Back in the big city

I just got back to Brooklyn last night. The Tummy and I were in Michigan, visiting family, for 10 days. We had a wonderful time and lots of fun, but we are very happy to be home and definitely ready to start up a brand new year.

Like everybody else, New Year's fills me with hope. I always make resolutions, some of them more ambitious than others. This year, the Tummy and I discussed ways we could eat healthier and we came up with a plan: we're cutting way back on meat. Now, meat is yummy and doesn't have to be unhealthy, but it is just part of a balanced diet, and we weren't getting enough veggies last year. Besides, it's an easy way to make sure that the Tummy doesn't have to go back on cholesterol meds. So we've decided we're not going to eat meat more than twice a week. Tonight I made some roasted vegetable pitas and some of the big JC's potato leek soup. And to make the sauce for the pitas, I used this little stowaway from my luggage:

That's right. I brought back horseradish from my dad's garden. Now, I had never prepared horseradish before, but my step-mom said that I should peel it and throw it into the food processor with some vinegar and salt and then stand back, because the fumes would be powerful. I was a little bit unsure, and I was looking for more specific directions, so I consulted Joy of Cooking. It said to peel it, dice it, and throw it into the food processor with vinegar and salt. Hmmmm.... So I tried it.

Ta-Da!!!!

And then I threw it together with some other stuff to make the dressing for my roasted veggie pitas and dinner was served.

Gretel's Horseradish

5 oz peeled, diced fresh horseradish root

4-5 Tbsp cider vinegar

1 tsp salt

Roasted Veggie Pitas

Adapted from Lowfat Ways to Cook Soups & Stews

Sauce

1/2 oz feta cheese crumbled

2 Tbsp Greek yogurt

2 Tbsp skim milk

1 tsp prepared horseradish

dash of pepper

Veggies

1 cup zucchini slices

1 cup green pepper

1/2 tsp dried oregano

1/8 tsp salt

1 1/2 tsp olive oil

2 plum tomatos, quartered

1 medium onion, cut into 8 wedges

3 cloves garlic, minced

Mix the ingredients for the sauce together in a small bowl and set aside. Toss the filling ingredients together in a larger bowl and then spread in a single layer on a broiler tray coated with cooking spray. Broil for 10 minutes, then scoop filling into 4 pita halves. Divide sauce evenly. Serves 2.