Garlic | I Can Cook That

Vegan Chilled Corn Soup

I had a realization a few days ago that summer is almost over. And the end of summer means the winding down of fresh ingredients. So for the next few weeks, I am going to try to make meals that really highlight all of those in season vegetables (like my post about Fettuccine with Fresh Tomato Sauce). For seasonal recipes, Cooking Light continues to be my go-to magazine. Because it comes monthly, the recipes change with the seasons and freshness of produce. In the September issue, Cooking Light featured seven “Trailblazing Chefs” including recipes from some of the chefs. Chef Brandon Sharp, the executive chef of Solar located at the Solage Calistoga spa resort in the Napa Valley, has a recipe for Chilled Corn Soup that will make the most of summer corn. Plus, its also vegan and mostly fat free, win!

Ingredients (makes 6 servings):

4 large ears shucked corn

4 tablespoons canola oil

3/4 cup chopped onion

6 sprigs fresh thyme, tied in a bundle

3/4 teaspoon kosher salt, divided

1 garlic clove, minced

3 cups water

1/2 cups diced peeled avocado

1/2 cup diced radish

1 tablespoon chopped fresh cilantro

1 tablespoon fresh lime juice

1/8 teaspoon ground red pepper

Begin by shucking your corn. You can buy already shucked corn in the supermarket which will work just fine, just don’t use frozen corn kernels for this recipe. Prepare some of your ingredients: chop the onion, mince the garlic and bundle the thyme.

Using a knife, cut the kernels from the ears of corn. Using the dull side of the knife blade, run the knife back over the cobs to remove the remaining pulp and corn starch from the cobs into a separate bowl.

Heat oil in a saute pan over medium heat. Add the chopped onions, tied thyme, and 1/4 teaspoon salt. It’s best to tie the thyme for easy removal later.

Reduce the heat to medium low and cover. Cook for 8 minutes or until the onions have softened, stirring occasionally. Add the corn kernels and minced garlic, cover, and cook for 4 minutes.

Add the corn starch/pulp, water and remaining 1/2 teaspoon salt.

Turn the heat to medium-high and bring to a boil. Remove from heat and discard the thyme. Pour half of the corn mixture into a blender.

Remove the center piece of the blender lid so that the steam can escape. Place a clean towel or paper towel over the hole in the blender lid to avoid splatters, and blend until smooth. Strain the mixture through a sieve into a large bowl.

Using a spoon, push the liquid through the sieve and discard the solids.

Repeat with the remaining half of the corn mixture. Refrigerate for at least 4 hours.

When you are ready to serve the corn soup, dice the avocado and radishes, and chop the cilantro. Add to a bowl. Squeeze the lime juice over the avocado and radishes. Be sure to get it on all pieces so that they don’t oxidize and turn colors. Add the ground red pepper and mix to combine.

To serve, ladle 1 cup soup into each of 6 bowls, top with 2 tablespoons of the avocado mixture.

The soup was so creamy and smooth, it tasted like it was made with heavy cream. The corn starch/pulp thickens the broth which gives it that creamy quality. The radishes added a nice crunch to the dish, and the avocados add a bit more creaminess and a little bit of good fats to make the dish more filling. I loved the cilantro, it enhances the other flavors. What a delicious soup!

Fettuccine with Fresh Tomato Sauce

Ever since the first week of my CSA share, I have anxiously awaited the arrival of fresh tomatoes. This week, I received my first batch! The share came with a bag of Roma tomatoes, a bag of Red tomatoes, and a pint of Sungold cherry tomatoes so expect quite a few tomato recipes to be posted in the coming days. Because this is my first real batch of in season tomatoes, I wanted to begin with a meal that would highlight how fresh these little guys are. Food & Wine’s Fusilli with Summer Tomato Sauce seemed like the perfect choice.

Ingredients:

2 pounds ripe tomatoes (about 4), chopped

1 large clove garlic, minced

3 tablespoons olive oil

1 1/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

2/3 cup lightly packed fresh basil

1 pound fresh fettuccine pasta

1/3 cup grated Parmesan cheese, plus more for serving

Heat a pasta pot of water over high heat and bring to a boil.

Roughly chop your tomatoes and mince the garlic.

Add the tomatoes, garlic, olive oil, salt & pepper to a food processor and puree.

Add the basil and pulse to mix.

Add salt to the pasta pot so that the pasta doesn’t stick together while cooking. Add the pasta. The original recipe used fusilli. If you use this, cook according to the directions on the box. I used a fresh fettuccine pasta I picked up at By George! in Reading Terminal because I thought it might soak up the sauce better.

Drain the pasta and toss with the tomato sauce and Parmesan cheese.

Set aside for one minute so the pasta can absorb the liquid.

Top with additional Parmesan and serve.

Wow. I wish a quick batch of pasta always tasted this good. I was stunned with how delicious this was for so little work. (Honestly, the longest part of the process was waiting for the water to come to a boil). I really do believe that the fresh pasta is a way to go for this dish.

The tomato sauce is super thin, so if you prefer a chunky sauce, you might want to finely chop another tomato and put it to the side. Add the chopped tomato to the puree when you are mixing it with the pasta.

Baba Ghannouj

My CSA share came with eggplant this week. My mind went immediately to Baba Ghannouj, which is sort of like hummus with eggplant substituted for the chickpeas. The eggplant is grilled or baked before pureeing it to give it a smoky flavor. I have never worked with eggplant before, so I used Eating Well’s recipe as a base for my baba ghannouj.

Ingredients:

1 eggplant
2 cloves of garlic (unpeeled)
2 tablespoons lemon juice, plus zest from the lemon
1 tablespoon tahini
3/4 teaspoons salt
Olive oil, as needed
Pine nuts, optional

Continue reading Baba Ghannouj

Zucchini Fusilli

Zucchini is another one of my favorite summer vegetables. It always taste so fresh and light, and really brightens up a meal. I usually just saute zucchini and summer squash or grill it, so I was in search of a recipe that actually incorporated zucchini into the main meal versus it just being a side. Sunset magazine had this delicious sounding recipe for Zucchini Fusilli.

Ingredients:

4 medium sized zucchini
2 garlic cloves, minced
1/2 cup pesto
1/3 cup pine nuts
2 tablespoons butter
2 tablespoons olive oil, divided
1/2 teaspoon plus 1 tbsp. salt, divided
Zest and juice of 1 lemon
1 box fusilli
1 cup fresh finely shredded Parmesan cheese (about 2 oz.), divided

Cheesy Corn and Black Bean Quesadillas

I love corn, but after three weeks of having 6 ears of corn in my CSA share, I’m running out of ways to use all of it. I adapted this recipe from All You to use fresh corn kernels.

Ingredients:
1 can black beans, rinsed and drained
2 ears of corn
1 tablespoon canola oil
1 small onion, chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, minced
3 ounces pepper Jack, shredded
3 ounces cheddar cheese, shredded
Salt and pepper, to taste
4 10-inch flour tortillas

Begin by cutting the kernels from the cob.

Prepare your garlic, onion, and jalapeño pepper.

Rinse and drain the black beans and add to a bowl.

Using a potato masher (or a fork), coarsely mash the beans.

Heat the corn over medium-high heat for about 4 minutes stirring occasionally until the corn begins to brown.

Add corn to the bowl with the black beans. Heat the oil in a saute pan. Add the onion and jalapeño and cook for 2 minutes.

Add garlic and cook for 1 more minute.

Add to the beans and corn. Allow to cool, about 10 minutes.

While the mixture is cooling, shred your cheese. If you can find it, grab pre-shredded cheese from the supermarket to speed up the process.

Add the cheese to the mixture and season with salt and pepper.

Heat up a griddle or a saute pan if you don’t have a griddle. Place a 1/2-cup portion of the bean mixture on half of a side of a tortilla.

Fold the tortilla in half and place on the griddle or in the saute pan over medium-high heat.

Cook for 6 minutes (3 minutes on each side if using a saute pan) or until golden brown and crispy. Cut into wedges and serve. Repeat with remaining tortillas.

Despite the jalapeno and the pepper Jack cheese, there really wasn’t much heat at all. If you want to turn it up a notch, either use another chopped jalapeno or use 1 serrano pepper instead.

This would be quite good with some fresh salsa if you have time, but this dish works well on its own as well.

Garlic and Dill Smashed Potatoes

I love how purple viking potatoes look. They are so fun. There was no way I was willing to remove all of the skin to make mashed potatoes, so once again, here is a smashed potato recipe. The potatoes were another ingredient in my CSA share this week. The CSA share also came with dill so I incorporated that as well.

Ingredients:

1 bag of purple viking potatoes, washed

1 teaspoon kosher salt

2 tablespoons butter

4 garlic cloves, minced

1 cup buttermilk
1 tablespoon chopped dill (plus more for garnish)

Freshly ground black pepper

Bring salted water to a boil in a large pasta pot. Add the potatoes and cook until fork tender, about 15 minutes.

Drain and transfer to a medium sized bowl.

Using a potato masher or a whisk, firmly press down on each potato, smashing them.

In a saute pan, add a small amount of the butter and the minced garlic over medium heat. Cook for 1 minute.

Remove from heat and add to the potatoes. Stir in the buttermilk, remaining butter and dill. Pour in the buttermilk a little bit at a time, so that you don’t over pour. You don’t want soupy potatoes! Season with salt and pepper to taste and serve.

I can never get enough potatoes; I love how versatile they are. The dill and buttermilk add a lot of great flavor to the potatoes and the purple-ish skin adds beautiful color to the dish!

Quinoa Salad with Parsley. Or…. Tabbouleh.

Have you ever started creating a recipe, and thought to yourself “Wow! This is going to be awesome! Why hasn’t anyone thought of this before?” Well, probably because they have. And you just didn’t know it. That is what happened to me this weekend. I was so proud of how my “Quinoa Salad” turned out, but then my boyfriend kindly pointed out that is was a take on Tabbouleh, without the mint. Whoops. Anyways, here is my mint-less Tabbouleh.

Ingredients:

1 cup uncooked quinoa

2 cups chicken broth

1 large cucumber, or 3 small cucumbers, chopped
2 tomatoes, chopped

1 tablespoon olive oil
1 sweet onion, chopped
2 garlic cloves, smashed
2 tablespoons parsley, chopped

Most quinoa you’ll find in the supermarket has already been soaked and rinsed. But another rise won’t hurt it if you prefer to do so. Measure out 1 cup quinoa and put it in a mesh strainer. Rinse under cool water allowing to drain out the bottom. This helps to remove the coating on quinoa, called saponin, that can taste soapy. Again, most quinoa is already pre-rinsed.

Begin by cooking the quinoa. Add the quinoa and chicken broth to a sauce pan and bring to a boil. Cover and simmer over low heat or until the liquid is absorbed. Remove from heat and let cool.

While the quinoa is cooking and cooling, chop your cucumber and tomatoes.

Prepare your onion and garlic.

Heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and saute until the onion begins to soften, about 5 minutes.

Remove the garlic cloves. Allow the onions to cool. Combine the quinoa, onions, tomatoes, cucumbers, and the chopped parsley. Zest the lemon over the mixture and squeeze lemon juice over the dish.

Serve cold. Garnish with additional parsley, optional.

This was a light-tasting but filling dish, perfect for a hot summer lunch or dinner. I feel kind of silly for essentially making a pretty common dish, but at least I’m beginning to understand which ingredients work well together!

