The Good Dirt

December 15th, 2014

Tofu is cooked in peanut oil, sautéed with cabbage and peppers and seasoned with ginger and soy sauce in this Thai fusion frittata. Shallots are caramelized sweet and incorporated into this omelet’s egg base, while jalapeños the eggs a kick of spice. This recipe comes to us from cookbook author Robin Asbell. Photo credit Yvonne Duivenvoorden.

Serves 2

  • 6 teaspoons peanut oil, divided
  • 4 ounces firm tofu, drained and pressed
  • 1/4 teaspoon salt
  • 2 jalapeños, chopped and divided
  • 4 tablespoons low sodium soy sauce, divided
  • 1 small carrot, finely julienned
  • 2 cups cabbage, chopped
  • 1 tablespoon fresh ginger, chopped
  • 4 large shallots, sliced
  • 8 large eggs
  • sweet chili sauce, to taste

Place a wok or skillet over high heat. Add 1 teaspoon of the peanut oil, swirl it to coat the pan and crumble in the tofu. Stir fry over high heat, scraping the pan as you go, for about 4-6 minutes, or until the tofu has browned and is firm. Season with 2 of the jalapeños and soy sauce and stir well.

Add the carrot, cabbage and ginger to the wok. Stir fry for about 2-3 minutes more, or until the cabbage is crisp yet tender. Take off of heat and cover to keep warm.

Place another teaspoon peanut oil into a separate skillet over medium-high heat. Sauté the shallot for 5-7 minutes, or until browned and soft. Add to the eggs.

Whisk the eggs, cooked shallots, soy sauce and the remaining 2 jalapeños together in a medium sized bowl. Place 1 teaspoon peanut oil in an 8 inch sauté pan over medium-high heat. Add 1/4 of the eggs jalapeño mixture to the pan, tilt to coat the pan in eggs and cook until the eggs are just firm. Slide the partially cooked eggs onto a plate, place the skillet on top and flip to transfer the eggs back into the pan. Cook for 1 minute more. Transfer to a plate and set aside. Repeat 3 more times, or until you are out of egg batter.

Place 2 of the cooked egg bases onto 2 plates. Place half the stir fried cabbage carrot mixture onto each of the bases. Cover with the remaining layers of cooked egg. Season with sweet chili sauce to taste and enjoy!

December 15th, 2014

Featuring sweet apples and sharp cheddar, this is a flavor combination most often seen in pie recipes, but you can have these fruit filled muffins for breakfast! Why not cook up a batch to keep on hand as an exciting way to start the day? This recipe was created by Deirdre Holmes, who writes the blog Plan It Healthier.

Makes 12 muffins

  • 2 cups all-purpose flour
  • 1/4 cup wheat bran
  • 1 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large apple, finely chopped
  • 4 ounces sharp cheddar cheese, grated, divided
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 cup milk
  • 4 tablespoons butter, melted
  • 2 tablespoons plain yogurt or sour cream
  • 1 tablespoons freshly squeezed lemon juice
  • 1/3 cup raisins
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts

Preheat an oven to 375 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray.

In a large bowl, whisk together flour, wheat bran, cinnamon, baking powder and salt. Fold in the apples and three-quarters of the cheddar cheese. Reserve the remaining cheddar.

In a medium bowl, whisk together the eggs, milk, butter and yogurt. Make a well in the center of the dry ingredients and pour the milk mixture into the well. Stir until just combined. Fold in the lemon juice, raisins, cranberries and walnuts.

Evenly divide the batter among the muffin cups. Sprinkle each muffin with some of the reserved cheddar. Bake 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean.

December 15th, 2014

Of all the beans, lentils are the easiest and quickest to cook. The reds are the laziest—meaning you really don’t have to do much to them for a great-tasting dish. This recipe comes to us from Stefanie Sacks and appears in her new book, What the Fork are You Eating?

