Brown Sugar-Cinnamon Yoghurt Sauce

Brown Sugar-Cinnamon Mountain High Yoghurt Sauce

It always amazes me how something so simple can become something so incredible. That is what I feel when I make this Brown Sugar-Cinnamon Yoghurt Sauce.

Quite a few years ago I whipped up a batch of this sauce to  serve with a platter of ripe and juicy peach and nectarine slices. I took them over my friend Holland’s house for a summer BBQ, and it was a huge hit! I was even asked for the recipe, to which I replied “ummmm, yoghurt and brown sugar. Maybe some cinnamon, but I can’t remember.”

That’s how I cook if I am not developing a recipe for publication. A little bit of this, a little bit of that, taste, adjust, bada boom, bada bing! Which means I often have to go back and re-develop a recipe if I make something for dinner and decide I want to share it with my readers. You would think after being a recipe developer for 15+ years that I would just write things down no matter what?! Yeah, that would be to easy.

I recently trotted the recipe out for my daughter’s Brownie Troop when they needed to earn their snack badge. I cut a large platter of assorted fruits, and brought the sauce and bamboo skewers for them to make Fruit Kebabs. These girls are only 8, and I brought a really large platter of fruit, thinking I would be taking about half home. Like cute little locusts they descended upon the fruit and yoghurt sauce, leaving a platter with only a few seeds and a wee bit of juice.

But the most profound thing that afternoon was that the girls all raved about the yoghurt sauce. Even a few extremely picky eaters ate a good amount. Kids who didn’t like yoghurt ate the yoghurt sauce. Had the world gone mad?

Nah, the girls had just discovered something really tasty and had absolutely no idea how healthy it was for them. Or how easy it was for their parents to make it for them.

 

Brown Sugar-Cinnamon Mountain High Yoghurt Sauce

 

I tend to use yoghurt in place of sour cream, or other higher fat forms of dairy. One of the brands I like to eat is Mountain High Yoghurt, which is free from all the additives you often find in other brands of yoghurt. No preservatives, no artificial flavors and colors, just simple goodness.

If you are a fan of Mountain High Yoghurt or whether you have never tried it, I urge you to click here to get a coupon to try Mountain High Yogurt for yourself.

 

Mountain High Yoghurt

Brown Sugar-Cinnamon Yoghurt Sauce
 
Prep time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 2 cups plain Mountain High Yoghurt
  • ¼ cup light brown sugar, lightly packed
  • ⅛ teaspoon ground cinnamon
  • Assorted fruits, such as berries, sliced melon, sliced apples, sliced mango, sliced peaches or sliced nectarines
Instructions
  1. In a medium bowl, whisk together the yoghurt, brown sugar and cinnamon.
  2. Place your chosen fruit onto a plate or platter.
  3. Drizzle the yoghurt sauce over the fruit or offer it in a bowl for dipping.
  4. Refrigerate any unused portion.

 

Visit the Mountain High social media pages for more great recipe  and craft ideas!

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Shaved Purple Asparagus Salad with Kumquat Dressing

Shaved Purple Asparagus Salad with Kumquat Dressing

This is a salad made from a stolen opportunity. Well, maybe not a stolen opportunity so much as just stolen. My neighbor’s little kumquat tree is right on the street, so when we pass by my girl and I tend to take a few to eat. My sister does it too when she walks over to visit. We are a family of fruit thieves.

My neighbor does not eat them, so we are actually doing her a service! We eat the fruit before it just shrivels up and falls from the tree. I see it as a win-win situation.  (I can justify anything if I try hard enough)

This Shaved Purple Asparagus Salad with Kumquat Dressing is actually the second time I have used the tartly sweet fruits in a salad dressing. Years ago I posted a recipe for Tangy Kumquat Dressing, which I developed after helping unburden that poor little tree of too many kumquats.

 

Photo by Frieda's Produce
Photo by Frieda’s Produce

But, the real star of this salad is purple asparagus. I received some gorgeous purple asparagus from Frieda’s Produce to play with, and the color was just stunning. But if you cook purple asparagus it turns green just like the asparagus you always see in the store. So the best way to showcase these beauties is raw.

When eaten raw, purple asparagus is crispy and juicy, with flavor reminiscent of jicama. Not overtly sweet, but with just a hint of sweetness. A flavor that would contrast nicely with the kumquats flavor profile of sour and sweet. And that is where the other main ingredient comes in. Salt cured olives.  You do not have to use salt cured olives, but I do want you to use a strongly flavored olive, such as a kalamata.

 

Kumquat Dressing with Salt Cured Olives

When preparing the dressing, soak the kumquats halves in the olive oil overnight for the best flavor. The oils in the kumquat skin will perfume the olive oil with a lovely citrus flavor.

Shaved Purple Asparagus Salad with Kumquat Dressing

Shaved Purple Asparagus Salad with Kumquat Dressing
 
Prep time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 5-6 kumquats, halved lengthwise and seeded
  • ¼ cup extra virgin olive oil
  • 1 pound purple asparagus, tough ends removed
  • ½ cup salt cured black olives, quartered
  • ¼ cup white balsamic vinegar
  • ½ teaspoon fleur de sel, divided
  • ⅛ teaspoon red pepper flakes
Instructions
  1. Place the kumquats and olive oil into a small bowl.
  2. Refrigerate the mixture 6 hours to overnight.
  3. When ready to make the dressing remove the oil from the refrigerator and let it come up to room temperature.
  4. Cut the tips of the asparagus off and set aside.
  5. Using a vegetable peeler shave the asparagus spears into thin strips.
  6. Place the asparagus shavings into a bowl of cold water to keep them crisp.
  7. Remove the kumquat halves from the oil and set aside.
  8. Add the vinegar, ¼ teaspoon of fleur de sel and red pepper flakes to the oil.
  9. Whisk the ingredients together until thickened.
  10. Add the olives and reserved kumquats to the dressing.
  11. Remove the asparagus from the water and pat dry.
  12. Place the asparagus on a serving platter.
  13. Drizzle the dressing over the asparagus.
  14. Sprinkle with the remaining fleur de sel.
  15. Serve immediately.

