Wednesday, 20 April 2016

Yoghurt Mexican beans

Mexican is a staple in our household. It is quick, fresh and tasty. Growing up, I wasn’t a big fan of Mexican food. However after a hiatus my love of Mexican was rekindled at my favourite Mexican Restaurant in Sydney – Baja Cantina in Glebe. The spice, slow cooked, tender pork and chicken blew my mind. Ever since I’ve tried to cook Mexican at every chance I get.

These yoghurt Mexican beans with minced beef is a quick, perfect after dinner dish. 

Ingredients:
  • 1 onion
  • 2 cloves garlic
  • 1.5 teaspoons of cumin
  • 1 teaspoon of dried coriander
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of cayenne pepper (optional – can add more if you like it hot)
  • 250 grams minced beef
  • 1 x 400g can of kidney beans
  • 1 x 400g can of chopped tomatoes
  • 2/3 cup of beef stock
  • 1 carrot, finely grated
  • 1/3 cup Greek yoghurt
  • 1 tablespoon olive oil
  • Salt and pepper.

Method:
  • Cut onion and garlic finely
  • Heat oil in a pan
  • Add onion and cook until starting to brown
  • Add garlic and cook until fragrant
  • Add the cumin, coriander, paprika and cayenne pepper and cook until fragrant
  • Add beef and cook until starting to brown
  • Mix in the kidney beans and grated carrot
  • Stir in the chopped tomatoes and beef stock
  • Add salt and pepper to taste
  • Cook for 20-25 minutes or until the tomatoes and beans are tender and stock has reduced and thickened
  • Take off the heat and stir through the Greek yoghurt
  • Serve with a tomato and corn salsa, lettuce and rice. 

This dish is also the perfect way to hide vegetables from your kids (or adult kids like me).


Fun farewell yoghurt fact: “The most notable benefit of yogurt is its capability to either arrest or partially suppress the growth of harmful micro-organisms in our body.”


Wednesday, 6 April 2016

Peanut chocolate fudge bliss balls

I love chocolate and peanut butter individually but when combined they make my tastebuds work in overdrive. If I could, I’d eat peanut butter chocolate ice-cream every night. But I think my waistline (and wedding dress) would hate me.

So these peanut chocolate fudge bliss balls are an excellent alternative. They are nutty, moist and a perfect 3.30itis snack. I don’t know about you but every time it hits 3.30pm at work I need my afternoon tea and snack to get through the last part of the day.

Ingredients:
  • ½ cup almonds
  • 1/3 cup oats
  • 8 dates
  • 1 teaspoon cocoa
  • 1 tablespoon natural 100% peanut butter
  • 2 tablespoon natural Greek yoghurt
  • 1 teaspoon maple syrup (or honey – add a little more if you like it extra sweet).
Method:
  • Put the almonds and oats in the food processor until finely crushed
  • Add the dates and process until fine
  • Add the cocoa until well incorporated
  • Add the Greek yoghurt, peanut butter and maple syrup and process until the entire mixture comes together like a dough
  • Roll out the mixture into balls. You should get approximately 12 balls the size of golf balls.
  • Put the balls in the fridge to firm.

Whether you need a snack at 3.30pm, a 6am boost before a gym session or 2am lift for shift workers, these will meet any craving. Friendly warning, they are not very sweet. If you want that extra bit of sweetness, add more maple syrup or honey. If you want them more chocolaty add more cocoa or roll them in cocoa at the end.

Fun farewell yoghurt fact: “Yoghurt can be made by any mammal that produces milk, be it goat, sheep, water buffalo, yak or camel!”*

Wednesday, 23 March 2016

Yoghurt marinated chicken

In an attempt to reduce the amount of white carbohydrates in our diets, Mr BBall and I would have chicken and a side salad or veggie fritters almost every week. To avoid turning dinner into a mundane experience, I was keen to experiment with how the chicken was marinated, spiced or cooked.

So when a friend at work told me she marinated chicken breast in yoghurt I cursed…how had I never thought of that! I am the yoghurt lady after all.  



Ingredients:
  • 1 clove garlic diced finely
  • 2 chicken breast
  • 4 tablespoons Greek yoghurt
  • ½ lemon
  • 1 tablespoon dried oregano
  • Salt and pepper to taste

Method:
  • Remove fat off chicken breast and cut each chicken breast into fifths
  • To make the marinade mix together the yoghurt, garlic, lemon, dried oregano, salt and pepper
  • Add the chicken to the marinade and put it in the fridge for around 2 hours
  • Heat the pan cook on high
  • Cook chicken on both sides until brown and cooked through – approximately 4 minutes on each side depending on the size of your chicken pieces and heat of the pan. Don’t overcook it.
  • Serve with the MOO yoghurt and apple coleslaw, pumpkin salad with yoghurt and mustard dressing or a simple salad.


The yoghurt makes the chicken moist and adds a great tart flavour.

Fun farewell yoghurt fact – “There has long been a belief that eating yoghurt is associated with longevity, and many studies have been done. In fact, Bulgarians have a longer than average lifespan and it is believed that this is due to the large quantities of cultured milk products that they consume.”