Page 19 - Florida Sentinel 9-1-17

Recipes
Grilled Lemon Yogurt Chicken
There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal.
1/2 cup plain low-fat Greek yogurt
1/2 lemon, juiced
1 tablespoon lemon zest
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pep- per
1 (5 pound) whole chicken, cut into 8 pieces
1/2 cup plain low-fat Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt
Directions: Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An in- stant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Serve chicken with the yogurt harissa mixture on the side.
Curried Baked Beans
If you're a fan of classic baked beans, give this healthy recipe with curry powder, lime juice and mo- lasses a whirl. These stovetop baked beans also have half the sugar and three-quarters of the sodium compared to a traditional recipe—and take a few hours' less cooking time.
3 tablespoons canola oil
1 large onion, finely chopped
4 slices bacon, chopped (op- tional)
3 (15 ounce) cans low-sodium navy or great northern beans, rinsed
11⁄2 cups water
3⁄4 cup ketchup
1⁄3 cup molasses
1 tablespoon lime juice
1 teaspoon curry powder 1⁄2 teaspoon salt
1⁄2 teaspoon ground pepper
Directions: Heat oil in a large saucepan over medium-high heat. Add onion and bacon, if using; cook, stirring occasionally, until browned, 6 to 10 minutes. Add beans, water, ketchup, molasses, lime juice, curry powder, salt and pepper. Bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the beans are very tender and the liquid has thickened, about 30 minutes.
If you're a fan of classic baked beans, give this healthy recipe with curry powder, lime juice and molasses a whirl. These stovetop baked beans also have half the sugar and three-quarters of the sodium compared to a traditional recipe—and take a few hours' less cooking time.
5-Minute Tomato Salad
Takes 5 minutes to make. A fun twist on a salad made entirely of tomatoes versus greens and loaded with antioxidants.
2 pints cherry toma- toes
4 medium yellow tomatoes
3 tablespoons chopped fresh chives 3 tablespoons chopped fresh dill
1 tablespoon minced fresh garlic
1⁄3 cup extra virgin olive oil
1⁄2 teaspoon sea salt Freshly ground pep- per (pink peppercorn is delicious)
Directions: In a large bowl, combine all ingredients and gently toss to coat with olive oil. Serve at room temperature.
Store in the refrigerator for up to 5 days in a glass container.
FRIDAY, SEPTEMBER 1, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B