Chilled Cucumber & Roasted Anaheim Pepper Soup

(I made this once and Craig said he loved it. It was really spicy..I wasn't sure I like it. But I might try it again.)

Written by 

The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 

40

protein 

2 g

sodium 

246 mg

carbohydrates 

8 g

fat 

1 g

fiber  

2 g

cholesterol 

0 mg

Servings 

6 (¾ cup ea.)

Ingredients 

4 Anaheim chili peppers
½ med yellow onion
3 med cucumbers, peeled and diced
½ cup water
¼ tsp toasted cumin seed
1 tsp sea salt
¼ cup fresh lime juice

Avocado & Tomato Salsa
3 Tbsp diced avocado
3 Tbsp chopped tomatoes
2 tsp chopped fresh cilantro
1 tsp fresh lime juice
Pinch sea salt

Instructions 

1. Preheat grill.
2. Grill chilies and onions until charred. Place peppers in a bowl and cover for 10 minutes. Peel skin off chilies and remove all ribs and seeds from the inside. Dice chilies and onions.
3. Place chilies, onions, cucumbers, water, cumin, salt and lime juice in a blender container and puree until smooth.  Place into refrigerator for at least 30 minutes, or until well chilled.
4. In a medium bowl, combine all ingredients for Avocado & Tomato Salsa and mix well.
5. Serve ¾ cup Chilled Cucumber & Roasted Anaheim Pepper Soup with 1 tablespoon Avocado & Tomato Salsa on top.

Mango Salsa

Qdoba Mango Salsa
food.com
JDTMamma

Prep Time: 15 mins
Total Time: 15 mins
Serves: 4, Yield: 4.5 cups

Ingredients

2 cups mangoes, cut into 1/4-inch to 1/2-inch pieces
1 medium red pepper, diced into 1/4-inch to 1/2-inch pieces
1 medium cucumber, diced into 1/4-inch to 1/2-inch pieces
1/4 red onion, diced into 1/4-inch to 1/2-inch pieces
1 jalapeno, finely minced
1/4 cup fresh cilantro (chopped)
1 limes, juice of or 2 tablespoons lime juice
1 tablespoon sugar
1 pinch salt


Directions

1. If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl.
2. Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice into small pieces and add to the mixing bowl.
3. Dice 1/4 of a red onion and a whole red pepper; add to bowl.
4. Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs inches If you don’t want extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands with a small quantity of salad oil, which makes it much easier to rinse the pepper from your hands. This is a must for contact wearers.
5. Chop cilantro and add to bowl.
6. Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.
7. Add sugar and salt; stir.
8. Refrigerate until needed.

I made this one a couple of weeks ago. I don't htink I reviewed it but I'm not sure. If I did, sorry for the double review.

Korean Style Cucumber Salad

Adapted from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking

I use pickling cucumbers for this salad. As a substitute you may use European cucumbers or regular cucumbers with their seeds removed, if the seeds are tough.

3 pounds pickling cucumbers, peeled
1 medium-sized onion, peeled
1/2 teaspoon. salt
3 1/2 tablespoons lemon juice
About 1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons crushed, roasted sesame seeds
2 teaspoons sesame oil

Cut the cucumbers and onion into very fine slices (a food processor may be used for this). Add the salt, lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil. Mix well, cover, and refrigerate. Serve cold or at room temperature.

Serves 6

Salmon and Garden Veggie Salad

Karen McCurdy Pressler Tonight we cut up a huge bowl of fresh raw cucumber, zucchini, tomato, avacado, garlic, and a little onion. Then we sauteed salmon and mushrooms in worchestershire sauce, olive oil and braggs in a pan. When the salmon was done we chunked it up and poured all that over our fresh veggies, tossed it together and WOW! - wonderful salad!!

From Facebook

Mom's Cucumbers

Mom's Cucumbers
Amy (amylz)
about.com Servings: 5

3 large cucumbers
1 teaspoon salt
1/4 cup white sugar
1/8 cup water
1/4 cup distilled white vinegar
1/2 teaspoon celery seed
1/4 cup chopped onion

Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture. In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.

Quinoa Summer Salad

Quinoa Summer Salad
~rls2007~

1 cup pre washed qunoa
2 cups chicken broth
2 cloves crushed garlic

2 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar
3 cloves crushed garlic
1/2 teaspoon onion powder
salt and pepper to taste

1/2 cup diced zuchinni
1/2 cup diced summer squash
1/2 cup shredded carrots
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/4 cup diced red onion
1-2 cups halved grape tomatoes
1-2 cups halved fresh mozzarella balls or 1 cup diced provolone cheese

Directions:

1.  Add quinoa, chicken broth and garlic to a pot and bring to a boil.  Cover and simmer 10-15 minutes until liquid is absorbed and quinoa is fluffy.  Set aside to cool.  Once cool, place in a container in the fridge until cold.

2.  Whisk together lemon juice, oil, vinegar and seasonings until combined.  Set aside.

3.  Chop all veggies and cheese and add to large bowl.

4.  Add quinoa to veggies and pour dressing over.  Toss until well combined.  Adjust seasonings as desired.

Mango Spinach Salad

Mango spinach salad

JDTMamma

1 mango sliced thin

2-3 hand fulls of baby spinach

1 romaine lettuce heart chopped

1/2 a med. red bell pepper sliced thin

1/4-1/3 cup thinly sliced cucumber

Dressing:

1/2 cup red wine vinegar

2 tbs balsamic vinegar 

2 tbs olive oil

2 tbs maple syrup (I used sugar free)

1 tbs Dijon mustard

1 tsp dried parsley

1 tsp dried basil

place all dressing ingredients in a blender and bland until emulsified. Refrigerate until ready to serve

Toss lettuce and spinach together, topp with remaining salad ingredients. Serve with a drizzle of dressing.