Cucumber Raita 

Growing up over seas I ate a lot of cucumber raita. It was often served with Indian dishes such as curry to cool your palate. Quite frankly, I would eat it with just about anything. It's tart, minty and full of flavor. 

Ingredients:

2 cucumbers, sliced thin

2 cups plain yogurt

2 tsp. ground cumin

1 Tbsp lemon juice

2 Cloves garlic, minced 

1/2 Tsp Cayenne 

Bunch of mint, chiffonade 

Salt and pepper, to taste 

Paprika, for garnish. 

Directions: 

1. Wash and thinly slice the cucumber.

2. Mix the remaining ingredients together.

3. Add the cucumber and finish with a dash of paprika. 

Enjoy! 

Spaghetti Squash Carbonara 

We are big pasta lovers. Who isn't right? However, with a wedding coming in hot we can't quite indulge like we want to. I am a huge fan of spaghetti squash and love that it even resembles actual spaghetti. Carbonara seems to be characterized as an overly indulgent pasta dish that is rich and fattening. That's not the case. A lot of restaurants or store bought carbonara's are loaded with cream and cheese, this recipe has minimal amount of cheese and gets most of its flavor from eggs. Long story short, it's the bomb.com. 

Ingredients:

2 Spaghetti squash, cut in half

5 oz Pancetta or bacon, diced

1 Small onion, minced

4 Garlic cloves, minced

4 Large eggs, beaten

1 Cup frozen peas

1 Cup Parmigiano-Reggiano, extra for topping

Salt and fresh black cracked pepper, to taste

Chopped parsley for garnish 

For the spaghetti squash: 

Split the squash in half, scoop out all the seeds and stringy flesh. Pre heat an oven to 400 degrees. Drizzle them generously with olive oil, salt, and pepper. Create a water bath by adding a little bit of water to a sheet tray and place the squash on the tray. The water will steam and help cook the squash without making them mushy. I cooked the squash for about 20-25 minutes. Once they're cooked enough, the flesh will separate easily with a fork and resemble thin noodles. 

For the sauce:

1. Render the pancetta till crispy. Remove some of the fat if you used bacon. 

2. Sweat the garlic and onion until fragrant. Remove the pan from the stove.

3. Whisk together the remaining ingredients in a bowl. While the spaghetti squash is till hot, add all of it to the egg mixture. This will slightly heat the egg mixture without curdling the eggs. 

4. Add the egg mixture to the slightly hot pan with the pancetta, onion and garlic. Whisk quickly so that the eggs don't curdle. The mixture will slowly thicken. Season to taste with salt and pepper.

5. Finish with parsley and more cheese. Enjoy! 

Zucchini Crust pizza 

I am always looking for healthy alternatives to some of Greg and I's favorite meals. If you're like Greg and your love for pizza runs deep, this recipe is for you. Who doesn't love a pizza recipe that is healthy enough to eat once a week? If not twice. The crust is crispy on the bottom and rises slightly to resemble a bread like consistency. Not only that, it is incredibly easy to prepare and only takes a few ingredients. 

Ingredients: 

5 Cups grated zucchini

2 Eggs, beaten

2 cups Almond flour

5 Cloves of garlic, minced

1 Cup Parmesan cheese 

2 Tbsp garlic powder

2 Tbsp Onion powder

Salt and pepper, to taste

Directions: 

1. Using a cheese grater, grate the zucchini into a colander. Generously salt the zucchini and set in the sink for at least 15 minutes. The zucchini will release water which is crucial to remove before preparing the crust. Place the zucchini into a large hand towel, ring out the remaining water until no more water drips from the towel.

2. In a dry bowl, mix the zucchini and the remaining ingredients together. 

3. Preheat your oven to 500 degrees. Place an oiled pizza stone in the oven and allow it to get hot for about 10 minutes. 

4. Once the stone is hot, place the zucchini mixture in the middle and press it down into the shape of a pizza. 

5. Bake in oven until the top of the pizza starts to brown and the bottom is crispy. 

6. Top the pizza with whatever your heart desires and finish for about 5-10 minutes in the oven. 

7. Let the pizza sit on the stone for a few minutes after it's done to set the crust. 

If you love pizza, you will absolutely love this. Greg swears you can't even tell it's not real pizza crust. Enjoy! 

