Cucumbers in Vinegar

Ingredients:

4 cucumbers
1 onion, peeled and sliced into rings (sweet onions are good in this)
3/4 C sugar
1/2 C water
1 C white vinegar
1/2 T dill weed

Instructions:

Boil the sugar, water, vinegar and dill.  Pour over the cucumbers and onion.  Chill.


 Note:  I have used Splenda in place of sugar, and white wine vinegar in place of distilled.  Very forgiving recipe.

Source:  The Frugal Gourmet

I found this recipe on Pinterest, and it was freaking delicious.

Cashew Chicken Lettuce Wraps

Ingredients

For stir fry sauce:
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (mine was seasoned)
• 1 tablespoon brown sugar (I used almost 2 T)
• 1/4 teaspoon ground red pepper (I almost used srirracha instead, but I didn't)
• 1/4 teaspoon ground ginger
• 1 teaspoon sesame oil 

For Cashew Chicken:
• 2 chicken breasts (about 3/4 lb. total), diced (I used more like 1 lb)
• 8 leaves of greenleaf or iceburg lettuce
• 3 tablespoons canola oil (or oil of choice)
• 1 cup onion, diced
  
• 2 garlic cloves, minced
• 1 teaspoon soy sauce
• 1/4 cup cashews, chopped (I estimated this, and probably put in more like 1/2 c)
• Salt and pepper to taste
• basil to garnish

Instructions

1. Mix all ingredients for the stir fry sauce making sure to dissolve brown sugar. Set aside.
2. Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.  
3. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

source: shewearsmanyhats.com

Pineapple Veggie Fried Rice

Pineapple Veggie Fried Rice

5 cups cooked rice
3 Tbsp. butter
1/3 c. minced red onion
2-4 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/3 c. chopped carrots
8-10 oz. thinly sliced cabbage (or could use ½ bag of coleslaw mix)
3 Tbsp. soy sauce

1/2 can crushed pineapple, drained

SEASONING:
½ Tbsp. dried onion
½ tsp. garlic powder
3/4 tsp. black pepper
1/4 tsp. celery salt
1 tsp. sugar

Heat butter over medium heat and sauté onions, carrots, and cabbage until carrots are tender. Add garlic and sauté till fragrant (about 30 sec). Add cooked rice, pineapple, soy sauce, and seasoning to taste (I only used a generous sprinkle of seasoning). Garnish with green onions.