Swirl 2
tablespoons yogurt into each bowl.
Not exact matches
* 1 small garlic clove * 2 medium cucumbers (1 pound total), divided * 1 1/2 cups plain Greek - style
yogurt * 2/3 cup chopped mint, divided * 1 (3 - pounds) piece watermelon, rind removed and fruit cut
into 1 - inch chunks (6 cups) * 2
tablespoons fresh lime juice * Flaky sea salt such as Maldon
1
tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise
into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using
yogurt
1 small red or yellow onion, peeled and cut
into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy
yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2
tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
I debated sprinkling it on
yogurt, adding it to a smoothie, or mixing a few
tablespoons into a soup... but I fell back on an old faithful combination....
First, add in 1
tablespoon of acacia honey
into 1 cup of
yogurt, plain
yogurt.
Ingredients: 2
tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut
into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut
yogurt for topping, optional
Homemade Balushahi Recipe Recipe: Nadia Natasha, Image: Nadia Natasha, Time: 1.30 Minutes Ingredients: Refined flour 1 1/2 cups Soda bicarbonate 1/4 teaspoon Ghee 4
tablespoons Yogurt whisked 6
tablespoons Sugar 2 cups Milk 2
tablespoons Pistachios finely chopped 4 - 5 Directions: Sift together the flour and soda bicarbonate
into a large bowl, add -LSB-...]
• 2
tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut •
into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek
yogurt • 2
tablespoons toasted cumin seeds, for garnish
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch of salt 1 1/2
tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut
into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek
Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
1 cup dry steel - cut oats 1 cup dry golden quinoa 1/2 cup dry millet 3
tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut
into coins 2 large lemons, zest and juice 1/2 cup maple syrup 1 cup Greek
yogurt (or soy
yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2 cups hazelnuts, roughly chopped and toasted 2 cups blueberries or mixed berries
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided
into 2 parts 1 large bunch of cilantro, chopped and divided
into 2 parts 2 serrano chiles, seeds and stems removed 1
tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup
yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
2
tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut
into thin slices 2 tomatoes, sliced 1 onion, sliced
into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened
yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
Garnish each bowl with a sprinkling of basic Gremolata just before serving, or stir 3 — 4
tablespoons into 1/3 — 1/2 cup sour cream, plain
yogurt, crème fraîche, or a combination.
Peach Frozen
Yogurt Smoothie Pops Recipe 1 cup fresh ripe peach chunks (I buy organic and leave the peel) 1 medium banana, cut into chunks 1 cup (8 ounces) plain Greek yogurt (full fat works best) 1 to 2 tablespoons honey or pure maple syrup 1/4 teaspoon pure vanilla Popsicle molds Foil squares Wooden craft
Yogurt Smoothie Pops Recipe 1 cup fresh ripe peach chunks (I buy organic and leave the peel) 1 medium banana, cut
into chunks 1 cup (8 ounces) plain Greek
yogurt (full fat works best) 1 to 2 tablespoons honey or pure maple syrup 1/4 teaspoon pure vanilla Popsicle molds Foil squares Wooden craft
yogurt (full fat works best) 1 to 2
tablespoons honey or pure maple syrup 1/4 teaspoon pure vanilla Popsicle molds Foil squares Wooden craft sticks
Begin my making the
yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek
yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1
tablespoon of extra virgin Spanish olive oil
into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge
The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread
into a loaf pan, gradually mix in more
yogurt, one
tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.
Whisk a
tablespoon or so of water
into the remaining
yogurt ranch just until it has a drizzle - able consistency.
Stir 1 to 2
tablespoons pesto
into 1/2 cup
yogurt.
Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek
yogurt and the minced spinach mixture
into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1
tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy
yogurt, unsweetened, unflavoured and GMO - free 2
tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground
into powder freshly ground white pepper, to taste
- Whisk a
tablespoon or two of water
into the remaining
yogurt ranch just until it has a drizzle - able consistency.
1 Pound Cooked Chicken Breast Meat, Cut
Into Strips 2
Tablespoons Hot Buffalo Wing Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut
Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut
Into Dice Sauce: 1/4 Cup Crumbled Blue Cheese 1/4 Cup Low Fat Olive Oil Mayonnaise 3
Tablespoons Fat Free Greek
Yogurt Sat & Pepper
1
tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2
tablespoons butter 2 teaspoons lemon juice 1
tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain
yogurt 1 cup half - and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1
tablespoon canola oil 1 lb boneless skinless chicken thighs, cut
into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1
tablespoon cornstarch 1/4 cup water
2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain
yogurt 4
tablespoons cold unsalted butter, cut
into small pieces 3
tablespoons evaporated cane juice
Strain 1
tablespoon of oil from the toasted hazelnuts and fold
into the
yogurt.