Herbed Focaccia Bread 

This bread is the best addition to any meal. The bread itself is yeasty and soft. The outside gets crusty and delicious while keeping the inside moist and soft. The herbs add a nice punch of flavor and the salty outer layer is too die for. I have made this several times and each time it's a big hit. Last time I made it for a fondue party and it paired perfectly with decadent gooey cheese. 

Ingredients: 

1 1/2 Cup water 

1 Package dry active yeast 

1 1/2 Tbsp. Sugar 

5 Cups flour 

1 1/4  Cup olive oil 

1 1/2 Tbsp. Salt 

4 Sprigs fresh rosemary

5 garlic cloves, minced 

3 Tbsp. Fresh thyme

5 Leaves fresh basil 

Coarse salt for topping 

Directions: 

1. Mix the water, sugar and yeast together in a bowl. Set in a warm area for 20 minutes until the yeast is aromatic and bubbly. This is called the sponge. 

2. Add the flour, 3/4 cups of olive oil, salt and the sponge to a mixer with the dough hook attachment. Mix the dough for about 5 to 6 minutes. The dough should be smooth and soft. If sticky, add a little more flour. 

3. On a flour surface, knead the dough several times until it forms a smooth, soft ball. 

4. Lighlty oil the mixer bowl and place the ball into the bowl. Cover the bowl and set in a warm area for an hour or more. 

5. While the dough is proofing, create the herb, olive oil mixture. Take 1/2 cup olive oil and heat it over low on the stove. Place the rosemary stems and the garlic in the oil while it heats. This will infuse the oil with the flavors without overpowering it. Once the oil is simmering, strain the oil into another bowl. Using a spoon, press the garlic through the strainer and discard the rosemary sprigs. Mince the thyme and basil and add it to the oil.

6. The dough will double and be ready to bake. 

7. Add the herbed oil to the bottom of a large pan. Place the dough in the pan and spread the bread to the edges of the pan. Now use your fingers tips and press little pockets into the dough. Flip the dough over and repeat on the other side. Sprinkle the top generously with coarse sea salt. 

8. Preheat the oven to 425 degrees. Bake the bread until golden brown on top, about 25 minutes. 

Let cool and enjoy! The bread is great with italian food, as bread for a sandwich, a great dipper for your favorite football dip or simply by itself. 

Texas Style Pot Pie with Homemade Thyme Pie Crust

This is hands down the most requested meal from Greg. Be forewarned, this is not intended to be consumed on any sort of diet. If I made it every time Greg was craving it, we would both be 10 pounds heavier.  Prepare to enter the worlds longest food coma.

Whenever I make this, it's really hard not to just sit in the kitchen and eat the filling. It's rich and creamy with oven roasted chicken, hearty chunks of potatoes, carrots, and peas. I usually make extra so we can nibble on it the next day or freeze it for the next pot pie. It taste even better the next day, if that's even possible. 

Not to mention, the crust is to die for. It's thick, flaky, buttery and just melts in your mouth. I add fresh thyme as well which creates a unique taste that compliments my pie filling. The crust itself can be a little time consuming, but it is, without a doubt, worth it. You can always use store bought crust, but homemade crust has a certain texture and taste that can't be found in a tube. Greg has been spoiled with homemade crust, and I haven't been able to sneak a store bought one past him. I do a double crust on my pot pie because Greg seems to enjoy that part more than anything, but you can 

always just do a crust on the top if you prefer. 

The Crust:

5 Cups Flour

2.5 Sticks of butter

1 Cup shortening 

1 Tbsp salt

1 Cup ice water

2 Tbsp Fresh Thyme 

Directions: 

1. Place the shortening and the butter in the freezer for about 10 minutes. I use both shortening and butter because the butter adds flavor and the shortening makes an extremely flaky, golden crust. 

2. In a bowl (preferably a cold, metal bowl) mix the flour and salt together.

3. Using a pastry cutter or your hands, cut the butter into the flour until it resembles large peas. You want some bigger chunks of butter which will make the dough flaky. Add the thyme. 

