Last week, I decided to do a 'leftover dump' and eat all the fresh veg in my fridge before it went bad. So, I made some spaghetti sauce from scratch, which I may post about another day, but oddly, I also found some cucumber and thought "what can I do with cucumber today?".
I had a fair amount of leftover cream cheese from the Red Velvet Cupcakes I made for Valentines day and said 'hey, lets see what Google gives us'. I'll be honest, that's how a lot of meals come about. Without further rambling, here's what I found, based on a bento box recipe from lunchinabox.net. I don't think this qualifies as healthy, sadly, but it did fall under delicious.
Cucumber and Cream Cheese Salad
1 cucumber (telegraph/English)
Half an 8 oz block cream cheese
1 tsp dill
Salt and Pepper
- Wash the cucumber and chop off the ends.
- Using the slicing side of a cheese grater, thinly slice the cucumber.
- Soften cream cheese (either leave out for an hour or so, or microwave on low for 10-20 seconds).
- Mix cream cheese with cucumber slices and add dill, fresh cracked pepper and salt (to taste).
- Serve chilled.
I have two complaints about this meal. The first complaint was from boyfriend who said it wasn't chilled enough, he was probably right. The second complaint was that I was really looking forward to eating the leftovers the next day, but boyfriend ate them all. As a side, one cucumber was just enough for two people who really enjoyed this, so feel free to upscale and add cream cheese to achieve desired 'creaminess'.
I might also recommend adding some lemon juice or seeded mustard. This was mostly inspired by Jamie Oliver's Evolution Cucumber Salad (online) from his Ministry of Food book, which uses greek or plain low-fat yogurt instead of cream cheese. It's also delicious, but is less... well... Philly.
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