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Attack of the cucumbers!

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  • #16
    1



    Cucumber gazpacho. Do a search on line and you will find some recipes. I just checked a couple out and they all looked primal to me.


    Here is a link to an example of one


    http://www.culinarycafe.com/Vegetari..._Gazpacho.html

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    • #17
      Give them to someone that loves cucumbers. Me, me, me!!!!

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      • #18
        Originally posted by RogerDeRok View Post
        I make my cucumber salad quite often. I chop up a cucumber, a jalapeno, an avocado, some purple onion and a tomato and I add a little sea salt, and it's so good!
        That sounds yummy! In the south we do cucumber tomato vinegar. I also like it with hummus (not primal) and in salads.

        Also obviously pickle those suckers!

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        • #19
          Originally posted by lea View Post
          That sounds yummy! In the south we do cucumber tomato vinegar. I also like it with hummus (not primal) and in salads.

          Also obviously pickle those suckers!
          We do something similar:

          Cucumber
          Grape Tomatoes
          Onions
          Rice Wine Vinegar
          and Anchovies

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          • #20
            Everyone is forgetting the best way hands down to use cucumber. As a cocktail ingredient! It's really good, you would be surprised. If your avoiding alcohol you could make the drink without it.
            The best site is this one from about.com, there are 25recipes but a lot call for flavored vodka which you probably wouldn't have on hand. I can't wait to try this one.

            Sriracha Mexican Rodeo
            Yield: 1 Cocktail
            Ingredients:
            1 1/2 ounces reposado tequila (I would use vodka)
            1 ounce Cointreau orange liqueur
            Fresh lemon & lime juice, with simple syrup (I'd skip this and I'd probably use a pinch of salt
            Several jalapeno peppers
            Half a cucumber
            Sriracha salt for rimming *(recipe below)
            Lemon and lime wedges for garnish
            Preparation:

            Slice several jalapenos lengthwise and remove 98% of seeds and tail.
            Peel half a cucumber and cut into quarters.
            Place pepper and cucumber in a blender and blend until you get a nice juice. Pour this out of the blender into a separate container.
            Pour the tequila and Cointreau into the blender and mix.
            Add 1 medium ladle of the jalapeno-cucumber juice and mix again.
            Add a medium-sized scoop of ice and float the mixture with the housemade sour mix.
            Blend until "frothy frozen."
            Pour into a chilled glass with a sriracha salt rim and garnish with a lemon and lime.
            Yum yum yum

            http://cocktails.about.com/od/cockta...il-Recipes.htm

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            • #21
              Split 4 cukes in half and drop them into boiling water for 5 minutes then take them out to cool.

              Saute 1/2 cup onions and 2 tbsp parsley for 5 minutes, then add a couple of chopped cloves of garlic, mushrooms, 1Tbsp Worchester, 1/2 cup bread crumbs (and any spices you like-I add cayenne) and 1/2 l.b of shrimp But really, you can add anything you like- sausage instead of shrimp, no meat, whatever.

              Then scoop out the pulp from the cooled cucumbers (I do this with a melon baller into a colander and save the liquid that squeezes out of the pulp).
              Mix the pulp in with all of the other stuff until homogeneous and refill the cucumbers. Place them in a casserole dish. into the bottom of the dish, pour 1/2 cup of the liquid you got from the pulp and add 1/2 cup white wine. Sprinkle with Romano cheese and bake at 350 for an hour covered.

              You can use this basic formula for any veggie. I've even done onions and tomatoes.

              This is all from good ol' Justin Wilson.

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              • #22
                Originally posted by SherryLRogers255 View Post
                Everyone is forgetting the best way hands down to use cucumber. As a cocktail ingredient!
                Cool. slice thin.
                Add to Hendricks Gin over ice along with pink rose petals.

                Done.

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                • #23
                  You can use cucumber through all sorts of salad.
                  This is my favorite:
                  - mixed lettuce
                  - half a cucumber in small pieces.
                  - handfull of nuts
                  - grilled chicken or ham (in small pieces)
                  - a bit of good italian cheese
                  - dressing of choice.
                  - shredded carrot
                  - shredded bacon

                  I have it for lunch at least once a week but you can easily variate of add what ever you like to it.
                  We have added pineapple, raisins, etc...
                  My story, My thought....

                  It's all about trying to stay healthy!!!!

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                  • #24
                    Simple, but delicious snack idea.

                    Step 1
                    Open a jar of organic peanut butter.

                    Step 2
                    Dip the cucumber in the jar and scoop out a generous amount of butter.

                    Step 3
                    This is a bit tricky. With experience, you will know the right size of the bite to get the creamy/crunchy peanut butter and cool cucumber into the bite.
                    So try it.

                    Word has it that if you do this exercise with your boyfriend this usually results in a good full body work out.
                    Few but ripe.

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                    • #25
                      Ragout of Cucumber

                      Neil Cooks Grigson: #172 Cucumber Ragout

                      I used to have a simple recipe for a cucumber ragout by Hannah Glasse - 18th century English cook. It was basically an onion chopped and sweated in butter, half a cucumber chopped into dice and added to the onion, sweated for perhaps 10 minutes, then a tablespoon of chicken stock added to just keep it moist. Simmer gently until the cucumber is softening slightly (add more stock if it is drying out). When it is easily pierced by the tip of a knife, add salt, pepper, a desert spoon of chopped dill (I use a teaspoon of dried dill) and just enough double (heavy) cream to make a sauce. Heat through and serve. It is delicious.

                      Most of the early recipes I have seen and used are rather imprecise, as the one above, but great fun to try and this one is really good. Superb with roast shoulder of lamb...

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                      • #26
                        Why don't you sell them to an organic market stall?
                        Healthy is the new wealthy.

                        http://www.facebook.com/groups/ances...handnutrition/

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