Everything & the Elote Greek Yogurt Dip-TJ's Copycat

I tried this dip, from Trader Joe's, this summer when we were in the US. It was good and seemed simple enough to re-create at home. I brought back a few jars of my beloved Elote seasoning, and made this the other day. It was delish with thick corn chips for dipping. 

I used a German brand of Greek-style yogurt for this- it's a bit thinner than the ones I tried in the US. The US ones were so thick, a spoon could stand up straight in them. The German one I like here is more like a sour cream texture. Use whatever you like here- if your yogurt is too thick, you can thin it with milk. I used full-fat, but you can experiment with lower fat or fat free. This reicpe is from the ingredient list on the TJ's dip, plus a few recipes I found online. 

Everything & the Elote Greek Yogurt Dip TJ's Copycat

from around the Web

1 heaping cup plain Greek yogurt

1/2 cup frozen super sweet white OR yellow corn kernels (or canned)

1/2 cup crumbled feta cheese OR crumbled cojita cheese

2 teaspoons TJ's Everything & the Elote Seasoning Blend

2 tablespoons chopped cilantro, optional

tortilla chips/veggies for serving

1. If corn is frozen, run warm water over it a little strainer and set aside to drain while you make the recipe. 

2. Mix the yogurt, corn (if ready), feta, Elote Seasoning, and cilantro in a bowl. If you didn't add the corn before, add it now. You can eat this right away or refrigerate until serving. I let mine sit overnight. Enjoy!

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Mango Lassi

We finally made Mango Lassis at home!!  We tried them once, years ago, but our mangos weren't good and the whole drink was chalky.  These are so easy to make; I don't know if we'll order them in Indian restaurants anymore!  I got this recipe from a friend and really enjoy how tasty and easy it is.  We've made this a few times- at first we used milk, as the original recipe states.  But the last time we made it, we used 16 oz. pure mango puree instead of the milk, and it was so good this way.  It's hard to get mango puree sometimes (we got this online; it was 100% mango puree), so one can use milk.  I also like using a bag of frozen mango chunks in this.  I love the texture of the finished product, we don't have to add ice cubes, and it's way easier!

Mango Lassi
from my friend J.R.
makes a lot- enough for our fam of 6

1 16-oz. bag frozen mango chunks*
500 grams (about 2 cups) plain Greek or European yogurt 
16 ounces mango puree OR 1 cup milk (may need more milk to fully blend)
dash of cardamom powder
2-4 Tablespoons sugar ONLY if using milk (may need more)

1.  Blend all ingredients together in blender until smooth.

*If using fresh mango, may need to add a few ice cubes to blender to improve texture.

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Iranian Yogurt & Spinach Dip- Borani Esfanaaj

To represent Iran in our 7 Countries Dinner, I chose this Spinach and Yogurt Dip.  The dip went SO well with our Syrian beef kabobs and the Yemeni bread.  This dip is really similar to an Afghan dip I made a few years ago.  The Iranian one is different in that it features toasted walnuts on top, which was a very nice touch.  And, there's no onion.  Just garlic, instead.  Make sure you use thick Greek-style yogurt for this recipe.  I prefer the full-fat version.

Iranian Yogurt & Spinach Dip- Borani Esfanaaj
adapted from Food

6 ounces baby spinach
2 medium cloves garlic
1 tablespoon unrefined extra virgin olive oil, plus more to drizzle
2 cups Greek or Balkan yogurt (thick type only please)
sea salt, to taste
1 teaspoon dried mint (only use dried please!)
1⁄4 cup chopped walnuts, toasted (see recipe)

1.  Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.

2.  Steam baby spinach until just wilted.  Drain well and chop fine.

3.  Mince 1 clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.  Remove from stove and allow to cool, then squeeze out excess liquid.

4.  In a bowl add the yogurt, other garlic clove (raw-minced), baby spinach, and dried mint and sea salt to taste, stir gently.  Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.

5.  Serve with lavash (flatbread from Iran).

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Grilled Chicken Kebab "Bowls"

These are kebab "bowls" in the sense that you can combine all the ingredients in a shallow bowl and eat, kind of like the burrito bowl idea.  I just put mine on a plate, though.  Of course, all of the flavors of these were great together.  I made these in the hurried last days of school before summer vacation, so I feel like I didn't get to really enjoy these much.... I need to make the whole thing again.

The chicken is marinated, then grilled.  Basmati rice is served with tzatziki sauce and there's a refreshing cucumber salad on the side. All of the flavors go really well together.  We love tzatziki in this house.  My kids were wondering where the naan or pita bread was, though.  Oh well, this was fine without it, and it's also gluten-free as written.  Note: I made my own tzatziki sauce; original recipe below (I didn't try that one).

Grilled Chicken Kebab "Bowls"

adapted from IWNEO

For the chicken:
1 1/2 lb boneless skinless chicken breast, cut into 2″ pieces
1 1/2 Tb olive oil
3 Tb lemon juice
1 1/2 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt (or to taste; I used about 1/4 tsp)

For the rice:
2 cups basmati rice, rinsed
2 3/4 cups water
1 small yellow onion, chopped
1 1/2 Tb grapeseed oil, or other neutral oil
3 Tb consumme powder or 1 bouillon cube
1/4 tsp salt

For the tzatziki:
1 cup greek yogurt
1/2 cup grated cucumber
1 1/2 tsp lemon juice
2 cloves garlic, minced finely
1/4 tsp salt

For the cucumber salad:
1 english cucumber, peeled
1/4 cup sliced red onion
1 1/2 tsp chopped dill
1 1/2 tsp lemon juice
1 1/2 tsp olive oil
1/4 tsp salt or to taste

For marinating the chicken:
1. In a bowl, mix together all the ingredients except chicken.  Add the chicken, making sure that it is completely covered with the marinade.  Place it in the fridge and marinate for a minimum of 1 hour. This can also sit over night.

For the rice:
1. Heat the oil in a pot with fitted lid over medium-high heat.  Add the onions and cook until they are translucent, about 4-5 minutes.  Add the rinsed rice and stir to coat the rice with the oil and onions. Add the water and turn the heat up to high.  Add the consumme powder and salt. Mix.  When it comes to a boil, turn the heat down to low, cover and simmer for 15 minutes.  Turn the heat off and let the rice steam for an additional 10 minutes. 

For the tzatziki:
1. Place the grated cucumber in a mesh strainer over a small bowl.  Sprinkle with the salt. Let it sit for 10 minutes.  Using your hands, squeeze as much of the water out of it as possible.  Mix the yogurt, lemon juice, and garlic together in a bowl.  Add the drained cucumber and mix. Taste and add more salt if needed.  Place in the fridge until you’re ready to eat.

For the cucumber salad:
1. Place the sliced red onions in a bowl filled with ice water. This will take away some of the sharpness of the onion. It’s optional. (Do this!  It really works!!!!)

2. Cut the peeled cucumber in half, lengthwise.  Using a spoon, scoop out the seeded middle of the cucumber and discard.  Cut the cucumber into 1/4″ slices.

3. Mix together the sliced red onions (drain them first), cucumber slices, dill, lemon, olive oil, and salt.

Grilling the chicken:
1. Heat a grill or grill pan over medium to medium-high heat. (Make sure you have soaked your skewers for at least 30 minutes if you are using wooden ones.)

2. Skewer the marinated chicken cubes making sure they aren’t too crowded on the stick.

3. Oil the grill so the chicken doesn’t stick.  Grill the kebabs for 5-6 minutes on one side, flip and grill the other side for 5-6 minutes as well.

Construct your bowls by place a nice heap of rice on the bottom of each bowl. Top with cucumber salad, tzatziki, and chicken kebabs. Enjoy!