Top Sirloin Steak with Crispy Buttered Garlic

I think my parents worry about my somewhat limited meat intake. It’s not that I don’t like meat, I just tend to grab seafood or cook with the veggies in my CSA share instead. Last time I saw them, they gave me two top sirloin steaks from Omaha steaks, woo hoo! I thought I’d try broiling them, but straight on the rack in the hopes of getting “grill” marks on the steak. I found this method on Food Network’s site, an Alton Brown recipe, and decided to add a little garlic on top to make it my own.

Ingredients: (I just made one serving)
1 top sirloin steak
2 garlic cloves, minced
1 teaspoon olive oil
1 tablespoon butter
Salt and pepper, to taste

Begin by setting your oven to broil. Brush the steak with the olive oil and season with salt and pepper. Place a piece of aluminum foil on the bottom rack in the oven to catch drippings. Place the steak straight on to the middle rack.

Broil for 6 minutes. Turn the steak over and broil for another 6 minutes.

While the steak is cooking, melt the butter over medium heat in a saute pan. Add the garlic.

Cook until it begins to brown and remove from heat.

Remove the steak from the oven and top with the crispy garlic.

So, I didn’t get any “grill” marks. Boo. But the steak was cooked wonderfully! It was really juicy and tender. The garlic added a little crunch to the dish and of course a little extra flavor.

Fried Rice with Sweet Soy Sauce

I really try to make an effort to bring my lunch to work each day. My office is absolutely freezing, so I tend to gravitate towards warm lunches. Because of this, I am always looking for new pasta and rice recipes that sound like they would reheat well and still taste good. As usual, Cooking Light came to the rescue with the August issue’s Fried Rice with Sweet Soy Saucerecipe. I made all four servings so that I could have a batch for dinner, and get a few lunches out of it.

Ingredients for Fried Rice:

3 tablespoons peanut oil, divided

4 large eggs, lightly beaten

3 finely chopped shallots

2 garlic cloves, minced

1 serrano chile, seeded and chopped

4 cups cooked rice

Salt and pepper, to taste

1 thinly sliced daikon radish

1/3 cup fresh basil leaves, thinly sliced

1/3 cup fresh mint leaves

1/3 cup chopped fresh cilantro

4 lime wedges

Ingredients for sweet soy sauce:

1/4 cup lower-sodium soy sauce (or coconut aminos to make gluten free)

1/4 cup packed light brown sugar (The original recipe used dark brown sugar. I didn’t have any. Oh well)

Begin by cooking your rice. You can just cook the rice in water because the soy sauce will add plenty of taste, no need to waste your chicken broth.

While your rice is cooking. prepare your shallots, garlic and chile. I am a wimp about heat and serraro chile can really be hot, so I removed all seeds before chopping. If you like spicy food, keep the seeds in.

Slice your daikon radish. I used a mandoline slicer.

Prepare your herbs.

To make the sweet soy sauce, combine the soy sauce and brown sugar in a saucepan. Heat over medium heat. Simmer for 2 minutes or until the brown sugar is incorporated into the soy sauce. Set aside.

Add 4 eggs to a bowl and lightly beat.

Add 1 tablespoon peanut oil to a large saute pan over medium-high heat, swirling to coat the bottom of the pan. Pour eggs into the pan and cook for 2 minutes or until they set. Remove and set aside.

Increase the heat to high and add 2 tablespoons peanut oil to the pan. Add your shallots, garlic and chile and saute for 1 minute.

Add the cooked rice and cook for 3 minutes or until lightly browned.

Add cooked eggs and soy sauce mixture.

Season with salt and pepper and mix to coat. Add to bowls and top with radish and herbs. Serve with a lime wedge.

