Tag Archives: greek yogurt

Wiggle Wiggle Wiggle

Best Oatmeal Cookies EVER

oatmeal_cookies 

Welcome to a bonus July SRC recipe!!!!  When I saw the call to adopt an orphan from group C I was super excited as I love exploring the other groups that make up the Secret Recipe Club.  Anne’s Simple and Savory (and sometimes sweet) is a blog stuffed to the brim with healthy and delicious recipes – including an entire section devoted to vegan and vegetarian food.  Since I only had a few hours to pick, make, and blog I went straight to work finding the perfect recipe.  I flagged two different coconut cookies, a spicy buffalo cauliflower dish, and two perfect for baby recipes: applesauce and hummus.  In the end however Joe decided he NEEDED to try her “best oatmeal cookies” recipe and so that was that!  I didn’t have any raisins so I switched for semi-sweet chocolate chips – not the healthiest option but I was on a tight schedule.  I also used unsweetened  flaked coconut in place of shredded since that’s what I had on hand.

Best Oatmeal Cookies Ever

Serves: Yields 30 cookies

Ingredients

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon table salt

¾ Cup Honey

¼ cup greek yogurt (I used Wegmans Brand)

2 tablespoons coconut oil

1 large egg

1 teaspoon pure vanilla extract

1? cups uncooked old-fashioned rolled oats

1 cup chocolate chips

½ cup unsweetened flaked coconut

Instructions

  1. Preheat oven to 350 and line baking sheets with parchment paper or silione mats
  2. In a small measuring cup whisk together the flour, baking powder, cinnamon, baking soda, and salt - set aside
  3. In a large bowl, mix together the honey, Greek yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined before stirring in the oats, chocolate chips, and coconut.
  4. Roll the dough into walnut sized balls and drop of the lined cookies sheet then bake for 9 - 10 minutes or until lightly brown. Note: they will be soft in the middle
  5. Remove baking sheet from oven and place on a cooling rack for two minutes before removing and placing the cookies directly on the cooling racks to finish cooling.
http://dancingveggies.com/2016/07/wiggle-wiggle-wiggle.html

Easily the moistest oatmeal cookies I have EVER had!  If I was aiming for a standard chocolate chip and got one of these instead I would still be a happy camper – they are seriously that good!   The base recipe would also work well with craisins, going back to the healthy roots of this recipe.  Actually, any dried fruit would probably do well in this dough…thinking I need to get some dried cherries!!!!

I Need Your Love

Mini Ginger Cheesecakes

cheese_cake

Welcome to the last post of TripleSBites – oh what a week this has been!  From Brussel Sprouts to Caribbean Rice and Beans to VooDoo Fries, so many incredible recipes thanks to so many incredible products from our sponsors.   With that another HUGE thank you to the incredible sponsors from this event, it has been a pleasure working with all your amazing products.

For my final post I knew it needed to be something BIG and something sweet!  When it comes to dishes that say I love you to my valentine, there is only one sweet treat that can come close to Creme Brulee: Cheesecake!  In place of the standard wedding cake, we had a three tiered Dulce de Leche Cheesecake which is why I knew making my own version was the perfect way to end the challenge.  This cheesecake is a twist on the standard and not just in the size department with a bit of ginger to spice things up!

Mini Cheesecakes

Serves 8

Ingredients

2 8oz containers of cream cheese, softened

3/4 cup sugar

2 eggs

1/2 tsp vanilla extract

1/4 tsp ginger, shredded

1 cup Greek yogurt

1/2 cup graham cracker crumbs

2 tbsp melted butter

Instructions

  1. Cream together the sugar and cream cheese for 10 minutes, then add the eggs one at a time before adding the vanilla, ginger, and Greek yogurt.
  2. Continue creaming together for 5 minutes.
  3. Preheat oven to 325
  4. Mix together the graham cracker crumbs and melted butter then press in to the bottom of a cupcake tin or other small tin, then go half way up the sides. Spoon in the cheesecake mixture and fill to the top.
  5. Bake for 25 minutes, or until a toothpick comes out clean. Turn oven off and allow cheesecake to cool in the oven for 10 minutes before removing. Place cheesecakes in fridge, uncovered, and allow to cool for at least 3hrs.
  6. Top with fresh fruit and enjoy!
http://dancingveggies.com/2015/02/i-need-your-love.html

The cute little containers came from Ikea, an awesome find in their “last chance” section!  The best part is that they can unfold for those who want to enjoy their treat outside of the wrapping.  I topped these mini-treats with fresh berries that I heated up a bit in order to create a bit of a sauce.  No need for sugar!

This has been such a fun week, I’m so beyond thankful that I was able to participate in this!  These recipes have been sexy, saucy, and spicy – and filled with love.  Thanks to everyone who has stopped by, and for anyone that hasn’t signed up for the giveaway go and do it NOW!!!!

Think to Myself

Vegan Coleslaw

Coleslaw

It can be a little rough be a vegetarian during cook-out season – more often than not the sides aren’t even veggie friendly!  Since I’ve been hosting a large number of gatherings at my house this year (wahOo owning an indoor grills!) I’ve made it my mission to create and serve sides that work for vegans and meat eaters alike!  This coleslaw is kid, gamer, vegan, and celiac approved so it probably doesn’t get much better.  In order to replicate the texture and consistency of mayo, without going fully over to the soy side, I used a mixture of vegenaise and almond milk based greek yogurt.