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Slow Cooker Chicken Tikka Masala II

I liked this easy recipe that I made it twice in two weeks.  Most of my kids loved it too, especially my 8-year old, who kept going back for more.  I've made Indian food (even Tikka Masala) in the slow cooker before, and it was wonderful, but this is a super, super easy, dump and go type of recipe that still has great flavor. At the end, you stir in either heavy cream or coconut milk, and we really prefer the coconut milk. (We tried it both ways.)  The recipe calls for cutting up the chicken before adding it, but I skipped that and just pulled it apart with two forks after it was done cooking.

Slow Cooker Chicken Tikka Masala
adapted from the Kitchn

1 to 1 1/2 pounds boneless, skinless chicken thighs or breasts/tenders
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
1/4 teaspoons salt, or to taste
1 (28-ounce) can diced tomatoes, stewed, or crushed tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped

Plain Greek yogurt
2-3 cups cooked rice, to serve

1.  Place the chicken in your slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and  salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

2.  Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, pull the chicken apart with two forks and stir in the heavy cream or coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. (This really does work to thicken it!  I tried it with another recipe and it also worked.) Taste and add more garam masala or salt to taste.

3.  Serve over rice with Greek yogurt and fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days.

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Salmon Rolls (Like Lobster Rolls, but with Salmon.....)

Ever since getting that delicious Lobster Roll in Maine in 2012, I've been wanting to re-create it.  Well, even though I live on an island, this isn't the best place to get fresh lobster.  So, I went the easier route by just using salmon and making a Salmon Roll.  I roasted some wild salmon for this and we really, really enjoyed these.  Well, not all of my kids tried one, but whatever.  I found a great recipe for these from Food & Wine. (Some of us enjoyed adding potato chips to our sandwiches- very tasty!)  PS:  If you don't know what a Lobster Roll is... here is a Wiki article on it.  

Salmon Rolls

adapted from Food & Wine

1/2 cup plain, low-fat Greek yogurt (I used full-fat, personally)
2 inner celery ribs with leaves, finely chopped
2 tablespoons chopped chives
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice
Salt
Freshly ground pepper
1 1/2 pounds roast salmon, flaked (4 loose cups)
8 hot dog buns or steak rolls
Melted butter, for brushing
Potato chips, for serving

1.  In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the cooked salmon.

2.  Heat a griddle. Brush the cut sides of the buns with butter and griddle until toasted. Fill the buns with the salmon salad, top with potato chips (or serve on the side) and serve.
*MAKE AHEAD The salmon salad can be refrigerated overnight.

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Avocado Chicken Salad

This Avocado Chicken Salad was so good.  It's also pretty easy to make.  I picked up a half rotisserie chicken the day before and pulled off all the meat and chopped it up.  (Then I made chicken stock from the bones.  Oh yeah... I also ate all the skin.  Oops.  Rotisserie chicken skin is sooo good though!)  This was a filling snack on a weekend for my husband and I with some Triscuit crackers.  And it's green, you know, for upcoming St. Patrick's Day!!  

Avocado Chicken Salad

adapted from Family Fresh Meals

2 cups cooked shredded chicken
1 avocado
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 tsp lime juice
1 tsp fresh cilantro
1/4 cup mayonnaise
1/4 cup plain Greek Yogurt

1. Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together. (Or eat right away, if you can't wait, like us.)  Serve on your favorite bread, crackers, inside pita pockets or on a bed of lettuce.
*Serve with gluten-free crackers, or just veggies, for a gluten-free snack.

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Easy Vanilla Frozen Yogurt

I LOVE this frozen yogurt.  It's so incredibly easy, and just delicious, and only three ingredients.  This is so much better than any store-bought stuff with all the weird ingredients.  I made this twice in one week.  My kids loved it too.  We topped it off with strawberry mochi from Nuts.com....... SO GOOD!!!  (I love their mochi!  It's deliciously soft.)  (PS: Happy Valentine's Day; we're having chocolate lava cakes later but it will be too dark to take pics.  So I'm posting this delicious fro-yo... I said fro-yo again!)

