Chicken Tandori
Ingredients:
4 (6 oz.) boneless chicken breasts cut into
3/4“ strips
1 cup plain yogurt
11/2 tsp. minced garlic (more if desired)
2 tbsp. fresh ginger - grated
11/2 tsp. ground coriander
3/4 tsp. cumin
1/2 tsp. ground cardamom
1/4 tsp. cayenne pepper
2 tsp. lime zest
11/2 tsp. salt
Thinly sliced onions and tomatoes, and lime wedges for garnish
Method:
1.Combine all of the ingredients except the chicken and garnish in a
2.Add chicken strips and mix well to coat.
3.Marinate overnight.
4.Place marinated chicken pieces on a greased baking sheet and place in a preheated 400 degree oven.
5.Cook until browned on the outside and
6 still moist inside.
Chocolate Yogurt Mousse
Ingredients:
1 pint plain yogurt – drain yogurt in refrigerator with a
3 ounces dark chocolate
2 ounces Dutch cocoa powder - sifted
7 egg whites
Method:
1.Melt the chocolate over hot water.
2.Combine melted chocolate and drained yogurt.
3.Fold the cocoa into the yogurt mixture and slightly warm the mixture over hot water.
4.Combine the egg whites and sugar over simmering water to warm slightly.
5.Remove from heat and beat until whites form stiff peaks.
6.Fold the meringue into the yogurt mixture.
7.Chill thoroughly before serving.
Cucumber-Yogurt Salad
Ingredients:
1 pt. plain yogurt
14 oz. cucumber - peeled and coarsely grated
1 tsp. cumin
salt and black pepper to taste 1 tbsp. sugar
1 tbsp. lime zest
2 tbsp. fresh cilantro - finely chopped Smoked Spanish Paprika for garnish
Method:
1.Using paper towels, press out excess moisture from the grated cucumber.
2.Stir together all the ingredients except the paprika.
3.Chill thoroughly before serving.
4.Dust the top with paprika if desired.
