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Posts tagged “Yogurt

Strawberry Banana Kiwi Smoothie

Kiwi Strawberry Banana Smoothie

The other day I could feel my body needed something packed full of good nutrients and protein … I didn’t have much time to cook, so I quickly whipped up this delicious smoothie. I like how the kiwi adds a little “zing” to the taste, along with being a nutrient powerhouse. According to a study at Rutgers University, the kiwi is the most nutrient dense fruit, ounce for ounce. It’s high in vitamin C and one study showed that eating 2-3 kiwi fruits a day can reduce the potential for blood clots and decrease triglycerides. Yet another study cited the kiwi’s ability to protect and repair the body from DNA damage, which could protect against cancer. (Source: Super Kids Nutrition)

All of that, plus it makes a really yummy smoothie.

Kiwi Strawberry Banana Smoothie

Strawberry Banana Kiwi Smoothie

  • 2 small kiwi fruit
  • 1/2 cup frozen strawberries
  • 1/2 of a frozen banana
  • 3/4 cup vanilla yogurt
  • 1/4 cup lowfat milk
  • 1 teaspoon vanilla
  • A few fresh mint leaves

Cut the kiwi in half and scoop out the fruit from the fuzzy skin. Put the flesh of the kiwi along with the rest of the ingredients in your blender and blend everything till smooth. Pour into a glass and enjoy!

This recipe was shared at Weekend Potluck and Scrumptious Sunday.


Black Grape, Walnut, & Blue Cheese Salad

with Vanilla Ginger Yogurt Dressing

Black Grape, Walnut & Blue Cheese Salad with Vanilla Ginger Yogurt Dressing

I found some gorgeous big, juicy, crunchy black grapes at the grocery store the other day. I am not really much of a grape lover (unless it’s WINE!), but my kids like them, so I decided to bring some black grapes home for the teenagers. But my kids didn’t eat them. I even put some in a little container for my daughter for a before-dance snack, but she didn’t touch them. I kept reminding my son that they were there … no luck.

So it seems like I’m stuck eating the grapes. I tried to think of a way to eat them that I would actually enjoy and the first thing that came to mind is a salad. I thought if I added some crunchy walnuts and blue cheese, that would probably make them palateable. And you know what? It worked! I think I may actually start LIKING grapes …

Black Grape, Walnut & Blue Cheese Salad with Vanilla Ginger Yogurt Dressing

Black Grape, Walnut & Blue Cheese Salad with Vanilla Ginger Yogurt Dressing

Red or green grapes would work nicely in this salad too. Red ones would add more color, too!

  • Mixed greens
  • Black grapes, sliced or halved
  • Walnuts, toasted
  • Blue cheese crumbles
  • Vanilla Ginger Yogurt dressing (recipe below)

Prepare the dressing and set aside. Fill your salad bowl most of the way with mixed greens. Add a generous amount of grapes and toss to mix. Top with some toasted walnuts and blue cheese crumbles and drizzle with the Vanilla Ginger Yogurt Dressing.

Black Grape, Walnut & Blue Cheese Salad with Vanilla Ginger Yogurt Dressing

Vanilla Ginger Yogurt Dressing

  • 1/3 cup vanilla lowfat yogurt
  • 1 – 1 1/2 teaspoons freshly grated ginger root
  • milk or rosewater, to thin

In a small bowl, mix the vanilla yogurt with the grated ginger root. Add milk or rosewater as needed (I used a little of each) to thin out the yogurt to the right consistency to drizzle properly.

This recipe was shared at Fit & Fabulous FridaysScrumptious SundayAll my Bloggy FriendsTuesday Talent Show, Tasty Tuesday, Newlyweds Recipe Linky, Show & Share Wednesday and Lifeologia’s Birthday Party Potluck.


Fairy Tale Tomato, Corn & Bread Salad

with Great Northern Beans & Tahini Yogurt Ranch Dressing

Fairy Tale Eggplant, Tomato  and Bread Salad: something's missing ...

Have you ever made something once and thought “it’s good, but it really ought to be better?” Yeah, that’s what happened here. The first time I made it I used a great big eggplant and I tried cooking it on the grill. Except my coals ran out of heat and the eggplant didn’t get properly cooked and it was this awful rubbery texture. I ended up picking all of the eggplant out of my salad that night and just eating the tomatoes with the corn and bread … not that that was a BAD thing, it was quite delightful that way. I just hated wasting the lovely eggplant …

So: take 2. This time I used a couple of my fairy tale eggplant. If you’ve not seen fairy tale eggplant, they are those tiny purple eggplant that look SO adorable because they are about finger sized or a little bigger, maybe half my hand size?  You never have to peel them or salt them because their skins are perfectly tender and they are never bitter. If you’re inexperienced with eggplant, fairy tale eggplant are a good place to start. This time was definitely better … but something was missing … oh my gosh! the corn! I totally forgot the corn. Okay, so I went and grabbed some corn from the freezer, cooked it up and added it … ah! much better!

