Tasty Tuesday – Danish Cucumbers

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-fifth participating post!

Mom and I have something in common.  We both have siblings-of-the-heart.  Koko, JJ, Puffy, Fluffy and I do not share DNA, however, we’re siblings in our forever home.  Mom decided many years ago that while an only child by birth, her dear friends felt like siblings-of-the-heart.  She shares many of the Jewish Holidays with one of her SOTH, Miss Ellen and her family.

Tomorrow, after fasting for the day, Mom will “Break Fast” with Miss Ellen and her family.  Typically, families serve items such as bagels, cream cheese, lox, tuna, egg salad, fruit salad and chopped liver.  Miss Ellen always prepares Danish Cucumbers, which Mom looks forward to.  This year, Mom offered to make them instead.

Since Mom does NOT bring home a “doggie bag” filled with those  scrumptious items for her dedicated Kitchen K9s, she owed JJ and I tidbits of cucumber from her preparation Sunday.  She obliged, allowing JJ and I to perform a good amount of QC (quality control!). We received the ends of the cukes after Mom passed the rest of each veggie through the mandoline.

Ingredients:  (Thank goodness Mom tripled the recipe!)

  • 2 medium cucumbers, thinly sliced
  • 1/3 cup cider vinegar
  • 1/3 cup water
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced dill weed or 1 tablespoon parsley

Directions:

  • Place cucumbers in non-reactive bowl. Mix vinegar, water, sugar, salt and pepper; pour over cucumbers.
  • Cover and refrigerate, stirring occasionally, at least 3 hours.
  • Drain; sprinkle with dill weed.

Another great cucumber day.



Tasty Tuesday: Greek Salad Pitas with Feta Spread and Turkey

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twentieth participating post!

Let’s jump right in.  Can you say cucumbers? CHEESE? TURKEY? Mom outdid herself on this one.  The second of her UMiami Diabetic support class selections might end up on JJ and Jet’s Top Ten of the summer!

When Mom pulled out the long, seedless cucumber, JJ and I, faithfully on QC (quality control) duty, wagged really hard.  We hoped for 1 slice for class, 1 for JJ, 1 for me, repeat… the reality – we each received 3 slices.  Mom said something about not creating a tummy ache.  Pshawww…

CHEESE… Mom bought crumbled for class (buy one, get one free, lucky for her).  At Casa Jet, she usually would buy block feta and rinse a bit to reduce sodium and then give us a few tidbits.  We received what they call BUBKES (nothing!) Hmpf…  Mom used the measly excuse that the containers were closed and would stay that way for class.  She tried to pull the same thing regarding the turkey, saw our sad puppy dog faces and caved!  (She used her personal turkey, roasted, salt free.)

Oh, I guess I should let you know that her class participants loved the dish and made extra sandwiches to take home!

Greek Salad Pitas with Feta Spread and Turkey

Ingredients:

  • 3/4 cup (4 ounces) feta cheese (Mom doubled recipe for class and used ½ non fat feta and ½ regular)
  • 3 tablespoons nonfat plain yogurt
  • Freshly grated zest and freshly squeezed juice from 1/2 lemon (1 teaspoon of zest and 1 tablespoon of juice)
  • 2 teaspoons dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole-wheat pitas
  • 4 large leaves romaine lettuce, torn in half
  • 1 medium English (seedless) cucumber, cut into thin half-moon slices
  • 16 to 20 fresh mint leaves (1/4 cup loosely packed) (Mom used the mint from our garden.)
  • 12 ounces thinly sliced roast turkey breast (low-sodium, if desired… Mom DESIRED!)

Directions:

  • Use a fork to combine the feta cheese and yogurt in a medium bowl, mashing any large chunks of cheese. Add the lemon zest and juice, oregano and pepper; mix well to form a spread. Refrigerate in an airtight container until ready to use.
  • To make the sandwiches, cut each pita in half to form 2 pockets. Line each pocket with a half of a lettuce leaf. Spread 2 heaping tablespoons of the feta spread into the pocket. Fill each pocket with about 6 cucumber slices, 4 or 5 mint leaves and 2 or 3 slices of turkey. Serve immediately.

Another great, megalos (great in Greek) day!