Tag: Yogurt

Small Batch Yogurt Lemon Poppyseed Loaf Recipe · i am a food blog i am a food blog

I’m so happy it’s spring! Finally, I can stop wearing a heavy winter coat and 16 layers of clothing. Of course, Mike is over there just wearing a T-shirt and jeans. I have no idea why but, the older I get, the colder I get. It’s not even like it’s that cold where we live. Anyway, the weather has been gorgeous; sunshine for days and we’ve been taking advantage and going on long walks.

I love going on walks because they usually end with snacks: either at a brewery, cafe, bakery, or perhaps my fave, the ice cream store. I’m not one of those people who eats ice cream in the winter, unless it’s a really good flavor and I’m inside, cozy and under a blanket. But now, with the sun shining, give me all the ice cream!

The other day, we walked past one of my favorite ice cream stores, so we peeked inside to see what the seasonal flavors were. Along with the usuals like blueberry oatmeal and matcha, they had lemon poppyseed! I got a scoop of course, kid size in a waffle cone. The taste of tart lemon and fresh sweet cream in the sun was gloriously springy.

I love all things lemon poppyseed flavor. Growing up, lemon poppyseed muffins were always the muffins that were left behind in the family packs my mom bought from the grocery store. I always felt like I lucked out and didn’t understand why no one else in my family didn’t like them. I think they said it was something to do with poppyseeds getting stuck in her teeth? More for me!

Given my love for lemon poppyseed, this week’s small batch recipe is a little lemon poppyseed loaf. This loaf is essentially the same as the French yogurt lemon loaf with poppyseeds mixed in. It’s slightly sweet, sturdy with a nice crumb, and has the most amazing lemony favor. The poppyseeds add a delightful amount of crunch. It’s the perfect size for having one tiny slice every day of the week. I love small batch baking so much.

Happy Sunday! Hope there’s cake in your imminent future.
xoxo steph

PS – Apparently Mike is getting really annoyed at my dictation because all I do is talk into my phone all the time. “Yeah, it’s true,“ he says. But, I’m really trying to make sure that my RS I didn’t get worse because I heard that it can take months – MONTHS – to go away completely. I might be being a little paranoid about it but I figure, better safe than sorry. 😅

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf
makes one mini loaf


  • 3/4 cups (90 grams) all-purpose flour
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100 grams) sugar
  • zest of 1 lemon
  • 6 tablespoons whole-milk Greek yogurt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 teaspoon vanilla extract

Heat the oven to 350°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.

In a bowl, whisk together the flour, poppy seeds, baking powder, and salt.

In another bowl, use your finger to rub the lemon zest into the sugar until it is fragrant and moist. Whisk the lemon zest sugar together with the yogurt, oil, egg, and vanilla.

Fold the dry ingredients in, just to blend.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

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Mushroom Scallion Tartine with Poblano Yogurt

I think of this as a sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven as your main components. And you whip up a simple poblano yogurt while those are roasting. Pile everything high on top of hearty slices of well-toasted bread, and you’re set.

Mushroom Scallion Tartine with Poblano Yogurt

The poblano yogurt is a key component here, but I totally understand if you want to skip out on it because of time, lack of poblanos, or you’re anti-chile. No problem, just about any flavor-forward yogurt slather will do in its place. You could simply crush a clove of garlic into some paste with a pinch of salt, and stir that in your favorite plain yogurt – also delicious. Or, whisk a tablespoon of harissa paste into your yogurt.

Mushroom Scallion Tartine with Poblano Yogurt

 

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French Yogurt Lemon Loaf Cake · i am a food blog i am a food blog

Hello! Are you looking for a perfect sized small batch loaf cake to bake for the week ahead? Maybe you want to have cake for breakfast everyday but don’t want a giant calorie bomb slice? This small batch French yogurt lemon loaf cake is for you!

