Ginger Yogurt Recipes

ORANGE-GINGER YOGURT CAKES

Orange-Ginger Yogurt Cakes image

Greek yogurt, fresh ginger, and orange zest give Martha's mini Bundt version of kumajj, a traditional Saudi cake, its moist texture and bright flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes

Number Of Ingredients 13

Ingredients

1/2 cup sugar
1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
4 or 5 (1-inch-wide) strips orange zest
Nonstick vegetable spray
1/4 cup unbleached all-purpose flour
3 tablespoons nonfat milk powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs
1/4 cup plain whole-milk Greek yogurt
1/2 cup safflower oil
1 teaspoon pure vanilla extract
1 teaspoon nigella seeds

Steps:

Bring sugar, ginger, orange zest, and 1/2 cup water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let stand for 15 to 20 minutes. Set syrup and candied orange zest aside.
Preheat oven to 375 degrees. Thoroughly coat the six (1-cup) molds of a mini Bundt pan with vegetable spray. In a medium bowl, whisk together flour, milk powder, baking powder, and salt.
In a separate medium bowl, whisk eggs, yogurt, oil, and vanilla until smooth. Add to dry ingredients and whisk until thoroughly combined. Stir in nigella seeds just until incorporated.
Divide batter evenly among molds. Bake until firm, puffed, and golden brown around the edges, about 15 minutes. Transfer pan to a rimmed baking sheet fitted with a wire rack. Spoon 2 tablespoons reserved syrup over each cake; let stand for 15 minutes.
When ready to serve, invert pan onto cooling rack. Serve cakes drizzled with remaining syrup and garnish with thinly sliced candied orange zest, if desired.

YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER

Yogurt-Braised Chicken Legs With Garlic and Ginger image

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce.

Provided by Claire Saffitz

Categories Chicken Garlic Ginger Coriander Cumin Yogurt Chickpea Green Onion/Scallion Mint Lime Dinner Braise

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 whole chicken legs (thigh and drumstick), patted dry with paper towels
Kosher salt, freshly ground pepper
2 Tbsp. extra-virgin olive oil
1 head of garlic, halved crosswise, plus 1 clove
1 (3") piece ginger, peeled, scrubbed, thinly sliced
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
1/2 tsp. crushed red pepper flakes
1 tsp. ground turmeric
3 cups plain whole-milk yogurt (not Greek), divided
1 (15-oz.) can chickpeas, rinsed
Thinly sliced scallions, mint leaves, and lime wedges (for serving)

Steps:

Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.

GINGER YOGURT SAUCE

Ginger Yogurt Sauce image

From Mark Bittman. Think this would be good on roasted butternut squash/sweet potato or squash soup. Thank you Chef#945395 for suggesting lemon juice amount.

Provided by WiGal

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup yogurt, preferably whole milk
1 teaspoon garlic, minced
1 tablespoon ginger, fresh minced
salt, to taste
1/8 teaspoon pepper
1 1/2 teaspoons lemon juice (to taste)

Steps:

Combine all.
Serve immediately or refrigerate for a few hours, but bring to room temperature before serving.

Nutrition Facts : Calories 43.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 28.8, Carbohydrate 4.2, Fiber 0.2, Sugar 3, Protein 2.3

LEMON-GINGER FROZEN YOGURT

Lemon-Ginger Frozen Yogurt image

Provided by Alton Brown

Categories dessert

Time 15m

Yield 1 quart

Number Of Ingredients 7

Ingredients

8 cups plain yogurt
1/2 cup light corn syrup
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 tablespoon minced fresh ginger
1/4 cup sliced crystallized ginger

Steps:

Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

GINGER YOGURT

Ginger Yogurt image

Posted for the Zaar World Tour 2006-India. From the "International Vegetarian" cookbook. This yogurt is barely sweetened and ginger tangy. This is especially delicious after the traditional curry meal. Serve it on its own or as a sauce over papaya, strawberries, seedless grapes, or kiwi fruit. Note: prep time includes refrigeration time.

Provided by Bayhill

Categories Dessert

Time 3h

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups plain yogurt
1/3 cup ginger marmalade or 1/3 cup chopped crystallized ginger
1/3 cup brown sugar, firmly packed
2 teaspoons lemon juice

Steps:

In a bowl, combine yogurt, marmalade, brown sugar, and lemon juice; mix thoroughly. Cover and refrigerate for several hours to blend flavors. To serve, spoon into 4 dessert dishes.

Nutrition Facts : Calories 126.2, Fat 3, SaturatedFat 1.9, Cholesterol 11.9, Sodium 47.4, Carbohydrate 22.4, Sugar 22.1, Protein 3.2

BROILED YOGURT-GINGER CHICKEN BREASTS

Broiled Yogurt-Ginger Chicken Breasts image

This recipe for broiled yogurt-ginger chicken is from the Martha Stewart Living Cookbook, "The New Classics."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 cups plain yogurt
1 piece (5 inches) peeled fresh ginger, grated (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
4 boneless skinless chicken breast halves (about 8 ounces each), tenderloin removed
1 small red onion, thinly sliced
1 cucumber, peeled, seeded, and chopped
1/4 cup fresh cilantro leaves
Juice of 1 lime

Steps:

Stir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
Starting on one long side, cut each chicken breast almost in half horizontally, stopping about 1/2 inch before reaching the opposite side. Open each breast like a book.
Add chicken to marinade and turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
Preheat broiler. In a small bowl, toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne, and pinch of salt.
Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.

FROZEN LEMON-GINGER YOGURT

Frozen Lemon-Ginger Yogurt image

Provided by Cynthia Wilson

Categories Ice Cream Machine Citrus Dairy Ginger Dessert Yogurt Frozen Dessert Lemon Winter Bon Appétit Long Beach California Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 6 cups

Number Of Ingredients 9

Ingredients

1 16-ounce container plain low-fat yogurt
2 cups whipping cream
1/2 cup sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 tablespoon minced peeled fresh ginger
2 teaspoons minced lemon peel
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger

Steps:

Combine all ingredients in large bowl and stir to blend. Transfer yogurt mixture to ice cream maker. Process according to manufacturer's instructions. Spoon into large covered container and freeze. (Can be made 2 days ahead. Keep frozen.)

FRUIT WITH HONEY-GINGER DRESSING

Fruit with Honey-Ginger Dressing image

"Here's a refreshing addition to any meal," promises Cheryl Perry, Hertford, North Carolina. "The spiced yogurt dressing is delicious over the combination of grapes, berries and cantaloupe balls."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups plain yogurt
2 tablespoons honey
2 teaspoons lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
2 cups cantaloupe balls or additional seedless red grapes
2 cups seedless red grapes
2 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

For dressing, in a small bowl, whisk the first five ingredient until smooth. In a large bowl, combine the cantaloupe, grapes, strawberries and blueberries; spoon into serving bowls. Drizzle with dressing.

Nutrition Facts : Calories 121 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 28mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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