Last night we made one of our favorite dinners-brown rice bowls: Brown rice, steamed spinach, mung bean threads, squash in sesame oil, seared tofu with teriyaki sauce, carrots, bean sprouts, fresh spearmint, cilantro, basil, ground peanuts. For condiments: curried peanut sauce, sriracha and hot and sweet sauce.  Inexpensive and delicious.


Cucumbers in Hot and Sweet Sauce

2 cucumbers sliced and seeded

1 cup white vinegar

1/2-1tsp hot pepper flakes

1 cup sugar

1 pinch of salt

Combine sugar and vinegar in a small saucepan, slowly bring to a boil then add salt and pepper flakes (to your taste) .  Simmer for five minutes. Remove from stove and let cool.  Meanwhile slice the cucumbers the long way, use a teaspoon to slide down the center of each half and remove the seeds. Slice into thin half moons. Add to cool sauce. Let marinate at least a half hour before serving. This will keep up to a week in the refrigerator.