Quantcast
Clear
73.2 ° F
Full Weather

Food & Recipes

Tzatziki (Greek cucumber yogurt sauce)

  • Serves: 6 as a sauce, 15 or more as a dip
  • Preparation Time: 15 minutes
  • Total Cooking time: none

This is a delicious sauce that is traditionally served over Gyro sandwiches, but is equally at home drizzled over tomato slices or as a dip for toasted pita bread chips. Try this at your next party as an alternative to ranch or house dressing dip for raw veggie platters or as a cool counter to oregano roast chicken breast.

Amount Measure Ingredients
4 cups Plain Yogurt (use a live culture yogurt for best results)
1 medium cucumber, peeled, seeded, and finely chopped
1 small sweet red onion, sliced very thinly
1 clove garlic, crushed
2 teaspoons extra virgin olive oil
1 teaspoon lemon juice
pinch crumbled Oregano
Salt and pepper to taste

To prepare:

Whisk the olive oil, oregano, and lemon juice into the yogurt until well incorporated. Next, fold in the cucumber, onions, and crushed garlic. Season the sauce to taste with salt and pepper. Cover tightly and refrigerate at least 1 hour or preferably overnight. Serve with pita chips or raw vegetables or as a sauce for Gyros.

Hummus (Mediterranean chick-pea spread)

  • Serves: 8 – 10
  • Preparation Time: 15 minutes
  • Total Cooking time: none

This actually was one of the first new recipes I learned while I was in cooking school, up until that point most of what I had learned was from my mom and grandmother and was basic, stick to your ribs southern style cooking which I still love to this day.

However, when I got into the culinary arts program I was plunged into a world of new ideas and recipes that I had never known existed (or just simply didn’t know how to pronounce). It was in Francis Lynch’s (I don’t call him Mr. Lynch.. lest he start calling me Mr. Owsley again) Garde Manger class that I learned the basic recipe for this wonderfully hearty and yet totally vegetarian dip/spread and to tell the truth, I was hooked from the first taste.

Francis remains a friend and mentor to this day. This particular recipe is a bit heavier on garlic and lemon flavors from the original but deep down it is still the same recipe at heart and is just as easy to make.

Amount Measure Ingredients
30 oz canned chick peas (garbanzo beans) drained (about 2 cans)
1 ½ cup Tehina paste
1 large white onion coarsely chopped
3 tablespoon chopped garlic
1 oz lemon juice (about 2-3 lemons)
1 1/2 cup extra virgin olive oil
1/4 teaspoon black pepper
salt (to taste)
dash Tabasco sauce

Alternate additions

Amount Measure Ingredients
2 – 3 roasted red/green pepper strips
3 – 4 cloves roasted garlic
3 – 4 sun dried tomatoes in olive oil
2 tablespoon pesto sauce

To prepare:

Place the chick peas, onions, garlic and tehina paste together in a food processor and blend at high speed, adding the lemon juice, olive oil, and optional ingredients to thin to consistency (it should be a thick but smooth spreadeable paste) season with salt, pepper and pepper sauce and blend until smooth. Place in airtight containers with a thin covering of olive oil and refrigerate. Should keep up to two weeks.

Submit a Recipe

Calling all Mother Lode Cooks! Submit your favorite recipe(s) along with some info about your cooking experience, specialties and knowledge of local ingredients. We'll add it to our recipe archive for all to enjoy! Bon Appetite!

Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!

Follow myMotherLode.com at these social networks Make Us Your Homepage Today Follow us on Facebook Follow us on Twitter Follow us on Youtube Follow us on LinkedIn Follow our RSS Feed
<< Jul 2015 >>
SMTWTFS
28 29 30 1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31 1