Tag Archives: cuisine

Tzatziki

I have three ingredients that fill me with such glee (yes, I said glee) every time I cook: fresh garlic, fresh onions, and basil. Any time I use these when testing a recipe or just cooking in general I can feel my entire body dance and sing, because cooking is my therapy and I just love it! I also have some favorite cuisines that I like to cook, and this year I vow to experiment with different dishes, such as enchiladas, homemade goulash, and more greek recipes such as Spanakopita and homemade tzatziki.

I’ve made tzatziki in the past, but it was all watery and had minimal flavor. I learned from my mistakes, tasted several versions in my lifetime, and figured out just how I wanted it to taste. I LOVE dill, so for me having a rather heavy hand on the dill was not a problem. My biggest issue was ensuring it was cream enough to stand up to lamb loin shanks (which is a forthcoming recipe) and had enough seasoning.

Here’s the full list of ingredients and measurements:

  • 3-4 tablespoons of thick yogurt, I prefer Siggi’s Triple Cream, plain
  • Several sprigs of dill, finely chopped
  • 1 cup cucumber, chopped into very small pieces
  • 2 tablespoons Avocado oil
  • 1 tablespoon lemon juice
  • 3 cloves garlic, chopped very fine
  • Salt
  • Pepper

I added all of the ingredients into a bowl and whisked together, until it was a thick mixture. Add in a dash of salt and pepper as you need, to balance out all of the flavors. It should taste of cucumber, garlic, dill and yogurt. This is a great dip to make for pita chips, meats, or even with fries! NOMaste 🙂

Chicken Alfredo

If there’s one thing to know about me, it is that I am not much of a sauce person. I’m not one to order a pasta in a marinara sauce, or make a sauce (although I have a killer red sauce, or gravy, that I should make sometime soon). However, I am a lover of all things cream. I use cream in my coffee in the morning, and if I can make a sauce that incorporates cream (such as a tomato cream sauce) I’ll do it. I figured it was finally time I tried an alfredo sauce.

Alfredo, after speaking with a few colleagues today, is not high on the “Oooh, that’s what I’m craving” list. It tends to be very heavy and laden with sugar and additives. Unfortunately, for things to live on shelves, additives and artificial ingredients are required. What I love about cooking and creating is using fresh ingredients and quality brands. I’ll say time and time again, quality is what matters. I’d rather spend my whole paycheck on items that make me feel good, and brands that stand by their product every single time. To make this alfredo, I used fresh parmesan that I grated (by hand), grass-fed butter, grass-fed cream, sea salt, and fresh cracked pepper. I also added in garlic powder. Simple and quality ingredients to make one decadent and rich (and surprisingly not heavy) sauce.

Let’s talk about the chicken. I took organic boneless, skinless chicken thighs and cut them into smaller chunks. I seasoned with paprika, turmeric (hello anti-inflammatory benefits), sea salt, and garlic powder (I <3 garlic). I let the chicken sit for a while to marinade in the seasoning. The chicken turned a gorgeous golden color as it sat in the spices.

I heated a pan and added olive oil. Layering the chicken into the pan, I set the heat to medium and seared the chicken for several minutes on each side, then quickly tossed each piece around until each piece turned less pink. I poured in chicken bone broth (I love Kettle and Fire) and turned the heat to low. A while ago I purchased these chopped basil cubes by Dorot, and I wanted to use them up so I tossed two of them into the chicken as well. I covered the chicken and let simmer for 35-40 minutes on a low flame, stirring and turning the chicken to be sure it does not stick.

Once the chicken was done cooking, and the alfredo sauce finished thickening, I made the Banza pasta and tossed it altogether in a bowl. I cracked fresh pepper and dried rosemary on top to garnish (even though I should get comfortable using parsley or other garnishes) and it was so delicious. I’m quite proud of how far I’ve come with cooking, and hope you are able to enjoy this meal with family and friends, just like I did! NOMaste.