Serves 4 / Featuring yogurt in the chicken coating and dipping sauce, this Indian-spiced dinner dish offers a good dose of calcium. Prep tip: Increase heat by adjusting spice amounts to taste. Serving tip: Great with brown rice.
- ground coriander
- ground ginger
- ground turmeric
- ground red pepper
- garlic powder
- kosher salt
- plain nonfat yogurt
- Dipping Sauce
- minced fresh cilantro
- sliced green onions
- lime juice
- plain low-fat yogurt
- Salt and freshly ground pepper
- Salt and pepper
- olive oil; reserve half
- sesame tahini
- Juice of 2 lemons
- hot paprika
- cumin
- cayenne pepper
- carrots
- 10-inch whole-wheat tortillas
- bay leaf
- Olive oil for cooking
- Salt to taste
The recipe is based on the one for Basic Pizza Dough in Julia Child’s The Way To Cook, with added instructions for making the dough by hand and for refrigerator rising.
- lukewarm water
- - 3/4 cup of milk
- good olive oil
- dry yeast
This makes 2 largish or 3 medium thin-crust pizzas, enough for 2 very hungry people or 4 normal-appetite people, accompanied by a good salad.
- grated Parmesano Reggiano or Grana Padano or similar cheese
- Dried oregano
Hot and crusty, most Americans call these popovers, but at our house, it’s Yorkshire Pudding. Serve with roast beef and gravy – yum.
- eggs
- oil
Russian traditional recipe, vegetarian or vegan Russian recipe
These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. “When you overwhelm dry ingredients with wet ones, an amazing texture separation happens,” Sara Kate Gillingham-Ryan says. “These cakes are rich without being too heavy.”
- fresh lemon juice
- skim milk
- all-purpose flour
- granulated sugar
- finely grated lemon zest
The golden twin to our Do-It-Yourself Chocolate Cake, this is just as easy and just as delicious (in a completely non-chocolaty way). I prefer to make it with melted butter (for the flavour) but you can substitute vegetable oil if you prefer.
- eggs
Bake this cake just once and you’ll be hooked for life.
- eggs