Think to Myself

Serves: Yields 5 cups coleslaw

Serves 6-10, as a side

Ingredients

1.5 lbs cabbage (red or green or both)

1/2 cup greek yogurt (almond, coconut, or dairy based)

1/2 cup vegenaise

2 tbsp apple cider vinegar

1 tsp fresh black pepper

Instructions

  1. Use a food processor or cheese grater, to shred the cabbage in to long thin strips. Place in strainer, wash with cold water and allow to fully dry.
  2. Meanwhile blend together the greek yogurt and vegenaise.
  3. Once cabbage is dry stir in half of the yogurt mixture. Add the vinegar then stir in the remaining yogurt mixture along with the pepper.
  4. Cover and place in the fridge for at least an hour. Season to taste with additional pepper as needed.
  5. Serve and enjoy!
http://dancingveggies.com/2014/08/think-to-myself.html

I’ve been switching back between green and red cabbage all summer, and in the end I think I prefer a combination.  The red cabbage adds just a bit of tang while the green cabbage is sweeter, at least when it goes to the local options.   The coleslaw also tastes great the next day, just be sure to keep it well covered!  I’m also sending this over to /52weeks of cooking for there America challenge as nothing says summer in the US so much as having friends over for a bbq – complete with some delicious coleslaw!

We Will Rock

Potato Beet Salad

Potato Beet Salad

Okay, I promise this will be the last beet recipe for the near future but when a coworker brought in a bag of beets from his local garden I couldn’t pass!  I decided to recreate a potato salad that I frequently have with Joe’s family, after asking his Aunt and Uncle to share their secret.  I had to make a few changes since I try to avoid mayo as much as possible, but that’s what Greek yogurt is for so wasn’t a problem at all.  The best part is this is one of those dishes were parts can be made in advance, in fact this dish tastes even better when it has time to sit and embrace all the flavors going on.

We Will Rock

Serves 6-8 as a side

Ingredients

2 lbs red potatoes

1 1/2 lbs beets

1 vidalia onion

1/2 tsp pepper

1 tsp dijon mustard

1/2 cup white wine vinegar (or lemon juice for those w/o citrus issues)

3/4 cup extra virgin olive oil

2 tbsp Greek yogurt (So Delicious or dairy variety)

pinch of salt and pepper

Instructions

  1. Bring a large pot of water to boil and add the beets and potatoes. Boil for until just soft, about 30 minutes. Rinse with cold water and then set aside to slightly cool before breaking up the beets/potatoes.
  2. Use a microwave to slightly warm up the white wine vinegar and olive oil, around 30 seconds, then stir in the mustard before slowly mixing in to the potato/beet mixture. Place in the fridge for at least three hours.
  3. After three hours mix in the greek yogurt and season as needed with the salt and pepper. Place in the fridge for at least another hour and then serve and enjoy!!!
http://dancingveggies.com/2013/07/we-will-rock.html

This dish might be an interesting shade but it’s delicious, and probably one of the healthier picnic salads out there.  For a twist stuff the salad inside of a cabbage leaf for a different type of taco – one with all the crunch and half the guilt!

To Disappear

Slow Cooker Eggplant Korma

First off, not planning to go on any breaks from blogging anytime soon.  However I am thinking about changing the blog titles in order to make DancingVeggies slightly easier to navigate.  Currently I pick song lyrics that are bouncing around in my head, sometimes they relate to the recipe I’m featuring and sometimes they are nothing more than an ear worm.  However it’s been two years (!!!)  and now that I have almost 200 (!!!) recipes I want to make sure people can easily see what I’m cooking and when.  This line of thought also motivated the changes to the Recipe page, adding categories and updating links.  The issue with making the change as I see it relate more to existing entries, do I go back and change them so that everything “fits” or do I leave those as they are as a way of remembering where I started.  What do you think?  What can I do to make DancingVeggies more accessible?

Now that the business is out-of-the-way, today’s recipe is perfect for that summer garden that is going crazy.  I also worked with it a bit to make it slow cooker friendly, since a hot stove top is never a welcome thing this late in July in Virginia.  I have been told that as written this recipe is rather spicy,  to cut back on the heat leave out the pepper or use half.

Eggplant Korma

Ingredients

2 tbsp vegetable oil

1 1/2 tbsp curry powder

1/2 tbsp garam masala

4 cloves garlic, minced

1 small onion, diced

1 can (14.5oz) coconut milk

4 tomatoes, halved

1 eggplant, cubed

2 portobello mushroom, diced

2 large carrots, cut into 1in pieces

1 green pepper, diced

1 thai pepper, diced

1/2 cup Greek yogurt

Instructions

  1. Heat the veg oil in a saute pan over medium heat. Add the curry powder and garam masala, stir, and cook for 30 seconds. Add the garlic and onion and cook for 5-7minutes, stirring to prevent anything from sticking.
  2. Add to slow cooker along with the remaining vegetables and coconut milk. Cover and cook on low for 5-6hrs. Add the Greek yogurt, turn heat to high and cook for an additional 30minutes. Serve with rice!
http://dancingveggies.com/2012/07/to-disappear.html

I don’t think I have repeated the vegetables from one korma to another, aside from the eggplant.  Carrots, peppers, squash, tomatoes, and peas have all been tossed in this dish at one point or another and I don’t know if I have a true favorite.  Generally I try to include one crunchy vegetable and one meaty item in order to give the dish dimension.