|
A
to Z
Recipes
October 5,
2011
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. There's
not much I can say about today's issue beyond it is a rare incidence
when Patricia
in Charlevoix, MI and I disagree. I enjoy yogurt (and its health
benefits) and my favorite flavor is Key Lime Pie. Yum! We do agree that
it is perfect as an ingredient in many delicious recipes - and she has
so many here for you today. Thanks, Patricia!
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
My
thanks go out to the following for helping cover expenses through a
gracious financial donation:
Muriel
J., Naples, FL
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have
space at the
house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic is "Tailgating
Recipes". My thanks to Larry J. in Spring
Hill, TN for suggesting this topic. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing. Here's Patricia .
. .
Sure,
I know
yogurt is good for you; it's reasonably priced and you can get it in
convenient little single-serving containers, but I'm just not crazy
about yogurt. However, I'm more than likely to use it when it's called
for in a recipe. Having only a few such recipes, I once again opened my
address book and emailed for help. Sure is nice to have good friends
that answer the call.
|
|
|
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
|
|
|
WHAT IS YOGURT CHEESE?
It's the creamy white cheese you get when liquid whey drains from
yogurt. It's all natural -- and the best way to add calcium to your
diet without adding fat. It's low in sodium and lactose. It's fat free
when made from nonfat yogurt. But it tastes rich.
Yogurt cheese takes on the flavor of whatever you mix it with. That
means you can "thin out" the fat calories from ice cream, peanut
butter, mayonnaise, etc. by mixing them with yogurt cheese.
If you're on a diet (like low-fat or low-sodium or you're lactose
intolerant), yogurt cheese can help you stick with it. That's because
it tastes rich -- no sodium or chemicals are added, as in commercial
"lite" foods.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
When
you go to the grocery store compare the food labels. Keep in mind
the serving sizes. Some yogurts are in 6 ounce containers and some are
in 8 ounce containers.
Yogurt can lose some of its body and become thin if mixed too much. For
best results, add yogurt to products carefully being sure not to over
stir, beat excessively or over heat. To help prevent separation of
yogurt in cooking, blend 1 tablespoon of cornstarch with a small amount
of yogurt. Stir this mixture into the remaining cup of yogurt and use
in recipes according to directions.
Use plain yogurt in place of half the sour cream when making:
Dips for fruits and vegetables
Sauces for meat, fish and poultry
Mexican food such as tacos, enchiladas and tostadas
Twice baked potatoes
Dessert toppings and fillings
Beef stroganoff
Use plain yogurt in place of half of the mayonnaise when preparing:
Creamy salad dressings
Sandwich fillings
Fruit and vegetable salads
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
|
|
|
Live
bacterial cultures make yogurt one of the most healthful foods on
supermarket shelves.
Not frozen yogurt, which has too few of the beneficial ingredients, or
heavily sweetened varieties with more calories than nutrients, or
heat-treated yogurts, in which micro-organisms are killed for the sake
of a longer shelf-life.
But plain, unadulterated low-fat or nonfat yogurt. It's good by itself,
or with fruit, whipped up into a smoothie, used as sauce or side dish,
or as an ingredient in soups, pancakes and curries. It's a staple of
cuisines in the Caucasus, Balkans, Mediterranean and India, where it's
used in many cooked dishes.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is: Tailgating Recipes
The football season is once again
upon
us and regardless of where your home team is, no game is complete
without a little tailgating. And, yes, tailgating can happen indoors,
far from an actual tailgate. Whether you're headed over to a friend's
house for a potluck dinner or you're hosting the gang at home, you'll
need some handy food ideas -- the classics and the new. So chill the
beer, put on your game day jersey and share some football-friendly
foods. Please join in the fun by sharing
your favorite recipes in this month's theme.
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Tailgating Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Tailgating
Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Tailgating
Recipes" has a deadline of October 31,
2011,
and will be posted on November 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Tailgating
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
Quotes from the net:
Have you perused the yogurt section at the grocery store aisle lately?
You can barely find any plain yogurt because there are 7,000 "flavors"
of yogurt, all passing themselves off as gourmet desserts. Who wants
lemon or lime yogurt when you could be eating "Lemon Cheesecake" or
"Key Lime Pie?"
Yeah, the whole yogurt thing is on my nerves too. A whole wall in the
grocery store, just for yogurt?? Crazy. Just give me some plain so I
can add fruit and agave.
I like yogurt, but I'm pretty picky about which ones I'll eat. I reject
yogurt with gelatin (about90% of the brands out there) and artificial
sweeteners.
I DON'T like Greek yogurt. It makes me gag, it's SOOOOO thick,
chokingly so! I like a smooth, almost drinkable yogurt. Like Dannon
Light and Fit.
I do like plain yogurt right out of the container or on a baked potato.
One thing yogurt-related that I HATE were those commercials with those
two annoying women who would proclaim their love of yogurt above all as
they sat in hideous lavender bridesmaid dresses and ate yogurt. Who
eats yogurt at a wedding reception?
Although I am guilty as hell of loving the desserty yogurts (I would
happily eat my weight in that Yoplait chocolate moussey kind, om nom
nom nom nom), you just can't beat Greek yogurt as a condiment.
I just don't understand the fascination with Greek yogurt. It tastes
like sour cream! I do not want to eat a bowl full of sour cream. I did
it once (on a dare) and haven't ever really recovered.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Recipe
Reviews, Reader Comments |
|
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
PRALINE PANCAKES
Makes: About 12 pancakes
Syrup
1/2 cup maple-flavored syrup
1/4 cup pecan pieces
1 medium peach, peeled, chopped (3/4 cup)
Pancakes
2 cups Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
2 tablespoons pecan pieces
1 tablespoon packed brown sugar
1 egg
1 container (6 ounce) strawberry yogurt
In 1-quart saucepan, heat all syrup ingredients over low heat, stirring
occasionally, until hot; keep warm. Heat griddle to 375 degs. or heat
skillet over medium heat; grease with shortening if necessary (or spray
with cooking spray before heating). In large bowl, stir all pancake
ingredients until blended. Pour batter by slightly less than 1/4
cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other
sides until golden brown. Serve with syrup.
STRAWBERRY POPOVERS
2 eggs
1/2 teaspoon salt
2 tablespoons double acting baking powder
1 1/4 cup all-purpose flour
1 cup low fat strawberry yogurt
1/4 cup diced strawberries
Preheat oven to 450 degs. Grease and flour six (6-ounce) custard cups.
In a medium bowl beat eggs slightly, sift in flour and baking powder,
and stir until combined. Add yogurt, strawberries, and salt until just
smooth; being careful not to over stir. Fill custard cups half way with
mixture. Bake at 450°F for 15 minutes. Decrease oven temperature to 350
degs and bake for 15 minutes more. Immediately remove from cups and
serve piping hot.
BLT SALAD
1 pound bacon
1 cup plain yogurt
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
Salt to taste
1 head romaine lettuce, rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons
Place bacon in a large, deep skillet. Cook over medium high heat,
turning frequently, until evenly browned. Drain the fat, crumble and
set aside In a bowl, combine yogurt, garlic powder and black pepper.
Blend until smooth. Season the dressing with salt. Combine lettuce,
tomatoes, bacon and croutons in a large salad bowl. Toss with dressing
and serve immediately
BAKED HALIBUT
~Thank you. Lynn
1 1/2 pounds halibut filets
1 cup low fat plain yogurt
1 onion, chopped
1 teaspoon lemon pepper
1 teaspoon dried parsley
Salt to taste
1 tablespoon lemon juice
Preheat oven to 350 degs. Lightly coat an 8x8-inch baking dish with
cooking spray. Rinse halibut filets and pat dry. Place fish in a single
layer in the baking dish. Mix together yogurt, onion, lemon pepper,
parsley and salt; pour over fish filets. Drizzle filets with lemon
juice. Bake for 15 minutes, or until fish is firm and can be flaked
with a fork.
