Okay well, I don't necessarily consider this a food blog but...
Yet again tonight I've made another amazing recipe (yes, from the Moosewood Classics book...if I had enough readers, I'd do a giveaway and share the love!)
I made Cucumber Peanut Salad and Brian, it'd be the PERFECT side dish for your Gluten Free Apple Stuffed Chicken! This would be good with sliced apples added...it's definitely a must try!
3 cucumbers peeled, seeded and sliced into 1/4 inch slices
2 tsp salt
1 Tbsp brown sugar, packed
2 Tbsp fresh lemon juice
1 1/2 Tbsp white vinegar
1 Tbsp vegetable oil
2 tsp fennel seeds
1/2 c roasted peanuts
Stir together salt and cucumber and drain in colander for 10 to 15 minutes. Rinse cucumber well and drain again.
Stir together brown sugar, lemon juice, and vinegar until sugar dissolves
Heat oil in a small sauce pan, once hot add the fennel seeds. Remove from heat and swirl the pan for 30 seconds. Return to heat (low) and cook for another minute, stirring continuously.
Place drained cucumbers (make sure they are well drained, next time I may let them sit for 30 minutes) in shallow bowl and pour hot seasoned oil over cucumbers, toss. Add sugar/lemon juice/vinegar mixture, toss.
Let set at room temperature for 30 minutes before serving.
Top with crushed peanuts just before serving.
very very yumm!