TWD: Lemon French Yogurt Cake

Inspiration:
Liliana of My Cookbook Addiction chose this week's recipe and will be posting it on her blog.

I skipped the optional marmalade glaze because I didn't want it to be too sticky. It was a simple, delicious bread, sort of like a lemon pound cake. It would be a nice thing to take to a friend's home or to serve to overnight guests.

This was easy to make. I used a dark metal pan, and my loaf didn't seem to rise as much as others. It was also done earlier than the recipe described.

I am a little late posting this because... I am lazy. I baked this on Sunday but didn't get the photo uploaded in time. Whoops!


Tim's Rating: 8.5/10
Liz's Rating: 8/10


Next week on TWD: Blueberry Crumb Cake (!)

"Spicy" Chickpea Soup

Inspiration:
Food & Wine

Ingredients:

• Two 19-ounce cans chickpeas, drained
• One 13.5-ounce can light coconut milk
• One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup)
• 1/4 cup naturally sweetened apple juice
• 1/4 cup cilantro leaves
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground ginger
• 1 cup chicken stock or low-sodium broth
• Salt and freshly ground black pepper
• 1/4 cup plain low-fat yogurt
• 2 scallions, green parts only, thinly sliced

Instructions:

1. In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.
2. Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.

Notes:
I didn't think this was spicy at all. There isn't anything spicy in the ingredient list. (?) Anyway, it was tasty, but the texture wasn't the best. I used my 11-cup food processor, and I exceeded the "maximum fill line" for liquids, so I caused a little bit of a mess. Don't make my mistake. :)

Tim's Rating: 8/10
Liz's Rating: 8/10

Product Rave: Stonyfield Farms Organic Banilla Yogurt

Tim likes to mix this Banilla yogurt with blueberries and granola or bran flakes for breakfast every day.

I am one of those people who knows I should eat breakfast, but I am usually running out the door 5 minutes late every morning.

Since today is Saturday, and I received an immersion blender from my mom (thanks, Mom!) for Christmas, I made a smoothie for breakfast. I mixed about 1 cup of the Banilla Yogurt with some frozen mixed berries. Yum.

From Stonyfield Farms

Basmati-Rice Salad with Cauliflower and Potatoes

Inspiration:
The Amazing Race's stop in New Delhi, India
as well as garlic and potatoes from our CSA
and this recipe from Food & Wine


Ingredients:

• 1 1/2 cups basmati rice, rinsed
• 2 tablespoons plain yogurt
• 3 tablespoons cooking oil
• 2 onions, sliced thin
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3/4 teaspoon dry mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 2 teaspoons salt
• 1 head cauliflower (about 2 pounds), cut into small florets
• 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch dice
• 3 tablespoons raisins
• 3 to 4 tablespoons cider or wine vinegar
• 3 1/2 cups water
• 1/2 cup chopped cilantro
• 4 scallions including green tops, chopped

Recipe Notes: "Garlic, fresh ginger, mustard, and a medley of spices spark the hallowed Indian combination--cauliflower, potatoes, and rice. Serve it at room temperature, either alone or with a simple side of sliced tomatoes."

Food & Wine's suggested beverage: "Basmati's spice and jasmine aromas suggest a floral Vouvray from France's Loire Valley. You'll need a demi-sec to stand up to the spices here."


My Notes: I really enjoy rice salads. This recipe was ok, it kind of grew on me while I was eating it. I loved the fresh ginger but thought the other spices weren't very prominent. Sorry I haven't posted in awhile, but I should be posting more regularly in the future.

Liz's Rating: 8/10
Tim's Rating: TBD

"Next week" on The Amazing Race: Old Delhi

Moosewood Restaurant's Swiss Chard Rolls With Low-Fat Cheese Filling

Inspiration:
Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
(thanks Helen for lending it to me!)
as well as swiss chard, tomatoes, leeks, and basil from our CSA


Ingredients:

• 12 large Swiss chard leaves
• 2 leeks, well-rinsed and minced (about 1 1/2 cups)
  
• 1 t. olive oil
  
• dash of salt
  
• 3 scallions, minced
  
• 1 1/2 pounds 1% cottage cheese (about 3 cups)
  
