Posts tagged ‘yogurt’

February 6, 2012

Food: Twice Baked Sweet Potato with Curry and Almonds.

If you make this, you will thank me.

I’m snacking on almonds a lot lately and adding them to the top of these sweet potatoes did the trick. It was the prefect consistency.

Silky sweet potato, salty cheese, spicy cilantro and crunchy almonds. I tried to use a lot of ‘y’s’ in that sentence.

These potatoes were large and long. I had one for lunch the other day and I’m going to have the other for lunch today.

 

 

Twice Baked Sweet Potato with Curry and Almonds

Makes enough for 2 portions, 1/2 potato each

Ingredient:

  • 1 sweet potato
  • 1/2 cup plain yogurt (Greek works best)
  • 1 teaspoon medium Yellow Curry powder
  • 1 teaspoon Tikka Masala
  • 1 tablespoon Cilantro, roughly chopped
  • 1/4 cup Parmesan cheese, finely grated
  • 1 pinch Kosher Salt
  • 1 pinch freshly ground black pepper
  • few drops Sriracha
  • 6-8 whole almonds, rough chopped

Method:

1. Bake/Roast whole sweet potato in oven at 375 degrees for 45 minutes or until tender to the touch. Remove and let cool.

2. Once cool enough to handle, cut in half. Remove center of potato and place in bowl. Be careful to not rip the skin (it is helpful to leave some of the ‘meat’ inside to keep the sides/skins in tack).

3. Combine all ingredients together. Add mixture back into each potato skin. Sprinkle chopped almonds on top. Bake for 10-15 minutes or until center of mixture is warm/hot and almonds are toasted. Eat while it is warm.

Ā 

September 26, 2011

Food: Jumbo Yogurt and Blueberry Muffins.

Blueberries are my favorite berry.

When I’m in the mood for quick baking I turn to muffins. and I always think of blueberry muffins. Yes, I should probably be a bit more adventurous but hey, at least I know what I like.

Look at the lonely half of muffin without butter. What a shame.

Blueberries have made an appearance on this blog before,Ā hereĀ andĀ here.

Thanks to The Pioneer WomanĀ for this recipe circa August 2008Ā -There is nothing like bringing back a recipe from 2008. I mean that was years ago.

I doctored it up a bit for the mile high city that I live in. And according to the PW herself, these are the awesome-est blueberry muffins…you be the judge.

Jumbo Yogurt and Blueberry Muffins

Yield= 1 dozen

Ingredients:

  • 3 cups minus 2 tablespoons flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2Ā teaspoonĀ salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1Ā heaping cup plain yogurt
  • 1 teaspoon lemon zest
  • 2 cups fresh blueberries, washed and dried
  • 1/2 teaspoon vanilla extract
  • Cooking spray
  • 2 tablespoons Turbinado sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon

Method:

Preheat oven to 385 degrees.

1. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

2. In another large bowl whisk together sugar, oil, vanilla, egg, yogurt and lemon zest. Add the dry ingredients and stir for 10 seconds.

3. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

4. Add mixture to muffin pans sprayed with cooking spray. Sprinkle remaining berries on top and press down lightly. Combine turbinado sugar, nutmeg and cinnamon together. SprinkleĀ sugar mixtureĀ over top.

5. Bake 20 to 25 minutes. Enjoy toasted and warm or at room temperature.

Ā 

May 3, 2011

Food: Tandoori Chicken Kabobs.

Kabob’s remind me of summer.

These are great for a party – since they are quick to grill -you won’t be standing at the grill for long – plus they can sit on a serving plate and don’t need to be eaten immediately.

The Greek yogurt marinade makes this dish. The chicken had great flavor and stayed super moist (ekk, I don’t like that word but had to use it here).

I found my inspiration within Bobby Flay’s Boy Gets GrillĀ Cookbook.

Tandoori Chicken Kabobs

Ingredients:

  • 1 cup, Greek Yogurt
  • 1 small yellow onion, chopped
  • 1 tablespoon ginger, minced
  • 1/4 cup water
  • 2 teaspoons salt
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon pepper (white or black)
  • 6 chicken breasts, cut into chunks
  • wooden skewers, soaked in water for at least 30 minutes
1. CombineĀ ingredientsĀ from Greek Yogurt through pepper in large mixing bowl. Add chicken to marinade and turn to coat. Cover andĀ refrigerateĀ for at least 6 hours.
2. Heat grill on high – mine was to 400 degrees.
3. Using the soaked skewers, spear 2-3 pieces per skewer. Keep the chicken pieces together and towards the top of the skewer – this will help with placing them on the grill and when you eat them.
4. Grill chicken until golden brown and just cooked through – about 5 minutes each side.

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