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Help! What to do with all these cucumbers? - 8/25/2012 5:49:47 PM   
kalikshama


Posts: 14805
Joined: 8/8/2010
Status: offline 		Our four cucumber plants turned out to be three too many and now the neighbors run when they see us coming.

I'm looking for some cucumber recipes. I'm currently making America's Test Kitchen's Sweet & Tart Cucumber Salad but I can't get it online and I am too lazy to type it out so will offer this one instead:

Sweet, Tart, and Spicy Shrimp and Cucumber Salad

A satisfying first-course salad with beautifully balanced Asian flavors.



Ingredients
Dressing

1/4 cup fresh lime juice
3 tablespoons golden brown sugar
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chili paste (such as sambal oelek)*
1 teaspoon grated peeled fresh ginger

Salad

2 pounds Persian or Japanese cucumbers (about 8)
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced Napa cabbage
1 large red bell pepper, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/2 cup fresh cilantro leaves
1/2 cup torn fresh Thai basil leaves or regular basil leaves
2 teaspoons black sesame seeds,* toasted

Preparation

For Dressing

Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.

For Salad

Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.

Cut off ends from remaining cucumbers and cut in halflengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.

Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.

Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.


* Available in the Asian foods section of many supermarkets and at Asian markets.


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RE: Help! What to do with all these cucumbers? - 8/25/2012 5:53:04 PM   
kalikshama


Posts: 14805
Joined: 8/8/2010
Status: offline 		For those having the same problems with zucchini, try putting it in chocolate cake. There might be a few green flecks, but it is soooooo yummy!

http://allrecipes.com/recipe/chocolate-zucchini-cake-iii/

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RE: Help! What to do with all these cucumbers? - 8/25/2012 5:57:19 PM   
lizi


Posts: 4673
Joined: 2/1/2009
Status: offline 		I love this salad. It's easy and refreshing and goes with just about any entree.

Sour Cream Cucumber Salad

INGREDIENTS:
3 medium cucumbers, peeled and thinly
sliced
1/2 teaspoon salt
1/2 cup finely chopped green onions
1 tablespoon white vinegar
1 dash white pepper
1/4 cup sour cream (I use light)

DIRECTIONS:
1. Sprinkle the cucumbers with salt. Let stand 15 minutes. Drain liquid. Add onions, vinegar and pepper. Just before serving, stir in sour cream.

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RE: Help! What to do with all these cucumbers? - 8/25/2012 6:09:05 PM   
angelikaJ


Posts: 8641
Joined: 6/22/2007
Status: offline 		http://www.wheatfreemeatfree.com/cucumber-sorbet-duo/ ?

Edit to add:
http://mymansbelly.com/2011/08/08/simple-sorbet-recipe-cucumber-pineapple-sorbet/

< Message edited by angelikaJ -- 8/25/2012 6:10:32 PM >

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RE: Help! What to do with all these cucumbers? - 8/25/2012 6:11:11 PM   
LanceHughes


Posts: 4737
Joined: 2/12/2004
Status: offline 		Let me get this "straight"....

You are asking a gay man "What to do with all these cucumbers?"

And all you come up with is RECIPES? LOL!




SAUTEED CUCUMBERS NICOISE








Read more about it at www.cooks.com/rec/view/0,1650,157173-249203,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
3 cucumbers, quartered lengthwise and seeded
1 tbsp. butter
1 tbsp. olive oil
1 clove garlic, minced
2 tomatoes, coarsely chopped
2 tbsp. minced fresh parsley
Steam the cucumbers just until tender. In a large, heavy skillet, saute the garlic in the butter and oil over medium heat until golden. Add the cucumbers and parsley and saute for 2 minutes. Push the cucumbers to one side and add the tomatoes, keeping them separate. Saute for 4 minutes. Serve the cucumbers topped with the tomatoes. Serves 4.



STUFFED CUCUMBERS








Read more about it at www.cooks.com/rec/view/0,194,148161-248198,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
2 cucumbers, 6"-8" long
1/2 tsp. salt
2 boneless sardines
1/4 lb. boiled ham, diced (1/4" chunks)
2 hard cooked eggs, coarsely chopped
2 tsp. finely chopped onions
2 tbsp. minced sour pickles
1 tsp. prepared French mustard
2-4 tbsp. mayonnaise, freshly made or a good commercial brand
Cut 1/2" off the top of each cucumber, then peel the cucumbers. Cut out seeds and center pulp with a long iced tea spoon, leaving a shell about 1/4" thick. Pour 1/4 teaspoon of salt into each cucumber, rubbing it in evenly with your forefinger. Let the shells stand about 15 minutes, then dry them inside with a paper towel.
In a medium sized mixing bowl, mash the sardines to a paste with a fork or wooden spoon. Add the ham, eggs, onion, pickles, mustard and 2 tablespoons of mayonnaise. Stir the ingredients together until the mixture holds its shape in a spoon. (If it seems too dry, add more mayonnaise.) Taste for seasoning. The amount of salt needed will depend on the saltiness of the sardines and ham.
Stuff the cucumbers by standing them on end and spooning the filling in, tamping it down with a spoon as you proceed. When they are all tightly packed, wrap them separately in wax paper or aluminum foil and refrigerate them for 2 hours, or until the filling is firm.
To serve, slice the cucumbers crosswise, on a slant, in slices about 1/2" thick. Serves 6 to 8.



