Still Life: Thai Cucumber Salad/ Thai Garlic Soup

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* Exported from MasterCook *

 

Thai Cucumber Salad

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:10

Categories : Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

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2 medium cucumbers

1/2 cup very finely minced red onion

1/2 teaspoon salt

2 teaspoons sugar

1/2 cup cider vinegar

1/4 cup minced fresh cilantro

1/2 cup finely minced red or green bell pepper -- optional

1 small red serrano chili pepper -- cut into very thin strips

(optional)

OR crushed red pepper -- to taste (optional)

sprigs of cilantro -- optional

 

Peel and seed the cucumbers. Cut into quarter lengthwise, then into thin

slices.

 

Combine everything except the serrano chile and the cilantro sprigs in a

medium-sized bowl. Mix gently. Cover tightly and let marinate in the

refrigerator at least 4 hours.

 

Serve cold. Top with thin strips of red serrano chile and sprigs of fresh

cilantro, if desired, shortly before serving.

 

Description:

" This is a simple dish with a cool, clean taste. You also have the

option of spicing it up with a touch of hot chiles. "

Cuisine:

" Thai "

Copyright:

" 1988 "

Start to Finish Time:

" 4:10 "

 

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Per Serving (excluding unknown items): 45 Calories; trace Fat (4.5% calories

from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

271mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Other Carbohydrates.

 

Serving Ideas : Serve with Thai Garlic Soup.

 

NOTES : If you decide to add the serrano chile, be very careful handling it, as

it is very hot. Wash your hands with soap and warm water immediately after

contact to avoid severe irritation to your eyes and mouth.

 

Marinated cucumber salads improve with age, so I recommend that you make this a

day or two ahead.

Nutr. Assoc. : 0 20034 0 0 0 0 20164 0 0 0

 

 

* Exported from MasterCook *

 

Thai Garlic Soup

 

Recipe By :Molly Katzen

Serving Size : 6 Preparation Time :0:45

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons minced garlic

2 tablespoons peanut or canola oil

6 cups light stock or water

5 teaspoons soy sauce

1 teaspoon salt

3 cups coarsely shredded cabbage

2 medium carrots, cut on the diagonal in 1-inch

lengths

1 stalk celery -- chopped (optional)

few mushrooms -- sliced (optional)

crushed red pepper -- to taste

 

In a deep saucepan or Dutch oven, saute the garlic in oil over medium heat until

it starts to turn brown. This will take only a few minutes.)

 

Add remaining ingredients, and bring to a boil. Lower the heat and simmer,

covered, about 10 minutes, or until all the vegetables are tender.

 

Taste and adjust seasonings. Serve immediately or store for reheating later.

(unlike many other soups, this one is not delicate, and reheats readily.)

 

Cuisine:

" Thai "

Copyright:

" 1988 "

Start to Finish Time:

" 0:45 "

 

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Per Serving (excluding unknown items): 73 Calories; 5g Fat (54.5% calories from

fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 670mg

Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat.

 

Serving Ideas : Serve with Thai Cucumber Salad.

 

NOTES : Don't be scared off by the amount of garlic in here! It mellows

amazingly as it cooks. The result is a light and gentle first course that can

either precede a dramatic entree or be a soothing small meal all by itself.

Nutr. Assoc. : 0 1074 1582 0 0 4920 260 0 0 0