Tag Archives: yogurt

Lemon Cheesecake with Honey Topping

Last minute invite to a party, currently without a functioning oven, still needed to make a yummy dessert… wanted to make the Fresh Blueberry Pie, but couldn’t find blueberries at my local supermarket. So… no-bake cheesecake to the rescue! Stirred up the crust as instructed but added lemon zest, added 2 tablespoons of lemon juice to the filling and refrigerated for an hour. Mixed up some greek yogurt and honey to spread over the top, drizzled with a bit more honey and decorated with lemon slices! Fabulous last minute dessert!

Nourishing Traditions Waffles

Straight from the Nourishing Traditions Cookbook, these waffles are very dense and moist, making them perfect for freezing and reheating. The original recipe called for 4 tablespoons of maple syrup, but we decided to leave that out.

Ingredients:

2 1/2 cups freshly ground whole wheat flour
2 cups yogurt
4 egg yolks
4 tablespoons melted butter
1 teaspoon sea salt
4 egg whites

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Indian-Style Lamb Chops

This recipe was inspired by the recipe of the same name in Nourishing Traditions, we just didn’t quite have all the same ingredients, but we went with it anyway.

Ingredients:

2 pounds lamb, cut into 3/4 inch pieces
1 cup yogurt
1 teaspoon cumin
1 teaspoon coriander
4 tablespoons clarified butter
1 medium onion
2-3 cups beef stock
2 cloves garlic, minced
1/2 teaspoon saffron threads (soaked in two tablespoons water)
1 tablespoon freshly grated ginger
1/4 teaspoon ground turmeric
juice of 2 lemons
1/4 cup cilantro, chopped

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Butternut (or any other Squash) Soup

We found this recipe at Wise Food Ways, but found it too bland initially so we added in our own little concoction of garlic and rosemary to give it a little more oomph! Other variations could include pumpkin, or any other squash you have on hand.

Ingredients:

2 tablespoons olive oil
2-3 leeks, sliced into rounds
1 butternut squash (seeded, baked four about an hour, peeled and cut into chunks)
1 bouquet garni (an herb bundle tied with string) including any or all of the following:
a bay leaf, a sprig of thyme, a sprig of sage, a sprig of parsley, a rosemary stem
Chicken stock
1 cup yogurt, buttermilk, half-and-half, or whole milk (or 3/4 cup cream or crème fraiche)
Salt and pepper to taste
Optional: minced garlic and chopped fresh rosemary


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Butternut Squash Muffins


We found this recipe here, but made just a couple substitutions and upped the amount of spices.

Muffins Ingredients:

1 cup whole wheat pastry flour
1/4 cup whole wheat flour
1/4 cup cornmeal
1/2 cup oats
1/4 cup sugar OR sucanat
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon allspice
1 cup buttermilk (or make your own with 1 cup whole milk with 1 tablespoon vinegar)
1/2 cup mashed, roasted butternut squash (or pumpkin puree, if you prefer)
2 large eggs
1/4 cup unsalted butter, melted and cooled
1/4 cup yogurt


Topping Ingredients:

1/2 cup chopped pecans
1/3 cup oats
1/4 cup brown sugar OR sucanat
1/4 tsp cinnamon
1 tablespoon whole wheat flour
1/4 cup melted butter

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Whole Wheat Waffles & Blueberry Yogurt Syrup

Perfect for Sunday morning. This recipe was ad-libbed enough from Epicurious that we’re not even going to reference you to the original recipe… it was really more a guideline.

As far as we know, the Blueberry Yogurt Syrup was totally made up! And totally good!

Waffle Ingredients:

1 cup whole-wheat pastry flour
1 cup oat flour
2 tablespoons ground flax
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup whole milk
2 egg whites

Blueberry Syrup Ingredients:

1 container blueberries
Agave maple syrup
Greek yogurt
dash of vanilla

Preparation:

Mix all the waffle ingredients until smooth
Cook waffles as usual

Dump blueberries in Quisinart
Add chosen ratio of syrup and yogurt to produce desired consistency
Pulse until just mixed (over mixing will make it thinner)

Serve with eggs and coffee! Enjoy with your favorite person on a relaxing weekend morning!