Back to Back Issues Page
Stay Cultured! -- Last Taste of Summer And Beyond... Chicken Salad And A Strawberry Yogurt Shake.
September 14, 2013
Hello,

In my corner of the world summer is drawing to an end and the leaves are falling. But the weather's still warm enough to enjoy a salad on the patio or deck.

Whatever the season where you live, this mandarin chicken salad is delicious year round... inside or out.


Last Taste Of Summer... Chicken Salad and a Yogurt Shake


Stay Cultured! September 2013, Issue #004 -- Stay Cultured! -- Last Taste Of Summer... Oriental Chicken Salad and A Strawberry Yogurt Shake




Stay Cultured! brings you the latest additions in cultured dairy.

If you like this e-zine, please do a friend and me a big favor and pass it on... "pay it forward". If a friend did forward this to you and if you like what you read, please subscribe by visiting www.yogurtfromhome.com.



In this issue...

Exclusive recipes you won't find on the website...

1. Oriental Chicken Salad
A chicken salad that's both healthy and delicious. Combine chicken, celery, oranges, water chestnuts, green onions, red pepper and almonds. Drizzle with a delectable sweet-tangy yogurt dressing.

2. Strawberry Yogurt Shake
Yogurt is amazing in shakes and smoothies. Add strawberries, bananas and maple syrup and you have a healthy, satisfying beverage for breakfast, snack or even dessert.




Are you missing ingredients in the recipes below? Have them delivered right to your door. In 1 to 3 days for free, if you live in the United States and spend $20. Easy to do these days. If you live in Canada shipping is $4.00.

Where? www.iHerb.com

This is where I buy coconut sugar crystals (low glycemic brown sugar),


organic soy sauce, sesame seeds, organic tahini, organic rice vinegar, coconut nectar not to mention Homemade Yogurt Ingredients

Save an easy $10 off your first purchase of $40. The discount will automatically be put in your cart when you click on www.iHerb.com or use coupon code ICU080.






Oriental Chicken Salad

Don't be put off by the long list of ingredients in the dressing. They really don't take long to measure and blend together. Also, I don't always have every single ingredient. And you may not either. I substitute the best I can or leave that ingredient out. Sometimes the flavor isn't exactly the same but still delicious.

Serves 4 to 6

SALAD INGREDIENTS

3 cups cubed or shredded cooked chicken 750 ml
3 stalks celery, sliced diagonally
1-11 ounce can mandarin oranges, well drained 300 gm
1/2 cup water chestnuts, drained and sliced 125 gm
1/2 cup green onions, thinly sliced 125 ml
1 small red pepper, cored, seeded and minced
1/2 cup sliced almonds, toasted 125 ml
garnish: toasted sesame seeds (optional)

I find the dressing makes more than what I need for the salad. The extra tastes great as a dip for veggies and finger foods.

DRESSING INGREDIENTS
1/2 inch fresh ginger, minced 125 mm
2 cloves garlic, minced
3 tablespoons fresh parsley, finely chopped 45 ml
2 tablespoons soy sauce, 30 ml
1/4 cup tahini (sesame seed paste) 60 ml
2 tablespoons fresh lemon juice 30 ml
1 tablespoon sesame oil 15 ml
1 cup plain yogurt 250 ml
1/2 to 1 tablespoon white or rice wine vinegar, to taste 7 to 15 ml
1 tablespoon brown sugar or coconut crystals (low glycemic) 15 ml
1/4 cup oil; walnut, grapeseed or safflower 60 ml
3/4 teaspoon ground coriander 10 ml
Salt and pepper to taste

DIRECTIONS

Mix all the salad ingredients in a large bowl. Blend the dressing ingredients, drizzle over the salad and mix. Serve over lettuce or other greens, in tomato halves or on toast points. Sprinkle toasted sesame seeds on top for added flavor. Cover and refrigerate at least 1 hour, or up to 2 days, before serving.

VARIATION: Add 2 cups (500 ml) cooked rice vermicelli noodles to the chicken salad. Mix well.

Credit: Adapted from Mandarin Chicken Salad, The Stonyfield Farm Yogurt Cookbook by Meg Cadoux Hirshberg






Strawberry Yogurt Shake

Now this recipe is simple... 5 ingredients.

Makes 4 servings. Halve the ingredients to make 2 servings or refrigerate the extra for later. It won't last long.

INGREDIENTS

2 ripe bananas, fresh or frozen
2 to 3 cups fresh or frozen strawberries 500 to 750 ml
1 quart plain yogurt 1 l
1 tablespoon vanilla 15 ml
2 tablespoons maple syrup or coconut nectar (low glycemic) 30 ml
garnish: 4 strawberries with stems (optional)

DIRECTIONS

Combine bananas, strawberries (except for garnish), yogurt, vanilla and maple syrup in a blender. Blend until smooth. Pour into 4 drinking glasses, or use parfait glasses for a special touch. Garnish each glass with a strawberry.

VARIATION: Substitute other berries or canteloupe for the strawberries. Garnish with strawberries.




Comments? Ideas? Feedback? I'd love to hear from you. Just reply to this e-zine and tell me what you think.

See you next month!
Myra
www.yogurtfromhome.com


Back to Back Issues Page