Cod’s mild flavor makes it a most versatile fish…. fish tacos, fish and chips, seafood stews, and soups. And of course cod cakes. Continue reading “Crispy Cod Cakes”
As anyone who gardens knows, when cucumbers come on they come on…… Cucumber Sushi lets you make the best of your over abundance.
As I was making this recipe, which I found on …..you guessed it Pinterest…..one of my friends on Facebook posted a photo of her first crop of cucumbers…..so Brenda, here is a little something you can do with those green beauties.
The recipe is from Sarah at Live Eat Learn and when I saw the recipe I knew I had to try it.
I have had real sushi maybe twice…….not sure if I “love” it but I did like the flavors of the sauces and the veggie-avocado component. So, when I saw this faux sushi recipe I was intrigued.
The recipe was fairly easy, no complicated ingredients and looked cool and refreshing…….it was!
I used a melon baller to hollow out the inside of the cucumbers. The original recipe had you making rice, but I purchased sticky rice from the Oriental section of the grocery store. It’s already cooked and …..well sticky, which is what you need for this recipe.
Cutting up the veggies takes virtually no time. The only tricky part is getting everything inside. But, a little persistence and patience, and in no time your rolls are stuffed.
The first ones I cut, I cut a little too thin and the stuffing came out. Besure to cut them at least an inch thick.
I made a spicy mayo as the original recipe called for, but wasabi, or soy sauce would be tasty also.
So for a cool refreshing appetizer, or snack…….try Cucumber Sushi.Print
- 2 cucumbers
- 1 package cooked sticky rice (in the Oriental food section)
- ¼ to ½ firm avocado, cut into thin slices
- ¼ red bell pepper, julienne (matchstick) cut
- ¼ orange bell pepper, julienne (matchstick) cut
- 1–2 scallions, julienne
- Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube.
- Spoon in a small amount of rice, then compress towards one side of the tube.
- Gently insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full. Be gentle, especially if your avocado is ripe and soft!
- With a sharp knife, slice cucumber into 1 inch thick pieces (thinner if you’re a daredevil). If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.
- Serve with either low sodium soy sauce or spicy mayo. To make spicy mayo, mix 1 Tbsp mayo and ½ tsp sriracha.
This past weekend gave me a HUGE case of Spring fever……. Spring Pasta Salad …..on yeah!
I know I’m jumping the gun just a little, but that first taste of spring makes you want to break out the flip flops, and start up the grill. Which is exactly what we did last Sunday. What is better than burgers on the grill……..nothing of course!
With burgers you need a salad and this salad is perfect. The dressing is slightly sweet and coats the pasta and veggies with that silky sweet goodness.
Campanelle pasta lets that dressing get into every nook and cranny. And its cute, shaped like little bellflowers with ruffly edges.
The vegetables I used were my choice and I think an inspired one, but ,if you want to switch it up you can feel free to use the veggies of your choice.
Now, I must confess that I took creative liberty with this recipe keeping only the dressing unchanged. When I worked at the grocery store bakery, the deli was in the same kitchen and so I was privy to many delicious recipes. One of which was Colleen’s Macaroni Salad. The deli manager’s own special salad. It was one of the most popular salads at the deli.
The deli and the store no longer exists, but I am glad to be able to share my version of one of the most popular recipes.
Next weekend is suppose to be great again, so fire up the grill and make a batch of Spring Pasta Salad, and feed your Spring fever!Print
- 1 pound Campanelle or shell pasta, cooked according to package directions, rinsed under cold water , and drained.
- 1 cup shredded carrots
- 2 cups cucumber chunks
- 1/2 each, large red, orange, and yellow peppers, cut into chunks
- 6 green onions, sliced
- 2 cups, Kraft Three Cheese Crumbles
- 2 cups Miracle Whip
- 1/2 cup apple cider vinegar
- 1 cup sugar
- 1 can sweetened condensed milk
- In a medium bowl mix all dressing ingredients and set aside.
- In a large bowl mix all salad ingredients except cheese. Pour dressing over and mix well. Add cheese crumbles and mix until incorporated.
- If desired garnish with chopped parsley.
Keywords: pasta, bell peppers, cucumber, carrots, green onions, cheese, salad, spring, pasta salad