VANILLA CUPCAKES
3 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temp
2 cups sugar
4 large eggs vanilla
Greek yogurt
Preheat oven to 350 degs. Line 2 standard (12-cup) muffin tins with
paper liners. Whisk together yogurt, baking powder, salt, and baking
soda. Set aside. With electric mixer set at medium speed, beat butter
and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at
a time, until combined.
With mixer on low speed, gradually beat in three additions of flour
mixture, alternating with two additions of yogurt, beginning and ending
with the flour. Divide batter evenly among muffin cups, filling each
2/3 full. Bake until toothpick inserted into center of cupcake comes
out clean, 15 to 20 minutes. Cool 10 minutes in pan, then turn out onto
wire rack. Cool completely before spreading with frosting. 4 servings
CHICKPEA PATTIES
1-1/2 pounds of potatoes, peeled and roughly cut into small pieces
2 tablespoons vegetable oil
1 small red onion, finely chopped
1 garlic clove, crushed
3 1/2 ounce carton plain yogurt
14 ounce can of chickpeas, drained
Bunch of fresh coriander, roughly chopped
Salt and fresh ground black pepper
Place potatoes in a pan, cover with boiling water, add a pinch of salt
and cook until just soft. Place half the oil in a frying pan, add onion
and garlic and fry until translucent. Drain the potatoes, add the onion
and mash roughly till almost smooth. Add the remaining ingredients and
mix well.
Form into small patties. Return to the frying pan, add remaining oil
and cook gently till crisp and golden on outside and warmed through.
Turn halfway through cooking so both sides are brown. Serve with mango
chutney or spicy salsa.
FILLET OF BEET
4 fillet steaks (or any steak of your choice)
2 shallots, finely diced
1 clove crushed garlic
3 ounces button mushrooms, sliced
2 ounces brandy
4 gherkins, cut into strips
2 tablespoons paprika
8 ounces plain yogurt
Season and fry steak pieces in a hot pan for 4 minutes. Remove pan from
heat and drain juices into a dish. Put pan back on heat and lightly fry
shallots, garlic and mushrooms. Once cooked, add brandy and gherkins.
Add paprika and yogurt to the pan and bring to the boil. Add the meat
juices. Return the meat to the sauce and cook to desired cooking
degree. Serve with pilaf rice or pasta.
SOUR CREAM ENCHILADAS
~Thank you, Sandi
12 ounces cooked chicken or other meat substitute, chopped
Medium onion, sliced
3 chopped and seeded Jalapeno chilies
1 clove garlic, peeled and crushed
8 ounces plain yogurt
8 ounces sour cream
1 can of cream of mushroom soup
8 small flour burritos
3 ounces grated Cheddar cheese
Seasoning and oil for frying
Fry the onions, chilies, and add the garlic after about 5 minutes. Add
the chicken pieces. Cook on a low heat until the pieces are cooked
through – about 10 minutes. Meanwhile mix the yogurt, sour cream and
mushroom soup in a large bowl. Add contents of the frying pan and stir
in seasoning.
Fill the burritos with the mixture and roll them up, putting them
seam-side down in a dish or baking tin. Pour over the rest of the
filling, sprinkle with the grated cheese and put in a hot oven (400
degs) for 15 minutes, or until the cheese is toasted. Serve with a
green salad or rice.
FRUIT & YOGURT
PARFAITS
2 tablespoons yogurt of choice
2 tablespoons favorite fruit
Place yogurt in parfait glass, top with fruit. Alternate layers of
fruit and yogurt to fill the glass. If desired, garnish with granola.
Hint: pick two or three different fruits and layer with complimenting
yogurt.
FRUIT & YOGURT
SMOOTHIE
1 cup of favorite fruit
1 cup of yogurt of choice
Place fruit and yogurt into blender and mix well. Garnish with fruit
bits or dried fruit.
Note: For a thinner smoothie, you can add milk or 100% fruit juice. For
a fruit and yogurt milkshake, use frozen fruit instead of fresh or
canned. A little extra liquid maybe needed to blend the frozen fruit.
FRUIT & YOGURT
POPSICLES
Make smoothie recipe as directed above. Pour smoothie into 3 ounce cups
and cover with plastic wrap and insert a Popsicle stick (the plastic
wrap will hold the Popsicle stick in place) and freeze until firm –
about 4 hours.
You can make multi-colored smoothies for special occasions. To make a
red and white Popsicle, make a banana yogurt smoothie and fill the 3
ounce cups half way. Freeze until firm. Then, make a strawberry and
yogurt smoothie and fill the cups the rest of the way. Freeze until
firm.
YOGURT FRUIT CRUNCH
~Thank you, Mary
2 Cups Low Fat Yogurt, Vanilla or Plain
1 Cup Fruit, Fresh or Canned in light syrup, drained if in syrup
1 Cup Dry Cereal, Granola Type or any dry crunchy cereal
Mix Yogurt and fruit together in mixing bowl. Spoon into 4 small bowls
or cups. Sprinkle 1/4 Cup Dry Cereal onto each.
Variation: Cereal can be mixed into the fruit yogurt mixture and
refrigerated for later use.
SUNDAY SUNDAE
Makes:4 servings
1 teaspoon butter or margarine
1/4 cup chopped walnuts
2 tablespoons packed brown sugar
2 firm, ripe large bananas, sliced
1/4 cup orange juice
1/4 teaspoon rum extract, if desired
4 Nature Valley® Oats 'n Honey Crunchy Granola Bars (2 pouches from
8.9-oz. box), unwrapped
4 (6 ounce) containers fat free vanilla yogurt
4 teaspoons chopped walnuts
In 8-inch skillet, melt butter over medium heat. Add 1/4 cup walnuts
and the brown sugar; stir until sugar is melted. Add bananas; cook 1 to
2 minutes, stirring gently, until bananas are coated. Stir in orange
juice and rum extract. Cook an additional minute or until liquid is
thick and syrupy. Remove from heat. Reserve 4 banana slices for garnish.
For each serving, spoon about 1/3 cup remaining banana mixture into
each 10-oz. dessert bowl. Chop 1 granola bar; reserve 2 teaspoons for
garnish. Sprinkle remaining chopped granola over banana mixture. Spoon
1 container yogurt over granola. Garnish each serving with 1 teaspoon
walnuts, reserved 2 teaspoons chopped granola and 1 reserved banana
slice. Serve immediately.
GREEK BURGERS
1 cup plain yogurt
1/3 cup crumbled feta cheese
3 tablespoons chopped fresh mint
Fresh ground pepper to taste
2 pounds ground lamb, beef or turkey
1 beefsteak tomato, sliced into 6
6 (4-inch) Pita pockets, split
Mix together yogurt, feta cheese, mint and pepper; set aside. Divide
the ground meat into 12 equal portions. Shape each portion into a thin
patty, about 4" wide. Place one tablespoon of the yogurt feta mixture
onto 6 patties, then top with the remaining meat patties, being careful
to seal the mixture in.
Grill or broil the stuffed burgers for about 5-8 minutes, turning once.