This is a David Lebovitz recipe, and you know any frozen treat from his has got to be good.  I have his ice cream book and love it; I've made quite a few recipes from there.  This one is as easy as mixing up 3 cups of whole milk yogurt (I used Greek whole milk yogurt), adding some sugar, and vanilla.  To give this one a little extra boost, I also added the seeds from one vanilla bean.  You just stir it together, stick it in the fridge for an hour, and then pour into your ice cream maker.  

For any local readers, three cups of yogurt is 5, 150 gram containers of the good, German-made, Greek yogurt we can get here (lol!).  So it's 750 grams (or 3 cups) of yogurt total.  (The one I used is pictured below; that is good stuff to use for this if you can get it!)

Easy Vanilla Frozen Yogurt

adapted from David Lebovitz

3 cups (about 750 grams) plain Greek yogurt (I used full-fat)

3/4 cup sugar

1 teaspoon vanilla extract

1 vanilla bean, scraped, optional

1.  Stir together the yogurt, sugar, vanilla, and optional vanilla bean seeds.  Stir until sugar is fully dissolved.  Refrigerate for one hour.

2.  Freeze in your ice cream maker according to manufacturer's directions.  I love this ice cream "soft-serve", or right out of the ice cream maker.  If frozen, let it soften a bit before serving, or it will kind of chip out.  

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Yogurt Caesar Salad Dressing

I tried a new recipe for Caesar salad dressing a while ago, using Greek yogurt instead of mayonnaise or eggs.  I really liked it, and it tasted like Caesar!  It will not replace my fave Caesar, but instead I'll alternate between the two recipes.  This is supposed to be a low-fat recipe, but the only kind of Greek yogurt I can get here is creamy, whole milk yogurt, so it's not low fat, but still delicious, and probably better for you than the mayo version.  (I love my full-fat Greek yogurt!)  (Note: I add more yogurt than the original recipe calls for; almost doubling it.  Also, I use my standard sub for anchovy fillets- capers.  They work wonderfully for Caesar salads!)

Yogurt Caesar Salad Dressing

adapted from SkinnyTaste

1/3 cup grated Parmigiano Reggiano (or just Parmesan)
1/4 cup fresh lemon juice
1 small garlic clove
1/2 tbsp Dijon mustard
1 teaspoon capers, drained, OR 2 anchovy fillets
1 tbsp extra virgin olive oil
1/2 cup fat free Greek yogurt

pepper, to taste

1.  In the bowl of a food processor, add the cheese, the lemon juice, garlic clove, mustard and the capers or anchovies.  Turn the machine on and let it run for 15 to 20 seconds.  Add the oil and yogurt and pepper, and let the machine run for another 15 seconds.  Chill or serve right away.  Makes enough for a few salads (use a head of Romain, shredded Parmesan, and croutons.)

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Hot Chicken Salad

My mom made something similar to this when I was in high school and I really liked it.  I made this recipe about 7-8 years ago and my husband and I enjoyed it very much, but I haven't made it since- I just kind of forgot about it.  Right after Thanksgiving, I made this to use up the bulk of what was left of our turkey.  It was a pleasant surprise to remember how much we liked it!  So I made it again last week to take pics.  Instead of all the mayo in here, I use 2/3 or 3/4 cup Greek yogurt and 1/3 or 1/4 cup mayo.  The Greek yogurt goes really well with the flavors in here- along with the lemon juice, it adds a pleasant tangy-ness.

Hot Chicken Salad
adapted from Allrecipes

2 cups chopped cooked chicken or turkey
1 cup chopped celery
1/2 cup cashews
2/3 cup plain Greek yogurt

1/3 cup mayonnaise (traditional way is to use all mayo- no yogurt)
1 small onion, grated or minced
1/4 teaspoon salt, optional (I would taste mixture before adding)
2 tablespoons lemon juice
1/2 cup shredded Cheddar cheese (or a few slices)
1 cup crushed Ritz crackers or potato chips

1.  Preheat the oven to 400 degrees F (200 degrees C).  In a medium bowl, mix together the chicken, celery, cashews, yogurt,  mayonnaise, onion, salt and lemon juice. Transfer the mixture to a casserole dish, then top with shredded cheese and potato chips or crackers.

