Cucumber Salads

Cucumbers are on sale this week, so I'm looking for a marinated cucumber salad to have with some grilled chicken (or Peanut Noodles). So far, my search on CookingLight.com has yielded some tasty looking recipes:

Spicy Cucumber Salad with Peanuts

1 1/2 pounds cucumber, peeled, halved lengthwise, and thinly sliced (about 4 cups)
2 teaspoons kosher salt
1/2 cup rice vinegar
1/2 cup water
3 tablespoons sugar
1/4 teaspoon crushed red pepper
2 tablespoons minced red onion
1 tablespoon chopped dry-roasted peanuts

Place the cucumber slices in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry.

Combine vinegar, water, sugar, and pepper in a small saucepan. Bring to a boil. Reduce heat; cook until reduced to 1/3 cup (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar reduction in a medium bowl; toss well. Sprinkle with peanuts.

Cooking Light, JUNE 2001


Sesame Cucumber Salad



1 3/4 cups (2-inch) julienne-cut English cucumber (about 1 large)
1/4 teaspoon kosher salt
1 cup red bell pepper strips
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper

Place cucumber in a colander; sprinkle with salt. Toss well. Drain for 20 minutes. Combine cucumber and bell pepper in a medium bowl.

Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed red pepper and black pepper.

Cooking Light, AUGUST 2005

Chicken Tamale Casserole

The Best. Comfort food. Easy. Cheap. This is can't miss.

I usually use black beans in lieu of chicken because I have them on hand more often. Either, or both, are perfect. This is adapted from a Cooking Light recipe (below). I have found that I have to cook the cornbread base about 25 minutes, not 15.

Chicken Tamale Casserole

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (Jiffy)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast (or one can of black beans, rinsed and drained)
1/2 cup fat-free sour cream

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream


Yield: 8 servings

CALORIES 354 (36% from fat); FAT 14.1g (sat 7.1g,mono 3.3g,poly 1.2g); IRON 1.7mg; CHOLESTEROL 58mg; CALCIUM 179mg; CARBOHYDRATE 36.3g; SODIUM 620mg; PROTEIN 18.9g; FIBER 2.5g

Cooking Light, NOVEMBER 2008

Neil's Favorite Coleslaw

Had this tonight with grilled chicken. Neil thinks it is the best recipe for coleslaw that I have.

1/4 c. mayo
1/4 c. apple cider vinegar
1/4 c. sugar
1/2 tsp celery seed
1 bag angel hair coleslaw
1/4 red pepper, diced
1 small handful parsley, coarsely chopped

Dissolve sugar in vinegar. Add mayo and celery seed and whisk until smooth.
Add coleslaw and toss until coated. Add red pepper and parsley if you have it.

Black Beans and Rice

Most recipes for me are a starting point, and this one is no exception. I double the black beans so it's a little more hearty and can stand alone as a main dish. I usually pair this with a salad with some creamy ranch dressing. This is a cheap, easy, delicious staple. We're having this for dinner tonight.

Black Beans and Rice with Cheese

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained (I use two cans)
1 cup hot cooked long-grain rice ( I use brown)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese

Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Add water and next 7 ingredients (through beans); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Place 1/4 cup rice on each of 4 plates; top with 1/2 cup bean mixture. Sprinkle each serving with 1 tablespoon cheese.

Yield: 4 servings (serving size: 1/4 cup rice, 1/2 cup bean mixture, and 1 tablespoon cheese)

CALORIES 158 (30% from fat); FAT 5.3g (sat 1.5g,mono 2.6g,poly 0.5g); IRON 1.9mg; CHOLESTEROL 5mg; CALCIUM 93mg; CARBOHYDRATE 24.6g; SODIUM 664mg; PROTEIN 6.1g; FIBER 4.1g

Cooking Light, OCTOBER 2005

Sweet and Sour Chicken - A dish to try

Here's one I want to try soon. Sounds delicious. From Cooking Light.
I'd probably use fresh ginger, not ground, and serve over brown rice instead of white.

Sweet and Sour Chicken

1 tablespoon olive oil
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/4 teaspoon crushed red pepper
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 (15 1/4-ounce) can pineapple chunks in juice, undrained
1/3 cup reduced-sodium soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons cornstarch
2 teaspoons brown sugar
1/4 cup dry-roasted chopped cashews

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.

Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.

Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews.

Spicy Peanut Noodles

N's favorite dish, hands down. An easy and cheap meal, as well.
I adapted this from a Cooking Light recipe that made things more complicated with chicken. It's really not necessary.
The great thing about this dish is that it can be prepared in batches ahead of time. It's very forgiving, so if it's not eaten hot, no worries...it will be just as good. Leftovers are divine.

Spicy Peanut Noodles

* 1 carrot, peeled
* 1/3 cup fat-free, less-sodium chicken broth
* 1/3 cup reduced-fat peanut butter
* 1 tablespoon chopped peeled fresh ginger
* 1 tablespoon low-sodium soy sauce
* 2 tablespoons honey
* 1 to 2 teaspoons crushed red pepper
* 1 garlic clove, minced
* 8 oz. whole wheat spaghetti noodles
* 6 tablespoons sliced green onions
* 6 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Shave carrot lengthwise into thin strips using a vegetable peeler.

Combine broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.

Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.

I usually double this recipe so we'll have leftovers for lunch the next day, and I almost always steam some sugar snaps or green beans and toss with a little sesame oil to serve on the side.