Y: Yogurt Ginger Marinade & More
Yogurt Ginger Marinade
2 tsp fresh gingerroot, minced
3 cloves garlic, minced
2 cups low fat plain yogurt
¼ cup fresh lemon juice
2 bay leaves, crumbled
2 TB paprika
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp ground cinnamon
1 tsp turmeric
½ tsp ground pepper
¼ tsp ground cardamom seeds
1 tsp salt
Peel gingerroot and mince it fine. Do the same with the garlic. Combine all ingredients in a medium bowl. Use a wire whisk and blend thoroughly.
Marinate chicken breast halves in this marinade, covered, for about 2 hours in the refrigerator.
Remove chicken from the refrigerator about 30 minutes before cooking.
Remove pieces from marinade. Blot off excess and grill or broil.
From Christmas Thyme at Oak Hill Farm
And for dessert, how about this one, using yogurt also, but no herbs or spices, except as a garnish.
Grape Collage with Orange-Yogurt Sauce
2/3 cup low-fat or nonfat yogurt
2 TB frozen orange juice concentrate
3 or 4 varieties of table grapes (Choose a variety of colors; you’ll need enough of each variety to serve one person.)
4 rose geranium leaves for garnish
Combine yogurt and orange juice thoroughly. Allow to chill in the freezer during dinner. Wash grapes and divide among four footed sherbet dishes. When ready for dessert, break up the sauce (if it has frozen) and spoon it over grapes. Garnish with a fresh rose geranium leaf.
From Sage Cottage Herb Garden Cookbook
For a slightly different Orange Yogurt Fruit Sauce with a printable recipe, see this one at Cooking with Ruthie.
Here’s one more yogurt (non-herbal) recipe while we’re on ‘Y’.
Yogurt Fruit Sauce
1 3-oz package cream cheese, softened
1/3 cup brown sugar, packed
½ tsp vanilla
1 cup plain nonfat yogurt
Combine cream cheese, brown sugar and vanilla in a small mixer bowl. Beat with an electric mixer on medium speed until fluffy. Add yogurt. Beat until smooth. Spoon sauce over fresh fruit and top with toasted nuts or almonds, if desired. Makes a little more than a cup.
From The Best of Thymes