easy cool and refreshing dairy cucumber dish

[Guest guest]

cool and refreshing cucumber dish for summer. just replace cottage cheese with DCCC, andignore the bit about low fat yogurt (unless that is the way you make it.)http://www.nytimes.com/2010/08/11/health/nutrition/11recipehealth.html?ref=recipes_for_healthwish I were eating dairy at the moment. there are also a bunch of links to other simple cucumber salads, all of which are pretty much SCD friendly as written: Creamy Cucumber saladThe authentic French version of this dish is made with fromage blanc, a smooth, fresh farmer cheese that tastes like a cross between cottage cheese and yogurt. In this version, I blend the two together. Use lots of pepper to season this simple combination.1 long European cucumber or 2 regular cucumbers, peeled if waxedSalt to taste1 cup dccc2 cups low-fat plain Greek-style yogurt (use SCD yogurt)Lots of freshly ground pepper1. If using regular cucumbers, cut in half lengthwise. Scoop out the seeds. Dice very small (1/4 inch or smaller). If using a European cucumber, you don’t need to peel.Optional: sprinkle with salt and allow to drain for 15 minutes in a colander. Draining is not necessary if you don’t use salt; if you do, draining will prevent the dish from becoming watery later.2. In a food processor, blend together the dccc and yogurt until smooth. (Alternatively, put the DCCC through a fine strainer and whisk with the yogurt.) Transfer to a bowl. The mixture should have a creamy consistency. Stir in the cucumber and lots of pepper. Taste and adjust seasoning. Chill until ready to serve. Serve with toasted bread or as a salad.Yield: Serves six.

[Guest guest]

Ughh.. I love dairy!

For some reason though it somehow totally " activates " me and I am susceptible to

allergy season. Bummer.

Jodi

>

> cool and refreshing cucumber dish for summer. just replace cottage cheese

with DCCC, and

> ignore the bit about low fat yogurt (unless that is the way you make it.)

>

>

http://www.nytimes.com/2010/08/11/health/nutrition/11recipehealth.html?ref=recip\

es_for_health

>

> wish I were eating dairy at the moment.

>

> there are also a bunch of links to other simple cucumber salads, all of which

> are pretty much SCD friendly as written:

>

>

> Creamy Cucumber salad

> The authentic French version of this dish is made with fromage blanc, a

smooth, fresh farmer cheese that tastes like a cross between cottage cheese and

yogurt. In this version, I blend the two together. Use lots of pepper to season

this simple combination.

>

> 1 long European cucumber or 2 regular cucumbers, peeled if waxed

> Salt to taste

>

> 1 cup dccc

>

> 2 cups low-fat plain Greek-style yogurt (use SCD yogurt)

>

> Lots of freshly ground pepper

>

> 1. If using regular cucumbers, cut in half lengthwise. Scoop out the seeds.

Dice very small (1/4 inch or smaller). If using a European cucumber, you don't

need to peel.

>

> Optional: sprinkle with salt and allow to drain for 15 minutes in a colander.

Draining is not necessary if you don't use salt; if you do, draining will

prevent the dish from becoming watery later.

>

> 2. In a food processor, blend together the dccc and yogurt until smooth.

(Alternatively, put the DCCC through a fine strainer and whisk with the yogurt.)

Transfer to a bowl. The mixture should have a creamy consistency. Stir in the

cucumber and lots of pepper. Taste and adjust seasoning. Chill until ready to

serve. Serve with toasted bread or as a salad.

>

> Yield: Serves six.

>