2.  Bake, uncovered for, 15-20 minutes in the preheated oven, or until heated through and bubbly.

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Afghan Spinach & Yogurt Dip - Sabse Borani

I made this dip for Book Club when we read A Thousand Splendid Suns.  I also made this Afghan fudge for that night.  It was fun trying both recipes.  This dip is pretty healthy- and I actually accidentally bought watercress instead of spinach, and it was still really good!  I tasted the watercress raw and didn't like it at all, but it's cooked down a bit for this dip and it was perfect.  

The yogurt is nice and thick because you drain it.  I used regular, full-fat, plain yogurt for this recipe, not Greek.  I made it again a few nights later though, and did use Greek, un-drained, and it was perfect as well.  So use whatever is handy.  The onions and garlic combine with everything to really create wonderful flavors in this dip- we had it with toasted naan bread and crackers.  

Afghan Spinach & Yogurt Dip- Sabse Borani

adapted from Lit Lovers

1 cup yogurt, measured after draining- directions in recipe

4 cup fresh spinach or watercress leaves (chopped)
1 medium white onion (thinly sliced)
2 cloves garlic (crushed or minced)
2 tablespoons olive oil

salt, to taste

hot pepper flakes, to taste (I omitted)

1.  Yogurt: First, drain about 2 cups of yogurt for 60 minutes to overnight by placing in a cheese cloth and tying to a long wooded spoon set over a bowl to catch the draining water. (Some people place in a coffee filter or paper towel set over a colander over a bowl- this is easier and the method I usually use.)

2.  Spinach: Rinse and chop the spinach. Place it still damp in a sauce pan, cover, and cook till just wilted.  Cool.  Drain and squeeze out excess water. In a large skillet, cook onion in oil until soft, add garlic for one minute, then add spinach. Cook for 2 more minutes.

3.  Assemble: When cool, combine the spinach with yogurt. Add salt and hot pepper flakes to taste. Turn into a bowl and serve with hot naan (a round flatbread) or toasted pita chips. You can also serve chilled.

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Rogan Josh- Kashmiri Red Curry (and Salad Shirazi)

We loved this dish.  I think my two-year old was the biggest fan; he doesn't usually eat very much at all, but he could not get enough of this.  I don't know how I came across this recipe, but I'm so glad I did.  I found it on An Edible Mosaic, and I loved browsing that blog.  I urge you to go spend some time looking!  :)  I also want to check out her cookbook.

This dish contains beef, which I thought was different than the usual Indian-inspired curries, but I went with it and it is so good!  We don't eat much red meat, but I'm really wanting to make this again soon.  Plus, it's a great, hearty dish for winter.  I love the mix of spices in this.  I got my cardamom pods (and other things) from Penzey's.  I love that company and their spices.  

Rogan Josh- Kashmiri Red Curry

adapted from An Edible Mosaic

2 TB canola oil
1 1/2 to 2 lb beef, trimmed of fat and cubed (I like to use sirloin for this)
1-2 large onions, chopped
4-5 large cloves garlic, minced
1 TB fresh grated ginger
8 pods cardamom, crushed and outer pods removed
2 bay leaves
5 whole cloves
4 tsp paprika (I use sweet paprika)
1 tsp each coriander and cumin
1/2 tsp each cinnamon and black pepper
1/4 tsp cayenne pepper (or more to taste)
1 cup plain yogurt, plus more for serving if desired
1 beef bouillon cube or 1 tsp. beef broth base
Salt and pepper
Fresh chopped cilantro or parsley (for garnish)
Salad Shirazi (for serving- recipe below)
Prepared basmati rice (for serving)

1.  In a 5-quart pot with a lid, heat the oil over medium to medium-high heat. When the oil starts to ripple, sear the beef on all sides (about 5 minutes). Stir in the onion, garlic, and ginger and cook until the onion starts to soften (about 3-5 minutes). Stir in the cardamom, bay leaves, cloves, paprika, coriander, cumin, cinnamon, black pepper, and cayenne and fry for about 30 seconds, until the spices are fragrant. Add the beef bouillon or base.

