Tuesday, March 27, 2012

Roasted Chicken Seasoning

I love using spice mixes on busy weeknights because they preclude my need to pull out a whole bunch of different spice jars that I will inevitably have to put away. I use one mixture and I quickly have some well-seasoned food. Another plus is, the less fussing I do to prepare my food, the sooner I can eat! But, because spice mixes from the store can sometimes have obscure, less-than-natural ingredients I have decided I would try my hand at making my own spice mixes. They're easy to do and you can let your imagination run wild. The first mix I put together was inspired by the pre-seasoned chicken at my grocery store, which is sort of herbal but at the same time tastes a little like Creole or Cajun seasoning. The seasoning is has a great flavor, but the ingredients aren't listed, so there is potentially dextrose, MSG, anti-caking agents, or who knows what else. For the following mixture of spices I tried to combine a Cajun spice flavor with my favorite herbs to roast chicken with. Even though the seasoned chicken from my local grocery store was the primary source of inspiration for this spice mix, I don't see any reason why this wouldn't work for other meat.

I will post the meal I prepared from this spice soon!

Roasted Chicken Seasoning
Printable Recipe

2 tbsp paprika
2 tbsp dried parsley
1 tbsp dried crushed rosemary
1 tbsp dried marjoram
1 tbsp dried onion flakes
1 tbsp coarse kosher salt
1/2 tbsp garlic powder
1/2 tbsp crushed dried sage
1 tsp dried thyme
1 tsp ground black pepper
1/2 tsp ground mustard
1/8 tsp white pepper
cayenne pepper, to taste (optional)

1. Blend all the ingredients in a small bowl or storage container. Store as long as the spices remain fragrant, perhaps up to a year depending on the time you purchased the individual spices.

Monday, March 26, 2012

Party Food---Return of the Gluten-Free Chocolate Coconut Cake

I went to a barbeque recently and decided to take a gluten-free dessert. Chocolate makes a lot of people happy, so I took my Gluten-Free Chocolate Coconut Cake. It was my first time taking a grain-free Paleo dessert, so I was a bit nervous people wouldn't like it. No one seemed to have a problem diving into it, however! I think people were quite eager to try it, because the remainder I took home was in crumbed shambles (it still tasted good, which was all that mattered). To make the cake more festive, I added a touch of chocolate and pecan glaze, which was really easy:

Chocolate-Pecan Glaze

1 tbsp of butter
2 tbsp chopped bittersweet chocolate
2 tbsp agave nectar
2 tbsp chopped pecans

1. In a microwave-proof liquid measuring cup, melt the butter and chocolate using 10-second intervals. It's a small amount of butter and chocolate, so it can burn easily. Stir every 10 seconds until melted. It should take about 30 seconds.
2. Blend in the agave and pecans and drizzle over the cooled cake. The glaze does not "set" so you can eat it immediately or store in the refrigerator until serving.

The next time I want to make this cake, I want to try and make it with honey because of an article I read from Paleo Blocks discussing the issues with agave nectar. I think it's a great article that has some scientific research to back up their chain of logic. People go both ways on whether agave nectar is Paleo or not. It is a processed, high-fructose sweetener. I don't think added sweeteners are strictly "Paleo" anyway, but we can use information to choose the best sweetener available. My new personal favorite sweetener is pure maple syrup. I have loved maple flavor since I was a kid, so I don't mind the extra flavor it provides. I also like local honey. I used agave nectar to make this cake and glaze because I hadn't read the Paleo Blocks article yet and because I didn't want to experiment with honey right before taking this cake to someones house---I knew the recipe worked and I didn't know what would happen if I substituted honey. I think agave can be a good option if you can find a natural source that is not too processed...which is true for most Paleo ingredients. Here is a great overview of natural sweeteners from the Weston A. Price Foundation. I find the videos on their youtube channel to be quite informative!

Thursday, March 15, 2012

Honey-Lemon Glazed Pork Tenderloin Medallions

It's spring break now, and I have increased my amount of cooking a lot. I am also trying to catch up on work in between. So far I have made two recipes from the Food Lover's Primal Palate Make it Paleo cookbook, their pancakes and banana bread. The pancakes were awesome! They weren't heavy at all. I made banana nut maple syrup to go with them. I had a sliced, frozen banana in the freezer, so I combined it on the stove with 2 tbsp pure maple syrup, a tablespoon each of chopped pecans and walnuts, and simmered them together until the bananas became pulpy. I then finished the sauce with a tablespoon of butter melted into it. It was really good with the pancakes (even better with some good bacon!).

