As you all may have imagined with my days of silence, it has been crazy times over here at Run Now, Wine Later headquarters (<– totally a real place).
I worked 10.5 hours on Friday, received a staggering 100 emails between Monday and Tuesday, and worked another 10.5 hours on Wednesday, but now it is all over and done with. Breathing a sigh of relief until the next big thing (which is…a committee hearing on Monday. Argh)
Anyway, I know I bragged last week about being able to come up with meals even when I’m busy during the week. I’d be lying if I told you that I made every meal at home this week. (I had a Caesar Salad at our Symposium on Weds, pizza at dodgeball last night, and was belatedly treated to Administrative Professionals Day lunch today) But considering I didn’t have time to do Sunday Food Prep this week, my other meals weren’t so bad…in part, thanks to my realization that I can make a damn good tzatziki sauce:
This random sandwich came together on Monday and consisted of 2 fried eggs, alfalfa sprouts (one of my fave sandwich ingredients), and a heavy smear of tzatziki sauce. I ate it with a side of potato wedges that I dipped in the rest of the sauce. Aaaaamazing.
Our Legislative Symposium closed out on Wednesday with a Cocktail hour and, after a couple of glasses of Chardonnay and
entirely too many crackers and cheese, I finally got home around 7pm and decided I needed more sustenance. Some roasted vegetables and my new favorite fresh, fat-free dipping sauce were exactly what the doctor ordered.
I’ve gotten into the habit of keeping a large tub of fat-free plain Chobani in my fridge. It’s a great healthy substitute for some not-so-healthy baking ingredients, makes sauces creamy and fresh, and if you love making dips, it is a perfect alternative to sour cream or mayonnaise.
Who wants hot dip when it’s 85 degrees outside? Tzatziki is a perfect warm-weather condiment. All you need to transform the sometimes-tart plain Greek yogurt into a fresh tzatziki sauce is a little bit of cucumber, a squeeze of lemon juice, and some herby dill.
Just make sure you’ve got enough of whatever vehicle you’re scoopin’ at the sauce with…because you’re gonna want to use your fingers if you run out and there’s still tzatziki left 😉
Now who’s got a killer falafel recipe? I sense a perfect combo in the works….!
Homemade Tzatziki Sauce
makes ~1 cup
1/2 cup plain, fat-free Greek yogurt
1/4-1/3 cup cucumber, peeled & de-seeded, then either finely diced or shredded
~1 tbsp fresh dill – OR – 1/4 tsp dried dill
juice of 1/2 lemon
Prepare cucumber. If you want a chunky sauce, then finely dice the cucumber. If not, grating it is fine too. I actually like to do a combination of both!
Combine ingredients. Taste and adjust according to your preference. For best results, prepare sauce first and let it sit in the fridge while you prepare the rest of your meal.
Use as a dipping sauce or spread on bread as part of a delicious sandwich!
Note: if you use regular (non-Greek) plain yogurt, most tzatziki recipes will require that you strain the yogurt over a period of at least 1-2 hours. This is to avoid wateriness when it comes in contact with the cucumber.