STUFFED BAKED CUCUMBERS








Read more about it at www.cooks.com/rec/view/0,1850,150165-254195,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
Cucumbers
Chopped tomato
Salt and pepper
Chopped celery
Chopped onion
Buttered bread crumbs
Cut cucumbers into half lengthwise. Scoop out centers. Chop centers and mix with all remaining ingredients except crumbs. Fill cucumber shells; cover with buttered crumbs. Bake at 375 degrees for 45 minutes.

That last one, I'd add bread crumbs and cheese before baking.

The internet is your friend.  A cucumber is a vegetable, so bake, saute, use it a Jello mold..... just about anywhere you would use celery or squash.  Celery = cucumber stick for a Bloody Mary.  Get the idea? 





CUCUMBER MOLD WITH SHRIMP DRESSING








Read more about it at www.cooks.com/rec/view/0,1715,153184-251200,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
6 oz. pkg. lime Jello
2 c. finely chopped cucumber (with out without peel)
4 tbsp. lemon juice
2 tbsp. finely chopped onion
1 tsp. salt
1 c. diced celery
1 scored, sliced cucumber
8 oz. cream cheese, softened
Cucumber slices
Shrimp (optional)
Prepare Jello according to package directions but with 3/4 cup less water. Divide into 2 equal parts. Add chopped cucumber, lemon juice, onion, salt and celery to one part. Place slices of cucumber in bottom of a large mold. Pour Jello with cucumbers into mold over slices. Refrigerate until firm.
When firm, blend second part of Jello gradually into cream cheese. Pour into mold. Chill overnight, unmold and serve with Shrimp Dressing and garnish with additional cucumber slices and chilled shrimp.
This may also be made in 9x13 inch pan reversing the order of Jello halves.
SHRIMP DRESSING:
1 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. lemon juice
Dash of cayenne pepper
1 tbsp. ketchup
1 tbsp. minced onion
2 tbsp. pickle relish
1/2 c. finely chopped celery
6-8 oz. sm. cooked shrimp
1 1/2 tbsp. sliced pimento
1 tsp. Worcestershire sauce
Combine all ingredients and mix well. Add a little more ketchup until dressing is desired shade of pink. Chill several hours or overnight. Serves 12.

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RE: Help! What to do with all these cucumbers? - 8/25/2012 6:37:46 PM   
Duskypearls


Posts: 3561
Joined: 8/21/2011
Status: offline 		I'm with you, Lance, cucumbers can be a girl's best friend, too, not that some of those salads don't sound good!

< Message edited by Duskypearls -- 8/25/2012 6:38:30 PM >

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RE: Help! What to do with all these cucumbers? - 8/25/2012 6:42:45 PM   
sunshinemiss


Posts: 17673
Joined: 11/26/2007
Status: offline 		Cucumber Kimchi:
Cucumber Kimchi:

This is easily one of my favorite Korean side dishes. Hope you and your loved ones enjoy it.

Ingredients:

15 to 20 small cucumbers, the kind that are used to make dill pickles, or the equivalent amount of any other type of cucumber
3 green onions (ribs, not bunches), chopped
1/4 small yellow onion, chopped
2 flat tablespoons crushed red pepper flakes (ko choo kah roo)
1 teaspoon vinegar
1 tablespoon honey

Directions:

1. Give the cucumbers a good rinse, then chop them into bite-size pieces. Put them in a large bowl, add about two flat tablespoons of sea salt, and toss well.

2. Allow salted pickles to sit overnight at room temperature, or at least for a couple of hours. The salt helps draw moisture out of the cucumbers, which creates a natural brine.

3. Add 1/2 to 1 full teaspoon of minced raw garlic, chopped green and yellow onions, chili flakes, honey, and vinegar.

4. Put on a pair of gloves (to protect your skin against the heat of the ko choo kah rhoo) and give everything a good toss.

5. Pack your cucumber kim chi away into glass bottles, and don't forget to add a bit of brine to each one - just a couple of tablespoons of brine per bottle will do.

6. Leave capped bottles of cucumber kim chi out in room temperature for 24 to 48 hours to give it a chance to ferment. After 24 to 48 hours, transfer the bottles to your refrigerator.

You can serve cucumber kim chi with just about anything. Koreans typically eat it along with a bowl of rice, miso soup, and a number of other vegetable side dishes.

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RE: Help! What to do with all these cucumbers? - 8/25/2012 7:14:54 PM   
ARIES83


Posts: 3648
Status: offline 		Why not reconnect with your inner child
by making a vegetable launching catapult?

