Greek At Home: How To

Greek cuisine is one my favorites. And New York City has no shortage of amazing Greek establishments. But, for health's sake, I can't exactly go out to eat every night, so it's time to get resourceful. 

I fancy myself a capable home-cook. But, some foods really should be left to the professionals. Sous vide anything? Never in my home. Whole roasted pig on a spit? Absolutely not. But, tzatziki? That I can do. And so can you! 

There are few spices I love a much as garlic. I've truly never met a dish that's too garlicky. When paired with freshly squeezed lemon juice and fresh dill, this recipe is a knockout. 

Ingredients:

16oz low fat Greek yogurt (I use plain 2% Chobani or Fage)

3/4 of 1 medium hot-house cucumber, peeled and grated 

1/4 cup fresh dill, chopped

2-3 cloves garlic, crushed and minced 

1 lemon, juiced 

Kosher salt to taste 

Directions:

1. Empty one 16oz container of Greek yogurt into a fine mesh strainer fit over a bowl, cover, and refrigerate at least 2 hours

2. Place grated cucumber into another fine mesh strainer fit over a bowl, cover the cucumber with a folded paper towel, and place a weight on it to press out excess liquid, cover and refrigerate at least 2 hours

3. Periodically check on the cucumber, changing the covering and pushing on it to help release more liquid

4. After 2 hours, remove yogurt and cucumber from the refrigerator 

5. Chop dill and garlic, set aside 

6. In a large mixing bowl, combine yogurt, cucumber, garlic and dill

7. Juice a lemon over the yogurt mixture and stir to combine**

8. Taste and season with sea salt 

*By "weight" in step 2, I mean something heavy enough to press out the water, but not too heavy that the strainer goes askew and falls off the bowl.

** Need a juicing refresher? Check here for a post on my favorite way to juice a lemon. 

what you'll need

strained yogurt

grated cucumbers 

strained, grated cucumbers 

my very technical method of weighing down the cucumbers -- csa acorn squash

minced  garlic and dill

the liquid from cucumbers

cucumber, garlic and dill with the strained Greek yogurt

our finished product

serving up our tzatziki with triscuits 

salmon, tzatziki and cauliflower rice

salmon, tzatziki over mixed greens with lemon vinaigrette

We like this best with oven-roasted salmon, or as a dip with pita chips or crackers.  

A note on low-fat dairy: in this recipe, 2% yogurt produces a significantly richer taste and texture than 0%. A little milk fat goes a long way here.  With respect to fat in dairy products I choose skim milk, low fat yogurt and cottage cheese (unless the yogurt is sweetened, then opting for 0% makes sense), and full fat cheese. I don't usually waiver from this.  2% yogurt could be swapped for 0% or even full fat (though that would produce a significantly more caloric version).  

Have you ever made a yogurt based dip? Do you prefer low fat or full fat dairy? I'd love to hear from you if you try this recipe. Hope you enjoy...

xx,

The Future Mrs. Wolf

DIY Flowers, Take Two

My future mother and father-in-law (the current Mr. and Mrs. Wolf) sent me flowers this week -- so sweet!  The flowers were a large bouquet of purple and yellow tulips.  I love fresh flowers around the house, and this was a great surprise!

Remember how I keep flowers longer through DIY flowers?  Although I'm not a florist (by any stretch of the imagination...) this is the second installment of that...

The flowers stayed in our living room for about a week until I decided to split them up.  My sister came over for dinner and I wanted to gussy up the dining room table.  

Here's where we started:

Then the yellow stayed in the living room:

And the purple got snipped shorter and mixed with some white tulips we already had at home:

From start to finish:

What do you think?  Do you like how I split the flowers up?  What's your favorite flower?

xx,

The Future Mrs. Wolf

How-To: Quinoa

Quinoa is one of those really easy dishes that may not even qualify as cooking.  But, I'm into labels.  So today, friends, we are cooking!

Quinoa is an interesting creature, loaded with protein and fiber and it's gluten free!  How timely for Passover... 

When making quinoa, I use a 4:1 ratio of water:quinoa -- 4C water:1C quinoa or 2C water: 1/2C quinoa for example.

However, sometimes I do an extra 1/4 or 1/2C of water (4 1/2C of water for 1C quinoa)...because I get busy when I'm cooking.  Sometimes I need to run to my studio and spray paint a random bauble (it's hygenic...I promise I scrub my hands after).   And this way, if you happen to forget that the water is boiling, and let it sit on the burner for a bit longer than you intended, you will still have plenty of water for the cooking if you added a little extra beforehand. 

And who says you can't DIY and cook and plan a wedding all at the same time?  Multitasking at its finest...

Anyway, back to the recipe!

