise into 1/4-inch-thick slices. Transfer to a colander set over a
bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes to drain.
- Heat
1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron skillet
over high heat. Add the drained cucumbers and cook, stirring, until
wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream and
cook, stirring, for 1 minute. Transfer to a small bowl.
- Wipe
out the pan. Heat the remaining 2 teaspoons butter and 1 teaspoon oil
over high heat. Add scallops, season with the remaining 1/4 teaspoon
salt and pepper and cook until lightly browned and cooked through, 2 to
3 minutes per side. Gently stir the cucumber mixture into the scallops.
Serve garnished with dill (or parsley), if desired.
Tips & Notes
-
Tip:
Be sure to buy “dry” sea scallops (scallops that have not been treated
with sodium tripolyphosphate, or STP). Scallops that have been treated
with STP (“wet” scallops) have been subjected to a chemical bath and
are not only mushy and less flavorful, but also will not brown
properly.
Nutrition
Per serving:
225 calories;
9 g fat
(4 g sat, 3 g mono);
60 mg cholesterol; 10 g carbohydrates; 25 g protein; 1 g fiber; 377 mg sodium; 697 mg potassium.
Nutrition Bonus: Selenium (46% daily value), Magnesium (25% dv), Potassium (20% dv), Vitamin C (15% dv).
Creamy Cucumber Soup
From EatingWell:
May/June 2007
There's no reason to only use cucumbers raw—they are wonderful sautéed
then pureed with avocado for a silken-textured soup that's good warm or
cold.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon lemon juice
- 4 cups peeled, seeded and thinly sliced cucumbers, divided
- 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Pinch of cayenne pepper
- 1 avocado, diced
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/2 cup low-fat plain yogurt
Preparation
- Heat
oil in a large saucepan over medium-high heat. Add garlic and onion;
cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon
juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth,
salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a
gentle simmer until the cucumbers are soft, 6 to 8 minutes.
- Transfer
the soup to a blender. Add avocado and parsley; blend on low speed
until smooth. (Use caution when pureeing hot liquids.) Pour into a
serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber
slices. Serve the soup warm or refrigerate and serve it chilled. Just
before serving, garnish with the chopped cucumber and more chopped
parsley, if desired.
Tips & Notes
- Make Ahead Tip: Refrigerate for up to 4 hours.
Nutrition
Per serving:
173 calories;
12 g fat
(2 g sat, 8 g mono);
2 mg cholesterol; 15 g carbohydrates; 4 g protein; 5 g fiber; 494 mg sodium; 544 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value), Potassium (16% dv).
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Quick Pickles
From EatingWell:
May/June 2007
Here's a way to make better-than-store-bought pickles in under an hour.
The secret is pouring the hot vinegar mixture over slices of cold,
crisp cucumber. These pickles have the perfect balance of sour and
sweet—though closer to a “bread and butter” taste, they still satisfy
the vinegar-loving pickle crowd. In our humble opinion, there's no
reason to ever buy another jar of pickles.
Ingredients
- 1 1/4 pounds pickling cucumbers, trimmed and cut into 1/4-inch slices
- 1 1/2 teaspoons salt
- 1 cup cider vinegar
- 1 cup white vinegar
- 1 cup light brown sugar
- 1 cup slivered onion
- 2 cloves garlic, slivered
- 1 teaspoon dill seed
- 1 teaspoon mustard seed
Preparation
- Place
cucumber slices in a colander set in the sink. Sprinkle with salt; stir
to combine. Let stand for 20 minutes. Rinse, drain and transfer to a
large heatproof bowl.
- Meanwhile, combine cider
vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard
seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for
10 minutes. Pour the hot liquid over the cucumbers; stir to combine.
Refrigerate for at least 10 minutes to bring to room temperature.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 10 days.
Nutrition
Per serving:
10 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g
carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 0 mg sodium;
16 mg potassium.
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Cucumber & Black-Eyed Pea Salad
From EatingWell:
May/June 2007
An easy salad to serve with grilled chicken or steak for supper or on a
bed of greens for a satisfying lunch. Substitute white beans or
chickpeas for the black-eyed peas if you prefer.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
- Freshly ground pepper to taste
- 4 cups peeled and diced cucumbers
- 1 14-ounce can black-eyed peas, rinsed
- 2/3 cup diced red bell pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup slivered red onion
- 2 tablespoons chopped black olives
Preparation
- Whisk
oil, lemon juice, oregano and pepper in a large bowl until combined.
Add cucumber, black-eyed peas, bell pepper, feta, onion and olives;
toss to coat. Serve at room temperature or chilled.
Nutrition
Per serving:
160 calories;
10 g fat
(3 g sat, 6 g mono);
11 mg cholesterol; 12 g carbohydrates; 5 g protein; 3 g fiber; 270 mg sodium; 273 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).
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