Regional - some regional specific recipes with yoghurt

Gila Chicken Soup

Ingredients

2 tablespoons olive oil

8 ounces skinned and boned chicken

    breast halves, 1/2-inch chunks

1/4 cup finely diced onion

2 garlic cloves, minced 

1 teaspoon ground cumin

1/2 teaspoon chilli powder

1/8 teaspoon ground red pepper

1 (14 1/2 ounce) can chicken broth

1 can black beans, drained and rinsed

1 can Mexican-style stewed tomatoes

3 (6-inch) corn tortillas, halved

    and cut into 1/2-inch wide strips

2 tablespoons chopped cilantro

6 tablespoons plain low-fat yoghurt

 

Recipe

 

• Preheat oven to 450 degrees F.
• Heat oil in a heavy Dutch oven over medium heat.
• Add chicken, and cook for 3 to 4 minutes, stirring frequently, until opaque.
• Stir in onion, garlic, cumin, salt, chilli powder and red pepper.
• Cook for 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.
• Stir in broth, undrained corn, drained black beans and stewed tomatoes. Increase heat to high and bring to a boil.
• Reduce heat, cover and simmer for 15 minutes.
• Meanwhile, spread tortilla strips in a single layer on a baking sheet.
• Bake for 5 minutes, stirring once, until crisp and lightly browned.
• Stir cilantro into soup and ladle soup into bowls.
• Top servings with tortilla strips and a tablespoon of yoghurt.

San Diego Fish Tacos

Ingredients

1/2 cup canola oil

1 cup beer

1 large egg

3/4 cup all-purpose flour

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1 teaspoon salt

Freshly ground black pepper

2 (8 ounce) white fish fillets (such as scrod, pollack, snapper, haddock, halibut, and catfish), pin bones removed and each fillet cut crosswise into 6 pieces (by the fish monger, if possible)

1 small to medium sweet onion such as Vidalia, 4 to 8 ounces

10 sprigs cilantro

1/2 cup light or regular mayonnaise

1/2 cup low-fat yoghurt

1 small head green cabbage, 12 to 16 ounces

1 ripe but firm avocado

1 lime

1 (12 ounce) jar medium-hot salsa

12 flour tortillas, about 8 inches in diameter

 

Recipe

 

• Put the oil in a large heavy frying pan over medium-high heat.
• Combine the beer, egg, and flour in a medium-size mixing bowl.
• Stir in the mustard, cayenne, salt, and several grindings of black pepper.
• Put 6 pieces of fish in the batter, coat well, and add to the frying pan.
• Cook for 3 minutes, turn the pieces over, and cook for 3 more minutes until golden brown.
• Drain on a paper towel-lined platter. Repeat with the remaining 6 pieces. Reduce the heat if needed to prevent burning.

 

• While the fish cooks, peel and quarter the onion and remove the leaves from the cilantro sprigs.
• Put the onion and cilantro in a food processor and pulse several times, or until coarsely chopped.
• Add the mayonnaise and yoghurt to the processor and pulse just once or twice to combine.
• Put the onion-mayonnaise sauce in a small bowl.

 

• Halve the cabbage lengthwise and remove the core from each half. Place each half on a cutting surface, flat side down.
• Cut into thin shreds with a bread knife. Put the cabbage in a small bowl.
• Halve pit and peel the avocados. Cut each half lengthwise into six slices. Lay the slices on a small plate.
• Cut the lime into 4 wedges and put in a small dish.
• Put the salsa in a small bowl with a slotted spoon (so you won't get a lot of liquid in your tacos).
• Bring all the ingredients for the tacos to the table and allow diners to make tacos one at a time as follows:
• Put a few tablespoons of cabbage in the middle of each tortilla.
• Top with 1 piece of fish, 1 tablespoon or so of the onion-mayonnaise sauce, 1 tablespoon of the salsa, 2 avocado slices, and a squeeze of lime.
• Fold and eat.

Sour Orange Dressing

Ingredients

Juice of 1 sour orange

1 cup plain yoghurt

2 tablespoons honey

1 teaspoon chopped chives

1/2 teaspoon garlic salt

 

Recipe

• Mix well!

Chicken Enchilada Casserole

Ingredients

8 corn tortillas

2 cups shredded cooked chicken

1 cup grated Monterey jack cheese

2 tablespoons chopped green chiles

1 bunch scallions, chopped

1 (20 ounce) can mild enchilada sauce

1 (8 ounce) container nonfat plain yoghurt

 

Recipe

 

Preheat oven to 350 degrees F. Spray an 8-inch or 9-inch square casserole dish with non-stick spray.

Cover the bottom of the dish with 4 corn tortillas, overlapping them if necessary.

Sprinkle half the chicken, half the cheese, half the green chillies and half the scallions on the tortillas.

In a medium-size bowl or large measuring cup, stir together the enchilada sauce and yoghurt until smooth.

Pour half of this mixture over the layers in the casserole dish.

