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Posts Tagged ‘greek yogurt’

by Sarah Steimer

Curry broiled salmon over Greek yogurt slaw

A little mint goes a long way. The herb really makes this yogurt slaw pop and, along with the golden raisins, helps balance the earthy curry flavor in the salmon. A perfect Saturday meal!

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by Sarah Steimer

Winter cobb salad with a creamy citrus dressing

I love the creaminess of cobb salad dressings, and the citrus flavors in this version give it a wintery boost — in addition to the Christmas-style red and green of the pomegranate and Brussels. There are a lot of flavors and textures to this dish, but certainly not too many that the eater gets lost.

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by Sarah Steimer

    I love spinach in smoothies, LOVE it. My "wild card" ingredient for this smoothie was the matcha powder. You can always brew a small, strong amount of tea to add to a smoothie for an added boost, but matcha powder can be added straight, no steeping.

I love spinach in smoothies, LOVE it. My “wild card” ingredient for this smoothie was the matcha powder. You can always brew a small, strong amount of tea to add to a smoothie for an added boost, but matcha powder can be added straight, no steeping.

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by Sarah Steimer

The brightness of the Greek yogurt really picks up an otherwise rich crostini. This would be great as a brunch appetizer.

The brightness of the Greek yogurt really picks up an otherwise rich crostini. This would be great as a brunch appetizer.


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by Sarah Steimer

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These are really surprisingly filling. Most store-bought breakfast bars I’ve had just leave me hungrier, but all I need is one of these, a cup of coffee and I’m good to go.


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by Sarah Steimer

I love a nice, light sandwich for lunch, and these two don't require many ingredients and hardly any time. Cut off the crusts and slice into smaller bites and you also have some great tea sandwiches.

I love a nice, light bite for breakfast or lunch, and these two don’t require many ingredients and hardly any time. Cut off the crusts and slice into smaller bites and you also have some great tea sandwiches.

For the radish and scallions over Greek yogurt:

For each sandwich, use one piece of bread. Spread each piece of bread with about 2-3 tablespoons plain Greek yogurt. Top with one small, thinly sliced radish and one scallion, sliced on an extreme angle. Sprinkle with fresh crushed pepper.

For the apple with cinnamon over ricotta:

For each sandwich, use one piece of bread. Spread each piece of bread with about 2-3 tablespoons ricotta and sprinkle with ground cinnamon. Top with 1/4 of an apple, such as a Gala, sliced thin. Sprinkle again with cinnamon.

Recipes adapted from: Bon Appetit here and here

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by Sarah Steimer

Without a doubt, the two best parts of this salad were the dressing and the walnuts. I saved leftover dressing for another salad and will definitely be making those extremely simple sugared walnuts again.

Without a doubt, the two best parts of this salad were the dressing and the walnuts. I saved leftover dressing for another salad and will definitely be making those extremely simple sugared walnuts again.

  • 1/2 cup walnuts halves
  • 1/2 tablespoon vegetable oil
  • 1 teaspoon sugar
  • salt and pepper
  • 1/4 cup low-fat Greek yogurt
  • 1 tablespoon Sherry vinegar (I substituted red wine vinegar)
  • 1/2 teaspoon honey
  • 1/8 teaspoon ground coriander
  • 2 large carrots, scrubbed and sliced thin either with a peeler or mandoline
  • 3 medium radishes, cut into thin wedges
  • 1 scallion, sliced thin on a sharp diagonal

    Make sure the carrots are sliced very thin. A few of mine were too thick and would not curl.

    Make sure the carrots are sliced very thin. A few of mine were too thick and would not curl.

Toss the walnuts with the vegetable oil on a rimmed baking sheet. Bake at 375 degrees for about 6-7 minutes, or until lightly toasted and fragrant. Add the sugar, along with a pinch of salt and pepper, immediately after the walnuts are removed from the oven. Toss to coat.

Whisk together the yogurt, vinegar, honey, coriander, and a pinch of salt and pepper.

