Spiced Yogurt Diamonds Recipes

SPICED YOGURT SAUCE

Steps:

• Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.

SPICY YOGURT DRESSING

Steps:

• In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.

FRESH FRUIT AND SPICED YOGURT

Steps:

• Begin by toasting quinoa in a dry saute pan over medium heat. In a small bowl, mix the yogurt with the cinnamon and zest. Slice the mangoes. Arrange the fruit equally on 4 chilled salad plates around the fanned mango and place the yogurt in the center. Garnish each plate with mint leaves and sprinkle a teaspoon of the toasted quinoa over the fruit and yogurt. ;

SPICED SQUASH WITH YOGURT DRESSING

Steps:

• Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish. Roast until tender, stirring once, 15 to 20 minutes. Let cool slightly.
• Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl. Transfer the squash to a serving dish and drizzle with the yogurt dressing. Sprinkle with the pomegranate seeds and cilantro. Season with salt.

SPICED YOGURT DIP WITH PITA AND PEPPERS

Steps:

• Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom, caraway seeds, and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder. Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary). Stir purée into yogurt and season with salt.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Split pitas to make 8 rounds. Stir together butter, salt, and remaining 2 tablespoons oil in a small bowl, then lightly brush on rough sides of pitas. Cut pitas into 1/2-inch-wide strips and arrange in 1 layer on 2 baking sheets. Bake, switching position of sheets halfway through baking, until golden and crisp, about 10 minutes total. Transfer toasts to a rack to cool.3Serve dip with toasts and bell peppers.

SPICED YOGURT MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.
• In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves, and 1/2 teaspoons of the nutmeg and pulse to blend. Transfer to a large bowl.
• In a medium bowl, whisk the eggs, yogurt, butter, applesauce, and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.
• Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoons over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

SPICED-YOGURT MARINADE

Steps:

• Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.

SPICED YOGURT DRINK

Steps:

• Remove seeds from cardamom pods (discard pods) and transfer to a blender. Add yogurt, sugar, nutmeg, and water and blend until smooth. If drink is too thick, thin with water, 1 tablespoon at a time. Serve over ice in tall glasses.
• *Available at Indian markets and Kalustyan's (800-352-3451).

SPICED PEANUT BUTTER YOGURT DIP

Steps:

• Combine Greek yogurt, peanut butter, milk, cinnamon, nutmeg, red chile pepper, and salt in a bowl; beat with an electric mixer until light and fluffy.

SPICED YOGURT-MARINATED CORNISH HENS WITH SWEET ONION-ROASTED POTATOES

Steps:

• Combine the yogurt, coconut aminos, garlic, salt, peppercorns, turmeric, and ginger in a blender. Use a Microplane to grate in the zest of both lemons, then halve one and squeeze in the juice. Reserve the re-maining lemon for another purpose. Blend on high speed until smooth, about 1 minute.
• Rinse the hens under cool water, inside and out, and pat dry very well. Put them in a large bowl or pan and spoon about one third of the yogurt marinade into the cavities of the birds, spreading it around as best you can. Pour the rest of the marinade over the hens, using the spoon to make sure they're completely coated, tops and bottoms, including the wings and crevices between the legs and breasts.
• Cover and marinate in the fridge for at least 16 hours or up to 2 days.
• About half an hour before you're ready to cook the hens, remove them from the fridge to take the chill off. Heat the oil in a wide, heavy skillet over medium heat until shimmery. Add the onions and 1½ teaspoons of the salt. Stir well, and cook, stirring occasionally, until the onions start to soften and release liquid, about 3 minutes. Reduce the heat to a gentle simmer, stirring occasionally, until all the liquid has evaporated and the onions have a creamy texture, turn a deep golden color, and taste very sweet, about 20 minutes.
• Preheat the oven to 450°F. Spread the potatoes on a large sheet pan, sprinkle with the remaining 1½ teaspoons of salt, and toss well. Add the cooked onion mixture, stir well, and spread them to make a bed for the hens-a snug single layer in the center of the pan.
• Take the hens out of the marinade (don't scrape any off, but do leave behind anything left in the bowl) and put them on the potato-onion mixture, with a few inches of space between each one. Roast until the hens are golden brown with some dark patches and poking the thighs reveals juices with no trace of pink (a thermometer inserted into the thickest part of the breast should register 150°F), 40 to 45 minutes.
• Let the hens rest in the pan for 15 minutes, then transfer to a platter to serve.

SPICED YOGURT DIAMONDS

Steps:

• Preheat oven to 350-degrees F.
• Spray a 9-inch square baking pan with Pam or grease pan.
• In the large bowl of an electric mixer beat sugar and butter together until fluffy.
• Beat in eggs, one at a time.
• In as separate bowl sift flour, baking soda and salt together.
• In a small bowl combine yogurt or vanilla (you could sub vanilla yogurt for the yogurt and vanilla and save one step).
• Stir yogurt mixture and dry ingredients alternatively into sugar/butter mixture.
• Pour half of the mixture into prepared pan.
• In a small cup or bowl combine currents (or raisins) and spices.
• Sprinkle current/spice mixture over batter in pan and then with a knife swirl spice mixture through batter.
• Top with remaining batter.
• Bake cake for 40 minutes or until cake tests done and springs back when touched.
• Cool and then cut into 2-inch diamonds.