USE IT OR LOSE IT: SOLUTIONS FOR LEFTOVER KITCHEN INGREDIENTS – CUCUMBERS
Posted in DWEH, Kitchen Tips, Seasonal on June 2016
Posted in DWEH, Kitchen Tips, Seasonal
It’s probably happened to you a million times. You’re making a lovely salad for lunch or dinner and you only really need half of that crunchy, refreshing cucumber. You put the rest in the fridge but forget about it until you find a soggy mess in your produce drawer. I hate wasting food, but the reality is that with cucumbers you have limitations. You can’t freeze them for future soups, stews and sauces. Their flavor is limited so they can’t really accent meals. So it takes a little more creativity and culinary know-how to figure out what to do with your leftovers. Here are a few solutions for this leftover kitchen ingredient:
- Sleep deprived? The greatest natural remedy for eye puffiness: cucumbers!
- Keeping the at-home spa treatments theme add cucumber to Greek Yogurt for a rejuvenating, DIY face mask.
- Flavor your water with cucumbers and watermelon for refreshing summer beverage full of hydration.
- Make Pork Cucumber Pitas! Recipe: http://www.mealsonheelsbymindy.com/recipes/pork-pitas/
- Make Greek Horiatiki Salad! Recipe: http://www.mealsonheelsbymindy.com/menus/tasty-travels/greece-aegean-kiss/#salad
- Make Cucumber and Asian Cured Soba Noodles! Recipe below. Japanese noodles get a boost from powerful hot spices that get cooled by tangy cucumber relish in this easy dish perfect for summer entertaining or a quick family meal.
CUCUMBER AND ASIAN CURRIED SOBA NOODLES
Prep Time: 25 minutes
Prepared in 25 minutes or less plus 1 hour to chill.
- 2 seedless cucumbers, peeled
- 1/4 tsp salt
- 1/3 cup rice vinegar
- 2 Tbs brown sugar
- 2 tsp low-sodium soy sauce
- 1 tsp sesame oil
- 2 1/2 tsp curry powder
- 3/4 cup plain Greek yogurt
- 1/2 cup fresh cilantro
- 1 Tbs white sesame seeds
- Ground black pepper to taste
- 12 oz dried Soba noodles
- Split cucumbers in half lengthwise. Cut into thin slices and place in a large bowl with salt. Allow to stand for 15 minutes.
- Add rice vinegar, brown sugar, soy and sesame oil to the bowl. Gently toss to combine. Cover and refrigerate for approximately 1 hour for flavors to macerate.
- Over medium high heat in a small heavy frying pan, add curry powder and cook for a minute to release flavors and is aromatic. Stir constantly.
- Pour heated curry into a large bow. Whisk in Greek yogurt, fresh cilantro, sesame seeds and ground pepper. Set aside.
- Fill large stockpot 3/4 full with water and bring to a boil over high heat. Add Soba noodles and cook for 3 minutes or until just tender.
- Remove 1/3 cup of reserved cooking water before draining noodles over a colander.
- Add noodles and cooking water to curry yogurt sauce. Toss to combine.
- Serve in bowls. Top with chilled cucumber relish. This dish is yummy hot or cold.