Hello, General Tso

Tonight's theme was Asian, with General Tso's Chicken and Broccoli with Garlic Sauce, both from Weight Watchers Take Out Tonight. I served a Cook's Illustrated Tart-and-Sweet Cucumber Salad, spiced up with minced jalapenos, alongside. I wasn't sure it would work, but it did. I personally would've liked the chicken a little hotter, but the Husband declared it another "keeper." My taste might still be off because of my cold, but I still think I'll add extra crushed red pepper the next time. I overcooked the broccoli a bit, so I'll be more careful of that the next time, as well. The flavor was good, but the texture was off. Short posting tonight, as I'm ready to go back to bed, although I've slept most of the day. Hopefully, tomorrow I will once again be able to participate in the fine sport of breathing through my nose!

Sweet-and-Tart Cucumber Salad

Copyright 2007, Cook's Illustrated: Summer Grilling & Entertaining (Supplement)

3 medium cucumbers (8 ounces each) peeled, halved lengthwise, and sliced 1/4 inch thick on bias
Table salt
2/3 cup water
1/2 cup rice vinegar
2 1/2 tablespoons sugar
1/2 medium red onion, sliced very thin
2 small jalapeno chiles, seeded and minced

1. Toss cucumbers with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, 1-gallon zipper-lock bag,sealed tight. Drain cucumbers for at least an hour or up to 3 hours, then rinse and pat dry with paper towels.

2. Meanwhile, bring water and vinegar to boil in small nonreactive saucepan over medium heat. Stir in sugar to dissolve; reduce heat and simmer 15 minutes. Cool to room temperature; season with salt to taste.

3. Mix cucumbers, onion, and jalapenos in medium bowl. Pour dressing over cucumber mixture; toss to coat. Serve chilled, adjusting seasonings if necessary.