A much quicker version of your pickles, Jeannie...... Peeled & sliced cukes with plain ol' white vinegar, a bit of sweetener, some black pepper, and a bit of salt. Marinate, stirring a few times, and eat anywhere from 15-45 minutes (after an hour they loose their crunch). Been eating cukes that way since I was a kid (only real sugar was used at one time). Can't stand cider or malt vinegar in general, and hey, the white vinegar is a Canadian thing, eh
Love salt and vinegar on french fries or chips (when I have them).
Love marinades! I think I've purchased a few at the store in my 40 years but, I've always preferred to make my own. An astringent (vinegar, wine! Don't forget the wine!, citrus) with olive oil and some herbs or spices are my faves!
Don't forget your stir fry pan, too. I always found stir fries to be a great balance of veg to protein and fat. I use a non-stick pan and don't quite turn the heat up as much as a "real" restaurant would. Still using olive oil (not EVOO - too fragile for stir fries; save it for the salads, etc.), stir fry your mixed veg with some seasoning (MRS DASH is good) - whichever combination you like - for a few minutes. Remove from pan. I'll add a bit more oil to pan if protein (chicken, beef, pork, etc.), is not marinated and stir fry a few minutes till almost done. Re-add veg (whose residual oil will help de-glaze those protein flavours in the pan), and add sesame seeds, chopped nuts, or fine herbs if you like and maybe some extra seasoning (same as used in the marinade or rub), give it a mix and YUM! Dig in! For those who can have it, some (i.e. 1/4C-1/2C) rice or pasta added to a large stir fry can be enjoyed without overdoing it.
I love the splash of lemon or lime in water idea. Again, I have a thing for astringent tasting things and prefer a real squeeze of lemon or lime in water with no sweetener. It's refreshing if you don't overdo the citrus. I also like the brewed iced teas, there are so many kinds.
I've a recipe for Grilled Cinnamon Pork Tenderloin (actually from a diabetic diet book). Looks easy and sounds tasty. Might just give it a try now that it's BBQ season.
Tomato and cucumber with some green onion, garlic, EVOO, and Balsamic is pretty much a staple in our house. So refreshing we eat it every second night or so. Goes with anything, too.
On the salad thing... I love my greens to be varied with lots of different kinds of lettuces and greens. The mix of bitters and butters is so much more interesting than the boring, plain iceberg or romaine lettuce salads we see so often. Spring mixes, radicchio, endive, spinach, sprouts, etc...add some veggies, add some protein, drizzle with something tasty and dinner is served. I think I may have a thing for one-dish meals
- Phishbowl (Type 1 since Jan'05 - Levemir, NovoRapid)
"What's Not Measured Is Not Managed"
"It is impossible for a man to learn what he thinks he already knows"-Epictetus