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Help me use up my...

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  • Help me use up my...

    Since it's summer, I'm sure there's other MDA folks who are dealing with a glut from the garden, or crazy stuff in their CSA box. So I figured I'd open up a thread for people who need help figuring out how to use up XYZ vegetable.

    Mine is cucumber. I like a little cucumber in my salad now and then, so I figured it would be a fun thing to throw in the garden. I wasn't quite counting on 3 full size cucumbers a week! Aside from pawning them off on my co-workers, any ideas?

  • #2
    Cucumber and onion salad in a vinegar dressing served super cold. Greek salad w cucumbers. Cucumber crudite w your choice of dressings. Just a few.


    • #3
      When I was a kid, I would eat cucumber raw. It was a guilty pleasure. Sneak into fridge, snatch green monster, run into corner and chomp away.
      --Trish (Bork)


      • #4
        I really like cucumber juice. Cucumber + water + sweetener in a blender. Tastes very watermelon-like and is a pretty green color.


        • #5
          Cut in half, scoop out the wet core, and stuff with layers of tuna salad and guacamole. Or anything else you can stuff inside. A long ice-tea spoon works well for scooping and stuffing. I also like to put a big cashew on top for garnish.


          • #6
            Make greek-style sauce:

            Tzatziki (Greek Yogurt and Cucumber Sauce)(Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't. Recipe courtesy of Georgette.)
            3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
            juice of one lemon (about 3 T)
            1 garlic clove, chopped
            2 medium cucumbers, seeded and diced
            about 1 T kosher salt for salting cucumbers
            1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
            Kosher salt and fresh ground black pepper to taste
            If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
            In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
            This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

            I prefer it with dill, and its great with meats, on salads, or by the spoon.


            • #7
              I like cucumbers:

              Topped with chicken salad
              Slices w/black pepper as a side dish
              Slices dipped in hummus (Nowadays, I'd use that eggplant dip that I can't spell to be actually primal lol)
              cut into spears and wrapped with deli type meats
              My journal
              7/5/11 -Size 14;
              1/10/12 -Size 4


              • #8
                ferment them
                cut them up, sprinkle with salt and lemon juice, and cover with spring water. let them ferment in a jar til they taste right then stick them in the fridge


                • #9
                  Good timing!

                  I found this idea for cucumber aqua fresca out on the Internet recently: Cucumber Agua Fresca Recipe -

                  You'd have to find a substitute for the sugar to make it Primal. I thought it'd be tasty just excluding it completely.



                  • #10
                    Originally posted by dragonmamma View Post
                    Cut in half, scoop out the wet core, and stuff with layers of tuna salad and guacamole. Or anything else you can stuff inside. A long ice-tea spoon works well for scooping and stuffing. I also like to put a big cashew on top for garnish.
                    Cucumber slices with tuna or chicken salad is one of my favorite replacements for tea sandwiches.
                    My primal journal that I don't update enough:


                    • #11
                      I love a cold cucumber soup - if you eat dairy this might be an option. I put in a lot more shrimp than suggested - chopped to a nice bite size.

                      Or, you could slice, pickle and can them. Homemade pickles are fantastic.
                      My primal journal that I don't update enough:


                      • #12
                        Cucumber kimchi.
                        Korean-style cucumber pickle.
                        Korean cold cucumber soup.
                        Positively Radical Pigeonholes are for Pigeons!


                        • #13
                          I saw this the other day and it looked good:

                          This salad is best served within one hour of being dressed.

                          * 4 cucumbers , peeled, halved lengthwise, seeded, and sliced very thin
                          * 1/3cup white wine vinegar
                          * 1tablespoon lemon juice
                          * 2teaspoons extra virgin olive oil
                          * 1 1/2teaspoons sugar (optional)
                          * 1teaspoon salt
                          * 1/8teaspoon pepper
                          * 1/2cup pitted kalamata olives , chopped coarse
                          * 1 shallot , sliced very thin
                          * 1/2cup chopped fresh parsley
                          * 1teaspoon minced fresh oregano
                          * 3tablespoons sliced almonds , toasted and chopped coarse


                          1. 1. Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.
                          2. 2. Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lemon juice, oil, sugar, salt, and pepper.
                          3. 3. When ready to serve, add cucumbers, olives, shallot, parsley, and oregano to dressing and toss to combine. Let stand for 5 minutes; retoss, sprinkle with almonds, and serve.

                          I'm also fond of adding cucumber slices to my water. It's very refreshing.


                          • #14
                            Cooked cucumbers are delicious. Here is a recipe I use with chicken a lot.

                            One sliced onion, two thickly sliced cucumbers, fresh dill, chopped, about 2 tablespoons sour cream, butter, salt and pepper, about two tablespoons chicken stock.

                            Fry the onion in butter until soft but not coloured. Remove from pan and add more butter. fry the cucumber until warmed through, add the chicken stock and the onions, lid and cook until the cucumber is softening but still has crunch - about 10 minutes. Now add the dill, sour cream and salt and pepper to taste. Heat through and serve.

                            Also curried cucumber is excellent, and cucumber soup is delicious.