Serves 4 to 6

  • 1 tablespoon extra virgin olive oil
  • 2 shallots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 sprig fresh rosemary, stem removed, minced
  • 1 cup red lentils
  • 6 cups water
  • 1⁄2 teaspoon salt, or more to taste
  • Freshly ground black pepper, to taste

In a medium pot, heat the olive oil over medium heat. Add the shallots, celery, tomatoes, and rosemary and sauté for 3 to 5 minutes or until the vegetables are slightly tender.

Add the lentils, water, and 1⁄2 teaspoon salt. Bring to a boil, uncovered, over medium heat, then reduce to a simmer and cook for another 30 minutes. Add salt and pepper to taste.

December 15th, 2014

Butternut squash, chickpeas and shallots are seasoned with cinnamon, honey and nutmeg and roasted in the oven. A sharp vinaigrette of ginger, walnuts and Dijon mustard dresses the sweetly roasted vegetables and orzo pasta. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.

Serves 8

For the Orzo Brussels Sprouts Salad:

  • 1 2 pound butternut squash, peeled, seeded and cut into 1 inch chunks
  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 large shallots, sliced
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 2 tablespoons honey
  • 2 teaspoons fresh nutmeg
  • a little olive oil, for roasting the veggies
  • salt, to taste
  • 2 pounds Brussels Sprouts, cleaned, trimmed and halved
  • 1 pound orzo

For the ginger walnut vinaigrette:

  • 2 tablespoons ginger, chopped
  • 2 garlic cloves, pressed
  • 1 shallot, chopped
  • 1/3 cup walnuts
  • 1 tablespoon honey
  • 2 tablespoons Dijon mustard
  • 1 lime, juiced
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • dash of cayenne pepper
  • 1/4-1/2 cup olive oil

To make the Orzo Brussels Sprout Salad:

Preheat an oven to 400 degrees.

Place the squash chunks, chickpeas and shallots together on a baking sheet. Season with the salt, cinnamon, honey and nutmeg. Drizzle with olive oil and toss, taking care to ensure everything is coated in olive oil and the spices are evenly distributed. Place in the oven and roast 20-25 minutes, or until the squash is caramelized, but not yet falling apart.

Place the Brussels Sprout halves on a separate baking sheet. Drizzle with the olive oil and season with salt, to taste. Place the baking sheet in the oven and roast, redistributing occasionally with a spatula, for about 15 minutes, or until the Brussels Sprouts have browned.

To make the Ginger Walnut Vinaigrette:

While the vegetables are roasting, place the ginger, garlic, shallot and walnuts together in a food processor. Pulse until finely chopped. Season with the honey, Dijon mustard, lime juice, vinegar, salt and cayenne. Pulse again, adding the olive oil through the top until the dressing reaches the consistency between pesto and a standard vinaigrette, taking care to ensure that the vinaigrette does not become too thin.

Bring a medium pot of salted water to a boil over medium-high heat. Cook the orzo according to package directions, or until al dente. Drain and transfer to a large bowl.

To complete the Ginger Orzo Brussels Sprouts Salad:

Add the veggies to the bowl with the orzo. Dress with the ginger walnut vinaigrette, tossing to ensure all ingriedients are evenly distributed. Taste for seasoning and add more salt if desired. Divide into 8 portions and enjoy!

December 8th, 2014

Using walnuts and jalapeños in place of pesto’s traditional pine nuts and basil lends a flavorful twist to this simple dish. This recipe comes to us from Meatless Monday supporter Mario Batali and appears in his new cookbook America Farm to Table.

Serves 4-6

  • 8 jalapeños, stems removed, seeds intact
  • 1 cup walnut pieces
  • ½ red onion, diced
  • ½ cup extra-virgin olive oil
  • 3 tablespoons kosher salt
  • 1 (1-pound) package thick spaghetti
  • Toasted almond slivers (optional)
  • 2 teaspoons chipotle powder

Preheat the oven to 450°F.

Combine the jalapeños, the walnuts, and the onion in the bowl of a food processor.

Pulse until pureed, then slowly drizzle in the oil until emulsified. (The jalapeño pesto can be stored in an airtight container in the refrigerator for up to 2 weeks.)

