Summer faves!

Seeing as the heat wave seems to finally be rearing it's ugly head, I thought I'd cheer myself up with some refreshing NO HEAT NEEDED food.

I will say that the Cucumber Dill Salad and Tabouleh recipes are adapted from dishes my boyfriend's mother makes for her family. I'll note the differences in case you'd like to try it her way for comparison purposes. :)



Cucumber Dill Salad

2 large cucumbers, sliced thinly
1/2 Cup sour cream
1/4 cup mascarpone cheese*
1/4 cup mayonnaise
small handful Fresh Dill, chopped
2 T minced dried onion**
1 T garlic powder
s & p, to taste

This recipe is really complicated. Are you ready?

Mix all ingredients (except cucumbers) in a bowl until homogeneous. Add cucumber and mix. Refrigerate for at least an hour to let the flavors blend. Enjoy.

PHEW! I thought I wouldn't get through that one! ;)

* I use mascarpone because it has a more mild and more buttery flavor than mayo. It is also healthier for you- 1/2 the calories, almost no sodium, a solid amount of protein and more nutrients.

**If you don't have minced dried onion in your pantry, don't sweat...

Actually, do sweat- Sweat 1/2 an onion (diced small) in a bit of butter until translucent and beginning to brown. For once I really do prefer the dried stuff, but this does just as well in a pinch :)

Tabouleh

large couscous*
strong chicken broth*
1 large cucumber
2 medium tomatoes
1 bunch scallions
1 bunch parsley
1/4 cup Lemon juice
1/4 cup olive oil
1/4 cup wheat germ
s & p to taste

Romaine lettuce, if desired

Cook the couscous according to the packaging instructions. Substitute the water with the strong chicken broth. Set cooked couscous aside to cool.

Dice the cucumber and tomatoes, making sure to keep the sizes the same throughout. Slice the scallions (we're using the entire scallion here- green & white parts. I know some people swear by one or the other, but I love the whole thing!)

Chop the parsley, discard the stems. In a large bowl, mix the lemon juice, olive oil, wheat germ and S & P. (Note: I tend to fudge a little on the lemon juice. I like my salad a bit more on the sour side, so sometimes the amount can creep up to 1/2 cup depending on my tastes for a given day.) Add in the veggies and herbs. Toss to coat. Add in the cooled couscous. Toss to coat, and VIOLA!

I love this salad as is, or served piled high on romaine leaves. Delicious either way!

*I like the couscous in my tabouleh, because it adds flavor and texture. Plus it makes the dish capable of stand- alone deliciousness, and needs no "main entree" to go with it. It makes the dish more filling, so the "rabbit fare" will go further. The recipe given to me did not have couscous, so try it both ways and see what your preference is.

Chicken Salad

1 store bought rotisserie chicken (regular flavor or a garlic/ onion is best. My warning: Do NOT use lemon-pepper seasoned for this recipe!)
1/4 cup Mayonnaise
3 T sesame dressing
1/4 cup craisins
1/4 cup sliced almonds
5 scallions, sliced

Remove all the meat from the chicken and chop it into bite size pieces. Put the chicken, along with the remaining ingredients into a bowl and mix. Delicious.

I switch this up sometimes, using raisins or grapes instead of craisins, walnuts instead of almonds, and onions and celery (cut very small) instead of scallions.

Pics of these to come...

Also!!! After an unfortunate lunchtime craving today, I've determined my next mission: to create a FAST solution to a lemon bar need. There has got to be a better option than tasteless microwaved processed lemon cake with a texture somewhere between an old sponge and damp cardboard... I resorted to chugging a can of cola to get rid of the taste, leading to yet another taste catastrophe. STOP THE MADNESS! >:-P