• 2 T. chopped fresh basil
  
• salt and ground black pepper to taste
  
• 2 large tomatoes, sliced (optional)
  
• 1 c. tomato juice
• nonfat sour cream or yogurt

Instructions:

1. Remove and discard the stems and any tough ribs of the Swiss chard. Blanch the leaves in boiling water for 3 or 4 minutes, until pliable. Set aside.
2. To prepare the cheese filling, saute the leeks in oil for 2 minutes. Sprinkle with salt, cover and continue to cook for 5 to 10 minutes, until tender and bright green, stirring often to prevent sticking. Remove from the heat. Add the scallions, cottage cheese, basil and salt and pepper to taste and mix well.
   
3. Preheat oven to 350.
   
4. Prepare a 9 x 12-inch nonreactive baking dish with a very light coating of oil or cooking spray. Cover the bottom with the tomato slices, if using, and set aside.
   
5. Place about 1/4 cup of the filling in the center of each Swiss chard leaf. Fold the sides of each leaf toward the center, and then roll it up from the stem end to the tip to form a neat little package. Place the rolls, seam side down, in the baking dish, pour the tomato juice over them, and voer tightly with aluminum foil.
   
6. Bake for 30 to 40 minutes, until heated through.
   
7. Serve the rolls with some pan juices spooned over the top and, in desired, garnish with a dollop of nonfat sour cream or yogurt.
   

Recipe Notes:
Serves 4 to 6
Preparation time: 30 to 40 minutes
Baking time: 30 to 40 minutes
Per 8-oz. serving: 125 calories, 15.9g protein, 2.1 g fat, 11.3 g carbohydrates, 1.9 g total dietary fiber

My Notes:
This was really good! I loved the combination of flavors. We had a lot of juice at the bottom of the pan, to the point I served it in soup bowls. The pan juice was absolutely delicious. If you are using the optional sliced tomatoes, either be prepared for yummy juice or maybe cut the tomato juice down a bit. This would be a nice recipe to make in winter, although I would rather omit the tomatoes then than have to use winter tomatoes.

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Martha's Spiced-Yogurt Marinade

Inspiration:
Martha Stewart

Ingredients:

• 1 cup plain yogurt
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped (1/2 cup)
• 1/4 cup packed fresh mint
• 4 garlic cloves, chopped
• 2 strips lemon zest (each 2 inches long)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon hot paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• bone-in chicken pieces
  

Instructions:

1. Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.
2. Marinate the chicken overnight, and then roast, still coated with the marinade, in a 375-degree oven.

Recipe Notes:
A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken. The resulting depth of flavor belies the recipe's everyday ingredients. Makes enough for 5 to 6 pounds chicken. This marinade works best with a whole chicken cut into pieces or bone-in, skin-on pieces.


My Notes:
I was a little concerned that this would be too similar to last night's dinner of Indian-Spiced Chicken Burgers, but it wasn't. The yogurt marinade made this the juiciest chicken we've ever tasted, which is saying a lot since this was a free-range vegetarian-fed chicken (which are sometimes less juicy). I loved the marinade. I will be making this again.


Liz's Rating: 8/10
Tim's Rating: 8.5/10

Indian-Spiced Chicken Burgers

Inspiration:
Adapted from Everyday Food: Great Food Fast

Ingredients:

• 1.5 pounds ground chicken
  
• 3 scallions, thinly sliced
• 3 tablespoons of minced fresh ginger
• 2 tablespoons fresh lemon juice
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• Coarse salt
• fresh ground pepper
• 6-8 pieces of naan (or 4 whole wheat pitas)
  
• 1 cucumber, halved lengthwise and sliced on the diagonal (optional)
  
• fresh cilantro

Cumin Yogurt Sauce

• 1/2 cup plain yogurt
• 1/2 teaspoon ground cumin
• coarse salt and ground pepper

Instructions:

1. In a medium bowl, combine the chicken, scallions, ginger, lemon juice, paprika, cumin, and cayenne. Add salt and pepper to taste; mix well. Set aside for at least 10 or up to 30 minutes.
2. Meanwhile, combine ingredients for cumin-yogurt sauce.
   
