Homemade Tzatziki Sauce

Hello everyone! Today I am posting my first specifically requested recipe, and it makes me so happy!  I love knowing that there are people out there reading this blog who want to see specific things or have questions. Keep the questions and comments comin’!  I am posting this particular sauce  as a follow up to another previously posted recipe.  On June 2nd I posted a delicious recipe of a quinoa burger. I mentioned the burger could be served with Tzatziki sauce if desired, and pictured it that way in my photos. Some readers were curious as to what Tzatziki sauce is and how to make it, so here we go! Tzatziki sauce is one of those sauces you can probably find at your grocery store, definitely at an organic grocery store, but can also easily be made at home! The sauce originated in Greece and is most commonly served there as a sandwich spread with gyros.  Tzatziki is also commonly served with a loaf of bread as part of the first coarse of a meal. I recommend making a batch of this delicious dipping sauce and trying it with sliced veggies and toasted pita bread. It’s quite refreshing. Now get out there and try something new!

Ingredients:

  • 2 cups plain Greek yogurt
  • 1 cup cucumber- diced and seedless
  • 3 garlic cloves, minced
  • 2 tablespoons finely chopped fresh dill
  • salt and pepper, to taste
  • ½ lemon, juiced

Directions:

  1. Peel the cucumber and lightly salt it. Set it aside to allow for excess water to be drained from the cucumber.
  2. Mix up the remaining ingredients until completely blended.
  3. Squeeze the remaining water out of the cucumber slices and add to the yogurt mix.
  4. Taste and flavor as desired- add more salt, dill, garlic, lemon, etc.
  5. Serve with pita bread slices, vegetables, baked or fried zucchini/ eggplant slices, Or my quinoa burger! (follow the link below!)

Notes and Tips!:

  • This sauce pairs perfectly with the Quinoa Burger recipe that was featured in early June!
  • If you do not have any full garlic cloves, 1/8 teaspoon of garlic powder can be substituted for every clove missing.

 

 

Quinoa Burger

Quinoa is kind of a funny thing. Oddly enough I missed the boat on quinoa until about 2 years ago, and then for another year and a half I didn’t know how to spell or pronounce it! Good news, I have since learned both And have learned how to prepare it! I know you are all so proud. Although more expensive than rice, in my opinion, quinoa is easier to cook. Quinoa also has great nutritional benefits. In comparison to cooked brown rice, cooked Quinoa has more fiber and protein, and less carbohydrates. It also has all essential amino acids! Huzzah! Pair this burger with some fresh homemade tzatziki sauce like I did, or deck it out with cheese, avocado, fresh tomato slices, and a delicious wheat bun to create a delightful vegetarian meal.

Ready, set, cook!

Ingredients:

  • 1 cup uncooked quinoa
  • 3/4 cup shredded cheddar cheese (or other variety, if you prefer)
  • 1/2 cup low-fat cottage cheese
  • 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
  • 3 eggs
  • 3 tablespoons all purpose flour (Use gluten free flour if needed)
  • 2 green onions, including white parts
  • 1 /2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Olive oil for frying

Directions:

  1. Cook quinoa by bringing 2 cups water and ½ teaspoon of salt to boil. Add 1 cup uncooked quinoa and reduce the heat to low. Cover and cook for 18- 20 minute. Ultimately you want all the water to be absorbed and the seeds to be tender.
  2. Remove quinoa from heat and allow to cool for a few minutes.
  3. While quinoa cooks and cools, shred cheddar cheese and medium carrot.
  4. Combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.
  5. Heat a frying pan and a couple teaspoons of olive oil over medium-low heat.*
  6. Using ¼ cup measuring cup, drop the mixture into the pan. Use the back of your measuring cup and/or a wooden spoon to flatten and shape the quinoa mixture to ½ inch thick patties.
  7. Fry each burger until golden brown. It will become evident when it is time to flip the burger because the side facing the pan will become firm and no longer sticky.

Notes and Tips!:

  • Source: Eating well, living thin-ner.
  • Yield: approximately 10 burgers
  • *To help the patty keep it’s shape, cook on medium-low heat slowly to allow the burger to set up without burning!