Modern Wife

Tag: yogurt

  • Chicken Tikka Masala Indian Meal

    Chicken Tikka Masala Indian Meal

    My husband introduced me to Indian food when we first started dating. It was love at first bite. I believe my first was The Clay Oven in Portland, Maine, soon followed by forays into Indian Row in New York City. When we moved to California, we went to Kulbir’s India Palace in Alameda faithfully for over a decade.

    I remember being a new mom, apprehensive because it had been three days and I still didn’t have any breastmilk. My daughter was under a bilirubin light in Children’s Hospital in Oakland. My husband and my parents managed to convince me to take a break and go out to eat. I had a bit of raita and it was like a dam broke. My milk had arrived! From then on, I became a believer in the medicinal power of raita.

    Raita

    Combine 1 cup of whole milk organic plain raw yogurt, 1/2 cup shredded cucumber, 1/2 cup shredded carrots, 2 tablespoons chopped mint or cilantro, and 1 tablespoon freshly squeezed lemon juice. Season with cumin, salt, and pepper. Refrigerate until ready to eat. I usually do this before anything else. The longer it chills, the more the flavors come together.

    The entree in this Indian meal is a Western favorite: Chicken Tikka Masala on basmati rice. On the side, we have naan, raita, tamarind chutney, and sweet mango chutney.

    We are lucky to have naan in our grocery store. If you don’t, there are easy recipes online for making it from scratch. Last resort, you could always get it at Amazon. Also in our grocery store ethnic aisle are tamarind chutney and sweet mango chutney. They also have hot mango chutney, but the sweet mango chutney has enough spice to make me happy. The tamarind chutney comes in a concentrated paste that needs to be diluted and sugared to taste.

    I start the Chicken Tikka Masala in a crockpot early in the day. Believe me it’s worth it.

    Chicken Tikka Masala

    Ingredients:
    1 pound organic chicken tenders
    15 oz organic tomato sauce
    1 medium onion, minced
    1 tablespoon fresh ginger, minced
    3 garlic cloves, minced
    1 1/2 teaspoon garam masala
    1 teaspoon ground turmeric
    Pinch cayenne pepper
    Salt and pepper
    1 cup whole milk organic plain raw yogurt
    Green onions or cilantro for garnish

    Combine all ingredients except yogurt in a crockpot. Set on high for 4 hours or low for 8 hours. Ladle a cup of sauce from the crockpot into a medium bowl. Whisk the yogurt into the sauce until smooth. Stir back into the crockpot. Salt and pepper to taste. Serve on a bed of basmati rice and topped with cilantro or green onions.

    Basmati Rice

    Before I add yogurt to the Chicken Tikka Masala pot, I get started on the Basmati Rice to make sure everything is served warm altogether. Melt 1 tablespoon unsalted butter or ghee in a medium saucepan over medium heat. Add 1 1/2 cups basmati rice and stir it about until rice is translucent and slightly toasty, about 5 minutes. Stir in 2 1/4 cups water, 1 teaspoon salt, 1 cinnamon stick, and a bay leaf. Bring to a simmer. Reduce heart to low and cover for about 14 minutes until liquid has been absorbed and rice is tender. Fluff rice with a fork.

    And serve.

    Chicken Tikka Masala on basmati rice with side of naan, raita, tamarind chutney, and mango chutney

  • Aloo Gobi

    Aloo Gobi

    Aloo Gobi is one of those dishes I’ve enjoyed in lunch buffets at Indian Restaurants, but don’t usually order as an entree for dinner. It’s unassuming and understated, not as much star power as the tandooris or the tikka masalas.

    When it comes to home cooking, though, Aloo Gobi wins because I can make it in under an hour. Also, a quick glance down the list of ingredients reveals at least five ingredients that are known to be cancer-fighting immune boosting superfoods.

    Extra Virgin Coconut Oil is blowing up all over the internet with lists upon lists of the many benefits and uses for it, from nutrition to personal care to first aid to household uses.

    Garlic has been shown to lower risks for certain cancers, as well as supports the immune system. We turn to our recipe for Honey Lemon Garlic Tea every time we feel under the weather and need a boost.

    Ginger fights cancer, relieves motion sickness and nausea, aids digestion, promotes healthy circulation, and many more. It is a major ingredient in Hulda Clark’s recipe for Kidney Cleanse.

    Turmeric contains curcumin, which is more effective than many pharmaceuticals against several chronic and debilitating diseases including cancer, and has no side effects.

    Cauliflower and other Cruciferous Vegetables contain sulforaphane, one of the ten best cancer-killing phytonutrients.

    So here it is, my version of Aloo Gobi, the cancer-fighting, immune boosting superfood that can be made under an hour. I started out with this recipe and modified as I went along.

    Aloo Gobi

    Ingredients:
    1 tablespoon extra virgin coconut oil
    1 teaspoon cumin
    1 teaspoon minced garlic
    1 tablespoon minced ginger
    1 onion, sliced
    2 medium diced potatoes
    1 teaspoon turmeric
    1 teaspoon paprika
    1 teaspoon garam masala
    2 tablespoons plain yogurt
    1/2 cup water
    2 tablespoons coconut milk
    1 head of cauliflower
    Salt to taste
    Rice
    Cilantro

    Heat oil in a medium skillet over medium heat. Saute cumin, garlic and ginger until the spices are infused in the oil. Spread onions across the skillet but do not stir. Let the edges of the onion caramelize. Stir in potatoes and cover to steam. Season with turmeric, paprika, and garam masala. Stir in yogurt, water and coconut milk. Cover and let it cook for about ten minutes.

    While the potatoes are cooking, cut up the cauliflower into florets and stir into the stew. Cover and let it simmer for half an hour. Salt to taste. Serve on top of rice and garnish with cilantro.

  • Berry Yogurt

    Berry Yogurt

    It’s springtime and berries are back in season. Sure, you can find berries in the grocery store almost any time of the year, but more often than not, they look a little sad and travel-worn.

    I’m talking about berries you can find at your local farmers market, the kind more than likely grown just within a few miles from where you live. Yes, the kind that is bursting with nutritious ripeness because they were harvested the morning you bought it. (See Superfoods: 11 Berries to Improve Your Health.)

    Now I could probably eat a whole pint of any of these berries in one sitting, just popping each one in my mouth like popcorn. But for a heavier breakfast or dessert, I like to put it on top of a bowl of raw organic yogurt.

    Raw organic yogurt is dairy that is fermented with beneficial bacteria, for a healthy digestive system. (See 10 Proven Probiotic Yogurt Benefits & Nutrition Facts.) My local health food store stocks them from a local organic dairy farm. They come in flavors such as maple, vanilla and blueberry, but I’m a stickler for keeping it simple. I get plain for its versatility.

    Raw organic yogurt is not the same as the mass-produced yogurt you can buy in the grocery stores, which is over-processed through pasteurization, killing all the beneficial bacteria naturally occurring in raw milk. Then they add back a starter culture of live bacteria, thickeners, preservatives, and artificial sweeteners. It is nowhere near the creamy goodness I get in a mason jar from my local organic dairy farm. Believe me, it’s really worth it to find a local source for raw organic yogurt, and when you do…

    Scoop out some of that raw organic yogurt into a bowl, drizzle maple syrup to taste, and sprinkle your favorite berries on top. You’re welcome.

    Raw #yogurt with #berries and maple syrup. #organic #raspberries #blueberries #blackberries

    A photo posted by Modern Wife (@modernwife) on

  • Yogurt with Granola Bar

    Yogurt with Granola Bar

    I’ve been buying only organic raw plain whole milk yogurt since last summer. I found some in my local health food store and now I’m hooked. Let me break it down:

    Organic: means the milk comes from cows that are not given antibiotics or hormones, and are fed organic grass and not GMO corn raised on pesticides.

    Raw: means the milk is not pasteurized, fresh as fresh can be right out of healthy cows. It has not sat in a giant vat with who knows how many other cows’ milk to get pasteurized. Also, raw milk still contains the nutrition that is the reason why we drink milk in the first place. (Raw milk is illegal in some states. Because the government wants you to buy their crappy milk.) Here’s more info about real milk.

    Plain: means I don’t have to put up with overly-sugared yogurt from questionable sugar sources. It means I don’t have to eat old fruit that’s sat in that container for who knows how long. I’ll add my own fresh fruit, thank you.

    Whole Milk: means I want the fat. Yes, I do. Real fat, not saturated fat, is good for you.

    I’ve served it with Maple Cranberry Sauce, but mostly I serve it with apple. Here’s the recipe:

    Ingredients:
    organic raw plain whole milk yogurt
    organic apple, peeled and chopped
    organic maple syrup
    Nature’s Path Organic Crunchy Granola Bars, Apple Pie Crunch Chia Plus

    Scoop out yogurt into breakfast bowl. Drizzle maple syrup and top with apple. Finish with granola bars.

    Apple Yogurt with Granola Bars

  • Yogurt Face Mask

    Yogurt Face Mask

    The most fabulous beauty products can be found in our very own kitchen pantries. Michelle Pino, Spa Manager at Skana, a luxury spa in Turning Stone Resort Casino in Verona, upstate New York, sent me a few recipes for DIY body products we can whip up easily at home. I tried one of them today.

    Moisturizing Yogurt Face Mask

    DIY Moisturizing Face Mask made from yogurt, raw honey and extra virgin olive oil

    Ingredients:
    2 tablespoons organic plain yogurt
    1 tablespoon raw honey
    1 tablespoon extra virgin olive oil

    DIY Moisturizing Face Mask made from yogurt, raw honey and extra virgin olive oil

    Doesn’t it look so pretty in the bowl? After measuring out the ingredients I couldn’t help but stick the spoon into my mouth. Raw honey from a local beehive helps us develop immunity from local allergens. Yum!

    DIY Moisturizing Face Mask made from yogurt, raw honey and extra virgin olive oil

    Whisk the ingredients together.

    Apply the yummy moisturizing face mask all over clean face and neck. Leave the mask on for 10 to 15 minutes. Resist the urge to lick it off your face. Don’t be like me.

    Then rinse. It was still pretty sticky while I was rinsing with water. I had good results with gently dabbing a paper towel on my face to help get rid of the sticky mask. I was fine with leaving a little bit of residue on my face, as long as it wasn’t totally embarrassing to go out in public, or getting it all over pillows and stuff.

    My skin feels fabulous! Thanks, Michelle. Michelle enjoys DIY projects, healthy recipes, exercise, and all things related to skin care. If you have any comments or questions, feel free to contact Michelle via email at michellepino@turningstone.com – tell her you learned about her from Modern Wife.