Serve immediately on the split Pitas with a slice of tomato and
remaining yogurt sauce. Serves 6
CRANBERRY PECAN
MUFFINS
~Thank you, Lori
3 cups flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup sugar
2 eggs
1/3 cup vegetable oil
1/4 cup milk
2 cups yogurt,plain or vanilla
1 teaspoon grated lemon zest
1 1/4 cups cranberries, coarsely shopped
3 tablespoons pecans, coarsely chopped
Preheat oven to 375 degs. Sift dry ingredients into large bowl; set
aside. In medium bowl, beat eggs. Add oil, milk, yogurt and lemon zest
and stir until well blended. Pour mixture into dry ingredients and stir
just until moistened. Gently fold in cranberries. Spoon into greased
and floured muffin tins and top with chopped pecans.
Bake 20-25 minutes (15-20 minutes for small muffins), or until
toothpick inserted in center comes out clean. Cool several minutes on
wire rack; remove from pan and cool completely. Makes 12 large or 18
small muffins.
POUND CAKE
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/3 teaspoon baking powder
1/2 cup plus 1 tablespoon unsalted butter, cut into pieces and softened
1 cup sugar
2 large eggs, at room temperature
1 cup vanilla Greek yogurt, at room temperature
Arrange rack in middle of oven and preheat to 375 degs. Coat an 8½ x 4½
x 2½-inch loaf pan with 1 tablespoon butter and dust with 2 tablespoons
flour. Set aside. Combine flour, salt and baking powder and set aside.
Beat butter and sugar with electric mixer on medium speed in medium
bowl until light and fluffy, about 5 minutes, scraping down bowl as
needed. Add eggs one at a time and beat for 1½ minutes, scraping down
bowl as needed.
With mixer on lowest speed, add flour mixture in three additions,
alternating with two additions of yogurt. Pour into prepared pan and
smooth top with spatula. Bake for 40-45 minutes, until golden brown on
top, and cake springs back when pressed. Remove cake to wire rack and
cool for 10 minutes. Invert pan, remove cake from pan(s), and cool on
rack. Store cake, wrapped in aluminum foil, at room temperature for up
to three days. If desired, accompany with fruit and yogurt.
Nutrition Information: Calories 273, Fat 14g, Saturated Fat 9g, Trans
Fat 0g, Cholesterol 88mg, Sodium 186mg, Carbohydrate 33g, Fiber 0g,
Sugars 19g, Protein 6g
CORN CHOWDER
6 ears fresh corn (1 1/2 - 10oz bags of frozen corn)
1 medium onion, finely chopped
1 tablespoon olive oil
4 cups vegetable broth
2 medium red potatoes, finely chopped
1 red bell pepper, chopped
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice
1/4 teaspoon cumin
1 1/2 cups low fat plain Yogurt
Salt and pepper to taste
Remove corn kernels from the cobs and reserve. Place a large soup pot
over medium-high heat. Add olive oil and saute onions until
translucent. Add vegetable broth and bring to a boil. Add potatoes and
cook for 8 minutes or until tender. Add corn kernels, red peppers and
spices and cook for 2 minutes longer. Remove from heat; pour soup
through a strainer, reserving vegetables and broth.
Place half of the vegetables in a bowl, and gently mix in the yogurt.
This will help to temper the yogurt and prevent it from separating.
Combine the remaining vegetables and broth in a blender, and puree
until smooth. Place the pureed vegetables and broth in soup pot over
medium heat, and then stir the yogurt and vegetable mixture back into
the pot. Serve warm and garnish with a dollop of plain yogurt.
Serves 6
COFFEE SHAKE
3 whole ice cubes
2 tablespoons yogurt, flavor of choice
1 cup low fat milk
1 cup coffee ice cream
Blend all ingredients in blender until desired consistency.
CRUNCHY BANANA
COLADA BREAD
Makes: 1 loaf; 16 slices
3/4 cup sugar
1/2 cup unsalted or regular butter, softened
2 eggs
1 cup mashed very ripe bananas (2 medium)
1 container (6 ounce) Piña Colada yogurt
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
4 Granola Bars, coarsely crushed
1/4 cup flaked coconut
Heat oven to 350 degs. (If using dark pan, decrease oven temperature to
325 degs.) Generously grease 9x5-inch loaf pan with shortening or spray
with cooking spray. In large bowl, beat sugar and butter with electric
mixer on medium speed until well blended. Beat in eggs, bananas and
yogurt. Add flour, baking soda and salt; beat until combined. Stir in
1/2 cup of the crushed granola bars until well combined. Pour batter
into greased pan.
In small bowl, mix remaining 1/4 cup crushed granola bars and the
coconut. Sprinkle evenly over batter in pan; press in lightly. Bake for
60 to 70 minutes or until toothpick inserted in center comes out clean,
covering with foil during last 15 to 20 minutes of baking to prevent
excessive browning. Cool in pan on wire rack 15 minutes. Remove loaf
from pan; place on rack. Cool completely, about 2 hours. Wrap tightly
and store in refrigerator.
FRENCH TOAST
2 1/2 cups vanilla yogurt, divided
4 large eggs
1/2 teaspoon ground cinnamon
Zest of one orange
12 thick slices country style or potato bread
1/4 cup seedless berry jam
In a bowl mix together 2 cups yogurt, eggs, cinnamon, and orange zest.
Pour yogurt mixture into 9” x 12” baking dish. Place 4 slices of bread
on clean work surface. Spread the 2 Tbsp. yogurt and 1 Tbsp. berry jam
over each of the bread slices, top each with another piece of bread,
and add to yogurt mixture in the baking dish. Turn to coat both sides
and cover with plastic wrap and allow casserole to soak, refrigerated,
at least 15 minutes.
In a non stick skillet heat a touch of oil. Griddle the yogurt soaked
sandwiches for 4-5 minutes per side (or until golden brown and heated
through. Sprinkle with powdered sugar and serve with syrup.
CUCUMBER, TOMATO AND
ONION SALAD
1 English cucumber, peeled, seeded, and cut into 1/2-inch cubes
2 plum tomatoes, seeded and cut into 1/2-inch cubes
1/2 to 1 onion to taste, finely chopped
2 cups plain whole milk yogurt
2 teaspoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 tablespoon finely chopped fresh cilantro
Stir together cucumber, tomatoes, onion, and yogurt. Heat oil in a
small heavy skillet over moderate heat until hot but not smoking, then
cook mustard seeds, and cumin, stirring, until mustard seeds begin to
pop. Pour oil mixture over vegetables and stir until combined. Stir in
cilantro and salt to taste. Makes about 3 cups.
OVEN FRIED CHICKEN
1 cup (8 ounce) plain Greek yogurt
1 tablespoon Dijon mustard
2 garlic cloves, minced
4 chicken leg quarters, skin removed and halved at joint
Olive oil cooking spray
1/2 cup whole-wheat flour
1½ teaspoon sweet paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon black pepper
Whisk together yogurt, mustard and garlic in shallow dish. Add chicken
and turn to coat. Cover and marinate in refrigerator for 30 minutes or
up to 8 hours. Preheat oven to 425 degs. Line a baking sheet with foil.
Set wire rack on baking sheet and coat with cooking spray.
Put flour, paprika, thyme, baking powder, salt, and pepper in plastic
bag. Remove chicken from marinade and shake off excess. Place 2 pieces
in bag and shake to coat. Remove chicken, shake off excess coating, and
place pieces on prepared rack. Repeat with remaining chicken. (Discard
any leftover flour mixture and marinade.) Moisten chicken pieces with
spray. Bake the chicken until golden brown and no longer pink in
center, about 40 to 50 minutes or until thermometer inserted into
center of pieces reads 170 degs.
