I had to make hummus for our Relief Society dinner a few weeks ago. Though the hummus was delicious, I have half a jar of tahini left over. F&W came to the rescue again. You know it’s funny, most issues of this magazine hold a few recipes I’d want to try. This month it was chock full.
The chicken marinade included Greek yogurt and cardamom pods. Now, I barely found cardamom in the spice aisle – ground cardamom – so I wasn’t sure how that would translate. I figured I couldn’t go too wrong since it was a marinade, but decided to go easy. I was also pleasantly surprised to find Greek yogurt readily available. Lots of new things.
So dinner was pitas filled with the grilled chicken, a tahini-yogurt sauce, and lots of sprouts (wheat, radish & clover.) I added tomato slices, which, I thought, worked well. The kids had mixed feelings about the sprouts, but did try them. Luckily we ate the whole container. They just don’t keep. In any case, this recipe is a keeper in my opinion. The sauce Jared deemed “yummus.” Like hummus, but better. It was pretty good with the crudites.
So tomorrow is Kate’s birthday. She wants waffles & eggs for dinner. How to sneak veggies into those? Maybe we’ll try lunch! :)
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