Posts Tagged ‘yogurt’

We have neighbours across the street from Ecuador.  The mangoes and bananas found in my store are all coming from Ecuador this time of year.  My neighbours always bring us a taste of their homeland for us in the form of canned fish with potato chunks in a tomato-esque sauce.  Different, but good.  They pride themselves with growing the best bananas, plantains, and mangoes.  Just like Canada has the best maple syrup, beer, and hockey players – we all wear  the love for our country’s exports on our sleeves.

Inspired by the tropics, I created this dish for the kiddos as a salad along side my indian-made-easy dinner.

Mango-Banana Salad

  • 1 cup plain Greek yogurt
  • 3 tbsp honey
  • 1 banana, sliced
  • 1 ripe mango, diced
  • 1 tsp lime juice (half of a key lime)

Combine everything in a bowl and serve immediately.

If I had some seedless red grapes, those could be halved and tossed in as well.

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I’ve just made a small batch of big, moist, super chocolatey muffins.  They are more akin to a cake than my usual muffins.

  • 1/2 cup Hershey’s Dark Cocoa powder
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1 cup sugar
  • 1/2 cup oil
  • 3 eggs
  • 1/2 tsp vanilla
  • 3 really ripe bananas
  • 1/2 cup plain organic yogurt

Sift the cocoa, flour and spices into a large mixing bowl with a whisk (or a sifter if you’ve got one, lucky you!).  Add the remaining dry ingredients and mix them all together, form a well in the middle.  In a separate bowl, combine the eggs, vanilla, and yogurt first.  Add the bananas and blend with a hand mixer, this is to break down the bananas so they disappear into the batter, you’ll have a hint of banana after they are baked and the muffins will be moist.  The darker the bananas, the stronger the flavour.  Add the oil to the banana mixture, I usually use a light extra virgin olive oil or a light canola oil which will impart even less flavor than the olive variety.  Pour the wet ingredients into the well of the dry, gently mix until the flour is no longer visible.  If you over mix muffins, the tops will have more of a cone shape and not a Portobello mushroom shape that is desired.

Divide the batter between six large muffin cups (you can make them smaller if you like, this is just how this batch was made! The baking time will be less if you use a smaller size muffin cup)   Bake at 350°F for 20-25 minutes, check them with a toothpick to see that the middle is no longer wet.  Do not over bake or they will dry out.  The muffins should be moist but have crumbs sticking to the toothpick when poked.

Cool the muffins on a rack for a few minutes before popping them out of the tin.  Hide these from everyone else you will be left with crumbs!  Over course if you were to take these to a friend’s house you’d be a great friend indeed 🙂

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Cucumber Yogurt Sauce

Cucumber Yogurt Sauce


Creativity comes from strange places sometimes.   

We’ve hit a dry and very hot spell of weather. The temperature climbs and I want to jump into the freezer to get a short reminder of where I come from and why I love the south. I wanted to be rid of snow, ice, and horrible storms in winter… I dreamt of palm trees, a soft breeze and sun-kissed skin. Be careful what you wish for!   Well, I do have a palm tree out front of the house. The wind is more like a giant hair dryer blowing hot air in my face. Turns out, my skin doesn’t appreciate the sun very much and burns without a tinsy bit of golden colour left after the throbbing pain subsides. I digress….    

I made some cucumber yogurt stuff to go along with dinner one night, there’s still some left in the fridge begging to be eaten. “What do you go with?” I asked the bowl of cool cucumber dressed in red onion and yogurt. “Chicken and tortillas was fun!”, it eagerly replied. “We’re fresh out of those, sorry”, I said with a shrug. “Oh, I know! Try me with eggs!” At this point hunger had taken over and anything sounded good. I didn’t want to dig out a frozen chunk-o-fish and have to deal with thawing, flavouring, and cooking on such a hot day when all I wanted was a late lunch. But eggs? And cucumber? That just didn’t seem possible, “um, hard-boiled eggs… What did you think I meant lady?” “Hey, now you’re talkin’!”   

To make the Eggcellent Summer Sandwiches, you will need (these are approximations):
3/4 cup finely diced cucumber
1/4 cup finely diced red onion
juice of half a key lime or tsp or so lemon
sea salt (to taste)
pepper (to taste)
2 -3 tbsp plain yogurt (drained) or greek yogurt
1 tbsp cilantro, finely chopped
1-2 tbsp light mayo
hard-boiled eggs (1 per sandwich), optional – leave out yolks for even lighter sandwich!  

Adjust the amount of yogurt and mayo depending on the actual volume of eggs and cucumber, and how you like mayo on your sandwiches.  I tend to go light with mayo on any sandwich, you can always add a little more later.   

This was an unusual twist on the boring old egg salad sandwich.  The tang from the yogurt mixed with the yolks since they sort of dissolve away when you mix all this up  

There are more baby cucumbers growing outside in my garden which now have more hope of being devoured in a recipe like this.   

Enjoy 🙂  

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