Fairy Tale Eggplant, Tomato, Corn and Bread Salad

Fairy Tale Tomato, Corn & Bread Salad

Adapted from Williams Sonoma. For one hearty serving or two small “sides”:

  • 2-4 fairy tale eggplant (about 1/2 cup after roasting/chopping)
  • 1 cup fresh garden tomato, chopped into bite-size chunks
  • 1/2 cup cooked white beans, drained
  • 1/2 cup cooked corn, drained
  • 2 slices of sweet onion, chopped coarsely
  • 1 – 1 1/2 cups toasted whole wheat bread cubes (about 1 inch in size … or smaller … to your liking)
  • A few fresh basil & tarragon leaves
  • A few roasted sunflower seeds
  • Tahini yogurt ranch dressing (recipe below)

Directions:

  1. Slice the fairy tale eggplant lengthwise in 1/2-inch slices. (You can use other eggplant in place of Fairy Tale, but you may need to peel them first.) Spray a baking sheet with cooking spray and set the eggplant on the baking sheet. Spray them with cooking spray and sprinkle with a bit of salt or Red Robin Seasoning. Roast the eggplant in the oven or toaster oven at 400 for about 10 minutes or until they are tender.
  2. While the eggplant are cooking, chop the tomato and onion and heat the white beans and corn up. Also, set the bread cubes on another oiled baking sheet  and let them toast in the oven for the last few minutes of the eggplant roasting or until the cubes are lightly browned and toasted.
  3. Chop the eggplant into bite-size chunks. In your salad bowl, toss the eggplant, tomato, corn and onion till well mixed. Gently fold in the toasted bread cubes, drizzle with tahini ranch dressing and sprinkle with fresh herbs and sunflower seeds.

Fairy Tale Eggplant, Tomato, Corn and Bread Salad

Tahini Yogurt Ranch Dressing

  • 1/2 cup nonfat greek yogurt
  • 1/2 cup lowfat buttermilk
  • 1 1/2 Tablespoons tahini
  • 1 Tablespoon light mayonnaise
  • 2 cloves garlic
  • 1 cup mixed fresh herbs (I used rosemary, basil, thyme, tarragon, oregano, parsley … dill would be wonderful too, but my dill plant has died off)
  • 1 teaspoon sugar
  • 1/2 teaspoon onion powder
  • 1/4 – 1/2 teaspoon salt (start with 1/4 teaspoon and add more to taste as needed) + freshly ground pepper to taste.

In a handi chopper or food processor, blend all ingredients till the herbs and garlic are well chopped and the mixture is fairly smooth. Taste the dressing and add salt and/or pepper to taste. Store any leftover dressing in a covered container in the fridge.

This recipe was shared at Cast Party WednesdayFriday Favorites and Newlyweds Recipe Linky.


Lemon Poppy Seed Yogurt Trifle

Lemon Poppy Seed Yogurt Trifle

My sister gave me this pretty parfait glass … isn’t it gorgeous? This is a simple idea to dress up a Lemon Poppy Seed cupcake (muffin? What IS the difference between muffins and cupcakes anyway?) and change things up if you are tiring of the same old cupcake. I used an unfrosted Zucchini Lemon Poppy Seed cupcake for my trifle, but if you have another on hand, feel free to use that! You could change out the flavors, add fruit, whatever you like. If you use healthy cupcakes like my Zucchini Lemon Poppy Seed ones, it can make for a very healthy breakfast, snack or dessert. You could do this on a larger scale in a glass bowl using several cupcakes and a big tub of lemon yogurt for a party too.

Lemon Poppy Seed Yogurt Trifle

For each trifle you will need:

  • 1 lemon poppy seed cupcake (a normal sized one … if yours is a large-size “muffin”, half of one will do!)
  • 1 small container of lemon lowfat yogurt (or use plain yogurt and mix in lemon juice/lemon zest & some sweetener)
  • Garnish: Poppy seeds and fresh lemon slices

Cut the cupcake into small squares (about 1/2 inch wide/deep/tall). In a pretty parfait glass, carefully spoon in some of the yogurt, then add some of the cupcake squares. Top with another layer of  yogurt (reserving a dollop for the top), more cupcake squares, then a nice dollop of yogurt on top. Sprinkle the top with poppy seeds and garnish with fresh lemon slices. Serve immediately with long, fancy ice cream parlor-style spoons if you have them.

Lemon Poppy Seed Yogurt Trifle

This recipe was shared at Thursday’s Treasures and Newlyweds Recipe Linky.