Place the carrots in colander, set in a bowl of ice water. Let sit until the carrots begin to curl, 2-4 minutes. Remove from the water and let dry, patting lightly with a towel.

Combine the carrots, radishes and scallions. Toss with as much salad dressing as you would like (I didn’t use it all). Serve topped with the sugared walnuts.

Makes about 2-3 servings.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

The original recipe called for dates as the fruit topping. No thanks, sounds boring to me. I happened to have half of a grapefruit in my refrigerator and opted for that --- so by all means, use what you have.

The original recipe called for dates as the fruit topping. No thanks, sounds boring to me. I opted to use a grapefruit half that I already had in the refrigerator. You can substitute whatever fruits you have on hand.

  • 1/2 grapefruit (from a fruit that has been cut width-wise, of course)
  • 2-3 teaspoons good-quality honey
  • pinch of sea salt
  • 1 tablespoon sesame seeds
  • 2 tablespoons uncooked quinoa
  • 1/2 cup low-fat or fat-free Greek yogurt

    The crunch of the quinoa and the tartness of the grapefruit definitely helps a groggy morning. Plus coffee, who am I kidding.

    The crunch of the quinoa and the tartness of the grapefruit definitely helps a groggy morning. Plus coffee, who am I kidding.

Use a small, sharp knife to cut along the membrane-defined sections of the grapefruit. Do not remove the sections. Drizzle the grapefruit with honey and add a pinch of sea salt. Place in a tin or glass baking dish under the broiler. Broil for about 5 minutes. Remove from the oven and set aside.

Toast the sesame seeds and quinoa over a low flame in a small, dry saute pan, stirring constantly (the quinoa will pop a little when it is hot). Saute for only a couple of minutes or until the quinoa has darkened a little. Remove from the pan.

Place the yogurt on a plate or in a bowl and top with the quinoa-sesame mixture. Use a spoon to remove the grapefruit sections and place on the yogurt.

Makes 1 serving.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

This was surprisingly filling, OR did I fill up on naan too much…

For the naan

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon active dry yeast
  • 3/4 cups milk
  • 1/2 teaspoon sugar

Pour the milk into a small bowl and heat to 110 degrees (I don’t have a thermometer so I microwaved until it was “hot”).  Add the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl and add the flour little by little, combining well but not over-kneading.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered a towel, for about 2 hours. (Don’t worry that the dough won’t rise as much as usual bread.) I learned a little trick for letting dough rise – put your oven on the lowest setting and put the bowl of dough in there. Helps the bread rise much better than a lukewarm kitchen.

Turn the risen dough onto a lightly floured surface  and divide the dough into six equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.

Roll the dough out to circle-type shapes about 6 to 8 inches in diameter. Place a pizza stone — or, if you don’t have fancy things like that, I just used a cookie sheet – in an oven set to 500 degrees.

Lay the circle of dough on the stone (pan) and spritz with water. Add any seasoning you would like at this time — I went with dried cilantro. Bake for about 5 minutes or until a little puffed and brown, flipping half way through.

Makes six pieces of naan.

For the chickpeas

  • 1 tablespoon cornstarch
  • 1 cup low-sodium vegetable broth, divided
  • 2 teaspoons canola oil
  • 1/2 onion, chopped
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup unsalted cashews, coarsely chopped
  • 1/4 cup chopped fresh cilantro
  • 4 tablespoons fat-free greek-style yogurt
Whisk corn starch with enough broth to dissolve in a bowl. Set aside.

Combine the oil, onion, curry powder, salt and pepper in a large skillet over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the onion is softened.

Add the remaining broth to the pan along with the reserved cornstarch mixture. Cook, whisking constantly, until thickened. Add the chickpeas and cashews. Simmer for 5 minutes for the flavors to blend. Stir in the cilantro.

Serve with a dollop of the yogurt.

Recipe says it serves four… but those would be some small portions.  Serves more like 2-3.

Chickpea recipe: Prevention

Naan recipe: Kirbie’s Cravings

Photo: Sarah Steimer

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