Bring 8 quarts of water to a boil in a pasta pot and add the salt.

Place 1 cup jalapeño pesto in a large, warmed bowl.

Drop the spaghetti into the boiling water and cook for 1 minute less than directed on the package.

Just before the pasta is done, carefully ladle ¼ cup of the cooking water into the bowl with the pesto. Drain the pasta well in a colander and toss into the bowl with the pesto.

Toss like a salad until well coated.

Sprinkle with toasted almond slivers, if desired, and the chipotle powder and serve immediately.

Recipe from AMERICA FARM TO TABLE by Mario Batali. Copright (c) 2014 by Mario Batali. Used with permission by Grand Central Life & Style. All rights reserved.

Photo by Quentin Bacon.

December 8th, 2014

Sweetly spiced autumnal flavors come together beautifully as pears are dressed in lemon juice and maple syrup. This fruit dessert is slow roasted in the oven with pecans for a contrasting crunch. This recipe comes to us from Janet and Rachel of Life Told in Recipes.

Serves 8

  • a little cooking oil or nonstick cooking spray
  • 8 firm ripe pears, cored and sliced large
  • 1 tablespoon lemon juice
  • 3 tablespoons maple syrup
  • 1/2 cup pecan halves
  • 1 teaspoon salt

Preheat an oven to 350 degrees. Prepare a baking pan with a light layer of cooking oil or nonstick cooking spray.

Place the pear slices in a medium bowl. Drizzle with lemon juice, tossing to ensure ingredients are evenly coated.

Drizzle with the maple syrup and toss again. Add the pecans and set aside.

Pour the pear pecan mixture into the prepared baking pan. Place in the oven and roast, stirring with a spatula every 5 minutes, for 20 minutes, or until the pears are soft and fragrant.

Sprinkle with the salt, pour any juices from the pan over the pears, divide into 8 services and enjoy!

December 8th, 2014

Hearty tempeh is infused with tamari and topped with crunchy sesame seeds in this crowd pleaser. Green beans, onions and cherry tomatoes are spiced with ginger and garlic to round out this veggie medley. This recipe comes to us from Dierdre of Plan It Healthier.

Serves 4

  • 1 tablespoon grapeseed or canola oil
  • 1 onion, chopped
  • 1 teaspoon ginger, minced
  • 2-3 cloves garlic, finely chopped
  • 1 (8 ounce) package tempeh, cut into 1/4 inch slices
  • 2 teaspoons tamari
  • 1 pint cherry tomatoes
  • 1 pint green beans, stems trimmed
  • salt, to taste
  • pepper, to taste
  • chili flakes, to taste*
  • 1 tablespoon sesame seeds

*Optional.

Place the oil into a skillet over medium-high heat. Add the onions and sauté 3-5 minutes, or until translucent.

Add the ginger and garlic to the skillet. Cook 1-2 minutes more, or until fragrant. Add the tempeh slices and season with the tamari.

Cook the tempeh 2-4 minutes per side, or until crispy. Add the tomatoes and green beans and sauté 2-4 minutes more, or until the green beans are brightly colored.

Remove the skillet from heat. Season the green bean tofu mixture with salt and pepper to taste. Season with the chili flakes if using. Divide into 4 portions, season with sesame seeds and enjoy!

December 8th, 2014

A bran cereal base gives these muffins a hearty mouth-feel as well as that quintessential breakfast crunch. Chopped apple and toasted walnuts add even more layers to these diversely textured, cinnamon spiced treats. This recipe comes to us from Amy of Cooking with Amy.

Serves 7

  • 3/4 cup flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • a pinch salt
  • 1 egg
  • 1/2 cup nonfat milk
  • 2 tablespoons vegetable oil or rice bran oil
  • 1/4 teaspoon vanilla
  • 3/4 cup bran cereal with raisins
  • 1 apple, peeled, cored and diced
  • 1/4 cup walnuts, chopped and toasted

Preheat an oven to 425 degrees. Prepare a muffin tin with muffin cups.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.

