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From YouTube: Cooking for Your Health - Cucumbers
Description
The Buncombe County Department of Health's Nutrition Division wants to teach you how to prepare healthy food. Join Margit Strout as she cooks healthy recipes featuring cucumbers.
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Hello,
this
is
margaret
stroud
and
we're
going
to
be
cooking
for
your
health.
I
don't
know
about
you,
but
my
garden
has
been
very
prolific.
This
year
we
have
been
growing
cucumbers
and
we
have
tons
of
cucumbers
and
I
bought
a
packet
of
beans
that
were
mixed
colors,
so
the
purple
the
wax
and
the
green
they're
kind
of
fun.
The
purple
beans
do
turn
green
when
you
cook
them,
but
they
look
awful
pretty
without
that
and
we
have
some
peppers
going.
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They're,
not
percolating
real
good,
as
my
father
would
say,
but
we
are
doing
there
are
some
little
ones
on
there
today
we're
going
to
do
some
recipes
for
the
excess
of
cucumbers,
because
one
can
only
eat
so
many
cucumber
sandwiches,
and
so
many
cucumbers
and
salads.
So
we're
going
to
work
on
doing
some
things
with
some
cooking
some
cucumbers
and
I'm
going
to
show
you
my
fail
proof,
green
bean
recipe
that
everybody
loves
to
make
the
salmon
with
cucumber
sauce.
A
You
need
half
a
pound
salmon
fillets
or
the
equivalent
of
canned
or
foil,
packed
salmon.
One
cup
of
plain
yogurt,
one
tablespoon,
all-purpose
flour,
a
tablespoon
chopped
fresh
or
a
teaspoon,
dried
dill
weed,
a
teaspoon
prepared,
horseradish,
one
cup
chopped,
seeded
unpeeled
cucumber
about
one
medium
and
one
cup
of
medium,
seashell,
macaroni
or
another
pasta.
A
I
used
angel
hair
now
the
recipe
that
I
got
off.
The
internet
called
for
half
a
pound
of
salmon
fillets.
Instead
of
that,
because
of
the
wick
food
package,
salmon
is
allowed
in
the
foil
packet,
so
I'm
using
salmon
in
the
full
packets
because
normally
you
poach
the
salmon,
and
then
you
crumble
it.
So
I
saved
myself
a
step
plus
this
is
less
expensive.
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The
flour
is
to
kind
of
thicken
it,
so
it
doesn't
separate
too
badly.
You
can
use
regular
flour
or
you
can
use
white
flour
and
you're
going
to
put,
and
I
used
one
cucumber
that
I
chopped
up
and
seeded.
I'm
going
to
put
this
in
cucumber
and
dill
go
really
well
together,
as
well
as
the
horseradish
in
the
yogurt.
It's
kind
of
one
of
those
complementary
things.
Now
this
looks
pretty.
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The
ingredients
for
the
japanese
cucumber
salad
is
two
medium
or
one
large,
cucumber
sliced,
very
thin,
a
quarter
cup
of
rice,
wine,
vinegar
or
a
quarter
cup
of
rice
wine,
vinegar
dressing.
If
you
use
the
dressing,
you
do
not
need
to
add
a
teaspoon
of
sugar,
a
quarter
teaspoon
of
salt,
two
tablespoons
of
sesame
seeds
and
an
option
of
about
half
a
cup
of
carrots
shredded,
and
this
is
one
of
those
that
looks
like
you
did
a
ton
of
work,
but
you
really
didn't
now.
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A
I
am
also
going
to
add
some
carrot,
which
was
not
in
the
original
recipe,
but
I
think
it
adds
some
color
and
it
adds
some
different
flavor
and
texture,
and
I
like
different
flavors
and
textures
I'll,
put
these
in
here
kind
of
mix
them
around
without
flailing
them
all
over.
Hopefully,
okay
and
then
you
put
and
again
this
recipe
is
so
good
for
this
weather
you
put
a
quarter
cup
of
rice
wine,
vinegar.
A
If
you
get
the
dressing,
you
don't
have
to
add
anything
else,
but
that,
if
you
don't
you
add,
let
me
get
my
ingredients,
a
teaspoon
of
sugar
and
a
quarter
teaspoon
of
salt
pour
that
over
now.
This
is
a
salad
that
you
want
to
eat
pretty
well
immediately.
It
doesn't
age
well
in
the
refrigerator,
and
then
you
sprinkle
a
couple
tablespoons
of
sesame
seeds.
A
One
large
cucumber,
peeled
cut
in
slices
that
are
about
half
an
inch
thick
and
seeded,
a
third
cup
of
diet,
italian
dressing,
a
quarter
cup,
red
onion
chopped
two
tablespoons
cilantro
fresh
chopped
or
the
equivalent
of
parsley,
or
if
you
have
to
use
dried,
you
may
use
dried,
a
teaspoon
of
red,
pepper,
flakes
or
chili
powder.
Now,
salsas
are
made
with
all
different
ingredients.
We
need
to
you,
know,
kind
of
mix
it
up
a
little
bit.
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One
14
ounce
can
of
black
eyed
peas
or
the
equivalent
of
fresh,
cooked
2,
3
cup
of
diced,
red
bell,
pepper,
a
half,
a
cup
of
crumbled,
feta
cheese,
a
quarter
cup
of
red
onion
and
two
tablespoons
of
chopped
black
olives.
Again.
This
is
something
that
you
can
make
when
it's
really
hot
outside,
because
it
doesn't
take
a
whole
lot
of
cooking
you're,
going
to
put
three
tablespoons
of
extra
virgin
olive
oil
or
another
oil.
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Isn't
that
pretty
again,
this
would
be
a
good
salad
to
have
on
hand,
and
I
bet
it
would
get
better
with
age,
because
there's
not
a
ton
of
vinegar,
so
you
won't
have
pickles,
but
the
peppers
and
the
other
colors
are
wonderful.
You've
got
good
protein,
you've
got
good
types
of
fat,
and
here
let
me
take
a
bite.
Let
me
get
a
pepper
in
here.
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It's
not
very
good.
Green
beans
tend
to
be
a
little
bland
and
again
green
beans.
Once
you
start
getting
them,
you
have
to
go
out
every
day.
You
want
to
pick
them
in
the
afternoon,
not
the
morning.
If
you
pick
them
in
the
morning,
the
dew
is
still
on
the
leaves
and
they
rust
found
that
out.
When
I
was
a
kid
because
I
was
like,
why
do
these
turn
horrible
colors?
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I
kind
of
like
the
purple
beans,
because
if
I
leave
just
a
little
purple,
it's
kind
of
like
a
litmus
test,
I
don't
want
them
totally
cooked
I'm
going
to
take
these
off
the
heat
when
you
do
frozen,
you're
going
to
have
to
cook
them
a
little
longer,
but
I
put
them
straight
from
the
freezer
into
the
pan,
and
this
is
a
lot
nicer
than
just
plain
or
nailed
boiled
green
beans.
I
don't
know
about
you,
but
I
get
kind
of
bored
with
that.