Today’s guest post comes from one of my favorite blogging buddies, Hilah of Hilah Cooking! Hilah and her hubby, Chris, film an incredibly funny and educational cooking show on YouTube. Hilah’s recipes are tasty, well-constructed, and easy to make. Her writing is also hilarious, which makes reading her blog (and her books!) a real treat. Whenever someone asks me about learning to cook I send them her way. Whether you are just getting started in the kitchen, or if you are a seasoned cook looking for some simple, reliable recipe ideas, check out Hilah’s site at HilahCooking.com. It’s the bee’s knees.
This was a recipe given to me by my doctor, in hopes of encouraging me to eat less grilled cheese sandwiches, I think, and more vegetables. It mostly worked. This fresh chopped salad comes together in a cinch and lasts in the fridge a few days for cold, refreshing bites here and there throughout the day, or to be served as a “plop” on top of salad greens dressed lightly with vinaigrette. You can add diced tomatoes, too, or you can even use all fruits in place of the salad vegetables to make a really yummy fruit salad that won’t go brown because all the cut sides are covered in cheese! Yay cheese!
Farmer’s Chop Suey
Ingredients
- 1 inner stalk celery
- 3-4 red radishes
- 1 standard cucumber or 1/3 of an English cucumber
- 1-2 small sweet peppers or 1/4 red bell pepper
- 1 green onion
- 1 cup cottage cheese (I use low fat)
- 2 tablespoons sour cream (I use full fat)
- 1/4 teaspoon salt
- Fresh cracked pepper
- Optional: 1 teaspoon dried dill or 1 tablespoon fresh
Instructions
- Dice the celery, stalk and leaves. Dice the radishes.
- If using a standard cucumber, cut lengthwise and scrape out the seeds. Dice the flesh. For an English cucumber, no need to discard the seeds; just dice it.
- Dice the peppers and thinly slice the onion, white and green parts.
- Combine all ingredients in a medium bowl and stir to combine. Taste and adjust for salt if needed. Chill well before serving.
- Makes about 4 side-dish size servings.