QUICK-BRAISED COD WITH HERBED YOGURT
In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce. It's fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices. You can substitute any other mild-fleshed fish for the cod. Hake, sea bass, flounder and porgy all work nicely, though you may have to adjust the cooking time, depending on the thickness of the fillets.
Provided by Melissa Clark
Categories dinner, easy, quick, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season fish with salt and pepper and set aside.
- In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
- Add cod to pan, spoon some of the shallots over top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until fillets are just opaque, 2 to 4 minutes.
- Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
- Serve the cod immediately, topped with shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 654 milligrams, Sugar 2 grams, TransFat 0 grams
GREEK YOGURT HERB DRESSING
This fresh and tangy salad dressing is low in calories (just 60 per serving) and in fat (5 grams per serving). It also does double duty-it's great as a dip with vegetable crudites.
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.
Nutrition Facts : Calories 60, Fat 5 grams, SaturatedFat 1 grams, Sodium 170 milligrams, Carbohydrate 3 grams, Protein 3 grams, Sugar 1 grams
HERBED YOGURT
This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.
Provided by Samin Nosrat
Categories condiments, dips and spreads
Time 15m
Yield About 1/2 cup
Number Of Ingredients 5
Steps:
- In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 179 milligrams, Sugar 2 grams
HERBED YOGURT MASHED POTATOES
Make your mashed spuds creamy by adding yogurt to the mix, then stir in chives, dill and parsley.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (for smoother potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the yogurt and butter using a fork or potato masher. Stir in most of the chives, dill, parsley, 2 teaspoons salt and a few grinds of pepper. Transfer to a serving dish and sprinkle with the reserved herbs.
COLD ROASTED VEGGIES WITH HERBED YOGURT DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the herbed yogurt dip: Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve.
- For the roasted veggies: Preheat the oven to 475 degrees F.
- Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.
- Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold.
- Serve the roasted veggies cold with the herbed yogurt dip.
CRISPY EGGPLANT WITH HERBED YOGURT SAUCE
Provided by Seamus Mullen
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add eggplant slices to a large bowl and cover with milk.
- In a large bowl, combine all-purpose flour and chickpea flour. In the center of the flour mixture, make a well and add the egg. Slowly pour in the bloomed yeast and saffron water while mixing with a wooden spoon to make a loose batter. Whisk to remove clumps and cover with plastic wrap. Set aside in a warm area for 45 minutes, or until the batter has risen in size.
- Heat the oil to 475 degrees F.
- Dip the eggplant, 1 slice at a time, in the batter and carefully add to the hot oil. Fry until the batter turns golden and begins to puff up. Remove slices to a plate lined with paper towels. Serve immediately with Herbed Yogurt Sauce for dipping.
- Place the yogurt in a small bowl. Add the lemon zest, garlic, and mint, and gently fold to combine. Set aside.
HERBED YOGURT DIP
Yogurt thickened by draining overnight and then seasoned with fresh herbs. If you have an herb garden this is outstanding! (Still good if you pick your herbs from the produce section at the grocery store) "Cooking" time includes overnight draining of yogurt.
Provided by Ma Field
Categories No Cook
Time 4h10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Line a strainer with a paper coffee filter. Suspend strainer over a bowl.
- Spoon yogurt into filter. Cover and refrigerate at least four hours. Discard strained liquid (or use in cooking).
- Combine yogurt and herbs. Mix well. Add salt and pepper to taste ( I like lots!).
- Serve with chips or veggies.
Nutrition Facts : Calories 54.9, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.6, Sodium 63.9, Carbohydrate 8.2, Fiber 0.2, Sugar 6.4, Protein 5.1
HERBED YOGURT CHEESE
Yogurt cheese is a wonderful substituion for butter or margerine on crackers, bread etc.(Look at the calories) I love this herbed version on crostini, garnish with some parsley. It will keep in the fridge for up to a week. Use it plain or add your own favorite ingredients. No Fat yogurt works well - Make sure that the yogurt you use does not have geletin in it or it won't work.
Provided by Bergy
Categories Spreads
Time P1D
Yield 2 cups cheese
Number Of Ingredients 5
Steps:
- First put a paper towel in the bottom of a strainer, put the strainer in a bowl with at least a 2" clearance on the bottom, put the yogurt in the lined strainer, cover with plastic wrap& place in the fridge over night orup to 2 days.
- Drain & discard fluid Place the yogurt cheese in a bowl add remaining ingredients stir and enjoy Store the cheese in the fridge.
HERBED YOGURT CHEESE
Provided by Jacques Pepin
Categories pizza and calzones, appetizer
Time 8h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.
- Discard the liquid, and place the yogurt in a mixing bowl. Add the remaining ingredients. Mix well.
- Transfer the mixture to a piece of plastic wrap about 10 inches long, and roll it into a log about 5 inches long and 1 1/2 inches thick. Refrigerate until ready to serve.
- Serve the cheese with toast, crackers or bread. It is good served as part of a salad accompaniment; arrange chunks on each plate, or spread on small toasts or untoasted baguette slices.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 160 milligrams, Sugar 6 grams
HERBED YOGURT CHEESE
Make this for our White Bean Chili.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl. Add yogurt; drain for 1 hour. Transfer yogurt to bowl of food processor; add lime juice, cilantro, parsley, salt, and pepper. Puree until well combined. Chill until ready to use, up to 1 week.
Nutrition Facts : Calories 8 g, Protein 1 g, Sodium 29 g
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