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Source: A friend Judy
By Raymonde G. from North Bay, Ontario
By Robin from Washington, IA
By Robin from Washington, IA
This low fat dip is great for dipping fresh veggies.
By Liz from Bisbee, AZ
Heat oven to 375 degrees F. Mix flour, butter and powdered sugar until crumbly, sprinkle in water, 1 tsp. at a time, stirring until dough forms.
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If anyone knows of a recipe for grilling with plain yogurt it would be greatly appreciated. Thanks.
By Amy J Remillard from Millbury, MA
I found this one on the food network:
1/4 cup whole milk yogurt
In a large bowl, combine the yogurt, ginger, cumin, chili flakes and salt. Whisk until smooth and pour into a baking dish. Lay the chicken halves, skin side up, in the yogurt mixture. Cover with plastic wrap and refrigerate for a couple of hours to marinate.
Preheat a very clean grill to medium. When the grill is hot, brush with oil.
Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill skin side down.
Cook until the skin is brown and crispy then flip. You want to roast them, essentially, on the grill, and avoid "flaming" them or cooking them over too intense heat.
That would dry them out. Grill the chicken until an instant-read thermometer inserted into the thigh registers between 155 degrees F and 160 degrees F, about 35 to 40 minutes.
Remove the chicken from the grill to a cutting board Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice. Top with Harissa and serve immediately.
This North African condiment is one of my favorites to have on hand for those spicy moments. I love adding a dollop of this to salad dressings or sauteed vegetables.
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon caraway seeds
2 tablespoons paprika
1 teaspoon red chili flakes
3 cloves garlic, peeled
1 red bell pepper, roasted, peeled and seeded
2 tablespoons extra-virgin olive oil, plus more to coat the top of the harissa
Preheat the oven to 350 degrees F.
In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to a sheet tray and toast in the oven for 1 to 2 minutes. You should faintly detect the scent of the spices. Remove the tray from the oven and set aside to cool. Add the paprika and chili flakes to the spice mix.
Using a mortar and pestle (or, alternatively, a food processor) grind the garlic cloves until they become a paste, then add the red bell pepper. Season with salt, to taste, then add the spices and the 2 tablespoons of extra-virgin olive oil and blend well. When blended, transfer the Harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks, covered, in the refrigerator.
Yield: 1/2 cup
Hope you enjoy this recipe!