Burmese Spiced Yogurt Chicken

This chicken is awesome.  It’s super flavorful, easy to whip together, and oh so yummy!  It reminds me a little of the Island Lime and Coconut Chicken I’ve made in the past, but the yogurt in this adds a great slightly tangy taste.  You can throw this in a ziploc bag (double bag, just to be safe) and let it marinade overnight, or make it in the morning and you’ll have an awesome dinner.  I served this with some whole wheat Israeli couscous, but rice, quinoa, roasted or mashed potatoes would all be good options as well.

Burmese Spiced Yogurt ChickenBurmese Spiced Yogurt Chicken

Serves 6-8

Adapted from Girl Cooks World

  • 6 boneless, skinless chicken thighs (about 2 lbs),
  • 3/4 cup Greek yogurt
  • 3 garlic cloves, minced
  • 1 1/2 tsp minced fresh ginger
  • 1 tsp salt
  • 3/4 tsp turmeric
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground cardamom

Double bag a large ziploc, and place all ingredients inside.  Seal and smoosh (technical term) around to mix all ingredients.  Refrigerate for at least 6 hours.

Preheat oven to 350°F.  Pour chicken/marinade into a 9×13″ pan and bake for about 30 minutes, or until cooked through.

Hearty Spiced Oatcakes

These oatcakes are dense and hearty and filled with oat-y goodness.  I wasn’t sure what I thought of these at first, but they definitely grew on me.  They aren’t muffins, they’re way too dense and substantial to be muffins.  But that makes them a great breakfast or snack, they have serious staying power.  These are excellent with a cup of coffee or some Earl Grey.

Hearty Spiced OatcakesHearty Spiced Oatcakes

Makes 1 dozen

Adapted from In Jennie’s Kitchen

  • 3 cups old fashioned rolled oats
  • 2 cups white whole wheat flour
  • 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 to 1/2 tsp ground cardamom
  • 1/4 tsp freshly grated nutmeg
  • 1/4 cup  ground flaxseeds (or wheat germ might work too)
  • 1/4 cup chopped toasted walnuts (optional)
  • 1/3 cup melted coconut oil
  • 1/3 cup unsalted butter
  • 1/2 cup pure maple syrup
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten

Preheat oven to 325°F.  Grease muffin tin with cooking spray and set aside.

In a large bowl, combine oats, flour, baking powder, salt, spices, flaxseeds, and walnuts.

Add coconut oil, butter, syrup and sugar to a small pot and heat over medium-low heat until the sugar has dissolved and the butter has melted.  Pour over the dry ingredients and use a fork to mix together.  Add eggs and continue to mix until fully incorporated.

Divide the dough into the prepared muffin tin.  Bake for 22-25 minutes until golden and set.  Let cool on a wire rack and store in an airtight container for up to a week.

Oatmeal Raisin Cookies

I am not a raisin fan.  Golden raisins are alright, but regular raisins are just not my thing.  Despite this, I made these Oatmeal Raisin Cookies, and they are quite tasty.  I think they’d be even better without the raisins, but an Oatmeal-Raisin lover I know said these are delicious.  If you have a split household, divide the batter at the end and add raisins to only half.  If I wasn’t adding raisins I’d up the amount of cardamom and nutmeg to 1/4 teaspoon each and make them more of a spiced oatmeal cookie.

Oatmeal Raisin CookiesOatmeal Raisin Cookies

Makes 42 cookies (using a 1oz cookies scoop)

Adapted from My Kitchen Addiction

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cardamom
  • 1/8 tsp freshly grated nutmeg
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins (optional)

Beat together the butter, brown sugar, and granulated sugar until light and fluffy.  Add in the eggs one at a time, mixing well after each addition.  Mix in the vanilla.

Sift together the flour, salt, baking powder, cinnamon, cardamom, and nutmeg, and add the dry ingredients to the butter-sugar mixture mixing by hand until just combined.  Stir in the oats and raisins.

Using a cookie scoop, scoop the batter onto a baking sheet lined with parchment paper.  Stick the dough in the freezer for about 15 minutes, and then store in a ziploc bag in the freezer until ready to bake.  Preheat the oven to 350°F.  Bake for 15-20 minutes until golden and the cookies are set.

Whole Wheat Pumpkin Scones

Mom had a no good, very bad day yesterday, so I told her I’d treat her today.  When I saw this scone recipe I knew it’d be a great way to start the day and make her feel taken care of.

These scones are very subtly sweet, so if you’re into sweet baked goods for breakfast you’ll want to double the sugar or put a glaze on top.  I thought they were a great way to start the day, a delicious baked good that you can still feel good about.  With a little butter, some apple butter, or some honey, these are a great way to start the day.  I was able to make them in about 35 minutes, so if you feel like a morning baking project these are definitely easy enough to do before you’ve had your morning coffee.

Whole Wheat Pumpkin Scones

Makes 12 scones

Adapted from My Kitchen Addiction

  • 2 cups white whole wheat flour
  • 1/4 cup packed dark brown sugar
  • 1 Tbsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp ground cardamom
  • 4 Tbsp  (1/2 stick) cold butter, diced
  • 1/2 cup pumpkin puree
  • 1/4 cup milk + 1 Tbsp for brushing on top
  • 1 egg
  • 1 Tbsp granulated sugar to sprinkle on top

Preheat oven to 400°F.  Line a baking sheet with parchment paper or a silpat.

In the bowl of a food processor, combine all the dry ingredients, pulse until mixed.  Add in the diced butter, pulse until mixture becomes sandy with little pieces of butter throughout.  (This can also be done by hand with a pastry cutter)

In a large bowl, mix together the pumpkin, 1/4 cup milk, and egg.  Add in the dry ingredients.  Mix with a spatula until just combined.  Dough will be crumbly, so knead a few times by hand to bring dough together.  Turn out onto a lightly floured surface and form into a disk.  Cut in half, form into disks about 3/4″ thick and cut each round into six pieces.  Place scones about 1-2 inches apart on prepared baking sheet.  Bake for 15 minutes until golden.