Because what’s better than an ingredients that can take you from morning to night?
From breakfast to dessert?
We marinated our chicken, same way, but two ways.
we made a taaaart, cucumber apple sauce, along with a spicy malibu peach chutney.
We needed some veggies, so we made green beans, with sugar snap peas with some thinly sliced pickled beets for garnish, then we drizzled the whole shebang with some yogurt lemon dressing.
But we weren’g done with yogurt yet.
No, no, no. Twice baked yogurt potatoes, and some grilled chard with more yogurt sauce. But we were still not done!
We moved on to a carrot cucumber slaw, with agave mustard honey dressing.
We threw in a non yogurt dish, rice with lentils, but then we wrapped up the lunch with bayleaf yogurt cake.
1 cup yogurt (and we know how i feel about non fat, fat free, lactose free……)
1 tablespoon grated ginger
2 garlic cloves, grated
zest and juice from one good lemon
splash of olive oil
a) two tablespoons of tandoori seasoning
b) two tablespoons of curry powder
Blend all together and toss with chicken of your choice. Breast, thights, skinless, boneless, whole, pieces,
my name is yogurt, and i will go either way, every way
Marinade for up to 8 hrs, but 3 will do.
Now you can broil me, roast me, grill me. But you are going to need high heat to sear off the yogurt or it will look messy.
1 cup yogurt
1 half green apple, same amount of cucumber, roughly diced
2 tablespoons dill
1 tablespoon red onion, or shallot
zest and juice from one lime
salt and pepper to taste
In to the blender, whirl and go, this is zesty and cool, i told you so.
4 peaches, ripe or not, chopped, no need to peel
1/2 yellow onion, chopped
sprinkle of dried red chili pepper
1 teaspoon grated ginger
2 tablespoons agave
splash of orange juice
1/2 teaspoon curry powder
2 cardamom pods, crushed in coffe grinder
3 tablespoons pomegranate molasses
Saute onion until just soft, add chili flakes and peaches, drizzle in agave, curry, ginger. and some orange juice. Cook until all is nice and soft, about ten minutes. Stir in cardamon seeds (discard dry pod cover) and sweeten with pomegranate molasses. Cool and serve room temp. Will keep for several days.
Chard, or kale
olive oil spray
1/4 cup yogurt
squeeze of lemon, squeeze of white winegar
1 small garlic clove, grated
In a grill pan or on a bbq, grill the chard, spraying with olive oil spray every now and then, until nice and crispy. Season with salt and pepper.
pour yogurt dressing over it.
To make yogurt dressing: stir together all ingredients, taste and adjust seasoning if necessary. Garnish with nuts, seeds or sliced radishes.
Shredded carrots, cucumbers and red onion
1 tablespoon whole grain mustard
1 tablespoon agave
3 tablespoons yogurt
Stir together mustard, agave and yogurt. Toss into shredded carrot cucumber mix. Sprinkle with herbs, and or nuts or seeds.
Green beans, cooked for 1 minute
sugar snaps, cooked for 1 second
beets, thinly sliced, not cooked at all
Place your beets into a cool pickling liquid (you can use the liquid from store bought pickles in your fridge or make your own, see basic pickles in the recipe link).
Toss green beans and sugar snaps in olive oil, salt and pepper. Pour dressing of choice, any yogurt dressing, or the blue cheese dressing from Party 101, over your beans, then garnish with the pickled beet slices.
1 cup, jasmine rice, rinsed well
1 cup green french lentils
1/2 cup chopped chives
1 tablespoon finely chopped red onion, and dill
2 tablespoons olive oil
Cook your rice and your lentils in chicken broth per package instructions. Stir together cooked rice, and cooked and drained lentils. Toss in salt, lime juice and zest, red pepper, and herbs. Serve room temperature or hot.
chives, or pesto
Bake your potatoes in a 400 degree oven until they are soft, but hey, before you do, score them down the center, so they are easier to bake.
How long? I have no idea what size potatoes you got, but it’s going to take atleast 30 minutes, maybe one hr, so you just pierce them every now and then, to check that they are soft.
Split your baked potatoes in half. Keep em neat, cause we are going to stuff them back together. Place the scooped out potato mixture in a large bowl,
add butter, about 2 tablespoons per 1 cup of potato, and stir until butter is melted. Season with salt and pepper. Stir in 2 tablespoons of yogurt per one cup of potato, same amount of grated cheddar cheese, chopped chives, and/or a squeeze of pesto. If you want to get decorative at this point, you can use a piping bag to squeeze the potato mixture back into the potato, or if you want to go more country style, just spoon it into the empty potato shells. The stuffed potatoes can be made ahead and chilled at this point. When ready to serve, bake until nice and crispy on top, in a 450 degree oven for 10 to 12 minutes.
Assorted lettuces, chopped, such as romaine, iceberg, radicchio, arugula
shredded cheddar cheese
crispy proscuitto or pancetta: either bake on a lightly greased sheet pan, or saute in a skillet until just crispy
Toss together all ingredients with the dressing.
1/2 shallot, chopped fine
1 tablespoons chopped chives
2 teaspoons dijon mustard
2 tablespoons each of lemon juice and red wine vinegar
3 tablespoons lightly flavored oil, such as canola
Whisk together all dressing ingredients.
1 cup sugar
zest from one lemon
6 small fresh bay leafs
In a food processor, make your bay leaf scented sugar, by processing the leaves and zest in the sugar until pulverized. You can use this sugar in any recipe.
1 stick butter
1 teaspoon vanilla
Cream your bay leaf sugar with the butter and vanilla in a mixing bowl until soft and fluffy.
1 cup yogurt
Then sift in your dry ingredients: 1.5 cup flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda
Pour into a prepared cake pan (butter and flour the pan) and bake in a 375 degree oven for about 45 minutes or until done.
Serve as is with whipped cream and berries, or make an icing by combing powdered sugar and lemon juice, or corn syrup and cream. Ours is garnished with sliced black grapes and thyme.