Archive for Plain Yogurt
June 12, 2009 · Filed under Fresh Line Juice, Grated Lime Zest, Halved Seedless Grapes, Plain Yogurt, Thinly Sliced Celery, Toasted Pecan, Toasted Walnut, Unpeeled Apple · Tagged Apple, Baby Spinach, Curry Powder, Earthbound Farm* Organic Spring Mix Organic, Honey, Lime Juice, Lime Zest, Mayonnaise, Nonfat Plain Yogurt, Pecan, Raisin, Seedless Grapes, Sliced Celery, Sour Cream, Sugar, Walnut
Ingredients:
1/3 cup nonfat plain yogurt or sour cream
1/3 cup mayonnaise
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
2 teaspoons curry powder
½ teaspoon honey or sugar
½ cup thinly sliced celery
½ cup raisins
½ cup halved seedless grapes
1 unpeeled apple, cored and cut into 1/3-inch dice (1 cup)
½ cup toasted pecans or walnuts
1 ounces Earthbound Farm* Organic Spring Mix Organic or Baby Spinach (about 6 cups)
Procedure:
- Place yogurt, mayonnaise, grated lime zest, lime juice, curry powder and honey in a small bowl and whisk to combine.
- Place celery, raisins, grapes, apple and nuts in a large bowl. Add about half of the yogurt dressing and stir to combine.
- Just before serving, add the spring mix or spinach and toss to combine. Add more dressing if needed. Makes 4 servings. – Myra Goodman
*Brands may vary by region, substitute a similar product.
Photo courtesy: svherald
March 23, 2009 · Filed under Chopped Finely Spinach, Medium Saucepan, Plain Yogurt, White Stalk · Tagged Black Mustard Seeds, Brown Sugar, Chili Powder, Fenugreek Seeds, Ground Cumin, Ground Nutmeg, Saucepan, Spicy Spinach with Yogurt, Spinach Leaves, Yogurt
This dish is best made just before serving. Recipe unsuitable to freeze.
Ingredients:
20 spinach leaves (silverbeet)
30g ghee
2 teaspoons black mustard seed
¼ teaspoon fenugreek seeds
½ teaspoon ground cumin
½ teaspoon ground nutmeg
¼ teaspoon chili powder
1 tablespoon brown sugar
500g carton plain yogurt
Procedure:
- Chop spinach finely.
- Melt ghee in medium saucepan, stir in seeds, cumin, nutmeg, chili powder and sugar, stir over medium heat for about 2 minutes or until mustard seeds begin to pop.
- Serves 4.
February 20, 2009 · Filed under Chopped Walnuts, Cored Apples, Diced Celery Root, Finely Diced Apples, Finely Diced Celery Stalk, Fresh Mint Leaves, Fresh Pineapple, Medium Jicama, Peeled Apples, Plain Yogurt, Unpeeled Cucumber · Tagged Celeriac, Celery Root, Celery Stalks, Cucumber, Fennel Bulb, Granny Smith Apples, Jicama, Lemon Juice, Mint Leaves, Pineapple, Walnuts, Whole Yogurt
Ingredients:
4 Granny Smith apples, peeled, cored and finely diced
1 fennel bulb, finely diced (use less for a milder flavor)
Half a fresh pineapple, cored and finely diced
4 celery stalks, finely diced
Half a head of celeriac (celery root), peeled and finely diced
½ cup plain whole yogurt
4 oz (1/2 cup) chopped walnuts
1-2 tbsp lemon juice
1 cucumber, unpeeled, cut into half-inch slices
1 medium jicama, peeled and cut into silver dollar-sized slices
½ cup fresh mint leaves
Procedure:
Combine all ingredients except cucumber, jicama and mint; add salt and pepper to taste. Stack cucumber slices on jicama slices and spoon a dollop f the mixture on each. Garnish with a sprinkle of mint leaves.
Photo courtesy: delreypacking
February 17, 2009 · Filed under Boneless Sirloin Steak, Medium Bell Pepper, Melted Margarine, Plain Yogurt, Small Onion, Thinly Sliced Onion · Tagged Bell Pepper, Corn Chips, Corn Tortillas, FAt-free Italian Dressing, Italian Dressing, Lean Beef, Margarine, Onion, Salad Greens, Sirloin Steak, Vegetable Oil, Yogurt
Corn Chips (down)
¾ pound lean beef boneless sirloin steak
2 teaspoons vegetable oil
2 medium bell peppers, cut into strips
1 small onion, thinly sliced
4 cups bite-size pieces salad greens
1/3 cup fat-free Italian dressing
¼ cup Yoplait Fat Free plain yogurt
Prepare Corn Chips. Trim fat from beef steak if necessary. Cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Heat oil in 10-inch nonstick skillet over medium-high heat. Sauté beef in oil about 3 minutes or until no longer pink. Remove beef from skillet. Sauté about 3 minutes or until bell peppers are crisp-tender. Stir in beef.
Corn Chips
2 six-inch corn tortillas
1 tablespoon reduced-calorie margarine, melted
1/8 teaspoon salt
Heat over to 4000. Brush tortillas with margarine; sprinkle with salt. Cut each tortilla into 10 pieces. Arrange in ungreased jelly roll pan, 15 ½ x 10 ½ x 1 inch. Bake 5 to 6 minutes or until crisp. (Chips will become more crispy as they cool).
Photo courtesy: daveandheidi
February 6, 2009 · Filed under Large Onion, Plain Yogurt, Roasted Cashew Nuts, Sliced Onion · Tagged Besan Flour, Black Mustard Seeds, Cashew Nuts, Chili Powder, Coconut Milk, Eggplant, Ground Turmeric, Lemon Juice, Onions, Sesame Seeds, Sultanas, Yellow Mustard Seeds, Yogurt
Recipe is best prepared close to serving time. This recipe is not suitable to freeze or microwave.
Ingredients:
2 large (700g) eggplants, thinly sliced
oil for deep-frying
2 tablespoons oil, extra
2 large onions, sliced
1 teaspoon yellow mustard seeds
1 teaspoon black mustard seeds
2 tablespoons sesame seeds
½ cup sultanas
1/3 cup chopped salted roasted cashew nuts
½ teaspoon chilli powder
1 teaspoon ground turmeric
2 teaspoons besan flour
2 teaspoon sugar
2 tablespoons lemon juice
1/3 cup plain yogurt
2 tablespoons coconut milk
Procedure:
- Deep-fry eggplant slices a few at a time in hot oil for about 2 minutes or until lightly browned, drain on absorbent paper; keep warm.
- Stir in sesame seeds, stir over medium heat for about 1 minute or until seeds are golden.
- Stir in sultanas, nuts, chilli powder, turmeric, flour and sugar, stir over medium heat for 2 minutes.
- Stir in juice, yogurt, and coconut milk, bring to boil, reduce heat, simmer, uncover for 3 minutes. Serve onion mixtures with eggplants. Serves 4.