Nutrition Information: Calories 386, Fat 14g, Saturated Fat 4g, Trans
Fat 0g, Cholesterol 139mg, Sodium 461mg, Carbohydrate 16g, Fiber 2g,
Sugars 2g, Protein 47g
BANANA COCONUT RICE
PUDDING
1/2 cup low fat 1% milk
3 tablespoons sugar
3/4 cup unsweetened shredded coconut, divided
1 teaspoon vanilla
1 1/2 cups steamed rice
1 cup low fat vanilla yogurt
1 large banana, sliced
2 teaspoons cinnamon for garnish
In a medium-size saucepan over medium heat, combine milk, sugar and 1/2
cup of coconut. Bring to a simmer and remove from heat. Whisk in
vanilla. In a medium size mixing bowl, add cooked rice and pour milk
mixture over rice. Fold in yogurt and sliced bananas. Divide rice
mixture evenly into 4 custard cups. Refrigerate for at least 1 hour.
Add remaining 1/4 cup of shredded coconut to a small skillet over
medium low heat and cook until golden brown, using a small spoon to
turn coconut frequently. Top each serving with a dusting of cinnamon
and toasted coconut.4 servings.
Nutrition Facts (per serving) Calories 310, Calories from Fat 100,
Total Fat 11g, Saturated Fat 9g, Cholesterol 5mg, Sodium 55mg, Total
Carbohydrates 48g, Dietary Fiber 4g, Sugars 25g, Protein 6g, Vitamin A
2%, Vitamin C 6%, Calcium 15%, Iron 10%
BROCCOLI WALNUT TART
8 ounces plain yogurt
10 inch frozen pie shell
1 pint milk
6 eggs
2 pinches nutmeg
½ teaspoon chopped parsley
7 ounces cooked broccoli, roughly chopped
7 ounces feta cheese, finely diced
9 ounces walnuts, chopped
Pepper to taste
Bake the pie shell, without filling, as per the manufacturer’s
instructions. Whisk together the yogurt, milk, eggs, nutmeg and parsley
in a large mixing bowl to make the custard. Season to taste.
In the baked crust, place the broccoli and diced feta equally over the
base. Pour the yogurt mix over until the crust is full and sprinkle the
walnuts on top. Bake for 25 to 35 minutes in oven (400 degs). When
golden brown remove from oven and cool on wire rack.
BERRY SMOOTHIE
1 cup (8ounce) strawberry Greek yogurt
1/2 cup fresh or frozen raspberries
2 ice cubes (optional)
1 frozen banana
Place all ingredients in blender and blend until smooth. If using
frozen fruit, omit ice cubes.
Nutrition Information: Calories 234, Fat 1g , Saturated Fat 0g, Trans
Fat 0g , Cholesterol 0mg, Sodium 90mg, Carbohydrate 61mg, Fiber 7g,
Sugars 42g, Protein 21g
CARRIBEAN PORK LOIN
3 tablespoons butter or margarine
4 boneless pork loin chops (about 1 pound)
1 teaspoon salt
1/2 to 1 teaspoon pepper
2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch-thick
slices (about 1 pound)
1/4 cup orange juice
3 tablespoons packed brown sugar
1 container (6 ounce) orange yogurt
Heat oven to 375 degs. In 10-inch skillet, melt butter over medium-high
heat. Add pork chops; sprinkle with salt and pepper. Cook 2 to 4
minutes, turning once, until browned on both sides. In ungreased 8-inch
square (2-quart) glass baking dish, layer sweet potato slices. Place
pork chops over potatoes.
In same skillet, cook orange juice and brown sugar over medium heat
until brown sugar is melted; pour over pork and potatoes. Cover dish
tightly with foil. Bake at 375 degs for 35 to 50 minutes or until pork
is no longer pink and meat thermometer inserted into center of pork
chop reads 160°F.
Remove pork chops and potatoes from dish; place on serving platter.
Pour remaining liquid from dish into small saucepan; stir in yogurt.
Cook over medium heat, stirring occasionally, until sauce is thoroughly
heated. Pour sauce over pork chops and sweet potatoes.
BLUEBERRY COFFEE CAKE
3 1/4 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
2 cups plain yogurt (16 ounces)
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners’ sugar for dusting
Preheat the oven to 350 degs. Grease and flour a 9-inch Bundt pan In a
large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the yogurt and vanilla.
Combine the flour, baking powder and salt; stir into the batter just
until blended. Fold in the blueberries
Spoon half of the batter into the prepared pan. In a small bowl, stir
together the brown sugar, cinnamon and pecans. Sprinkle half of this
mixture over the batter in the pan. Spoon remaining batter over the top
and then sprinkle the remaining pecan mixture over. Use a knife or thin
spatula to swirl the sugar layer into the cake
Bake for 65 to 70 minutes in the preheated oven, or until a knife
inserted into the crown of the cake comes out clean. Cool in the pan
over a wire rack. Invert onto a serving plate and tap firmly to remove
from the pan. Dust with confectioners’ sugar just before serving.
IRISH SODA BREAD
3 cups all purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
4 tablespoons butter
1 cup dried currants
1 1/2 cups low fat Plain Yogurt
Preheat the oven to 350 degs. In a large mixing bowl, combine dry
ingredients. Cut in butter until clumps are pea-sized. Stir in currants
and yogurt. Turn the dough out onto a floured cutting board, knead 1
minute, and shape into a disc. Slice an "X" in the top of loaf and bake
on a greased baking sheet for 45-50 minutes. One 8-inch wide loaf.
OVEN BAKED PEARS
2 pears, cored and cut into 4 wedges
1 cup honey
1 ounce currants or raisins
1 teaspoon grated lemon zest
1/3 teaspoon ground nutmeg
Preheat oven to 400 degs. Cut 2 sheets of foil, each about 12 inches
square. Place 1 foil sheet on work surface. Arrange 4 pear wedges,
overlapping slightly, on 1 half of foil. Take 1/2 cup honey and drizzle
half over the pears. Sprinkle with half the currants, half of the lemon
peel and a pinch of nutmeg.
Fold foil over, enclosing contents completely and crimping edges
tightly to seal. Repeat this process making two complete packets Place
on a preheated baking sheet and bake for 10 minutes. Allow to cool for
5 minutes, then open the tin foil parcels. Serve with chilled yogurt
and drizzle with the remaining honey.
AVOCADO SOUP
2 cups plain yogurt
3 large ripe avocados
Juice of one lemon
1 pint 2% milk
1 tablespoon fresh coriander, chopped
¼ teaspoon freshly grated nutmeg
½ teaspoon chopped chives for garnish
A few drops of Tabasco sauce to taste
Salt and black pepper to taste
2 ounces homemade croutons
Peel and chop the avocado into chunks, then place into a food
processor. Pour over the lemon juice; add the remaining ingredients and
process until smooth. Refrigerate for at least two hours before serving.
To serve, chill four soup bowls, pour in the soup, and garnish with
croutons and chives.
SQUASH CHEESECAKE
For the Base:
8 ginger nut cookies
4 ounces butter, melted
½ teaspoon cinnamon
The Filling:
1 pound butternut squash, with skin on and cut in 1-in cubes
4 ounces Ricotta
4 ounces cream cheese
2 cups plain yogurt
4 eggs
2 tablespoons lemon juice
3 1/2 ounces fine granulated sugar
Preheat the oven to 325 degs. Roast the butternut squash for 30 minutes
until tender, but not colored.
When cold enough to handle, scoop out the flesh and mash it with a fork
to make a puree. The puree needs to be as dry as possible. Line a 9-in
loose-based pan with a double layer of foil and baking parchment.
For the base:
Puree cookies in a processor, add cinnamon and melted butter. Puree
again then press the biscuit mixture in the double-lined tin to create
an even base.
