Thursday, April 28, 2011

Tzatziki

  • 12 ounces plain Greek yogurt
  • 1 cucumber, peeled and shredded
  • 1 clove garlic, minced
  • 1 tablespoon white vinegar (or lemon juice)
  • 2 tablespoons extra virgin olive oil
  • salt & pepper
  • *optional: 1 tablespoon chopped fresh dill, mint, or chives 
  1. Squeeze all the excess moisture out of the shredded cucumber, then blot it on a paper towel. Try to dry it the best you can.
  2. Mix all the ingredients together, refrigerate for at least an hour before serving.
I didn't take any pictures.. Whoops.
We had 'Greek Chicken Pitas' (grilled chicken seasoned with Greek seasoning from World Market, tomatoes, cucumber, red onion & feta cheese on flatbread) for dinner and this complimented them perfectly.

Wednesday, April 20, 2011

Pancakes with Blueberry Sauce


Pancakes
  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 
  3. Whisk egg, butter, and vanilla extract into "soured" milk. 
  4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  5. Heat a skillet over medium to medium low heat, and coat with cooking spray. Pour  batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Serves 2-4, depending on how many pancakes you eat!

Blueberry Sauce
  • 2 cups blueberries, fresh or frozen 
  • 1/3 to 1/2 cup sugar (depending on your sweetness preference, I used 1/3)
  • 1/3 cup water
  • 1 tablespoon cornstarch
  • 1 teaspoon grated orange zest (optional)
  1. Combine the sugar and cornstarch in a saucepan. Whisk in the water until the sugar dissolves.
  2.  Add the blueberries and orange zest- bring to a boil over medium heat, stirring occasionally.
  3. Let the sauce boil for 2 minutes, stirring occasionally. Serve warm.

Monday, April 18, 2011

Strawberry & Spinach Salad



Strawberry & Spinach Salad
  • 16 cups baby spinach
  • 3 cups strawberries, sliced
Dressing
  • 1/4 cup vegetable oil
  • 1/4 cup seasoned rice vinegar (can be found at Asian markets, or in the Asian section of supermarkets)
  • 3 tablespoons red onion, finely minced
  • 3 tablespoons white wine vinegar 
  • 2 tablespoons honey
  • 1/4 teaspoon smoked paprika
  • 1 1/2 teaspoons toasted sesame seeds
  • salt & pepper
Whisk all the dressing ingredients together until combined. Toss the spinach and strawberries with the dressing right before serving.
Salad portions are large enough to be considered a main dish. The picture above is of ONE serving. One serving of the dressing is 3 tablespoons.

Serves 4

PF Changs Style Lettuce Wraps

1 tablespoon olive oil 1 pound ground chicken 2 cloves garlic, minced 1 onion, diced 1/4 cup hoisin sauce 2 tablespoons soy sauce 1 t...