2.  Use a wooden spoon to push the beef and onions to one side of the pot. Add 2 TB of yogurt to the empty area, stirring continuously until it blends in; continue until all the yogurt is added. Add just enough water to cover everything (about 1 cup), bring the mixture up to a boil, then put a lid on it, turn it down to a simmer, and let it cook for about an hour (stirring occasionally) until it’s thickened and the beef is tender. Remove cloves (if you can find them!) and bay leaves before serving. Taste and season with salt and pepper.

3.  Serve garnished with a dollop of plain yogurt and a sprinkle of cilantro or parsley, alongside Salad Shirazi and prepared basmati rice.

Salad Shirazi

adapted from An Edible Mosaic 

diced cucumber

tomato

onion

parsley

oil 

lemon juice

salt/pepper

1.  Use as much of the ingredients as needed to make enough salad.  For my husband and I, I used half of an English cuke, 2 small Roma tomatoes, about 1/4 of a white onion, and then drizzled everything else to taste.  This is really good with Rogan Josh!

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Greek Chicken Gyros

These were so good.  They were a little time-consuming, since I made the flat bread, tzatziki, chicken, and prepped the veggies, but it was worth it.  You can prepare the tzatziki the day before to save on time, and marinate the chicken a few hours before.  If you live in an area where you can buy good flat bread, you can also choose to do that.

Greek Chicken Gyros
adapted from Cooking Classy
Yield: About 6 servings

Chicken Soulvaki:
1.5-2 lbs boneless, skinless chicken tenders or breasts
1/4 cup extra virgin olive oil, plus more for brushing
1/4 cup lemon juice
3 Tbsp plain Greek yogurt
1 Tbsp red wine vinegar
1/3 cup chopped red onion
2 cloves garlic
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp coriander
Salt and freshly ground black pepper, to taste
For serving:
6 - 8 Greek Pita Flatbread, homemade or store-bought (recipe follows)
Tzatziki sauce, homemade or store-bought (recipe follows)
Garnishes and Toppings: Diced tomatoes, diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, and Kalamata olives

1.  In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste. Place chicken in a gallon ziploc bag (or covered bowl), pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 - 4 hours. Remove chicken from the fridge during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).

2.  Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees on an instant read thermometer), rotating once halfway through cooking. Remove from grill, transfer to plate, then cover with foil and allow to rest 10 minutes. Dice into strips.

To assemble gyros:  Layer chicken in a row along center of flat bread, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, and tzatziki sauce. Wrap and serve.

Tzatziki Sauce:
1 medium cucumber, seeded* (or use an English cuke; no need to seed)
1/2 tsp salt, plus more to taste
1 cup plain Greek yogurt
1 clove garlic, finely minced
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 tsp red wine vinegar
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill (or 1 tsp dried)
Freshly ground black pepper

1.  In a food processor, shred the cucumber.  Squeeze handfuls of shredded cucumber into a bowl to get rid of excess water.  Discard liquid.

2.  Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, mint, and dill and season with salt and pepper to taste.  Stir in cucumber.  Store in refrigerator in an airtight container up to 3 days.
*To seed the cucumber, slice in half lengthwise, then use a spoon to scoop the seeds out.

Greek Flat bread:
2 tsp active dry yeast
2 1/2 tsp granulated sugar
2/3 cup warm water, 110 degrees
1/2 cup + 2 Tbsp milk, heated to 110 degrees
1 1/2 Tbsp extra virgin olive oil, plus more for bowl
1 1/4 tsp salt
3 cups bread flour (can add up to 1/4 cup more flour as needed)

1.  In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes. Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined. Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary). Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.

