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Since we can't really travel anywhere right now one of the popular social media activities right now is for people to post pics of places that have made them happy. You know the pics, the ones you look at and you get that feeling of calm and happiness inside. I've decided to do that for this week's edition of Travel Tuesdays.
This is the 19th edition from my self isolation.
This really is the perfect summer salad - quick, easy, made with fresh ingredients and tastes great!
This easy cucumber salad consists of nothing more than the cucumbers, some rice vinegar, either dill or basil, and salt and pepper.
You don’t even really need the herbs! Cucumbers are crunchy and cool with just some vinegar, salt, and pepper. But added dill or chopped fresh basil will elevate this simple cucumber salad to something just a bit more interesting.
I like adding a mix of regular basil and Thai basil (the one that tastes somewhat licorice-y).
Cucumbers can vary in their level of bitterness. Usually the older they are, the more bitter they are—and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it. Scrape away any bitter seeds or soak the chopped cucumber in salt water to help offset the bitterness.
Easy Cucumber Salad
1 to 2 large cucumbers (or 4 to 5 smaller cucumbers), peeled (if using thick-skinned cucumbers), quartered lengthwise, then sliced crosswise
1 to 2 tablespoons chopped fresh dill, basil, or Thai basil (see Recipe Note)
2 to 3 tablespoons seasoned rice vinegar
Salt and pepper to taste
Combine all ingredients in a bowl and toss to coat.
Serve this immediately, or make ahead (up to a couple of hours) and chill.
The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to any Mediterranean-style fish, chicken or lamb dish
This is one of those recipes that looks more complex than it is. The recipe comes together quickly and everyone will be impressed with your efforts when they tuck in.
The best part - this dish uses up those zucchini which seem to be everywhere in the summer. We generally get 4 or 5 a week in our CSA delivery so I am always on the hunt for a ripe that uses up the supply.
Enjoy!
Zucchini Fritters with Feta and Dill
1 pound zucchini (about 2 medium), trimmed
1 teaspoon salt
2 large eggs
2 scallions, minced
2 tablespoons minced fresh dill
1/2 cup crumbled feta cheese
1 medium garlic clove, minced or pressed through a garlic press
1/4 teaspoon black pepper
1/4 cup all-purpose flour (or cornstarch)
1/2 teaspoon baking powder
3 tablespoons olive oil, plus more if necessary
Lemon wedges, for serving
Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
One of the popular social media activities right now is for people to post pics of places that have made them happy. You know the pics, the ones you look at and you get that feeling of calm and happiness inside. I've decided to do that for this week's edition of Travel Tuesdays.
This is the 18th edition from my self isolation.
Hmmm . . . I used to think that I would LOVE working from home.
It turns out that this is not the case.
I don't feel that I am as productive as I should be but I think that I know why . . .
When the Atlantic of Gulf hurricanes make their way to our neck of the woods they take the format of a huge rainfall. A couple of weeks ago we were seriously worried about our basement flooding the rain was so bad.
After it had stopped I noticed this out front.
One of the popular social media activities right now is for people to post pics of places that have made them happy. You know the pics, the ones you look at and you get that feeling of calm and happiness inside. I've decided to do that for this week's edition of Travel Tuesdays.
This is the 17th edition from my self isolation.
This is the perfect side dish for the summer - it is ready in about 30 minutes, doesn't heat up and the kitchen, and tastes delicious!
There isn't a whole lot to say about a rice pilaf - rice, noddles, herbs - done. yet when all is said and done this is a powerful addition to your dinner plate.
This recipe if flexible and you could mix up the herbs and spices to suit you.
Instant Pot Rice Pilaf
1/4 c. olive oil or butter
1/3 c. orzo or vermicelli
1 c. white ricev1 1/2 c. low-sodium chicken broth
1 tsp. garlic powder
3/4 tsp. coarse kosher sea salt
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. paprika
1 tbsp. freshly minced parsley OR 1 tsp. dried parsley
Turn Instant Pot on SAUTE mode. Add the olive oil (or butter). Once hot, add the pasta and cook for 2-3 minutes or until browned. Add the rice and cook until it turns bright white, about 3-4 minutes.
Carefully pour in the broth along with the garlic powder, salt, pepper, onion powder, and paprika.
Place the lid on. Make sure valve is switched to sealing. Turn SAUTE off and select MANUAL mode (high pressure) for 3 minutes. Once cooked, allow the pressure to come down naturally. This will take anywhere from 12-15 minutes.
Open the lid and stir in the parsley. Let the rice sit for a few minutes before serving.
Yup . . .
One of the popular social media activities right now is for people to post pics of places that have made them happy. You know the pics, the ones you look at and you get that feeling of calm and happiness inside. I've decided to do that for this week's edition of Travel Tuesdays.
This is the 16th edition from my self isolation.