 

 

*Fleur de Sel is hand harvested sea salt from France that is used as a finishing salt. You can find it a gourmet stores or online

 

I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

Orzo Salad with Fava Beans, Artichoke Hearts and Tomatoes

Orzo Salad with Fava Bean, Artichoke Hearts and Tomatoes

Everybody needs an easy pasta salad in their recipe repertoire. A salad that can be thrown together at the last minute using pantry staples that you have on hand.

Melissa’s Produce has a line of steamed, ready to eat vegetables, which can be stored in your refrigerator for weeks before use. You can grab a package at the last minute to make a side dish, add to a main dish or create a new dish!

I had some peeled and steamed fava beans and artichoke hearts in my fridge, and a pint of tomatoes that were getting close to being added to my garden composter. Those ingredients were perfect for a light and healthy vegetarian pasta salad.

Orzo Salad with Fava Bean, Artichoke Hearts and Tomatoes

Orzo Salad with Fava Beans, Artichoke Hearts and Tomatoes
 
Prep time
Total time
 
Author:
Serves: 12 servings
Ingredients
  • 16 ounces orzo pasta, cooked according to package directions
  • ¼ cup extra virgin olive oil
  • ¼ cup champagne vinegar
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon dried or 1 tablespoon fresh tarragon leaves
  • 1½ teaspoons fine sea salt
  • ¼ teaspoon Aleppo pepper or red pepper flakes
  • 1 pint cherry tomatoes, halved
  • 1 package (6.4 oz) steamed artichoke hearts, chopped
  • 1 package (8.8 oz) peeled and steamed fava beans
Instructions
  1. Place the cooked orzo in a large bowl.
  2. In a smaller bowl whisk together the olive oil, vinegar, lemon juice, lemon zest, tarragon, salt and Aleppo pepper.
  3. Pour the dressing over the pasta, mix well and let it sit for half and hour to let the flavors meld.
  4. Add the tomatoes, artichokes and fava beans.
  5. Mix the vegetables into the pasta, adjust seasoning if needed.
  6. Serve at room temperature for the best flavor.

 

Optional add-ins are feta cheese, olives, arugula or chopped kale.

 

Orzo Salad with Fava Bean, Artichoke Hearts and Tomatoes

 

I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

Simple Seafood Stew

Simple Seafood Stew

Are you afraid to cook fish? If you are, you are not alone. For many years I thought I didn’t really like fish, but I grew up in a time when everything was cooked to death! If it wasn’t well done, it wasn’t eaten.

When I learned how to properly cook fish, a whole new world opened up for me. And the key to cooking fish was so simple. . . just don’t overcook it.

This recipe for simple seafood stew is easy, fast and really delicious. You can use almost any kind of whitefish. I had a few fillets in my freezer from Community Seafood, the CSF (community supported fishery) that delivers freshly caught seafood to my local farmer’s market. All the seafood is caught off the California coast by local fisherman, so I get to know who caught your dinner, and exactly where and how they caught it.

I did a step by step photo tutorial on how to make a fish stew over on Zester Daily. It comes together in about half an hour, making it a great weeknight dinner option.

Click here to find the recipe for my Simple Seafood Stew.

 

Healthy Salads to Start 2015 Off Right

What was your New Year’s resolution this year? To stop drinking, to lose weight or maybe to remember to fill the bird feeder. My resolution is the same every year. My resolution is to not make a resolution. Which is contradictory. . . oh well.

But if you are one of the resolution making population, here are a few really delectable salad recipes to start 2015 off right.  They are all chock full of veggies and fruits. Some have legumes or grains. All are delicious.

 

 

Ramen Salad with Roasted Eggplant and Shishito Peppers | Black Girl Chef's Whites

 

Ramen Salad with Roasted Eggplant and Shishito Pepper

 

Green and Purple Pea Salad with Yuzu Dressing | Black Girl Chef's Whites

 

Green and Purple Fresh Pea Salad with Yuzu Dressing

 

Black Eyed Pea Salad | Black Girl Chef's Whites

 

Black Eyed Pea Salad with Orzo

 

Lentils and Crunchy Greens with Sour Cream-Tarragon Dressing | Black Girl Chef's Whites

 

Lentils and Crunchy Greens with Sour Cream-Tarragon Dressing

 

Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing | Black Girl Chef's Whites

 

Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing

 

Tri-Color Quinoa Salad

 

Tri-Color Quinoa Salad

 

Organic Persimmon, Red Bartlett Pear and Pomegranate Salad
Organic Persimmon, Red Bartlett Pear and Pomegranate Salad

 

Organic Persimmon, Red Bartlett Pear and Pomegranate Salad

 

Cucumber, Chickpea and Feta Salad | Black Girl Chef's Whites

 

Cucumber, Chickpea, Tomato and Feta Salad

 

Lentil and Chevre Salad with Thyme Roasted Tomatoes | Black Girl Chef's Whites

 

Lentil and Chevre Salad with Thyme Roasted Tomatoes

 

Roasted Vegetable Salad
Roasted Vegetable Salad

 

Roasted Vegetable Salad