Saturday, January 10, 2009

Yogurt Dill Dressing or Dipping (which ever you prefer)

This recipe was given to me but I did not have any mint leaves so I used dill as a substitute.

Cucumber (1 small kirby cucumber should suffice)
Onion (half an onion is good)
Garlic (1 garlic is good)

Just chop everything up and mix into yogurt.

This is tasty on rice or dipping with pita bread (or whatever your tastebuds and imagination can come up with!)

Bon appetito!!!

Creamy Dill Potato Soup

This is just an alteration of the Creamy Tomato Soup (See October 2007), I just subtituted the tomatoes for potatoes and I used water instead of vege broth (because I did not have any)

*1 large carrot
*1 large celery stick
*1 medium onion
* 2 garlic cloves
* 6 potatoes
* real dill herbs (chop as much as you like-more equals more flavor)
*4 cups of vege stock (or water in this case of mine-still taste good, you just add salt)
*2 cups of soy (book version) or milk

chop all

fry the carrots, celery and onion listed above over medium heat until onions are golden

add garlic and fry alittle, then add the dill ,and then the potatoes and stock...let simmer for 30 mintutes...let cool, blend, and then add the soy milk/milk...warm up soup...