Then layer on the remaining 4 tortillas, the chicken and the chiles.

Sprinkle with half the remaining cheese.

Pour the remaining sauce over the dish.

Sprinkle with the remaining cheese and scallions.

Bake, uncovered, for 30 minutes.

Chicken Chilaquiles

Ingredients

4 boneless, skinless chicken breast halves

8 (6-inch) corn tortillas (preferably stale)

2 (10 ounce) cans tomatoes with green chillies (or substitute 2 1/2 cups salsa)

1 (15 to 16 ounce) can black beans, drained

1/4 cup chopped fresh cilantro (optional)

1 cup non-fat plain yoghurt (or an 8-ounce container)

8 to 10 ounces grated Monterey jack cheese

 

Recipe

 

• Heat oven to 375 degrees F. Spray an 8- or 9-inch square baking dish (or similar casserole) with non-stick cooking spray.
• Heat about 1 inch of water in the bottom of a wide frying pan. Bring to a boil.
• Add chicken breasts.
• Reduce heat to medium-low and simmer chicken breasts for 5 minutes (the water should simmering only)
• Flip and cook 4 minutes.
• Remove from heat and set aside. (If the chicken appears undercooked, don't worry, it will continue to cook in the casserole).
• Cut tortillas in half.
• Spread about 3/4 cup of the tomatoes in the bottom of the casserole.
• Cover the bottom with tortilla halves.
• Cut the chicken into small dice.

 

Begin building layers of ingredients on top of the tortillas:

• Sprinkle with half the chicken, then spread on half the remaining tomatoes.
• Spoon on half the black beans and sprinkle with cilantro.
• Dollop on half the yoghurt and sprinkle with half the cheese.
• Top with more tortilla halves.

 

Again build layers.

• Start with chicken, then tomatoes, black beans and cilantro.
• Spoon on yoghurt and top with cheese.
• Bake 30 minutes, or until cheese is melted and casserole is hot.
• Let stand 10 minutes before serving.

Grilled Beef Fajitas with Green yoghurt Sauce

Ingredients

Source: Rachel Ray

1 1/2 cups plain yoghurt

Juice of 2 limes (1/3 cup)

2 tablespoons extra-virgin olive oil plus 1/4 cup for brushing vegetables

1 tablespoon hot pepper sauce

2 tablespoons chopped fresh thyme leaves, a few sprigs

1 (1 1/2 pound) sirloin steak or flank steak

2 red or green bell peppers, halved and seeds removed

1 large sweet onion, such as Vidalia, Maui or Texas Sweet

Salt and pepper, to taste

1 jalape├▒o pepper, seeded and coarsely chopped

1/2 cup cilantro leaves, loosely packed

1 teaspoon salt

8 to 12 large flour tortillas

2 yellow, orange or red vine-ripe tomatoes, chopped

 

Recipe

 

• Preheat a grill pan or electric grill to high heat, or prepare outdoor grill.
• In a shallow dish, combine the juice of 1 1/2 limes (reserving 1/2 lime) with 2 tablespoons olive oil, hot pepper sauce and chopped thyme leaves.
• Coat beef in the lime-oil.
• Grill beef 6 or 7 minutes on each side.
• Baste pepper halves with a little oil, and set on grill alongside beef.
• Cut onion into 4 or 5 thick slices, cutting across the onion.
• Remove outer ring of the sliced onion, discarding the skin.
• Baste onion with oil and place on grill.
• Season beef and vegetables with salt and pepper.
• Peppers and onions will grill in about 10 minutes. They should be charred at edges, but still have a bite to them.
• In a food processor, combine yoghurt, the juice of reserved 1/2 lime, the jalapeno pepper, cilantro leaves and salt.
• Process the ingredients into a smooth, green sauce.
• Once you remove beef and vegetables from the grill, char and warm tortillas.
• Slice cooked beef on an angle and transfer to a serving plate.
• Slice peppers into strips and cut onion rings in half.
• Transfer cut vegetables to platter alongside beef.
• To assemble, pile beef, pepper strips and onions into tortillas and top with chopped tomatoes and lots of yoghurt green sauce.

Canadian Mennonite Plum Custard Kuchen

Ingredients

1 1/3 cups flour

1/4 teaspoon baking powder

1 teaspoon salt

2 tablespoons granulated sugar

1/3 cup margarine or shortening

1 egg, beaten

1 cup milk

Plums, pitted and halved

Topping

1/2 cup granulated sugar

1 teaspoon cinnamon

 

Custard

1 beaten egg

1/2 cup sour cream

1/2 cup buttermilk or yoghurt

1/3 cup sugar

 

Recipe

 

• Sift together flour, baking powder, salt, and sugar.
• Cut in margarine.
• Beat egg and milk and stir into mixture.
• Pat the dough over the bottom of a 9-inch cake pan.
• Arrange nicely in rows enough pitted plums to completely cover the dough.
• Sprinkle topping over the plums.
• Bake at 400 degrees F for 15 minutes.
• Meanwhile mix custard ingredients.
• Take the kuchen out of the oven, drizzle the custard mixture over the plums, and return it to the oven.
• Reduce heat to 350 degrees F and bake for another 30 minutes.
• Serve warm.

Ukrainian Easter Beet Horseradish Relish (Tsvikly)

Ingredients

9 or 10 medium beets

3 teaspoons salt

1 cup fresh grated horseradish

1 tablespoon sugar

1 cup cider vinegar

1 tablespoon dill seeds or caraway seeds (optional)

1 teaspoon ground black pepper.

 

• Cut off beet tops to 1/2 inch. Scrub well.
• Cook covered with water over low heat until peel slips off easily, about 2 hours.
• Cool in liquid. Slip off peel, and cut off taproot, and grate in processor.
• In a large bowl, mix beets with other ingredients. Taste and adjust seasoning.
• Pack in jars, cover, and refrigerate at least 3 days.

 

Uncooked Horseradish Sauce

3 tablespoons fresh grated horseradish

1 cup clabbered cream (mix 1 cup of heavy cream with 2 tablespoons of yoghurt and leave overnight in a warm place)

1 teaspoon salt

1 tablespoon granulated sugar

1 tablespoon white vinegar of lemon juice (or to taste)

 

• Mix ingredients in a nonmetallic bowl.
• Taste and adjust seasoning.
• Allow to ripen at room temperature for about 1 hour before serving.

 

Hearty Turkey chilli

Ingredients

1 cup chopped onions

1 cup chopped green bell pepper

2 cloves garlic, minced

1 tablespoon vegetable oil

2 pounds ground raw turkey

2 (14 1/2 ounce) cans tomatoes, cut into bite-size pieces

1 (12 ounce) bottle chilli sauce

1 tablespoon chilli powder

1 teaspoon lemon pepper seasoning

1 teaspoon dried basil leaves, crushed

1/2 teaspoon dried thyme leaves, crushed

1/8 to 1/4 teaspoon hot pepper sauce

2 (15 1/2 ounce) cans kidney beans, drained

Sliced scallions

Shredded Cheddar cheese

Dairy sour cream or plain yoghurt

 

Recipe

• In Dutch oven, sauté onions, green pepper and garlic in oil.
• Add turkey and cook until lightly browned.
• Add tomatoes, chilli sauce, chilli powder, lemon pepper, basil, thyme and hot pepper sauce.
• Cover and simmer 45 minutes.
• Add kidney beans; simmer an additional 20 minutes.
• Serve topped with scallions, cheese and yoghurt / sour cream

Potato Kugel

Ingredients

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

Pepper to taste

6 potatoes, peeled

2 eggs

1 large onion, chopped

1/4 cup vegetable oil

 

Recipe

• Stir together dry ingredients and set aside.
• Grate potatoes into ice water to prevent discoloring.
• Squeeze out all liquid; add eggs and mix well.
• Add dry ingredients.
• Saute onion in oil until golden; add to batter and mix well.
• Pour into an oiled 15 x 10-inch jellyroll pan.
• Bake at 350 degrees F and cut into squares.
• Return to oven and bake 30 minutes longer.

Crisp Fried Potato Latkes

Ingredients

Yield: 10 servings

2 1/2 pounds baking potatoes, peeled

1 large onion

3 large eggs, lightly beaten

1 teaspoon salt, or to taste

1/8 teaspoon black pepper, fresh ground, or to taste

1/4 cup matzo meal or 2 tablespoon unbleached all-purpose flour, or more

Vegetable oil, for frying

To Serve

Applesauce

Sour cream or plain yoghurt

 

Recipe

• Shred or grate the potatoes alternately with the onion to keep the potatoes from darkening.
• Squeeze the excess liquid from the potato and onion shreds.
• Mix in the eggs, salt, pepper and matzo meal (or flour).
• Let the mixture rest for about 5 minutes so that the matzo meal can absorb some moisture. If the mixture still seems very wet, add a bit more matzo meal.
• In a very large frying pan, over medium-high heat, heat oil that is about 1/8- to 1/4-inch deep until it is very hot but not smoking.
• To form each latke, use a large spoon to transfer some of the potato mixture to the oil; then flatten the mixture slightly with the back of a spoon.
• The latkes will be irregularly shaped.
• An alternative method (which makes more evenly shaped latkes) is to press some of the potato mixture into a large serving spoon; then carefully slide it off the spoon into the hot oil.
• Continue making latkes until the frying pan is full, leaving a little room between each one.
• Fry the latkes until they are well browned on both sides and crisp around the edges.
• Drain them well on paper towels. Repeat the process until all the latkes are fried.
• Serve the latkes as soon as possible for the best taste and texture.
• Accompany the latkes with applesauce, sour cream, and/or yoghurt, as desired.

 

 

 

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