Yummy things

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Yummy things
Random musings on happenings in my kitchen and my life, in Durham, NC


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About me
Hi! I'm Lindsey.

I do public health work at Duke University, like to run at a slow, but steady pace, teach group fitness classes, and do my best to keep up with my family that's spread across the country. In the midst all of that, playing in the kitchen is one of my favorite stress relievers and creative outlets, so this blog chronicles some of my favorite cooking and baking adventures, but in the process it also tells the story of the rest of my life.

Like many people in the Triangle area, I'm a transplant. After spending the first 21 years of my life in the midwest, I've been settled in North Carolina for seven years. One of the things I love most about the area is the diversity of local farms, farmers' markets, and great food, so I follow lots of local food happenings, but I also keep up with my fair share of Midwestern favorites.

If you like what you find here, feel free to drop me a note and email Yummy things. I'd love to hear from all of you out there!
Tue Jul 14

Cucumber solutions

After a total overabundance of cucumbers last week, I was glad to discover some new ways to use up our bounty.

First off, I have to thank my friend, Meredith, for encouraging me to get over my worries about cold soup and sharing her dad’s recipe for a cool cucumber soup.  Cold soup is a whole new entity in its own, separate from hot soup, but that’s kind of like how summer in the south is a totally different game than summers elsewhere.  As such, cold cucumber soup after a long summer run in North Carolina is just right!

Cool cucumber soup

Inspired by Papa Anderson, and Meredith’s kind e-mail
Serves 2

Chop 3 Kirby cucumbers, peeled and seeded.  Slice 2 green onions, using whites and half of green.  Drop cucumber and onions into blender container. 
Add:
1 cup chicken broth
1/2 teaspoon kosher salt
1 teaspoon dried dill
1 tablespoon fresh basil
Turn on blender (covered) to high speed. When almost liquefied but still a little lumpy, turn off blender.

Add in 1/4 cup sour cream (light seemed to work fine) and blend just until combined.

Pour into two cups, and chill in refrigerator one hour or more.

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My other cucumber success was a lucky clean out the fridge kind of dish, which used up a single chicken breast, a leftover chunk of feta, some mint from the front porch, my favorite quinoa, and oh yeah, a few more cucumbers!  It was great.  It’ll definitely enter my regular July rotation when the gardens are flush with cucumbers.

Quinoa salad with chicken and cucumber
Yield: 2 hearty portions or 4 lighter summer salads

Bring 2 cups of water to a boil in a small saucepan with a lid.  Add 1 cup quinoa.  Cover and reduce heat to simmer.  Cook for 15 minutes, until water is absorbed and germ ring becomes visible.  Set aside.

Meanwhile, chop 1 chicken breast into 1/2 inch pieces.  Coat skillet with cooking spray, and saute chicken. Set chicken aside.

Combine, the following in a blender:
1/4 cup light mayonaise
1/8 cup light sour cream
3 tablespoons buttermilk
2 green onions (whites and greens)
2 tablespoons fresh mint
1 tablespoon fresh dill or 1 teaspoon dried dill
1 tablespoon fresh chervil or 1 teaspoon dried chervil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Blend until smooth and herbs are well chopped and combined.

In a large bowl, combine cooked quinoa, chicken and herb sauce. 
Stir in:
2 Kirby cucumbers, chopped into 1-inch pieces
2 ounces of feta, crumbled

Chill for 30 minutes.  Serve cold.  Garnish with fresh mint leaves.