Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.
We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?
Hey hey! So today isn’t Tuesday, but we have something else planned for this Tuesday…so here we are on a Monday doing Eat Happy. 🙂
My task to cook this time? Tzatziki Dip and Almond Meal Pita Chips.
Soooo, confession time? The main ingredient in the Tzatziki Dip is cucumbers. I hate cucumbers. I don’t like the way the smell. I certainly don’t like the way they taste. BUT I refuse to be that person that won’t try something new. Don’t get me wrong. I freaking love my comfort zones, especially when it pertains to food. I can eat the same meal all week. I will order the same thing at a restaurant…indefinitely. I’m just not going to put a hard no on something – when it’s being prepared differently than I’ve ever had it. The thing is, you can be in the camp of not liking a certain food, but someone could cook or prepare it in such a way that you end up really enjoying.
But yeah. Not a cucumber fan – however, I dove into this recipe with confidence and zero cucumber hating baggage.
First hurdle? I had a hard time finding almond meal. I can remember when I first started NSNG, and how it was never a big deal to find coconut flour or almond meal at places like Walmart and Target. Now, the shelves were bare and weren’t restocked for over a week. Rhonda and I talked about it and she pointed out that it was probably because more people are being turned on to limiting grains and finding substitutes for traditional flour. Anyway, I finally found some almond meal at Winn-Dixie.
The batter is pretty simple and straightforward – I did have one hiccup. I forgot to buy parchment paper that was supposed to use to line the pan. You know. To prevent sticking. I’ve been out of tinfoil for a couple of weeks now. Zip lock bags too. I’ve been sending my son’s weekly magazine cut outs that start with his class’s letter of the week just stuck all willy nilly in the pocket of this school folder. So I mean – there for sure was no parchment paper in the house. Solution? I just heavily greased the pan with some kerrygold butter and sprinkled that with a little bit of almond flour. For the most part it worked. Thankfully you’re supposed to just break apart the pieces so it was ok that they didn’t come out all perfectly shaped. 🙂
The almond meal pita chips turned out fantastic. They were so good I could have ate that whole pan. I had to quickly wrap them up and put them away.
While the chips cooled, I got started on the Tzatziki Dip. You have to roughly chop the cucumbers and sprinkle them with salt to help draw out some of the moisture. I have to say that that part was super interesting. To let the cucumbers sit and come back to cucumber juices leaking everywhere.
Once the cucumbers were ready – I threw them into the food processor with all the other ingredients. Let me just tell you that pureed cucumbers have an even more intense smell. I was definitely taken aback. And then I regained my composure cause: I’d left my cucumber baggage at the kitchen door. 😉
I tried several bites – and it wasn’t too bad. Not something I’d choose to make again…but not something I’d turn my nose up at which says a lot considering I have a strong-ish dislike for cucumbers. And once again, I brought this beauty to my Mom cause girl loves cucumbers. 🙂 🙂
Thanks for coming by…and if you want to see our previous week’s Eat Happy posts feel free to click on through: