New York Street Cart Chicken and Rice

If you've ever had the chicken and rice from the Halal Guys in New York (or just about any of the other carts), you've likely dreamed about making it at home too. Here's a recipe for that deliciousness that closely hits the mark. Enjoy!

New York Street Cart Chicken and Rice

Yield: 6-8 servings
Ingredients

For the chicken:
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon ground coriander
• 3 garlic cloves, chopped
• 1/8-1/4 cup olive oil
• salt and pepper
• 2 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 tablespoon canola oil
For the rice:
• 2 cups rice, uncooked
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• water
• salt and pepper
For the white sauce:
• 1/2 cup plain yogurt
• 1 tablespoon vinegar
• 1 teaspoon lemon juice
• 1/4 cup fresh parsley
• salt and pepper
To serve:
• 1 lettuce, shredded
• 1 tomato, cut into wedges

Cooking Directions

1. For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a ziploc bag. Season the marinade to taste with kosher salt and black pepper. Place the chicken in the bag. Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for 1 to 4 hours, turning occasionally to redistribute the marinade.
2. Remove the chicken from the bag. Season with kosher salt and a lot of pepper. Heat the canola oil in a large skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Flip the chicken and reduce the heat to medium. Cook until the chicken is cooked through, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
3. Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the marinade, cover, and refrigerate while you cook the rice and prepare the sauce.
4. For the rice: Put rice in rice cooker. Add the turmeric and cumin. Add water to the suggested amount for 2 cups. Season with salt and pepper. Cook as normal.
5. For the white sauce: In a small bowl, combine the yogurt, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Season to taste with salt.
6. To serve: Return the entire contents of the chicken bowl to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. Pile the chicken on top of the rice and lettuce. Top with the white sauce. Serve immediately.

Tzatziki Sauce

Tzatziki Sauce

Yield: 1 quart
Ingredients

• 32 oz plain greek yogurt
• 2 garlic cloves, crushed
• 1/2 cucumber
• 1 tablespoon olive oil
• a pinch of salt
• 1 tablespoon lemon juice

Cooking Directions

1. Place the yogurt in a medium-sized bowl. Add the crushed garlic to the yogurt.
2. Peel the half cucumber, slice it in half lengthwise, remove the seeds with a spoon, and shred the cucumber using a cheese grater. Squeeze out any excess water from the cucumber and add it the yogurt mixture.
3. Add the olive oil, salt, and fresh lemon juice. Stir the mixture well. It is optional to add a tiny amount of fresh parsley for garnish or color.

Mint Chocolate Chip Frozen Yogurt

Mint Chocolate Chip Frozen Yogurt

Total time: 1 hour
Yield: 8 servings
Ingredients

• 2 teaspoons powdered gelatin
• 1 3/4 cups skim milk
• 1/2 cup sugar
• ~18 ounces Greek yogurt
• 1/2 teaspoon peppermint extract
• 1 ounce dark chocolate, finely chopped

Cooking Directions

1. In a large mixing bowl, sprinkle gelatin over 1/2 cup milk.
2. In a small saucepan, heat the remaining 1 1/4 cups milk with sugar over medium-high heat, stirring frequently. When mixture is boiling, pour into bowl with milk and gelatin and stir until gelatin is completely dissolved.
3. Stir yogurt into gelatin mixture. Whisk in peppermint extract.
4. Freeze in an ice cream machine according to manufacturer's instructions.
5. Toward the end of freezing time, add chocolate.
6. Serve immediately or freeze to desired consistency.

Homemade Cream Cheese

If you've made labneh or greek yogurt or yogurt cheese before, then you can most likely make your very own homemade cream cheese.

This homemade cream cheese resulted from the leftover whey after making labneh. The whey was still milky in appearance and not that yellow/green hue we've all come to know and love and feed our pets, plants, smoothies, etc. So I tried to strain the rest of the whey as much as I could, and the result was a cream cheese as tasty as any I've ever had. It doesn't even have that yogurt taste to it. Enjoy!

Ingredients

yogurt from whole milk

Directions

After making yogurt from whole milk, and making labneh or greek yogurt or yogurt cheese or at least straining the yogurt for 6 hours or more, strain the whey for 24 hours through cheese cloth. If it's still not the right consistency, strain some more or add a splash of whey back in. The result will be fantastic!

Labneh

Never heard of labneh? It's essentially strained yogurt cheese popular in the Middle East. It's one of the simplest and easiest cheeses to make. If you can make yogurt, you can make labneh!

One of the best things about it is that you retain the probiotics of yogurt, and this also helps keep the cheese for much longer than normal cheeses or even regular yogurt. Enjoy by slicing off a piece (will be slightly crumbly perhaps), sprinkle with a hint of salt and a slice of tomato on toast. It can also be used like feta in any recipe. Enjoy! 

Ingredients

1 gallon milk, whole (will give a better flavor and consistency than skim)
1/2 to 1 cup yogurt

Directions

1. Heat up the milk in a large pot to boiling, stirring so the milk does not burn on the bottom. Turn off the heat and let cool down to around 100-105 degrees.

2. Mix yogurt and milk in a separate container with a lid. Let sit at room temperature or in the oven for 8-12 hours, until yogurt has been made.

3. Strain yogurt through a cheese cloth for 8-12 hours. Squeeze out extra whey from cheese at the end and place into a container. Alternatively, use cheese cloth and a cheese press to get it like the picture.

Thai Green Curry

Want a heat-sensation like you aint never had before? Don't worry, it's not that bad. As long as you take the proper precautions, follow directions, stick to the yellow brick road, and what not etc etc.

Thai green curry will blow your mind though. For those even the teensiest bit apprehensive about spicy foods, this is not the dish for you. But for those with an adventurous side, let the party begin!

Disney's Smoothies

Served at a popular smoothie shop in Downtown Disney

Orange n' Spice Smoothie

Ingredients

1 cup orange juice
1 cup cranberry juice
1 cup peaches
1 cup strawberries
1 cup orange sherbet
1 cup ice
Dash of holiday spice (cinnamon, nutmeg, etc.)

Directions

Blend well, then serve immediately.


Cranberry Craze Smoothie

Ingredients

3/4 cup cranberry juice
2 tablespoon plain yogurt
1/2 cup raspberry sherbet
1 cup strawberries
1/2 cup blueberries
ice cubes

Directions

Blend all ingredients in blender until smooth and creamy.


Egg Nog Smoothie

Ingredients

1 cup lowfat egg nog
1 cup nonfat frozen yogurt
1 dash nutmeg
1 cup crushed ice

Directions

Combine all ingredients in blender and blend on low setting.


Mighty Cherry Charger Smoothie

Ingredients

1 cup cherry juice
1 cup soy milk
1 cup cherries
1 cup strawberries
1 cup frozen yogurt
1 cup ice

Directions

Blend well, then serve immediately.

Disneyland's Yogurt and Dill Dip

Yogurt and Dill Dip

Aladdin's Oasis

Ingredients

1 C. full fat yogurt
1/4 t. garlic puree
1/2 C. cucumber, peeled and chopped
1/4 t. salt
1 t. fresh dill, chopped
3 lavash bread
1 pita bread

Directions

Sprinkle salt over chopped cucumber and let stand for 10 minutes. Wrap cucumbers in cheese cloth and gently squeeze out the water. Mix all remaining ingredients in a mixing bowl and serve cold in a deep dish as a dip for lavash and pita bread.

Peanut Butter Banana Bread

Love peanut butter and banana sandwiches? Of course you do! Want it all in a slice of bread? Of course you do! It's so good with a little extra peanut butter spread on.

One of the great things about this quick bread is that the subtle hints of peanut butter and banana develop over time as well. I'd say it's best around day 2-4, but day 1 is downright delicious too. The banana comes out stronger on day 1, so if you want a really peanutty bread, up the PB. Enjoy!

Fruit Parfait Surprise

Valentine's Day is great. It means something different to everyone - whether you love it or hate it or are generally apathetic. But it's definitely a dessert kind of holiday. (Aren't most?)

The best kinds of desserts are the light ones you feel you can indulge on forever. Like fruit parfaits! By the way, the surprise is at the bottom of the glass, of course. Enjoy!

Spicy Sweet Potato and Winter Squash with Tempeh Stew

Sometimes you just throw together some crazy stuff and it fortunately happens to turn out all right. Thank goodness this was one of those times!

I was a little worried about adding the tempeh in, but hey, it worked.

The nice thing about this is that it can be savory or sweet. You get to decide. I love that. Either way, it's fantastic. Plus, the addition of yogurt makes it nice and creamy, like I know everyone likes their root stews. Enjoy!

New (but not improved) Frozen Yogurt

Ah, you win some, you lose some. Sometimes experimenting doesn't quite work out the way you'd hoped. But that'll never stop me! *Fiendish laugh*

This is just a greek yogurt that I was hoping would stay creamy when frozen. Turns out that even if you add way way too much rum, it's a no-go. Ah well. Such is life. So let's keep at it, creating more odd combinations to delight and surprise our senses! *Fiendish laugh*

Muesli with Yogurt

I think there's something wrong with my camera. See that purple line at the top? Not too pretty. And the display screen doesn't seem to work as well as it once did. And the pictures don't seem to come out as clear (not that they were ever that awesome to start. Any tips for fixing it would be sincerely appreciated!

Anyway, on to the goods! Muesli - sweet, sweet muesli. I'm not a fan of plain milk, so I make my own yogurt a lot. But I love muesli. There's something about leaving it overnight to soak up everything that I love. Plus, it's perfect for a hot summer day.

It's also pretty much perfect because I don't have to spend time over a hot stove cooking oatmeal to get my oats fix. And it's also pretty much perfect because you can toss in whatever your little heart desires, as I've done here. Read on for the specifics. Enjoy!

Sweet Yogurt Slaw with Dates

So you've made the Homemade Greek Yogurt, you've made the Homemade Sauerkraut, and now you're wondering, "How can I combine these two awesome homemade awesomenesses?"

And you'd be right to wonder that. All homemade things should be combined (or maybe not if you prefer to keep your lunch in your stomach). But this time - I promise - I've got just the thing to satisfy your curiosity. Sweet Yogurt Slaw with Dates!

That's right, folks. Creamy Greek yogurt combined with tangy sauerkraut plus some chopped dates thrown on top for good measure. Great as a side, for breakfast, for dessert, and/or a mid-day snack. I know, I know. It sounds kind of weird, but trust me, it's good. Just follow the stupid-simple recipe and enjoy!

Next time: dried blueberries. How do you make your sweet slaw?

New and Improved Homemade Greek Yogurt

I stated in the original Homemade Yogurt post that I was "100% convinced a generic brand will work equally as well" as Fage. Turns out I was right (for once).

The steps are more or less the same as before - just a different yogurt starter and two different kinds of milk.

Left: 2% reduced fat milk. Right: nonfat skim milk.

However, this batch turned out better. Maybe it was the different live and active cultures. Maybe it was the use of the oven light method.

Maybe it was the mixing of two different kinds of store bought yogurt (0% and 2% for later comparison purposes) that made it better. Or maybe more probiotic yogurt starter helped. Who knows. But the end result is a New and Improved Homemade Greek Yogurt.

Closeup of the 2% yogurt. It comes out creamier than the 0%, and it's only a minor difference in fat and overall calories, so go with this one. However, avoid the whole milk if you're looking to cut saturated fat.

After it's strained, making it Greek yogurt, do whatever you like with it. I hear putting a dollop of peanut butter on top and pairing it with half a frozen banana really makes for a killer morning. Enjoy!

New and Improved Homemade Greek Yogurt

Yield: 1/2 gallon yogurt
Ingredients

• 1/2 gallon milk (0%, 1%, or 2%)
• 1/2 cup yogurt, store-bought (fat content doesn't matter, so whichever has the probiotics you want and that you'll want to eat the rest of)

Cooking Directions

1. Heat the milk in a pot. BE CAREFUL not to boil the milk. Turn off the heat just as bubbles start to form and stir.
2. Let milk cool to about 110-115 degrees or for perhaps 10-15 minutes. The probiotics will start dying at around 118. Use a thermometer if unsure.
3. Pour milk into a container. Take the 1/2 cup of yogurt and mix it in once the milk has cooled some.
4. Turn the oven to its lowest setting for a minute. Then shut it off, turn on the oven light, and place the milk + yogurt in the oven for 6-24 hours, depending on how much you want the bacteria to grow.
5. Place in the fridge another day. Go ahead and enjoy as-is or strain the yogurt through a layer or two of cheesecloth overnight to create Greek yogurt.

And now you've made your very own homemade yogurt!

Honey Tart Frozen Yogurt

*Beatles tune starts...now!* "Love, love, love. Love, love, love. Love, love, love. There's nothing you can do that can't be done..."

Anyway, that's pretty much how I feel about this frozen yogurt. Ever since the Strawberry Sorbet turned out surprisingly awesome, I've been wanting to make another kind of frozen treat. I'm not huge on ice cream (we don't mix well), so frozen yogurt was the way to go.

This is even easier than the sorbet. As someone I know would say, "It's stupid simple." Use the same process as when making the sorbet. It doesn't get easier than that.

This recipe is adapted from the Tart Vanilla Frozen Yogurt by Healthy Food For Living, where it's ultimately adapted from David Lebovitz's The Perfect Scoop, of course.

The difference between mine and HFFL is I wanted to test out regular yogurt instead of Greek yogurt, and I used less sweetener (only 1/4 cup instead of 1/2 cup) and went with honey so the tart could shine through. What happens is that both the honey flavor and tart are distinct yet meld together for a truly honey tart frozen yogurt. Probably because the yogurt wasn't strained or Greek-style, it hardens up and can be a little icy at first. Just let it rest on the counter for a few minutes, and you're golden. Next time I'll either try it Greek or add a dash of rum, both for flavor and creaminess. Enjoy!

Vanilla

As a featured publisher for Foodbuzz I check out the Daily Specials from time to time. Today, the daily special is some Madagascar Vanilla. Pure, sweet vanilla extract - none of that imitation stuff.

The last time I used vanilla myself was for our Vegan Vanilla Ice Cream.

I have fond memories of going to Mexico and sampling, smelling, becoming intoxicated with their vanilla. A little pure extract goes a looong way, and I highly recommend using the pure stuff over imitation if you can afford it. That said, for most recipes it won't make too much of a difference, so don't beat yourself up over it.

Grilled Yogurt Cheese on English Muffin Bread

A new experiment for moi: making my own yogurt cheese. It was fun and it turns out there are a number of different things one can do with yogurt cheese. But one question remained: will it grill?

Things you'll need for this experiment:

Yogurt
Cheese cloth
English muffin bread or English muffin
Pan

Piece of pie, right? Easy as cake, you say?

Wrong! OK, you're right. I just wanted to say that. More after the jump.

Homemade Yogurt

Keeping in line with our series on homemade things like our Homemade Oat Milk, today we have Homemade Yogurt.

For this there aren't any of those fancy yogurt culture starter kits - just a tablespoon or two of some store-bought yogurt. Pick one that has all the live and active cultures you'd like, and it would probably be best if the store-bought yogurt didn't have pectin or gelatin or something like that. A great brand is Fage Yogurt. Either the regular, 2%, or 0% will work with Fage (pronounced Fa-yeh). I'm 100% convinced a generic brand will work equally as well, but doesn't Fage just sound delicious right about now?

Anyway, follow after the jump for complete instructions on how to make yogurt (both Greek and non-Greek) at home. You could be savoring it by tomorrow. Enjoy!

Grits Griddle Cakes topped with Cottage Cheese Yogurt

Just a little something I cooked up the other morning for breakfast. Having the time to cook your own breakfast most days is really a blessing sometimes. It leads to wonderful experimentation moments like this one - Grits Griddle Cakes topped with Cottage Cheese Yogurt.

Not that it was THAT complicated or difficult to come up with. I mean I had already created the cottage cheese yogurt. I just used it differently this time.

If you know what a grits griddle cake is, then you're basically good to go. If not, you can find both delightful recipes (to the cakes and the yogurt) after the jump. Happy hopping!