Thia Cucumber Salad

Summer is the perfect time to indulge in a fresh and light meal.  This Thia cucumber salad will pair perfectly with that juicy steak or grilled chicken.  Being summertime, cucumbers are at their peak of the season.  They are a good fruit that supplies the necessary water that you are craving and needing
sitting poolside.

Now if the refreshing sound of cucumber doesn't tickle your taste buds, the dressing on this salad is divine.  It plays on the boundaries of sweet and sour.  I could have literally drunk the dressing by itself.  The acidity of the vinegar is complimented by the sugar added and water-nutrient ingredients.


Here are some tips to keep in mind:
          1. I suggest buying the burp-less cucumber or you will be at your wits end after
              enjoying it.
          2. Dice the peppers and onion in small even chunks. If you don't like the onions
              raw because of their pungency, cook them strove top for a few seconds to
              bring out their sweetness.
          3. I cut the cucumber a little larger because it is the main part of the dish.
          4. I replaced the sugar with Truvia.  You lessen the caloric intake of the dressing
              to zero and use half the amount of sugar.
          5. I would add more of the spice mixture to the chickpeas and cook them for
              around 30 minutes for an extra crunch.  Make more than you need because
              they store in the refrigerator very well.
          6. Both the chickpeas and peanuts add another flavor profile that compliments
              the salad well.  Eat them!
          7. Mix the dressing and salad together frequently to keep it from getting too
              soggy in certain areas.  Do not add the chickpeas and peanuts until ready
              to serve.
          8. Eat the salad within the next day to keep the freshness alive.
          9. We got 4-5 meals out of this dish because we used 2 large cucumbers.  I like
              the larger cucumber to pepper and onion ratio.
         10. You could add fresh tomatoes to the dish for another added vegetable and still
               maintain the dish's integrity.

I was hesitant about this recipe because the mixture seemed so random; however, all the pieces fit together perfectly like a puzzle.  For such simple ingredients, there is a mound of flavors fizzling in your mouth.  Whether lounging poolside or enjoying the 4th of July weekend, this salad is a must do for any summer occasion.

Leave a comment below with your poolside plans.  Be sure to follow my Pinterest. Check back again next Wednesday for another slim, summer recipe from The Cooking Bug.

Cookies & Cream Ice Pops

For a festive Father’s Day, I made a deal to make every meal consist of Oreos.  This theme happens to be one of his favorite desserts.  They have the perfect combination of cookie to cream and are great for the milk dunkers. 

I happened to crush some Oreos to dabble over his yogurt in the morning.  For lunch, I had chocolate dipped Oreos.  Following dinner, we completed our Oreo theme with cookies and cream ice pops.

Here are some helpful tips to keep in mind:

1.     They are simple to make with timing around 10 minutes.

2.     They need to freeze so make them in preparation before hand. Allow for 2-4 hours of freezer time.

3.     I didn’t want to buy a huge thing of
heavy cream that I would hardly use
again, so I found a substitute.  It
combines ¾ cup milk with 1/3 cup butter.  However, this substitute only works for warm dishes because the butter seizes
up when cooled again.

4.     If you want to make it healthier and skip the buttermilk, replace it with evaporate milk.  They are a 1-to-1 ratio.

5.     I used more Oreos than the recipe described because I want that
Oreo punch.

6.     The Oreos will separate to the bottom if you have stand up ice cream molds.  Try to find molds that lay flat so that you can disperse
everything evenly.

7.     You can use an ice cube tray for bite sized pops or just fill a container and stick it in the freezer to enjoy.

For tips on the chocolate covered Oreos:

1.     Melt a combination of dark and milk chocolate (substitute bitter sweet chips) for 30 seconds. 

2.     Make sure to mix the chocolate chips to get them melting without burning.

3.     Dip the Oreos with a fork so that they coat evenly.

4.     Place them in the freezer for 1-2 hrs on wax paper.

Know that you can use dozens of combinations.  The cookies can be your choice and mix and match flavors that curve your sweet tooth.  They are an easy, no mess dessert that goes great with the summer heat.

Enjoy! Leave a comment below with ideas for your ice pops.  Follow my Pinterest for more delicious desserts and recipes.  Check back next Wednesday for other cooking tips from The Cooking Bug.

Asian Glazed Drumsticks

Wings are something I usually stay away from because they are greasy and usually fried.  Fast food joints around us try to douse them in sauces and give us a heart attack.  But, I found this recipe on my go to site­: Skinnytaste.com.

These Asian glazed drumsticks are a delicious way to enjoy another part of a chicken in a healthier way.  Although, I don’t know that I would say that they are glazed rather than Asian drumsticks.  The sauce because we are making it healthier doesn’t really thicken like a normal glazed because of the lack of flour or cornstarch.  Regardless, this recipe is a must try, new favorite of mine.

Here are some helpful tips to keep in mind:

1.     Removing the skin makes these wings healthier and allows for the sauce/glaze to be soaked up by the rest of the chicken.

2.     I used olive oil to kick-start the browning of the chicken, but you could spray the pan with pam and gain the same results without the extra fat.

3.     The Sriracha makes the dish have a kick.  Ergo, TASTE THE SAUCE! Don’t keep adding unless you really want a fire in your mouth.  The kick takes a minute to hit you.

4.     Use Truvia as a replacement to the sugar.  Truvia allows you to use half the amount of sugar because it is sweeter than sugar (aka it’s less calories).

5.     We kept the sesame seeds but added them by plate so that they don’t fall to the bottom of the dish.

6.     We nixed the chives; however, I would keep them for a more Asian food experience.  Their flavor profile I think adds more complimentary aspects to the dish than sesame seeds.

7.     The glaze doesn’t thicken as much as it reduces in amount.  To thicken the sauce add flour or cornstarch, just remember to add that into your calorie count and know that it is less healthy.

8.     Make sure to constantly turn the drumsticks allow the sides to 

     cook evenly.

9.     For maximum flavor, let the bones sit after cooking in the pan for an hour, flipping once after 30 minutes.

10.   To refrigerate, take the meat off the bones and add a little more sauce to the meat allow the inner meat to soak up the sauce flavors.

11.   These are best the day after because they have had time to soak in the flavors of the sauce!

12.   Side note!!!! à The balsamic is strong in this dish, so if you aren’t a fan, then lessen the amount added.

There are a lot of notes to take in consideration.  But, that is what happens when I really like a recipe and want you to enjoy it just as much.  This recipe is a great one to double up on for hungry eaters and still enjoy a healthy meal.  It sides great with broccoli or snap peas.  Dig in and don’t be afraid to get your face a little messy. J

Leave a message with your thoughts about the dish and changes you’d make.  Check back next Wednesday for another recipe by The
Cooking Bug. 
Follow my pinterest for other delicious recipes I plan to try.

Cauliflower Tortillas

Gluten intolerants, paleo dieters, or healthy eaters unite.  These cauliflower tortillas are a great substitute to the usual corn or flour tortillas and twice as healthy.  They are easily made with only 2 ingredients!!!!

Here are some helpful tips to keep 

in mind:

     1.     Approximately 1 head of cauliflower will be all that you need and you can make roughly 8 of these.

     2.     If you don’t have parchment paper don’t fret, just use aluminum foil instead and spray it with pam.

     3.     I nixed the microwaving part and was still able to drain more water out without burning my hands.

     4.     After draining the riced cauliflower, it should be easily moldable.  If it’s still runny, drain it again and try 

      the microwave.    

     5.     After adding the eggs and mixing, my mix was easily shapeable without being mushy like a burger.  It was softer than meat, but still had that feeling almost like a veggie burger.

6.     I would cook them for about 13-15 minutes before flipping them so that they are set more.  Cooking them longer will also brown them more and allow you to skip the frying pan later on.

7.     The brown is important because it give them that crunch that is necessary.  Without browning, you’ll have mush like a cauliflower mash.

8.   Image above thanks to SlimPalate!

These delicious littler creations go perfectly with different meat toppings.  Use them as a substitute for polenta with steaks or lamb; use them as a substitute to burger buns; use them as a substitute to tacos and tortillas.  There are endless possibilities.  We just had them alongside the sweet barbacoa pork and they were to die for.

Leave a comment below to let me know what you tried them with.  Make sure to follow my Pinterest.  Check back again next Wednesday for another delicious recipe from yours truly. 

XOX The cooking bug!

TBT: Paella

Well to make up for my lack of posting yesterday you'll have a double treat this week with another post tomorrow afternoon.  In celebration of my first week of interning with Crisis Nursery complete, my mom and I attended the Mumford & Sons concert last night (AMAZING!).  They are better in person than on CD which is saying something.  So, this post is a throwback to remind me of when I was in Spain.  During my time there, I had plenty of paella and while although I loved it, it isn’t the healthiest thing on the Earth.  Especially, for someone staying away from heavy grains and carbs.  So, to make a happy medium I found this recipe and got to go back a little bit
in time.

The great thing about this shrimp paella is that it is a whopping 7 if not more servings.  Be sure to have plenty of company or be an extreme fatty if you’re making this dish because it serves quite a few. J  There are so many different combinations that can be made to fit any pallet or picky eater’s dietary needs: one of the glorious things 

about paella.

Paella is a Valencian rice dish.  There are three widely known types of paella: Valencian paella, seafood paella, and mixed paella.  Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), beans, and seasoning.  Seafood paella replaces land animals with seafood and omits beans and green vegetables.  Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans.

This recipe falls under the seafood paella, but can easily be changed to fit any of the other categories.  Here are some helpful tips to keep in mind:

1.     We used quinoa and omitted rice because quinoa is a more protein packed grain (aka healthier).

2.     We got our shrimp the day of (which I recommend) from the grocery store butcher area.  The pink shrimp because they are already precooked whereas the gray ones will obviously need to be cooked first.

3.     We used a red onion, personally I like 

      the sweetness they provide once they 

      have been sweated. 

4.     Saffron is expensive, but it adds to the 

      dish a more Spanish feel and taste.  

      Buy it!  A little goes a long way.  If you know someone in Spain have them 

      stop at a market during the week and send it to you. J

5.     We used regular sun-dried tomatoes without olive oil to make it healthier.  

      You could also chop cherry tomatoes and cook them on the stovetop to extract the juices and then add them for a fresher tomato.

6.     You can use fresh green peas if you have a great farmers market around.

7.     We nixed the seafood seasoning.  I just added more paprika because 

      I LOVE PAPRIKA! J

8.     The dish can be made in a skillet covered for a shorter cooking time, or you can use a traditional paella pan.  Just know that a traditional paella pan does not come with a lid, so the cooking time will be longer.

9.     Make sure to leave a little of the broth left when adding the shrimp and peas because it will cook out and you don’t want to overcook the quinoa.

10.  It’s important to let the dish set because it will bring all the juices and flavors together and be a sturdier dish.

11. If you want to stick with the traditional rice as your grain I suggest using equal parts rice and water.  Cook the vegetables first; take them out; cook the rice, then add everything back in.

Now, you have a piece of my summer abroad with you in a healthier way.  Try out different combinations of paellas and choose your favorites.  Remember that if using seafood to eat the meal within 1 day of cooking.  Fluctuate the times depending on ingredients and dig in!

Leave a comment below with your thoughts about this dish and changes you’ve tried.  Check back tomorrow & every Wednesday for another taste of The Cooking Bug!