Posts tagged cucumber
Posts tagged cucumber
A great way to use leftover salsa is to toss it with cucumber noodles! A great (and easy) cold salad.
Cucumber Noodle Salad! This is a winner! Just thought it up today to take a cold refreshing lunch to the beach during this heatwave. I used the Spirooli to turn a cucumber into noodles, then added diced tomato, and greek spices, lemon juice and olive oil. Add any combo of ingredients and spices for a great side salad. Diced red onion and bell peppers would go great with this too. Totally paleo, raw, and vegan. Oh, and all ingredients, all organic, all the time (but you already knew that). Ugga-Bugga!
Not those buns, you filthy bastards, I’m talking about hot dog and hamburger buns! It’s summer, which means grilling season!
Using my almond butter bread recipe (and video), I took 2/3’s of the batter and experimented a little with buns. First I made hamburger buns, using a little trick originally intended for eggs that I learned from fellow tumblr calizero, where you cook something inside an onion ring for a perfect shape.
The shape was perfect, but the batter was still wet underneath the onion ring. I suggest you carefully remove it just before the buns are done baking. But the fit for a burger is much better than your typical sliced bread, as you can see here with one of my grass-fed Ugga-Bugga-Burga’s, on a bed of salsa and topped with guacamole:
It almost came out like a dinner biscuit (feel free to use it as such, especially with a smaller mold, or in this case, an onion ring).
As for the hot dog buns, I took the remaining batter and poured it into my regular loaf pan, and made a very short loaf:
Then I sliced off a hot dog sized width, made a slit almost all the way through, and snuggled my grass-fed Applegate Farms hot dog inside:
Not bad! And finally, just to see, I used the hot dog buns as hamburger buns (and added some cucumber too):
Not bad, but not as good as the rounder buns. I think I’ll get myself some round baking molds the next time I make these, and then freeze the buns for future use. (EDIT: Note, I did just that, so check out the new & improved version HERE)
By the way, yes, those two burgers and one hot dog were delicious! There may have even been another burger and dog eaten later that night, but I cannot confirm nor deny that I’m a fat bastard.
Ever since I saw that photo the other day, I had to have an organic grass-fed hot dog on an organic cucumber roll with organic mustard (in my opinion, a mini-cheat due to the salt in the dog and mustard)! It was good. Not as good as on almond butter bread though, but good. I added fresh organic dill to make the cucumber more like a half sour pickle. I think some of you tumblrs had a better idea though when you suggested having it with chicken or tuna salad.
… is brought to you by, Grass-fed beef. Grass-fed beef, serving humanity since man figured out cows were slow and didn’t bite!
That’s a half-pound baby right there! Hard to eat, but, um, yeah, I managed! On an almond butter roll (with caraway seeds) with caveman ketchup and homemade mayo, cucumbers and fresh dill (to replace my favorite, salty pickles), and topped with heirloom tomato salsa! All ingredients, all organic, all the time.
Look at that char! Hot-ass cast iron skillet, 5 minutes on each side. Trick I learned on Food Network, after you flip once, add some water and cover to steam the burger while searing side #2. Came out a perfect medium rare. Ugga-Bugga indeed!