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Recipes that include cucumber

Vegetable Tamago Rolls

Monday, August 11, 2008

Last night, we threw together a bunch of things for dinner but it seemed so carb-heavy. I tried to conjure up a way to add protein and veggies to our meal and somehow this idea came to mind. I loved it so much that I decided to make it again for lunch, tweaking the recipe just a bit to make the rolls a bit smaller, and therefore easier to eat.

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Tuna Sliders

Monday, August 4, 2008

A long time ago, Angie and I had lunch at Perry Street and the only memorable dish was a Blue Fin Tuna Burger. I’ve been wanting to recreate it, or at least a simplified version of it. It took me more than 8 months but it was worth the wait.

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Tzatziki

Saturday, June 28, 2008

I love Tzatziki and make it pretty often in the summer. It’s so refreshing, a perfect way to balance spicy dishes or meats coming off a barbecue grill. After making it in many different ways, I’ve decided on a recipe: I chose to use kirby cucumbers because the regular or garden cucumbers can be watery and flavorless (at least in NY). I specified Fage yogurt because it is my favorite yogurt and I would not use any other yogurt to make Tzatziki. If you want to try other yogurts, use a strained yogurt or ones as thick as Fage. American yogurts are too loose and will not work.

Tzaziki

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Chicken and Cucumber Pasta Salad

Sunday, July 8, 2007


Salad, Pre-Tossed: Prepped for Travel

I went to Scott and Angie’s rooftop BBQ yesterday and Angie asked me if I could make my famous Chicken and Cucumber Pasta Salad. Of course, I agreed. It’s expected. Everyone who has tried it, requests that I make it for them. I’ve given friends the recipe but I don’t think anyone has made it yet. It is a bit work intensive, but the steps are easy and you get an impressively delicious summer pasta salad.

Dressing:

  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil
  • 1 teaspoon sesame oil

Salad, Dressing Tossed In: Ready for Service

Pasta Salad:

  • 1 box (1 lb) dry pasta (any shape)
  • 3 chicken legs, poached and chilled
  • 2 large cucumbers, seeded and thinly sliced
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped scallion
  • 1/4 cup toasted sesame seeds

Instructions:

  1. Whisk all of the dressing ingredients together and set aside. (I usually do this the night before just to get it out of the way.)
  2. Cook pasta as instructed on the box. Drain and rinse with cold water. Set aside.
  3. Tear meat of the chicken legs and shred by hand (pulling meat apart following the natural strands). Set aside.
  4. Combine pasta, chicken, cucumber, cilantro, scallion, sesame seeds, and dressing. Toss well and serve.

All of the ingredients can be prepared the day before. Just don’t combine them until you’re ready to serve it.

For more images, check out the Flickr set.

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