Best Steamed Cucumbers With Tomatoes Recipes

MARINATED CUCUMBERS AND TOMATOES

Steps:

• Arrange cucumbers, tomatoes and onion in 2-quart shallow glass or plastic dish. Stir together remaining ingredients except bacon flavor bits; pour over vegetables.
• Cover and refrigerate at least 3 hours to blend flavors; sprinkle with bacon flavor bits just before serving.

SAUTEED CUCUMBERS

Steps:

• Peel cucumber, and cut into large chunks.
• In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.

GRILLED CUCUMBERS WITH TOMATO-CARDAMOM DRESSING AND MOZZARELLA

Steps:

• Start with the dressing: Add the tomatoes, oil, garlic, miso, bay leaves, cardamom shells and seeds, paprika and a heaping ¼ teaspoon salt to a large (lidded) sauté pan. Place over medium-high heat, give everything a good stir and leave it, uncovered, until it starts to bubble gently.
• Once bubbling, turn the heat down to medium-low, cover with the lid and cook gently for 15 minutes, stirring once, until the tomatoes have burst and start to release their juices. Turn down the heat if necessary; you want the garlic to soften without taking on color, and you want the tomatoes to not completely disintegrate. Stir in the lime juice and set aside.
• Heat a grill pan over high, and ventilate your kitchen well.
• Halve the cucumbers lengthwise then use a small spoon to scrape out and discard the seeds. Slice each halved cucumber lengthwise into 2 equal pieces, then transfer the cucumber quarters to a bowl and toss with the oil, ½ teaspoon salt and a good grind of pepper. When the grill pan is very hot, grill them in batches, cut sides down, for 2 to 3 minutes, then flip them over and grill for 1 to 2 minutes more. You want nice grill marks and for the cucumbers to soften but still retain a bite. (You don't want any floppy cucumbers.) As they're ready, immediately transfer to the tomato pan, stirring to coat in the dressing.
• Once they're all grilled, stir the cilantro into the pan and transfer the mixture to a large serving platter with a lip. Sprinkle on the torn mozzarella, along with a good pinch of salt, and tuck the cheese under the cucumbers in places. You can serve this dish hot or at room temperature.

STEAMED CUCUMBERS WITH DILL

Steps:

• Wash the cucumbers. Trim off the ends, and remove the skins. Cut the cucumbers into 1 1/2-inch thick rounds. Quarter each slice lengthwise, and remove the seeds.
• Place the cucumbers in the rack of a steamer over boiling water. Steam for 2 minutes. Do not overcook.
• Melt the butter in a skillet. Add the cucumbers, salt, pepper, cumin and dill. Toss well for 30 seconds. Serve immediately.

STEAMED PARSLEYED CUCUMBERS

Steps:

• Trim off the ends of the cucumbers and remove the skin. Cut the cucumbers into pieces 2 inches thick. Quarter each piece lengthwise and remove the seeds.
• Place the cucumber pieces into a rack of a steamer over boiling water. Steam 2 minutes or until tender.
• Heat the butter in a saucepan, and add the cucumber, parsley, coriander, cumin, lemon juice, salt and pepper. Toss and cook 30 seconds.