For the filling:
Puree yogurt, butternut squash, ricotta, and cream cheese in the
processor. Add the eggs, sugar and the lemon juice. Pour the mixture in
the pan. Place the pan into a roaster and half-fill the roaster with
water. Bake for 1¾ hours, or until the filling has set with only a
small amount of wobble left at its center. Take the pan out of the
water bath and sit it on a cooling rack. When it is cool enough, put
the cheesecake in the refrigerator overnight. Remove the tin foil and
baking parchment. Cut into slices and serve with a big dollop of yogurt.
EGGS BENEDICT
6 eggs
6 slices Canadian bacon
3 English muffins
1 tablespoon chopped fresh chives, for garnish
For the Sauce:
3/4 cup Low fat Plain Yogurt
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon prepared Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
Prepare sauce first. Using a double boiler, whisk together yogurt,
lemon juice, egg yolks, mustard, salt, pepper and hot sauce. Cook
mixture over simmering water, stirring constantly for about 5 minutes,
or until sauce is thick enough to coat the back of a spoon. In a large
pan heat one and a half quarts of salted water to a boil.
Carefully break the eggs one at a time into the boiling water. When all
the eggs have been added, reduce the heat to medium. When the eggs
float to the top, remove them with a slotted spoon, drain briefly, and
reserve. To finish dish: Toast English muffins and place on plates. Top
each piece of toast with a slice of Canadian bacon and a hot poached
egg. Drizzle with yogurt sauce; garnish with chopped chives.
LEMON BREAD
1 egg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon lemon juice
3/4 cup sugar
1 cup low fat lemon yogurt
1/3 cup canola oil
1 1/2 cups all-purpose flour
In a large bowl, combine the flour, sugar, salt, baking soda and baking
powder. In another bowl, combine the egg, yogurt, oil and lemon juice.
Stir into dry ingredients until just moistened. Pour into an 8 x 4 x 2
inch loaf pan coated with nonstick cooking spray. Bake at 325 degs for
45-50 minutes or until a toothpick inserted near the center comes out
clean. Cool for ten minutes before removing from pan to a wire rack.
SUMMER QUICHE
6 eggs
3/4 cup plain yogurt
1/2 tablespoon basil
1/2 tablespoon thyme
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
1 zucchini, small, diced
1 yellow squash, small, diced
1 Vidalia onion, small, diced
3 roma tomatoes, diced
1 unbaked 9-inch pie shell
Preheat the oven to 375 degs. In a large bowl, combine the eggs,
yogurt, herbs, black pepper and Parmesan cheese. Beat well. Add the
onion, squash and tomatoes and stir. Pour the mixture into the pie
shell, and bake for 35-45 minutes or until cooked (the quiche should be
firm to the touch). Let cool for 10 minutes before serving. 6-8 servings
CITRUS YOGURT CAKE
3 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoons salt
2 cups Greek yogurt, plain or vanilla
1 teaspoons vanilla extract
Zest of one orange or lemon (or more)
1 1/2 cups sugar
3 large eggs
1 cup olive oil
Confectioners’ sugar
Orange or lemon slices
Preheat the oven to 350 degs. Butter and flour a bundt pan. Mix
together the flour, baking powder, baking soda and salt. Combine the
yogurt, citrus zest and vanilla. Cream the sugar and the egg, add the
oil. Alternately add the flour mixture with yogurt, and mix until just
combined, being careful not to over mix. Pour the batter into the
prepared pan and bake for 50-55 minutes or until a toothpick comes out
clean. Cool in pan on a rack for 10 minutes. Sprinkle the cooled cake
with confectioners’ sugar if desired, and serve with orange or lemon
slices.
CUCUMBER DIP
2 cups (16 ounces) plain Greek yogurt
1 medium cucumber, peeled, seeded, finely chopped, and squeezed dry in
a kitchen towel
1 cup (8 ounces) crumbled feta
2 garlic cloves, minced
1 teaspoon dried oregano
2 tablespoons minced onion
1 tablespoons fresh lemon juice
Mix all ingredients together in bowl. Cover and refrigerate 1 hour or
so overnight before serving.
Nutrition Information (per Tbsp): Calories 22, Fat 1g, Saturated Fat
1g, Trans Fat 0g, Cholesterol 4mg, Sodium 59mg, Carbohydrate 1g, Fiber
0g, Sugars 1g, Protein 2g
HONEY AND PECAN
FREEZER TREAT
2 cups plain yogurt
8 ounces honey
5 egg yolks
3 sugar
8 ounces chopped pecan nuts
Combine egg yolks, sugar and honey and whisk slightly. Bring yogurt
gently to the boil. Pour yogurt onto egg mix and put back on heat.
Stirring all the time, bring yogurt mixture to simmer. The mixture
should then thicken, do not boil. Remove from the heat and add pecan
nuts. Cool, then freeze. Stir every hour until set. This will take
approximately 4 – 6 hours.
CHILLED MACARONI
1 pound cooked Linguini pasta
2 cups plain yogurt
4 tablespoons curry powder
2 red peppers
1 diced mango
4 crushed cloves of garlic
Dry chili flakes
Chopped coriander
Salt and pepper
Chopped chives
Brush the red pepper with oil and grill until black; then place in a
plastic bag and seal, which will loosen the skin with steam. When cool,
skin and dice. ix the curry powder, mango, garlic, chili, coriander,
chives, red pepper and yogurt. Add pasta and seasoning. Refrigerate,
then serve.
AMISH TURNIP
CASSEROLE
1-1/2 cups grated turnip
1-1/2 cups grated potato
3/4 cup milk
1/2 cup low fat yogurt
1/2 cup whole grain bread crumbs
1/4 cup sunflower, olive or safflower oil
2 medium onions, chopped
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
Preheat oven to 375 degs. Thoroughly mix all the ingredients, except
the bread crumbs, in a large bowl. Pour the mixture into a lightly
greased shallow casserole. Scatter the bread crumbs over the top. Bake
for 40 minutes. Serve immediately.
CHEESE SOUP
1/2 stick butter
3 green onions chopped
3 stalks celery with leaves chopped
2 carrots grated
2 cans chicken broth
2 cans cheese soup
1 can cream of potato soup
Parsley flakes
Tabasco sauce to taste
Salt and pepper to taste
8 ounces sour cream/or plain nonfat yogurt
3 tablespoons cooking sherry
Melt butter over low heat and saute onions, celery and carrots. Add
chicken broth; cover and simmer for 30 minutes. Add other soups,
parsley, Tabasco, salt & pepper. Stir in sour cream. Simmer 15
minutes. Add sherry and stir before serving.
SPAGHETTI SPECIAL
4 ounces of spaghetti
1/2 can chickpeas
2-3 garlic cloves
1/4 teaspoon red pepper flakes
1/4 teaspoon cumin
2 tablespoon plain soy yogurt
Water
Salt
Squeeze of a lemon
Cook spaghetti. While cooking spaghetti, add all ingredients in a
blender adding water a little at a time to get a saucy consistency.
Pour over cooked spaghetti. Serves 2
FRUIT FILLED SPRING
ROLLS
2 bananas, sliced into thin rounds
8 medium strawberries, cut into small pieces lengthwise
12 large square sheets of rice paper
1-2 containers strawberry flavored vegan soy yogurt
Any other fruits/ sauces- see variations below
Mint for garnish (optional)
Set up a wrapping 'station'. Have a large baking dish (big enough to
completely submerge a rice paper sheet) filled with warm water. Next to
that, have your package of rice paper, then your fruit, then your large
plate, paper towels or a kitchen towel, then serving plate covered with
plastic wrap.
Place one rice paper sheet into water and press down softly to cover.
