Skinny Brownies

1cup granulated sugar1container

6 oz Greek yogurt

2 tbsp canola or vegetable oil

2 tsp vanilla

2 egg whites

3/4 c flour

1/2 c unsweetened baking cocoa

1/2 tsp salt

Powdered sugar for dusting

Preheat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.

In medium bowl, mix granulated sugar, yogurt, oil, vanilla and egg whites. Stir in all remaining ingredients except powdered sugar. Spread in pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar just before serving.

16 servings. 3 WW PP.

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Wheat Berry, Soy Sausage and Pomegranate Bowl

This recipe comes from Bon Appetite – with some minor adjustments. I used soy sausage, use regular chorizo if you prefer. It makes for great leftovers too.

• 2 cups wheat berries
• Salt
• 4 tbsp olive oil, divided
• 12 oz soy sausage, casings removed
• 1 garlic clove, finely grated
• 1/2 c plain Greek yogurt
• 2 tbsp lemon juice, divided
• 2 tsp za’atar, plus more for serving
• Salt and pepper
• 1/2 c pomegranate seeds
• 1/4 c coarsely chopped min
• 1 bunch scallions, thinly sliced, divided
• 3 Persian cucumbers, thinly sliced into rounds
• Pine nuts

Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.

Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8–10 minutes. Transfer to a medium bowl with a slotted spoon.

Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za’atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.

Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.

Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za’atar. Sprinkle with pine nuts.

Tahchin (chicken with crispy rice)

This recipe is Persian Dish from Tasting Table and it is amazing! I had a bit of fail on this one, my rice stuck to the pan pretty badly, but I was able to get it out with a spatula. It did not look pretty, but it tasted amazing!! It was also quite a bit of work. All in all worth it! 

3 tbsp butter
1 onion, sliced thun
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3 tbsp lemon juice
1 tbsp salt
2 tbsp orange peel, minced
½ c plain whole yogurt
1 egg

For the Rice:
3 c basmati rice, rinsed
3 tbsp salt, divided
1 stick butter, melted, divided

For the Topping:
1 c dried barberries
1/4 c parsley, minced

24 hours before serving, make the filling: In a medium skillet, melt the butter over medium heat. Add the onions and cook until translucent, 2 to 3 minutes. Add the chicken and cook, stirring occasionally until opaque, 10 minutes. Add the lemon juice and salt, and cook, partially covered, over medium-low heat until cooked, 10 minutes more. Remove from the heat and let cool.

In a medium bowl, mix the minced orange peel with the yogurt. Add the cooled chicken and marinate in the refrigerator for at least 3 hours and up to 24 hours.

Two hours before the chicken is finished marinating, place the rice in a large bowl with 2 tablespoons of the salt and cover with water. Let the rice soak for 2 hours, then drain.

Preheat the oven to 375°.

Bring a large pot of water to a boil over high heat and season with the remaining tablespoon of salt. Add the rice and cook until tender, but still chewy, 5 minutes, then drain.

Strain the chicken mixture of its marinade and reserve the marinating liquid in a medium bowl. Whisk in the egg until smooth. Add 3 cups of the cooked basmati rice and stir to coat.

Grease a nonstick, ovenproof 12-inch pot with 2 tbsp of the melted butter. Lay the marinade-coated rice on the bottom of the pot and press the rice up the sides of the pot by 1½ inches.

Distribute the chicken pieces over the rice, leaving a 1-inch border, then top with the remaining cooked rice. Drizzle the remaining melted butter over the top layer of rice.

Cover the pot tightly with a lid or foil and bake the rice for 45 minutes. Reduce the heat to 350° and bake for 45 minutes more.

Fill your sink with 2 inches of cold water and place the pot into the water for 5 minutes; this will help the rice release from the sides of pot. Remove from the sink and use a paring knife to separate the rice from the pot. Place a large plate or platter over the pot and invert the two so the tahchin falls onto the plate. Spoon the dried barberries on and around the tahchin, then garnish with parsley leaves and serve.

Serves 8 – 10.

Salmon with Carrot and Cucumber Salad

  
BACleanse so good!!! I changed a couple things – super easy and tasty dinner!

Ingredients:
Cucumber-Yogurt Sauce
½ c Greek yogurt
1 small garlic clove, minced
1 tbsp lemon zest
1 tbsp lemon juice
1 cucumber thinly sliced
Salt and pepper

Carrot Salad:
1 tsp cumin powder
1/2 tsp ground turmeric
8 oz shredded carrot
1/2 c chopped cilantro
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper

Salmon
1 lb salmon
Salt and peoper
1 tbsp canola

Cucumber-Yogurt Sauce
Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with salt and pepper.

Carrot Salad
Combine spices, carrot, cilantro, oil, and 1 Tbsp lemon juice in a medium bowl. Toss and season with salt, pepper, and lemon juice.

Salmon
Season salmon with fine sea salt and pepper. Heat 1 Tbsp oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad.

Serves 4.

Squash with Cilantro Yogurt Sauce

  
Another winner from Ottolenghi! The sweet squash, with spicy sriracha and herby yogurt – yummy!

