Dilly Beans

Hi.  Is it really August?  That's not right.  Ok I'll spare you my blathering on about how time flies and revisit the weather ups and downs.  Today I made Dilly Beans.  They taste just like they sound and then some!

In late June we went to our farmers market and had a lovely time.  We went after lunch and realized that it would rock to go for lunch should we ever return.  I am pleased to report we ventured back yet again.  This time for lunch and goodies from the farmers.

Tzatziki Goodness

Tzatziki can really make a dish.  Most of my family calls is cucumber sauce.  It is essential on gyros or kafta kabobs or falafel or as a dip with bread mmmmm.  The other night I had dinner with Carolyn and she told me she ate tzatziki for lunch.  Yes, with a spoon straight up!  I thought she was off her rocker.  Then I thought about it... it is yogurt but instead of adding fruit there's cucumber.  It works.

I made falafel and kafta kabobs for New Years Eve (recipes to someday follow).  Tzatziki is so easy to make that I really don't see the point in buying it ready made.  I got several compliments from others so I'm thinking this is worthy of sharing.

Couple Disclaimers
1)  This is another one of those approximate recipes.  I don't have solid measurements.  Truthfully, that's what I love about most cooking - you can make it your own.
2)  I don't have a finished product picture so you'll have to imagine it all mixed up. Time to face facts - I spaced.

Tzatziki Goodness

16 oz Lowfat Plain Organic yogurt (you can use Greek yogurt to save time)
1 peeled, seeded, then shredded cucumber
2-3 cloves garlic (depends on how garlicky you like it)
juice of 1/2 lemon
1 tsp olive oil
1 tsp dried dill (I'm sure fresh dill would rock the casbah)
salt/pepper
1 green onion diced (white and light green part)

If you have Greek yogurt you can happily skip this paragraph.  Place a fine mesh sieve on top of smaller bowl.  Put paper towels (or cheese cloth) in bottom of sieve.  Add yogurt and top it with another paper towel or two.  Use a can of soup or equivalent on top as a weight to help drain liquid from yogurt.  Let sit for at least 30 minutes.  You can throw it in fridge if you're worried you'll space and come back to room temperature nastiness.

While yogurt is draining.  Shred the peeled and seeded cucumber.  Cucumbers are really watery.  Place the shredded cucumber on a couple paper towels and wring out to remove as much liquid as possible from it.
 

When yogurt is drained place it in medium to large bowl.  Add all ingredients but the green onion.  Mix well.  Chill for at least an hour but ideally overnight.  Right before serving add green onion.  mmm I could have some right now.

Roasted Pecans

Sometimes it's the little things in life ya know?  Take, for example, pecans.  Poor little guys only get lovin' in places like pie and only around Thanksgiving.  Sad!


If you have some laying around, show them some love by coating them in goodness and roasting them!  You'll thank me.  Feel free to vary the spices.  My be-fri, Carolyn, candies her pecans twice. Heaven!

Roasted Pecans


2-3 healthy handfuls raw pecans
1-2 tbsp brown sugar
1 tsp cinnamon (or more if you like)
1/2 tsp cumin (or more if you like)
1/2 tsp salt
1 tbsp honey
1 tbsp olive oil

Preheat oven to 350 degrees.  In bowl mix pecans with dry ingredients (brown sugar through salt). Add liquids and mix well.  The nuts will kind of soak everything up. Sorry, all measurements are approximations.  That's just pretty much how I roll.  I don't think you can mess this part up.

Here's where you really need to be careful!  Roasting!  Spread out pecans on single layer on Pammed cookie sheet.  Pop in oven and set timer for 6 minutes.  Stir at 6 minutes and bake another 5 minutes but keep a watch on them to make sure they don't burn.  At 11 minutes take out of oven and let cool. Nuts will crisp up as they cool.  These seriously make any salad!  Try not to burn your mouth!!

Live a Little Garlic Bread

Wednesday night.  Eating vegetarian.  In a hurry so figure spaghetti here we come. [missing meatballs sniff sniff]   Joy oh joy.  But wait... we have hoagie rolls!  I can make garlic bread.  drool.  Garlic Bread.  You know you love it.  How can anyone possibly pass on it?  Suddenly, lame meal has turned into eagerly anticipated meal.

Anyone can and should make garlic bread.  Don't buy that pre-buttered stuff at the store.  As Dad says, "Live a little!"  Get yourself some olive oil, a head of garlic, and some italian seasoning and become a gourmet.

Live a Little Garlic Bread

Extra Virgin Olive Oil (amounts will vary depending on how much you are making)
Crushed garlic (just wing it here - remember, live a little)
Italian seasoning
salt/pepper
Hoagie rolls sliced in half lengthwise

Preheat oven on broil.  If you have a toaster oven feel free to rock that instead!  Combine all ingredients but rolls in a bowl. Generously brush cut side of roll with oil mixture and arrange on cookie sheet.  Try not to drool on your bread please.

Pop in oven and stand-by cuz it'll be quick.  I actually had my top rack on the middle slot which bought me some time so they didn't burn.  Phew.  Take them out when they are browned to your liking.  Pretend to like the spaghetti as much as the bread.

Kitchen Confessions: White Castle Stuffing

Slider Stuffing perfect care of C!

Truth time.  In an earlier posting I blabbed on and on about my amazing White Castle (Slider) stuffing.  Yesterday, I started cooking for real for Thanksgiving and it hit me like a ton of bricks!  I totally ruined the Slider Stuffing last year.  I mean complete mess, send C to the store for bags of stuffing (you know the crouton stuff)!  Devastating!

Slider Cookbook from my sis.  Scary stuff!

The recipe for 10 sliders calls for 1/4 cup of chicken broth.  We bought 24 sliders frozen.  The recipe assumes you will stuff it into a turkey.  Since I don't stuff the bird I usually add a little extra broth.  For some dumb reason I didn't consult the recipe and my memory failed me.  I use the boxes of chicken broth which contain four cups.  As I mixed the stuffing I kept adding broth little by little until I nearly added the whole box! DUH!  I had a big ol' gluey mess.  Nasty!

Wednesday since C and Z were home all day with a snow day I decided to ask C to make it. Here's the recipe over at White Castle.  He's more of a baker by nature and will actually follow the recipe.  He did up the broth but only a bit.  Guess what?  It turned out wonderful!  Moral to the story?  Know thy self and find a good partner in crime who complements you.  Of all the things I am thankful for in life, C is tops!

Stuffing