This is an healthier alternative to the usual sour cream and dill cucumbers dish. It's refreshing year round. I use the Greek low fat yogurt but regular low fat yogurt will work just as well. This recipe was from Cook's magazine who thoroughly tests recipes. I was going to skip the salting/pressing step for the cukes but ended up following the recipe exactly as written. You'll be amazed at how much liquid actually comes out of the cukes. I also like to seed my cucumbers as well as peel them and also omitted the garlic.
Yogurt Mint Cucumber Salad
3 medium cucumbers, peeled, halved lengthwise and sliced 1/4 inch thick on the bias. Table salt 1 cup plain low-fat yogurt 1/4 cup minced fresh mint leaves 2 Tbls. olive oil 2 small garlic cloves, minced 1/2 tsp. ground cumin Ground black pepper
Toss the cucumbers with 1 Tbls. salt in a strainer or colander set over a bowl; weight with water-filled, 1 gallon zipper-lock bag, sealed tight. Drain cucumbers for at least 1 hour or up to 3 hours, then rinse, and pat dry with paper towels.
Whisk yogurt, mint, oil, garlic, cumin, and salt and pepper to taste in a medium bowl. Add cucumbers; toss to coat. Serve chilled, adjusting seasonings if necessary.
| | Posted by Janet at 3:18 PM - | |
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This is a lemony, garlicy, spicy marinade for chicken.
Peruvian Chicken Marinade
1/2 cup vegetable oil 1/4 cup fresh lemon juice 1/4 cup white wine vinegar 8 large garlic cloves, coarsely chopped 1 tsp. turmeric 1 Tbls. hot paprika 1/2 tsp. ground cumin Salt and freshly ground pepper
Mix together and marinade the chicken for about 30 minutes.
| | Posted by Janet at 3:08 PM - | |
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