Mixed Berry Muffins

Yield: 11 muffins

3/4 cup coconut oil, melted

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup yogurt (or sour cream)

2 eggs

1 1/2 tsp vanilla extract

2 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 1/2 cups frozen mixed berries

1. Preheat the oven to 400F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla until smooth.

3. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.

4. Thaw the berries. Microwave frozen berries for one minute. Transfer to a fine mesh strainer. Gently rinse with warm water to wash off the excess colored juices. Tap the side of the strainer to get even more water out. You’ll be left with about 3/4 cups of thawed berries.

5. Gently fold the berries into the batter.

6. Divide the batter between 10-11 muffin cups.

7. Optional: Top with a spoonful of turbinado sugar.

8. Bake for 15 to 20 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://pinchofyum.com/mixed-berry-muffins-with-sugary-tops

Lemon Yogurt Cake

Yield: 1 loaf

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup plain yogurt

1 cup sugar

3 eggs

zest of 2 lemons

1/2 tsp vanilla extract

1/2 cup coconut oil, melted

1. Preheat the oven to 350F. Line a loaf pan with parchment paper.

2. In a medium bowl, combine the flour, baking powder, and salt.

3. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla.

4. Slowly whisk the dry ingredients into the wet ingredients.

5. With a rubber spatula, fold the coconut oil into the batter.

6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

7. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan to cool completely.

https://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe-1947092

Cucumber Raita

Yield: 1 cup

1 cucumber, seeds removed

salt

1 cup plain Greek yogurt

1/2 tsp garam masala

1/2 tsp ground cumin

1/8 tsp cayenne

2 tbsp cilantro, chopped (or mint)

1 small serrano or Thai chile, minced (optional)

1. Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss, and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.

2. Beat the yogurt with a fork or a whisk. Add the garam masala, cumin, cayenne, cilantro, chile, and cucumbers, and toss again. Taste and adjust salt.

3. Chill until ready to serve.

https://cooking.nytimes.com/recipes/1015024-cucumber-raita https://www.indianhealthyrecipes.com/cucumber-raita-recipe/#wprm-recipe-container-37079

Chicken Biryani

Yield: 4 servings

Rice:

300g basmati rice, cooked and cooled

Marinade:

600g chicken thighs, cut into bite-size pieces

3 tbsp greek yogurt

4 cloves garlic, finely minced

1-inch ginger, finely minced

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp chilli powder

1/4 tsp garam masala

salt and pepper

Sauce:

3 tbsp coconut oil (or ghee)

4 green cardamom pods

1 tsp cumin seeds

200g onion, thinly sliced

160g tomatoes, roughly chopped

1 tbsp tomato paste

2 bird eye green chillies, slit lengthwise

Garnish:

pinch of saffron

1/4 cup raisins

2 tbsp mint, roughly chopped

2 tbsp cilantro, roughly chopped

1. In a large bowl, combine all the marinade ingredients. Let sit for 20 minutes or overnight.

2. In a large pot, heat the oil over medium heat. Add the cardamom and cumin and fry for a few seconds.

3. Add the sliced onion and cook for 5 to 6 minutes.

4. Add the chopped tomatoes. Cook, stirring well, for 3 minutes. Mash with the back of the spoon as they soften.

5. Add the tomato paste and continue to cook for another minute.

6. Add the slit chillies and cook for one minute.

7. Add the marinated chicken and cook for 3 to 4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking. Add 2 to 3 tbsp water if chicken starts sticking.

8. Remove from heat. Place half the rice over the chicken, followed by half the garnish ingredients. Layer the remaining rice, followed by the rest of the garnish ingredients.

9. Cover and return to stove over low heat. Cook for 5 minutes. Turn the heat off and let rest for 10 minutes.

10. Serve warm with cucumber raita.

http://maunikagowardhan.co.uk/cook-in-a-curry/easy-chicken-biryani/

Blueberry Bran Muffins

Yield: 12

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1 tsp salt

3/4 cup Greek yogurt

1/4 cup coconut oil

1/4 cup olive oil

1/2 cup sugar

1/2 cup honey

2 eggs, lightly beaten

1 tsp vanilla extract

2 1/2 cups wheat bran

1 1/2 cups fresh blueberries

1. Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.

