One of the best things about starting this blog so far has been receiving recipe requests. Whether it is a request to post something that I have made and brought to a party, or recreating a favorite recipe of someone’s, or a simple request to the tune of “Hey, I saw [insert delicious dish here] the other day, and wondered if you could try it out for me?” I love it… it’s like when students ask me to teach them their favorite math problem. (For the record, that really does not happen.)
So, I am starting a Requested Recipe segment to my blog, and hope to stay fairly consistent with it. I decided to start with my dear friend and colleague Deb, and her request for me to try making Cucumber Roll-Ups. Consisting of thinly sliced cucumbers, cheese, and sun-dried tomatoes, they sounded delicious, refreshing, and a healthy alternative for Game Day Treats and Apps.
The Verdict: These little snacks are incredibly versatile, and absolutely delicious, but it does take a careful hand and some patience to create. As long as you give yourself some space, grace, and are okay with a little mess, you won’t be disappointed! I made mine with feta, chopped kalamata olives, and sun-dried tomatoes I had left over from my Quinoa recipe, but you can make this with just about anything! I also used (but did not take pics of) Laughing Cow cheese spread and deli turkey, and it was even easier to hold together! Deb recommended Laughing Cow and thinly sliced carrot for an extra crunch. I will have to try that next time! Thank you for the request, Deb!
- cutting board and knife
- wide-mouth veggie peeler (one that looks like a razor)
- measuring cups and spoons
- 2 English cucumbers, ends cut off
- 1/4 c feta cheese (or 2-3 wedges Laughing Cow cheese, or 3 T cream cheese)
- 3-4 T sun-dried tomatoes in oil
- 2 T kalamata olives, finely chopped (optional)
- Mix your feta, sun-dried tomatoes, and olives in a bowl. (If you are using a creamy cheese spread, do not mix together. Instead, you will spread your cheese with a knife on each strip before rolling.)
- Gently peel each cucumber into long, thin strips. This can be tricky! Be patient, move the blade slowly, and hold the cucumber steady.
- Place the strips in a pile off to the side. NOTE: The strips that have a lot of the peel (mostly dark green) and the strips that are very seedy will not work well. The peel will be too sturdy to roll, and the seeds do not hold the filling well. The best strips have little-to-no seeds, and a small amount of the peel left rimming the outside.
- Grab one strip and lay it in front of you. Using a spoon, place a small amount (about half a teaspoon) of filling onto one end of the cucumber strip. (If you are using a creamy cheese spread, spread a small amount of cheese on the cucumber before rolling.
- Then, carefully, using both hands, gently roll the cucumber over itself to form a cylinder. You will have to keep tucking your filling back into the cucumber. That’s okay 🙂
- Secure with a toothpick through the middle.
- Repeat with the rest of the strips.