Steamed Cucumbers With Dill Food

PICKLED CUCUMBERS WITH DILL & SPICE

Steps:

• Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
• Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
• Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

GLAZED CUCUMBERS WITH DILL

Steps:

• Peel the cucumbers, halve them lengthwise and scrape out the seeds with a spoon. Slice into 1/4-inch-thick half-moons.
• Melt the butter in a large skillet over medium-high heat and add the cucumbers. Pour in 1/4 cup water, bring to a boil, then lower to a simmer. Cover and simmer until the cucumbers are tender but not mushy, about 5 minutes.
• Stir the in dill and season with salt. Serve hot, with slices of pumpernickel bread and additional butter.

SAUTEED CUCUMBERS

Steps:

• Peel cucumber, and cut into large chunks.
• In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.

CUCUMBER DILL SALAD

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well., In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

CUCUMBERS WITH DILL

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.

SALMON WITH CUCUMBER-DILL SAUCE

Steps:

• Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
• While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
• Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.

SALMON IN 20 MINUTES

Steps:

• Heat large heavy skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
• Add milk and reduced-fat cream cheese to skillet; cook and stir 2 min. or until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
• Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.

SWEET-AND-SOUR CUCUMBERS WITH FRESH DILL

Steps:

• 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.

STEAMED CUCUMBERS WITH TOMATOES

Steps:

• Trim off the ends of the cucumbers and remove the skin. Cut the cucumbers into 2-inch thick rounds. Quarter each round lengthwise and remove the seeds.
• Put the cucumbers in the rack of a steamer over boiling water and steam 2 minutes.
• Heat the butter in a saucepan and add the tomatoes, salt and pepper. Cook and stir for 1 minute. Add the cucumbers, parsley and lemon juice. Toss and cook for 1 minute. Serve immediately.

STEAMED CABBAGE AND ROOT VEGETABLES WITH FRESH DILL

Steps:

• Plunge the cabbage whole into boiling water for 1 minute.
• Rinse under cold water. Remove 6 outer leaves in tact. Set aside.
• Chiffonade (cut into thin strips) the remainder of the cabbage head.
• Beginning with the carrots, steam for about 6 minutes. Keep testing to make sure they are not over cooked. You want them to be crisp.
• Next, steam the rutabaga, then the turnips, and finally the cabbage that will more than likely take only a minute.
• Toss all the vegetables in a bowl with the butter, lemon juice, and chopped dill.
• Arrange the whole cabbage leaves on individual plates. Put a large scoop of vegetables onto each leaf. Serve immediately.

CUCUMBER-DILL MARINADE WITH GRILLED LAMB KEBABS

Steps:

• Reserve 1 1/2 cups dip as serving sauce. In a large resealable plastic bag, combine remaining 1 cup dip, lamb, zucchini, and onion. Close and shake to thoroughly coat meat and vegetables. Let marinate 30 minutes at room temperature. (Can be stored in refrigerator up to 24 hrs in advance.)
• When ready to cook, heat a lightly-oiled grill pan over medium heat. Remove lamb and vegetables from marinade, let excess drip off, and thread on skewers. Place skewers in pan and cook, turning to cook all sides, until lamb is medium-rare and vegetables are cooked through, about 6 minutes total. (You may have to do this in batches.)
• Serve immediately over rice or with flatbread and pass reserved sauce on side.
• Serving Suggestion: Steamed rice, rice pilaf, or pita bread.
• In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.

STEAMED CUCUMBERS WITH DILL

Steps:

• Wash the cucumbers. Trim off the ends, and remove the skins. Cut the cucumbers into 1 1/2-inch thick rounds. Quarter each slice lengthwise, and remove the seeds.
• Place the cucumbers in the rack of a steamer over boiling water. Steam for 2 minutes. Do not overcook.
• Melt the butter in a skillet. Add the cucumbers, salt, pepper, cumin and dill. Toss well for 30 seconds. Serve immediately.

CUCUMBER SLICES WITH DILL

Steps:

• In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

BAKED WHITEFISH WITH DILL AND TOMATO-CUCUMBER RELISH

Steps:

• For fish:
• Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices.
• Position rack in center of oven and preheat to 375°F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.
• For Relish:
• Combine first 5 ingredients in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper.
• Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs.