Kimchi for Thanksgiving

Ah yes it is finally the time of the year when over stuffing yourself with mounds of food is looked on as a good thing. That's right folks, its Thanksgiving. What comes to mind when you think of Thanksgiving dinner? Turkey, stuffing, mashed potatoes, corn, and kimchi...Yup, good ole fashion fermented vegetables! Being of Korean decent, its only natural that kimchi, along with other Korean foods, is served at my Thanksgiving. Its not only a tradition at my house to eat kimchi but also the tradition of every Korean. We simply love this stuff.
Origin: 
Kimchi has been around for many years, and could be found throughout the Asian countries. Of course at that time it wasn't called kimchi, the practice of pickling and fermenting vegetables went by a bunch of different names like jeo, chimchae, and dimchae. Kimchi is its modern name. Even though the art of making such a dish could be found throughout the Asian countries, it was invented and perfected by the Koreans. How this came to be is really quit interesting. The main ingredient other than the vegetables would have to be the red pepper chili which gives the food its distinctive spice and red color. But its how the Koreans got a hold on red chili that's interesting. Red chili is not originally native to Korea and was brought over to the country by the Japanese during their invasions. The Japanese thought the spicy plant was poisonous and planted them everywhere in Korea in hopes that the plant would kill off many Koreans. As it turned out, the chili wasn't poison and the Koreans loved it and began using it in almost every recipe in Korean history from that day on. One recipe, kimchi, even went world wide as you can find kimchi in various stores around the globe. It' s okay Japan, we forgive you, hehehe.

 Health Benefits:
Did I mention that kimchi is Korea's national dish? Because it is, and here's why. The food doesn't just taste really good, its also extremely beneficial to your health as well. Health magazine put kimchi in their top 5 healthiest foods in the world. The stuff is packed with vitamins A, B, and C and has a bacterial agent called Lactobacilli that aids in digestion, fights off yeast infection and also aids in the prevention of cancer growth. I contribute kimchi to my grandma's overall good health.
 Recipe:

INGREDIENTS:

7 lbs. of napa cabbageabout 1/3 cup kosher salt1 cup sweet rice flour (Mochiko is a popular brand)2 cups water3/4 cup red pepper flakes, medium coarseness1/4 cup chopped saewoo jjut (salted shrimp)3 tablespoons fish sauceA scant 1/2 cup sugar5-7 green onion stalks, chopped2 oz. ginger (2-inch long, 1-inch diameter piece), minced8-9 medium garlic cloves, minced3 medium carrots, julienned1 medium-sized daikon or 1 small mu (Korean radish), thinly sliced in 2-inch sectionswater

DIRECTIONS:

Preparing the sweet rice flour paste:
Whisk together the sweet rice flour and water in a small saucepan. Keep whisking the mixture until bubbles form on the surface. Once this occurs, take the saucepan off the heat and set aside to cool.

Preparing the cabbage:
Discard any wilted or discolored leaves. Starting at the base of the stem, cut the cabbage about one-third of the way down. Then pull apart the cabbage halves to completely separate them. Do the same with the halved portions - cut and pull apart. Repeat for all the cabbage heads. At this point, you can give the quarters a quick rinse under running water and shake off any excess water.

Trim the core at a diagonal. Cut the quarters into 2-inch wide pieces and place in an oversized bowl (I used a 12 qt. bowl) or use a couple of large bowls. Sprinkle generously with salt. Alternate layers of cabbage and salt. Once all the cabbage is cut, give the cabbage a toss and sprinkle more salt on top. Place a weight on top of the cabbage. Two dinner plates works well for me.

Let the salted cabbage sit for at least 3 hours. Don't worry if you go over (in the video, I let mine sit overnight since I couldn't tend to it at 3 hours). After 1 hour, give the cabbage another toss.

Preparing the sauce:
While the cabbage is close to being ready, prepare the red pepper sauce. In a medium bowl, mix kochukaru (red pepper flakes), water, saewoo jjut, fish sauce, green onions, sugar, ginger, garlic, rice flour paste, and about a 1/2 cup water. Mix thoroughly. Taste. It should be balanced – not too salty, not too fishy, not to spicy and not too sweet. Adjust seasonings at this point. The consistently should be akin to very thick batter. Add a bit more water if necessary. Mix in carrots and radish. Set aside.

Once the cabbage is ready (the volume of the cabbage should have decreased, and it should be a bit wilted), rinse the cabbage under cold running water and let drain in a colander. Once drained, place the cabbage in a large bowl.

At this point you may want to put clean plastic gloves on especially if you have sensitive skin. Add the sauce to the cabbage. Thoroughly mix the sauce and cabbage and make sure every piece of cabbage is coated with the red pepper sauce. Taste. If it needs more salt, add a bit of fish sauce. But you don’t want it to be too salty.

Transfer the cabbage mixture into a large glass jar. Press down on the cabbage as you are filling the jar. Leave about 1-inch of space from the top.

Don’t throw the empty bowl in the sink just yet. Pour in about 1 cup of water into the bowl. Add about a teaspoon of salt to start, and stir. Swirl the water around to make sure you get all the remaining pepper mixture. Taste. Again, you don’t want it too salty – just a hint of salt. Fill the jar with the water until it barely covers the cabbage.

Press down on the cabbage again and make sure the liquid has made its way throughout the jar. Close the lid tightly.

Leave the jars at room temperature** for about a day away from direct sunlight. I leave mine out for about 24-30 hours. This is when the magic happens. You may want to place the jar in a shallow bowl or plate in case there is leakage.

After those 24 or so excruciating hours, sample the kimchi. There should be a slight tang. At this point it is ready to be refrigerated. You can eat the kimchi right away, but I prefer to wait at least a week to indulge. The kimchi will continue to ferment at a much slower pace in the refrigerator and will keep for about 4 weeks. The kimchi will turn really sour at this point and if you have any left in the jar, it will be perfect for jigae, fried rice, ramen or jun.

**What is “room temperature”? Wikipedia says it’s the temperature indicated by general human comfort, about 68°F to 77°F.

(Recipe provided by http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html)

My grandma has two fridges, one for American food, and the other for entirely Korean cuisine.

This here is a jar radish kimchi called Kkakdugi

There I am mixing a bowl of cucumber kimchi.

Reflection:
I'll keep this short and sweet, kimchi has been in my diet sense I was a wee little baby. The food doesn't just taste good to me but also has connections. I connect the food with my grandma and think of her every time I eat kimchi. Just like the Middle-Eastern's and their humus, my family gets defensive about our kimchi. I will always insist my grandma's kimchi is the best kimchi there is. I would know, I've even had other Korean ladies' kimchi and they don't even compare.

Japanese Sushi

Japan, the land of the rising sun, is a beautiful landscape of islands dominated with mountainous terrain and gorgeous cherry blossoms. As colorful as their land may be, perhaps their culture is even more vibrant. Traces of Japanese influence can be found all throughout America. Take for example a lot of the cartoons kids watch on television. Or the plethora of Asian grills that can be found in any city. Americans are drawn to the ancient and sometimes wacky culture of the Japanese people. Speaking of ancient and wacky, one of Japan's most famous inventions is sushi. Sushi is essentially raw seafood, rice, and vegetables rolled up with a seaweed wrap. Sushi has been around sense 1799 and was created by a man named Hanaya Yohei and was an early form of fast food that designed to be prepared quickly. The reason it was a form of fast food at the time of its creation is why raw seafood is used rather than cooked. In today's society, sushi has been promoted to being a main staple of any Japanese restaurant.

 Sushi is not just an artsy looking food but also pretty tasty! I mean really, it hasn't gotten so popular just on looks. The taste of the raw seafood is unique and delectable. The rice and fresh vegetables compliment the seafood really well and it all comes together with this cool seaweed wrap that's salty and paper thin. Sounds good to me. But if you're still not convinced then let me just say that sushi is also very very healthy. Needless to say that the ingredients are as fresh as possible and loaded with proteins and vitamins.

Here is a figure showing you just exactly what is inside most the basic ingredients to sushi.






Recipe: (by Annie Almekinder)

Ingredients

• Small bamboo mat (makisu) for preparing sushi
• Dry seaweed sheets (nori)
• Bowl of water to which 1 Tablespoon vinegar has been added
• Wasabi (dried horseradish powder)
• Strips of avocado, cucumber, carrot, or other vegetable
• Cooked shrimp or crab meat (or frozen imitation crabmeat, thawed)

Procedure

1. Place a sheet of nori (dry seaweed), shiny side down, on the makisu (bamboo mat).
2. Wet your right hand  in the bowl of vinegar water, and use it to scoop up a ball of rice.
3. Spread the rice out in an even layer on one side of the nori .
4. Sprinkle a line of wasabi (horseradish powder) down the center of the rice.
5. Arrange the strips of vegetables and seafood over the line of wasabi .
6. Using the mat to support the nori , lift one end of the mat to gently roll the nori over the rice and other ingredients.
7. Use gentle pressure to compact the rice and other ingredients so that they hold together.
8. Continue rolling until a long cylinder is formed, completely encased in nori .
9. Carefully slice through the nori and other ingredients to make the bites of sushi .
10. Serve immediately so the nori will still be crispy.

As usual here is also a video demonstrating how to make sushi for those who are more visual learners. 

Reflection: I am actually pretty familiar with the whole process of making sushi sense I come from Asian decent. While it is called kimbap in Korea, which is where I'm from, the whole process is still for the most part the same. I love the stuff and eat whenever my grandma makes it for me. I even make it myself on occasions while visiting my grandma. Pretty much everybody in my family loves it so yeah I would make it for them any time, with the right materials that is. I say that because my family has been spoiled in always eating the authentic version of a lot of Asian meals, thanks to my grandma, so using non authentic ingredients would be crazy in my household. But, admittedly, at the end of the day it doesn't really matter where you get your ingredients because its all going to taste the same, and that taste is good.

Finally, here are pictures of my group making sushi in my AIM HEI class...




























     

   

One last side note: when making the sushi rolls, try not to over fill them with too much stuff or they'll end up being huge. Just saying.

Indian Lassi

Have you ever considered taking a trip around the world and stopping in India along the way? If so there are a few things you should know before visiting. Know that a majority of the world's population can be found in India and most of these people live in severe poverty called slums. In these slums the inhabitants work day in and day out and usually settle down for the night right next to their jobs, which are under paid and often arduous in nature. Sadly in the middle of most slums is where the sewage of the residents are dumped giving the area a rather distinct smell. But what is perhaps the most important thing to know about India and especially the slums is that the place is alive with fascinating characters, culture, and cuisine! One such example of a unique culinary custom is to blend curry and yogurt into a smoothie called the Lassi.

Here is a stylized picture of the Lassi drink. Curry is not the only flavor it comes in of course. There's Marsala, Mint, Mango, and a whole bunch of other fruits. The trend is that the drink is either sweet or salty. You're probably wondering why anyone would want to drink a yogurt smoothie with curry in it, it's okay so was I. Then I found out why, its because during the summer the peppers in the curry make you sweat which will in turn cool your body, while in the winter the heat from the peppers will warm your body. A cool way to beat the whether if you ask me.

 The drink you see in the picture above is something you would find in a restaurant. On the other hand, the drink you see being made on the right is what you would find on the street and is, in my opinion, the more authentic of the two options. This picture shows a man pouring his freshly made Lassi into cups probably getting ready to sell them to bystanders. He makes the drink and sells it right in the same area. He does this all with rudimentary tools but at the same time more than likely a masters touch as this job is probably is way of living.

Here's a video on how to make the drink for yourself, and below is a written out recipe for three different variations of the drink that comes from Annie Almekinder.

 Cardamom Lassi
Ingredients: 
1 container of yogurt
1/2 cup water (chilled)
3 tbsp sugar (or to taste)
Pinch of cardamom powder (optional)
Ice cubes as required
Finely chopped pistachios and almonds for garnishing

Method: 
In a blender blend yogurt, water, sugar and cardamom powder until smooth and frothy. If you like it extremely cold add icecubes while blending. To serve, pour in glass and garnish with some sliced pistachios and almonds.

Marsala Lassi
Ingredients:1 container of Yogurt 
1 tsp Cumin (Jeera) Powder (roasted) 
1.5 teaspoons of Marsala
A pinch of Salt 
50 ml Water

Method

Put all the ingredients in a blender and blend till smooth. To serve, pour in glass and garnish with a little cumin powder.

 Mango Lassi

Ingredients1 container yogurt
1 can pureed mango
1 tablespoon granulated sugar (or less, depending on sweetness of the mango)
1/8 teaspoon ground cardamom

Method 
In a blender, combine all ingredients and blend until smooth. To serve, pour in glass and sprinkle a little cardamom for garnish, and serve immediately.

Reflection: While I did not enjoy the taste of this drink, I did in fact enjoy learning more about the culture of the Indian people. They definitely have it pretty tough over there which puts my life into perspective. As far as making this drink for my family goes...Yeah I don't think they would enjoy it either so this is one thing I wouldn't make for them. But if I were to make it, it would be pretty simple. Here are some photos of me and my group making it for my Aim Hei class:

Our tools and ingredients. Notice the simplicity of it all.



















Just mix in the blender what you have and then blend it of course.

After the blending is done you can either drink it right then and there or you can add some ice and make it a little cooler. The choice is entirely up to you, enjoy.

Vietnamese Spring Rolls

Xin chao, or hello, the food of the day today is the beautifully crafted Vietnamese Spring Rolls. Their very appearance gives off a unique look only found in oriental culture. Being of Asian decent myself, specifically from Korea, I am very fond of this type of cuisine. As you can probably see from the picture, spring rolls are very similar to the more common egg roll. However there are a few differences such as the fact that while egg rolls are usually fried, spring rolls are usually not. And a spring roll's often paper thin rice wrap is very different from the thicker, more tortilla wrap of the egg roll.

ORIGIN and TRADITION: As the name implies, these spring rolls originate from Vietnam. Their culture was widely based around their more dominant neighbor, the Chinese. Vietnam is known for making a large variety of foods with one simple ingredient, rice. What is perhaps their most famous are pho noodles and spring rolls, each with rice as a key ingredient. Traditionally, the spring rolls are made with a thin rice paper that has a rather rubbery texture to it and is translucent. Vegetables and meat are the common choices to put inside these rolls. When making ours in class, we filled the thin wraps with lettuce, carrots, and other assorted chopped vegetables. Due to time issues we weren't able to cook and add meat but shrimp, beef, and chicken are the most common choices. Now, obviously vegetables by themselves could be very dry so various sauces are mixed in to add flavor. Sauces like soy sauce and fish sauce are essential to Vietnamese cooking. Also the finished roll is commonly dipped in yet another sauce, spicy peanut sauce.

RECIPE: Here is a video of a nice lady showing how to make these fancy spring rolls an also how to make homemade fish sauce and spicy peanut sauce. Keep in mind that while her spring rolls may be the most common way prepare them, originality is always a good thing.

For those of you who would appreciate a more readable recipe, here is one given by Annie Almekinder:

What You Need

Ingredients
For the Spicy Peanut Sauce:
2 tablespoons creamy organic or natural peanut butter
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1/2 teaspoon of red pepper flakes
1 to 2 tablespoons water, to thin out the sauce, if necessary

For the vegetable filling:

1 bag chopped cabbage/salad mix
1 scallion, chopped
Chopped Cilantro
1 Tablespoon Red Thai curry sauce
1 - 2 Tbls. Soy Sauce
1/2 Tbls. Fish sauce (optional)

To assemble the rolls:

8 rice paper wrappers
Top with Peanut sauce (satay)
Kimchee and eat with Soybeans (edemame) 

Instructions

1. Make the spicy peanut sauce: Whisk together all the ingredients for the sauce until smooth and creamy, and set aside.

2. Make the vegetable filling: Use a mandoline or box grater to slice the cucumber, carrot, and red pepper into thin strips — or simply julienne by hand. If you are using large radishes, you can slice them on the mandoline or box grater. Or just slice into thin rounds by hand.

Whisk together the rice vinegar, sugar, fish sauce, and lime juice in a large bowl. Add the vegetables and the scallion, and toss to coat.

4. Soften the rice wrappers: Fill a round cake pan halfway with warm-hot water. (It should be quite warm, but cool enough to stick your fingers in it without getting burned. We let boiling water cool off for about 5 minutes.) For each wrapper, immerse it in the hot water bath until it softens, which takes about 30 seconds. Watch for it to begin curling, then immediately flip it over and continue flipping until it is just softened. Use both hands to pull it up out of the water, being careful so it doesn't collapse on itself, and spread it immediately on a plate.

5. Put filling in the center of the wrapper: Fill the center of the softened wrapper first by laying about 3 to 4 herb leaves down the center. Then lay down about 1 to 2 tablespoons of noodles (you want to have enough for 8 rolls). Then, add 1/8 of the veggie mixture. Add a few sprigs of cilantro and 2 to 3 mint leaves, depending on how large they are.

