the best tzatziki ever

Slowly but surely, I'm taking the cucumber plunge. You see, I've never been a big fan of them to begin with. A couple of years ago, I decided that I liked them in sandwiches...but only in sandwiches. Then this past summer, I tried them dipped into hummus. Uh, hello, it was yummy! Emboldened by this new found cuke-love, I decided that I would try my hand at tzatziki. You know, that Greek dip filled with cucumbers. See, when I get into something, I really dive in.

Initially, I was worried about texture. Slimy wasn't what I was looking for. I was also determined to make it to my own tastes which meant a lot of garlic and lemon and spice to enhance the experience. I said enhance not mask in case you are taking note. So I got started and strained my own plain low fat yogurt using a coffee pot and paper coffee filters. I've done it before and it works really well. Or you can just go ahead and use Greek yogurt which is thick and rich and pretty much perfect. Then you grate and drain the cucumbers of their excess moisture. After that, all the hard part is done. A bit of lemon here, a bit of dill and garlic there. Add in some kosher salt and spice to balance everything out and there you go. A dip of champions. Please note, that the photos were taken on New Years eve and I had a few Amaretto Sours alongside, so things aren't quite so photogenic - but don't let that turn you off. This tzatziki is amazing and I'm not just saying that because me and the cucumber are bffs 4 ever.

the best tzatziki ever
500 g tub of Greek yogurt, or strain a 900 g tub of plain yogurt (discard the liquid)
1/2 large english cucumber, seeds removed

2 T olive oil
2-3 cloves garlic, minced
1/4 of a red onion, finely minced
1 t kosher salt
lots of freshly ground pepper
1/4 t cayenne pepper
1/4 t paprika
1 T dried dill
juice & zest of 1 small lemon

1. If you are using regular yogurt, you'll need to strain it through a coffee filter for about 2 hours to remove all the excess liquid as you want the yogurt to be nice and thick. If you are using Greek yogurt, no worries, you are good to go.

2. Grate the cucumber and place it in a mesh strainer and position the strainer above a bowl. Use a large spoon to press out all the water from the cucumber. Sprinkle a bit of salt over top the cucumber to let the water out quicker or just wait it out.

3. In a small mixing bowl, combine the olive oil, garlic, dill and spices together. Add in the thick yogurt and stir well. Next, stir in the cucumber and lemon zest. Add in the juice of half of the lemon, stir and taste. Want more tang? Add in more juice. Adjust seasoning if necessary. Now go and dip to your hearts content.

red lentil curry dip with pita chips

I've been living on take out pizza lately. I haven't made a dent into my holiday baking yet, but I'm sure there's still time (right?). Luckily, I did manage to eek out some pretty fantastic whole wheat biscuits on the weekend. And tonight I resisted the ease of picking up the phone for delivery and took time out of my crazy work schedule to make peace with my neglected kitchen. I looked in cupboards and rooted through the back of the fridge and I managed to cook a wonderful Maritime-style fish chowder (I'll post the recipe later). It was good to take a break because it meant time to myself doing what I enjoy doing: chopping, stirring, smelling, tasting. My good, calm, reassured old self came flooding back with every turn of the spoon and it was like I had never left.

The same "kitchen as restorative" feeling came last Friday. I was attending the party of this lovely lady later in the evening, but I was freaking about about whether I could make the time to bring something, let alone even show up (although what excuse could I make since she lives just one floor below in the same building). So instead of panicking over the emails in my inbox, I headed to the kitchen where I chopped, blended and sauteed myself back into a better frame of mind. After the dip had been made and the spoon had been licked (because that is a cook's prerogative), I realized that everything under control. Taking the time out to cook helped to sort out my thoughts and gave me the time away from the computer to put things into perspective. And during a holiday when everything seems kind of crazy, it's nice to escape into cooking.

Now go on and grab that red lentil curry dip and pita chips over at Poppytalk. It's delicious and healthy and possibly just the thing to soothe your harried soul.

summer holiday: cannelli bean dip with lemon & rosemary

I'll be away for most of this week. We'll be bike touring/camping on the San Juan Islands in Washington State which are pretty much just a Southern continuation of Canada's Gulf Islands. It seems every 2 years we go on a bike trip, but I'm a bit nervous with this one. The main reason is that I'm so out of shape this summer, but I guess there is nothing like biking with all your camping gear, clothing and groceries strapped on your bike to kick-start your way to being active again! Also, ever since my nasty spill on Denman Island a two years ago, I'm pretty nervous biking downhill. I know, crazy, since downhill should be the funnest thing ever. Instead, I'd rather climb up a 13% grade hill than ride down it. Luckily, Cornelius will be switching out my old brake pads on my bike for new ones and installing my brand-spanking new tires, so I should be a bit more confident riding the hilly San Juan islands. Wish me luck!

In the meantime, why not snack on some delicious protein. This bean dip is very similar to one I've made before with cannelli beans, parlsey and oregano, but this time I've swapped in my favorite herb...rosemary. It's a very flavourful dip filled with lemon, garlic and fresh rosemary and it's a perfect no-cook lunch on those hot summer days. I've made this several times this summer and I'm not sick of it yet. Use it as a dip to eat with pita, chips or crackers or spread onto some bread and use it as a base for your favorite veggie sandwich. Enjoy!

cannelli bean dip with lemon & rosemary
1 can of cannelli beans, drained & rinsed
zest of 1 lemon
juice of 1/2 a lemon
2 cloves garlic, smashed
salt & pepper
2 sprigs of rosemary, leaves only (not stems)
1/4 c (or less) good olive oil
water

Blend everything using your blender, adding a bit of water in case things get too thick. Once it's smooth as silk, it's done. Taste and re-season if necessary.