Thursday, February 28, 2013

Cucumber and Tomato Tzatziki Salad

Are you ready? CHIBICHOMPS has again collaborated with Sachiko Studios!!! Salad is probably one of the most well known diet foods out there. Whenever someone tries to lose weight, most likely they'll opt for salad for meals. However, not all salads are created equal. Often times, salads are calorie bombs; the addition of goodies such as bacon bits, croutons, etc and/or a heavy dressing can make it more fattening than a regular meal. Conversely, the healthy olive oil and vinegar option can get pretty tiring and bland. It sure makes it difficult to stay on course with healthy eating; however, I have something I'm sure everyone will love. Here's a super easy and refreshing salad to be eaten as a side or even a meal. Here, I've paired it with a side of pan fried crispy salmon (stay tuned for the recipe!) For those tired of salad, try stuffing it into pita pockets or even making a sandwich. By the way, did you know that Greek yogurt has twice the amount of protein as regular yogurt plus other benefits? . Anyways, this one's definitely a winner so I hope you enjoy the photos and the recipe! Thank you again to Sachiko Studios for the amazing pictures!

On a side note, I prefer Persian cucumber because american cucumber sucks.

Tzatziki Salad
3 cups Greek yogurt, strained
2 pounds Persian cucumber
1 pound cherry tomatoes
4 tablespoonds extra virgin olive oil
2 tablespoon mint, chopped
2 cloves garlic, grated
1 tablespoon lemon juice
1 teaspoon salt

1. Strain Greek yogurt over night to get rid of excess liquid. The amount of yogurt will be significantly less than you started with. To set this up, place coffee strainers or paper towels over a mesh bowl. Take the mesh bowl and place over a larger bowl. Scoop the yogurt onto the paper lined mesh bowl and cover with saran wrap. Leave over night. Voila!
2. In a bowl, combine the strained yogurt, mint, garlic, lemon juice, salt, and olive oil together and mix well.
3. Cut the cucumber into half centimeter slices and slice cherry tomatoes into halves.
4. Fold in the sliced cucumber and tomatoes into the yogurt mixture.
5. Serve cold and enjoy!

Wednesday, February 20, 2013

Italian Truffle Cheese Pizza

Hello all! It's been a while since I posted but here it goes! My inspiration for this recipe actually came from a restaurant called 800 Degrees Pizza from when my boyfriend took me to eat there. Funny thing is, we never ordered the truffle cheese pizza; I just saw it on the menu and thought it seemed tasty but was expensive (an extra three bucks for truffle cheese?!). Luckily, this is easy peasy gourmet; you can purchase all these ingredients from Trader Joe's at very reasonable prices. To be honest, I have no idea how it's supposed to taste like. However, my thoughts for this recipe are: Success!!! Often presumptuous of me? Well why don't you try it out and tell me what you think. I'm hoping to get into habit of posting more regularly! Enjoy!

On a side note, I always buy crimini mushrooms over button mushrooms because the overall flavor is better.

Italian Truffle Cheese Pizza
16 ounces of pizza dough, premade
4 ounces crimini mushrooms, sliced
2 ounces Italian truffle cheese, shredded or crumbled (or more depending on how cheesey you like it)
4 cloves garlic, minced
sprigs of fresh oregano
extra virgin olive oil for drizzling

1. Split dough in half and allow to rest for 20 minutes. (Handling instructions may vary depending on the dough you buy or if you choose to make your own pizza dough)
2. Preheat the oven to 450°F.
3. Meanwhile, drizzle some olive oil in a hot pan and saute minced garlic until caramelized, set aside for later use.
4. After the dough is fully rested, stretch the dough out onto a baking sheet until the desired thickness. (I made my pizza super thin so it was a little less than a 11 by 17 inch baking sheet.)
5. Sprinkle the dough evenly with cheese. Add sliced mushrooms and sprinkle with caramelized garlic and fresh oregano leaves. Don't worry if the amount of mushroom seems overwhelming, they do shrink after baking. Lightly drizzle with olive oil.
6. Depending on the thickness of your pizza, bake for 8-10 minutes or until fully cooked. The cheese should be slightly toasted and golden.
7. Serve while it's still hot!