This meal was really tasty, not only the first time around but also when reheated. The serrano pepper gave a subtle heat to the whole dish which counteracted the sweetness of the soy sauce, great combination! When I packed it for lunch, I kept the rice mixture in one container and a few radish slices,herbs , and a lime wedge in another container. I heated the rice in the microwave and topped them with the radish slices and herbs, then squeezed the lime juice over the whole dish. Perfect!

Green Beans with Garlic and Pecans

Green beans are one of my favorite vegetables. When I found out they were going to be a part of my CSA share I was really excited to have my first of the season. Green beans are delicious on their own so you really don’t have to do much to them. Here is a simple side of Green Beans with Garlic and Pecans that can be made in 15 minutes.

Ingredients:

1 pound green beans
3 garlic cloves, thinly sliced
1 tablespoon butter
1 teaspoon olive oil
1 tablespoon chopped pecans
Salt and pepper to taste

Continue reading Green Beans with Garlic and Pecans

Garlic and Rosemary Smashed Potatoes

I made Sauteed Chicken with Fennel and Rosemary, and needed something starchy to soak up some of the sauce. The recipe suggested polenta or mashed potatoes, so I thought I’d make smashed potatoes and incorporated some of the same ingredients found in the main dish. I had a bag of red potatoes from my CSA share so I luckily had all ingredients on hand.

Ingredients:

1 bag of red potatoes (I had enough to fill up a medium sized bowl)

3 garlic cloves, minced

2 tablespoons butter

1 tablespoon heavy cream

1/4 cup chicken stock

Salt and pepper, to taste

1 teaspoon dried rosemary

1 teaspoon fresh chopped parsley

Wash your red potatoes thoroughly, making sure to remove all dirt.

Halve any red potatoes that are larger than the average size. Bring a pot of salted water to a boil. Drop in the red potatoes and cook until fork tender, about 15 minutes.

Drain the potatoes and add to a medium sized bowl. using a large spoon or a whisk, smash each of the potatoes. Don’t go overboard, you want them to be chunky.

In a saute pan, add a small amount of the butter, rosemary and the minced garlic over medium heat. Cook for 1 minute.

Lower the heat and add the chicken stock, stirring. Add the rest of the butter and the cream and stir to combine.

When the butter has melted, pour over the smashed potatoes and stir to combine.

Season with salt and pepper, to taste. Top with parsley.

These were absolutely delicious. Creamy and flavorful, the rosemary and parsley worked so well with the potatoes. I prefer smashed potatoes to mashed potatoes solely because you get to keep the skins on the potatoes. Not only does it make the dish prettier, it also adds texture.

Sauteed Chicken Breasts with Fennel and Rosemary

Wow. I haven’t used chicken in a recipe in over a month. I think it is time to finally give poultry it’s time in the limelight. I received fennel in my CSA share and thought this recipe for Sauteed Chicken Breasts with Fennel and Rosemary from Food & Wine sounded like a perfect use of the ingredient.

As a plus, I had all of the ingredients already in my kitchen, with the exception of the chicken.

Ingredients:

2 tablespoons olive oil
2 large fennel bulbs, thinly sliced
2 tablespoons fresh rosemary, plus more for garnish
1/2 teaspoon salt
1 cup canned low-sodium chicken broth or homemade stock. divided
4 boneless, skinless chicken breasts
1/4 teaspoon fresh-ground black pepper
4 cloves garlic, minced

Continue reading Sauteed Chicken Breasts with Fennel and Rosemary

Capellini with Shrimp and Creamy Tomato Sauce

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This weekend, I realized I was running low on tomato sauce in my freezer, so I whipped up a new batch to hopefully last me a couple months. I was left with an extra can of diced tomatoes and I also had some leftover capellini pasta from my Capellini with Clams and Saffron dish. Gourmet had a really delicious sounding recipe that incorporated both of these ingredients. The recipe is so quick, it is perfect for a week night dinner.