I’m on a roll with the small loaf cakes – if you call two loafs a roll, anyway. I’m officially obsessed. I love having cake around for breakfast and since it’s smaller than your typical loaf slice, I don’t even feel bad about it. This yogurt cake (found via Bon Appetit) is nice and sturdy, easy to make, and unlike all of my other small batched recipes that use divided eggs, uses one whole egg.

Apparently yogurt cake is a thing that all French people know how to make, according to the internet anyway. Unfortunately, I don’t have any French friends who can confirm or deny this for me. It all sounds very romantic anyway: you buy a small glass jar of yogurt from your charming neighborhood corner store and use the glass container to measure out the flour and sugar, mix everything together and bake it. It’s like the French version of Betty Crocker and it’s one of the first cakes that people learn how to make.

It is absurdly easy to make and there’s even a nice tactile meditative portion where you rub lemon zest into sugar to make it all lemon-y and fragrant. From there, it’s just a question of mixing the sugar with yogurt, an egg, and oil. Then it’s dry ingredients into wet and a agonizingly long-ish bake while your house fills up with the most amazing baking cake smell.

Happy small batching friends! Please let me know in the comments if there’s anything in particular that you want to small batch. It doesn’t have to be baked goods, either. It can be solo meals or small meals for two!

PS – I made this particular loaf before we went on a little snowboarding trip, and I snuck a slice into my snowboarding jacket pocket, and it survived very nicely. I had it as a snack on the slopes 🙂

French Yogurt Lemon Loaf Cake | www.iamafoodblog.com

French Yogurt Lemon Loaf Cake | www.iamafoodblog.com

French Yogurt Lemon Loaf Cake | www.iamafoodblog.com

French Yogurt Lemon Loaf Cake | www.iamafoodblog.com

French Yogurt Lemon Loaf Cake | www.iamafoodblog.com

Small Batch French Yogurt Lemon Loaf Cake
makes 1 small loaf


  • 3/4 cups (90 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (100 grams) sugar
  • zest of 1 lemon
  • 6 tablespoons whole-milk Greek yogurt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 teaspoon vanilla extract

via Bon Appetit

Heat the oven to 350°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.

In a bowl, whisk together the flour, baking powder, and salt.

In another bowl, use your finger to rub the lemon zest into the sugar until it is fragrant and moist. Whisk the lemon zest sugar together with the yogurt, oil, egg, and vanilla.

Fold the dry ingredients in, just to blend.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

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Holiday Pie Yogurt Toppers | Spoon Fork Bacon



fage_fall_yougurt_toppers

We love the ease and convenience of individual FAGE total yogurt cups for breakfast or a snack. FAGE is all natural, and it’s protein rich texture makes for a perfect breakfast. During the holidays one of our favorite things to do is to recreate our favorite holiday pies as yogurt toppers. It’s a quick and easy way to dress up your plain yogurt. We love apple, pumpkin, and pecan pie, so we choose to make yogurt toppers inspired by those flavors. You can easily prep these for the entire week to have every day with your FAGE total yogurt.

For our apple pie yogurt topper we finely diced sweet and firm apples (like gala or honeycrisp) cooked with butter, brown sugar, cinnamon, and clove. Then we added some crushed to the top to act as crust, but you can also use actual pie crust, vanilla wafers, or graham crackers.

For our pecan pie topper we cooked pecans in a simple mixture of butter and brown sugar until completely coated and candied. We dusted the candied pecans with a light sprinkle of cinnamon.

Our pumpkin pie yogurt topper is made with pumpkin puree, cooked with butter, brown sugar, cinnamon, cloves, ground ginger, and all spice. We added a honey drizzle for an extra touch of sweetness.

We would love to hear what your favorite holiday yogurt toppers are!


fage_toppers

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Chickpea Curry Stuffed Pita with Dill Yogurt

Close-up overhead shot of chickpea curry stuffed in pita with a dill yogurt sauce and arugula.

I think one of the hardest things in daily cooking is making and eating a solid lunch. I have no problem with breakfast and feel solid in my dinner game. And yet, when it comes to the mid-day meal, I’m either really on it or eating out.