4. In a measuring cup, place a few ice cubes and fill with cold water. Slowly add the cold water (not the ice cubes) and stir the mixture until it just comes together. If all the water is not needed, don't add it. 

5. Place the dough on a lightly floured surface and knead several times with your hands until it is fully combined. 

6. Form the dough into a circle. Cut the dough in half and place one half on top of the other and form into a circle again. Repeat this process several times. This creates layers in the dough which will increase the flakiness of the dough and distribute the butter nicely.

7. Cover up the dough and place it in the fridge until you're ready to use it. 

Pot Pie Filling:

1 Whole chicken

1 Cup butter

1 Cup flour

2 Yellow onions, diced

5 Garlic cloves, minced

2 Cups carrots, diced

2 Cups celery, diced

2 Cups yukon potatoes, diced

2 Cups frozen peas

16 oz. Heavy cream

32 oz. Chicken stock

Several sprigs of fresh thyme 

1 T. Peppercorns

3 Tbsp. Chili Powder

2 Tbsp. Garlic Powder

Salt, to taste

Pepper, to taste

Directions: 

1. Pre-heat oven to 400 degrees.

2. Take the whole chicken and generously salt and pepper the outside. Place in pre-heated oven and cook for about 30 minutes or until done. To check doneness, pull on the thigh. If the thigh is easy to remove, the chicken is done. 

3. Melt butter in a large pot.

4. Add all the vegetables besides the peas and garlic. Sweat the vegetables until slightly tender. Add the garlic and continue to cook until fragrant. 

5. In a sperate pot, simmer the chicken stock, cream, thyme and peppercorns. Once the thyme starts turning dark green, remove the pot from stove. 

6. Add the flour to the vegetables to create a roux. Cook the mixture for 2-3 minutes to cook out the flour.

7. With a strainer, poor the liquid mixture into the vegetables. Continue to cook until the harder vegetables (carrots and potatoes) are tender and the mixture thickens. 

8. Remove the skin from the chicken and shred the meat. Add the meat and the peas to the pot. 

9. Add the seasonings and salt and pepper to your taste. If the mixture is not thick enough to your liking, add a little water mixed with some corn starch. 

Prepare the crust: 

Next you need to prepare the crust. Take the circle of dough and cut it in half. Work on one half at a time. Pat each half into a circle. 

Roll out the dough till it's large enough to cover the bottom of your pie tin and fold in half to easily move the crust without ripping it. 

 Pat the dough into the edges of the pie tin and press the edges down. Poke several holes with a fork in the bottom of the crust.

 Fill the crust generously with your pot pie filling. Drink wine. 

 With the second half of dough, create the top layer of the pie. Place the dough on top and crimp the edges with a fork. Poke several holes in the top of the pie to allow steam to escape. 

 Look at that beauty. 

To make a extra crispy crust, brush the edges with a little egg wash. Cook the pot pie in the already pre-heated 400 degree oven. Cook the pie until it's golden brown, about 15-20 minutes. Let cool for 5-10 minutes.  

 And enjoy the face of a very happy, satisfied man. 

Buttermilk Blueberry Muffins with Brown Sugar Crumble

There is nothing better than a good blueberry muffin. It's the perfect grab and go breakfast or quick snack that is both delicious and hearty. Muffins in general can be tedious, and sensitive to over mixing. However, when you get the batter just right, they can't be beat. 

My theory is more is always better, and that definitely applies to the amount of blueberries in these beauties. The blueberries pop and release their sweet, tart juices which sends these muffins to the next level. You can also use other berries if you prefer such as blackberries, raspberries, or cranberries. 

The muffin:

2 Cups flour, sifted

2 1/2 t. Baking Powder

1 t. Salt

1/2 Cup butter, Softened 

1/2 Cup sugar

1/2 Cup brown sugar

2 Eggs

2 t. Vanilla extract

1/2 Cup buttermilk

2 1/2 Cups fresh or frozen blueberries (I used fresh.)

Directions:

1. Preheat your oven to 375 degrees.

2. Sift together the flour, baking powder and salt and set aside.

3. Beat the softened butter and sugar together until creamy. 

4. Add the eggs one at a time until just blended. Beat for about 30 seconds once both eggs are combined. 

5. Using a spatula, stir in a small amount of flour followed by a small amount of buttermilk. Continue this process until all the flour mixture and buttermilk is combined. 

