Sunday, July 22, 2012

Cucumber Salad

Looking for something to do with the farm share onions, tomatoes and cucumbers? Then check this one out:

1 large cucumbers, thinly sliced
1 teaspoon salt, divided
2 medium tomatoes, chopped
1 medium red onion, chopped

1/4 cup cider vinegar
2 tablespoons vegetable oil (I did have peanut and half olive, because that is what I had)
1 tablespoon honey
1/2 teaspoon celery salt (I only had celery seed... figured it was close enough)
1/2 teaspoon dried basil
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
dash cayenne pepper

1. Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. 

2. Place in a large bowl; add tomatoes and onion. 

3. In a small bowl (or a drinking glass, like I do); whisk together the remaining ingredients.

4. Pour over cucumber mixture and toss. 

5. Cover and refrigerate for several hours (or not). Serve with a slotted spoon. 

Sunday, July 8, 2012

Fake Greek flavor

JW asked if I was making fake Greek favors for dinner. (Dude, if it's not good enough, get out.) Lucky for him, he was kidding.

Tonight I made kefta and an orzo salad.

Beef kefta with cucumber salad
1 lb ground beef
1/4 cup parsley
1/4 cup cilantro
1T fresh chopped ginger
2 t ground coriander
1 t cumin
1/2 t salt
1/2 t cinnamon
4 pitas, cut

Heat grill pan on medium-high. Mix all the ingredients (except pita) together and shape into 4 patties, 1/2" thick.

Heat 3 min on each side. Serve with the pita and salad and sauce, below.

Cucumber salad
2 cups thinly sliced cucumber (cut in half, use a veggie peeler from inside out)
2 T rice vinegar

Add sliced cucumber into bowl with vinegar.

Yogurt sauce
1/2 cup Greek yogurt
1 T lemon juice
1/2 t pepper
2 T chopped dill (or parsley)

Mix it all together and serve.

Mediterranean Orzo salad
1 1/2 cup Orzo
1 can chick peas
1/2 pint cherry tomatoes
1 cucumber, seeded and diced
4 oz chopped feta or mozzarella
1/4 diced red onion
2 T parsley
1 T lemon juice
1/4 cup olive oil

Boil orzo in salt water. Drain and chill.

Mix veggies and peas into orzo. Chill.

Whisk olive oil, lemon juice and pepper together.

Mix it all together. Add a splash of Italian salad dressing if needs more flavor.

chicken pot pie

I've made this recipe from Not your Mother's Weeknight Cooking quite a few times, and it is quite good.

As always, a few variations tonight. But, I noticed, trying to cook from my last few posts was hard. So, I pulled the book back out.

Here we go again, new variations:

2 T butter
3 chicken thighs (variation #1)
2 T garlic (variation #2)
1/4 c flour
1.5 c broth (variation #3 = 2 bouillon cubes and 1.5 cups water)
1/2 c white wine
1/2 c milk
1 T parsley
16 oz frozen veggies
2 roll-out refrigerated pie crusts (room temp)
1 egg yolk, with 1 t water

1. Preheat oven to 400. In a 9" pie plate, lay one crust in the bottom of the pan, prick it, and let it bake for 5 minutes.

2. Meanwhile, I diced the chicken and garlic and added them to the butter to saute. Let them finish cooking (8 minutes) and added flour to coat. Then poured in wine, broth, milk, parsley; add veggies and S&P. Allow to simmer for 10 minutes.

3. Poured the mixture inside the bottom crust. Lay the second crust out and wet the edge with a little egg glaze (wow, previously I used egg white not remembering the recipe said YOLK!), and flip it on top. Push the crust into the pie dish to seal. Slice the top with a knife and cover with an egg "glaze."

4. Put the dish on a cookie sheet (or else you will smoke yourself out with burnt drips!) and bake for about 30 minutes.

Amazing Meatballs


  • 1 pound extra lean ground beef
  • 1/2 teaspoon sea salt
  • 1 small onion, diced
  • 1/2 teaspoon garlic salt
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon crushed red pepper flakes
  • 1 dash hot pepper sauce (such as Frank's RedHot), or to taste
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/3 cup skim milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup seasoned bread crumbs


  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. 
  3. Add the milk, Parmesan cheese, and bread crumbs. 
  4. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
  5. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Zucchini cakes


  • 2 1/2 cups grated zucchini
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 1 cup bread crumbs
  • 1/4 cup minced onion
  • 1 teaspoon Old Bay Seasoning, or I used a Crab/Shrimp boil (optional)
  • 1/4 cup all-purpose flour
  • 1/2 cup vegetable oil for frying


  1. In a large bowl, combine zucchini, egg, and butter or margarine. 
  2. Stir in seasoned crumbs, minced onion, flour, and seasoning. Mix well.
  3. Shape mixture into patties.
  4. In a medium skillet, heat oil over medium high heat until hot. 
  5. Fry patties in oil until golden brown on both sides.