Good idea when Kroger have a sale: $10 for 10 participating items.
2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper
Makes 6 to 8 servings.
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend.
Refrigerate at least 15 minutes and up to 2 hours; serve cold.
Rich, nutty avocado is a great carrier of flavors, like the fresh herbs and cooling cucumber that star in
these fresh rice-paper rolls. The savory dipping sauce features tart, sweet and salty ingredients that
mimic an exotic salad dressing—fitting, as these rolls are like a salad that is eaten out of hand.
Juice from 1/2 lime
2 Tbs. rice bran or canola oil
1 Tbs. rice vinegar
1/2 tsp. Dijon mustard
1/2 tsp. soy sauce
1 tsp. brown sugar
2 Haas avocados
20 rice paper rounds, 6 or 8 inches in diameter
10 green lettuce leaves
Leaves from 1 bunch fresh basil
Leaves from 1 bunch fresh mint
2 carrots, coarsely shredded
1/2 English cucumber, cut into thin strips
In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the
sugar dissolves; set aside.
Halve, pit and peel the avocados, and then cut them into 1/2-inch dice.
Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the
bowl. Dip 1 rice paper round into the water for a few seconds to soften, then lay it flat on the towel. Dip
a second round into the water and lay it directly on top of the first one. Using another towel, pat the top
of the rice paper dry.
Center a lettuce leaf on top of the stacked rice papers. Starting about one-third in from the edge closest
to you, arrange a few of the basil and mint leaves in a line across the lettuce. Top with a small row each
of the carrot, cucumber and avocado; be careful not to overstuff the roll. Lift the bottom edge of the rice
paper up and over the filling and then roll once to form a tight cylinder. Fold in the sides of the rice
paper and continue to roll the paper and filling into a tight cylinder. Set aside, seam side down. Repeat
with the remaining rice paper and filling ingredients to make 10 rolls.
Cut each roll in half crosswise and arrange, cut side up, on a platter. Place the sauce alongside for
dipping and serve immediately.
Makes 20 rolls; serves 8 to 10.
Makes 12 Crepes
- 1 cup All purpose flour
- 1/2 cup Whole milk
- 1/2 cup Water
- 3 Eggs
- 2 tbl Unsalted butter (melted)
- 1/2 tsp Salt
- Mix flour, water, milk, eggs, salt & butter for 20-30 seconds. Cover crepe batter & refrigerate overnite for best results. Minimum chill is 1 hour.
- Heat a crepe pan or nonstick pan over medium high heat. Brush lightly with butter or use a nonstick spray.
- Cook crepe approximately one minute and then flip over and finish for 20 seconds.
- Remove from plate and stack crepe as you finish them to keep them moist
Sweet crepes: Add 1/2 cup sugar when mixing crepe
CHOCOLATE HAZELNUT & BANANA CREPES
- 3 cups Nutella
- 4 Bananas, sliced
- Spread 1/2 cup Nutella on each crepe and layer in 1/3 sliced banana.
- Fold in half, heat in microwave for 20 seconds and enjoy.