Ingredients for 4 servings:
4 1/2C water
1C quinoa

Directions:
1. Bring a small pot of water to a boil over medium-high heat
2. Once you have a rolling boil, add quinoa and a drop of olive oil (this helps with the fluff-age -- we are really technical here on The Domesticated Wolf)
3. Reduce heat to medium-low and cook about 15 minutes, or until the water has cooked off, checking after 15 to be sure the quinoa is cooked to your liking, then fluff before serving

You can overcook quinoa (the taste doesn't change, just the texture) so just watch it to make sure you aren't going to eat mush.  Unless you want to eat much...then by all means overcook it!

Raw quinoa sort of resembles couscous:

My attempt to show you "rolling boil":

Once the quinoa is in the pot, give it a good stir -- I like to use a slotted spoon...really there's no reason for this, just a habit:

Almost ready for plating:

 Fluff quinoa (as noted above) in a big white bowl:

Nutrition information per 1/2C serving:

159 calories, 28g carbohydrates, 2g fat, 5g protein, 3g fiber

I like to serve my quinoa with a vinaigrette of olive oil, garlic, red wine vinegar, lemon and salt + pepper.  But, it works perfectly as a base for many different dishes, even sweet ones.  Plus, when I make it, I make a lot of it.  Leftovers, anyone?

Have you ever tried quinoa?  How do you serve yours?  Hope you enjoy...

xx,

The Future Mrs. Wolf

Coconut Cod En Papillote

The term "en papillote" refers to a cooking method using steam in an enclosed space. Traditional methods use parchment paper to form the "pouch". But, I never have parchment paper in my apartment. Literally never. So, I use aluminum foil because its what I have. Literally always.

Full disclosure: Boo buys the heavy-duty aluminum foil.  I usually don't find an everyday need for it.  I mean, I know...what girl doesn't love shiny metal? But it seems unnecessary to me.  However, I do enjoy cooking with it, and it does a great job tenting the fish and sealing in the steam.  

This method is also low in calories and fat because steam (calorie free!) is what's cooking your fish. Whatever you add to the pouch will of course increase the caloric content, but you'll be saving a lot. 

Coconut oil has a much higher smoke point than other oils such as olive oil.  It also has a strong and sweet flavor like...well, coconut.  

Ingredients for two servings:

10 oz cod

2C wild mushrooms

1tbsp coconut oil

1 tsp olive oil

12 oz green beans, trimmed

1 garlic glove, minced

1tbsp pumpkin seeds

pinch smoked paprika

salt + pepper to taste

Directions:

1. Preheat oven to 375 degrees

2. Lightly salt and pepper both sides of the fish, sprinkle with smoked paprika

3. Prepare one aluminum foil pouch per portion of fish: Using a paper towel, spread a small amount of coconut oil on the foil (this flavors the fish and prevents it from sticking to the foil), place seasoned fish over on top of the oil, fold the foil to form a tent, cook for 12-16 minutes 

4. In a large pan, saute green beans and garlic in olive oil

5. In a second pan, saute mushrooms in coconut oil (if you need a mushroom refresher, click here)

6. In the same pan you used to saute the green beans, toast pumpkin seeds for 30-45 seconds (they will burn quickly, so be sure not to overcook)

7. Check the fish to be sure it's cooked to your liking, once it is, top with sauteed mushrooms, plate with green beans and toasted pumpkin seeds

Cod was on sale (yippee!):

Ingredients:

Coconut oil:

Sauteed mushrooms:

Green beans: 

Fish, pre-tenting:

Foil tent:

Finished product:

Fish or shellfish can be cooked en papillote with a variety of flavors and sauces.  I especially like lemon with most white fish or ginger and garlic with salmon.

What's your favorite way to cook fish?  If you try this recipe, or coconut oil, I'd love to hear your thoughts!  

xx,

The Future Mrs. Wolf

How to Clean Your Microwave

I'm a bit of a clean kitchen nut, which of course, includes the microwave.  And that leads me right into the question: how do you clean your microwave?  Honestly, I am curious.  I like this stuff.  Well, really I enjoy chatter of all kinds.  But, who doesn't love a good juicy conversation about a microwave?  OK, I'm willing to admit that maybe I am alone here.  But, really - no one wants to be in that position where your guest says "oh, I'm just going to re-heat my coffee" and then she opens the microwave and sees a year of over-boil and splatter scenarios. 

I was initially slightly ashamed to show you the "before" microwave...but then I realized I already showed you my bathroom which obviously includes a toilet.  So, really... the jig is up.  

We had a bit of a tomato sauce explosion situation due to re-heating lasagna one night:

It might not look too bad to you.  But, you'll have to trust me - it was not good.  So, I collected these items:

Tools you'll need:

Clorox disinfecting wipes

Windex multi-surface cleaner (I prefer the vinegar version, but use what you have)

One microwave safe bowl

Water 

Oven mits (similar to these at BBB - coupon eligible, obviously!)