These chickpea curry stuffed pita are one of the meals I come back to time and again. They are fast and can be made with a myriad of different spice blends. Best of all, these stuffed pita are a solid make-ahead option for packing your lunch.

Sourcing Spice Blends

The key to these stuffed pita is in the spice blend. While I love them with the chickpea curry, you could easily swap the curry powder for a jerk, berbere, or harissa seasoning. I’ve found the dill-yogurt sauce works well with all different kinds of blends. Plus, this recipe gives you a base to try out a few different options. For this specific recipe, I used the general curry blend from Frontier Co-op. It’s a solid mix of flavors and spice level.

If you’re new to sourcing spice blends, you have a quite a few options. One of my go-to is Frontier Co-op (which I can pick-up at my local co-ops/Whole Foods). There are also a few spice companies that I like if I’m looking for something special. Oaktown spice shop, Whole Spice, Penzey’s, and The Spice House are just a few to get you started.

 

Chickpeas from Scratch

This step is completely optional but if you spend any time with me, you know I’m pretty passionate about home-cooked beans. The flavor is SO much better than what you get in a can. Make a perfect pot of beans, freeze in freezer-safe containers (I love the pint ball jars– it’s about the size a can would be), and thaw/use as needed.

 

It’s all about the Yogurt Sauce

As for the sauce, this is not a one-recipe only kind of sauce. It’s my go-to yogurt sauce for all things dipping and topping. I love making a batch of this sauce for use with these brown rice cakes or these potato quinoa cakes.

Just be sure to follow the directions and let the sauce rest while you whip up the chickpeas. The flavor of the sauce really develops as it rests. Also, one quick note- if you’re not a raw garlic fan? Sauté minced garlic in a small bit of olive oil until fragrant and golden then add it to the yogurt!

 

Stuffed Pita Make-Ahead: Lunches and Weekly Prep

There are two options for making this stuffed pita ahead of time. If you’re looking to take it for lunch, make it as is but wait until the chickpeas are cool before adding to the pita. Then, place in an airtight container and head out.

If you’re looking to prep this well in advance, leave everything separate and assemble day-of. Cook the chickpeas, make the sauce, then store in containers.

Arugula - Explore an Ingredient - Naturally Ella

Don’t let leftover Arugula go to waste!

 

Chickpea Curry Variations: Make it a bowl or take it vegan

Finally, one of my favorite, easy variations on this lunch is to swap the pita for a grain bowl. Add the arugula to a bowl along with your favorite cooked grain such as quinoa or brown rice. Top with the chickpeas and finish with a drizzle of the yogurt sauce.

What about if you’re trying to keep this dairy free/vegan? No problem! Swap out the yogurt for an easy homemade cashew cream!

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Description

Looking for a quick, 20 minute lunch that is light on ingredients but solid on flavor? This curry chickpea stuffed pita is just right for you!


Ingredients

Dill Yogurt Sauce

3 tablespoons minced fresh dill

1/2 cup plain, whole-milk yogurt

1 clove garlic, minced or grated

Juice from ½ a lemon

¼ teaspoon sea salt

Curry Chickpeas

2 teaspoons olive oil

1 ½ cups (1 can) cooked chickpeas, drained and rinsed if using canned

2 teaspoons curry spice blend

Salt, to taste

Pita

2 pita with pockets, warmed slightly (see note)

1 cup baby arugula


Instructions

  • Finely mince the dill and place in a small bowl along with the yogurt. Add in the minced/grated garlic, lemon juice, and salt. Stir to combine, set aside, and let rest while making the chickpeas.
  • Heat a skillet over medium-low heat. Add the olive oil followed by the chickpeas, curry powder, and salt if needed. Cook until the chickpeas are hot, about five minutes.
  • Warm the pita bread then slice in half. Stuff with ¼ of the arugula topped with ¼ of the chickpeas and a drizzle of about 2 tablespoons of the yogurt sauce.