I also made their banana bread from another banana I had frozen. Frozen bananas work really well for banana bread because the freezing process seems to enhance their flavor. I also added half a cup of chopped pecans from some of the nuts I collected from the pecan trees around my apartment complex...I felt very hunter-and-gather-y about that. The texture of the bread was much better than my first attempt at making coconut flour bread. I could even toast the slices! The only thing I would like to improve on---and this is a personal preference thing I think---is adding more banana to give it a stronger flavor. My old banana bread recipe had 3-4 bananas in it, so I have a certain expectation on the flavor. Next time I will add 2 bananas (a cup's worth) to double the amount, and I might take out the dates and maple syrup because a second banana might add enough sweetness to make up for it.

Also I had the time to try some recipes I had been thinking of, like this one for pieces of pork tenderloin coated in a glaze made of honey and lemon. When I was a kid, one of my first recipes involved melting butter, lemon, and honey with salt and pepper in the microwave and putting it on chicken. It was a pretty good recipe for a little kid to come up with! I haven't had it in years, but I recently bought 5 lemons for $1 so I have plenty of them on hand to make such a recipe. I used pork tenderloin cut across the grain into medallions (some of which I cut down further to make two-bite pieces) and glazed them with garlicky butter, honey, and lemon. I think the butter is what actually makes this recipe even better because it creates a subtle creamy flavor in the glaze.This was such a good dinner, with some steamed broccoli. I had been running around all day looking for supplies for my upcoming second field season, so I was super hungry by the time this was ready. Admittedly, I ate about two portions of meat...I relished every bite, too!

Honey-Lemon Glazed Pork Tenderloin Medallions
Printable Recipe

1 1-lb pork tenderloin, cut across the grain into rounds or large chunks
1/2 tbsp olive oil
1/2 tbsp unsalted butter
1 clove garlic, grated or minced
1/2 tbsp honey
juice of half a lemon
salt and pepper, to taste

1. Heat a large skillet over medium to medium-high heat.
2. Season the meat with salt and lots of pepper.
3. Heat the oil and butter in the skillet until the butter melts, then add the seasoned pork pieces. Brown on the first side, then flip and brown on the second side.
4. When the pork is about 90% done, add the garlic into the bottom of the pan and cook until fragrant, tossing the meat with the garlic, about 2 min.
5. Add the honey and lemon juice. Toss the pork in the honey and lemon, and cook until the juice is nearly evaporated and a thick sauce glosses the meat.
  • Servings per recipe: 4
  • Per serving:
  • Calories: 209.5
  • Fat: 10.1 g
  • Saturated fat: 2.9 g
  • Cholesterol: 71.1 mg
  • Sodium: 86.1 mg
  • Carbohydrate: 3 g
  • Fiber: 0.1 g
  • Sugar: 2.3 g
  • Protein: 25.1 g

Friday, March 9, 2012

Tomato-Basil Shredded Beef

Here is what is becoming my weekly crockpot/slow cooker recipe. It's just so crazy easy to throw a hunk of meat into the slow cooker in the morning with some sort of concocted sauce and walk away from it, only to come back hours later with the aroma of roasting meat hitting you when you enter the door.

This week I had a super-fast grocery shopping trip where I hit up some sales I found in the flier I get in the mail. The meat and the marinara sauce I used were on sale. Luckily, the sauce that was on sale did not have any canola, soybean, or other highly processed industrialized oil in it, just olive oil, so that worked out. I got the tomato basil flavor because it was the only one in the range that didn't have poor-quality oil or other questionable ingredients. It also had the shortest ingredient list, also a plus! I used my sale items to make an easy shredded beef dish that's a little different than my usual barbeque shredded meat. I really loved the sauce that forms from the beef broth and marinara, which I chose to reduce to make it thicker. The onions, garlic, and tomato pieces are nice accents in the sauce. I kept up with my latest trend of adding lots of different herbs, too.

The only thing that was a bit of a downer was the pot roast shrank a lot! Usually I say 1 lb of meat feeds 4 people, but unfortunately I could only get 4 servings from the whole pound and a half I used. (I weighed it on my own scale at home, so I know it was a pound and a half to start with). I'm not sure why the meat shrank so much, but it could have been some weird phenomenon. I don't usually use rump roast, so maybe this is normal for that cut of meat. I just wanted to warn anyone who makes this recipe to not be alarmed if their roast shrinks. I also didn't want anyone to think I was overestimating servings, then make this for 6 people and end up with not enough to go around. I didn't take an overhead photo, otherwise you could see that the meat filled less than half my plate and was not a tall mound....the angle of my photo distorts the proportions a bit.