3. In a large bowl, whisk together the yogurt, coconut oil, olive oil, sugar, honey, eggs, and vanilla.

4. Add the dry ingredients to the wet ingredients, stirring just until combined.

5. Gently stir in the wheat bran and blueberries until combined.

6. Scoop the batter into the muffin cups. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

https://www.foodnetwork.com/recipes/ina-garten/blueberry-bran-muffins-4720585

Blueberry Yogurt Muffins

Yield: 12

1 cup plain Greek yogurt

1/4 cup coconut oil, melted and cooled (or melted butter or olive oil)

1 egg

1/2 cup maple syrup

1 tsp vanilla extract

1/4 tsp almond extract, optional

1 tbsp almond milk

1 3/4 cups whole wheat pastry flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 1/2 cups fresh blueberries

optional: 1/2 cup chopped walnuts

1. Preheat oven to 425F. Line a muffin tin with muffin liners.

2. In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, vanilla extract, almond extract, and almond milk until smooth.

3. Add in whole wheat flour, baking soda, cinnamon, and salt. Mix until just combined.

4. Fold in blueberries (and walnuts if using).

5. Divide batter evenly into liners, filling 3/4 of the way full. Bake for 5 minutes, then reduce heat to 375F. Bake for 10 to 15 minutes more, or until toothpick comes out clean or with just a few crumbs attached.

https://www.ambitiouskitchen.com/healthy-blueberry-greek-yogurt-muffins/

Herbed Yogurt

Yield: 1/2 cup

1/2 cup Greek yogurt

2 tbsp cilantro, finely chopped

1 tsp mint, finely chopped

1 tsp jalapeño, minced

salt and pepper

1. In a small bowl, stir together all ingredients.

https://cooking.nytimes.com/recipes/1019440-herbed-yogurt

Pumpkin Pie Overnight Oats

Yield: 2 servings

1 cup rolled oats
1 cup almond milk

1/2 cup plain nonfat greek yogurt (optional)

1/2 cup pumpkin puree

1/4 cup maple syrup
1 tbsp chia seeds

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger
optional toppings: pecans, pumpkin seeds, maple syrup, cranberries, coconut

1. Combine all ingredients in a medium mixing bowl.
2. Pour into a glass jar/container and refrigerate for 4 hours or overnight.
3. Top with any additional toppings, if using, before serving.


https://www.ambitiouskitchen.com/2016/08/pumpkin-pie-overnight-oats/

Snapper in Yogurt Curry

Yield: 3-4 servings

2 tbsp coconut oil, separated

2 tsp cumin seeds

1 small onion, diced
2 cloves garlic, finely minced

2 tbsp finely chopped ginger

salt and pepper

1 tsp turmeric

2 tbsp ground coriander

1 tbsp paprika

1 tsp ground cayenne pepper
1 cup water
2 cups plain yogurt (minimum 2% milk fat)
1 lb snapper (or other white fish)
1/4 cup cilantro, chopped

1. In a medium pot, heat 1 tbsp coconut oil over medium heat. Add cumin seeds and allow them to sizzle for 30 seconds.
2. Add onion and sauté for 3 to 5 minutes, or until beginning to soften.
3. Add garlic and ginger, and sauté for 1 minute.
4. Add spices and stir for 2 to 3 minutes. The spices will become slightly pasty. Turn off the heat and stir in water.
5. To prevent the yogurt from curdling, whisk 1/2 cup of the masala-water mixture into the yogurt. Pour the yogurt into the pot of masala-water and stir well with a whisk. Turn the heat to high and bring curry to a boil, whisking constantly, then reduce the heat to medium-low and simmer for 5 minutes, stirring once or twice. Set aside while you prepare the fish.
6. In a pan, heat 1 tbsp coconut oil over medium-high heat. Season the snapper with salt and pepper. Cook for 2 minutes on each side, until just barely cooked through.
7. To serve, place snapper on a plate and cover with sauce. Garnish with chopped cilantro.


http://www.thekitchn.com/tilapia-in-yogurt-and-ginger-c-142938

Tandoori Chicken

Yield: 4 servings

4 cloves garlic, minced
7 cm piece of ginger, minced
1 fresh red chilli, deseeded and thinly sliced
juice of 1/2 lemon
3/4 cup yogurt
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp garam masala
salt and pepper
fresh cilantro, to garnish

1. In a large bowl, combine the garlic, ginger, chilli, lemon juice, yogurt, and spices. Mix well to combine. 

2. Add the chicken and stir to coat. Cover with plastic wrap and place in the fridge to marinate for about 12 hours.

3. Preheat the oven to 400F. Place parchment paper in a large roasting tray.

4. Place the chicken on the prepared tray and bake for 30 minutes or until cooked through.

5. Garnish with cilantro leaves before serving. Serve with steamed rice and raita.

http://www.jamieoliver.com/recipes/chicken-recipes/tandoori-chicken/