Notes

Tips & Tricks: Look for pita that advertise a pocket. I’ve run into times when I buy pita only to realize they specifically made them with no pocket. You can also make your own pita!

Also, before stuffing, I like to warm the pita slightly. This can be done easily on the stove-top! If you own a gas stove-top, simply warm the pita over the gas flame. If you don’t have a gas oven, heat a skillet over medium-high heat and warm that way. This also works really well if you store the pita in the freezer and need to thaw them before stuffing!


Nutrition

  • Serving Size: 2 pita halves
  • Calories: 488
  • Sugar: 14
  • Sodium: 673
  • Fat: 11.7
  • Saturated Fat: 2.5
  • Carbohydrates: 83.1
  • Fiber: 14.9
  • Protein: 20.4
  • Cholesterol: 8

Keywords: stuffed pita, chickpea curry, yogurt sauce

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Spinach Quinoa Cakes with Garlicky Yogurt

Spinach Quinoa Cakes with Garlicky Yogurt | Naturally Ella

There is a direct connection to having a toddler and uptick in the amount of finger foods we eat in our house. Granted, even some foods I wouldn’t consider finger friendly become so but that’s just life with a small child. However, sandwiches, quesadillas, and fritters are all weekly staples.

These quinoa cakes have been around for a bit but I’ve updated it to be a bit easier and really, just better. You can serve them by themselves but they also work on salads or even tucked in a pita. I like to make a big batch and use them as after school snack with these easy yogurt sauce.

Some quick notes. The yogurt sauce is better after it sits for a bit. I highly recommend making this first and letting it rest while you do everything else. As for the quinoa cakes, they can be a bit delicate. I recommend slightly wetting your hand a bit before shaping. This greatly helps the cakes not stick to your hands.

Quinoa Cakes

variations

Greens: Swap out spinach for shredded kale or chard, just make sure to remove the stems first and shred the greens.

Grains: If you’re looking to use something other than quinoa, I’ve had solid success with bulgur and millet. The smaller, quick cooking grains are perfect.

Sauce: Doctor the sauce with your favorite add-ins. I love using harissa or more herbs in the yogurt or swirling in romesco.

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Description

Quick and delicious quinoa cakes filled with spinach. A perfect hand-held snack, salad topper, or light dinner.


Ingredients

Quinoa Patties

1 cup cooked quinoa

3 large eggs

1/2 cup whole grain bread crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoon olive oil

½ cup grated (veg friendly) Parmesan

½ cup finely shredded spinach

3 tablespoons minced parsley

3 tablespoons minced chives

Oil, for frying

Yogurt Sauce

½ cup plain, whole milk yogurt

1 clove garlic, grated

Splash of lemon juice

Salt, to taste


Instructions

  1. Combine all the ingredients in a bowl and stir to combine. Let rest for 20 minutes.
  2. While waiting, make the yogurt sauce. Combine the ingredients in a small bowl and stir to combine. Let sit while frying the fritters.
  3. When ready to fry, heat a large skillet over medium-low heat. Form the quinoa mixture into small, 2” patties that are about ½” thick. Place in the pan and fry on each side for about 3 to 4 minutes. The fritters should be golden and crisp. Serve with the yogurt and more herbs as desired.

Notes

Tips + Tricks: If the mixture has trouble holding together, let it rest for about 20 minutes. Also, don’t be in a hurry to flip these. Let crisp and brown before attempting the flip.

Use up leftover ingredients: quinoa, spinach, herbs


Nutrition

  • Serving Size: 3 to 4 cakes
  • Calories: 414
  • Sugar: 4.5
  • Sodium: 650
  • Fat: 18.1
  • Saturated Fat: 5.1
  • Carbohydrates: 46
  • Fiber: 4.5
  • Protein: 18.4
  • Cholesterol: 150

Keywords: quinoa cakes, vegetable cakes

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