Tag Archives: yogurt

Moroccan Carrot Salad

23 Saturday Oct 2010

Posted by in Recipe, Side, Vegetarian

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Yogurt, mint and cilantro add a wonderful flavor to lightly steamed carrots. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from Flatbread & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

  • 1 tsp ground cumin
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/4-1/2 tsp sugar
  • 3 tbsp plain greek yogurt
  • 2 pounds carrots, thinly sliced and steamed just until tender (about 5 minutes)
  • fresh ground pepper

DIRECTIONS

  1. In a mortar, grind cumin through salt until well blended. Transfer to a large bowl.
  2. Add oil, vinegar and sugar to the spice mixture and mix well. Slowly stir in yogurt.
  3. Toss steamed carrots with yogurt/spice mixture until well coated.
  4. Serve salad immediately or refrigerate for up to 2 hours. Bring to room temperature before serving.
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Cucumber, Mint & Basil Raita

08 Sunday Aug 2010

Posted by in Recipe, Side

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This simple yogurt based side dish is a delicious complement to spicy curry dishes, such as Chickpea & Cabbage Curry and Zucchini & Potato Sabzi. This recipe also tastes great with cherry tomatoes, sliced in half. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 16 oz organic greek yogurt (such as 2% fat Oikos Stonyfield farm)
  • 1 medium cucumber*
  • 1/4 cup chopped mint*
  • 1/2 cup chopped basil*
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper

DIRECTIONS

  1. Combine all ingredients and a large bowl. Mix well.

Zucchini & Potato Sabzi

08 Sunday Aug 2010

Posted by in Recipe, Side, Vegetarian

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This simple indian dish makes a fabulous side dish for most indian curries. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 1 pinch asafetida powder
  • 1 tsp cumin seeds
  • 1/2 tsp whole brown mustard seeds
  • 3-4 medium zucchini, yellow squash, or other type of summer squash*
  • 1/2 to 3/4 lb new potatoes*
  • 2 tbsp plain yogurt
  • 1 tbsp ground coriander
  • 1/2 tsp kosher salt
  • 1 tsp lemon juice

DIRECTIONS

  1. Cook potatoes in pressure cooker, according to your pressure cooker’s directions (or boil potatoes in a large pot of water until tender, about 7 minutes).
  2. Pour oil into a large pan or wok and turn heat to medium-high. When the oil is hot, add asafetida and then cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop, add the zucchini and potatoes. Stir fry for 5 minutes.
  3. Add the yogurt, and cook, stirring, until the yogurt is absorbed. Reduce heat to low and add coriander and salt. Stir for a minute. Add the lemon juice and toss.
  4. Serve with white basmati rice and chickpea curry.

Simple Tzatsiki

21 Monday Dec 2009

Posted by in Recipe, Side

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This sauce is a must have to accompany the lamb kebobs.  I found a recipe from epicurious and doctored it quite a bit to get the flavors closer to what I like from the Greek restaurants I’m fond of.

Ingredients

  • 1 English cucumber, peeled
  • 3 cloves garlic, smashed and finely chopped
  • 1/2 cup flat leaf parsley, chopped
  • 2 1/2 cups Greek yogurt
  • 2 tablespoons fresh lemon juice
  • Kosher salt and cracked black pepper
  • Dash cumin

Preparation

Quarter the cucumber and remove the seeds.  Chop into a fine dice.  Add all ingredients to the greek yogurt and stir.  Refrigerate before serving to let the flavors blend.

Cornbread

12 Saturday Dec 2009

Posted by in Bread & Dough, Recipe, Side, Vegetarian

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This is a hearty, moist and subtly sweet cornbread recipe from Moosewood Restaurant New Classics cookbook. Serve with a hearty soup or stew, such as Mexican Lentil Stew or Tortilla Stew with Roasted Turkey.

INGREDIENTS

  • 1 cup organic cornmeal (or corn flour – for a lighter cornbread)
  • 1 cup organic whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 organic, free-range eggs
  • 1/4 cup organic canola oil
  • 1/3 cup organic brown sugar
  • 1 cup organic low-fat plain yogurt
  • Butter
  • Honey

DIRECTIONS

  1. Preheat oven to 400 degrees F. Using cooking spray, evenly coat a 9-inch square baking dish.
  2. Combine the cornmeal, flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together eggs, oil, brown sugar and yogurt.
  3. Stir the wet ingredients in the dry ingredients until just blended (be careful not to over mix).
  4. Spread the batter evenly in the prepared baking dish. Bake for 20 to 25 minutes, until golden brown and a knife inserted in the center comes out clean.
  5. Serve with butter and drizzled with honey.

Mint Cilantro Chutney

20 Friday Nov 2009

Posted by in Dinner, Recipe, Sauce, Side

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Serve as a condiment with a variety of indian dishes, such as Indian Cauliflower Curry. Recipe adapted from Nutrition Action Health Letter (September 2009).

INGREDIENTS

  • 1/4 to 1/3 cup mint leaves
  • 1/2 to 3/4 cup cilantro leaves
  • 1/4 cup low-fat plain yogurt
  • 1/4 tsp kosher salt
  • 1/2 to 1 tsp sugar
  • 1 tbsp high quality bottled lemon juice

DIRECTIONS

  1. Puree all the ingredients in a food processor, to create a sauce. Makes about 1/2 cup.

Multigrain Pancakes with Fruit

31 Saturday Oct 2009

Posted by in Breakfast, Recipe, Vegetarian

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This is a hearty, breakfast pancake recipe. Unlike most pancakes, you won’t be hungry 2 hours after eating these. The recipe calls for fresh apples and raisins, but the pancakes are also delicious with frozen raspberries and/or blueberries.
INGREDIENTS
  • 1 ½ cup spelt flour
  • ½ cup unbleached, all-purpose flour
  • 1 cup oats
  • ¼ cup yellow cornmeal
  • 3 tsp baking powder
  • 1 tsp kosher salt
  • 1 ½ to 1 ¾ cup skim milk (use less for denser pancakes or more for lighter, fluffier pancakes)
  • 2/3 cup plain, low-fat yogurt
  • 2 tbsp canola oil
  • 2 eggs
  • ¼ cup brown sugar
  • 1 large apple, peeled, and finely diced
  • ¼ cup golden raisins (optional)
  • 1/4 tsp cinnamon (optional)

DIRECTIONS

  1. Combine first 6 ingredients; stir well and set aside.
  2. Combine milk through brown sugar in a separate bowl, whisk until combined well.
  3. Add to flour mixture, stirring until smooth. Fold in diced apple and raisins.
  4. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup.