To bring this Week of Yogurt to a close, we bring you two Chicken-In-Yogurt dishes... but each with their own flair. First, Karly's: Yogurt and Herb Panko Chicken. And then mine:  Rosemary-Skewered Chicken with Lemon Garlic Yogurt Sauce. Have fun this weekend!!!

Karly writes: 
     I thought a lot about what to do for a main dish for yogurt week. There are so many possibilities…pasta with a yogurt based sauce, grilled meat with a yogurt sauce, curry…I could go on. But in the end, I went with a go-to dish, YOGURT AND HERB PANKO CHICKEN. It’s quick, easy, and open to so many combinations of ingredients. 
     You could use ground nuts mixed in with the breadcrumbs; you could use chicken tenderloins or chicken thighs instead of chicken thighs; you could use any number of herbs and/or seasonings, even citrus peel. Make this dish your own, be creative, have fun. After all, that’s what cooking is all about!

YOGURT AND HERB PANKO CHICKEN
2 pounds chicken drumsticks
3/4-1 cup plain Greek yogurt
Milk
1/4 to 1/3 cup chopped, fresh herbs (for example: Italian parsley, basil, thyme, chives)
Salt and pepper to taste
1 c. panko breadcrumbs
2-3 Tablespoons olive oil
cayenne pepper (optional)

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, place a wire cooling rack coated with cooking spray or olive oil on top.

In a medium bowl, mix the bread crumbs with olive oil and mix well with your hands. (The idea is to get the breading coated with the oil so that it browns in the oven.) In a separate bowl, mix the yogurt, herbs, salt and pepper to taste, and a little milk to thin it. (Or, rather than use Greek yogurt and milk, you can simply use regular plain yogurt) Reserve about a 1/4 cup of the mixture in a separate bowl for dipping. Roll chicken in the yogurt mixture, coating well, then sprinkle and pat bread crumb mixture onto chicken. Place on cookie sheet rack and bake 30 minutes. 

NOTE: I have a weird oven, combined with a fear of undercooked chicken, so I ALWAYS, ALWAYS,ALWAYS use a meat thermometer to test for doneness.

Printer-Friendly Version:
yogurt_and_herb_chicken.pdf
File Size: 231 kb
File Type: pdf
Download File

Picture
Rosemary-Skewered Chicken with Lemon Garlic Yogurt Sauce
And for Jenny's Recipe:

Rosemary-Skewered Chicken with Lemon Garlic Yogurt Sauce    
1 1/4 cups Greek Yogurt
2 garlic cloves, crushed
juice of 1/2 lemon
1 tbsp chopped fresh parsley or oregano
salt and pepper
4 large skinned, boned chicken breasts
8 firm stems of fresh rosemary, optional

For the sauce, mix first 5 ingredients in a bowl. 
Cut chicken breasts into 1-2 inch chuncks. Throw it all in a ziplock bag with yogurt mix (save some for dipping). Leave to marinate about 30-45 minutes. 
Preheat broiler. Thread chicken onto skewers, wooden, metal, or rosemary, and place on a greased baking sheet. 
Cook about 15 minutes, turning until lightly browned and tender. 
Pour remaining marinade into a saucepan and heat gently. Do not boil, or the mix will curdle. Serve with rice or on a bed of lettuce and garnish with lemon wedges and extra sauce for dipping.
(You can also add veggies to your skewers: cherry tomatoes, zucchini, yellow bell pepper.)

Printer-Friendly Version:

rosemary-skewered_chicken_with_lemon_garlic_yogurt_sauce.pdf
File Size: 29 kb
File Type: pdf
Download File

 
 
Picture
Get this: The first time I tried this Indian treat, I was in Panama. Heh. Some friends and I took a trip there and found a little Indian restaurant run by some American expats... and I fell in love with Indian food there on the spot.

Mango lassis are sweet and creamy and scented with cardamom, mmmm...!


There is a salted mint version which I also tried, but didn't like it at all. Maybe I added too much salt? Anywho, this one is so easy, guess you could call it an Indian smoothie....


MANGO LASSI
Flesh of 1 ripe mango chopped
150 milliliter low fat yogurt
150 milliliter water
2 cardamom pod seeds freshly powdered or 1/2 tsp ground cardamom
Sugar to taste (I used honey)
Ice cubes (Optional)


Add all the ingredients in a blender and churn till smooth.
Sieve it to remove any fibre and adjust the sugar as per your taste and the sweetness of mango.
Serve chilled. Add more water if you like it thinner.

Printer-Friendly Version:

mango_lassi.pdf
File Size: 13 kb
File Type: pdf
Download File

Picture
 
 
Picture

I live in the South, and it’s hot, humid, and sticky in the summertime. So, I wanted to do a refreshing dessert that would be perfect on a hot, summer day. While I was thumbing through an Everyday Food magazine, I saw the perfect thing…homemade ice pops! Made with yogurt and fresh fruit, they’re not only cool and refreshing, but also healthier than a store-bought popsicle. I used honeydew instead of the cantaloupe that the recipe called for, but that’s the beauty of this recipe, you can substitute whatever you want…strawberries, blueberries, watermelon, the possibilities are endless.

