Hi Fran!
I totally remember all those dinner and all those stir-fries! I must admit though I am quite out of practice… so it’ll definitely be a good recipe to try. This is especially true because i keep on making the same sauces for them, some garlic, some ginger, some soy sauce and a sprinkle of sesame oil.
Tonight actually we had a surprise guest, so on my way home I found out that in about an hour we were going to have company for dinner! Fortunately the night before I had chosen to revamp left over pasta shells with tomato sauce into a semi-lasagna situation, which if I may say so myself, turned out pretty damn tasty! I just simply added some onion, some garlic (of course), a bunch of frozen chopped Mediterranean veggies with a can of diced tomatoes, heated it through in a pan adding some cumin, paprika, chilly flakes, salt and pepper. Transferred it all to a pyrex dish, topped it all with a nice thick bechamel sauce sprinkled with Parmesan cheese and stuck it in the oven… it is all gone now… didn’t have time for photos!
BUT… i still had nothing to serve as an appetizer… what to serve with really nice soft naan we had in the freezer? TZATZIKI!
INGREDIENTS
- 2 cups Greek yogurt (or 1 cup plain yogurt and 1 cup sour cream)
- 1/2 english cucumber (grated)
- 2-3 garlic cloves (finely minced)
- 2 tbsp vinegar
- 1/3 cup olive oil
- salt and pepper
- (optional – 1 tsp dry dill)
COOKING INSTRUCTIONS:
- Grate the cucumber into a colander. Once grated, squeeze out as much of the cucumber “juice” as possible, with your hands. (To help extract all the juices, you may want to sprinkle some salt over it.) Once thoroughly drained, place in a large bowl.
- Add remaining ingredients in a bowl. Refrigerate for a 1/2 hour, for best taste). Enjoy with nice toasty pita, naan, fries, gyros, etc…
Seriously there is nothing that tzatziki doesn’t taste good with! 
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