Fried Eggs with Spiced Yogurt Sauce

Ingredients

2 Tbsp olive oil
1 clove garlic, crushed
1/2 tsp dried mint
1/2 tsp sweet paprika
1 tsp cumin seeds
cooking oil spray
4 eggs
1/2 cup Greek-style yogurt, warmed
1 tbsp Japanese seven-spice powder
2 tbsp loosely packed fresh mint leaves
2 to 3 whole-grain pitta breads about 170 g, char-grilled

Method

1. Place the yogurt in a covered microwave-safe bowl, warm in the microwave for 20 to 30 seconds.
2. Heat oil in a 9-inch frying pan over medium heat. Cook garlic, dried mint and spices, stirring for 1 minute or until fragrant. Transfer spiced oil to a small bowl.
3. Wipe out pan with paper towel. Lightly spray pan with cooking oil. Heat pan over medium heat, cook eggs for 4 minutes or until whites are set and yolks remain runny.
4. Add yoghurt to pan. Rmove from heat.
5. Sprinkle eggs with seven-spice powder and fresh mint. Drizzle with spiced oil. Season. Serve with pitta bread.

Makes 2 to 3 servings.

Source: The Australian Women’s Weekly

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Grapefruit, Lime & Mint Yogurt Parfait

Ingredients

4 large red grapefruit
4 cups reduced-fat plain yogurt
2 teaspoons grated lime zest
2 tablespoons lime juice
3 tablespoons honey
torn fresh mint leaves

Method

1. Cut a thin slice from the top and bottom of each grapefruit. Stand fruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit.
2. In a large bowl, mix yogurt, lime zest and juice. Layer half of the grapefruit and half of the yogurt mixture into six parfait glasses. Repeat layers. Drizzle with honey and top with mint before serving.

Makes 6 servings.

Source: Taste of Home magazine

Vegetarian Borscht

Ingredients

1 Tbsp grapeseed oil or sunflower oil
1 yellow onion, chopped
1/2 tsp salt
4 medium red beets, peeled and chopped into 1-inch pieces
2 medium red-skinned unpeeled potatoes, cut into 1-inch pieces
2 large carrots, peeled and sliced
3 cups shredded red cabbage
3 garlic cloves, chopped
2 Tbsp tomato paste
1 Tbsp honey
2 tsp paprika
1/2 tsp black pepper
1/4 tsp cinnamon
5 cups salt-free vegetable broth
1 bay leaf
1 1/2 cups cooked or canned chickpeas
2 Tbsp balsamic vinegar
1/2 cup baby red Russian kale, optional
1/2 cup plain yogurt
1/4 cup chopped dill
2 Tbsp prepared horseradish

Method

1. Heat oil in a 6-Litre large saucepan over medium heat. Add onion and salt. Heat until onion has softened and is beginning to brown, about 5 minutes.
2. Add beets, potatoes, and carrots to pan. Cook for 5 minutes.
3. Add cabbage and garlic. Stir and cook for another 3 minutes.
4. Add tomato paste, honey, paprika, black pepper, and cinnamon to pan. Stir and cook for 30 seconds.
5. Place broth and bay leaf in pan. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
6. Stir in chickpeas and balsamic vinegar and continue to simmer, uncovered, until beets are tender, about 20 minutes.
7. Fold in baby kale, if using.
8. In bowl, stir together yogurt, dill, horseradish, and a pinch of salt.
9. Place soup in serving bowls and top with a swirl of yogurt sauce.

Makes 6 servings.

Source: Alive magazine

Mini Turkey Burgers

Ingredients

1/3 cup full-fat plain Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic (garlic powder)
1 teaspoon whole-grain mustard (may substitute Dijon mustard)
1-1/2 teaspoons fish sauce (may substitute Worcestershire sauce)
1 pound ground turkey, preferably dark meat
2 teaspoons canola oil
2 tablespoons honey
1/2 to 1 teaspoon Spanish smoked paprika (sweet or hot pimenton)
Salad greens, for serving (optional)
2 whole-wheat pita breads, warmed, for serving (optional)

Method

1. Combine the yogurt, 3/4 teaspoon of the salt, the pepper, garlic powder, mustard, fish sauce and ground turkey in a mixing bowl. Gently mix with your clean hands. Shape into eight balls of equal size, which will be soft.
2. Heat the oil in a large skillet over medium heat. Once the oil shimmers, add all the ground turkey balls so they are not touching each other, flattening them slightly into patties. Cook for three to four minutes, until lightly browned on the bottoms, then turn them over and cook for about three minutes on the second sides, until nicely browned.
3. Reduce the heat to low; partially cover the pan and continue to cook the burgers for an additional two minutes or so, until they are cooked through (at the centre, registering 165ºF on an instant-read thermometer), and firm to the touch.
4. Meanwhile, whisk together the honey, smoked paprika (to taste) and the remaining 1/4 teaspoon salt in a small bowl.
5. Uncover the burgers and brush the tops of each one with the spiced honey. Cook for 30 seconds or so — just long enough for the honey glaze to set and melt a little into the pan.
6. Serve as you wish, either atop salad greens or tucked into the warm, quartered pita breads.

Makes 4 servings.

Source: Washington Post

East-Indian Style Sliders

Ingredients

1 package of naan bread
1 lb lean ground beef
1 jalapeno chili pepper, stemmed, seeded and finely minced
1 tbsp curry powder
3 garlic cloves, finely minced
1 small white onion, finely chopped
2 tsp chopped fresh ginger
salt and pepper
1/4 cup (60 mL) Greek-style yogurt
mango chutney
fresh mint

Method

1. Using a 2″ round cookie cutter, cut circles out of naan bread.
2. In a mixing bowl, combine ground beef, chili, curry, garlic, onion and ginger. Season mixture with salt and pepper. Form beef into 2″ patties.
3. Preheat a gas barbecue or grill pan.
4. Place patties on grill and cook for about 3 minutes a side, or until juices run clear when meat is poked with a toothpick.
5. Place 1 patty on 1 slice of naan and top with a dollop of yogurt, some chutney and a mint leaf.
6. Top with another round of naan and serve immediately.

Makes 6 servings.

Source: Flavours magazine