GREEK YOGURT RECIPES: Breakfast Berry Enchiladas . . . Stuffed Grape Leaves . . . Tzatziki
By: Herald Staff and Wire Reports,
Breakfast Berry Enchiladas
¾ cup fresh strawberries, sliced into small pieces
¾ cup fresh blueberries
1 5.6-ounce container nonfat Greek berry yogurt
1 egg or equivalent egg substitute
¼ cup 1 percent or skim milk
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 8-inch whole-wheat tortillas
2 tablespoons toasted, sliced almonds
1 teaspoon confectioners’ sugar
Combine strawberries, blueberries and yogurt in small bowl; stir gently to combine.
Place egg, milk, cinnamon and nutmeg in a glass pie plate. Use a fork and whisk together until blended.
Heat a medium nonstick skillet over medium-high heat. Spray with nonstick spray.
Dip one tortilla in egg mixture, turning carefully to coat both sides. Allow excess to drip off and place in skillet. Cook for 2 minutes on each side or until golden brown. Repeat with remaining tortilla.
Spoon half of the yogurt berry mixture in the center of cooked tortilla. Sprinkle with 1 tablespoon almonds. Roll to resemble an enchilada and place on a serving plate. Sprinkle with ½ teaspoon confectioners’ sugar. Repeat with remaining tortilla and remaining ingredients.
Yield: Serves 2.
Approximate nutritional analysis per serving: 214 calories, 8 percent of calories from fat, 2 grams fat (trace saturated), 25 milligrams cholesterol, 40 grams carbohydrates, 9 grams protein, 158 milligrams sodium, 5 grams dietary fiber.
Stuffed Grape Leaves
50 grape leaves
3 or 4 flat beef bones
1 16-ounce can crushed tomatoes
1 8-ounce can tomato sauce
1 cup long grain rice, rinsed in water
1 pound ground chuck
1 teaspoon cinnamon
1 small onion, diced
1 clove garlic, minced
Salt and pepper to taste
Soak fresh grape leaves in hot water for 15 minutes to soften. Remove from water, squeeze out excess moisture and remove stems. Place 1 tablespoon or so of filling across each leaf. Fold bottom of leaf up, fold both sides in, and roll away from you.
Place bones on the bottom of a deep saucepan or Dutch oven. Arrange stuffed leaves vertically on the top of the bones.
Press leaves down by placing an inverted plate on top of the leaves. (This also will hold them in place while they cook.)
Mix the tomatoes and sauce and pour around the outside edge of the saucepan, using a knife to push stuffed grape leaves aside.
Cover and simmer on a low flame for 40 minutes or until tender.
Serve with lemon wedges and tzatziki.
3 cups Greek yogurt
Juice of 1 lemon (about 3 tablespoons)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 tablespoon kosher salt for salting cucumbers
1 tablespoon finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
Peel cucumbers then cut in half lengthwise. Take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 tablespoon salt and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill and a few grinds of black pepper. Process until well-blended then stir this mixture into the yogurt. Taste before adding any extra salt. Place in refrigerator for at least 2 hours before serving so flavors can blend. (This resting time is very important.)
Yield: About 3½ cups.
Note: Tzatziki will keep for a few days or more in the refrigerator, but you will need to drain any water and stir each time you use it.