Ingredients:

1tablespoon olive oil

8 already cooked shrimp, deveined with the tails still attached, thawed

3 garlic cloves, minced

1/4 teaspoon dried oregano

1/2 cup sweet (red) vermouth

1 (14- to 15-oz) can diced tomatoes

1/4 cup heavy cream

Juice from 1/2 a lemon

1/2 a box of capellini

Salt and pepper, to taste

1/2 teaspoon fresh chopped parsley, optional

The original recipe is linked above. I had already-cooked shrimp in my freezer (I meant to buy raw shrimp and misread the label, sigh) so I had to alter the recipe to make up for the precooked shrimp. My shrimp still had the tails attached because I think those are more attractive. Feel free to use whatever form of shrimp you’d like.

Start by thawing your shrimp. I just ran them under cold water for 3 minutes and allowed to dry in a colander.

Cook pasta according to directions. Drain and set aside. Heat the olive oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes.

Add the tomatoes and vermouth. and stir to combine. I left in the tomato juice from the diced tomatoes. You can drain the tomatoes before adding for a more chunky sauce. Heat until simmering.

Add cream and season with salt and pepper. Simmer for about 1 minute. Add in lemon juice.

Top the pasta with 2 shrimp per serving and spoon the broth over the pasta. Add the chopped parsley on top.

The sauce had a nice sweetness to it, but I think it could be further enhanced with a pinch of crushed red pepper to add a bit of heat. I regret not having fresh shrimp for this dish because the shrimp were relatively forgettable in my version. I like that my sauce was a little thinner than the original. I think this would be great (without the shrimp) as a reheated lunch after the pasta has had time to sit in the sauce.

Sausage, Pepper & Onion Sandwiches

I love making sausage and peppers. It is such a simple meal to make and is always well received. Sausage and peppers are a hearty meal and work well in both hot summer months as a sandwich, and also during the fall and winter as a chunky stew or over pasta. I purchased sweet Italian sausage to make a soup (which I have yet to actually make) that only required one sausage. I also had some peppers from my CSA share this week so this was a great option for dinner without having to purchase a bunch of new ingredients.

Ingredients:

4 sausages (I used sweet Italian. feel free to use hot sausages instead)

2 green peppers, chopped

1 red pepper, chopped

1 onion, chopped

3 garlic cloves, minced

1 1/2 cups crushed tomatoes

1 tablespoon tomato paste

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil

4 rolls

1 teaspoon fresh parsley, chopped (optional)

1 teaspoon grated Parmesan cheese (optional)

Add 1 tablespoon olive oil to a saute pan over medium-high heat. When heated, add the sausages and cook until browned, turning the sausages so they cook evenly.

While the sausages are cooking (about 10 minutes), chop your garlic, onion, and peppers.

Remove the sausages from the pan and set aside.

Using the same saute pan, lower the hear to medium. Add the garlic, onions, and peppers to the pan and cook until fragrant, about 5 minutes.

Add the 1.5 cups of crushed tomatoes. Feel free to add a bit more if you’d prefer yours a little more “saucy.” Add in the tomato paste, basil, dried parsley, and dried oregano.

Stir to combine. Bring to a simmer and add in the sausages. Season with salt and pepper.

Cook for 3-5 more minutes or until the sausages are warm. Cut the rolls almost in half, but not fully. You want the sauce to be able to settle at the bottom of the bun.

To serve, add 1 sausage to each bun. Spoon the onions, peppers, and tomato mixture over the sausage. Add some Parmesan cheese and/or parsley if you prefer.

If you have an outdoor grill, you can alter this recipe to grill the sausages and add to the pan at the end. This recipe can also be used over pasta, just chop up the sausage into bit sized pieces. This is a pretty messy meal so be sure to have plenty of napkins on hand. Enjoy!

Beet and Carrot Chips with Tzatziki

I came across a recipe for beet chips recently and was intrigued. It seemed relatively easy, didn’t involve frying the beets (I don’t have a deep fryer, and the idea of deep frying something kind of makes me sick), and appeared to be a great way for me to use some of the beets I received in my CSA share. I decided to bring it a step further and try to make carrot chips at the same time as well as a dip to go with them. I had both normal beets and white beats so I was really hoping this would turn out colorful!