2.  Press dough down and divide dough into 6 - 8 equal portions. Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface. Heat a large non-stick skillet slightly over medium heat. I used a bit of cooking spray for this, and my electric skillet.  Once hot, add flat bread and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Transfer to a large plate, cover with foil leaving a small opening for excess moisture to escape. Repeat process with remaining flat bread. Store in an airtight container (best served day prepared. I'd rewarm mine wrapped in damp paper towels in the microwave).

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Afghan Kofta Kebabs, Noni (Naan Bread), and Yogurt Garlic Sauce

This meal was totally awesome!!  I've made a handful of Middle-Eastern dishes before, but have never made any any Afghan food before.  A few years ago, I read the book A Thousand Splendid Suns, and am about to read it again for a book club.  When I read the book before, I loved anytime food was talked about.  It all sounded so delicious to me, especially the Kofta (meatballs or other shapes made with ground meat).  I looked online for recipes back then, but nothing looked promising.  Recently, though, I came across an Allrecipes version with many rave reviews.  I made it almost right away, serving it with fresh veggies, yogurt-garlic sauce, and noni (naan) bread.  

When making the bread, I baked half of it on a hot pizza stone and my husband grilled the rest.  The whole fam preferred the grilled version; they were much softer and able to be wrapped around the Kofta easily.  I know it's November, but we grill all year around these parts.  ;)  You can make these inside; bake the Kofta and cook the Noni on a griddle or frying pan.  Also, don't be scared of all the spices.  They are wonderful together.

Afghan Kofta Kebabs

adapted from Allrecipes

4 cloves garlic, minced

1/4 teaspoon kosher salt, or to taste
1 pound ground lamb or beef
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
15-20 bamboo skewers, soaked in water for 30 minutes

Fresh cucumbers & tomatoes, for serving

Afghan Noni Flatbread, recipe follows

Yogurt-Garlic Sauce, recipe follows

1.  Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb or beef along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 (or so- I made a lot less) balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. I fit 3 on each skewer.  Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.

2.  Preheat an outdoor grill for medium heat, and lightly oil grate.Cook the skewers on the preheated grill, turning occasionally, until the lamb or beef has cooked to your desired degree of doneness, about 6 minutes for medium.  We grilled longer; make sure no pink remains inside.

Afghan Noni (Naan) Bread

adapted from About

1 package active dry yeast

2 teaspoons sugar
3/4 cup warm water
2-3 cups all purpose flour
1 teaspoon salt
1/4 cup ghee (clarified butter) or vegetable shortening
3 tablespoons plain yogurt
melted butter for brushing

1.  In a large bowl (or bowl of a stand mixer), .  To yeast, add sugar and warm water.  Let yeast sit for 5-10 minutes or until "bloomed".

2.  To yeast mixture, add 2 cups of flour and salt.  Add yogurt and ghee and knead until a dough forms.  Add yogurt and ghee (or vegetable shortening)and begin to knead for 5-10 minutes until a dough forms. Add more flour if necessary.

3.  Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.

4.  Preheat oven to 400. (Or pre-heat and oil and outdoor grill to grill these, which I prefer.)  Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.  Cook in oven for 8 minutes or until lightly browned and puffed up.  Serve noni immediately with Kofta and yogurt sauce.

Yogurt Garlic Sauce

adapted from About

16 oz. plain cold yogurt (I used full-fat Greek)

2 garlic cloves, minced
2 tablespoons fresh lemon juice
salt to taste

1.  In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt. Mix well. Serve immediately, or cover and refrigerate for up to 5 days.

