Posted on August 13, 2022 by cookwithkathy

Ingredients

450 g pork tenderloin
2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
2 tsp olive oil
450 g sweet potatoes, peeled and cut in 1/2-inch chunks
1 red onion, cut in 3/4-inch chunks
2 cloves garlic, minced
1/2 cup sodium-reduced chicken broth
2 zucchini, cut in 3/4-inch chunks
1 sweet red pepper, cut in 3/4-inch chunks
4 tsp lemon juice
Garlic Yogurt Sauce
1/3 cup 0% Greek yogurt
1 small clove garlic, minced
Method
- Sprinkle pork with 1/2 tsp of the oregano and half each of the pepper and salt.
- In large nonstick skillet, heat half of the oil over medium-high heat and brown pork all over, about 5 minutes.
- Transfer to foil-lined rimmed baking sheet. Bake in 425°F oven until instant-read thermometer inserted into thickest part reads 155°F or juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes. Transfer to cutting board. Let stand for 3 minutes before slicing.
- In same pan, heat remaining oil over medium heat. Cook sweet potatoes, stirring, until lightly browned, about 3 minutes.
- Stir in red onion, garlic and remaining oregano. Cook, stirring often, until onions are slightly softened, about 2 minutes.
- Add broth and 1/4 cup water. Bring to a boil. Reduce heat, cover and simmer just until sweet potatoes are tender, about 6 minutes.
- Add zucchini, red pepper and remaining pepper and salt. Cook, stirring, until zucchini is tender, about 3 minutes.
- Stir in lemon juice. Transfer to platter. Add pork.
- Stir together yogurt and garlic, serve with pork and vegetables.
Makes 4 servings.
Source: Mediterranean Flavours
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Posted on August 4, 2022 by cookwithkathy

Ingredients

1-1/2 cups frozen raspberries, plus 4 raspberries, halved (optional)
5 tablespoons sugar
1-1/2 cups vanilla low-fat or whole-milk yogurt
Method
- In a blender, puree the 1-1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.
- Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture, and insert sticks.
- Freeze until firm, at least 6 hours or up to 1 week.
- To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Makes 8 pops.
Source: Perfect Pops
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Posted on July 18, 2022 by cookwithkathy

Ingredients

1 medium onion, quartered and thinly sliced
4 baby corn, halved lengthwise
2 celery ribs, cut into julienne strips
1 medium zucchini, cut into julienne strips or thinly sliced
4 Tbsp snow peas, sliced
1 medium red bell pepper, cut into strips
2 large tomatoes, seeded and cubed
1 medium green chili pepper, thinly sliced
1 garlic clove, peeled and crushed
2 Tbsp tomato paste
3/4 cup vegetable stock
2 Tbsp fresh cilantro, chopped
1 tsp ground coriander
8 flour tortillas, frozen or fresh
3/4 cup plain yogurt
Method
- Mix all of the vegetables together in a heatproof bowl and place in the top of the steamer.
- Mix the tomato paste, stock, 1 tablespoon chopped cilantro and ground coriander together, and pour over the vegetables in the bowl. Cover with pleated wax paper and steam for 15 minutes until the vegetables are tender.
- Lay the tortillas in the base of the second tier of the steamer and place over the vegetables for the last 5 minutes of cooking time or until warmed through.
- Mix the yogurt and remaining cilantro in a serving bowl.
- Spoon the vegetable mixture into the tortillas and serve with yogurt.
Makes 4 servings.
Source: Steam Cuisine
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Posted on July 13, 2022 by cookwithkathy

Ingredients

1 chicken
1 cup yogurt
1/2 cup oil
1/4 lb onions
1/2 lb potatoes
4 eggs
1 tablespoon garlic and ginger ground together
1/2 teaspoon turmeric
2 teaspoons red chili powder
2 teaspoons almonds, ground
2 teaspoons coriander seeds, ground
2 teaspoons salt
Method
- Clean chicken but do not cut into pieces.
- Rub chili powder, garlic and ginger, turmeric and salt into the chicken well, including inside the chicken. Set aside.
- Boil the eggs and potatoes together until done. Peel the potatoes and remove the egg shells.
- Put the potatoes and the eggs inside the chicken and sew it up.
- In another pot mix a little salt, the almonds and ground coriander with the yogurt.
- Pour this mixture over the chicken and rub it well. Prick chicken all over with a fork. Set aside for at least 15-20 minutes.
- Using a large pot, heat oil and fry the sliced onions until light brown.
- Add chicken with all the spices and yogurt, and fry until completely brown, adding a little water gradually to avoid burning. Cook in this way until chicken is tender.
- Cover and place in medium oven for about 10 minutes.
Makes 4 to 6 servings.
Source: Mughal Cuisine
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Posted on July 11, 2022 by cookwithkathy

Ingredients

1 lb okra
2 tbsp sunflower oil
1 large onion, thinly sliced
4 green chili peppers, seeded and sliced
1 green bell pepper, seeded and sliced
6 oz tomatoes, peeled, seeded and chopped
salt and freshly ground black pepper
3 tbsp water
plain yogurt, to serve
Method
- Trim the okra and prick a few times with a fork.
- Heat the oil in a pan and sauté the onion and chili peppers for 5 minutes, or until softened.
- Add the green bell pepper and cook for a further 2 minutes.
- Stir in the chopped tomatoes, the okra and water with seasoning to taste and bring to a boil. Reduce the heat, cover the pan and simmer for 8 minutes, or until the okra is tender.
- Serve immediately topped with yogurt.
Makes 4 servings.
Source: Healthy Vegetarian Cooking
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