My life is in complete disarray right now. I moved (it took over a week working hours upon tired hours a day). I moved in scorching 100 degree heat (seriously I know I am from Texas but really how did it go from 85 to 100 over night). All my cookbooks, food styling props and most importantly my camera cord is in some box. So box some where that I can’t find. Thus I have about 8 different recipes that I really wanted to share this week just sitting on my camera. My camera is so old I can’t find a replacement cord ANY where. Maybe that means a new camera for me (I wish…). But I keep telling myself not to stress (I have been coping by eating all sorts of ice cream). But maybe I should cool down with a cucumber instead (they are way lower in calories than ice cream)! If you have ever wondered about this refreshing veggie then read the article below that I wrote for meal planning/recipe site Food on the Table.
Looking for a refreshing way to ‘cool’ off this summer? Eat cucumbers! Cucumbers have extremely high water content that give them a crisp, cool, refreshing taste.
Originally from southern Asia, cucumbers are a member of the gourd family, along with melons, squash and pumpkins. Although cucumbers are available year round, they are at their peak from May to September.
Even though cucumbers are 90% water, they are an excellent source of Vitamin K and C, magnesium and potassium. They are low in sodium and one medium cucumber is only 40 calories.
There are a wide variety of cucumbers, which vary in size, shape and color. Cucumbers are grown to be either eaten fresh or to be pickled. Those to be eaten fresh are known as slicing cucumbers, or Persian cucumbers. They are long, crispy, and thin and have a light to medium green color. Smaller sized cucumbers, known as Gherkins or American dills, are grown to make pickles.
When selecting a cucumber to purchase, look for ones that are firm, round at the edges and are medium to dark green. Generally thinner cucumbers will have less seeds than their thicker counterparts. Avoid any cucumbers that are yellow in color or are bruised and wrinkled. To keep cucumbers their freshest, they should be stored in the refrigerator, where they will stay fresh for several days. To freeze, cucumbers should be chopped and tossed in a small amount of vinegar and then frozen. If frozen properly, cucumbers will keep for three to four months.
Cucumbers can be enjoyed a variety of ways. Add them to a salad, a cold refreshing gazpacho soup or simply eat them with some salt and pepper. But next time try them in this Cool Cucumber Salad.
Prep time: 5 minutes Cook Time 10 minutes Wait time 20 minutes Serves 2-4
1 large cucumber, peeled and sliced
½ teaspoon salt
1/3 cup apple cider vinegar
1/4 cup white wine
1 ½ tablespoons sugar
1/4 teaspoon chili powder
1/3 cup red onion, minced
1 garlic clove, minced
Place cucumber slices in a bowl, sprinkle with salt and toss well. Let sit for 10 minutes.
To make sauce: Combine vinegar, wine, sugar and chili powder, red onion and garlic in a small saucepan; bring to a boil. Reduce heat, cook for 10 minutes. Remove reduction from heat and let mixture cool to room temperature.
Pour cooled sauce over sliced cucumbers and toss to coat. Serve at room temperature or chilled.