About me


My name is Sarah and I am currently a student at the Culinary Institute of Charleston studying Sports and Health Nutrition. I am originally from New Orleans, and my city's dedication to its cuisine helped foster my own love of cooking. I graduated from the College of Charleston in 2008 with a degree in media communication and a degree in studio art (photography was my concentration). I spent a few years after college sort of lost, unsure of what I wanted to do with my life. During that time I began to explore cooking in earnest. It combined my sense of creativity with my aptitude for for science and my love of solving puzzles. I had tended toward more nutritious eating for some time, but did not really bring that to my cooking until after college. Struggling in that post college slump, I moved to my parents new home in Fort Worth, Texas. Just before moving, my mom read an article in the City Paper about Trident's new addition to the CIC program, the Sports and Health Nutrition track. It struck me as interesting, but as I was moving away, I let it go. While in Texas, I began focusing more earnestly on healthy cuisine, and after reading more about the new program, I decided that I wanted to move back to Charleston and enroll. I began in the fall of 2011, and now, one semester down, I know this is where I was meant to be and this field is what I had been searching for. This blog is an outlet for my ideas and findings on healthy cooking and healthy lifestyle. Enjoy!

Thursday, January 12, 2012

Sooooo excited about HCP2!!

Tonight was my first time meeting with the wonderful participants of HCP2 and i thought it was a fantastic evening and am excited about our next 10 weeks together.  So here is the cucumber dill sauce I went over in class and prepared:

Tools:
    -blender or food processor
    -knife and cutting board
    -peeler
Ingredients:
    -3/4 C part-skim ricotta cheese
    -1 C fat-free Greek yogurt
    -1/2 medium cucumber
    -1 T fresh dill
    -3/4 t minced garlic
    -1 fl. oz. lemon juice
    -1/8 t sea salt
    -1/4 t ground pepper (more or less to taste)

First, peel your cucumber and cut in half lengthwise.  Deseed (a grapefruit spoon is quite handy for this) and cut into pieces about 1/2" to 1" in size.

 

Rough chop your dill. Don't worry about getting it chopped too fine as it will be going into the blender.


Put yogurt, ricotta cheese and lemon juice in blender or food processor and puree until smooth.



Add garlic, dill, cucumbers, salt and pepper and pulse until ingredients are well incorporated.


Put sauce in airtight container and keep in refrigerator for up to a week. Yields 1 pint. 

Great as a vegetable dip, salad dressing, spread for sandwiches or a sauce for salmon.

Nutritional Information (serving size 2 tablespoons):
   Calories: 25.2
   Fat: 1 g.
   Cholesterol: 5.6 g.
   Sodium: 31.6 g.
   Protein: 2.5 g.
   Carbohydrates: 1.6 g.
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1 comment:

  1. Catherine BrameJanuary 19, 2012 at 11:27 AM

    This sauce is GREAT! Sarah made it for me and I could eat spoonfuls of it.
    The tip on the grapefruit spoon is awesome. I use mine for all kinds of things. It de-seeds cucumber, eggplant and other things very well. I also use it to get the meat out of the eggplant if I'm going to use the eggplant shell. Good for scooping out kiwi and avocado halves, too. I wish they made one bigger. It's a handy dandy kitchen tool.

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