Posts Tagged ‘Yogurt’

An Old Palestinian Potato Home Remedy for Tummy Troubles

Wednesday, March 27th, 2013

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The last time Mike and I were in the Middle East I came down with stomach bugs three different times in 40 days. That’s more times than I’ve been sick with tummy troubles during the rest of my adult life combined (other than that trip, I only remember having stomach flus twice since being a kid!). Lucky for me, my mother-in-law is well-versed not only in cooking, but also in home remedies, many of which very effectively use food as medicine.

As Hippocrates said, Let thy food by thy medicine and thy medicine be thy food. (more…)

Yogurt Mousse with Honey and Fresh Figs

Sunday, August 19th, 2012

Yogurt Mousse with Honey and Fresh Figs

A while ago a friend of mine was sweet enough to send me a copy of a book he thought I’d enjoy, called Mourad: New Morocan by Mourad Lahlou. My friend knows me well because I swooned over this book the instant I opened it. (more…)

Strawberry-Vanilla Smoothie

Thursday, February 16th, 2012

What is one thing you eat every single day?  For me it’s cottage cheese and for Mike it’s yogurt (ironically, I’m also a big yogurt eater but he won’t touch cottage cheese with a 10 foot pole).  That’s ok, I use the fact that he likes yogurt to my advantage.  Namely, to get more fruits and veggies into him whenever I can. (more…)

White Cow Dairy’s Gingerberry Yogurt

Monday, December 6th, 2010

The last time I went grocery shopping fortune smiled upon me.  Not just for finding this yogurt, (I’ll get to that in a minute) but also because Mike went shopping with me, which he does only once in a blue moon.  We were in the organic dairy area and Mike was ever-so-patiently checking the time on his phone and asking me (for the fifth time in two minutes…after we had been in the store a mere five minutes) how many items I had left on my grocery list, when I spotted the cutest little jar of yogurt.  Ever.  (If you remember my Sausages & Sauerkraut with German mustard, I guess it appears that I might have somewhat of a thing for cute little jars…I have absolutely no explanation for that, lol.) (more…)

Roasted Corn with Indian-Spiced Yogurt Sauce

Tuesday, August 24th, 2010

At the peak of corn season when fresh, local corn is at its finest, my favorite way to eat it is steamed on the cob.  I may add a touch of salt or butter, but other than that it needs nothing else.  After I’ve had my fill of eating corn on the cob this way for countless meals, I like to switch it up a little and look for different ways to make it.  This dish was inspired by a recipe I came across last winter in an Indian cookbook that I had bookmarked to make during corn season. 
The sauce has deep flavor from the onions and complexity from the spices.  It’s creamy and looks absolutely indulgent, but is actually yogurt-based and completely healthy.  I thought the sauce was a great pair with the corn’s sweetness.  As delicious as this sauce was with corn, during corn season I still prefer my old standby of fresh, steamed corn on the cob.  If you find you’re in the mood for a new way to eat corn, this is definitely worth a try though.  Also, I think it would be a great way to dress up frozen corn in the middle of winter.
 
A Note on Heating Yogurt:  Be sure to mix the yogurt into ingredients that are completely cooled and then heat it gently over low heat.  However, even if you do everything right your yogurt can still curdle.  (Such is the nature of yogurt.)  Mine did.  The good news is that this is one kitchen crisis that is easily solved.  Just mix together 1/2 TB cornstarch and 1 TB cold water; add this mixture to the sauce and bring the sauce up to a simmer, then remove from heat and proceed as normal.

Roasted Corn with Indian-Spiced Yogurt Sauce  (Adapted from Best Ever Indian Cookbook)

(Yield:  4 servings)

4 ears of corn on the cob, husks removed

2 TB canola oil, divided

1 small-medium onion, grated

1 clove garlic, grated

1/2-inch piece fresh ginger, grated

1 tsp sugar

1/4 tsp turmeric

1/8 tsp cumin

1/8 tsp chili powder

2 curry leaves*

1/4 c plus 2 TB plain, low-fat yogurt

1/2 TB cornstarch mixed with 1 TB cold water**

Salt and pepper

1 scallion, thinly sliced (optional, for garnish)

Preheat the oven to 425F.  Cut each ear of corn into 2 pieces, then toss the corn with 1 TB canola oil and a pinch of salt and pepper.  Roast at 425F for 15 minutes, then turn the oven down to 350F and roast 20 minutes.  Flip the corn a couple times (or carefully give the pan a good shake) while cooking.

In a medium skillet over medium-low heat, combine the remaining 1 TB oil with the onion, garlic, ginger, sugar, turmeric, cumin, chili powder, curry leaves, 1/4 tsp salt, and a pinch of pepper.  Cook until thickened and browned (about 10-12 minutes), stirring occasionally.  Cool the onion mixture, then stir in the yogurt.  Cook on low heat until warm, stirring frequently.

If your sauce curdles, whisk in the cornstarch slurry, bring to a simmer (stirring constantly), then remove from heat and continue as normal.**

Taste the sauce and add salt, pepper, and/or sugar as desired.  Serve the corn topped with the sauce.  Sprinkle the sliced scallion on top if desired.

