Blog Archives

Kiwi + Peppers + Watercress = Foods That Cool; A Recipe Trilogy As Our Series Finale

Posted on August 29, 2014 by We The Eaters

We close out our month with a Sweet, Savory & Spin post from your founding foodies. It’s no surprise to see Sarah tackling Sweet, and it’s clear she’s got the LOWdown on “Food That Cool” with a cold food and an equally chilling main ingredient. Amy’s got a surprise in mind for Savory: hot peppers! She visits The Spread in Norwalk, Ct., for something spicy to take the heat off. And, last but not least, April brings us to the finish line with the Spin … and a cool ingredient from our first post of the month. She adds in another cooling food, and kicks it up with some tangy feta for a simple end-of-summer salad.

Tagged with: appetizer, Dessert, feta, foods that cool, gluten free, ice cream, kiwi, low carb, norwalk, Paleo, quick & easy, restaurant review, salad, savory, shishito pepper, side, simple, Spicy, Summer, the spread, vegan, vegetarian, watercress, watermelon
Posted in Sweet, Savory, and Spin

Chartreuse Swizzle

Posted on August 23, 2014 by We The Eaters

Chartreuse Swizzle

Some advice: This is a great drink for a large group. To make things easier on yourself, batch it the night before by converting all of the ounces to cups and refrigerate. When you are ready to use it, pull it out of the refrigerator, pour and follow the same directions as above. This way you won’t have to bartend your own party. Sit back, cool down and relax with an amazing cocktail that pleases almost any palate and is super approachable.

Also — and this is important to the quality of any cocktail you will ever make — always use fresh ingredients. Don’t use the lime juice that’s been chillin’ in your fridge for the last year. Trust me.

1oz Green Chartreuse
1oz Appleton Rum
.25oz Falernum
1.5oz Pineapple juice
.5oz Lime juice
.25oz Simple syrup (equal parts sugar and water, completely dissolved)
One hefty mint sprig
Crushed Ice

Pour all your ingredients into a mixing tin or shaker and shake without any ice. Shake vigorously. Pour mixture into glass and add crushed ice until glass is about 3⁄4 filled. Swizzle (or stir gently if you don’t have a swizzle stick) and top glass off with more crushed ice. Take your hefty sprig of mint and beat it gently on the outside of your filled glass (this will release all of the aromatic oils of the mint). Place the aromatic mint sprig into your glass as the perfect garnish.

Originally published in “A Cool Treuse: The Chartreuse Swizzle“

Tagged with: alcohol, Chartreuse, cocktail, cooling, Falernum, lime juice, mint, pineapple juice, rum, simple syrup
Posted in Recipes

Tzatziki

Posted on August 23, 2014 by We The Eaters

Tzatziki

Adapted from the recipe found at NancyCreative.com

3 tablespoons olive oil
2 tablespoons lemon juice
3 to 5 cloves garlic, finely minced
salt and pepper to taste
1 cup full-fat Greek yogurt, excess liquid drained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
2 to 3 tablespoons finely chopped fresh dill (start with less and add to taste)

Combine olive oil, lemon juice, garlic, salt and pepper in a medium-sized bowl,

In another bowl, whisk yogurt and sour cream together. (We prefer full-fat, whole foods at We The Eaters, but you may opt for low fat yogurt or sour cream, or use 3 cups of Greek yogurt and forego the sour cream.)

Add the olive oil mixture to the yogurt-sour cream (or yogurt only) and mix well. Stir in the diced cucumbers and dill. Some folks may prefer a more blended texture and can use a food processor, but I diced my cucumbers to a fairly small sized and served it chunky. If you prefer a more mild flavor, dial back the lemon to 1 tablespoon, dill to 1 to 2 tablespoons and garlic to 2 or 3 cloves.

Chill the dish for 2 hours and mix it up before serving. Simply serve with toasted pita, or as a sauce with any kind of vegetable or meat dish.

Originally published in “Keeping It Cool…As A Cucumber“

Tagged with: cool, cucumber, dill, garlic, Greek, quick & easy, sides, sour cream, Summer, vegetarian, yogurt
Posted in Recipes