2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons minced onion
6 green beans, drained
1 small bay leaf
2 tablespoons chicken bouillon granules
1 teaspoon dried basil
3 teaspoons dried oregano
1 teaspoon chopped fresh jalapeno pepper
2 tablespoons red wine vinegar
2 teaspoons white vinegar
1 teaspoon heavy cream
Pour oil and garlic into a large skillet over medium heat. Cook, stirring, until oil begins to thicken. Mix in onions, and saute until onion is tender. Reduce heat to low, and add green beans. Pour chicken broth into skillet, stirring at times over medium heat. Add basil, oregano, bay leaf and bouillon granules and vinegar.
Microwave until thickened; allow to cool. Stir in wine vinegar, light cream, tomato juice and chicken. Heat to some degree over low heat, stirring frequently, until thickened.
Somehow my recipe turned out wrong. I expected more sauce, more veggies, and less tofu. I didn't expect this amount of sauce. I will try with some cubed tofu next time.
A terrible recipe. I ruined an appetizing introduction to Finnish cuisine. Also, stripping the relish, grate it on the grill or sides of the platter before putting it on the frigid winter night Anthony Shad 5.0 I liked this presentation and ate it. So non-committal about the Buffalo game plan. I may try it next time.
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