---Karly

RASPBERRY HONEYDEW ICE POPS

Adapted from Martha Stewart’s Everyday Food

1 six ounce container raspberries
2/3 cup natural cane sugar
½ cup plain Greek yogurt
2 cups honeydew, peeled, seeded, and cut into large chunks

Put the raspberries and 1/3 cup of sugar in a blender and puree until smooth. Strain through a fine mesh strainer into a large measuring cup. Whisk in 2 Tablespoons yogurt. Wash out the blender, then the honeydew and the other 1/3 cup sugar until smooth. Strain that into another measuring cup and whisk in 6 Tablespoons yogurt. Fill ice pop molds with half of raspberry mixture, then top with honeydew mixture. If you want a swirl, then gently stir with a small spoon or straw. Put in the ice pop sticks and freeze until solid, 2 ½ to 4 hours. Run a little hot water over the molds to loosen them before taking them out. They will keep for a week in the freezer…if they last that long!!

Printer-Friendly Version:
raspberry_honeydew_ice_pops.pdf
File Size: 106 kb
File Type: pdf
Download File

 
 

So, as you all know, it is yogurt week here on Kitchen Psycho. I absolutely LOVE yogurt, specifically, plain Greek yogurt. I eat it for breakfast almost every day. I also use it a ton in my cooking. Often, I’ll substitute it for sour cream or mayonnaise in a recipe. It’s wonderful, and it’s great for you.

The idea for this recipe literally hit me in the grocery store when I saw a package of ground chicken. Often when you see meatballs as an appetizer at a gathering or party, they are the ones done in a crock pot with a sweet and sour sauce. They’re good, but probably not the healthiest thing you can eat. I decided to do chicken meatballs with a dipping sauce that used Greek yogurt as the base. Since I didn’t have a recipe, I had no idea how they would turn out. The verdict: my six year old, slightly picky son absolutely loved them! He even loved the dipping sauce, which took a little convincing to get him to try.
My mother thought they were great too. I hope you enjoy.
---Karly Kimbel Vardaman

CHICKEN MEATBALLS WITH RED PEPPER PISTACHIO DIPPING SAUCE

For the meatballs:
1 lb. ground chicken
1 egg
2 garlic cloves, minced
¼ c. chopped green onion
2 teaspoons chopped fresh mint
¼ c. panko
1 ½ teaspoons Cavender’s Greek seasoning
Salt to taste

Preheat your oven to 400. Line a cookie sheet with foil, then spray a cooling rack (for cookies) with cooking spray and put on top of the cookie sheet. In a bowl, mix together all of the ingredients for the meatballs. Don’t overmix! Form small meatballs (about the size of a walnut) and put on the rack. Bake for 30 minutes.

For the sauce:
1 red bell pepper, roasted, peeled, seeded, and roughly chopped
1/3 cup pistachios, shelled
1 cup Greek yogurt
Salt and pepper to taste
Dash of Cavender’s Greek seasoning

Put the pistachios and bell pepper in a food processor and pulse until combined. I left mine with a little texture, but it’s up to you. Mix the puree into the yogurt and season with salt and pepper and a dash of Greek seasoning. Serve with the meatballs.

NOTE: Roast your pepper and let it cool while you’re making the meatballs. Also, trust me on the mint! If you want, you can substitute Italian parsley for the mint. And, if you just want a great dip with pita chips or crudités, then the sauce by itself would be fabulous!!

Printer-Friendly Version:
chicken_meatballs_with_red_pepper_pistachio_dipping_sauce.pdf
File Size: 119 kb
File Type: pdf
Download File

Picture
 
 
Picture
WEEK TWO of Kitchen Psycho's Secret Ingredient Cook-Off, and we've chosen YOGURT for our secret ingredient.

   I was flipping channels the other day and stopped on The Cooking Channel. Oh my. This woman was showing a firefighter ('cuz they have time to cook!!) how to cook simple Indian fare, and this was one of the dishes they made. It looked incredible, and I have eggplant growing in the garden, so, why not? Indian food doesn't HAVE to involve curry, you know... I found the recipe on their website, but made one small change: I used coconut oil instead of vegetable oil. A very nice decision!
   Too, when the recipe says to heat gently, they mean it! Remember that yogurt can curdle with higher heat, so stir constantly and heat gently. And I would suggest Greek yogurt to make it a richer, thicker sauce. One more thing: I think she made this as a main dish, but I don't really see how, unless you're looking for a light lunch. This serves as more of a side for me. Something that enhances the weight of a heavier main course.


BENGALI-STYLE AUBERGINE COOKED IN YOGURT

14 ounces small Japanese-style aubergines (eggplant) thinly sliced into rounds
Good pinch ground turmeric
Kosher salt
1/2 teaspoon red chile powder
2 tablespoons vegetable oil
9 ounces plain yogurt
1 to 1 1/2 teaspoons sugar
1 rounded teaspoon cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or mortar and pestle
Handful fresh cilantro leaves, chopped, for garnish

Dust the aubergine slices with the turmeric, salt, and 1/4 teaspoon red chile powder.

Heat the oil in a large, nonstick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set the fried aubergine aside.

In a bowl, beat 3/4 of the yogurt with the sugar, salt, and the remaining red chile powder. Pour the mixture into a small saucepanand heat gently, stirring often to prevent the sauce from splitting or breaking, for about 5 minutes.

Stir in the ground cumin and the fried aubergine slices. Heat gently and stir to combine.

Stir in the remaining yogurt, check and adjust the seasonings, as necessary and garnish with the fresh chopped cilantro.

Printer-Friendly Version:

bengali-style_aubergine_cooked_in_yogurt.pdf
File Size: 23 kb
File Type: pdf
Download File

 

Create a free website with Weebly
var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-28908030-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })();