The weather in Los Angeles has been quite bipolar this week. On Monday and Tuesday I was wearing shorts, and now it's cold, gloomy and overcast.
I know this will sound ridiculous, but this crazy weather really throws off my cooking schedule. I only like to go to the grocery store ONCE a week - so I schedule all my meals on Sunday. If it's hot on Sunday, that week we'll eat a lot of light and fresh food. If it's cold on Sunday, then we're eating soups and stews all week.
In general, it works out. But on crazy weeks like this, we could get caught with a pot of chili on a 90 degree day, and a cucumber salad when it's rainy... and that annoys me. (Yea, yea. First world problems.)
Hence this week's "EAT IT" post. I was excited to start sharing some warm-weather meals (since the world finally seems to be thawing out.) But, I'll guess you'll have to stash this one away for future...
This salad pairs really well with anything Thai... So, we've eaten it with Thai chicken pizza, various curries, and a peanutty-chicken-crockpot dish I make. When dinner's over, and Zach's in charge of cleaning up, the leftovers seem to magically disappear (which is probably because he stands over the bowl and inhales the rest.)
Oh - and although this recipe calls for jalapenos, you'll cut out the seeds (so it's not hot.)
What's the weather like where you are today? Is it ruining your weekend plans - or just enhancing them?
Thai Cucumber Salad
From All Recipes
3 large cucumbers, peeled, halved lengthwise seeded and cut into 1/4 inch slices
1 tablespoon salt
1/2 cup white sugar
1/2 cup rice wine vinegar
2 jalapeno peppers, seeded and chopped
1/4 cup chopped cilantro
1/2 cup chopped peanuts
Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers jalapeno peppers and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.