In a small bowl, beat the eggs, milk, oil and vanilla together until just blended. Add the egg milk mixture to the flour mixture and stir just combined.

Fold in the cereal, chopped apples and walnuts.

Fill the paper lined muffin tins 3/4 full with batter using an ice cream scoop or large spoon.

Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes and enjoy!

December 1st, 2014

These pancakes have pumpkin baked in the batter for the ultimate autumnal flavor profile. Egg whites are whipped in to make these flapjacks fluffy, which counters their delightful crunchy candied pecan topping. This recipe comes to us from Carolyn, The Health Voyager.

Serves 4

  • 5 tablespoons non-hydrogenated margarine, divided
  • 1 tablespoon brown sugar
  • 1/4 cup pecan halves
  • 2/3 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup silken tofu, pressed and drained
  • 4 egg whites
  • or
  • 4 tablespoons powdered egg substitute
  • 2/3 cup low-fat buttermilk
  • 1 1/4 teaspoon vanilla
  • 1 cup pumpkin puree*
  • confectioners sugar, to taste
  • maple syrup, to taste

*Please note that pumpkin puree is not the same as pumpkin pie mix and should not be substituted. To make your own pumpkin puree, roast a halved pumpkin at 400 degrees for 40-60 minutes, or until soft when poked with a fork. For smoothest consistency, puree the pumpkin’s flesh using a food processor.

Preheat an oven to 350 degrees.

Melt 2 tablespoons of the margarine in a skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook 2 minutes more. Transfer the pecans to a small dish and set aside.

Mix the flour, pumpkin pie spice, sugar and salt together in a small bowl.

Melt the remaining 3 tablespoons margarine in the skillet and transfer to a large bowl. Add the tofu, buttermilk and vanilla to the bowl. Blend with a hand mixer until well combined.

Gradually whisk the dry ingredients into the wet. Carefully stir in the pumpkin puree.

If using egg whites, beat in a large mixing bowl until stiff peaks form. If using powdered eggs, beat in a large mixing bowl with the amount of water listed until stiff peaks form. Gently fold the pumpkin tofu batter into the egg whites until well mixed.

Spoon the pumpkin pancake batter into the skillet, place in the oven and bake for about 20-30 minutes, or until golden brown.

Top the pancake with the reserved pecans and cut the pancake in 4 quarters. Serve one quarter per person, dust with confectioners sugar and syrup to taste and enjoy!

December 1st, 2014

Sweet potatoes, parsnips and carrots are seasoned with cumin, hot paprika and cayenne pepper to fill these Indian fusion treats. Pears are coupled with tart cranberries in a sweet-sour dipping sauce for these savory samosas. This recipe comes to us from Lindsay of Cook. Vegan. Lover.

For the root vegetable samosas:

  • 1 sweet potato, diced
  • 1 parsnip, diced
  • 1 carrot, diced
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1/2 teaspoon granulated garlic
  • 2 teaspoons curry powder
  • 1/2 teaspoon hot paprika
  • pinch cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 package phyllo dough
  • 1/3 cup non-hydrogenated margarine, melted

For the pear cranberry sauce:

  • 1 tablespoon olive oil
  • 1 pear, minced
  • 1/4 cup onion, minced
  • 3 thai chiles, minced
  • 2 tablespoons sweet soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup cranberries
  • 1/3 cup brown sugar
  • 1/4 cup ketchup

To make the root vegetable samosas:

Preheat an oven to 350 degrees. Line a baking sheet with a layer of parchment paper.

Toss the diced sweet potato, parsnip and carrot with the olive oil in a large bowl. Season with the cumin, granulated garlic, curry powder, paprika, cayenne, salt and pepper. Transfer to a baking dish and spread the veggies out to form a single layer. Roast for 25-30 minutes, or until the veggies are tender when pierced with a fork. Transfer back to the bowl and set aside.

