Garlic Yogurt Food

YOGURT GARLIC SAUCE

Steps:

• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.

GARLIC YOGURT SAUCE

Steps:

• Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. Chill for at least 3 hours before serving with chicken.

KEBAB SHOP YOGURT GARLIC SAUCE

Steps:

• Simply mix all the ingredients together and season with salt and pepper - add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.

GARLIC YOGURT

Steps:

• Smash 1 garlic clove and sprinkle with kosher salt, then mash and smear into a paste with the flat side of a knife. Mix with 1 1/4 cups low-fat plain Greek yogurt and thin with water. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika and cumin. Serve with the couscous or add a dollop to the pot-au-feu.

YOGURT GARLIC SAUCE

Steps:

• Gather the ingredients.
• In a small mixing bowl, combine the yogurt, garlic, lemon juice, and salt. Mix well.
• Serve immediately or keep refrigerated for up to five days until use.

TURKISH POACHED EGGS WITH GARLIC YOGURT

Steps:

• Combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; stir until smooth. Spread the yogurt on 4 plates.
• Bring about 3 inches of water to a boil in a wide pot. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into individual small bowls or ramekins. Carefully lower each egg into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove the poached eggs with a slotted spoon and blot the bottoms dry on a kitchen towel. Divide among the plates. Let the water return to a simmer and repeat with the remaining 4 eggs; add to the plates. Season the eggs with a pinch each of salt and red pepper flakes.
• Toast the walnuts in a small skillet over medium heat, stirring, until golden, about 4 minutes. Stir in a pinch of red pepper flakes, then stir in the butter until melted. Spoon over the eggs.
• Toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt in a medium bowl; divide among the plates. Serve with the bread.

JAMBALAYA & GARLIC YOGURT

Steps:

• --------GarlicYogurt---------.
• Finely chop the garlic, then cover surface with salt and'mash' it with the side of the knife.
• Add garlic and parsley to the mixture, then stir.
• --------Jambalaya----------.
• If you are using shrimp, peel it and sprinkle with cajun spice, then set aside.
• Cook the rice in the V8 juice, adding some tobasco, Italian and Cajun spice to taste.
• Spray a large pan with cooking spray, then cook the sausage.
• When it is done, slice it up into bite sized pieces and put aside.
• In the same pan, cook onions and garlic until onions begin to wilt, then add mushrooms& zucchini and stir fry (you can also add Cajun or Italian spice to this mixture if you like).
• If pan dries out too much while cooking, add a bit of V8 juice or water.
• In a separate pan, fry a bit of garlic, then add shrimp.
• The shrimp will only take a minute or so- do not overcook or the shrimp will be tough.
• Combine rice, sausage& vegetable mixture.
• Divide Jambalaya up onto plates, then top with shrimp.
• Serve with yogurt on the side.

GARLIC SHRIMP IN YOGURT

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook until golden (about 30 seconds), stirring constantly.
• Stir in water, cumin, coriander, and turmeric. Cover, reduce heat, and simmer 7 minutes.
• Add shrimp and cook 3 minutes.
• Combine flour, sugar, salt, and yogurt in a small bowl and stir with a whisk.
• Stir the yogurt mixture into shrimp mixture. Cover and cook 4 minutes or until shrimp are done. Stir in onions.

GARLIC-YOGURT DRESSING

Steps:

• Combine 1/2 cup nonfat plain yogurt, 1% milk, fresh lemon juice, honey, extra-virgin olive oil, dried oregano and minced garlic.
• Season with salt and pepper to taste.