tatzaki

I have a special love for Greek things. I'm not sure where exactly this love came from because my family is not Greek. I have never been to Greece (although it is on my list of top places I would like to go next). I think it is because my name is Greek in origin, and I love my name. I don't remember the first time I had tatzaki sauce, but I feel in love with it. It has a slightly tangy flavor along with the freshness of cucumber. I always think it is perfect for summer, but I will eat it any time of the year. I serve this sauce with Greek food as well as with Chicken Tikka Masala which is an Indian dish, but I like the way the flavors combine. You could also serve this with pita bread as an appetizer or dip at a gathering.

Tatzaki

1/2 cucumber, chopped into small cubes

1/4 small onion, diced

2 garlic cloves, finely diced

 1 Tbsp fresh parsley, finely chopped

2 cups plain yogurt (I use greek yogurt)

salt and pepper to taste
juice of 1/2 lemon

1/4 tsp paprika, to garnish

Combine all the ingredients and garnish with the paprika. Cover and allow to chill for at least an hour, but honestly the longer you let it sit the better the flavors will mingle and combine and be delicious. 

Tuscan Bean Soup

I saw this recipe on the Pioneer Woman's blog when I was on my cleanse, and I decide to adapt it to fit with what I was eating, so here is my version of her soup. I will have to try it the way she makes it now that I am no longer on my cleanse. Here is the link to her version: Tuscan Bean Soup with Shrimp.

Start with some coconut oil in a pan on medium heat. Add in one medium sized onion, diced, and about 5 cloves of garlic, peeled and minced. Let this cook for a little bit.


Then add in a small can of tomato paste and stir around. Also add in some cayenne pepper, chili powder, dried basil, and dried oregano (which I did not have on hand sadly). Allow this to cook for a little bit.


Add in 6 3/4 cups water (or vegetable broth whichever you prefer), 1 large can (28 oz.) diced tomatoes, and 3 cans Great Northern Beans. Simmer, stirring occasionally.


Add in an entire bunch of kale that you have washed and torn up. Yes, it looks intimidating, but it will shrink as it cooks.


Then add in a bunch of fresh basil that you have also torn up.


Allow to cook so the flavors can combine. This soup is excellent reheat as leftovers because it gives the flavors more time to mingle and get to know each other and achieve a perfect balance.



Absolutely delicious and a nice, hearty winter soup.

Veggie Chili

You know how much I love good food that is good for you. . .well, I decided a couple months ago to do a cleanse/detox for four weeks this month. No this has nothing to do with a New Year's Resolution (I don't believe in making them) nor does it have to do with a desire to lose weight (I like my curves, thank you very much). What this does have to do with is a great desire to be healthy and treat my body well because I only get one and this one is on loan to me from God. So I've been feeling a bit sluggish, and I thought that this would be good for me. I did something similar to this about three years ago, and I loved how I felt when I finished.

Basically, I'm just eating a lot of fruits and veggies, some whole grains, nuts, seeds, and beans. Just easy to digest foods, so my body doesn't have to work as hard and can get rid of the extra junk in my tissue. It's actually quite easy to cook foods to go along with this, and I've been enjoying some old favorites as well as trying some new recipes to go along with it. I made this last night for dinner, and it was delicious!!


Start with about a tablespoon of coconut oil and add in a couple of cloves of minced garlic and a medium sized diced onion. Let cook for just a moment and add in about 3 stalks of sliced celery. Continue cooking over medium low heat until onions are slightly translucent.


Add in a large can of chunky tomato sauce and a large can of diced tomatoes. I think my diced tomatoes had garlic in them as well. Stir and allow to simmer.


Add in one can each: black beans, great northern beans, kidney beans and pinto beans. Stir and season with chili powder, garlic salt, cayenne pepper, cinnamon, fresh grated nutmeg, basil, turmeric, and pepper.


Allow to simmer until heated through and if you can let it simmer for a while to allow the flavors to combine. Taste and adjust seasonings to taste. I like my chili a little spicier, so I add extra chili powder and cayenne pepper to just my bowl.


You can serve this with fresh sliced avocado on top. You could also add diced red bell pepper and zucchini to this recipe and it would be good as well. Super delicious and super nutritious. Enjoy!!

and over three months later. . .

. . .here you go!! Julia Child's Boeuf Bourguignon* with my own little twist. I'm going to be honest with you it was a while ago when I made this so I don't exactly remember everything I put in but I did try to follow along her recipe as closely as possible. Also I just want to state that the beautiful pot you see in the pictures was a birthday present from my parents a couple years ago. My dad brought it back from Mexico for me. How sweet is that!?!?


Preheat your oven to 450 degrees. In an oven proof pan saute stew meat in olive oil. I used about 1 - 2 pounds. Julia's recipe calls for 3 lbs. but I was just cooking for two, so I decreased the amount a little.


When the beef is slightly browned on all sides, sprinkle it with salt and pepper and whatever other seasonings you like. (I think I added some cinnamon and maybe some chili powder. This is one recipe, though, that I would be careful not to over season.) Then sprinkle in about 2 Tbsp. flour and toss lightly to coat. Put it in the preheated oven for about 4 minutes and toss it again and return to the oven for about 4 more minutes. Reduce oven heat to 350 degrees.


Next you are going to add a small onion that has been sliced and a sliced carrot as well. I may have used two carrots, but I can't remember exactly. I guess it depends on how well you like carrots how many you should use.


Return to the stove top and add 1 Tbsp. tomato paste, 2 cloves mashed garlic, 1/2 tsp. thyme and a crumbled bay leaf.


Next stir in about 3 cups of red wine, such as Chianti and enough beef stock to cover the ingredients. Bring to a simmer on the stove top.


Then cover the casserole dish and return to the oven. Allow to cook for 2 1/2 to 3 hours. I let it cook for about 45 minutes to an hour and then stir it and then repeat the process until it is done. The beef should be very tender when it is done.


Remove the casserole from the oven and either cool the stew and refrigerate for later use or if serving immediately prepare as follows. Quarter about a pound of button mushrooms and saute them in butter.


Add to the stew and stir to coat.


Then serve with boiled potatoes and buttered green peas and of course a glass of red wine. Enjoy!!



*Recipe adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck.