Coconut and Mango Lassi's

I had fun making lassi's for the tried and true ladies.  We all were happy with the white grape juice sweetener, but most wanted plenty of it.  

I have been drinking coconut lassi's almost every morning since for breakfast.  I can't get enough of my tropical flavors lately.  

Mango Lassi

1 cup plain yogurt

1/2 cup milk

1 cup chopped mango

4 Tbsp sweetener of choice

Dash of cardamom is good!

Put all ingredients into a blender and blend away!  

Delicious served over ice with a straw and a dash of cardamom on top!

Coconut Lime Lassi

1/2 cup coconut milk

1 1/2 cups plain yogurt

Juice from one lime (optional---I think a tsp is a good way to go, as well)

2-4 Tbsp sweetener (honey is delicious, white grape juice is nice, too)

Cardamom, optional

Blend it up and serve over ice!  Heaven!

We had several ladies who enjoyed mixing the mango and the coconut lassi together.  

Thanks for the lesson on how to cut a mango, Kamille!  What a pretty centerpiece for a fruit plate!  My kids love it!

Moroccan Lentil Soup

Ingredients

2 onions, chopped

2 clovs garlic, minced

1 tsp grated fresh ginger/canned crushed ginger from Trader Joe's

6 cups water

1 cup lentils

1 15 oz can garbanzo beans, drained

1 19 oz can canellini beans

1 can diced tomatoes

1/2 cup diced carrots

1/2 cup chopped celery

1 tsp garam masala (see recipe)

1 1/2 tsp ground cardamom

1/2 tsp ground cayenne pepper

1/2 tsp ground cumin

1 Tbsp olive oil

Garam Masala (Indian spice mixture)

1 T ground coriander

2 t black pepper

2 t ground cardamom

1 t  cinnamon

1 t ground cloves

Preparation

Saute onions, garlic & ginger in a little olive oil app 5 minutes.

Add water, lentils, beans, tomatoes, vegetables and spices.  

Bring to a boil for a few minutes then simmer 1 to 1/2 hours or longer, til lentils are soft.

Puree half the soup and return to pot.  

Add 2 Tbsp to 1/4 cup fresh lemon juice and about  1/4 cup cilantro to taste.  Freshens it up!

Moroccan Chicken

The Moroccan Chicken is to the right of the Moroccan Couscous Salad.  I also served roasted vegetables and Indian Chicken.  The chicken was drier than usual.  I should have had Grant stay to grill to perfection.  Give it a try---it's a great summer dish.

Chicken breasts/strips

Marinade

1/4 cup olive oil

3/4 cup grape juice

1/4 cup lemon juice

3 Tbsp ground cumin

1 1/2 Tbsp ground coriander

2 tsp ground cinnamon

1/4 tsp cayenne pepper, optional

1/4 cup chopped fresh cilantro

Preparation

Whisk first 8 ingredients and pour into ziplock bag with chicken breasts.  

Chill to marinate 4 to 6 hours.

Prepare barbecue (low heat)

Turn breasts frequently and baste with marinade for a nice juicy, delicious piece of chicken.

Moroccan Couscous Salad

This is one of my top five favorite summer salads!  

It's a meal in one, healthy, easy, tasty, different

and you can make a huge batch to keep in the fridge for lunch all week long.

Salad Ingredients

1 cup couscous

1 can garbanzo beans, drained

1 cup dried apricots, golden raisins or other dried fruit

2 chopped green onions

1/2 cup sliced almonds (optional, didn't use in cooking club)

Dressing Ingredients

1/4 cup olive oil

1/4 cup lemon juice

1 Tbsp lemon zest

1 tsp cardamom

1/2 tsp cinnamon

1/2 tsp cumin

1/4-1/2 cup chopped cilantro

Preparation

Cook couscous in 2 cups chicken broth, or salted water.  

Mix salad ingredients together.

Mix dressing ingredients separately.

Mix salad & dressing together & chill 20 minutes or longer.