Pseudo Tzatziki Sauce

This is usually made with yogurt, but I decided to use sour cream instead, and took tips from several different websites.

All ingredients but the sour cream

1 c. sour cream
1 c. cucumber, chopped
2 Tbsp. mint, chopped
1-2 Tbsp. lemon juice
salt and pepper to taste
3-4 garlic cloves
1 tsp. olive oil

Add everything to a food processor. Process until smooth. Pour into a bowl and store in the fridge for 30-60 minutes until ready to serve. Use with a pita falafel sandwich. Spread the tzatziki sauce on the pita, then top with your choice of toppings such as spinach, red onion, olives, bell peppers, cucumber, feta cheese, and fried falafel. Delicious.

Falafel sandwich

Tzatziki Sauce

Sweet Potato and Lentil Curry

1 c. red lentils

Sweet potatoes and lentils

4 c. chicken broth
2 sweet potatoes, peeled and diced
black pepper (as much as you want)
1 tsp. turmeric
coriander, dried basil (to taste)
14 oz. canned diced tomatoes, drained
1 Tbsp. cilantro, chopped
2 Tbsp. vegetable oil
1 Tbsp. butter
1 medium onion, diced
4-5 cloves garlic, minced
1 Tbsp. jalapeno slices, minced
2 tsp. fresh ginger, minced 
2/3 c. coconut milk
Hot cooked rice

Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Stir occasionally. Add the turmeric, other spices, tomatoes, and cilantro to the pot, and cook for another 10 minutes.

Curry - Time to Eat!

Meanwhile, heat the oil and butter in a large skillet. Add onion, and saute for about 5 minutes. Then add the garlic, jalapenos, and ginger; saute for another 2 minutes. Add to the lentil pot, stir in the coconut milk, and heat through. Serve over hot rice.

Here is a link to the recipe I adapted; the original is not a curry:Creamy Thai

Raspberry Chocolate Truffle Cheesecake

Crust:
2 c. chocolate cream-filled cookies, crushed
2 Tbsp. butter, melted

Before baking

Filling:
16 oz. cream cheese, softened
3/4 c. sugar
1 c. white baking chocolate, melted and cooled
1/3 c. heavy whipping cream
3 tsp. vanilla
3 eggs, lightly beaten
3 Tbsp. seedless raspberry jam

Truffle Layer:
1 1/4 c. heavy whipping cream
1/3 c. sugar
2 c. semisweet chocolate chips
3 Tbsp. seedless raspberry jam

To make the crust: In a large bowl, combine crushed cookies and melted butter. Press into the bottom and up the sides of a greased 9 inch springform pan; set aside.

After baking

To make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Beat in the melted white chocolate, cream, and vanilla. Add eggs; beat on low speed until just combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a rimmed cookie sheet.

Bake at 325 F for 40-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the pan to loosen; cool 1 hour longer.

With the truffle layer

Meanwhile, make the truffle layer: In a small saucepan combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Then beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight.

Here is a link to the original recipe I used: http://www.tasteofhome.com/recipes/Chocolate-Truffle-Raspberry-Cheesecake

Honey Wheat Bread

Unbaked loaf

3/4 tsp. yeast
1 1/2 c. warm water (110 degrees), divided
1/4 c. + 2 Tbsp. vegetable oil
1/8 c. sugar
1/4 c. brown sugar, packed
1 1/2 Tbsp. honey
1/2 Tbsp. salt
1 1/2 c. flour
2 1/2 - 3 c. whole wheat flour
butter

In a large bowl, dissolve yeast in 3/4 c. warm water. Add oil, sugar, brown sugar, honey, salt, and remaining water to the yeast mixture. In a separate bowl, combine the flours. Add 1 1/4 c. flour to yeast mixture. Stir until smooth. Add enough remaining flour to form dough. Turn out on floured surface. Knead 6-8 minutes, until it is elastic and smooth. Place in a greased bowl, turning over once so both sides get coated. Cover and let rise in a warm place for 1 hour.

Punch dough down. Turn out onto lightly floured surface. Roll out and shape into a loaf. Place in greased loaf pan. Cover and let rise 30 minutes.

Bake at 350 F for 40-45 minutes. Coat with butter as soon as you pull it out. Let cool in the loaf pan 5 minutes, then remove to a wire rack. A slice of warm bread is the best.

Recipe courtesy of Kellie S.

Breadsticks

3/4 c. warm water (about 110 F)

Breadstick dough on greased sheet

1 1/8 tsp. yeast
1 Tbsp. butter, melted
1 Tbsp. sugar
1 tsp. salt
2 1/4 c. flour

Topping:
1 Tbsp. butter, melted
1 tsp. salt
1 tsp. garlic powder

In a large bowl, dissolve the yeast in warm water. Let sit at least 5 minutes. Add the melted butter, sugar, and salt to the yeast mixture. Mix in the flour. If you have dough hooks, now would be the time to use them. If not, stir the flour together to form a dough, then knead on a lightly floured counter top for 2-3 minutes. Place the dough in a bowl, cover, and let rest for 45 minutes. I find that if you set the resting dough on the stove top and turn the oven on to the lowest setting, it helps the yeast to work.

Hot breadsticks!

After 45 minutes, cut the dough into 8 separate pieces. Shape into breadsticks and place on a greased cookie sheet. Bake at 400 F for 7 minutes. Meanwhile, mix the topping ingredients together. Remove breadsticks from the oven (after 7 minutes) and, using a pastry brush, brush the garlic butter mixture over the breadsticks. Return to oven for 8 more minutes or until lightly browned. If there is any butter mixture left, brush the hot breadsticks with the remainder. Serve hot. These are delicious. Next time I may make a double batch!

Here's a link to where I found the original recipe: Breadsticks

Welsh Cakes

Butter and flour

2 c. self-rising flour
1/2 c. cold butter
1/3 c. caster sugar
3/4 c. currants
1/8 tsp. allspice
1 egg
1/2 c. milk (may need a little more)
extra flour, for dusting

Flour, butter, sugar, spice, currants

Rub butter into flour. You can actually use your fingers and rub the butter into the flour to make it crumbly or you can use a food processor like I did. Make sure your butter is cold, and cut it into small pieces before adding it to the flour in the processor. Pulse mixture 3-5 times until mixed. Do not over mix. Move flour mixture to a large bowl. Add the sugar, currants, allspice, and egg. Pour in the milk and stir. If the mixture is not a stiff paste/dough yet, then add a bit more milk. When it is the desired consistency, roll the dough out to about 5 mm thick (really thin) on a well-floured surface. Make sure you coat the rolling pin in flour too. Using a small cup, cut the dough into rounds. Flouring the rim of the cup is highly recommended.

Cakes on the griddle (Batch 2; no currants)

Place the small rounds on a griddle. The first batch I set the temperature around 350 degrees F, but that was too high, so a good setting is between 250-300 degrees F. Let the cakes bake on the griddle about 2-2 1/2 minutes. Then flip and let bake the same amount of time on the other side. Remove to a plate and sprinkle with caster sugar. Best served hot.