I’m in such a cooking mood right now, and I don’t know why. I’m in the middle of making Chicken Tikka Masala; I finally gathered up the last of the ingredients and decided at 8 tonight to whip it up so I’d have something good to eat on call tomorrow. 6 days into my rotation at the VA and I’m so sick of the food already (granted, it’s the same food that I’ve eaten there for the last two years, so I guess it’s not surprising). So the chicken is marinating and I’ve decided to share some of my favorite recipes that I’ve discovered over the last few weeks.

I have recently fallen in love with cooking with yogurt. I had used it in the past to make my famous salmon (which I have since perfected. I know, I know, it was delicious before, but I’ve made it even better), and then, thanks to this blog that I’ve linked to before, I tried out some other recipes and have been surprised at how versatile yogurt can be. Her Yogurt Cream is absolutely to die for (although, use half-and-half or milk, the extra calories from the cream just aren’t worth it. Especially when you’re cooking for one). And it is perfect for making savory, creamy sauces that are lighter on the calories and fat. Since then, all of my google searches have been for cooking with yogurt. Yogurt and rice. Yogurt and cilantro. Yogurt and cucumber. And have I found some goodies. 🙂 Here are some of my favorites.

Salmon with chermoula sauce (aka, the salmon that parties in your mouth)

1/2 cup low-fat or nonfat plain yogurt
1/4 cup chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
2 teaspoon ground cumin
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound salmon fillet, cut into 4 portions (I use frozen salmon from Sam’s club, already cut into small portions)
1 lemon, cut into wedges

1. Preheat oven to 450 or grill to medium high, oil your pan
2. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl.
3. Oil the pain/rack, Place salmon on the pan and cover the fish with a large spoonful of the sauce. Keep the sauce thick from end to end.
4. Grill the salmon until browned and opaque in the center, the sauce should be bubbling.
5. Garnish with lemon wedges and serve.

The recipe originally calls for the salmon to be marinated, blotted, then grilled. I rarely use a grill period, and so don’t know if it’d make it any better. I usually marinated the salmon, but in a stroke of inspired genius (er, rather a stroke of hurried preparation), I stumbled upon the method of topping the salmon. It’s phenomenal this way.

Mexican Rice

Rice
1 tablespoon olive oil
1 large white onion, chopped
4 garlic cloves, minced
1 tablespoon minced seeded serrano chiles
2 cups long-grain white rice
3 1/4 cups low-salt chicken broth
3/4 teaspoon salt

Cilantro Dressing
1 1/4 cups (packed) coarsely chopped fresh cilantro
1 cup olive oil
5 tablespoons white wine vinegar (I used rice vinegar)
2 garlic cloves, peeled
1 teaspoon ground cumin
1/2 teaspoon minced seeded serrano chile (I used a little bit of cayenne pepper, but I’m a wimp)

Preparation
Combine all ingredients in a food blender or processor. Blend until smooth. Set aside.

Heat oil in large saucepan over medium heat. Add onion, garlic, and serrano; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes.

Transfer rice to bowl; Add 1 cup Cilantro Dressing to rice; stir to coat. Season with salt and pepper.

The recipe calls for everything to cool until lukewarm and then mixing of the rice and dressing. I threw it all together hot and think it worked just fine. The cilantro dressing makes about 1 2/3 cups, I added it all to the rice and it may have been just a little too strong. I’d cut back to a cup.

Cilantro Cucumber Yogurt Dressing

1 cup plain nonfat yogurt, divided into 1/2 cups
1 medium cucumber, scrubbed, and halved lengthwise
1 clove garlic, crushed
1/4 cup chopped fresh cilantro
1 tablespoon rice vinegar or 1 tablespoon lime juice
1 teaspoon salt
1/4 teaspoon freshly ground pepper

1. With a spoon, scoop the seeds from the cucumber and cut into chunks.

2. In an electric blender, combine 1/2 cup of the yogurt, the cucumber, scallions, garlic, cilantro, vinegar, salt, and pepper. Pulse several times, then blend on high until mixture is smooth. Remove to a small bowl and stir in the remaining yogurt.

Why 2 cilantro dressings, you might ask? When I was in Guatemala, my host mother served us this incredible cucumber dressing that I poured on everything. It was especially good on potatoes. I tired to get her to tell me the recipe, but my Spanish was so rudimentary that even after three weeks, I had difficulty understanding her. I was really excited when I found the above cilantro dressing because it was almost what I remembered, just a little too tangy. Then I found this and it is lovely. It originally called for 2 tablespoons of the rice vinegar, and it’s too much, I’d cut it down. Dividing the yogurt is really important, otherwise it makes it too thin, I had to add more yogurt to it to thicken it up a bit. It makes a lot of dressing, you might want to cut the recipe in half.

And lastly, the Chicken Tikka Masala recipe that I’ve been trying out. I’m still not getting the flavors just right. It’s too heavy on the tomato, and there’s something else missing. I think next time I’m going to try it with half coconut milk and half cream and see if that makes the difference. If any of you have cooked Indian before and know what I’m missing, please fill me in!

Chicken Tikka Masala
Marinade
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoons cayenne pepper
1 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped (I used chili powder again)
2 teaspoons dried coriander (aka cilantro)
1 teaspoons ground cumin
1 teaspoons paprika
1 teaspoon garam masala
1/2 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup whipping cream (I used yogurt)
1/4 cup chopped fresh cilantro

DIRECTIONS

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1/2 teaspoon salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat over or grill for high heat.
3. Lightly oil the pan. Place chicken on the pan, spread evenly and discard the marinade. Grill until slightly browned about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with coriander, cumin, paprika, salt and garam masala. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Garam masala can be found in most grocery stores in the ethnic aisle. Either that or you can add a small dash of nutmeg, cinnamon and cardamon and it should get the flavor. I think.

Now if you’ll excuse me, I think my rice is done. I’m going to feast well tomorrow!

(Feel free, btw, to share your favorite yogurt containing recipes. I’d love to try something new out!)