For the icing, pour Greek
yogurt into a large bowl along with 1/2 cup powdered sugar and 1
tablespoon vanilla extract.
1
Tablespoon Olive Oil 1 Pound Boneless, Skinless Chicken Thighs Cut
Into 1 1/2 Inch Pieces 1 Pound Boneless, Skinless Chicken Breasts Cut
Into 1 1/2 Inch Pieces 1 Medium Onion, Peeled & Diced 1 Sweet Red Bell Pepper, Seeded & Diced 3 Cloves Garlic, Peeled & Minced 1 (14 Ounce) Cans Chopped Tomatoes 1/3 Cup Spicy Wing Sauce (Like Frank's) 2
Tablespoons Worcestershire Sauce 2
Tablespoons Mustard 1
Tablespoon Dark Brown Sugar Salt & Pepper 6 Whole Wheat Hamburger Buns Sauce: 1/2 Cup Fat Free Greek
Yogurt 1/2 Cup Light Olive Oil Mayonnaise 1/3 Cup Blue Cheese Crumbles Salt & Pepper
Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown sugar, packed 2
tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup plain, fat free Greek (or regular)
yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped
into 1/4 inch cubes
Scoop about 3
tablespoons of the quinoa mixture
into each lettuce leaf, and top with 1 chicken tender and 1
tablespoon yogurt sauce.
I really love a good power smoothie or, if I'm a little bit more rushed, swirling a
tablespoon of peanut butter
into strawberry greek
yogurt!
1
tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1
tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut
into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1
tablespoon lime juice Plain Greek
yogurt and sliced almonds for topping, if desired
Parmesan Parsnip Mash 1 pound parsnips, peeled and cut
into chunks 4 cups cold water 1/2 teaspoon coarse salt 1
tablespoon extra virgin olive oil 1/4 cup fat - free (0 %) plain Greek
yogurt 1/8 teaspoon coarse salt Freshly ground black pepper 1/4 cup freshly shredded Parmesan cheese
Spoon a
tablespoon of
yogurt into each cup.
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut
into 1 - inch chunks) 2
tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced
into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1
tablespoon fresh tarragon (leaves only, roughly chopped) 1
tablespoon fresh chives (roughly chopped) 1/2
tablespoon thyme (leaves only, roughly chopped) 4
tablespoons unsalted butter (cold, cut
into cubes) 2/3 cup plain
yogurt
A couple
tablespoons of
yogurt miraculously transform a basic vinaigrette recipe
into a new creamy dressing.
Or, whisk a
tablespoon of harissa paste
into your
yogurt.
I ate one medium sized slice with a
tablespoon of Greek
yogurt and raw honey (blended
into a kind of glaze) drizzled on top right out of the oven.
Add a couple
tablespoons of plain
yogurt and stir them
into the milk.
Ladle
into bowls, swirl a heaping
tablespoon of
yogurt into each, and grind on some fresh cracked black pepper.
Cacao coconut
yogurt — Sift 2 - 4
tablespoons of cacao powder
into the
yogurt and mix until smooth.
4 slices bacon 2 shallots, chopped 1 clove garlic, minced 2 white potatoes, skin left on, cubed, about 4 cups 1 small cauliflower, cut
into florets, about 2 cups 1
tablespoon flour 3 cups vegetable stock 2
tablespoons fat free plain greek
yogurt salt and pepper, to taste 8 scallions, chopped 2 ounces extra sharp cheddar cheese, shredded
I usually mix a few
tablespoons into my morning
yogurt.
2 lbs skinless, boneless chicken, preferably dark meat, cut
into 2 - inch pieces 1/2 cup plain
yogurt (not Greek) 3 cloves garlic, grated
into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2
tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind
into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving
Put 1/3 cup plain natural
yogurt, 2
tablespoons wine vinegar and 1
tablespoon extra virgin olive oil
into the jam jar.
Put the pressed garlic, 1/4 teaspoon salt, 2
tablespoons plain
yogurt (or mayonnaise or sour cream), and 2 teaspoons curry powder
into a jam jar or small bowl.
Mix 1
tablespoon into yogurt, salads or cereal.
To soak chia seeds place one
tablespoon of seeds
into a glass jar with about a cupful of water, shake for about 10 seconds, keep in fridge to add to smoothies, over
yogurt or fruit, add to fresh juices, breads & raw...
250 puy or beluga lentils 1
tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped
into small pieces 400 ml coconut milk 1
tablespoon tahini 1
tablespoons honey or agave syrup juice of 1 lime 3
tablespoons soy sauce 2
tablespoons extra virgin olive oil salt and pepper simple
yogurt sauce: 200g
yogurt or vegan
yogurt (soygurt or coconut
yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved
into ribbons 4
tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
As a fermented paste, miso is teeming with live, active cultures, kind of like
yogurt, so you'll want to stir a
tablespoon into your mug only after the water has boiled and cooled down a touch.