Cucumber Salad

 

This recipe actually isn't my own recipe but more my wife's.  So we can call this one, direct from the Wife's Kitchen.  It is so good that I had to post it.  This is a tangy, lightly sweet cucumber salad.  I remember going to a great Brooklyn, NY diner when I was a child and they put something similar to this on the table.  Ever since I have been trying to match it.  To be honest, I think my wife has made it even better than the diner.  I wish I can take credit for it, but I can't.  It makes an amazing side dish accompaniment to any sandwich for lunch, or a nice night of grilling burgers and dogs. To be honest though, I can eat it with anything.  This will officially be the easiest recipe I have ever posted on The Husband's Kitchen so nobody has any excuse in not trying this recipe.  And even better, its Kosher, Gluten Free, and Extremely Low in Fat.

Ingredients needed for the BEST Cucumber Salad

- 4 Kirby Cucumbers (Cut thin)

- 1/2 Vidalia or Sweet Onion (Cut thin and in quarters)

- 1 cup Apple Cider Vinegar (1/4 cup per cucumber)

- 1 tablespoon Olive Oil

- 1/8 cup cane sugar

- 2 pinches of salt

- 1 pinch pepper

- Fresh or Dried Dill to your liking (I don't like too much)

Put the Cucumbers and Onions with Vinegar, Oil, sugar, salt, pepper, and dill in a bowl.  Mix well.  Put in a air tight storage container or mason jar.  Refrigerate for at least an hour.  Serve Cold.  

Notes on the Recipe:

- Though I am sure regular cucumbers would be just fine, there is something about Kirby cucumbers that make this even better.

- Make sure to use any variation of sweet onion or else it will make dish quite bitter.

- I find that if you cut the cucumbers and onions thin, the texture is better and the cucumbers absorb the flavors of the vinegar better.  I use the thinnest setting on my mandoline slicer to cut these evenly.

Healthy Eating and Good Eats!!!

Whole Wheat Blondies (ala mode optional)

Blondies were always one of my favorite types of cookies.  Or is it a cake?  Personally I am not really sure.  But it doesn't really matter.  All that matters is that they taste good.  One problem...They aren't the healthiest of options.  I haven't made them a whole lot healthier but added whole grains to the recipe to allow for a little less guilt.  Less guilty, but ALL the flavor of regular blondies.  This recipe is extremely easy to prep and entails only a few ingredients.  Try out the recipe.  I guarantee you will enjoy!!  And to all my kosher readers, this recipe is also kosher!!  Unlike some of my recipes, this has exact measurements.

Ingredients needed for less guilty Blondies

- 1 stick of unsalted organic butter (melted)

- 1 cup packed organic light brown sugar

- 1 egg

- 1 tablespoon vanilla extract (The REAL stuff please)

- 1 cup organic whole wheat pastry flour

- 1/2 teaspoon baking soda

- 1/4 teaspoon baking powder

- Whatever fillings you would like (I use white and dark chocolate chips and chopped walnuts)

Preheat oven to 350 degrees.  Mix melted butter and light brown sugar until combined completely.  Slowly add egg and vanilla while constantly mixing to make sure egg doesn't begin to cook if butter is still hot.  Once mixed to a smooth liquid add the whole wheat pastry flour, baking soda, and baking powder.  Add whatever fillings you desire.  There are 2 ways you can cook these.  Put dough in a greased 8x8 inch cake pan or do what I do:

Go out and buy one of these (Kitchen Essentials® from Calphalon® Bar Pan)

Bake blondies for 20 minutes if you like them to be moister/softer, or bake for 30 minutes for a more crispier/drier blondie. 

Notes on recipe:

- Filling suggestions: White chocolate chips, Dark chocolate chips, butterscotch chips, walnuts, pecans, hazelnuts, peanuts, raisins, m&ms, reeses pieces, or whatever your heart desires.

- I certainly think the moister/softer blondie is better but feel free to try anything.

- Allow blondies to completely cool before cutting them or taking them out of the pan.

- One of my friends suggested this and it was great.  Put the blondies in the fridge and let them get hard.  You might be surprised but they happen to make for an even better treat.  And it take longer to eat.  Thanks Justin.

- The Bar Pan works amazing.  I highly suggest it.  It can also be used for easy less messy brownies. Oops did I say brownies.  Not really supposed to mention those while talking blondies.  

Enjoy!!!