*Curry leaves are available at Asian markets.

**You will only need the cornstarch slurry if your yogurt curdles.

Shakriya (Arabic Meat in Yogurt Sauce)

Tuesday, May 4th, 2010

Meat in Yogurt Sauce

I’m going to be honest right from the start. This soup really is an acquired taste. The first time I had it, not only did I think the very idea of it was strange (it’s basically yogurt soup), but I didn’t like how it tasted either (it was tangy!). I was able to spend quite a bit of time in the Middle East when my hubby and I first married…and the longer I stayed the more my tastes changed. It was right around the time I started enjoying slimy green soup that I also started to like Shakriya. Even though Mike and I no longer live in the Middle East we regularly eat (and love) this dish. (more…)

Pumpkin Yogurt Pound Cake 2 Ways

Thursday, October 1st, 2009

all-through-the-year-cheer-fallThe first holiday Brandy and I are celebrating for our All Through the Year Cheer Event is Halloween!  To Brandy and I, Halloween says apples and pumpkins, so this month we’ll feature several recipes with those ingredients.  (For some reason, Halloween always puts me in the mood to watch the first Harry Potter movie…I think because of the scene where they show the dining hall of Hogwarts all decked out with pumpkins!)  The first recipe I’m featuring is a Pumpkin Yogurt Pound Cake.  This recipe is actually a 2-for-1, since I used the same batter to make two completely different cakes.  The first cake is more for the kiddies, with a colorful, speckled interior (thanks to decorative cake sprinkles) and a pumpkin buttercream frosting.  The second cake is a little more grown-up, with dark chocolate and cranberries and a pumpkin glaze.  I love them both!

 

A couple of days before Halloween, we’ll be taking recipe submissions for your Halloween recipes.  Your recipes will be included in our round-up, and you don’t need a blog to enter your recipe…don’t forget, there will be a prize!  (The prize will be announced later this month.)  And remember, your recipe can be for ANYTHING that says Halloween to you!

 

Happy Halloween!

 

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Speckled Pumpkin Yogurt Pound Cake with Pumpkin Buttercream Frosting

 

Speckled Pumpkin Yogurt Pound Cake:

¾ c unsweetened pumpkin puree

½ c yogurt

1 c brown sugar

3 large eggs

1 tsp pure vanilla extract

1/3 c canola oil

1 c all-purpose flour, plus more to flour the pan

½ c whole wheat flour (or you can use all-purpose)

2 tsp baking powder

½ tsp salt

½ tsp pumpkin pie spice mix

1/3 c fall-colored decorative jimmies/sprinkles

Butter, to grease the pan

 

Pumpkin Buttercream Frosting (From A Year In the Kitchen)

¼ c unsweetened pumpkin puree

1 stick salted butter

1 tsp pure vanilla extract

¼ tsp pumpkin pie spice mix

About 1 pound powdered sugar

 

A loaf pan, or a round cake pan

 

Preheat the oven to 350F.  Butter and flour your baking pan.  Mix together the pumpkin and yogurt, then stir in the brown sugar, then the eggs and vanilla, then the oil.  Stir in the flours, baking powder, salt, and spice.  Fold in the sprinkles.  Transfer the batter to the prepared baking pan and bake for 25-50 minutes until a toothpick inserted into the center comes out clean.  Your baking time will vary depending on the size of pan you use (for example, a round cake pan takes less time than a loaf pan) and the material your pan is made of (for example, silicone cooks faster than glass or metal bakeware).  Allow the cake to cool completely on a wire rack.

 

For the buttercream:  Cream together the pumpkin, butter, vanilla, and spice.  Gradually beat in the sugar until the pumpkin is no longer separated out.

 

Frost the cake once it’s completely cool.

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Dark Chocolate Cranberry Pumpkin Yogurt Pound Cake with Pumpkin Glaze

 

Dark Chocolate Cranberry Pumpkin Yogurt Pound Cake:

¾ c unsweetened pumpkin puree

½ c yogurt

1 c brown sugar

3 large eggs

1 tsp pure vanilla extract

1/3 c canola oil

1 c all-purpose flour, plus more to flour the pan and coat the cranberries and chocolate

½ c whole wheat flour (or you can use all-purpose)

2 tsp baking powder

½ tsp salt

½ tsp pumpkin pie spice mix

1/3 c dried cranberries

1/3 c dark or semi-sweet chocolate chips

Butter, to grease the pan

 

Pumpkin Glaze (From Mommy, What’s For Dinner?) 