3. Make 6-8 patties, and grill or fry for 2-3 minutes per side or until done.
4. Put two pieces of naan on each plate. Place one patty on each, as well as cucumber (if used), a few sprigs of cilantro and the cumin-yogurt sauce and serve.

Tim's Rating: 9/10
Liz's Rating: 9.5/10

Naan

Inspiration:
Adapted from allrecipes.com

Ingredients:

• 2/3 cup warm water (110 degrees F/45 degrees C)
• 1 teaspoon active dry yeast
• 1 teaspoon white sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup ghee or oil
  
• 2 tablespoons plain yogurt

Instructions:

1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee or oil and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Let rise for an additional 10-30 minutes if you have the time. Roll each piece out into 8 inch round naans.
   
4. Brush the naan with a little of the remaining ghee or oil. Heat oil in a large flat skillet. Pan fry naan one at a time for about 2 minutes on each side or until puffed and just browned, adding additional oil as necessary.
   

Recipe Notes:
"This is an authentic Indian Naan recipe. I have made this many times. It goes well with Indian curry which has a lot of gravy, such as the Butter Chicken." (Original recipe uses ghee instead of oil.)

My Notes:
This is my best yeast-bread result so far. I have to say I am pretty impressed with myself- this naan tastes exactly like that of our favorite Indian/Nepali restaurant, Everest on Grand.

Tim's Rating: 10/10
Liz's Rating: 10/10

Lentil-Walnut Burgers with Yogurt Cilantro Sauce

Inspiration:
Everyday Food


Ingredients:

Lentil-Walnut Burgers:

• 3/4 cup toasted walnuts, cooled
• 1/3 cup plain dried breadcrumbs
• 3 garlic cloves, coarsely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 to 1/2 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 3/4 cup lentils, cooked, drained, and cooled
• 4 tablespoons olive oil
• 1 large egg
• pita bread
  

Yogurt-Cilantro Sauce:

• 3/4 cup plain low-fat yogurt
• Coarse salt and ground pepper
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon fresh lemon juice

Instructions:

1. In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
2. In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.
4. Prepare sauce: in a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.
5. Serve lentil-walnut burgers in pita bread; drizzle with sauce.
   

Nutritional Information (burgers only): Per serving (without sauce): 460 calories; 28.9 grams fat; 18.7 grams protein; 35 grams carbohydrates; 13.6 grams fiber

Notes: This vegetarian meal was delicious, if not low-calorie! We loved it. You must toast the walnuts; it adds so much flavor.

Tim's Rating: 8.5/10
Liz's Rating: 9.5/10

Tim Cooks: Tangy Lemon-Caper Dip

Inspiration:
A desire for a dip for our CSA veggies, and a recipe found in Better Homes and Gardens.

Ingredients:

• 8 ounces light sour cream
• 1/2 cup yogurt, low-fat plain
• 1 tablespoon capers, drained and finely-chopped
• 2 teaspoons snipped fresh dill (or 1/2 teaspoon dried dill)
• 1/2 teaspoon finely-shredded lemon peel
• lemon peel and dill for garnish
  
• Assorted vegetable dippers (such as peeled baby carrots, zucchini slices, pea pods, yellow summer squash sticks, and/or red sweet pepper strips)

Instructions:

1. In a small bowl, stir together sour cream, yogurt, capers, the 2 teaspoons snipped dill, and the 1/2 teaspoon lemon peel.
2. To serve, garnish with additional lemon peel and additional fresh dill or thyme. Serve with dippers.

Recipe Notes:
Nutritional Info (Per serving): Calories: 32, Saturated Fat: 2g, Sodium: 36mg, Dietary Fiber: 0g, Total Fat: 2g, Carbs: 2g, Cholesterol: 8mg, Protein: 1g. Exchanges: Fat: 0.5

Tim's Rating: 8/10
Liz's Rating: 8/10

Citi's Chicken

Inspiration:
Katie's recipe for her grandma's chicken. If you haven't checked out Katie's blog yet, you must. Her blog is one of my favorites!

