Cucumber Peanut Salad

Source:  eCurry

Even though this probably is the simplest and quickest recipe I've posted to date, I must say that I am quite proud of myself for making this.  My 2012 resolution is to #1- Use up whatever I have in my pantry, and #2- Not waste any food in my fridge.  Ironically, Food Network had a show yesterday called The Big Waste which addressed America's food waste issue.  According to the show, 40% of food in America goes uneaten – 200 pounds per person per year!!! I am ashamed to admit that I am guilty of contributing to this.. well not anymore!

Unfortunately my grocery shopping has been driven by the recipes I'm inspired to make.   Most of the time these ingredients end up in the back of my fridge and get forgotten.  One victim of this is the poor cucumber.  I always buy them hoping to make yummy sandwiches throughout the week, but end up with leftovers which slowly scoot to the back of the fridge.. but not today!

Ingredients

• 1/2 - 1 chopped cucumber (use your leftovers!)
• chopped red onion (use your leftovers!)
• lime juice
• coriander
• chopped peanuts
• red chili powder
• chat masala
• salt to taste

Directions

1. Lime juice dressing: Grind together lime juice and coriander
2. Combine rest of ingredients above with lime juice dressing

Kuty's Twist

I simplified the recipe from eCurry.  You can add other veggies such as carrot and raw mango.  Note that I didn't specify measurements above since it's really all up to how much of the ingredients you have and what your taste is.

How easy was that? :)

Summer Salads #1- Grilled Vegetable Orzo Salad

Source: Kuty's Kreation

So I think the majority of all of us have a desired "weight range" we strive to be within. Unfortunately summertime has arrived and all the delicious California food has caught up to me. I've found myself past my weight spectrum.. so it's time to buckle down and start cooking some Summer Slimdown dishes!

I'm hoping that this a first in a long series of Summer Salads. My goal is to find healthy yet flavorful recipes.


Ingredients

• 8 oz Orzo Pasta
• 1 Head of Broccoli
• 1 Bunch of Asparagus (8-10)
• 1-2 Tomatoes
• 1 Red Onion
• 1 Cucumber
• 1/4 Bunch of Coriander
• 1 Avocado
• 2-3 Tablespoons Feta (Optional)
• 2-4 Garlic cloves
  

Seasonings:

• Oregano
• Cayenne Pepper (for some spice)
• Pepper
• Salt
• Olive Oil (optional)
• Lemon Juice

Directions

1. Preheat oven to the broil setting (Can you tell that I LOVE to broil? :) )

2. Boil water and cook orzo until al dente (don't overcook!)

3. Wash and chop the broccoli into small florets. Chop the asparagus into 1 inch sections.

4. Spray a pan with cooking spray and toss in the broccoli and asparagus. Season with Oregano, Cayenne Pepper, Pepper, Salt, Olive Oil (optional). Broil for 5-6 minutes. Toss around and broil for another 5-6 minutes until fully cooked and charred.

5. Chop the onion, cucumbers, tomato, avocado into cubes

6. Toss together the orzo, all vegetables, coriander with garlic, lemon juice, and salt to taste

7. Sprinkle on some feta cheese for an extra burst of flavor

Kuty's Twist

You can either steam or broil the broccoli and asparagus. I prefer the taste of vegetables when they're broiled.

I wanted to pack this for lunch for a few days this week so I stored the orzo, broccoli, and asparagus separately from the other veggies. The salad has a nice flavor if the orzo, broccoli, and asparagus are warmed up and then combined with the other cold veggies. The avocado should also be added right before serving since it tends to go brown.

Avocado Gazpacho w/ Spiced Croutons

Source: Food Network- Torie Ritchie

This is perfect for a hot day and is both vegan and raw.

Ingredients

Gazpacho

• 2 cucumbers, peeled, seeded, and diced (I only used One)
• 2 limes, juiced
• 1/2 to 1 cup vegetable broth (I used 1 bouillon cube w/ 1 cup water)
• 1/2 cup fresh cilantro leaves, plus additional, for garnish
• 1.5 jalapenos, chopped
• 4 green onions, sliced (including green tops)
• 2 ripe avocados
• 4 garlic cloves (I love garlic, you can put less)
• 1 Tomatillo
• Salt

Note: Only the Gazpacho is raw and vegan. The Croutons are not.

Spiced Croutons

• 3 big slices of sourdough bread (or any bread you have)
• 1 Tablespoon butter
• 1 Teaspoon Red Chili
• Black Pepper to taste

Directions:
Preheat an oven to 450 degrees F. Cut bread into medium cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chili powder, salt, cumin, and pepper to taste. Toss and coat bread cubes. Return to oven and toast 5 minutes more.

In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapenos, green onions, garlic, tomatillo, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.

To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.

Kuty's Twist:
Croutons come out great with sourdough bread!

I only added 1 cucumber since I've heard it doesn't keep too long. My other additions included garlic and a tomatillo. Tomatillos add a nice tangy flavor to this.

If you are desperate to eat this right away, which I was, pour a small amount into 1-2 bowls and stick it in the freezer for 10 mins!