The tiny ones are carrots, the others are red & white beets

Ingredients for chips:
2 white beets
2 red beets
2 large carrots
Salt and pepper to taste
2 cups water
2 cups sugar

Ingredients for tzatziki:
1 container of Greek yogurt (I used 0%)
1/4 cup fresh chopped dill
Juice and zest of 1 lemon
2 garlic cloves, minced
1/2 a cucumber, finely chopped
Salt and pepper to taste

To begin, combine the water and sugar in a saute pan and bring to a boil. While the mixture is heating, peel the beets with a vegetable peeler. Chop off most of the leaves on top, but leave a bit to use as a handle when using the mandoline slicer.

When the liquid has boiled, remove from heat and add the beets to the liquid. Let sit for 15 minutes.

I used raw sugar, which is why it’s brown

Preheat the oven to 325 degrees. While the beets are soaking, use a mandoline slicer to thinly slice the carrots. After 15 minutes, remove the beets, dry them off with a paper towel, and thinly slice with the mandoline slicer. Arrange on a baking sheet sprayed with cooking spray and season with salt and pepper.

Cook for 40 minutes or until they begin to crisp slightly. While the chips are baking, prepare the tzatziki. Combine the chopped dill, lemon, zest, garlic, cucumber, salt and pepper in a medium sized bowl.

Mix in the Greek yogurt.

Cover and refrigerate until the chips are done.

Allow the chips to cool on the baking sheet for about 10 minutes after removing them from the oven. Carefully remove from the baking sheet.

The beets and especially the carrots really shrink up, so if you can, use quite large beets and carrots. I think mind turned out too tiny for my liking. I also think I sliced them a bit too thin, they really don’t seem like they’d stand up to the dip too well.

they are fun looking though!

Place the chips in a bowl and serve with the tzatziki. Enjoy!

This recipe makes a whole lot of tzatziki, probably more than you’ll use on the chips. Tzatziki is great with pita chips, as a condiment on grilled meats, stuffed grape leaves, and crudites so you’ll have plenty of options to use the rest of the dip.

Beet and Carrot Chips with Tzatziki

Cuisine: Appetizer, Sides, Vegetarian

Author: I Can Cook That

Ingredients

Ingredients for chips:
2 white beets
2 red beets
2 large carrots
Salt and pepper to taste
2 cups water
2 cups sugar
Ingredients for tzatziki:
1 container of Greek yogurt (I used 0%)
1/4 cup fresh chopped dill
Juice and zest of 1 lemon
2 garlic cloves, minced
1/2 a cucumber, finely chopped
Salt and pepper to taste

Instructions

To begin, combine the water and sugar in a saute pan and bring to a boil. While the mixture is heating, peel the beets with a vegetable peeler. Chop off most of the leaves on top, but leave a bit to use as a handle when using the mandoline slicer.
When the liquid has boiled, remove from heat and add the beets to the liquid. Let sit for 15 minutes.
Preheat the oven to 325 degrees. While the beets are soaking, use a mandoline slicer to thinly slice the carrots. After 15 minutes, remove the beets, dry them off with a paper towel, and thinly slice with the mandoline slicer. Arrange on a baking sheet sprayed with cooking spray and season with salt and pepper.
Cook for 40 minutes or until they begin to crisp slightly. While the chips are baking, prepare the tzatziki. Combine the chopped dill, lemon, zest, garlic, cucumber, salt and pepper in a medium sized bowl.
Mix in the Greek yogurt.
Cover and refrigerate until the chips are done.
Allow the chips to cool on the baking sheet for about 10 minutes after removing them from the oven. Carefully remove from the baking sheet.
Place the chips in a bowl and serve with the tzatziki.

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