Allow to sit 1 minute, then pull out gently- don't tear it! Place it
flat down on plate and place slices of banana and strawberry at the
bottom corner. Fold up corner, then fold over. Wrap in the sides, then
roll all the way up. It should look like a small egg roll. Best is 4
slices banana and a little over half a strawberry per roll. Its better
to under fill than to overfill, as the paper will tear. Place on your
serving plate and cover with the plastic wrap.
Wipe off your rolling plate and repeat with remaining sheets and fruit,
placing under plastic wrap after each one to keep from drying out.
After all wraps are used up, uncover rolls and (with a very sharp
knife), cut each in half on the diagonal. Arrange attractively on a
serving plate and divide soy yogurt between 4 small dipping bowls (1
for each person). Garnish with a drizzle of sauce and a sprig of mint.
HAWAIIAN TURKEY
1 cup onion, cut into 1 inch cubes
1/2 cup each red and green bell pepper, cut into 1 inch cubes
1 tablespoon butter
2 cups cooked turkey-cut into cubes
1 can (15-1/2 ounce) pineapple chunks in juice, juice reserved
1/2 cup orange juice
1 tablespoon lemon juice
1-1/2 teaspoon cornstarch
1 teaspoon lemon pepper
1 teaspoon basil
1/2 teaspoon salt
1-8 ounce container lemon yogurt
4 servings rice or noodles
In a large skillet over med-high heat cook onions and peppers in butter
or margarine 3-4 minutes. Add the turkey and cook 2-3 minutes until
heated.
In a small bowl combine reserved pineapple juice, orange juice, lemon
juice, cornstarch, lemon pepper, basil and salt. Stir into turkey
mixture until thickened. Remove turkey mixture from heat and stir in
yogurt and pineapple chunks. Return to heat for 2-3 minutes until hot
through.
GRILLED SWEET
POTATOES
6 large sweet potatoes, rinsed, with skins intact
1/4 cup olive oil
Salt
Freshly ground black pepper, to taste
Light the grill. Cut the sweet potatoes lengthwise into 8 spears each
(you will have 4 dozen all together). Set them, skin down, on a rimmed
baking sheet. Brush the cut sides with oil. When the coals turn gray,
place the spears on the grill, cut sides down. Cook the potatoes for
about 8 minutes, turning them often, until they are charred in spots
and cooked through (test them with the tip of a knife to make sure
they're soft). Arrange the potatoes on a large platter and serve with
the cilantro dipping sauce.
Cilantro Sauce:
1 cup low-fat plain yogurt
1/2 cup sour cream
1 fresh jalapeno or other hot chili pepper, cored, seeded, and finely
chopped
1/4 cup chopped fresh cilantro
2 tablespoons grated raw onion
3 tablespoons bottled salsa (hot or mild)
In a bowl, stir together the yogurt and sour cream. When the mixture is
smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa.
Stir again, and when the sauce is well blended, cover it tightly with
plastic wrap and refrigerate for at least 15 minutes (you can store
this sauce for up to 2 days). -
HONEY DEW SOUP
1/2 of a medium ripe honeydew melon
2/3 cup water
1/4 cup frozen limeade concentrate
1 (8 ounce.) carton vanilla yogurt
Thin slices of prosciutto ham
6 small thin slices ripe honeydew melon
Remove seeds from melon half; discard seeds. Scoop melon pulp into a
blender or food processor (approximately 2 1/2 cups pulp). Add water
and limeade. Cover and blend or process until smooth. Transfer mixture
into a large mixing bowl. Stir in yogurt. Cover and chill for 2 to 24
hours. Top each serving with a strip of prosciutto tied around a melon
slice. Serve with assorted cheeses. Preparation time: 20 minutes.
Serves: 6.
NEAPOLITAN TOSTADAS
3/4 pound ground turkey
1 eggplant,cubed
1 cup salsa
1 6 ounce can tomato paste
1/4 cup fresh parsley, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon fried oregano
1 10 oounce pkg frozen corn, thawed
4 Pita rounds,halved and toasted
1/2 cup Yogurt
2 cups lettuce, shredded
1/2 cup olives,sliced
1/2 cup Cheddar cheese, shredded
Combine turkey, eggplant, salsa, tomato paste,parsley, chili powder,
cumin, oregano and corn in slow cooker. Cover and cook on low 5 to 6
hours. Stir with a fork to break up large chunks of turkey. Spoon about
3/4 cup cooked turkey mixture on each pita half. Top with yogurt,
lettuce, olives and cheese, if desired.
SUN DRIED TOMATO DIP
1/4 cup sun-dried tomatoes
Balsamic vinegar
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup plain yogurt
2 cloves garlic, finely minced
1 tablespoons fresh basil, chopped (or 1 tsp. dried)
1/4 cup green olives, chopped
Place tomatoes in a small bowl and add balsamic vinegar until just
covered. Allow to soak for about an hour. Remove tomatoes from vinegar
and drain well. Chop finely and mix with other ingredients. Keep in
refrigerator until ready to serve. Makes 16 servings
TURKEY STUFFING LOAF
4 teaspoons margarine
2 small apples, pared & diced
1/2 cup each, shredded carrot, diced onion, celery, green bell pepper
13 ounces ground turkey
4 slices bread, cubed
1/2 cup plain low fat yogurt
2 eggs, beaten
1/4 teaspoon each, poultry seasoning & salt
Preheat oven to 375 degs. In non-stick skillet, heat margarine until
hot. Add apples and vegetables and saute, stirring constantly until
apples are soft. Remove from heat and stir in remaining ingredients.
Spray a 9 x 5 x 3 inch loaf pan with Pam, transfer turkey mixture to
pan. Bake until set, 35-40 minutes. Remove from oven, let stand 5
minutes. Invert on serving plate. Or cook in microwave about 15
minutes. Makes 4 servings.
Serve size:1/4 loaf. 330 calories, 33 g cholesterol, 27 g, protein 594
mg sodium; 201 mg. choleserol.
CARAMEL APPLE MILK
SHAKES
3 cups frozen vanilla yogurt
3/4 cup 1% low-fat milk
1/2 cup applesauce
1 teaspoon cinnamon
1/4 cup caramel topping
Place the yogurt, milk, cinnamon, and topping in a blender. Cover and
blend until smooth. Pour into 4 glasses. Serve immediately.
CHICKEN TIKKA
5/8 cup yogurt
4 crushed garlic cloves
1 1/2 inch fresh ginger, peeled & chopped
1 small onion, grated
1 1/2 teaspoon chili powder
1 tablespoon ground coriander
1 teaspoon salt
4 chicken breasts, skinned & boned
1 large onion, thinly sliced into rings
2 large tomatoes, sliced
2 tablespoons coriander leaves
Combine first 7 ingredients and set aside. Cut chicken into 1 inch
cubes. Add to marinade, mix well, cover and chill for 6 hours or
overnight. Heat broiler. Put chicken on skewers or in broiler pan and
broil (or grill) 5 to 8 minutes, turning occasionally until cooked
through. Garnish with onion rings, tomatoes, and coriander leaves and
serve. 4 servings.
FRIENDSHIP CAMPING
SALAD
Each person brings 1 piece of their favorite fruit - apple, orange,
banana, bunch of grapes, a few strawberries, etc. The leader brings 1
small container of any flavor yogurt. Each person cuts up their own
piece of fruit and adds to the bowl (or pot). Last, add the yogurt and
stir well. Serve. This is especially nice to serve if you have planned
a sack dinner for your first night camping.
FRUIT PIZZA
One large tortilla
1/2 cup vanilla yogurt
3 large strawberries
One banana
1 cup cantaloupe
1 cup pineapple
2 apricots
2 kiwis
1 orange (2 clementines)
Depending on the size of your tortilla, you may need more or less of
the ingredients listed. First, spread the yogurt over the tortilla,
enough to make fruit stick. Then cut the fruit into small enough pieces
to vary each bite of the pizza. Next arrange the fruit on the tortilla,
using more yogurt for paste if needed.