Directions:

1. Fill a microwave safe bowl with water and Windex (at least 10 sprays or a 2 second pour)

2. Spray the microwave with Windex if the mess is very bad or if it's been a while since you cleaned it

3. Place the bowl in the microwave and put on high for 5-7 minutes depending on your microwave. You want the water to boil and bubble over. This creates a sauna-effect in the microwave, and the Windex-steam combination helps loosen the stuff stuck inside, which will help the cleaning spray remove all of the particulate. 

4. Using oven mitts, remove the bowl from the microwave (be careful, the water will be hot!)

5. Remove any grates or trays from the microwave and place in the sink so that you can clean every edge 

6. With a Clorox wipe, clean the microwave by wiping the walls, ceiling and floor (I just made that up, do microwaves even have those things?) and continue until the space is clean

7. Wash the metal grate (if your microwave includes this) and the rotating round glass plate in the sink

8. Put the microwave back together (grate and glass plate) and marvel at your beautifully clean microwave

Water and Windex:

 Ahh, clean microwave (!!):

Can you tell the difference?  How often do you clean your microwave?

xx,

The Future Mrs. Wolf

Candles to Vases

Do you burn candles at home? Okay, silly question.  How many candles do you burn at home? 

If you're like me - the answer is a lot, much to Boo's dismay.  And many are housed in beautiful glass jars. So it seems silly (to me) to throw these out once the candle has burned its last flame.  Often some of the appeal of a candle is actually the jar its housed in. What to do with these? The answer is simple: re-purpose! Glass jars into vases...brilliant. 

My all time favorite candle is made by Lafco (Powder Room - Duchess Peony) and costs a pricey $55...but it's $55 well spent, especially when the glass jar becomes my newest favorite vase for flowers.  After all, who doesn't love those short, chubby floral arrangements at weddings? I much prefer them to tall arrangements.  How about you?

I found this beauty at my wedding venue:

Tools you'll need:

1 used candle housed in a glass jar

Soapy water (amount will depend on size of jar)

24 hours to let the jar sit

1 plastic spoon (you can use stainless steel, but plastic works just fine and this way you avoid wax on your eating utensils)

Flowers of your choosing 

Measuring tape or ruler 

1 pair of scissors 

Optional: dishwasher 

Directions:

1. When a candle is no longer able to burn, fill the jar to the top with warm soapy water

2. Let sit in the sink at least 24 hours (this helps to cleanly release all residual wax, especially on the bottom at the base of the wick)

3. Rinse the jar and remove any leftover wax (there really shouldn't be too much, but if there is, just use the spoon to release) then rinse again 

4. You may wish to run the jar through the dishwasher, but this is optional - just be sure this is not your first step as you do not want wax in your dishwasher

5. Measure the height of the jar and cut flowers to an appropriate length (I usually like about a half inch or so of stem above the top of the vase which makes the flowers really pop, but cut to your taste

My finished product with yellow roses:

I literally cannot tell you the last time I bought "borrowed" a vase from my mom.  I just have not found myself needing them after this handy DIY. 

What other household items do you like to re-purpose? I'd love to hear (and see!) your projects, especially how you choose to arrange your flowers. Hope you enjoy...

xx,

The Future Mrs. Wolf 

Morning Coffee Routine

Don't you just love a good cup of coffee?  I am someone who loves coffee, all kinds of coffee: basic coffee with milk, lattes, cappuccinos, iced coffee.  But I am also someone who is somewhat particular about the coffee I make at home.  

When I moved in with my (then) boyfriend, he didn't have a coffee maker in the apartment, for one very simple reason: he doesn't drink coffee.  You can imagine what distress this caused me.  And him - he went downstairs to Starbucks every.single.morning to get me coffee.  What a guy!  

While I really was ever so appreciative of my sweet man and his sweet gestures, I love making coffee in the morning and it's so much easier for him than running out every morning.  It's a win-win. 

What was our solution?  It's two fold: 

1. A Keurig.  Are you familiar with this brand?  It's a non-traditional coffee brewing system: it makes single servings, which is perfect for a household with only one coffee drinker. Plus    a Solofill (more on that below...)

2. An Aero Latte or Nespresso machine.

Here is our Keurig, he is the Platinum Brewer:

We did run into a few small problems though:

1. We have limited storage space in our kitchen and massive amounts of K-cups did not make the prime real estate cut.  

2. K-cups are expensive!  Especially if you are someone who uses 2 each time coffee is brewed (like me).

3. I don't love the taste of pre-packed K-cups as much as my beloved Dunkin Donuts Hazelnut coffee.  Even the Dunkin K-cups do not taste the same in my opinion.  