White Chocolate Rose Petal Scones

with a sweet rosewater glaze

White Chocolate Rose Petal Scones

I have been planning/dreaming of making these scones since June, when my friend Melissa posted her Rose Butter Tea Sandwiches. I saw the rose petal sugar she used on her pretty little tea sandwiches and thought: hey I could use that in SCONES!

So, when my most fragrant rose bush was covered with roses, I gathered some and made some rose sugar and set it in my cupboard to wait for a week. A week went by, and then a month, and then another. I told my daughter I was planning to make her rose scones and her face lit up. But life got crazy and the summer got SO hot and there never seemed to be a good time to bake rose petal scones.

Now it’s fall, the temperatures are dropping and my thoughts are turning to baking again. I woke up this morning, looked at the clock and decided today is the day I’m going to make those rose petal scones.

These scones have a soft, gentle rose flavor. It’s just a light hint of rose, like a passing floral scent on a breeze.

White Chocolate Rose Petal Scones

White Chocolate Rose Petal Scones

Inspired by Melissa at ChinDeep, who makes the most beautiful things with edible flowers. Plan ahead if you want to make these because it takes a week to make the rose petal sugar.

  • 1 cup all-purpose flour
  • 1 cup unbleached white whole wheat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup rose petal sugar (recipe below)
  • 6 tablespoons chilled butter, cut into little pieces
  • 1 egg
  • 1/4 cup vanilla low fat yogurt
  • 1/2 cup plain low fat yogurt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon culinary rosewater (my recipe for rosewater is here)
  • about 3/4 cup good quality white chocolate chips (I used Ghirardelli)
  • Rosewater glaze (recipe below) and fresh clean organic rose petals (if desired, for garnish)

Directions:

  1. Preheat oven to 400 degrees. Spray a large cookie sheet with cooking spray.
  2. In a bowl combine flours, baking powder, baking soda and salt. Stir in the rose petal sugar, crushing any lumps with your fingers.
  3. Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!)
  4. Make a well in the center of the flour mixture and add the egg, yogurt and extracts. Mix until just blended (dough will be soft and wet).
  5. Turn onto a floured surface and knead lightly 3-4 times. Pat or roll the dough into a circle about 1/2 inch thick. Cut into wedges and place on your prepared cookie sheet.
  6. Bake scones for 12-14 minutes or until golden brown. Drizzle with rosewater glaze and let the glaze set. At serving time, garnish with fresh organic roses or rose petals (if you like).

White Chocolate Rose Petal Scones

Sweet Rosewater Glaze

  • 1 cup powdered sugar
  • 3 teaspoons culinary rosewater

In a small mixing bowl, stir together the powdered sugar with the rosewater till smooth.

Rose Petal Sugar

Recipe from ChinDeep

  • 1 cup white sugar
  • 2 cups very fragrant, unsprayed rose petals, washed and dryed completely

In a food processor or handi chopper, pulse the sugar and rose petals until the rose petals are tiny little confetti-like pieces. Put the sugar in a covered jar and wait for a week before you use it.

This post is an Eating the Alphabet post.

Eating the Alphabet Challenge

This month we’re cooking things that begin with the letters P, Q or R. R is for ROSES!

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This recipe was also shared at Scrumptious Sunday, Totally Tasty Tuesdays, Thursday’s Treasures, Full Plate Thursday and All my Bloggy Friends.


Tomato Cuke Salad w Tahini Yogurt Ranch Dressing

Tomato Cucumber Salad with Tahini Yogurt Ranch Dressing

Tina at Mom’s Crazy Cooking has a monthly challenge for food bloggers. She asks all of us to make one certain thing on the 7th of each month … the idea is we are searching for the ultimate recipe for that one thing. This month it’s ranch dressing. Ranch I can do! I’ve made plain ranch, garlic ranch, avocado ranch, sundried tomato ranch … they were all really good, but this time I thought I would like to add some tahini (sesame seed paste) to the ranch and then lighten it up by cutting the amount of mayonnaise down. The tahini along with the fresh herbs adds such a complexity of flavor that you won’t even notice the mayo went away. This salad dressing makes an excellent dressing for just about any savory salad or a good dip for veggies or chips.

The tomato cucumber salad uses the fresh garden ingredients that are overflowing in my house right now: tomato and cucumber. I added some sweet onion, toasted walnuts and edam cheese because I thought they would taste wonderful with the fresh tomato & cucumber.

Tomato Cucumber Salad with Tahini Yogurt Ranch Dressing

Tomato Cucumber Salad with Toasted Walnuts, Edam Cheese & Tahini Yogurt Ranch Dressing

For each salad:

  • 1 – 2 tomatoes, that roughly match the diameter of the cucumber, cut into slices
  • 1/2 – 1 cucumber, sliced thin
  • A couple thin slices of sweet onion
  • A few thin slices of edam cheese, cut into small rectangles
  • A couple tablespoons of walnuts, toasted
  • A couple Tablespoons of Tahini Yogurt Ranch Dressing (recipe below)

Directions:

  1. First make the dressing.
  2. Then prep the salad by alternately layering slices of cucumber and tomato on your plate. If it’s a round plate, simply follow the curve of the plate, then tuck the last tomato or cucumber under the starting one.
  3. Top with sweet onion slices, cheese and walnuts. Drizzle each “row” of tomato/cucumber slices with a bit of the dressing. Garnish with fresh parsley leaves.
  4. To eat the salad, take a slice of cucumber, slice of tomato and make sure to get a little onion, cheese, walnuts and dressing on top. It’s a little messy when you’re eating it, but SO worth it!

Tomato Cucumber Salad with Toasted Walnuts, Edam Cheese & Tahini Yogurt Ranch Dressing

Tahini Yogurt Ranch Dressing

  • 1/2 cup nonfat greek yogurt
  • 1/2 cup lowfat buttermilk
  • 1 1/2 Tablespoons tahini
  • 1 Tablespoon light mayonnaise
  • 2 cloves garlic
  • 1 cup mixed fresh herbs (I used rosemary, basil, thyme, tarragon, oregano, parsley … dill would be wonderful too, but my dill plant has died off)
  • 1 teaspoon sugar
  • 1/2 teaspoon onion powder
  • 1/4 – 1/2 teaspoon salt (start with 1/4 teaspoon and add more to taste as needed) + freshly ground pepper to taste.

In a handi chopper or food processor, blend all ingredients till the herbs and garlic are well chopped and the mixture is fairly smooth. Taste the dressing and add salt and/or pepper to taste. Store any leftover dressing in a covered container in the fridge.

This is a Crazy Cooking Challenge post. Click on the button to see all the other wonderful ranch dressings.

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This recipe was also shared at Manic Monday, Newlyweds Recipe LinkyTotally Tasty TuesdayTalent Show TuesdayThursday’s Treasures, Weekend Potluck and Fit & Fabulous Friday.


Zucchini Lime Cake with Pistachios

Zucchini Lime Cake with Pistachios

The great thing about being a food blogger is sometimes you get to have cake for breakfast. Which is a very good thing when you stayed up too late baking zucchini cakes to take along to your parents’ house for the 50th wedding anniversary party and didn’t have dinner and woke up STARVING.

I just wanted to use up the last of my zucchini before I visit my parents’ garden again. It is always overflowing with good vegetables this time of year. Besides, we are going to have lots of extra mouths to feed this weekend and it will be good to have something relatively healthy and totally delicious to snack on. The last big zucchini was big enough to make two cakes, so I made a chocolate one and this beautiful zucchini lime cake that my sweet friend Dor from La Difference Catering made when her house was overflowing with courgettes. She calls them courgettes. I think that’s a marvelously elegant word! Still I refer to them as zucchini. That’s just what we call those big green squash things here in the midwest US.

By the way, today we are on the letter Z in the A-Z Health Challenge on facebook! We made it! I have to thank all the wonderful bloggers who contributed their recipes, tips and knowledge along the way. That’s what made it so very fun. I will do a wrapup post with all the letters and their health benefits once this anniversary party is over.

For today, Z is for Zucchini! Let’s eat cake!

Zucchini Lime Cake with Pistachios

Zucchini Lime Cake with Pistachios

Slightly adapted from La Difference Catering. I made just a small amount of frosting because I like it light on the frosting, so if you want a heavily frosted cake, you will need to make extra frosting.

  • 1/2 cup golden raisins
  • 2 Tablespoons golden rum
  • 1 3/4 cup finely shredded zucchini
  • 1/4 cup oil
  • 1/2 cup lowfat or nonfat plain yogurt
  • 3 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Frosting:

  • 3/4 cup powdered sugar
  • 2 oz. light cream cheese
  • zest of 1 lime
  • juice of 1/2 lime
  • Topping: a few Tablespoons of chopped roasted pistachios

Directions:

  1. Set the raisins in the small bowl, pour the rum over and let them soak for a good while (an hour or so) until they plump up good.
  2. Mix the wet ingredients.
  3. Add the dry ingredients and stir it all together. Stir in the raisins and rum.
  4. Spray a 9×13 inch pan with cooking spray, pour in the batter and bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.
  5. Mix up the powdered sugar with the cream cheese till smooth, then add the lime zest and juice. Once the cake is cool, frost it. Just before serving, sprinkle with a few tablespoons of chopped pistachios.

Zucchini Lime Cake with Pistachios

This recipe was shared at Weekend PotluckTalent Show TuesdayTrick or Treat Tuesday1 Month of Fun, Cast Party Wednesday, and Thursday’s Treasures.


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