Salad: cucumber, chickpea, bacon, craisin, dill, lemon juice, sour cream, feta, salt, pinch of red pepper flakes.
I think this needed some sunflower seeds.
Cost per person $4.40
Salad: cucumber, chickpea, bacon, craisin, dill, lemon juice, sour cream, feta, salt, pinch of red pepper flakes.
I think this needed some sunflower seeds.
Cost per person $4.40
I debated yogurt vs sour cream. The recipe I based this on used sour cream instead of yogurt and I figured it was with a try since it’s more “cooling” than yogurt. But it also had cheddar instead of feta. That was too far for me.
Craisins are cranberries. I had made the whole thing and was ready to plate but after taking a taste it needed some sweetness, but not too much. Craisins to the rescue.
It felt really weird adding craisins to, as you pointed out, what is basically a ‘tzatziki sauce’ in a meal format. And adding them to something with bacon has me fighting myself too. But I knew logically it would work despite my instinct saying “Noooo!”
Sour cream has the probiotics too. Sour cream and yogurt are incredibly close. Not even cousins. Brothers. One fermented hot. The other cold. They even share some of the same microbes.
TIL!
Dang, so how did you learn about that, anyway?
I can’t imagine a life lived as a curious person not pushing Mister Envelope. All hail the curious, daggit.
Oh btw, do they have turmeric root in your area? They started featuring it at my local super, and I gotta tell you that it’s wildly, unexpectedly delicious! Just crunch on the root if one likes as a simple snack (much less forgiving then garlic & ginger), or throw it in whatever. I find it a million times tastier than nasty, dried turmeric, but I think I kinda figured that one out by trial & error.
That is, I was wanting to save some root for later, so decided to dehydrate via my AF. What I discovered is that the simple removing of water (and low heat perhaps?) made it taste worse and worse along the way.
As Dick Proenneke (“Alone in the Wilderness”) might have said, sometimes it takes an old fool to discover these things. :D
How: I’ve made yogurt, sour cream and cream cheese before. I had to go about an hour out but I would have access to turmeric root. I know what basically goes from spicy carrot to nasty mud as it dries out. But then you grind it up and it’s a whole different kind of magic