I was making a sort of jamaican beef patty and samosa hybrid out of this, so I added about a tablespoon of curry powder and
a little nooch (brewers or nutritional yeast) to the dough for flavor and color.
The changes I made were pretty basic: onions instead of shallots (since I always have them), upped the garlic (because, duh, more garlic always), upped the wine and added
a little nooch for thickening.
Not exact matches
She wasn't around when I was cooking the sauce this night so when dinner was ready I just gave it to her as is and told my
little lie of how it was just a butter and
nooch, 2 of many ingredients in the recipe, pasta dinner with some veggies.
She is sure to say, «I'm sorry, I don't know that,» and then I can intone «Hey Google» into the phone and pose the question or just spin around, sit in the chair, and do a Google search without saying a single word) roasted to hell and back with several careless wrist - shakes of black pepper, salt, garlic powder, sweet smoked paprika, red pepper flakes, and a touch of nutritional yeast (which I will never call «
nooch» even if you put a gun to my temple and tell me that pulling the trigger will not yield a
little flag emblazoned with the word «Bang!»).
My favorite kale chip recipe is with a
little bit of olive oil and steak seasoning (hehe) though I must try some with
nooch!
Might add more
nooch (we really love the
nooch in this house) and maybe even a
little more kraut.