Also, it's important to point out the broth should be low sodium and I didn't add any salt to this recipe because I wanted to reduce the juices to a pan sauce. If you add salt, the reduced sauce may be too salty. You can always add salt at the end when you reduce the sauce, but you can't take it out later.

Aside from the advisories I just listed, this is a great dinner. I love the tangy-herb-y sauce that forms from reducing the tomato sauce with the broth. It reminds me of Italian beef, which is so popular where I am from. I served this with buttered steamed asparagus, which were also on sale. I feel like a sale-hunter-gatherer cavegirl this week!

Tomato-Basil Shredded Beef
Printable Recipe

1 1/2 lb beef rump roast (you can use any other beef roast you like instead)
1/2 cup low sodium beef broth
1/2 cup homemade or store-bought marinara sauce (I used a tomato basil one)
1 small onion, finely diced
4 cloves garlic, coarsely minced
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp dried oregano
1/8 tsp black pepper

1. Add the beef to the crockpot/slow cooker. Pour all the other ingredients over the top and cook 6-8 hrs on high or 8-10 hrs on low.
2. Remove the cooked meat to a cutting board. Transfer the sauce to a small saucepan. Reduce the sauce over high heat to one-half the original volume.
3. Meanwhile, shred the beef into bite-sized chunks. My roast had a long grain to it, so I cut 1-1 1/2 inch slices that shredded with little effort. Return the meat to the crockpot while the sauce reduces. I set my machine on "warm" while the sauce was simmering.
4. Pour the reduced sauce over the meat, gently toss to coat, and serve.

  • Servings per recipe: 4
  • Per serving:
  • Calories: 226.1
  • Fat: 11.3 g
  • Saturated fat: 1.5 g
  • Cholesterol: 55 mg
  • Sodium: 453.8 mg
  • Carbohydrate: 6 g
  • Fiber: 0.7 g
  • Sugar: 1.4 g
  • Protein: 22.3 g

Thursday, March 8, 2012

Spice-Rubbed Roasted Turkey Legs

I'm one day closer to spring break, so all I can think about is relaxing. There's no break in sight for me until Saturday, especially because a few weeks ago I signed myself up for a SAS (a statistical software) short course at the library, which is tonight. Just when I want a break, I gave myself some extra work. I'm sure it will be a valuable experience and I will thank myself for going when I start working on my dissertation!

Makes me wanna say "yabba dabba doo!" a la Fred Flintstone

Last weekend I was already in spring break mode and I lounged on the couch while the oven did most of the work for me roasting some turkey legs for dinner. This recipe is so easy and so tasty...I succumbed to my inner cavegirl while eating the meat right off the bones. Eating a turkey leg has got to be one of the most gratifying eating experiences because they're messy but fun to eat. I dry rubbed the turkey legs with a zesty spice mixture I concocted. I let the rub sit on the meat for 2 days while they were in the refrigerator, so they really soaked up the flavors. I did a little experimentation with this spice mixture by adding some spices I have never bought before and/or are commonly neglected by me, such as ground mustard and white pepper. These turkey legs were both subtly spicy and smoky. The best part was the crispy, crackling skin! The meat was moist and tender, too. They were the perfect dinner to eat with leftover marinated baby cucumber salad while slouching on the couch Friday night. (yes, that means I stayed in Friday night...I'm a grad student, ergo I'm too friggin tired to hit the town on Friday night...I also was in bed by 9:45 on said Friday night and I'd like to think that is responsible, not lame)

Spice-Rubbed Roasted Turkey Legs
Printable Recipes

1 tsp paprika
1 tsp ground cumin
1 tsp chili powder
1 tsp ground coriander
1/2 tsp kosher salt
1/2 tsp ground mustard
1/4 tsp black pepper
1/8 tsp white pepper
2 lbs bone-in, skin-on turkey legs (should be 3 or 4 legs)

1. Blend all the spices together. Gently lift the skin of the turkey legs and sprinkle a few pinches of spices underneath the skin. Then place the legs in a gallon-sized bag and sprinkle in the remaining spices. Massage the spices into the legs. Allow the dry rub to sit on the turkey legs at least overnight or up to 48 hours before cooking.