6. Roll up the summer rolls: To roll up your roll, first fold the top and bottom edges of the wrapper over the filling, then fold in the edges towards the center and continue rolling the filled wrapper until it's closed and snug.

Continue this process with each of the wrappers. You may need to change your hot water halfway through. As you finish each roll, place it on a cookie sheet and cover the rolls with a damp towel.

To serve, slice in half with a sharp knife and serve the peanut sauce on the side.

Reflection: As always, it was refreshing to try a new food from a foreign land that I previously have not tried before. But with that being said I was not a big fan, preferring egg rolls over spring rolls any day of the week. It was the funky rice wrap that did it in for me. Its rubbery texture and odd smell kind of made me feel like I was eating something artificial. As I said before, due to my heritage I have made rolls before but fried them instead of eaten them raw. Maybe my upbringing is why I didn't really enjoy these rolls but alas they were nonetheless interesting to make.








 

Polish Nalesniki

Behold the wonderful creation known as Nalesniki! Praise its sweat and wonderful deliciousness!

TRADITION: As the title implies, the Nalesniki originates from Poland. There they serve this treat as either breakfast or dessert, and sometimes dinner. I learned that around the world in different regions such as Poland, the people enjoy eating more sweet foods than we Americans do. The Nalesniki is one such sweet food that has become not only a favorite among Polish people but also my class as well. According to the foodsaimhei page, the polish people love a wide variety of deserts. The Nalesniki can be made with a plethora of different toppings. Popular toppings include: nutella, strawberries,

 RECIPE: Batter:   
360ml/1 1/2 cups milk 
2 large eggs
1 tsp vanilla*
2 tsp sugar*
1/8 tsp table salt
130g/1 cup all-purpose flour
oil or melted butter for the pan
sugar to taste for the filling
* omit the vanilla and sugar for savoury pancakes
Filling: 
1 tps. Vanilla
1/2 package of cream cheese
1 container of vanilla yogurt
1/2 C sugar
mix well with a fork or whisk until filling has no lumps. 

Equipment:blender, or medium bowl and a whisk 
25cm/10" non-stick skillet** 
non-metal spatula  

(Recipe by Annie Almekinder) 

Here is a video provided that shows the steps in making this dessert. Everyone who makes this wonderful dessert can add their own little variances to it. For example, I prefer mine Nalesniki topped with nutella and powdered sugar.

Reflection: Obviously the Nalesniki has been my favorite food prepared in the class thus far. I have a sweet tooth, and the great thing is that this was really easy to make. Well, the crapes themselves are a bit challenging not to burn but other than that it is pretty simple. It makes me sad knowing that there are foods out there like this one that I still haven't ever tried yet. Would my family like the Nalesniki? Yes, they would love it just as much as I do, especially my sister who seems to only eat sweet things. Over Thanksgiving Break I plan on making this dessert for my family to try.

My group's pictures of making Nalesniki:

As you can see, our finished product isn't as fancy as the pictures above but that's the great thing about this dessert. It doesn't have to be fancy to taste really good!

10/23/14 Tzatziki

OCT

21

Food 2 Greece, Croatia, and Moldova: Tzatziki

Tzatziki from Greece

HISTORY and GEOGRAPHY: 

Greek cooking traditions date back thousands of years. Greeks today eat some of the same dishes their ancestors did in ancient times. These include dolmades (stuffed grape leaves) and many of the same fruits, vegetables, and grain products. A Greek, Archestratus, is thought to have written the first cookbook in 350 B.C.

The Greek diet has been influenced by traditions from both the East and West. In ancient times, the Persians introduced Middle Eastern foods, such as yogurt, rice, and sweets made from nuts, honey, and sesame seeds. In 197 B.C. , when Rome invaded Greece, the Romans brought with them foods that are typical in Italy today including pasta and sauces. Arab influences have left their mark in the southern part of Greece. Spices such as cumin, cinnamon, allspice, and cloves play a prominent role in the diet of these regions. 

TRADITIONS:
Greeks are not known for eating big breakfasts. Typical breakfast foods include bread, cheese, fresh fruit and, for adults, coffee. (Tzatziki)

In rural areas, the main meal of the day is eaten at around 1:00 or 2:00 in the afternoon. It is followed by a rest period when schools and businesses close, allowing people to stay home during the hottest part of the day. In the cities, however, many people do not have time to go home for a large lunch. Instead they eat a light meal at midday and a larger dinner later on.

