Mediterranean-Style Beef Stir Fry
INGREDIENTS:
1 md Clove garlic
1/3 c Parsley
1/3 c Fresh cilantro leaves
1/3 c Fresh dill sprigs
1/3 c Fresh basil leaves
1/3 c Fresh mint leaves
2 tb Fresh thyme
4 Dried apricots; (3 to 4) (a
-sof and tart variety)
1/3 c Golden raisins
1/3 c Walnuts; lightly toasted
1 tb Fresh lemon juice
2 c Plain lowfat yogurt; firm
Salt; to taste
Cayenne; to taste
1 md Clove garlic
1/3 c Parsley
1/3 c Fresh cilantro leaves
1/3 c Fresh dill sprigs
1/3 c Fresh basil leaves
1/3 c Fresh mint leaves
2 tb Fresh thyme
4 Dried apricots; (3 to 4) (a
-sof and tart variety)
1/3 c Golden raisins
1/3 c Walnuts; lightly toasted
1 tb Fresh lemon juice
2 c Plain lowfat yogurt; firm
Salt; to taste
Cayenne; to taste
---OPTIONAL GARNISHES---
Cayenne; a light dusting 4 Sprigs parsley; small Walnut halves; lightly -toasted
Place the garlic, all the herbs, the dried fruit, and the walnuts in a processor, and pulse until it forms a paste.
Transfer to a bowl and stir in the lemon juice and yogurt. Add salt and cayenne to taste.
Cover tightly and refrigerate until use. For a finished look, you can sprinkle a little extra Cayenne on top, and decorate with a few walnut halves just before serving.
Makes 3 cups. Prep. 10 mins. PER 1/4-cup SERVING without nuts: 234 cals, 2.4 g fat, 8.1%
"I first envisioned this recipe as a kind or multiherb Mediterranean Pesto with a touch of fruit. It tasted okay that way, but was dark and somewhat drab, bpth in looks and in taste so I stirred in some yogurt to lighten it up, and what a success! It popped! It sparkled! It became Mediterranean Yogurt, now one my favorite condiments.
"This sauce can be served alone. as an appetizer or a light lunch entree it is also amazingly compatible with a number of foods. You can serve it as a dip for raw or steamed vegetables. in pita bread with anything and everything. as a sauce for vegetable or grains on baked fish . . . The list is endless.
"Mediterranean Yogurt keeps for about a week in a tightly covered container in the refrigerator. However the color won't hold past the first day."
kitpath nov 1997
Cayenne; a light dusting 4 Sprigs parsley; small Walnut halves; lightly -toasted
Place the garlic, all the herbs, the dried fruit, and the walnuts in a processor, and pulse until it forms a paste.
Transfer to a bowl and stir in the lemon juice and yogurt. Add salt and cayenne to taste.
Cover tightly and refrigerate until use. For a finished look, you can sprinkle a little extra Cayenne on top, and decorate with a few walnut halves just before serving.
Makes 3 cups. Prep. 10 mins. PER 1/4-cup SERVING without nuts: 234 cals, 2.4 g fat, 8.1%
"I first envisioned this recipe as a kind or multiherb Mediterranean Pesto with a touch of fruit. It tasted okay that way, but was dark and somewhat drab, bpth in looks and in taste so I stirred in some yogurt to lighten it up, and what a success! It popped! It sparkled! It became Mediterranean Yogurt, now one my favorite condiments.
"This sauce can be served alone. as an appetizer or a light lunch entree it is also amazingly compatible with a number of foods. You can serve it as a dip for raw or steamed vegetables. in pita bread with anything and everything. as a sauce for vegetable or grains on baked fish . . . The list is endless.
"Mediterranean Yogurt keeps for about a week in a tightly covered container in the refrigerator. However the color won't hold past the first day."
kitpath nov 1997