2. Preheat oven to 375 degrees F.
3. Line a baking tray with foil for easy cleanup. Remove the turkey legs from the bag and gently pat them with paper towel to wick away any beads of moisture, which will prevent the skin from browning.
4. Place the turkey legs on the tray. Bake 1-1 1/2 hours, or until the meat is opaque and the juices run clear, turning at least once, being sure to lift the meat carefully so the skin does not pull away. Rest 5 min before serving.

  • Servings per recipe: 4
  • Per serving:
  • Calories: 320.2
  • Fat: 10 g
  • Saturated fat: 2.9 g
  • Cholesterol: 227.7 mg
  • Sodium: 479.2 mg
  • Carbohydrates: 1.6 g
  • Fiber: 0.8 g
  • Sugar: 0.1 g
  • Protein: 53.2 g

Wednesday, March 7, 2012

Sesame Beef and Broccoli "Lo Mein"

Counting down the days to spring break! I still need to get some work done next week, but perhaps there will be less scheduling. Plus I'm gearing up to go out to the vineyard to do some initial prep for my second field season. I can't believe it's been over one year since I moved to Texas and I have over a whole year of my Ph.D. under my belt. Despite the increase in work in the last year I still love coming back and blogging recipes. This is one of my favorite escapes from my usual responsibilities! Lately it seems like all I do is read. My stack of journal articles on my desk seems to be growing despite all my reading. It's impossible to speed-read through them because I will miss out on important details. I wish journal article reading was like reading a book for pleasure because then if I skip a word or two it wouldn't alter the outcome of my comprehension of the material.

At least despite all my work I took some time to go to a local park this weekend and have a picnic. This park is pretty special because it has something called "Prairie dog town" which is a prairie dog habitat. I'm sure some people think of them as nuisances, but I think prairie dogs are super cute; I love the little bark sound they make. Sorry to disappoint, but I didn't go to any trouble making any picnic food. My honey and I got salads from a salad bar and enjoyed them partly at a picnic table...until we got too cold, then we had to migrate to the car. I think it still counts as a picnic, right?

I hope to spend some time outdoors this spring break instead of working through it. The weather is getting so sunny and nice---around 55-70 degrees here in west Texas. Even as I sit here in my office I can hear the birds chirping. It's hard to focus on work with all the sunlight streaming into my office window! I just want to be outside...But, the sunshine putting me in a good mood, which is welcome after these few stressful weeks that have passed. Plus I'm snacking on Sophia's Survival Food jerky chews as I work, which also puts me in a good mood...the mild flavor is my favorite!

Also this weekend I hurriedly grocery shopped. Luckily I checked out the store flier before going so I had a good idea of what I wanted. There were a lot of great sales, including bags of pre-chopped fresh vegetables 2/$3. I don't normally buy that stuff because it is a bit more expensive, but this was a good deal and they honestly do save time and effort. I used these veggies to make an awesome stir-fry that reminded me of lo mein! The veggie lo mein came in the form of broccoli slaw mix, which is primarily shredded broccoli with some shredded carrots and purple cabbage. I love cooked cole slaw mix as a quick side dish, so I thought broccoli would be good as well. The broccoli even has the square-ish shape of lo mein and becomes tender like al dente pasta as it cooks, so it was the perfect substitute. Stir-fries look like they will be fast because they are fast cooking, but all the vegetable chopping takes a while, so these vegetables were a great way to have dinner on the table quickly. If you have the time or don't want to use pre-cut vegetables, use whole stalks of broccoli but save the stems and cut them with a mandolin slicer or julienne with a knife.

Sesame Beef and Broccoli "Lo Mein"
Printable Recipe

3 tbsp low sodium wheat-free tamari sauce (can substitute coconut aminos)
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp black pepper
1 lb beef stir fry meat (can come pre-cut or you can cut sirloin or round steak into thin slices)
1 tbsp sesame seeds
1/2 tbsp virgin coconut oil
3 cups broccoli florets (I used pre-cut, but broke a few larger florets into smaller pieces)
1 cup snow peas, ends trimmed
2 1/2 cups broccoli slaw mix (mix of pre-shredded broccoli stems with shredded carrots and purple cabbage)
1/4-1/2 cup water

1. In a medium bowl, blend the tamari, onion, garlic, and ginger powders and black pepper. Mix the meat into the sauce mixture; I used my hands to make sure all the surfaces were coated. Set aside to marinade for 15 minutes at room temperature.
2. In a large skillet set between medium and medium-high heat, add the sesame seeds and toast them until lightly browned. They will first look oily, then clump together, before becoming fragrant and golden. This usually happens when you aren't looking and before you know it they are burned so don't walk away from them and be sure to stir them frequently. Set them aside.
3. Melt the oil in the same pan you toasted the sesame seeds in. Add the beef and all its marinade and stir-fry. You may have to turn up the heat to keep the meat from steaming, which will prevent browning.