But, no problem, we worked around this...enter Solofill.  This is by far the best refillable Keurig compatible product I have found.  And, because it's sold at Bed Bath and Beyond it's 20% coupon eligible, of course!  In all seriousness, though, this really is a lifesaver: it doesn't get grounds into your coffee like the other Keurig compatible products I have tried.  And it seals tightly.  Important stuff here...

Directions to make one heck of a tasty cup of coffee:

 1. Start here: Procure some Dunkin Donuts Hazelnut coffee.  I freeze any excess coffee that I may have - in this case 5 pounds of excess.  

2. Fill a large jar with ground coffee.  This jar comfortably holds over 1 pound of ground coffee and sits with all of our other jars, which happens to be right next to the Keurig. It's good to keep things that "go" together in close proximity.  However, in most NYC apartments everything is in close proximity to everything else.  So, depending on where you live and how big your kitchen is, you may wish to consider moving your coffee canister close to your coffee brewer.  

 3.  Pack your Solofill.  I use a teaspoon to help me keep things tidy, and because most coffee measures are too large to fill this small cup.  Here is a picture of that:

And here is a picture of the Solofill packed and ready to go!

4.  Place your Solofill into your Keurig machine.  I select the second to smallest cup size.  And then make two cups (thus the reason I would need 2 K-cups).  This is the setting I prefer, but you may wish to try the medium setting first, and determine how weak or strong you take your coffee.  

If you drink your coffee black, then you are finished!  If you take your coffee with milk, read on...

If you have a Nespresso machine with a built in milk frother, then I imagine you make the most delicious frothed milk ever to be had.  But if you don't have one, not to worry!  I have a much cheaper solution for you.  An Aero Latte is a handheld milk frother for under $20 (and 20% coupon eligible) although I'm really not trying to beat a dead horse here, who doesn't want to save money?

5.  Pour your selected milk and sweetener into your brewed coffee.  Place the Aero Latte into the mug and turn on, being mindful that it might spray everywhere if you lift it up too high.  Keep it low in the mug.  You'll get fabulous whirring action that will mix in your sweetener and froth your milk.  

6. Enjoy your coffee! 

A Keurig was the best choice for us - no wasted coffee from brewing too much and can be made exactly to your liking with a Solofill.  Also, I feel as if I should note that while this post is long, the coffee brewing process really is not.  Under 3 minutes!  Faster than running down to Starbucks...

Do you like regular or flavored coffee?  Have you tried to froth your milk?  I'd love to hear from you!

xx,

The Future Mrs. Wolf 

How To Slice a Pepper

Because I live with someone who eats raw peppers with his lunch everyday (such a healthy eater!), and as someone who cannot stand kitchen mess, I was determined to successfully slice a pepper without every.last.seed littering my kitchen floor.   

You know what happens...it starts off very innocently until somehow there are tiny white seeds covering your countertops and floors.  Even when you think you've found them all, more appear.  Am I alone here?  Can someone please point to me an anti-kitchen-mess-anonymous group?  I'll volunteer to be the leader.  I digress...anyway, here comes 8 photos about 1 pepper.  Don't say I didn't warn you...

Tools you will need:

1. A chef's or santoku knife (I do not think you'll need a paring knife.  And anyway, using two knives to cut one pepper seems a little dramatic, no?  But then again, some may say posting 8 photos of 1 pepper seems a little dramatic.  To each her own...)

2. A cutting board

Here are my tips for the cleanest and tidiest pepper slicing, (maybe) ever. 

1. Wash and dry your pepper and place it on a clean cutting board, then prepare a sharp chef's or santoku knife.

2. Position the knife just below the very top of the pepper.  You want to feel the stem when you slice down.  This is key as to not expose those dreaded seeds.  Go on, slice down. 

 

3.  Once you have sliced through the pepper, yours should look similar to this.  You will still see some of the green stem remaining.  That is just fine. 

4. With the tip of your knife, follow the edges of the core and slide your knife around it.  It is helpful to have a slightly longer knife here, so that you can get the lower edges.  

5. When the core is successfully removed, you should be left with something resembling this:

6. If there are some seeds inside the pepper (as in like 5, not 500) you may wish to hold the bottom of the pepper over the sink, cut side down.  A few good taps will remove any last seeds.  If bits of pith remain (pith is the white, bitter part next to the flesh), just run your knife under it.  It should be easy to remove.   After you have removed all of the pith, cut the pepper right down the center.

 7.  Once you have two pieces, begin to cut strips of pepper as thin or as thick as you like. 

 8.  Here is the final product.  I left the pepper garbage on the top right so that you can see how tidy this process is.   

I hope you enjoyed this tutorial.  What's your favorite color pepper? Are there other knife techniques you would be interested in learning about?  I'd love to hear from you!

xx,
The Future Mrs. Wolf