Tag: yogurt

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JUDI’S RECIPES – WEEK 12 – AUGUST 23, 2022

AUGUST 23, 2022

Hello Everyone,

This is Week 12. It is the halfway mark in our season of splendor. Can you believe those amazing tomatoes? Superb! The cherry tomatoes aren’t even making it to our table. We’re eating them like candy right out of the basket.

This week’s recipe features fresh cilantro. Cilantro is a pretty controversial herb. Some people love it. Some people think it tastes like soap. Some people just hate it. The food writer, Gael  Greene once said that she hated cilantro right up to the moment she fell in love with it.

This recipe is a good way to get acquainted with cilantro. There are other flavors in this dish, so the cilantro is not overpowering.

Lemon and Cilantro Chicken Kebabs

Ingredients

  • 1-1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  •  2 TBS. lemon juice
  • 1-1/2 tsp salt
  • 1/2 c. water
  • 1/4 c. plain yogurt (Greek yogurt is best)
  • 1 c. fresh cilantro leaves, washed and patted dry
  • 1/3 c. fresh mint leaves, washed and patted dry
  • 2 serrano peppers, sliced
  • 1 piece fresh gingerroot (1 inch), coarsely chopped
  • 4 garlic cloves, peeled and thinly sliced
  • 3 medium sweet onions, cut crosswise into 1/2-inch slices
  • 4 TBS canola oil, divided
  • Lemon wedges

Directions

  1. In a large bowl, toss the chicken pieces with lemon juice and salt. Let the mixture rest for 15 minutes.
  2. Meanwhile, place the water, yogurt, herbs, peppers, ginger, and garlic in a blender. Cover and process this mixture until smooth. Stir it into the chicken mixture.
  3. Refrigerate, covered, for about 2 hours.
  4. Coat your grill pan or grill with a paper towel saturated with canola oil. Brush the onions with 2 tablespoons of oil. Grill, covered, over medium heat or broil 4 inches from the heat until tender (around 10 minutes), turning occasionally.
  5. Remove the chicken from the marinade and discard the marinade.
  6. Thread the chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 inches from the heat until the chicken is cooked through, turning the skewers occasionally and brushing the chicken with the remaining oil during the last 4 minutes.
  7. Serve with grilled onions and lemon wedges.

This dish is great with steamed brown rice and any green vegetable you like. A green salad goes well with it too.

HELPFUL HINT: Don’t overcook the chcken or it wil get dry. As soon as it is opaque and no longer pink inside, it’s done.

I hope you enjoy this dish.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 21 – OCTOBER 22, 2019

OCTOBER 22, 2019

Hi Everybody,

Well, it’s pretty clear that summer is over, and nearly so is our CSA season. If you haven’t yet volunteered to help at the site , please do so. There are only 4 weeks to go and volunteer service for one shift is an obligation of your membership. Please help out. I think you’ll find it enjoyable.

On to the business at hand. This week we have a mixture of greens and fall root vegetables. Here’s a great recipe for roasting and serving those root vegetables.

ROASTED POTATOES AND CARROTS WITH HONEY, HERBS AND GARLIC

INGREDIENTS

For the Roasted Potatoes and Carrots

  • 1 lb carrots — peeled, and cut in half lengthwise, if they are thick
  • 1 lb small red potatoes — halved
  • 2 TBS extra-virgin olive oil
  • 1 TBS honey or pure maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp cayenne pepper — omit if sensitive to spice
  • 1 TBS chopped fresh rosemary
  • 1 clove garlic, minced

For the Honey Yogurt Sauce:

  • 1 cup nonfat plain Greek yogurt
  • 1 1/2 TBS honey

Instructions

    1. Place a rack in the lower third of your oven, then preheat the oven to 400 degrees. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray (or use baking parchment instead).

    2. Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, garlic and cayenne. Toss to coat, then spread into a single layer.
    3. Bake until the vegetables are browned in spots and tender when pierced with a small, sharp knife ( about 25 to 30 minutes), tossing halfway through. Sprinkle with rosemary and toss to coat.

  1. While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with yogurt on the side.

    HELPFUL HINT: If you are using a sheet of baking parchment, you can spray it with olive oil or butter it to prevent any of the vegetables from sticking. You can also use a Silpat mat, which has a nonstick surface. This makes cleanup much easier.

    Enjoy The vegetables. And have a delicious week! Best, Judi