SAUTEED CUCUMBERS
You may not have considered cucumbers for a vegetable sauté, but these will change your mind.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Peel cucumber, and cut into large chunks.
- In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.
Nutrition Facts : Calories 39 g, Fat 3 g
SAUTEED CUCUMBERS WITH GREEN HERBS
Sautéeing cucumbers with green herbs is a surprisingly delicious way to prepare the produce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- With a vegetable peeler, peel skin of cucumber in lengthwise strips, alternating and removing about half of the skin. Cut cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut each half lengthwise in 3 or 4 wedges, then crosswise into 2-inch lengths.
- Bring a pan of salted water to a boil, add cucumbers, and simmer until almost tender, 3 to 5 minutes. Melt butter in a medium skillet over medium heat. Add cooked cucumbers, mint or dill, and pepper to taste. Cook until cucumbers are very hot, about 1 minute.
CUCUMBER MINT RAITA
Steps:
- Transfer the yogurt to a large glass mixing bowl. Whisk until smooth, about a minute. Fold in the cucumbers, mint, honey and cumin. Stir until completely incorporated. Finish with the lemon juice and salt and pepper to taste. Cover with plastic and chill until ready for use. Serve garnished with the lemon zest and mint. Can be made ahead of time and refrigerated in an airtight container for up to 3 days.
MINT CUCUMBER SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
- Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
- Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.
YOGURT WITH CUCUMBER AND MINT
The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce. It also makes an excellent snack.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
- Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.
GREEN SMOOTHIE WITH CUCUMBER AND CUMIN
This smoothie, the only savory drink in this week's Recipes for Health, is a bit like an Indian lassi, with a little heat from the pinch of cayenne, and some lovely spice. I used a mix of baby greens - chard, baby kale and spinach, as well as parsley and mint. It makes for a filling lunch.
Provided by Martha Rose Shulman
Categories breakfast, brunch, lunch, shakes and smoothies
Time 2m
Yield 1 generous serving
Number Of Ingredients 11
Steps:
- Place all of the ingredients in a blender and blend at high speed for 1 minute. Serve.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 183 milligrams, Sugar 15 grams, TransFat 0 grams
SAUTEED CUCUMBERS WITH CUMIN AND MINT
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- Peel cucumber and quarter lengthwise. Cut out and discard core. Cut each quarter crosswise into 4 pieces. Cut each piece lengthwise into 4 strips.
- In an 8- to 9-inch non-stick skillet heat oil ove moderately high heat until hot but not smoking and sauté cucumber with salt to taste, stirring, 3 minutes. Stir in cumin and water. Boil mixture, stirring, until liquid is evaporated and stir in mint and salt and pepper to taste.
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CUCUMBER SALAD WITH MINT - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 20 minsCategory SaladsCalories 108 per serving
- Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
- Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
- Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
- In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.
SAUTéED CUCUMBERS RECIPE | MYRECIPES
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Servings 8Calories 43 per serving
- Bring a large pot of salted water to a boil. Peel cucumbers, halve lengthwise and scoop out seeds. Cut each half lengthwise into three pieces. Drop into boiling water, bring back to a boil and cook for 2 minutes. Drain.
- Melt butter in a large skillet over medium-high heat. Add blanched cucumbers and stir or toss until just tender and warmed through, 2 to 3 minutes. (Do not overcook, as this makes cucumbers bitter.) Stir in mint, season with salt and pepper and serve immediately.
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