This is a great way to introduce tofu to skeptical family members. Extra-firm tofu cubes don't fall apart when you fry them. You can top each serving with grated Monterey Jack cheese, chopped green onions and sour cream and serve with a green salad and corn bread.
I love Mexican food and this is quick and easy to make. I let the chicken marinate anywhere from 20 minutes to a few hours, depending on how much time I have. You can add extra vegetables to this recipe if you want extra servings. Serve with sour cream and salsa topping.
A deli-roast chicken is often cheaper than a fresh one and, for a Friday night when convenience counts, it's a smart solution. However, if you want to use leftover chicken or turkey, you need 3 cups (750 mL) shredded. Set out bowls of sour cream and salsa as accompaniments.
A few dollops of light sour cream are all you need to add richness to this dish. Couscous adds texture, but you can substitute with orzo pasta. You'll find sumac, a fruity Middle Eastern spice, in specialty stores and select grocery stores. Replace it with smoked paprika if you can't find any.
Hold on to this dessert dumpling recipe until next summer when blueberries are in season. My grandmother never referred to wild blueberries as "wild," she would just say to wait for the small ones because they taste the best. These varenyky are superb topped with sour cream or plain Balkan-style yogurt.
This makes a thick, fluffy batter. You can find xanthan gum in health food stores or the health-food aisle of some supermarkets. Serve these versatile pancakes with maple syrup and bacon. Or omit the cinnamon and serve with sour cream, chopped chives and smoked salmon. Use two skillets to speed up cooking time.?
We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.
Some weeks you need a big-batch soup to use up a ton of in-season veggies. This tangy-sweet soup fills the bill – it's great hot or cold, and freezes beautifully. This borscht is vegan on its own, but it's even tastier topped with a dollop of sour cream (or plain Greek yogurt) and a sprinkle of chopped fresh dill.
The plates are ready, the skillet hot and the latkes — crisp potato pancakes — are sizzling up lacy and golden brown, ready to be devoured with dollops of applesauce and sour cream. Latkes, the Yiddish word for pancakes, are the most anticipated dish at the Jewish festival of Hanukkah. But latkes are so deliciously addictive that it would be a shame not to make them year-round.
