Stuff by Tammy

Guacamole

Posted in /Cooking/Side_Dishes on Friday, July 14, 2017

I love a good guac, and I'm always shocked to hear people in the grocery store hovering over the avocados and mumbling that they don't know how to make guac. Here is a simple recipe that you can use as a starter, create your guac as you like it, have fun with it and play around with a few spices!

Like this? Leave a comment!

Kimchi Slaw

Posted in /Cooking/Side_Dishes on Wednesday, July 12, 2017

If you are tired of the same old coleslaw this will be a welcome change. If you're like me and were never a huge coleslaw fan, this recipe could bring you onto team coleslaw.

Like this? Leave a comment!

Amish Pasta Salad

Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017

This traditional pasta salad can be a little sweet for some people, I would go a little scant on the sugar.

Like this? Leave a comment!

Cucumber Raita Salad

Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017

Ingredients

1 cup (227 grams) plain, full-fat yogurt
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/4 teaspoon granulated sugar
Juice of half a lemon (about 2 tablespoons)
1 tablespoon minced mild or hot fresh chile (I used a jalapeno)
2 tablespoons chopped mint leaves, divided
2 tablespoons chopped cilantro leaves, divided
Kosher salt to taste
2 long, English-style cucumbers (2 pounds total)
1 cup cherry or grape tomatoes, diced
1/2 medium red onion, chopped small

Directions

Make the dressing by placing yogurt in a medium bowl and using a very fine grater to grate the garlic and ginger over it.
Stir in sugar, lemon, chile, seeds, half of the mint and cilantro and season it with salt to taste. Set aside until you're ready to serve the salad.
Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces (i.e. 8 long pieces per cucumber).
Cut them into 1 to 1 1/2-inch lengths on a diagonal and add them to a big bowl.
Pile tomatoes and onion on top and when you're ready to eat, mix half of the dressing with the salad. * Sprinkle with remaining mint and cilantro and serve with extra yogurt dressing on the side.

Serve with

Moroccan Chicken

Like this? Leave a comment!

Sweet Potato Puff

Posted in /Cooking/Side_Dishes on Tuesday, July 11, 2017

This was one of the first recipes that started my love of cooking. This quickly became a family holiday favorite recipe, and my family still make it for their holiday meals.