Ingredients:

• 10 chicken drumsticks
• 1 egg
• 1 c. yogurt
• 1/8 c. olive oil
• 1/4 c. white wine or chicken stock
  
• 2 tsp garlic salt
  
• 2 tsp freshly ground pepper
• 1/4 c. flour
• 3 c. cornflakes
• 1 1/2 c. oatmeal
• 2 garlic cloves
• 1 tsp fresh rosemary
• 1/2 tsp fresh thyme
• 1 tsp fresh oregano

Instructions:

1. Clean and pat dry chicken pieces and place into a large freezer bag. In a blender, combine egg, yogurt, olive oil, wine/stock, salt and pepper and blend on high to whip together. Pour mixture over chicken and seal bag. Make sure marinade is covering all pieces and sides of chicken and place in fridge to marinade. Marinate chicken at least one hour and up to 24.
2. Preheat even to 400 degrees. In bowl of food processor, combine remaining ingredients and pulse to a coarse meal, cutting the spices into the breading. Remove from bowl of food processor and place in a shallow dish or wide-bottomed bowl. Line a baking sheet with heavy duty tinfoil and top with wire baking rack. Remove chicken from fridge and with a set of tongs, pull one piece of chicken out of the marinade, shake to remove excess and dredge in breading mixture. Cover completely in breading mixture, shaking lightly to remove excess, and place on wire rack. Repeat with all pieces of chicken.
   
3. Reduce oven temperature to 350 degrees and place baking sheet in oven. Bake until internal temperature reaches 170 degrees, about 50-60 minutes.

Katie's Notes: "The yogurt based marinade makes the chicken so juicy and tender and the oatmeal and cornflake breading stays really crunchy but light."

My Notes: Katie uses 6 chicken thighs and 6 chicken drumsticks in her recipe. I went with all drumsticks. This is definitely the juiciest, most flavorful baked chicken I have ever tasted! Wow! This will be in our rotation, for sure. Thanks, Katie!

Liz's Rating: 9.5/10

Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

Inspiration:
A recipe from Bon Appétit Magazine


Ingredients:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 5 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 8 cups chicken or vegetable broth
  
• 1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
• 1 pound red lentils (about 2 1/4 cups)
• 1 15-ounce can garbanzo beans (chickpeas), drained
• Plain yogurt

Instructions:

1. Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
2. Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

Notes: Serves 4-6

Tim's Rating: 9/10
Liz's Rating: 9/10

Mother's Day Breakfast

We won't be celebrating Mother's Day until Sunday, May 18th, because my parents and my sister will be in town that weekend.

I will be serving:

• Baked Brunch Omelet
• Mixed Berries
• "Gruel": Mom's name for Dad's favorite breakfast: mixed fresh berries, plain or vanilla yogurt, and granola
• Raisin Bran Muffins
• Fresh Strawberry Cupcakes
• Mexican Wedding Cakes
  
• Hot Tea
• Espresso drinks (made by our in-house barista, Tim)
  

Bittman's Fast, Creamy Chicken Curry

Inspiration:
Modified from a recipe on Mark Bittman's Blog, Bitten.

Ingredients:

• 2 tablespoons canola, corn or other neutral-flavored oil
• 1 medium onion, peeled and sliced
• Salt and freshly ground black pepper to taste
• 1 1/2 teaspoons curry powder, or to taste
• 1 pound boneless, skinless chicken breasts, in 4 pieces
• 1 large tomato, chopped
  
• 1 cup yogurt (or sour cream)
• Minced cilantro or parsley leaves for garnish
• cooked white rice
  

Instructions:

1. Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
2. Meanwhile, season chicken with salt and pepper and sprinkle it with the remaining curry powder. Move onions to one side in the skillet and add the chicken in one layer. Add chopped tomato. Cook about 2 minutes per side over medium heat; remove chicken to a plate.
3. If using yogurt, turn heat to very low and wait a minute before adding it to the skillet. If using sour cream, add it without reducing heat or waiting. Stir yogurt or sour cream into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

Notes: This isn't the best version of chicken curry, but considering how quick it is to make, it's pretty good!

Tim's Rating: "Didn't care for it." (He won't give me a number!)
Liz's Rating: 8/10

Product Rave: Frozen Door County Berries

These berries are super good.
They are available at Kowalski's in the frozen fruit section.
Tim has a mixture of these berries, yogurt, and granola for breakfast most mornings.