**This post and photos are property of http://dishingwithdish.blogspot.com **

Greek Tacos

My daughter and I made these for dinner last week.  Well, I prepared both the tzatziki sauce and cuke-tomato salsa ahead of time and made the flat breads; she made the meat filling.  She really enjoyed making them and then eating them.  :)  

Greek Tacos

adapted from Mel's Kitchen Cafe

Cucumber Tomato Salsa:
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm large tomatoes, seeded and diced
1/2 English cucumber, seeded and diced
1/2 cup diced red onion
Salt and black pepper to taste

Feta Tzatziki:
1/2 English cucumber
1 cup plain Greek yogurt
1/2- 3/4 cup crumbled feta cheese
1 clove garlic, finely minced
Salt and black pepper to taste

Turkey Mixture:
2 pounds ground turkey (we used 20 oz.)
1/2 teaspoons salt, use more or less to taste
1 teaspoon pepper
1/2 cup minced red onion
4 cloves garlic, minced
2 teaspoons dried oregano
3 tablespoons tomato paste
1/4 cup broth (chicken, vegetable or beef)

For the pitas:
6-8 non-pocket pita or soft wrap breads (we used this soft wrap bread)

1.  At least one hour or as early as one day before, prepare the salsa and tzatziki. For the cucumber salsa, toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and season with salt and black pepper as needed. Cover and refrigerate for one hour or up to 24 hours to marry the flavors.

2.  For the tzatziki, peel the cucumber (optional) and shred on the large holes of a box grater. Place the shredded cucumber in a clean kitchen towel and wring out the excess water until the cucumber is very dry. In a medium bowl, stir together the strained cucumber, yogurt, feta, and garlic. Again, season with salt and pepper to taste. The tzatziki can be refrigerated up to 24 hours. Give it a good stir before serving.

3.  For the meat, heat a large, 12-inch nonstick skillet over medium heat. Cook the ground turkey with the salt, pepper, onion and garlic, breaking up the meat into small pieces and cooking until the meat is cooked through, 8-10 minutes.

4.  Drain any excess grease. Stir in the oregano and tomato paste and cook over medium heat for 3-4 minutes, stirring often. Stir in the broth and let the mixture simmer for about 5 minutes. Season with additional salt and pepper to taste.

5.  Warm the pita breads in a cast iron skillet or in the microwave until soft and heated through. Serve the tacos by spooning meat into the center of a pita bread and topping with cucumber salsa and tzatziki.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Greek Yogurt Roasted Chicken

We love making whole roasted chicken around here- the whole fam loves it, even the pickiest one.  I'm starting to think that just one chicken isn't enough for my family anymore, but only one will fit in my tiny oven at a time, lol!  So we just have to make sure there are enough side dishes.  

This was one of the most delicious roasted chicken I've ever had.  The method is so simple- just slather plain Greek yogurt on the chicken and then roast- but the flavor was just amazing.  The skin was roasted to perfection too- crispy and just melt in your mouth.  Yes, I do eat the skin and I admit it!  My favorite part!!  I never touch the wings usually, but that was my favorite part of this chicken.  The chicken was very tender and released a lot of very flavorful juices during cooking- I should make gravy next time and serve it over mashed potatoes.  

This recipe comes from the Penzey's Spice Catalog.  They have some delicious recipes in there- and I order many spices from them.  They have everything!!  For this recipe, I used their Greek seasoning for the first time.  If you don't have that, just use anything you want- they suggest rosemary, freshly ground black pepper, and salt.  

Greek Yogurt Roasted Chicken

adapted from Penzey's 

1 whole roasting chicken (5-8 lbs)

8 oz. plain Greek yogurt (use as much as necessary; I used slightly less)

2-3 tsp. chopped dried rosemary (optional)

1/2 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper, or to taste

1-2 Greek seasoning (use in place of salt and pepper, if using)

1 small lemon

1 small onion, peeled, or 1/4 of a large onion

1.  Place the chicken in a roasting pan and coat thoroughly with yogurt.  Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

2.  Preheat oven to 400 F.  Season the chicken with rosemary, salt and pepper (or Greek seasoning), and any optional seasonings.  Wash the lemon ad cut in half, lengthwise.  Place in the cavity of the chicken, and then place the onion in the cavity as well.  

3.  Roast at 400 for 60-75 minutes or until done.  Near the end, you may need to tent with foil if the skin is browning too quickly (but will brown quite a bit).  

 **This post and photos are property of http://dishingwithdish.blogspot.com/ **