Cucumber Fan Salad
2 large cucumbers
1 teaspoon salt
1 teaspoon sesame seed
2 tablespoons oil
1/8 teaspoon ground red pepper (cayenne)
1/4 cup distilled white vinegar
2 tablespoons sugar substitute
1 tablespoon Kikkoman soy sauce
Trim off and discard ends of cucumbers, then peel lengthwise with vegetable peeler to form stripes. Cut each cucumber in half lengthwise; remove seeds. Slice each half crosswise, making cuts close together to within 1/4 inch of edges. Place cucumbers in large bowl and sprinkle evenly with salt; let stand 30 minutes, tossing occasionally. Meanwhile, toast sesame seed in small dry skillet over medium-high heat. Remove from heat and stir in oil and red pepper; cool. Blend vinegar, sugar substitute, and soy sauce; stir into sesame seed mixture. Rinse cucumbers. Drain and pat dry. Return to bowl. Pour dressing over cucumbers and toss to coat well. Cover and refrigerate 1 hour, stirring occasionally. Remove cucumbers from dressing. Gently spread each piece to form fan and arrange on dish.
The next one is good for company. I followed the directions but then added some cracked red pepper, put it into custard cups, sprinkled a little lf mozzarella on top and put then under the broiler for a couple minutes to brown the cheese a little.
Spinach with Garlic and Pine Nuts
1-1/2 to 2 pounds fresh spinach, ends trimmed and discarded
1 teaspoon olive oil
2 tablespoons pine nuts
2-4 cloves garlic, chopped
Salt and pepper
Wash the spinach well and shake out the water. Heat a large saucepan over high heat and add the spinach. Cook for about 5-7 minutes or until tender, tossing frequently. Transfer the spinach to a colander and set aside.
Heat the saucepan over medium flame and add the olive oil. When the oil is hot, add the pine nuts and chopped garlic and cook until both are golden, about 2 minutes. Return the spinach to the saucepan, toss to combine and cook until heated through, about 2 minutes. Add salt and pepper to taste.
Serves 4Good Luck!
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