Creamy cucumber salad is the perfect summer recipe. Cucumber is a common salad ingredient because it is versatile as it can go well with many types of dressings. In this easy recipe, we are pairing this summer fruit with a creamy dressing made with a mixture of sour cream and Greek yogurt.
2 English cucumbers (sliced into rounds)
1 red onion (thinly sliced)
2 cloves garlic (minced)
1/2 cup sour cream
1/2 cup plain greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon fresh dill (chopped)
1/4 cup green onions
1/2 teaspoon sea salt (or to taste)
1/8 teaspoon black pepper (or to taste)
Green onion and fresh dill
In a small bowl, combine sour cream, greek yogurt, lemon juice, minced garlic, and dill. Add salt and pepper to taste. Stir and set aside.
Slice cucumbers into thin rounds or half rounds if using large cucumbers. Place in a large mixing bowl.
Add thinly sliced onion. Just before serving stir sauce into the salad and mix to coat cucumbers.
After adding sauce, the salad will stay fresh for about 2-3 hours, after which it needs to be refrigerated.
Garnish with chopped green onions and dill before serving.
Food rarities: to eat or not to eat, that is the question! 🤣😁😆😅
I found these rare combinations of foods in the inter-webs.
People just posted these pics without describing the ingredients and what to do with them. And for the life of me, I couldn’t find the name of them anywhere. I was wondering if any of you know what kind of food this is and if you would eat it!
I was wondering who eats this kind of ingredients and the combination of them.
I usually eat everything, normal, common and some rare food, but these are way over my league.
I like to try food from all over the world and experiment different flavors. But these foods look too weird, even for me who has tried it almost all!
Yes, there is always good and bad in all, isn’t? And bacteria is not the exception.
Our bodies have different tissues full with excellent microbes that help us fight the bad ones. It is so important that we take care and preserve this kind, helpful and faithful bacteria, so we can have an army of healthy tiny micro bio-soldiers for the attack of the bad ones when necessary.
In fact, you couldn’t survive without some bacteria! Good ones help digest your food and fight invading microbes. Also, they are used in making some of the dairy products you like to eat and also some types of medicines! It is one of the best decomposers – they break down dead and decaying organic matter, from leaves to insects.
Best of all, it is are being used to clean up oil spills to keep your environment healthy too.
EAT MORE: yogurt, kafir, sauerkraut, tempeh, kimchi, miso, kombucha, pickles, traditional buttermilk, natto and some type of cheeses.
Fill a very large stockpot (may need to use multiple pots depending on sizing) with 2½ gallons of water and bring to a boil over high heat. Add the salt and stir until dissolved then add the thyme and garlic.
Add the potatoes and cook for about 6 minutes. Add the kielbasa then add the live lobsters, one at at time, claw first. Set the timer for 12 minutes. By then the lobsters will be cooked completely through and the meat will be solid white (if you are using a meat thermometer the temperature of the tail should read 180ºF).
At the 7 minute mark add the clams to the pot. When there are 4 minutes to go on the timer, add the corn.
When the time is up, drain the water from the pot and spread the contents from the boil on a large covered table or add the contents into large serving bowls.
Serve with grilled bread, lemon wedges and plenty of melted butter for dipping.
Twosday, Tuesday, attic, arctic, potaito, potato…anyways! Food is so delicious, all kinds, I love all kinds of food from all over the world. I like healthy, very healthy, not very healthy, messy, very messy, soups, salads, meat, even vegetarian meals cooked well can be so delicious.
Volcano Fries at Nomad Dubai
I just like to eat, and THAT is why I have to keep on moving, my friends. And I do. I exercise a lot. My favorite sports to practice: Bicycling and running upstairs, up and down.
So, I can afford this kind of meal, but not often though and in small portions. The good thing is that this wonderful messy food is in Dubai. So I can’t try it very often, LOL, especially now with the Coronavirus infecting all countries around the world and consequent travel restrictions.
6 large yellow onions, sliced thinly 1 cup heavy cream 2 tablespoons unsalted butter 1 teaspoon salt 2 cups dry white wine 2 quarts chicken stock 5 ounces Gruyere cheese, grated (a Cheddar would work, too) 4 slices of hole-y, country bread
In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids.
This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don’t go overboard: you don’t want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.
Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.
Preheat the oven to 400. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. Let cool until it will no longer burn your tongue. Devour!