Yogurt Caraway Chicken

 

This is an original recipe that I invented after reading another recipe using yogurt as a chicken coating.  It turned out quite well.  We liked the way the yogurt and coconut milk powder baked as a coating for chicken.  You could alter the seasonings to achieve different tastes.

Yogurt Caraway Chicken

5-6 drum sticks.  Place chicken in an oiled 9x13 cake pan, leaving room for cabbage.

Mix together in a small bowl:

3/4 C. plain yogurt
1/4 C. coconut milk powder
1/2 tsp. caraway seed powder
1 tsp. garlic powder
1/2 tsp. salt

Spread over the top of chicken, dividing it evenly among all pieces.

Sprinkle with Cayenne pepper to taste (optional).

In the empty area place 3-4 large wedges of cabbage.  Drizzle with oil and sprinkle with garlic powder, caraway powder and salt.

Bake at 375F for 30 minutes or till chicken tests done.  Check occasionally and turn cabbage over if needed.  If the food is drying out too much you may cover the pan with aluminum foil to finish baking.  (If you wish to add liquid be sure to add boiling water to a hot pan, especially if it is glass.)

Makes 3-4 servings.

Of course, this dish can be prepared gluten free.

Note:  I don’t know if caraway can be bought in the powdered form.  I think my mom or I ground what I have.  We use a designated electric coffee grinder to grind up herbs/spices.  You don’t want to use the same grinder for herbs and spices that you use for coffee.  It might result in “interesting” and undesirable flavor combinations.  We’ve picked up our “spares” at second hand stores.

Freezing Fresh Garlic

 

Of late, I have not been going through my fresh garlic fast enough.  I’ve had some trouble with it molding or spoiling in the jar where I keep it.  On the last batch I decided to do something I saw online somewhere.  I chopped it up quite small, put it in small canning jars and put it in the freezer.  

I only cooked with it, so I don’t know if it would work well for “fresh” use.  For my purposes the results were quite satisfactory.  I intend to do it again, as time permits.

Advantages:

1)  It was easy to guesstimate how much I needed. 
2)  I was able to remove part of the garlic without using the whole lot. 
3)  It saved time when I was actually cooking since I didn’t have to stop to chop the garlic.
4)  It tasted better than dried garlic.

Garlic Spread

In rummaging through some recipes in my pile I ran across this recipe from a friend for Garlic Spread.  Garlic Day was the 19th of this month so it seemed appropriate to share it here.
Garlic Spread
8 oz. goat cheese (feta)
2 tsp. extra virgin olive oil
2 large garlic cloves
Process all in a blender or food processor till smooth.
Serve with pita bread, chips, or garlic toast bites.
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You may wish to add some fresh or dried herbs to this as well.  Basil or oregano would make a nice addition.  If you use dried herbs you may want to allow it to stand for 10 – 15 minutes before serving.