Source: http://vegetariansrecipes.org
LAMB CURRY
Curry is not a single spice, its actually a blend of spices such as
turmeric, red pepper, coriander, black pepper, cumin, fenugreek, lari
leaves, mustard seeds and sometimes cinnamon and clove.
1 tablespoon canola oil
1 tablespoon butter
2 pounds lamb stew meat, cut into 2" pieces
1 small onion, chopped
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger or 1/2 teaspoon dried
2 tablespoons curry powder
1 can (14.5 ounces) reduced sodium chicken broth
1/4 cup whole milk yogurt
2 tablespoons chopped fresh cilantro
2 tablespoons toasted pumpkin seeds (optional)
Heat butter and oil in a large Dutch oven over medium heat. Brown lamb
in batches; transfer to a plate. Discard all but 2 tablespoons fat. Add
onion to Dutch oven; cook until soft, about 5 minutes. Stir in garlic,
ginger, and curry powder. Cook, stirring, 1 minute more.
Return lamb and accumulated juices to Dutch oven. Pour in broth. Bring
to a boil over high heat; reduce heat to low and simmer until lamb is
very tender, about 1-1/2 hours. Add salt and fresh pepper to taste.
Remove from heat. Stir in yogurt, and cilantro. Servings: 4
Calories 480, Carbohydrates: 5.5 grams Net Carbs: 4 grams Fiber: 1
grams Fat: 23 grams
LOWFAT CHOCOLATE
MUFFINS
1-1/2 cup flour
3/4 cup granulated sugar
1/4 cup cocoa
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vanilla low fat yogurt
2/3 cup skim milk
1/2 teaspoon vanilla
Powdered sugar
Heat oven to 400 degs. Line muffin cups (2 1/2" in diameter) with paper
bake cups. In medium bowl, stir together flour, granulated sugar,
cocoa, baking powder, baking soda and salt; stir in yogurt, milk and
vanilla just until combined. Do not beat. Fill muffin cups 2/3 full
with batter. Bake 15-20 minutes or until wooden pick inserted in center
comes out clean. Cool slightly in pan on wire rack. Remove from pans.
Sprinkle powdered sugar over tops of muffins, if desired. Serve warm.
MAGIC BREW
1 (8-ounce) carton vanilla yogurt
1 cup orange juice
4 cups orange soda
Put the vanilla yogurt, orange juice, and 2 cups of the orange soda in
the blender container. Cover blender with lid. Blend on high speed
until combined. Turn off blender.
Pour the mixture into 2 ice cube trays. Cover the ice cube trays with
plastic wrap. Put the ice cube trays in the freezer. Freeze for 6 hours
or overnight.
Just before serving, remove the frozen cubes from 1 of the ice cube
trays. Put the cubes in the blender container. Add 1 cup of the orange
soda. Cover and blend on high speed until slushy. Turn off the blender.
Pour into 6 glasses. Repeat with remaining frozen cubes and orange
soda. Makes 12 servings.
Make-Ahead Tip: Prepare the fruit mixture. Pour into ice cube trays.
Cover and freeze up to 24 hours
CORNBREAD DAVIS
1 cup cornmeal
1 heaping teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup plain yogurt
1 can cream style corn
2 eggs, beaten
Preheat oven to 400 degs. Place greased 8" cast iron skillet or muffin
pan in hot oven while mixing batter. Combine cornmeal, baking powder,
salt and baking soda. Add yogurt, corn and eggs; mix thoroughly. Pour
into hot pan and bake for 20 minutes or until golden brown. Serves 6.
BAKED CHICKEN THIGHS
2 large shallots, or six small shallots
6 tablespoons fresh ginger, minced
1/4 cup lemon juice
2 teaspoons lemon zest
1 3/4 cups plain yogurt
1 1/2 teaspoons salt
2 tablespoons fresh thyme leaves, stripped from the stalk and rubbed
between fingers
12 chicken thighs
Puree shallots, ginger, lemon juice and lemon zest in a blender or a
food processor. Gently fold yogurt into puree with a wooden spoon. Stir
in salt and thyme.
Skin chicken thighs, trimming excess fat, and place them in a shallow
baking dish that is large enough to hold them in a single layer. Pour
the yogurt mixture over chicken thighs, turning the chicken pieces to
coat them on all sides, and marinate in refrigerator for an hour.
Heat oven to 425 degs. Bake chicken uncovered for 55 minutes, until
corners of chicken just begin to brown and marinade has thickened to a
paste. Chicken may be served hot or cold. serves 6
PORK TENDERS PAPRIKA
1 tenderloin of pork sliced 1/2 inch thick
2 tablespoons oil
1 small onion, chopped
2 garlic cloves, chopped
1 tablespoon Hungarian paprika
1/4 cup white vermouth
1/4 cup chicken broth
1 cup plain yogurt
Salt to taste
Saute pork in oil until juice run clear when sliced. Remove from
skillet. Saute onion, garlic and paprika slowly in oil. Add vermouth
and broth and cook down. Add pork slices and yogurt. Heat through but
do not boil. Serve over noodles. Serves 6
GRILLED EGGPLANT
WITH YOGURT SAUCE
4 small Japanese eggplant
1 teaspoon olive oil (or olive-oil spray)
3/4 cup nonfat plain yogurt
1 small clove garlic
1 scallion
Coriander, enough for 1 tablespoon chopped
Prepare stove-top grill or heat broiler. Wash eggplant and cut in half
lengthwise. Brush or spray cut surface lightly with oil and grill, cut
side down, or broil, cut side up, until eggplant begins to soften. Turn
and continue to cook until eggplant is soft, about 10 or 15 minutes
total. Spoon yogurt into serving bowl.
With food processor on, put garlic through feed tube and mince. Add
garlic to yogurt. Wash, trim and slice scallion. Wash, dry and chop
coriander. Mix scallion and coriander into yogurt. Top eggplant with
yogurt sauce. 2 servings
SANTA ROSA PIE
~Thank you, Mary
1 can (16 ounce) refried beans
1 can ( 6 ounce) avocado dip
1 can ( 4 1/2 ounce) chopped black olives, drained
3 medium green onions, chopped
1 can (4 ounce) chopped green chilies, drained
1 medium tomato, diced
1 cup shredded Cheddar cheese
1 cup plain yogurt
4 tablespoons Picante Sauce
On serving plate, spread bean into pie shape 8-9 inches in diameter.
Cover with avocado dip. Combine olives and green onions. Spread over
pie. Mix chilies and tomato. Spread on top. Cover with cheese, frost
with yogurt and spread picante sauce over top. Serve with tortilla
chips.
SHRIMP IN PAPRIKA
YOGURT SAUCE
1 1/2 pounds medium-size raw shrimp
1 large sweet red pepper, cored and seeded
1 large green pepper, cored and seeded
2 tablespoons butter
Salt and freshly ground pepper to taste
2 teaspoons paprika
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons Cognac
1/2 cup sour cream
1 cup drained plain yogurt
4 tablespoons chopped fresh coriander
Shell and devein the shrimp. Cut the red pepper into 1/2-inch cubes.
Slice the green pepper into 1 1/2-inch-long strips. Heat the butter in
a large nonstick skillet. Add the shrimp, salt, pepper and paprika.
Stir with a wooden spatula. When the shrimp become pink (they should
take 2 to 3 minutes), remove them with a slotted spoon, leaving the
cooking liquid in the pan.