6. Gently fold in the blueberries. Do not over mix. 

7. Generously fill a lined and sprayed muffin pan, should make about 12 muffins. 

The Crumble:

1/2 Cup Flour

1/2 Cup brown sugar

1/2 t. cinnamon

1/4 t. allspice 

3-4 Tbsp butter, small diced 

Directions:

1. Mix together all the dry ingredients.

2. Cut in the butter until it resembles small peas.

3. Top each muffin with a good amount of crumble. 

Bake the muffins for about 20-25 minutes. To check for doneness, stick a toothpick in the middle of one muffin. If the toothpick comes out clean, the muffins are done. These kept well for about 3 days. If you would like them to keep for longer, use half butter and half oil instead. 

And yes, these are Greg approved. Enjoy! 

Spaghetti Squash Boats with Turkey Bolognese 

Ever since I was little I have been a spaghetti fanatic. It was definitely my most requested dinner and my mom, to this day, makes the world's best spaghetti. However, while I would love to chow down on a bowl of noodles everyday, my butt says otherwise. Which is totally okay with me because this is a super easy and delicious dish that provides all the flavor and "warm belly feels" that spaghetti has without the guilt. 

To start the dish, you want to get the sauce cooking. The longer the sauce sits on the stove the more flavor it will develop. You can use any meat you want, I chose turkey since it's lean but still flavorful. Half beef and half turkey is also a good healthy alternative. This is my go to spaghetti sauce and I learned a lot by watching my mom make it through the years. 

Turkey Bolognese:

2 lbs ground turkey

4 slices of bacon, cut into lardons

1 large onion, diced

1-2 cups mushrooms, thinly sliced

5 large garlic cloves, minced

1/2 cup red wine

1/2 cup dry white wine

2 cans crushed tomatoes 

1 can tomato paste 

2 cups chicken broth or water

1 Tbsp Onion powder

1 Tbsp Garlic powder 

2 tsp crushed red pepper

1 Tbsp dried oregano

2 bay leaves

1 bunch of basil, chiffonade 

1 Can black olives, sliced

1/4 cup balsamic vinegar

1/4 cup sugar

1/2 cup Parmesan cheese, extra for topping 

1/2 cup mozzarella cheese, extra for topping 

salt, to taste

pepper, to taste

Directions: 

1. Brown the turkey in a hot pan with a little bit of olive oil until just cooked.

2. Remove the turkey and place in separate bowl. Render the bacon in the same pan.

3. Once the bacon is crispy and brown, remove and place with the turkey. 

4. Add the onions and mushrooms to the hot bacon drippings. Cook until tender. 

5. Add the garlic and continue to cook till fragrant.

6. Add the rest of the ingredients and let simmer for 30-45 minutes. While the sauce is cooking, start the spaghetti squash.

7. Add the turkey and bacon and check for seasoning. 

Spaghetti squash:

I had never worked with a spaghetti squash before and have completely fallen in love with it. It's hard like a pumpkin but softens perfectly in the oven. All you have to do is take a fork to the flesh and it separates in strands like noodles, hints the name spaghetti squash. You may need an adult or some big guns to split these bad boys in half. Luckily for me I had Big Greg, greg's dad, to assist me. 

Once you have them split in half, scoop out all the seeds and stringy flesh. Pre heat an oven to 400 degrees. Drizzle them generously with olive oil, salt, and pepper. Create a water bath by adding a little bit of water to a sheet tray and place the squash on the tray. The water will steam and help cook the squash without making them mushy. I cooked the squash for about 20-25 minutes. Once they're cooked enough, the flesh will separate easily with a fork and resemble thin noodles. I prefer mine with a little more bite so I didn't cook them too long, but if you prefer it softer just continue to cook the squash till desired tenderness. I also drizzled mine with some more olive oil before topping them with the turkey bolognese. 

Look at these beauties. 

Once the squash and sauce are done, pile the spaghetti squash high with the bolognese.

Then generously sprinkle with parmesan and mozzarella. 

 Broil the boats in the oven at 400 degrees until the cheese is bubbly and melted. 

Enjoy!