Ingredients:
16 oz butternut squash, cubed
1 tsp cinnamon
6 Tbsp olive oil
1 c cilantro
1 clove garlic
1/4 c pumpkin seeds, toasted
1 c greek yogurt
Sriracha to taste
Salt and pepper

Preheat oven to 425.

Toss squash with cinnamon and 1 tbsp olive oil. Roast until slightly charred about 30 minutes. 

Combine cilantro, garlic, 4 tbsp olive oil and yogurt in a food processor, pulse until smooth.

To serve drizzle yogurt sauce and Sriracha over roasted squash top with pumpkin seeds.

Serves 4.

Langoustine Salad

  
This salad is so simple, perfect for a hot summer night. 

Ingredients:
1 lb cooked langoustines or lobster
8 oz green beans, steamed for 3 minites, cut into 1/2 inch pieces
1 granny smith apple, cut into 1/4 inch dice
1 avocado, cut into 1/4 inch dice
1 c greek yogurt
1 TBSP dijon
1/4 c chives, snipped fine

Whisk yogurt and dijon and a pinch of salt in a large bowl. Gently toss with remaining ingredients. 

Serves 2 – 4.

Pasta with Caramelized Onions and Yogurt

 This one is from the Food52.com cookbook. I love yogurt and pasta together – bring in sweet carmazlied onions and you’ve got perfection.

5 TBSP olive oil
6 c coarsely chopped onions
Salt
1 lb pasta
2 c thick, Greek yogurt
1 c pecorino romano, grated

Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently and seasoning with salt to taste as you go, until the onions are soft and golden brown, 20 to 30 minutes.

Cook pasta according to package.

Reserve 1/2 c pasta water. Combine the yogurt with 1/4 c cooking water and mix well. Add more of the reserved pasta water as needed to get the sauce to your thickness. Drain the pasta and toss with the yogurt mixture. Serve the pasta immediately, sprinkled generously with cheese and topped with caramelized onions and their juices.

Serves 4 – 6.

Pasta with Yogurt, Peas and Chili

Another winner from Jerusalem – I love this cookbook! This one is perfect Meatless Monday. Be sure to use shell pasta.

Ingredients:
1 1/4 c Greek yogurt
5 TBSP olive oil, divided
2 cloves garlic
1/2 lb large shell pasta
1/2 lb peas
2 tsp Aleppo
1/4 c pine nuts
3/4 c basil leaves, torn
4 oz feta crumbled
Salt and pepper

Combine yogurt, 3 TBSP olive oil, garlic, and 1/2 the peas in a blender and purée till smooth.

Cook pasta according to package.

In a small pan, heat 2 TBSP olive oil, add pepper and pin nuts. Cook over medium heat for 2 – 3 minutes until pine nuts are toasted.

Drain pasta and toss with peas, feta, basil, pine nut mixture and yogurt sauce.

Serves 3.

Blueberry Yogurt Waffles

Nothing says Sunday morning like Waffles! This week it’s Blueberry Yogurt – sweet and tangy goodness.

Ingredients:
4 TBSP butter, melted
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/3 c coconut palm or brown sugar
1 c plain yogurt
1 c buttermilk
2 eggs, lightly beaten
1 tsp vanilla
1 1/2 c blueberries (fresh or frozen)

Preheat waffle iron.

Mix dry. Add wet, stir till well combined.

Cook accounting to waffle irons instructions.

Makes about 12 waffles.

Grilled Eggplant with Date, Walnut and Yogurt Salad

This is from Diana Henry’s “A Change of Appetite” and like all the other recipes it is amazing. I served it with Kisir.

Ingredients:
1/2 c Greek yogurt
1/2 c pitted dates, chopped
1/2 c chopped walnuts, toasted
1 TBSP olive oil
2 cloves garlic, minced
4 eggplants, sliced 1/2 thin
Salt and pepper
Juice of one lemon

Combine yogurt, dates, walnuts, olive oil and garlic in a bowl and chill until ready to serve.

Heat grill on high, brush eggplant with olive oil salt and pepper and cook about 3 minutes per side until soft.

Serve with yogurt any Kisir.

Kisir
Ingredients:
1 TBSP olive oil
1 small red onion, finely chopped
2 cloves garlic, minced
2 1/2 tsp ground cumin
2 tsp chili pepper flakes
1 1/2 TBSP tomato paste
1 1/2 c bulgur wheat
4 plum tomatoes, seeded and chopped
1/4 c mint, chopped
1 1/4 c parley, chopped
Juice of 1 lemon
1/2 c olive oil
1 1/2 TBSP pomegranate molasses
1/2 c pomegranate seeds

Heat oil in saucepan and sauté onions and garlic for two minutes. Add cumin and chili, cook for 1 minute. Stir in tomato paste and 2/3 c boiling water. Mix in bulgur, remove from heat and cover for 15 minutes. Fork through and stir in tomatoes and herbs. Combine olive oil and pomegranate molasses in a small bowl. Stir 3/4 into the bulgur, but don’t soak it. Add more if it’s too dry. Stir in Pom seeds and season with salt and pepper.

Serves 4.