Carefully place 1 sheet of phyllo dough onto a cutting board. Brush with the melted margarine. Add another layer of phyllo on top of the first and brush with more melted margarine. Place a third larger of phyllo over the second and top with melted margarine.

Slice the layered phyllo sheets into 2 columns. Place a spoonful of the filling on the bottom edge of one column. Fold the phyllo dough in triangles, taking care to tuck in any filling which may spill out. Keep folding the phyllo upwards into triangles until each makes a pocket. Brush the outside of the samosa with a little melted margarine. Transfer to the parchment paper lined baking sheet.

Repeat the phyllo layering process, stuffing and folding the samosa until you are out of filling. Bake the samosas on the parchment lined baking sheet for about 30-35 minutes, or until brown and crispy.

To make the pear cranberry sauce:

Place 1 tablespoon of olive oil onto a skillet over medium-high heat. Add the pear, onion and chiles. Cook for 7-10 minutes, or until the pear and onion begin to caramelize.

Season the pear onion mixture with the sweet soy sauce. Cook for 1 minute and stir in the rice vinegar. Cook 1 minute more.

Add the cranberries, brown sugar and ketchup. Stir and cook for 3-5 minutes more, or until the sauce is thick and bubbling. Transfer the sauce to a blender and puree.

Serve 1 samosa per person with pear cranberry sauce on the side and enjoy!

December 1st, 2014

Instant noodles, the ever-affordable comfort food, aren’t typically known for their health value. But by ditching the seasoning packet and adding your own vegetables, you can boost the nutritional value and cut out much of the sodium and other additives.  This recipe comes to us from Dixya of Food, Pleasure and Health.

Serves 2

  • 2 instant noodle packages (discard the seasoning packet)
  • 6-8 cups low sodium vegetable broth (use more or less depending upon how soupy you like)
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 bok choy, rinsed and chopped
  • 1 small carrot, peeled and thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 eggs
  • salt, pepper to taste
  • toppings: chopped cilantro, sliced scallions, sesame seeds, hot sauce

In a large sauce pan, allow broth and noodles to come to a rapid boil.

Lower the heat to medium, add garlic powder, onion powder, and vegetables to the sauce pan. Let it simmer for 3-5 minutes.

Break egg one at a time on top of the noodles, close the lid and allow it simmer for another 4-6 minutes or until the eggs are set.

Adjust the seasoning and remove the sauce pan from heat.

Serve immediately with your choice of toppings.

December 1st, 2014

This dish is reminiscent of traditional “dirty” rice, usually made with chicken livers. Brown rice has a hearty texture that stands out to the assertive flavors of winter greens and spicy soy chorizo, and its extra fiber will keep you fuller, longer. This recipe was created by Stephanie Weaver, who writes the blog The Recipe Renovator.

Serves 4

  • 1 tablespoon canola oil
  • 4 stalks celery, chopped
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 1 bunch (about 1 pound) kale or swiss chard, trimmed and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon hot sauce
  • 1 package (6 ounces) soy chorizo
  • 2 cups vegetable broth
  • 1 cup brown rice, rinsed

Heat the oil in a Dutch oven over medium-high heat. Add the celery and onions and cook, stirring, for 10 minutes, or until the veggies are softened.

Stir in the peppers and kale and season with garlic, cayenne pepper, cumin, oregano and hot sauce. Stir to ensure spices are evenly distributed and cook 5 minutes more. Add the soy chorizo.

Stir in the vegetable broth and bring to a light boil. Stir in the rice, reduce heat to medium and let simmer for 45 minutes, or until the rice is tender.

November 24th, 2014

Hummus gets a little heat when seasoned with chipotle chilies en adobo, paprika and cumin. The creamy consistency from the chipotle hummus as well as the avocado contrasts with the crunch of radishes, carrots and arugula to make an ideal wrap. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.