4. Once the meat is about 80% cooked, add the broccoli and stir-fry for about 2 minutes, or until the florets are just tender but the stalks are still raw and the broccoli takes on a brighter green color. Then add the snow peas, cook 2 minutes more (they should turn bright green as well), and finally the broccoli slaw and 1/4 cup of water to create steam and de-glaze the pan. Stir-fry until the broccoli slaw wilts, about 2 minutes. You may need to add a little more water to keep things from sticking. By the time the sauce is nearly evaporated, toss in the toasted sesame seeds and serve.

  • Servings per recipe: 4
  • Per serving:
  • Calories: 311.6
  • Fat: 12.2 g
  • Saturated fat: 5.2 g
  • Cholesterol: 100.9 mg
  • Sodium: 635.6 mg
  • Carbohydrates: 9.8 g
  • Fiber: 4.8 g
  • Sugar: 2.9 g
  • Protein: 40.2 g

Sunday, March 4, 2012

Sweet Potato Fritters

While it is partially a bummer when I am running out of food and have to take the time to go to the store, it is also a blessing in disguise because I am forced to be creative with food. For instance, this Saturday when I went to make breakfast I realized I had nothing to put in an omelet...no veggies, no bacon (really sad!)...I just had three eggs. While I could have had plain scrambled or fried eggs, I decided to get creative and combine them with my last lonely sweet potato to make...something. When I started grating the sweet potato, I didn't quite have a recipe in mind. Sweet potato latkes? Sweet potato pancakes? I added all three eggs because the sweet potato soaked up the first and second one, but the third one made the mixture soupy...so I countered it with almond flour. I had to season them up...but I was out of cinnamon. So I used good old pumpkin pie spice...which is better because it's five spices all in one! Finally I seasoned with a tiny pinch of salt because salt brings out sweetness, surprisingly enough, and we were off to the hot skillet of coconut oil (which I am also almost out of!). As I cooked these guys, I realized they weren't like pancakes because they weren't doughy or fluffy (by both Paleo and non-Paleo standards)...they were so crispy on the outside! Then I knew the perfect word to describe these guys...fritters! I ate them with maple syrup and half an orange. I would have rather had bacon, but the orange made a nice accompaniment. It was a cara cara orange too, the most delicious oranges ever!

Sweet Potato Fritters
Printable Recipe

2 1/2 cups coarsely-grated sweet potato with the skin on (about 1 medium-large sweet potato)
3 eggs, beaten
3/4 cup almond flour
1/2 tsp pumpkin pie spice
pinch salt
2 tbsp virgin coconut oil
Optional garnish: pure maple syrup

1. Mix the sweet potato, eggs, almond flour, pumpkin pie spice, and salt in a medium bowl.
2. Meanwhile, heat a large skillet over medium heat.
3. Melt 1 tbsp of the oil in the pan.
4. Add five scant quarter cupfuls of fritter mixture to the pan, pressing each down lightly until it is about 1/8-to-1/4-inch thick. When the edges and bottoms of each fritter become brown, flip over and brown on the second side.
5. Remove the first batch from the pan and move to a warm plate or a baking tray that is in a warm oven. Melt the second tbsp of oil and add five more fritters, using the same methods as before.
6. Serve fritters warm, with maple syrup, if desired.

