KnitBliss Cooks

Here is where we share our recipes. Rather than adding a separate post each time, when you have something to share, simply add it here or send it to me and I will add it.

Pat's Cucumber Raita from Juel Andersen's Curry Primer
1 medium cucumber (I used 1 1/2 European )
1 C plain yogurt (I used one small container- they get smaller every year)
1/2 tsp celery seed
1/2 tsp cumin ( I used 2 tsp whole seed, which I ground up)
generous pinch of sea salt
several grinds of black pepper
chopped parsley

Cut up cucumber. Mix other ingredients with yogurt; add cucumber and toss. This should be the last thing you make before sitting down to eat, otherwise if it stands the cucumber weeps and the raita becomes watery. With regular cucumber, peeled, I have added tumeric mostly for color. You can also substitute cilantro instead of parsley.

Riet's Indonesian Menu
Kroepoek - prawn crackers
sate ajam with peanut sauce (chicken kebab)
bami goreng - stir fried noodles
ketjap manis - sweet soja sauce
sambal oelek - hot chili pepper sauce
atjar tjampoer - veggies in vineagrette

Judy’s Greens/Fruit Salad
Dislodge the meat of Clementines (or your favorite orange) until Ellie tells you you've been in the kitchen long-enough. Add red or green grapes, cut in half (we had red last night--is there such a thing as being too sweet?), but not so many that Ruth says that's all she got on her plate.

Tear Romaine lettuce into bite-sized pieces (Romaine holds up well against the weighty fruit).

Thinly slice a well-scrubbed cucumber (I prefer to leave the skin on—where the ONLY vitamins in a cucumber are hiding, I believe).

Shred a bit of your favorite goat cheese on top.

Dressing:
In a plastic container with a tight lid, shake:
Light mayo
Orange juice (you can substitute any fruit juice or cider)

Ruth’s Oriental Spinach Salad (from a cousin or aunt?)

Mix together & refrigerate for dressing:
1/2 c grated onion
1/3 cup ketchup
2/3c olive oil
1/4 cup red wine vinegar
1/4-1/3 cup sugar

Mix together 2 chopped hard boiled eggs, 2 large packages baby spinach, 1 can bean spouts, 1 can sliced 8oz mushrooms (I mixed small white and shitake), 1 can sliced water chestnuts.
Optional: add chopped cooked bacon or bacon bits.
Serve dressing separately from salad- a little goes a long way.

Gail’s Cucumber Pickles for Satay (from New York Times)
½ C white vinegar
½ C water
½ C sugar
1 t salt
2 large cucumbers
2 T coarsely chopped purple oni
1 t minced fresh chili pepper
1 T minced dry-roasted peanuts
1 T coarsely chopped cilantro leaves

Combine the vinegar, water, sugar and salt in a small saucepan over medium heat. Bring to a boil and stir to dissolve the sugar and salt. Remove the pan from heat and cool to room temperature.
Just before serving, peel the cucumbers, slice into 1/4-inch disks and cut each disk in half. Combine the cucumber with the vinegar mixture. Add the purple onion and chili pepper and stir well. Top the cucumbers with minced peanuts and cilantro and serve with satay or anything Asian.