- 1 cup low fat mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 cup Italian flat-leaf parsley leaves, minced ( a good handful)
- 2 tablespoons fresh dill, minced
- 1 tablespoon minced fresh chives
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/2 teaspoon white vinegar
- Dash hot sauce (Recommended Sriracha)
- 1 lemon, juiced
- 1/2 cup low fat buttermilk
This recipe was also share on Jagruti’s Cooking Oddysey’s Super Foods Super Power Event
With the weather getting warmer (finally) in Western Washington my mind has been drifting to fresh clean flavors. One of the things I love about Greek food is the flavors and tzatziki sauce is one of my favorite things. The taste of fresh cucumber and dill with a little pop of garlic? Mmmm so good. So now I have been trying to come up with a few Greek inspired meals. One of those meals will be a Greek burger for #sundaysupper. If you don’t follow me on Twitter give me a quick follow and keep an eye on that hash tag this Sunday. You will find so many wonderful recipes, many of which get picked up for the top 9 on Foodbuzz. It is wonderful being included in such a terrific group of bloggers.
So today’s post is the sauce that is part of many a delicious Greek meal. Tzatziki sauce. This recipe couldn’t be simpler and is so flavorful. You can use it on burgers, chicken, sandwiches, or even just dip fresh vegetables in it for a snack. It is very healthy as well. It calls for Greek yogurt, but you can use regular yogurt if you can’t find Greek style. You just have to drain it first. Place it in a strainer lined with cheese cloth over a bowl and allow it to drain for a couple of hours to get as much liquid out of it as possible.
Last night was a very labor intensive meal, it took about 3 hours from start to finish. Ok, I will be honest, a lot of that was inactive cooking, but it sounded good didn’t it? I was just proud of myself that I actually planned a head and we weren’t eating dinner at 9 PM!
One part of the meal called for pesto. I love pesto, but have been disappointed in the store bought pesto that I have tried. I have wanted to make homemade pesto for quite some time but since Kevin has expressed a dislike for the green stuff I haven’t given it a shot. I finally decided I was going to make it anyway since I knew it freezes well. I figured I would just put some in my ice cube tray and that way when I wanted some pesto for a recipe I could just pop one and and be ready to go.
I have seen several different versions of pesto. I mean you can seriously make it with any herb you want depending on the flavor profile you want for your meal, but I wanted to make the classic pesto right down to the toasted pine nuts so that’s what I did.
The thing that takes the longest in this recipe is toasting the pine nuts, seriously! I was nervous about burning them because I have seen and heard so many stories about burning nuts when trying to toast them, and that it can happen in a split second. Nobody likes burned nuts so I hovered over them like my life depended on them coming out perfectly. Well maybe not my life but the recipe for sure since I only bought enough for one batch. I guess subconsciously I have a lot of faith in myself.
I was shocked when I finished the pesto and Kevin came out to taste it. Just that he tasted it was a shock, but the big shock was that he liked it! He said that it was way better than any other pesto he had tried and I have to agree with him. I will never buy store bought pesto again when it is so easy to make, tastes so much better, and you can freeze the leftovers for later use. A total win win recipe in my book!
- 1/2 cup pine nuts
- 2 cups fresh basil leaves
- 1 cup fresh Italian parsley leaves
- 1/2 cup Parmesan or Romano
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/2 cup extra-virgin olive oil
I have been so busy working on Thanksgiving side dishes and coming up with what I want to bake that I decided to take a little break and make something out of the realm. I mean Thanksgiving is about football too right? Well for some of us it is and you can’t just eat leftovers, you need some good tasty munchies to go with those turkey sandwiches.
When I am planning munchie type foods I always fall back on my love of Mexican food. There is a little hole in the wall restaurant in Chula Vista, CA that I have been going to since I was about 15 years old. They have a hot sauce (salsa roja) that I just adore and miss soooooo much. So I decided to try my hand on making some of my own. Even though I didn’t nail their hot sauce just right, I did come up with a flavorful substitute that my family just loved. Well those of us that enjoy salsa loved it at least.
This recipe is a very easy one and can be changed around to suit your taste. Want more roasted tomato flavor and less heat? Subsitute a few more tomatoes for some of the Serrano peppers. Like it hotter? Add a few more Serannos or maybe use Jalapenos for that roasted pepper flavor with a bit less heat. Super simple and SUPER good!
As the days continue to get cooler here, I get more and more into the “Fall feeling”. I am ready for soups and stews and chowders. But one thing was on my mind today for some reason…..pumpkin. Years and years ago I lived in a little town in North Carolina. I had moved from San Diego, CA to a two stop light town in the mountains of NC. It was a bit of culture shock but I learned things there I would have never learned in San Diego. I grew my own vegetables, canned, made pies, ate venison, and found my love for pumpkin butter.
I had always thought making apple butter or pumpkin butter was a difficult time consuming thing. But after reading a few recipes I realized I was mistaken and that in just a little under an hour I could be enjoying my much missed tasty treat. I just had to wait for the time to be right.
I woke up this morning with tons of energy (I have no idea why, I mean it is Sunday) and knew today was the day I wanted to make my pumpkin yumminess. I did the dishes (that my daughter was supposed to do last night), cleaned the kitchen, threw in a load of laundry, and then turned my attention to the task at hand. Searching through my pantry I thought I had everything I needed, until I began. AAHHH no brown sugar!!
See my daughter is a culinary student, and she is home on break right now. She LOVES to bake however, doesn’t always put things on the shopping list when she uses the last of them. THIS would be one of those instances. Not wanting to get out of my comfy sweats to drive all the way to town for a bag of brown sugar OK so I guess I didn’t have THAT much energy), I realized that brown sugar is really just regular sugar with molasses added. I knew I had molasses so I jumped online to search for the amount of molasses I needed to use. Question answered I was back on track.
Once this butter started to simmer the whole house smelled like spiced pumpkin. It made me feel like fall was here for sure!
1 can (29-ounce) pumpkin puree
3/4 cup apple juice
1 cup granulated sugar
1 1/2 tablespoons molasses
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg (I used fresh ground nutmeg)
1/8 teaspoon allspice
Combine all of the ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat to medium-low and cook for 45 mins, stirring frequently. Remove from heat and allow to cool. Store in airtight containers in the refrigerator.