Smoky Tomato Greek Yogurt Crema Recipes

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MANGO-AGAVE GRANOLA WITH GREEK YOGURT



Mango-Agave Granola With Greek Yogurt image

Provided by Bobby Flay

Time 40m

Yield 4 servings

Number Of Ingredients 15

1/4 cup canola oil
1/4 cup agave syrup
1/4 cup clover honey
1 teaspoon ground cinnamon
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats (not instant)
3/4 cup slivered almonds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
2 tablespoons flax seeds
2 tablespoons wheat germ
1/4 teaspoon salt
1 cup diced dried sweetened mango
1 pint 2% Greek yogurt

Steps:

  • Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.
  • Remove the granola from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried mango in a bowl. Serve with the yogurt. Store leftover granola in an airtight container in a cool place.

CREMA CATALANA



Crema Catalana image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 9

5 cups whole milk (do not use lowfat or nonfat)
8 3x1inch strips lemon peel
4 3x1inch strips orange peel
2 cinnamon sticks, broken in half
8 large egg yolks
1 cup sugar
1/2 cup cornstarch
6 tablespoons brown sugar
Vanilla extract

Steps:

  • Combine milk, lemon peel, orange peel and cinnamon sticks in heavy medium saucepan. Bring to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat. Discard lemon peels, orange peels and cinnamon sticks.
  • Using electric mixer, beat egg yolks and sugar in large bowl until light and lemon colored. Beat in cornstarch. Gradually whisk in hot milk. Return mixture to same saucepan. Cook over medium heat until mixture boils, whisking constantly, about 10 minutes. Divide custard among six 2/3 cup custard cups. Refrigerate at least 3 hours or overnight.
  • Preheat broiler. Sprinkle brown sugar evenly over custards. Broil until brown sugar caramelizes. (Or caramelize with round branding iron). Serve.

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