Yogurt And Bean Dressing With Thai Flavors Recipes

YOGURT AND BEAN DRESSING WITH THAI FLAVORS

Steps:

• Process garlic in a food processor fitted with a steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.
• Scrape into a bowl. Serve as a dip or use with grains or crisp salads (it's a bit too thick for delicate lettuces like spring mixes).

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.

BEAN SALAD WITH YOGURT AVOCADO DRESSING

Steps:

• Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Keep a close eye on them otherwise they will burn. Once toasted, remove and place to one side. Next, pop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.
• In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.
• Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, then sprinkle over the pitta croutons and cress. Eat straight away.

CHICKEN SALAD WITH THAI-FLAVORED DRESSING

Steps:

• In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
• Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

BEAN AND RICE PATTIES IN PITA WITH YOGURT TAHINI DRESSING

Steps:

• Warm olive oil in nonstick skillet. Add onions, garlic and salt and cook on medium low heat, stirring often, for 5-10 minutes, till onions are tender.
• Add the bell peppers and cumin and cook for 5 minutes more, till peppers are soft, stirring frequently.
• Remove from heat and set aside.
• Thoroughly mash the beans by hand in a large mixer bowl (I used a potato masher).
• Combine the parsley, rice and lemon juice into the mashed beans.
• Add the cooked vegetables and mix well.
• Add black pepper to taste (and any other seasonings you might like, especially if you like things spicy).
• At this point, you could chill the mixture till you're ready to make the patties - I did and it probably helped make them a little easier to handle.
• Shape the mixture into about 18 small patties, about 2 1/2 inches across.
• Prepare a large nonstick skillet with cooking spray.
• Heat the skillet and cook the patties to medium heat till golden brown on the underside, about 5-8 minutes.
• Gently turn them and lightly brown the other side, about 3-5 minutes longer.
• Serve hot or at room temperature - good stuffed into pita pockets with chopped veggies tossed in oil and vinegar and toppped with yogurt tahini dressing.
• For dressing:.
• Whisk together all the ingredients in a mixing bowl. Will keep for a week in a tightly covered container in the refrigerator.

FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT

Steps:

• Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
• Combine the orange juice and banana slices in a separate bowl.
• Add the berries and grapes and gently mix the fruit mixture together.
• Spoon the fruit into serving bowls and top with the yogurt.