Roasted Cinnamon Chickpeas with Savory Yogurt

Roasted Cinnamon Chickpeas with Savory Yogurt

As my tastes have grown over the years, I have, at long last, because a yogurt fan. Well, to some degree.

Growing up, the soupiness and saccharine sweetness of so many brands of yogurt – Yoplait and Dannon come to mind – completely turned me off. Scooping a tart and sour liquid goo into my mouth made my stomach turn; how so many of my friends love those GoGurt sticks in my youth is beyond me. As I got older, I started to turn towards Greek yogurt; though I could never get into the tartness mixed with fruit, I still enjoyed the creamier texture mixed with savory things, such as dill, garlic, or cucumber. I became a fast lover of making cucumber and tomato salads tossed with plain Greek yogurt, or I could whip some spices into a few spoonfuls and top my baked chicken with it.

Roasted Cinnamon Chickpeas with Savory Yogurt

Eventually, I did discover the joy of eating fruit and yogurt together, thanks to Siggi’s. (I fell so hard in love that I am a Siggi’s Ambassador!) Their Strawberry & Rhubarb and Mango containers keep me full most work day mornings now. Still, it’s savory yogurt that has truly won my heart in the end. Luckily, Siggi’s also makes an excellent plain skyr (an Icelandic yogurt) that I use quite often. Where others top their yogurt with strawberries and granola, I opt for my roasted cinnamon chickpeas and a sprinkling of cumin and garlic powder.

Roasted Cinnamon Chickpeas with Savory Yogurt

Wow, reading back, I see that I focused on the yogurt a lot. Ha! Well, I have posted this chickpea recipe within an older recipe, and I wanted to bring more focus to it. Whether to top this savory yogurt with them or keep them in a baggie to snack on during the day, these chickpeas are amazing, a new favorite snack!

Roasted Cinnamon Chickpeas with Savory Yogurt

Roasted Cinnamon Chickpeas with Savory Yogurt
(Yields roughly 2 cups chickpeas; yields 1 cup yogurt)

Ingredients:

Roasted Cinnamon Chickpeas:

– 1 can (15 oz.) chickpeas, drained, rinsed, and patted dry (as best as possible)
– 2 tablespoons coconut oil (can substitute other vegetable oil)
– 1 tablespoon ground cinnamon
– 1 generous shake ground cumin

Savory Yogurt:

– 1 cup plain skyr (I suggest Siggi’s, but of course!) or plain Greek yogurt
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– 1 teaspoon olive oil
– Salt, to taste

Directions:

1.) Preheat oven to 400 °F. If using coconut oil, melt in the microwave or on the stovetop and set aside.

2.) Place chickpeas on rimmed baking sheet. Drizzle with coconut oil, and sprinkle with cinnamon and cumin. Toss with hands until all chickpeas are uniformly coated. Spread evenly across baking sheet. Place in oven and roast for 25 minutes; check chickpeas and shake baking sheet at 15 minute mark to ensure even cooking.

3.) While chickpeas are roasting, combine skyr or Greek yogurt with cumin, garlic powder, and olive oil in a small bowl. Add salt to taste.

4.) Remove chickpeas from oven and allow to cool for at least 15 minutes. Top yogurt mixture with roasted chickpeas. EAT.

Roasted Cinnamon Chickpeas with Savory Yogurt

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Ahhhh, the elusive kohlrabi. I’ve seen it at the farmers’ market many times. I’ve bought a few. I’ve huffed and puffed as I’ve tried to slice a knife through the larger ones. I’ve spiralized them and covered them with a creamy cheese sauce. But…I haven’t done much more than spiralize them or chop them up into matchsticks to eat them raw. After my friend Emilie and I got together last weekend to roast watermelon radishes, we had a kohlrabi and no idea what to do with it. After eating a few slices with cheddar cheese (low-carb cheese and crackers, I suppose!), I ended up wrapping the rest with cling wrap and throwing it into my crisper.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Today, itching for some vegetables, I found those cling wrapped chunks and queried what to do.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

I just kind of pulled this recipe out of my (figurative) butt, thinking back on my last kohlrabi recipe while applying my knowledge that kohlrabi does well sautéed. The kale that was on its last limbs in the back of my fridge got its much deserved second life in this dish, and the plain yet tangy Greek yogurt, working with some melted butter and chicken stock, tied it all together.

While this would be great served as a side, you best believe I ate the whole bowl of this for myself!

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Of note: A few months ago, the kind folks at feedfeed and Ballarini sent me this wonderful frying pan. This was definitely a good meal to cook in it! It cooks the food evenly and cleaning it is a dream! Also, the Thermopoint Heat Indicator is definitely good for folks like me that question, “…is it hot enough yet? Is it? Is it?” 😉

ALSO of note: Most of my photos of this dish came out oddly yellow or pink; a good hour of photo editing did nothing, hence the lack of good overhead shots. The banner photo was the best overhead shot I got, and I still look at it and go, “…myeh.” I’ll have to make this again soon and hope I get that perfect photo I’m after. #foodbloggerlife, amirite? Haaa.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce
(Makes 4 side dish servings / approximately 4 cups total)

Ingredients:

– 2 cups kohlrabi, peeled and cubed
– 1/2 yellow onion, sliced
– 3 tablespoons butter
– 1/4 cup chicken stock
– 2 cups kale, rinsed, de-ribbed, and sliced
– 1/4 cup plain Greek yogurt
– Salt, to taste

Directions:

1.) In a large deep frying pan or large saucepan, melt butter over medium-high heat. Add kohlrabi and onion and cook on medium heat until onions are translucent and kohlrabi is tender yet firm, roughly 20 minutes. Keep an eye on the dish to make sure both the kohlrabi and onions don’t brown.

2.) Add chicken stock and kale; mix with kohlrabi and onions until kale wilts down. Add Greek yogurt and stir until combined with vegetables. If mixture seems too dry, add additional 1/4 cup chicken stock and stir until creamy. Remove from heat and let sit for 5 minutes. Stir, add salt to taste, and serve immediately.

Breakfast Sweet Potato with Yogurt & Walnuts

Breakfast Sweet Potato with Yogurt & Walnuts

Sick day, schmick day, double beat day. I hate sick days. I’m channeling my inner Randy Parker from “A Christmas Story” as I’m sitting on my living room couch, stuffy, sniffling, and overheated.

Well, at least a sick day is a good day to edit and watch mind-numbing TV shows.

On sick days, I certainly don’t feel like cooking, but I usually always do. I can only lounge on my couch for so long before I get antsy. I’ve seen these breakfast-centric sweet potatoes making their rounds on my Instagram feeds for sometime now. Looking extremely versatile, I decided to give one a shot.

Breakfast Sweet Potato with Yogurt & Walnuts

I was going to go a nut butter and blueberry route originally, but something about yogurt and nuts called out to me instead. It was a decision I don’t regret. It’s filling and delicious, not to mention easy on the throat if you’ve got a sore one like I do!

Breakfast Sweet Potato with Yogurt & Walnuts

I can’t wait to make this for breakfast again on a day when I’m not so down and out, but it was absolutely a comfort to me in my current sickly state.

Breakfast Sweet Potato with Yogurt & Walnuts

Breakfast Sweet Potato with Yogurt & Walnuts
(Serves 1)

Ingredients:

– 1 sweet potato or yam, scrubbed and dried
– 1/4 cup yogurt of choice (I use Siggi’s Vanilla Skyr)
– 4 walnuts, chopped
– 1 teaspoon ground cinnamon

Directions:

1.) Preheat oven to 375°F.

2.) Pierce sweet potato a few times over its surface with a fork. Place on cooking sheet and place in oven for 45 – 50 minutes. Remove and allow to cool slightly, roughly 10 minutes.

3.) While potato is cooling, add chopped walnuts to a small frying pan and turn heat to medium-low. Sprinkle with cinnamon and shake in pan to coat. Cook for 3 – 4 minutes or until nuts become toasty; do not allow them to get too browned!

4.) Split sweet potato in half and fill / top with yogurt and walnuts. Eat immediately!

Cucumber Salad with Garlic-Dill Yogurt Sauce

Cucumber Salad with Garlic-Dill Yogurt Sauce

Everyone has a different idea of what “comfort food” is. While the concept of a meal that makes you feel all warm and fuzzy inside is universal, one person’s mac and cheese may not be another person’s chicken noodle soup. I can definitely boast a few different comfort foods of mine, and they tend to be seasonal. Mac and cheese tends to transcend seasons, while homemade apple pie makes me feel wonderful come autumn. When the summer heat bears down on New York, I have my perpetual comfort food dish to get me through: Cucumber Salad with Garlic-Dill Yogurt Sauce. There are too many pros to this dish:

– It’s chock full of cucumber. (It’s not just a cleaver recipe name…) Crisp, refreshing, and full of water.

Cucumber Salad with Garlic-Dill Yogurt Sauce

– The yogurt (I use Greek or skyr) gives you a good dose of probiotics.

Cucumber Salad with Garlic-Dill Yogurt Sauce
– It’s an excuse to stock up on fresh dill at the farmers’ market.

Cucumber Salad with Garlic-Dill Yogurt Sauce
– No oven needed! (My fellow New Yorkers will surely feel me on that point.)

Cucumber Salad with Garlic-Dill Yogurt Sauce

I make this dinner for myself multiple times a week, usually supplemented by fruit, additional vegetables, or, 9 times out of 10, a giant hunk of Cabot cheddar cheese.

I always say I’m going to cut back on my dairy. Now is not the time. Ha!

Cucumber Salad with Garlic-Dill Yogurt Sauce

Cucumber Salad with Garlic-Dill Yogurt Sauce
(Serves 1 – 3; 1 as a large salad or up to 3 as a side)

Ingredients:

– 2 large cucumbers, peeled, seeded, and chopped
– 6 ounces Greek yogurt or skyr, plain
– 1 tablespoon olive oil
– 1 clove garlic, finely minced
– 1 teaspoon garlic powder
– 1 teaspoon fresh dill, finely chopped or 1/2 teaspoon dried dill
– Salt, to taste

Before We Get Started…

– To keep recipe dairy-free, substitute non-dairy yogurt; I would not recommend coconut milk yogurt (I can still taste the coconut!), but a soy-based non-dairy yogurt, such as Silk. On Silk’s web site, they say they can not claim their yogurt to be straight-up vegan, so I’ll leave y’all to be the judge of that if making this recipe.

Directions:

1.) Peel, seed, and chop / slice cucumbers. Set aside.

2.) In a large bowl, mix yogurt, olive oil, garlic, garlic powder, dill, and salt until completely combined. Add cucumber and toss until cucumbers are completely coated. Place in refrigerator for 30 minutes to chill. Served chilled.

Cucumber Salad with Garlic-Dill Yogurt Sauce