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

Minted Pea Soup

Posted on August 9, 2014 by Sarah

Minted Pea Soup

1 tablespoon olive oil
2 tablespoons butter
1 medium red onion, finely chopped
1 garlic clove, minced
5 cups peas, shelled (fresh or frozen)
1 cup mint leaves, roughly chopped
1 liter vegetable stock
Sea salt and ground pepper, to taste

In large, deep skillet or Dutch oven, heat the oil and butter over medium heat. Add onions and cook till browned and tender, about 10 minutes. Add garlic and cook for an additional 3 minutes.

Add in the peas, mint and 3/4 of the vegetable stock, stirring until well combined. Cover with lid and let cook on a medium boil for about 10 minutes. If you’d like more texture, rather than just a puree, reserve about 1 cup of the peas for addition towards the end.

If the soup is deep enough, use a stick mixture to puree in the skillet or Dutch oven. Otherwise, pour the soup into a blender, such as a Vitamix, or a food processor and blend until it is a thick puree.

Pour the soup back into the pan, add the remaining vegetable stock and cook for an additional 5 minutes. Note, if you have reserved peas, add them along with the stock.

Serve warm with grated cheese, minced fresh herbs and/or additional cracked pepper on top. Can also be served cold for an even more chilling effect.

Originally published in “Your Soup Needs Coolin‘”

Tagged with: appetizer, cooling, gluten free, main, mint, peas, Soup, Summer, vegetarian
Posted in Recipes

Mom Hammond’s Gnocchi

Posted on August 6, 2014 by We The Eaters

Mom Hammond’s Gnocchi

3 pounds Russet Potatoes
2 ½ – 3 cups Flour
1 Extra Large Egg
1 teaspoons Fine Sea Salt

Bring a large pot of water to a boil. Don’t season it. Cook the potatoes until tender, but firm (read, “not mush!”). Cool and add a “scant” tsp of salt. Use a potato ricer or mash well. Potatoes should not be lumpy.

Flour a pasta board or your counter. Make a ring with the mash potatos then surround it with a ring of flour. Leave the center open, like you’re making a “well” (think “Close Encounters of the Third Kind” with the mountain hollowed out!).

Add a slightly beaten egg to the center of the “well.” (in that open space you’ve left).

Gradually incorporate these ingredients well by gradually “pulling” these ingredients together, kneading until a round ball of dough is formed. You want it to be bread dough like – like a giant ball of playdough! Using floured hands take a small amount of dough (maybe golf ball sized) and roll them out to form long ropes (don’t roll too thin, should be about 1/2″ around).

Cut diagonally into 1″ pieces. Using your thumb, press to curve gnocchi slightly or you may use a fork’s tines to add lines to gnocchi. The finished gnocchi should have a slightly dry consistency.

Let them sit for about a half hour.

Bring a pot of water to a boil. Gently drop gnocchi in a few at a time.

Let them cook 3 – 5 minutes. They will let you know they are done by floating to the top. Drain and serve with your favorite pasta or pesto sauce.

Originally published in “Gnocchi … Family Style (Which Means Sans Recipe)“

Tagged with: dinner, feast, gnocchi, holidays, mains, Pasta, potato, Thanksgiving, traditions
Posted in Recipes