Spicy Thai Cucumber Salad (LID)

Spicy Thai Cucumber Salad (LID)

I love cucumber salads. This is my favorite one. It’s adapted from a recipe in one of my all-time favorite cookbooks, The Best of Vietnamese & Thai Cooking by Mai Pham (Prima Publishing, 1996).

I often make this salad using regular cucumbers found at the grocery store. Peel and then remove the seeds before slicing. Most of the time I make this salad only using cilantro since it’s an easy-to-find and inexpensive herb. In the summer months, I also use mint and Thai basil that I grow in my garden. I love the combination of cilantro, mint, and basil in Southeast Asian foods. Use any one of these herbs or a combination when you make this salad.

Spicy Thai Cucumber Salad

2 cucumbers (English cucumbers work well), cut in half lengthwise and thinly sliced
1/2 small sweet onion, thinly sliced
1 – 3 jalapenos or other hot chile (to taste), seeded, quartered lengthwise, and thinly sliced
fresh herb(s), to taste
….fresh cilantro, chopped
….fresh mint leaves, chopped
….fresh Thai basil leaves, chopped
1/4 cup rice vinegar
1/4 cup sugar
3 tablespoons water
1/2 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt)

Combine the sliced cucumbers, onion, jalapenos, and herb(s) in a bowl. In another bowl (or measuring cup) combine the rice vinegar, sugar, water, and non-iodized salt. Pour the mixture over the cucumber salad. Mix to combine. Let sit at least 15 minutes before serving.

Crockpot Chicken Enchilada Soup (LID)

Crockpot Chicken Enchilada Soup (640x465)

I just got the results from my latest blood tests and my thyroglobulin level has gone up. I have the stupid anti-thyroglobulin antibodies that make the tests unreliable, but my oncologist feels the level shouldn’t be going up. So, I will definitely be going back on LID and will take a tracer dose of I-131 in order to have a nuclear whole body scan in March. I’m freaking out about it right now. The thought of a recurrence of my thyroid cancer is terrifying. I’m not even a year out from my total thyroidectomy. It’s a long time until March. A long time to wait and worry. But since thyroid cancer is not considered a “medical emergency” I don’t have much choice.

I’m going to try to do more to prepare for the low iodine diet better this time. If I start compiling recipes now, I’ll have an easier time later. I’ve been making this soup a lot lately. It’s so easy and tastes so good. A one cup serving comes in at about 90 calories. I’m a big fan of adding toppings to my bowl of soup right before I eat it. Diced avocado, more fresh cilantro, and/or crumbled tortilla chips (Lay’s does not use iodized salt) are LID-friendly additions to this soup.

Crockpot Chicken Enchilada Soup

2 chicken breasts or 4 chicken tenderloins (about 1 pound)
1 large onion, chopped
3 cloves garlic, minced
2 small poblano peppers, seeded and chopped
1 jalapeno, seeded and minced
1 medium zucchini, diced
1 cup frozen corn
14.5 ounce can (no salt added) diced tomatoes and juices
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt) salt
1/4 teaspoon black pepper
8 cups unsalted chicken broth
1/4 cup fresh cilantro, chopped

Add all the ingredients to the crockpot. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.