A can of chickpeas, sauteed onions, fresh ginger, a melange of spices (including home-dried fenugreek leaves), diced tomatoes, a little frozen cauliflower, and part of a carton of heavy cream that was lurking
in the freezer.

Half of it was consumed; half of it was saved for a future lunch.

On the side: a cucumber raita.

--
Cindy Hamilton

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Cindy Hamilton wrote:

A can of chickpeas, sauteed onions, fresh ginger, a melange of spices (including home-dried fenugreek leaves), diced tomatoes, a little
frozen cauliflower, and part of a carton of heavy cream that was
lurking in the freezer.

Half of it was consumed; half of it was saved for a future lunch.

On the side: a cucumber raita.

Sounds lovely!

I had to look up cucumber raita. Is yours like this?

Ingredients

2 cups Greek yogurt

2 hot house cucumbers - peeled, seeded, and thinly sliced

3 tablespoons lemon juice

2 tablespoons chopped fresh mint

½ teaspoon white sugar

¼ teaspoon kosher salt

Directions

Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together
in a bowl. Cover and refrigerate for at least 3 hours, or preferably
overnight.

--- SoupGate-Win32 v1.05
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On 2024-03-06, cshenk <cshenk@virginia-beach.net> wrote:

Cindy Hamilton wrote:

A can of chickpeas, sauteed onions, fresh ginger, a melange of spices
(including home-dried fenugreek leaves), diced tomatoes, a little
frozen cauliflower, and part of a carton of heavy cream that was
lurking in the freezer.

Half of it was consumed; half of it was saved for a future lunch.

On the side: a cucumber raita.

Sounds lovely!

I had to look up cucumber raita. Is yours like this?

Sometimes. This one was just yogurt, shredded cucumber, salt,
and pepper. I'd never add sugar. Shredding the cucumber means
I don't have to plan in advance.

Ingredients

2 cups Greek yogurt

2 hot house cucumbers - peeled, seeded, and thinly sliced

3 tablespoons lemon juice

2 tablespoons chopped fresh mint

½ teaspoon white sugar

¼ teaspoon kosher salt

Directions

Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together
in a bowl. Cover and refrigerate for at least 3 hours, or preferably overnight.

--
Cindy Hamilton

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2024-03-06 5:17 p.m., Cindy Hamilton wrote:

On 2024-03-06, cshenk <cshenk@virginia-beach.net> wrote:

Cindy Hamilton wrote:

A can of chickpeas, sauteed onions, fresh ginger, a melange of spices
(including home-dried fenugreek leaves), diced tomatoes, a little
frozen cauliflower, and part of a carton of heavy cream that was
lurking in the freezer.

Half of it was consumed; half of it was saved for a future lunch.

On the side: a cucumber raita.

Sounds lovely!

I had to look up cucumber raita. Is yours like this?

Sometimes. This one was just yogurt, shredded cucumber, salt,
and pepper. I'd never add sugar. Shredding the cucumber means
I don't have to plan in advance.

I think there are a thousand recipes for raita just like all the
variations on tzitikis. One think I learned is that it doesn't keep
well. The water seeps out of the cucumber and makes the sauce too
watery. It's a good idea to slice the cucumber ahead of time and salt it
to draw out the water. If I am sure of using up tzitzikis I will do a
fine chop. If I expect some to be leftover I grate it and squeeze out
the water.

I like to add some tumeric to raita, and chopped up dried apricots are a
nice addition.

Ingredients

2 cups Greek yogurt

2 hot house cucumbers - peeled, seeded, and thinly sliced

3 tablespoons lemon juice

2 tablespoons chopped fresh mint

½ teaspoon white sugar

¼ teaspoon kosher salt

Directions

Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together
in a bowl. Cover and refrigerate for at least 3 hours, or preferably
overnight.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

Cindy Hamilton wrote:

On 2024-03-06, cshenk <cshenk@virginia-beach.net> wrote:

Cindy Hamilton wrote:

I had to look up cucumber raita. Is yours like this?

Sometimes. This one was just yogurt, shredded cucumber, salt,
and pepper. I'd never add sugar. Shredding the cucumber means
I don't have to plan in advance.

Ingredients

2 cups Greek yogurt

2 hot house cucumbers - peeled, seeded, and thinly sliced

3 tablespoons lemon juice

2 tablespoons chopped fresh mint

½ teaspoon white sugar

¼ teaspoon kosher salt

Directions

Stir yogurt, cucumber, lemon juice, mint, sugar, and salt
together in a bowl. Cover and refrigerate for at least 3 hours, or preferably overnight.

That works! I'm about to start my mint seeds along with parsley,
oregano, basil, rosemary and such. We are warm enough for indoor
seedlings or green house.

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