Two Fit Moms

Tag: sauce

  • Tzatziki as Easy as 1-2-3

    Tzatziki as Easy as 1-2-3

    I do a lot of entertaining in the summer, and my family loves Mediterranean food, so you will likely find hummus and other yummy dips at our house.  This week we made Tzatziki Sauce – which is a Greek cucumber yogurt sauce. Generally, you might find it alongside a gyro at your favorite Greek restaurant.  And, while it’s not usually served as a dip — more of a condiment — we use it as one.  We like to dip pita chips and fresh raw veggies in Tzatziki Sauce.  It’s full of cool cucumbers, zesty garlic and fresh dill making a refreshing dip which is perfect for the warm weather.
    tzatziki
    If you don’t want to eat it as a dip, and prefer to serve it as a sauce, you can use it alongside grilled chicken or fish (I think it would be great with grilled wild salmon!) — and I bet it would taste pretty good on a burger (whichever kind you fancy).

    It’s pretty simple to make — just three easy steps — grate, drain, mix (see more details below). It’s also the perfect recipe for those of you have a garden full of cucumbers!

    Tzatziki as Easy as 1-2-3
    Yields 3+cups 

    2 cups of shredded cucumber, salted and drained (see note below)
    3 cups of plain Greek yogurt
    2 tablespoons chopped dill
    1 tablespoon lemon juice
    1 tablespoon olive oil
    1 clove of garlic, crushed
    1/2 tsp white vinegar
    salt
    pepper

    There are basically three steps involved in making this dip.  Grating the cucumber, salting/draining it and then mixing it together with the rest of the ingredients.

    Peel and slice the cucumber lengthwise. Remove the seeds with a spoon. Use a hand grater to grate the cucumber. Place the cucumber in a colander and add a little salt (1/3 teaspoon) in order to extract some of the liquid. Let it sit as you prepare the rest of the sauce.

    In a large bowl, add the yogurt, dill, lemon juice, olive oil, garlic, white vinegar, salt and pepper.

    Drain as much liquid from the grated cucumber and add the cucumber to the bowl with the yogurt mixture.  Mix to combine and serve.

  • Weeknight Marinara

    Weeknight Marinara

    marinaraWhy would you open up a jar of marinara sauce when you can easily whip up a homemade batch? I know, it seems like way too much work, especially on a weeknight when time is limited, but I can guarantee, in just a few simple steps you will have a hearty tomato sauce (a double batch, in fact) that would put any jarred sauce to shame.

    The beauty of this marinara, is that it only requires a few ingredients, all of which you likely already have in your pantry: canned tomatoes (I prefer crushed), olive oil, garlic, onion, dried herbs, salt and pepper.

    And, you can modify it to your liking.  If you have more time and can let the sauce cook for a few hours, throw in a bay leaf.  If you like a spicy sauce add some crushed red pepper. If you prefer other herbs, throw in some oregano, parsley – and of course, use fresh herbs when they are available.

    This marinara can also serve as the basis for other tomato-based sauces.  Add some veggies and create your own primavera, or add some ground turkey, beef or sausage and you have a meat sauce . . . the possibilities are endless.

    Weeknight Marinara

    Yields enough for a pasta dinner for four with leftovers!

    2, 28 ounce cans of crushed tomatoes (I use San Marzano, but you can use any brand that you like)

    1/2 onion, chopped

    2 cloves of garlic, crushed

    a few tablespoons of olive oil

    1/2 teaspoon of dried basil (or oregano, parley, etc.)

    salt and pepper to taste

    Add a few tablespoons of olive oil to a large pot over medium heat.  Add the chopped onion, and let it cook until softened, 5-7 minutes.  Add the garlic until lightly browned (but not burned!).  Add the dried basil to the onion and garlic mixture — cooking it at this stage helps draw out its flavor.  Then, add the crushed tomatoes, salt and pepper to taste. If your sauce is too thick, feel free to add some water (or wine) — I would start with 1/2 cup.

    Let the sauce come to a full boil, and then reduce to low heat. Simmer for a minimum of 20 minutes.  Serve over a pasta of your choice.