Tag Archives: cucumber

Lemon Cucumbers and Peanut Sauce

OLYMPUS DIGITAL CAMERALemon Cucumbers and Peanut Sauce

I’m curious…  Have you ever heard of or seen lemon cucumbers before?  The reason that I ask is that I have to tell you that lemon cucumbers are my all time favorite variety of cucumber.  Every year I grow one or two plants in my little garden and for about 4 months during the summer, I get big handfuls of tennis ball sized sweet little cucumbers.  This year, due to lack of garden space, I had to grow my lemon cucumber plants in a pot.  They did surprisingly well and I will be sure to try that method again next year.

One of the ways I like to eat lemon cucumbers is to slice them into thin slices and dip them into a creamy homemade peanut sauce.  I could eat lemon cucumbers and peanut sauce all day if I could… I first was introduced to peanut sauce by my grandmother many years ago.  She always seemed to have a small bowl of peanut sauce on the table at family barbecues and meals.  I loved to drizzle it on many Indonesian dishes such as pork satay, nasi goreng and gado gado.   Many years later, I’ve taken peanut sauce a step further and put it on pizza, tofu tacos and turkey burgers.  Peanut sauce is so versatile and delicious!

OLYMPUS DIGITAL CAMERALemon Cucumbers

Lemon cucumbers resemble lemons with the yellow color and oval shape.  What I like about lemon cucumbers is that you don’t have to peel them for the skin is paper thin and you can eat them like an apple.  After picking them, you will notice that the cucumbers have a bit of a rough exterior.  All I do is wash them well and rub off the small little stickers or spines with a damp cloth that grow on the outer skin of the cucumber.   Once cleaned up, the skin is smooth and the cucumber is ready to eat.  Lemon cucumbers are delightfully mild and delicious.  Lemon cucumbers have a short shelf life as compared to the green cucumbers that you see in the store.  Once picked you have to eat them within a day or two.  Maybe that is why they are hard to find except if you grow them yourself or visit a farmers market.  Lemon cucumbers taste great sliced up in salads, on sandwiches or in a pickle.  If you get a chance to purchase or grow lemon cucumbers, be sure to make some of my peanut sauce for dipping!  Enjoy!  Tessa

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Ingredients:

  • 1/3 cup creamy peanut butter
  • 1 can coconut milk
  • 2 tsp. garlic paste
  • 1 tsp. ground ginger
  • 1 lime (juiced)
  • 1 Tbls. Indonesian soy sauce
  • 1 Tbls. sweet chili sauce
  • regular soy sauce (optional, to taste)
  • sambal oelek or red pepper flakes (optional)
  • Lemon cucumbers (regular cucumbers can be substituted)

Grab a medium sauce pan or saucier.  Find a whisk.  Add all ingredients to the pan and cook on low heat for 20 – 30 minutes, whisking constantly.  You want the flavors to marry and the sauce to thicken.  Taste it.  If it is too sweet for your liking, add some soy sauce.  If you want it spicier, feel free to add some sambal oelek or some red pepper flakes.  Remove from heat and let it cool.  Pour into a serving dish.  While preparing the peanut sauce, wash and slice the cucumbers.  Serve cucumbers with the peanut sauce.  Makes nearly 1 1/2 cups.

Asian Cucumber Salad

Asian Cucumber Salad

During the busy work week I try to make dishes that are quick and easy.  My Asian Cucumber Salad is one of those side dishes that I make quite often for my family at dinner hour.  Cucumbers are always a staple in my refrigerator and it’s extremely rare that I don’t have any in stock in the vegetable drawer.  In the summer months I always plant cucumbers in my little garden so I can just go out the back door and pick whatever I need for the family meal.

My Asian Cucumber Salad is super simple to make and ridiculously quick to prepare.  I use a mandolin to slice my cucumbers thinly and perfectly.  If you don’t have a mandolin, I seriously suggest you get one.  My Asian Cucumber Salad is bright, light, and fat free.  The Ponzu and sweet chili sauce makes my Asian Cucumber Salad pop with flavor.  Serve alongside grilled chicken or beef and a scoop of warm fluffy jasmine rice.  Makes about 4 servings.  Enjoy!  Tessa

Ingredients:

  • 2 cups English cucumber (thinly sliced)
  • 1/4 cup red bell pepper (finely diced)
  • 1/4 cup red onion (finely diced)
  • 1/4 cup cilantro (chopped)
  • 1 Tbs seasoned rice vinegar
  • 1 Tbs sweet chili sauce
  • 1 Tbs Lime Ponzu (lime flavored soy sauce)
  • 1 Tbs Mirin (sweet rice wine)
  • garnish with fresh snipped chives and toasted sesame seeds

Toss all ingredients into a bowl.  Lightly mix.  Refrigerate for about 15-30 minutes or until well chilled.  Garnish with chives and sesame seeds.