In the same skillet, add the red and green peppers, shallots, garlic,
salt and pepper. Cook, stirring, about 3 to 4 minutes over medium-high
heat. Add the Cognac, shrimp and any juices that have accumulated. Cook
over medium heat for 2 minutes more. Add the sour cream and the yogurt.
Blend well and check for seasoning. Add the chopped coriander, and
bring to a simmer for about 30 seconds. Do not boil, or the sauce will
separate. Serve immediately. 4 servings
CHICKEN BREASTS WITH
CHILIES
6 whole chicken breasts, halved
Salt and pepper to taste
1/4 cup butter
1/4 cup cooking oil
1 large onion, thinly sliced
2 1/4 pounds chili peppers
1 cup milk
1/2 teaspoon salt
2 cups plain yogurt
1/4 pound Cheddar cheese, grated
Preheat oven to 350 degs. Remove bones and skin from chicken breasts
and cut each into 3 fillets. Season with salt and pepper. In heavy
skillet saute chicken in butter and oil until light brown on both
sides. Remove from pan. Saute onion in same pan until soft but not
brown. Set aside 3 chili peppers. Cut remaining peppers into strips and
remove seeds. Add pepper strips to onions, cover and cook 5 minutes.
Remove seeds from remaining peppers.
Combine peppers, milk and salt in food processor or blender. Mix until
smooth. Add yogurt and blend a few seconds more. Arrange half the
chicken in 9x11" ovenproof dish. Cover with half the pepper strips and
onions, then half the sauce. Repeat layers. Sprinkle with cheese and
bake for 30 minutes. Serves 8
APPLE AND CARROT
SALAD WITH YOGURT
1 cup yogurt
2 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 tablespoons chopped cilantro
4 carrots (12 ounces), peeled and shredded (3 1/2 cups)
2 apples (12 ounces), left unpeeled but cored and cut into 1/4-inch
sticks (3 1/2 cups)
Crusty French bread (optional)
Lettuce leaves (optional)
Combine the yogurt, vinegar, pepper, salt and cilantro in a bowl. Add
the carrots and apples, and mix well. Cover and refrigerate for a few
hours to soften the carrots slightly.
Serve the salad with crusty bread or spoon it onto lettuce leaves.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
DILLED CUCUMBER SALAD
2 large cucumbers, peeled and sliced thin
2 scallions, sliced thin
1 tablespoon lemon juice
1/4 cup nonfat yogurt
1/2 teaspoon dried dill
1/8 teaspoon garlic powder
Salt & Pepper to taste
In a large bowl combine all ingredients. Cover and refrigerate until
ready to serve
Per serving: calories -29, total fat-0.2g, protein-1.7g, carbs-5.9g,
cholesterol-0mg, sodium-14mg, fiber-1.6g.
STRAWBERRY SHAKE
Juice of 1 orange
2 pints strawberries, washed & hulled
1/2 teaspoon vanilla
1 cup plain non-fat yogurt
2-3 ice cubes
In blender or food processor, puree orange juice and berries. Add
vanilla and yogurt. Blend 1 minute. Add ice cubes, one at a time, and
crush. Serve in old fashioned soda glasses. Serves 6.
Per Serving: Calories-58, fat-trace,sodium-28mg, cholesterol-1mg,
carbs-12g, protein-16%.
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
YOGURT MUSTARD POTATO SALAD
6 new potatoes, sliced
8 oz natural yogurt
1 tsp wholegrain mustard
Juice of half a lemon
1 cup diced cucumber
2 spring onions, chopped
2 mushrooms, sliced
Lightly boil the potatoes in salted water for 15 minutes until just
cooked. Drain and keep warm.
Mix the yogurt with the mustard and lemon. Set aside. Toss the
cucumber, onion and mushrooms into the pan with the drained potatoes.
Stir in the yogurt, mixing well. Recipe makes 2 servings
Nutrition Facts
Amount Per Serving Calories 397 Calories from Fat 12 3% Cholesterol 3mg
1%
Sodium 44mg 2% Potassium 2201mg 63% Total Carbs 87.31g 23% Dietary
Fiber 11.3g 38%
Sugars 6.03g 4% Protein 11.57g 19%
ROOT BEER FLOAT
1 1/2cup fat free milk
6 ounces diet root beer
1/4 cup vanilla low fat frozen yogurt
3/4 cup ice cubes
1/2 teaspoon pure vanilla extract.
Place all ingredients in a blender of food processor. Blend 30 seconds
or until smooth. 2 servings.
Per serving: Calories 49, Cholesterol 4mg, sodium 8mg, carbs 8g, sugars
6g, protein 3 g.
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
HAM SALAD FILLING
1 cup ground cooked ham
1/3 cup finely chopped celery
2 teaspoons pickle relish
1/2 teaspoons prepared horseradish
1/4 cup plain Greek yogurt
Combine all ingredients and chill. Makes about 1 1/2 cups Serve as
sandwich with your choice of bread
BAKED HALIBUT WITH
SPICY YOGURT SAUCE
3/4 pounds halibut filets
1/4 cup Greek yogurt
1 tablespoons butter, melted
1/24teaspoon ground cumin
Pinch of cayenne
Pinch of salt
2 tablespoons thinly sliced green onions, green part only
Preheat oven to 350 degs. Spray an 8-inch square baking dish with
cooking spray. Rinse filets, pat dry with paper towels, and place in a
single layer in baking dish. Mix together yogurt, butter, cumin,
cayenne, and salt until thoroughly combined. Pour sauce evenly over
filets. Bake for 15-18 minutes, or until fish is opaque and flakes with
a fork. Place on individual serving plates, sprinkle with green onions,
and serve.
PEANUT BUTTER AND
BANANA BREAKFAST
BURRITOS
3/4 cup peanut butter
4 bananas
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tortillas, small
syrup, for topping
vegan powdered sugar, for topping
vanilla soy yogurt, for topping
Microwave bananas on high for one minute to soften. Skip this step if
your bananas are very ripe. Microwave tortillas for 15 sec if they were
refrigerated.
Mash bananas with fork, then add cinnamon, nutmeg and vanilla. Mix
together. *See note below.
Place tortilla on a flat surface. Spread 2-3 tablespoon of peanut
butter on tortilla. Use more or less depending on your taste. Leave the
edges (up to 1/4 ) of the tortilla empty.
Top with banana mixture. Roll up and set on a plate seam side
down. Continue until you have four burritos.
Top with syrup, vegan powdered sugar, and soy yogurt to taste. Serve
*You can prepare the banana mixture in a food processor, but I like the
chunky texture.
Serves: 2
RED LEAF LETTUCE
SALAD
3 cups torn red-leaf lettuce, rinsed well and spun dry
1 carrot, grated
1/2 small red onion, sliced thin
4 mushrooms, sliced thin
4 cherry tomatoes, quartered
3/4 cup broccoli florets, cut in1/2-inch pieces, blanched 1 minute in
boiling water, and drained
1/2 red bell pepper, cut into strips
1 teaspoon fresh lemon juice
1 tablespoon olive oil
1-1/2 teaspoon coarse-grained mustard
1/4 teaspoon sugar
Pinch of cayenne
1/2 cup plain yogurt
1 teaspoon finely chopped fresh parsley
1 hard-boiled large egg, quartered for garnish if desired
In a large bowl toss together the lettuce, carrot, onion, mushrooms,
tomatoes, broccoli, and bell pepper. In a bowl whisk together the lemon
juice, oil, mustard, sugar, cayenne, yogurt, parsley, and salt and
pepper to taste. Toss the salad with the dressing, combining well.
Divide the salad between 2 large salad plates and garnish with the egg.
Serves 2.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
|
|
|
|