I have! well not somuch a catapult as a
over the shoulder bazooka type of
arrangement...

Your neighbours don't like to eat their
vegatables? Launch a few into their
backyard until they see the error of their
ways.

Great for home defence, or to score some
additional income or as a "marital aid"...
"Don't move! Or IMa pump Ur aassss full
of Cucumbers."

You'll be glad you did

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RE: Help! What to do with all these cucumbers? - 8/25/2012 8:11:37 PM   
poise


Posts: 9509
Joined: 7/3/2010
Status: offline 		What a visual, Aries. Thanks for that.

How about...Cucumber Carving Competitions?



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RE: Help! What to do with all these cucumbers? - 8/25/2012 8:20:25 PM   
lizi


Posts: 4673
Joined: 2/1/2009
Status: offline 		I wonder if you could donate them to local food charities for people or critters?

One woman who goes to my gym takes local produce for her church give-away pantry.
Another woman from the same gym brings in boxes of her extra produce for anyone who would like it, I've had fresh eggplant all summer from her, yum!
Maybe a soup kitchen?
The zoo where I lived in WI had an annual pumpkin stomp after Halloween, and local farmers all donated their leftovers to the elephants and such who had a blast with them.


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RE: Help! What to do with all these cucumbers? - 8/25/2012 8:23:16 PM   
TheHeretic


Posts: 19100
Joined: 3/25/2007
From: California, USA
Status: offline 		If your neighbors run from all the produce, and you can't stand the idea of one more bite, donate to a food bank or homeless shelter, if they are still allowed to accept such donations.

(People with pet iguanas would love you, too - that's what my folks would do with the cherries they got every year)

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RE: Help! What to do with all these cucumbers? - 8/25/2012 8:31:00 PM   
PrincessJessieJ


Posts: 159
Joined: 7/3/2012
Status: offline 		Send em here! I've been dying to make cucumber kimchi again!

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RE: Help! What to do with all these cucumbers? - 8/25/2012 9:35:13 PM   
DomMeinCT


Posts: 2355
Joined: 5/5/2005
Status: offline 		Homemade kosher dill pickles! This recipe is from Mark Bittman's "How to Cook Everything". I make a batch nearly every week in the summer. No vinegar, so they need to be eaten within a week or so of making, but they don't last long.

1/3 cup kosher salt
1 cup boiling water
2 pounds cucumbers, halved or quartered lengthwise
5 (or more) cloves garlic, crushed
1 large bunch fresh dill, preferably with flowers, or 2 Tbs dried dill + 1 tsp dill seeds

1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then add all the remaining ingredients.

2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cucumbers immersed. Set aside at room temperature. (I usually use a rubbermaid container with a tight-fitting lid.

3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve halved them. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste pickly enough to suit your taste.

4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.


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RE: Help! What to do with all these cucumbers? - 8/25/2012 9:36:36 PM   
DomMeinCT


Posts: 2355
Joined: 5/5/2005
Status: offline
quote:

ORIGINAL: PrincessJessieJ

Send em here! I've been dying to make cucumber kimchi again!


Recipe, please!


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RE: Help! What to do with all these cucumbers? - 8/25/2012 9:39:12 PM   
CRYPTICLXVI


Posts: 3907
Status: offline 		Cucumber Soup

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RE: Help! What to do with all these cucumbers? - 8/25/2012 9:43:17 PM   
KMsAngel


Posts: 17415
Joined: 4/13/2007
Status: offline 		i make refrigerator pickles when i have too many (wrong season down under, right now). they're only supposed to keep for weeks, but mine have lasted over winter and back into spring/summer! refrigerator pickles have vinegar though.

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RE: Help! What to do with all these cucumbers? - 8/25/2012 9:50:18 PM   
PrincessJessieJ


Posts: 159
Joined: 7/3/2012
Status: offline
quote:

ORIGINAL: DomMeinCT


quote:

ORIGINAL: PrincessJessieJ

Send em here! I've been dying to make cucumber kimchi again!


Recipe, please!



aah, someone posted it here already! Although I use a little bit of brown sugar in mine because I like sweet foods. ^^; I don't use much though- one and a half tablespoons makes it just right for me.

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RE: Help! What to do with all these cucumbers? - 8/25/2012 10:21:45 PM   
Toppingfrmbottom


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RE: Help! What to do with all these cucumbers? - 8/26/2012 12:05:52 AM   
sunshinemiss


Posts: 17673
Joined: 11/26/2007
Status: offline
quote:

ORIGINAL: DomMeinCT


quote:

ORIGINAL: PrincessJessieJ

Send em here! I've been dying to make cucumber kimchi again!


Recipe, please!




POST 7

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RE: Help! What to do with all these cucumbers? - 8/26/2012 4:32:34 AM   
Lucifyre


Posts: 1067
Joined: 3/27/2012
Status: offline 		I'll take some kali!!


YUM I love cucumbers ;)

Lucifyre

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