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

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.

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

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.
>
>

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.