Tag: greek yogurt
Healthy Cole Slaw
I served this delicious concoction with the yummy fish!
- 2 cups shredded carrots and broccoli stalk (Trader Joes) or regular shredded green cabbage
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
- 2 tablespoons mayonnaise
- ¼ cup Greek yogurt
- Juice of one lemon
- Salt to taste
Transfer the shredded vegetables, cilantro and green onions in a serving bowl. Mix the mayonnaise, yogurt, lemon juice and salt together and add to the vegetables. Mix well and let sit for a hour before serving.
Smoked Paprika Fish Fry
My daughter loves fried fish- well, who doesn’t??? She loves ordering it whenever we go to London or Ireland…This one is a bit more flavorful than the ones in the restaurant…
- 2 pounds of your favorite fish, cut into 3- inch filets
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 2 teaspoons salt
- 1 egg white, beaten
Marinate the fish filets with the mixture of smoked paprika, ground coriander, salt and the beaten egg white in the fridge for 2 to 3 hours. Take out half an hour before frying.
- 1 cup all purpose flour
- ¼ cup cornmeal
- 1 teaspoon salt
Add oil to a frying pan, about an inch deep. Heat till 350 degrees F.
Mix the flours and salt together in a flat palate. Dredge the fish filets in the flour mixture and pan fry the fish till done. Serve with homemade oven fries.
Tartar Sauce
- 2 tablespoons mayonnaise
- ¼ cup Greek yogurt
- 1 teaspoon sweet relish
- 2 tablespoons dill, chopped
- Juice of half a lemon
- 1 teaspoon salt
Mix all the ingredients together and serve with the fish.
Chicken Tikka with Ginger
It is very easy to make this chicken. It can be marinated and even frozen until you need to use it. Obviously it is ideal to marinate the meat overnight but if you don’t have time- a few hours will do.
The chicken pieces make a great dinner as well. A vegetable and a starch on the side and your meal is balanced and done.
For those who are extremely busy through the week or work outside the home, it is great idea to marinate a big batch of chicken and have it on hand. If time is a commodity- you can skip the almond part- it will still taste delicious!
- 1 pound boneless chicken thighs, cut into bite sized pieces
- ¼ cup almond paste- soak ¼ cup blanched almonds in ¼ cup hot water for an hour. Process the mixture till smooth.
- 2 tablespoon greek yogurt
- 1 tablespoon heavy cream
- 1 tablespoon ginger, grated
- 2 teaspoons salt
- Juice of one lemon
- 2 teaspoons garam masala
Mix all the ingredients well and marinate the chicken over night or at least 2 to 3 hours.
Place the marinated chicken on a lined cookie sheet. Broil the pieces till golden brown on both sides.
Cilantro Cole Slaw
I served this healthy, delicious cole slaw with the fried fish. It was an amazing addition to an already yummy dish…
- 2 cups broccoli slaw (Trader Joes has it)
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
- ¼ cup mayonnaise
- ¼ cup Greek Yogurt
- ¼ cup cilantro chutney
- 1/2 cup dried cranberries
- Salt
Mix the mayo, yogurt and chutney in a small bowl. Transfer the slaw, cilantro, cranberries and green onions to a serving bowl. Add the yogurt mixture and mix well. Add salt if needed. Mix well and serve.
Cilantro Chutney
- 3 cups cilantro, washed and chopped roughly
- 4 green onions
- 2 limes, juiced
- 1½ teaspoons salt
- 1 teaspoon cumin
- 2 tablespoons olive oil
- ¼ cup water
Add all the ingredients to a blender. Blend till everything turns into a smooth sauce.
Thai Style Cheeseburgers with Lime Cilantro Mayo
My love of Asian cuisine continues with these delicious cheeseburgers.. they are really good. Feel free to marinate the meat overnight for extra yummy flavor and serve them with oven baked fries!
- 1 pound grass fed ground beef
- 2 tablespoons red curry paste
- 1 teaspoon grated galangal or fresh ginger
- 3 garlic cloves, grated
- 1/3 cup cilantro, chopped
- 1/3 cup basil, chopped
- 1/3 cup mint, chopped
- Zest of one lime
- 1 stalk lemongrass, smashed and chopped
- 1 to 2 teaspoons salt
- 1 tablespoons oil
Transfer all the ingredients to a bowl. Mix well and let sit for a couple of hours in the fridge. Take out half an hour before cooking. Form into 4 to 6 patties, depending how big you want the burgers.
Heat a frying pan with the oil and cook the burgers to the desired doneness. Top with cheese and serve on toasted rolls.
- 4 to 6 ciabatta rolls, sliced and toasted
- 4 to 6 cheddar slices
- Baby spinach
Lime Cilantro Mayo
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 garlic clove, grated
- Zest of one lime
- Juice of one lime
- ½ cup cilantro, chopped
- 2 teaspoons salt
Mix all the ingredients in a small bowl and serve with the cheeseburgers.
Feta Dip
I have been all about feta and dill since I came back from Greece! I was hosting book club and wanted to make an easy dip- so I checked what I had in my fridge and pantry and came up with this. It was a big hit. I served it with pita chips..
- ½ cup crumbled feta
- ½ cup Greek yogurt
- ¼ cup half and half
- 3 or 4 cherry peppers, chopped
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 1 to 2 teaspoons salt
- Hot sauce
Add all the ingredients to a serving bowl, mix well and serve with pita chips.
Achari Chicken Tikkas (Chicken Cooked In Pickling Spices)
I am always looking for different ways to cook chicken- I guess so is everyone else. It is easy to pick it up while doing your weekly shop- or in my case- daily shop. I have to admit- I prefer chicken thighs to any other part of the bird. I find it very versatile, forgiving and full of flavor. I especially use it when making ethnic dishes.
I love making chicken tikkas- my daughter loves them- and I feel good about giving her delicious, organic meat with some veggies on the side.
I felt like eating tikkas but I wanted to prepare them a little differently than my usual. The cooking method is the same- it is the marinade that is completely different- sky is the limit when it comes to flavoring the yogurt. I made a spice mix which is similar to pickling spices used in Indian pickles. It is a classic mixture of fennel seeds, fenugreek seeds with onion seeds, etc. It gives the chicken a delicious sweet, savory and liquorice flavor.
These are best if marinated over night- if you didn’t plan ahead, no worries- a couple of hours will be fine as well. Keep this recipe in mind as you start thinking of grilling outside- enjoy!!
Achari Mix
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- ½ teaspoon fenugreek seeds
- 1 teaspoon black cumin seeds
- 2 teaspoon onion seeds
- 1 teaspoon mustard seeds
Roast the seeds on stovetop until aromatic on medium heat- about 2 to 3 minutes. Cool and grind to a powder. Keep aside.
- 1½ pounds chicken thighs, boneless, skinless, cut into 2-inch pieces
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ¾ cups non-fat Greek yogurt
- ¼ cup half and half
- Juice of one lemon
- 3 teaspoons salt
- ½ red onion, sliced thin
- 1 lemon cut into wedges
Marinate the chicken in the garlic, ginger, yogurt, half and half, lemon juice, salt and the spice powder. Let it sit in the fridge over night or at least 2 to 3 hours.
Skewer the chicken pieces and cook under a broiler or on an outdoor grill. Cook till golden brown. Serve on a platter with sliced onions and lemon wedges.