  • For 1 fritter:
  • Calories: 114.9
  • Fat: 8.8 g
  • Saturated fat: 3.1 g
  • Cholesterol: 55.5 mg
  • Sodium: 43 mg
  • Carbohydrate: 5.2 g
  • Fiber: 1.5 g
  • Sugars: 1.8 g
  • Protein: 4.3 g

Friday, March 2, 2012

Allowing a little time for creativity this week

N'oatmeal Raisin Cookies from the Food Lover's Primal Palate
As I mentioned before, the last month involved submitting 3 scholarship applications, an exam, and a big project. Needless to say I a lot of my cooking has been pared down. The last two days, however, everything I have been working on came to a screeching halt when I submitted my last scholarship application. I made it through all that stuff I had to do! I just couldn't get my brain into reading articles, so in the past day and a half I have been taking care of some neglected stuff like getting contact lenses, changing my oil (don't get me started on that one...it turned from a simple task to a 2-hour ordeal...), and yes, having a bit of fun! I have been stress-relieving by going to my yoga class and I took the time to bake and brainstorm recipes. This week I baked a batch of cookies from The Food Lover's Primal Palate cookbook called The Food Lovers Make it Paleo. I love, love, love that cookbook. I have made a lot of recipes so far and I hope to do a recipe roundup. This week I made their N'oatmeal Raisin Cookies (which is such a cute name) and they tasted just like the real thing! I didn't miss the oatmeal texture at all. The only changes I made to the recipe were, instead of making 12 cookies, I made 16 so they would be a bit smaller. Also I added a scant teaspoon of salt because I had a premonition that a whole teaspoon would be too salty for my taste, and I am glad I did. I think next time I will only add half a teaspoon, but it could just be that I'm using a different type of salt than them. I used fine sea salt, but ingredients can have variability in quality and flavor. I will definitely make these again!

The dry ingredients...the variation in color was really pretty
Now I just need a cup of tea!

Thursday, March 1, 2012

Marinated Baby Cucumber Salad

Saturday night I stopped at the store to quickly pick up some ingredients for dinner. Just some ground beef and a vegetable...which of course turned into me needing a cart because I bought all sorts of other things I thought I "had" to have...at any rate, all these items would get eaten so it really wasn't a waste, and I wanted to capitalize on sales! Right in the doorway of the store were baby seedless cucumbers and mini sweet bell peppers...they were so cute I had to have them to experiment with. The peppers were stuffed with saffron-scented goodness (more to come on that one later) but the cucumbers were promptly made into a salad. My mom made marinaded cucumber salads a lot in the summer, so I decided to use my little cucumbers to do a spiced up version. This salad also had a second inspiration, because I like to watch New Scandinavian Cooking hosted by Andreas Viestad and he made various marinated vegetable salad with spices, and I thought I could come up with my own combination of flavors. The one combination I am sure of is star anise with beets...the other salads involved carrots, cucumber, and fennel, and the seeds were cumin, coriander, and mustard. I can't remember which went with what, but it was a springboard for an idea for me.

These little baby cucumbers are so fresh and tender that they didn't need to have a heavy oily dressing...just a light apple cider vinaigrette with a small spattering of herbs and spices. I didn't want to mask their natural flavors, I just wanted to enhance them.

Dill and cucumbers are a match made in heaven, and mustard and celery seed go with sweet pickles as well. For my version of marinaded cucumber salad, I cut back on the sweetness a lot; I only used a touch of honey for a subtle sweet pickle flavor. I made the dressing more simple by microwaving it instead of cooking a simple syrup-like vinaigrette on the stove. I liked this salad so much I made a second batch this week! It's good to eat immediately, but tastes even better if it sits overnight. It's great next to the hearty winter dishes I'm still cooking up...but winter seems to be coming to a close here is west Texas...spring seems to have sprung a bit early, but it's not completely unwelcome!

Marinated Baby Cucumber Salad
Printable Recipe

4 baby seedless cucumbers (each about 5-6 inches long), cut into slices
1 tbsp water
2 tbsp apple cider vinegar
1 tbsp honey
1/4 tsp mustard seeds
1/4 tsp celery seeds
1/4 tsp dried dill
salt and pepper

1. Add cucumber slices to a lidded medium bowl. Salt and pepper them, cover with a lid and shake vigorously to release some of the water from the cukes. Then set them aside while you prepare the dressing.
2. Add water, vinegar, honey, and seeds to a small microwave-proof bowl or measuring cup. Heat in the microwave until steaming, 30 sec-1 min.
3. Pour the hot dressing over the cucumbers and sprinkle over the dill. Toss thoroughly. For best results, allow to marinade in the refrigerator at least overnight before serving so the mustard seed plump a little bit and the cucumbers absorb the vinaigrette.
  • Servings per recipe: 4
  • Per serving:
  • Calories: 38.3
  • Fat: 0.3 g
  • Saturated fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 81.2 mg
  • Carbohydrates: 9.1 g
  • Fiber: 1.3 g
  • Sugar: 4.8 g
  • Protein: 1.1 g
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