In the late afternoon, many Greeks help themselves to light refreshments called mezethes . These may consist of bread, fresh vegetables, cheese, olives, dips, or soup. Mezethes are sometimes served as appetizers at the beginning of a big meal. Like many other Europeans, Greeks eat their evening meal late—sometimes as late as 10P.M. In the city, dinner is the main meal. In rural areas where a big lunch is eaten, dinner is lighter. The most common dessert in Greece is fresh fruit, but the Greeks also love to eat sweets, either as a snack or dessert. Greeks are known for their hospitality. A traditional offering for guests is glyko , a thick jam made with fruit or a vegetable such as tomato or eggplant. It is served with ice water and coffee.

Since it is warm and sunny in Greece for so much of the year, eating outdoors is very popular.

HEALTH BENEFITS of GREEK FOOD Greek Yogurt is so healthy:  Watch this video to find out how it can be used in other recipes. 

Why is the Mediterranean diet including the Greek Diet so healthy?
The Mediterranean diet is so healthy because it incorporates so many great things that are on the food pyramid like grains, fruits, vegetables, and nuts. Also it is a common practice to use olive oil rather than butter. Olive oil is considerably more healthy than butter as it is unsaturated and better for your health.

RECIPE

Tzatziki (Cucumber-Yogurt Sauce)

Ingredients

• 2 cups plain yogurt
• 1 unpeeled cucumber, finely chopped
• 2 cloves garlic, crushed, or 2 teaspoons prepared crushed garlic
• 2 Tablespoons olive oil
• 1 teaspoon salt

Procedure

1. In a bowl, add the cucumber, garlic, olive oil, and salt to the yogurt.
2. Blend well with a fork and refrigerate.
3. Serve with toasted pieces of pita bread or fresh vegetables, such as carrots, celery, or peppers.

Makes 2½ cups of sauce.

See this recipe with photos. 

Other Greek Recipes to pair with Tzatziki

Homework: 

      Paragraph 1 and 2: Summarize what you learned about the food. Include details discussed in the provided videos and links about the region and historical background of the food.  

Paragraph 3: In the last paragraph write a reflection. Share what you thoughts about the food. Would you make this again?  Would you share this with your family? What did you enjoy about this food? What did you take away from this discussion? What did you like and/or dislike about this food?

·         Embed a video about the dish into the blog page. 

·         Include the recipe with accompanying photos taken throughout the cooking process. 

·         Add a photo of the final recipe either from class or from the web. 

I  I learned that this food is made with yogurt, cucumbers, garlic, olive oil, and salt. Its another Mediterranean dish, specifically to Greece. Tzatziki is another paste much like the previous dish, hummus. Used to eat commonly with bread and or fresh vegetables. It is served throughout the day in Greece. I'd imagine they serve it the most during breakfast and late afternoons. This is because Tzatziki is a light dish and the tradition in Greece is to consume a light breakfast in the morning and a light lunch in the afternoon. 

From the video I learned that pealing the cucumber may be optional but seeding is recommended if you have a large dark green one. Never chop the cucumber, always grade it with a cheese grader or else you'll end up in Hades. Add salt to the cucumber slices and then drain the extra liquid. The best kind of yogurt to use is Greek plain yogurt. After you mix the two your'e pretty much done except you need to add olive oil, and a few other optional things such as chive. While this can be eaten with anything, what the guy in the video recommended was pita bread, fresh vegetables, and grilled lamb which looks exceptionally good. 

While I'm not a fan of yogurt I must be honest when I say that the dish does in fact look really good. If ever I came across a Greek restaurant that served Tzatziki I would certainly try it again. My family actually doesn't mind yogurt as much as I do so serving it to them would be interesting. Especially to my mom, who loves vegetables, specifically cucumbers. 

 
Gather all the ingredients together

       




















Prepare the cucumbers, (use grader)





















Mix into a bowl 2 cups of Greek yogurt























Add the cucumbers to the yogurt along with other flavors like chive

Finally poor the mixture onto whatever it is you're serving it on and make it look professional. A fine example would be the lovely Tzatziki face my group added to our dish to liven it up a bit. Enjoy!