Serves 6

For the chipotle hummus:

  • 3 (15 oz.) cans chickpeas, drained
  • 4 large garlic cloves, chopped
  • 6 tablespoons tahini
  • 1 lemon, juiced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoon salt
  • 1/2 cup water
  • paprika or chili powder, for garnish
  • 2 chipotle peppers in adobo*, minced
  • 2 tablespoon adobo liquids from the chipotle peppers can

To complete the chipotle harvest hummus wraps:

  • 1 avocado, mashed
  • 1/2 lemon, juiced
  • 1 cup chipotle hummus
  • 6 medium tortillas
  • 2 cups radishes, sliced
  • 3 medium carrots, peeled, and cut into 4-inch match sticks
  • 1/4 pound baby arugula

*chilies in adobo can be found in the Mexican section or canned food section of most grocery stores.

To make the chipotle hummus:

In a small food processor, combine the chickpeas, garlic, lemon juice, tahini, cumin, paprika and salt. Puree the mixture, adding the water as needed to thin it. Return the hummus to the mixing bowl when it reaches desired consistency.

Mix in the minced chipotle peppers and 1 tablespoon of chipotle liquid. Taste for seasoning and adjust to preference. Add the additional tablespoon of chipotle liquid if you like your hummus spicy.

Garnish the hummus with a couple dashes of paprika or chili powder.

To complete the chipotle harvest hummus wrap:

In a small mixing bowl, combine the avocado with 3/4 of the lemon juice and 1/4 teaspoon of salt.

On a work surface, spread a large spoonful of hummus over half of a tortilla. Spread a spoonful of the avocado mixture over the other half. Place a handful of carrot sticks in the center, top with a sprinkle of radish slices and 1/4 cup of arugula leaves.

Fold in the top and bottom sides of the tortilla. Fold in one of the sides length-wise and roll the tortilla, making sure the top and bottom stay tucked. Repeat with the remaining tortillas.

Serve the extra chipotle hummus on the side with baked pita chips or extra veggie sticks and enjoy.

 

November 24th, 2014

Tender baby spinach is tossed with sweet blackberries and balanced by nutty pistachios. Fresh fennel bulb adds a slight licorice aroma and balsamic vinegar brings its own tang to this satisfying salad. This recipe comes to us from Elizabeth of Sophisticated Pie.

Serves 4

  • 1/2 pound fresh baby spinach
  • 1 pint fresh blackberries
  • 1 fennel bulb, thinly sliced
  • 1/2 cup pistachios, shelled
  • Fennel fronds
  • ¼ cup Balsamic vinegar
  • ¼ cup extra virgin olive oil
  • Black pepper, to taste

Toss together the spinach, blackberries and sliced fennel. Sprinkle with pistachios and fennel fronds.

Drizzle with olive oil and balsamic vinegar and season well with black pepper.

November 24th, 2014

Greek yogurt is strained to ensure the creamiest consistency then baked solid. Pistachios and apricots are sautèed sweet in honey and drizzled over this luxurious yogurt breakfast. This recipe comes to us from Trudy of veggie.num.num.

Serves 6

  • 2 1/2 cups Greek yogurt
  • 1 1/2 cups of sweetened condensed nonfat milk
  • 1/2 cup of dried apricots, diced
  • 1/4 cup of pistachio nuts, shelled and roughly diced
  • 1-1 1/2 tablespoons honey

Preheat the oven to 350 degrees.

Pour the Greek yogurt in a sieve and let sit, covered, over a bowl for at least an hour in the refrigerator. Discard the excess liquid that drips into the bowl.

In a separate large bowl combine the thickened yogurt and the condensed milk. Stir until smooth.

Pour yogurt milk mixture into a medium sized baking dish or individual ramekins. Bake in for 20-30 minutes, or until the yogurt is set. Baking time will depend on the size of the dish used.

While the yogurt is baking, combine the honey and a teaspoon or two of water over low heat. Once the honey has melted add the apricots and pistachios.

Cook honey apricot mixture over a low heat for 2-3 minutes, or until the apricots begin to turn golden and become fragrant.

Drizzle the honeyed pistachios and apricots over the baked yogurt. Enjoy warm or chilled in the fridge.