2 TB salted butter, melted

2 TB unsweetened pumpkin puree

1 TB milk

1 tsp pure vanilla extract

1/8 tsp pumpkin pie spice mix

1 c powdered sugar

 

A loaf pan, or a round cake pan

 

Preheat the oven to 350F.  Butter and flour your baking pan.  Mix together the pumpkin and yogurt, then stir in the brown sugar, then the eggs and vanilla, then the oil.  Stir in the flours, baking powder, salt, and spice.  In a separate bowl, combine the cranberries, chocolate, and 1 tsp of flour; stir to coat.  Fold the coated cranberries and chocolate into the batter.  Transfer the batter to the prepared baking pan and bake for 25-50 minutes until a toothpick inserted into the center comes out clean.  Your baking time will vary depending on the size of pan you use (for example, a round cake pan takes less time than a loaf pan) and the material your pan is made of (for example, silicone cooks faster than glass or metal bakeware).  Allow to cool on a wire rack.

 

For the glaze:  Whisk together all ingredients for the glaze.  (This makes quite a bit of glaze; you could probably cut the reicpe in half and it would still be enough.)

 

Glaze the cake when it’s still a little warm; I like to place it on a wire rack and pour the glaze over top.  Let the glaze set completely (the glaze will turn white) before cutting.

 

(Click on an image to enlarge)

 

Blogger Secret Ingredient Round-Up, Winner, and Next Week’s Host

Monday, September 21st, 2009

I have had so much fun hosting this week’s BSI.  Thank you all so much for your lovely recipe submissions.  There was a great mix of sweet and savory yogurt-inspired dishes, all of which I would absolutely love to taste…

 

1)      Jessica at Johnstone’s Vin Blac made Chicken Waldorf Wraps…

 

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2)      Natasha at 5 Star Foodie made Peaches and Cream…

 

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3)      Brandy at Nutmeg Nanny made Cardamom Yogurt Pudding with Orange and Cinnamon Honey Syrup…

 

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4)      Chiara at The Wandering Cook made Savory Yogurt Crustless Pie…

 

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5)      Graziana at Erbe in Cucina (Cooking with Herbs) made Indian Yogurt Sauce with Coriander…

 

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6)      Sandhya at Sandhya’s Kitchen made Chole Puri with Onion Cucumber Raitha…

 

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Since all of these delicious dishes tempted me, I used a random number generator to determine the winner…

 

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Congrats Jessica!  Please email me with your address so I can send your prize…some specialty tea!

 

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A big thank you to Dawn of Healthy San Diego Living, who has agreed to host next week’s challenge!  Head over to her blog later today to see what ingredient she’s chosen!

 

 

 

Beef Biryani Stuffed Inside Basmati Rice

Friday, September 18th, 2009

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Not long after we married, my husband introduced me to pilaf-style biryani, one of his favorite rice dishes that has meat and veggies cooked together with the rice; topped with toasted almonds or other nuts, it is really delicious. For the longest time that’s the only form of biryani we ever made. Then one evening at a Pakistani restaurant we ordered biryani and the rice came out in a dome-like shape, with the actual biryani nowhere to be found. Once we dug into the rice we saw that it was stuffed with the biryani. This dish was so beautiful and impressive I immediately knew I wanted to recreate it at home. (more…)

Baked Zucchini Fries with Homemade Buttermilk-Yogurt Ranch Dressing

Wednesday, September 16th, 2009

I know I promised a few recipes with yogurt this week, in honor of the Blogger Secret Ingredient.  It came at a good time because I was planning on making baked zucchini fries, and what goes better with zucchini fries than ranch dressing?  And ranch dressing goes perfectly with almost anything I can think of (raw veggies, crackers, sandwiches, grilled meats, etc.) so I always make extra.  The zucchini is really just a guise so I don’t just eat the ranch by itself.

 

A Note on the Buttermilk:  If you don’t have buttermilk you can make your own.  Pour ½ c of milk into a small bowl, then add ½ TB of lemon juice or vinegar (I like to use some kind of white vinegar for this).  Don’t stir!  Let it sit for 10 minutes to curdle, then use.

 

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Baked Zucchini Fries with Homemade Buttermilk-Yogurt Ranch Dressing

 

(Yield:  2 servings, plus extra dressing)

 

Zucchini Fries:

1 medium zucchini, cut into long, thin pieces

¼ c Italian-style dry breadcrumbs

2 TB fresh grated Parmesan cheese

2 tsp dried herbs (any combination of parsley, basil, oregano, thyme, etc.)

½ tsp garlic powder

Pinch salt and pepper

1 egg beaten with 2 TB milk

Cooking spray

 

Buttermilk-Yogurt Ranch Dressing:

½ c buttermilk

5 TB Greek plain low-fat yogurt

1 TB dried parsley

½ tsp dried dill

½ tsp garlic powder

½ tsp onion powder

Salt and pepper to taste

 

Preheat the oven to 400F.  Lightly spray a baking sheet with cooking spray.  In a shallow bowl, combine the breadcrumbs, cheese, dried herbs, garlic powder, and a pinch of salt and pepper.  Coat the zucchini in the egg/milk mixture, then in the breadcrumb mixture.  Arrange the zucchini in a single layer on a baking sheet and bake for about 15 minutes, flipping the zucchini once.

 

For the dressing, whisk together all ingredients.  Serve the zucchini alongside the dressing for dipping.

 

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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