3/4 Cup plain Yogurt
3/4 Cup Sour Cream
1 tsp Vinegar
2 tsp Olive Oil
4 Clove Garlic minced
1 tsp dry Dill or 1 TBS Fresh
1 Seedless Cucumber dried and grated
salt and pepper to taste
Mix all ingredients in a bowl and chill. YUMYUM have with some pita bread.
1 Pound Baby Bella Mushrooms (Cremini)
1/2 Cup Diced Red Onion
3/4 Cup Mushroom Broth
1/2 Cup Red Wine
1 TBS Olive Oil
1 1/2 TBS Thyme, Fresh Chopped
2 TBS Butter
1 TBS Corn Starch
1/4 tsp Salt
1/4 tsp pepper
1 TBS Soy Sauce if desired
1 TBS Worcestershire Sauce or Vegan kind if desired
In a Large skillet, heat oil over medium and cook onion about 5 min. Add Corn Starch, salt, pepper and Thyme. Cook for 2 minutes. Add mushrooms, wine and broth, {Soy Sauce and Worcestershire} {if desired } – bring to a boil and reduce heat right away to maintain a bubbly simmer and cook till thickened. About 15 minutes. Remove and add butter stir til smooth.
Can be served as a side, or on top of pasta with a bit of cream added (Egg Noodle good choice). Or on top of a Veggie Burger!! Yumm E
You have to have!
4 Garlic minced
4 Small yellow onions chopped
16 Tomatillos chopped fine
6 Tbs Olive oil
4 Tbs Salsa (jalapeno is best)
1/2 Cup Cilantro chopped
3 1/2 Cups Un-chicken broth
2 – 7 Ounce cans green chilies
4 Tbs flour
In a medium sauce pan: saute onion, garlic and tomatillos in the oil until soft. Stir in flour cook 2 minutes. Add broth and chilies. Simmer for 30 minutes. Add salsa and cilantro.