Tag Archives: vegetarian

Cucumber and Onion Salad

marinated cucumbers

As I sit with my computer on my lap, poised ready to write about cucumber and onion salad, I am brain-dead.  Truth is, I am posting this recipe for myself.  Yep, it is true. Selfishly, I am thinking of all the time I spend looking for the recipe note card, sorting through recipe files on my computer and yet trying to remember how much sugar to how much vinegar.  It should be so easy, yet I can’t ever remember.

Dish of Cucumbers

Growing vegetables can be such a funny and unpredictable activity.  Last year our cucumber plants came down with a fungus and had to be destroyed.  No cucumbers for us.  This year — we have 4 plants and they are producing at maximum capacity.  Go figure.

marinated cucs

I will keep cucumber and onion salad in my refrigerator and on our dinner table for the next month.  When the tomatoes are ripe I will toss a few of those in.  Come middle of August I won’t want to touch another cucumber until Christmas.  True story.  Meantime, I highly recommend you get some fresh cucumbers from the garden — yours, your neighbors, the farmers — wherever you can.  Make a cucumber and onion salad.  Enjoy!

Happy Summertime!
Catherine

P.S.  And when you can’t find the recipe next year, it will be right here! :)

Cucumber and Onion Salad
 
The every summer freshest-favorite salad ... cucumbers, onion, sweet and tangy all at once.
Ingredients
  • 2 to 3 cucumbers
  • 1 medium white onion
  • ½ cup sugar
  • 1 cup vinegar
  • 2 cups water
  • Salt and Pepper to taste
  • *Optional: 1 to 2 tomatoes cut in quarters
Instructions
  1. You will need a 2 quart jar with lid or other 2 quart container.
  2. Cut the ends off the cucumbers and peel along the long edge in 3-4 strips to leave a sort of stripped cucumber.
  3. Slice the cucumber in thin rounds.
  4. Peel and slice the onion in thin slices and separate.
  5. Put the cucumber and onion alternately in your jar/container. *Optional: add tomato quarters
  6. Add the rest of the ingredients and cover your jar/container tightly and gently turn so the ingredients are mixed together.
  7. Refrigerate overnight and serve cold.

Broccoli au Gratin

broccoli au gratin spoonful

After a week of recipes like Tuesdays With Dorie Croissants and the Pioneer Women’s Cinnamon Rolls I knew I better end on a healthy note or my faithful reader-son Cory, will definitely disown me!  Enter a lovely bag of fresh broccoli.  I love broccoli.  I think it just may be my favorite vegetable, as an adult.  As a child the only vegetable I would eat was green beans.  But when I was about 45 I grew up and started eating other vegetables.  Today my favorite — broccoli!

steamed broccoli

In the culinary arts, the term au gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese. The au gratin topping should be golden brown, which can be achieved by baking or by placing the dish under a broiler.  Au gratin — a perfect way to serve broccoli!!  Broccoli is a delicious side dish to so many meats and main dishes.  I started this colorful gratin by steaming the broccoli in the microwave. I like baking in a cast iron skillet but you can also use your favorite baking dish or casserole dish.

broccoli with cheese

While the broccoli is steaming in the microwave I made a cheesy white sauce, reserving a bit of the cheese to sprinkle on the hot broccoli.

sauce over broccoli

The cheesy white sauce is poured over the broccoli.

broc au gratin topping

I adore Panko bread crumbs so I used a handful to make up the crunchy topping.  The gratin is baked until lightly browned and bubbly.

broccoli au gratin skilletful
The nice part about using a cast iron skillet is it makes a fun serving dish as well.  From the oven to the table.

broccoli au gratin spoonful

I adapted this recipe from Food Network Kitchens.  It is a keeper for me.  It can easily be made and on the table in less than an hour while finishing up any main dish.

broccoli au gratin single cornbread

We like our broccoli tender-crisp and not mushy.  This recipe is easy to make without over-baking the broccoli.

What is your favorite broccoli recipe?  Please do-tell, I am always looking for tried and true recipes for this yummy vegetable!

~Blessings, Catherine

Broccoli au Gratin
 
Prep time
Cook time
Total time
 
Broccoli -- cheese -- Panko -- you will love this au gratin!
Serves: 4 to 6 servings
Ingredients
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1½ cups milk (2% or whole)
  • 1½ teaspoons kosher salt
  • Freshly ground pepper, to taste
  • 2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
  • 1 cup grated sharp cheddar
  • 1 cup grated sharp and colby cheese, divided in half
  • ½ cup Panko bread crumbs
Instructions
  1. Place a rack in the middle of the oven and preheat to 425 degrees F. Spray canola oil in a 9" round cast iron skillet or 8" x 8" x 2" baking dish.
  2. Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, sharp cheddar cheese and salt and bring to a low simmer while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper to taste. Remove from heat.
  3. Meanwhile, place the broccoli in a glass microwaveable dish and add ¼ cup water. Cover with microwaveable lid or plastic wrap. Microwave for 3 minutes. Drain off water.
  4. Put the steamed broccoli in the prepared dish, sprinkle with the ½ cup sharp and colby cheese. Pour on the sauce. Sprinkle with remaining sharp and colby mixture.
  5. Cover the gratin with the Panko bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
Notes
Recipe adapted from Food Network Kitchens.

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