I’ve been looking for a tasty way to replace traditional noodles in my diet and this is a nice alternative. I got me a new fancy spiral vegetable slicer (thanks Mom!) and it worked great for this. I wouldn’t say cucumber is an equally good replacement for real noodles, but for a person that doesn’t much care for cucumber, I thought they were pretty tasty, not to mention a lot easier on the ol’ waistline. So try this out next time you want a side of noodles with your meal. You won’t be disappointed!
- 1 teaspoon sesame seeds
- 2 cucumbers
- 1 tablespoon tahini
- 1 tablespoon organic sunbutter (I used cashew butter)
- 1 teaspoon sesame oil
- 1 tablespoon coconut aminos (or soy sauce if you don’t care about strict Paleo rules)
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, crushed
- 1/4 teaspoon powdered ginger
- 1 tablespoon water (if needed)
- 1 scallion, dark green part only, thinly sliced
Heat a small saute pan over medium heat, then toast the sesame seeds until light brown, about 2-3 minutes. Set aside to cool.
Peel the cucumbers, then turn them into noodles with a julienne peeler. Gently pat dry with paper towels then place in a large bowl.
In a small bowl, mix the tahini, sunbutter (or other nut butter), oil, coconut aminos (or soy sauce), vinegar, red pepper flakes, garlic, and ginger with a fork until smooth. If the sauce seems too thick to easily coat the noodles it can be thinned out with up to 1 tablespoon water.
Pour the dressing over the cucumber noodles and toss gently with a rubber scraper until evenly coated. Mound on a plate and sprinkle with the sliced scallions and toasted sesame seeds.
Adapted from The Clothes Make the Girl
This recipe is actually a repeat from a while back, but I thought it deserved the limelight again, especially for this time of year. I’m not sure why I originally chose to make this recipe as I’m not a huge fan of cucumbers and the potential for soggy bread cubes wasn’t all that appealing. But, despite all my initial reservations, this has become one of my favorite summer recipes. It’s a great way to use up those fresh cucumbers and tomatoes from the garden and it’s fast! While the original recipe says to use a couple slices of wheat bread, I’ve had the best success with wheat rolls. The crust on the outside prevents the bread from becoming soggy and helps to hold its shape better. If you’re not a salmon fan, the salad alone is worth trying.
So I’m not a food preservation guru. I tried canning peaches last year and let’s just say I sucked at it. But, I had a crap-load of cucumbers from the garden and I had to do something with them before they shriveled up and died. I really don’t like cucumbers all that well, but I do like pickles. In fact we planted pickling cucumbers so it seemed only fitting to turn them into their namesake.
I kept on seeing all these recipes for “easy refrigerator pickles” and I thought, “Hey, maybe even I could make those!” So I did. It took about 15 minutes to make 5 jars of pickles from about as many cucumbers. I cut all of them up into spears except one that I cut into chips. Two days later I had some of the freshest, crunchiest pickles I’ve ever eaten. Now, they aren’t officially “canned” or whatever, but I hear they keep for a couple of months in the fridge. Doubt they’ll last that long though! Delicious!
I used to make gyros every once in a while using some gyro meat from a local butcher shop. Unfortunately when they went out of business, I lost my supplier and haven’t made gyros since. When I saw this recipe for chicken gyros the other day I knew I had to try it out. It looked so delicious and if successful would give me a new way to make my gyros.
I decided to make these for dinner when Seth’s sister was in town because I figured it’d be an easy meal to feed a crowd. Plus, who doesn’t like gyros? Long story short, everyone loved these. The chicken had a ton of flavor and everyone kept passing the plate of sliced chicken around after they’d finished eating their gyros so they could nibble on just a little more.
Winner winner chicken dinner!
Want a gyro taste without the hassle? This is a great option! Throw together a marinade and some tzatziki sauce in the morning and in the evening all you have to do is grill up some chicken! Super easy and delicious!
This is yet another recipe from Just the Tip. I’m always a bit hesitant to use turkey in recipes that are traditionally made with beef or other meats. I’m not sure why as they almost always turn out great. If you’re still a bit skeptical about giving ground turkey a shot, I guarantee this recipe will knock your socks off. I could not believe how much flavor this burger had. Everything about it was perfect… juicy meat, a savory sauce, and a bit of freshness and crunch from the fresh spinach. And it’s healthy without tasting that way! This was my first experience with the Orowheat Thin Buns and I thought they looked kind of gross. Nay nay. Wow… perfect complement to this burger. I actually wanted to eat the leftover burgers today for lunch, now that’s saying something!
Greek Turkey Burgers with Tzatziki Sauce
For the tzatziki:
- 1/2 cucumber, seeded and grated
- 6 oz greek yogurt (fat free)
- 1/4 tsp garlic powder
- pinch of sugar
- 2 tbsp fresh dill, minced
- salt and pepper to taste
Mix all ingredients in a small bowl. Chill.
For the burgers:
- 1 lb ground turkey
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, drained of any oil with paper towels
- 1/2 cup fresh baby spinach leaves, chopped
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
- Heat a grill pan over medium-high heat for several minutes until very hot.
- Combine the turkey, feta, sun-dried tomato, spinach and seasonings in a mixing bowl until just combined.
- Spray the grill pan with non-stick spray, form the meat mixture into four patties, and cook for 7-8 minutes on each side until the internal temperature reaches 165 degrees. Let rest on a plate covered with foil for 5 minutes before serving.
- Garnish with tzatziki (recipe below) and additional spinach leaves and serve on sandwich thins.
Oh, also if you’re looking for a quick, easy side-dish to use up the rest of the cucumbers and dill you bought for the tzatziki sauce, try this little number. It’s very simple, but a great compliment to the turkey burgers!
- 1-2 large cucumbers (or 4-5 lemon cucumbers), peeled, quartered lengthwise, then sliced crosswise
- 1-2 Tbsp chopped fresh dill, basil, or Thai basil*
- 2-3 Tbsp seasoned rice vinegar
- Salt and pepper to taste
*To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.
Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.
Recipe from Simply Recipes