Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter

Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter
Serves 2-3

    2/3 cup plain Greek yogurt
    1 garlic clove, minced
    2 tablespoons butter, divided
    olive oil
    1 large leek, chopped
    4 scallions, chopped
    1 pound spinach
    Juice of 1/2 lemon
    5 large eggs
    1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
    1 teaspoon coregano

In a small bowl, combine the yogurt, garlic, and a pinch of salt. Add a few Tbs of dill, optional. Set aside.

Adjust oven to center rack and preheat oven to 300°F. In a 12-inch skillet, heat 1 tablespoon of butter over medium heat until the foam subsides. Lower the heat to low, then add the leek and scallion and cook until completely soft and golden, about 10 minutes.
Add as much spinach as will fit and lemon juice to the skillet, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding spinach a handful at a time as it wilts until all the spinach is just wilted, 4 to 5 minutes. Taste and season with salt or more lemon juice as needed.
Make 5 indentations in the spinach and crack the eggs into them, taking care to keep the yolks intact. Sprinkle each egg with a pinch of salt, then transfer to the oven and cook until the whites are just set, 10 to 15 minutes.
Meanwhile, melt the last tablespoon of butter in a small skillet over medium-low heat. Add the chili powder and/or paprika and continue cooking until the butter just begins to brown. Add the oregano and cook for 30 seconds longer, then remove from the heat.

Serve the baked eggs with the yogurt mixture, and top with the spiced butter.

Yogurt and Greens Salad

Yogurt and Greens Salad
Serves 6

1 lbs frozen mixes greens, thawed
1 lbs frozen spinach, thawed
1/2 large cucumber, grated
1 very large container plain greek yogurt
4 cloves of garlic, minced
Juice of 1 lemon
1/4c chopped dill
3 Tbs chopped mint
Some chopped walnuts (optional)
Salt and Pepper

Thaw the greens in the microwave and drain well. Move to a large bowl.
Add everything else in, with the yogurt last.
Mix with most of the yogurt, and add more yogurt to reach desired taste/consistency.

Roast of Curried Yogurt Chicken with Squash and Brussels Sprouts

Roast of Curried Yogurt Chicken with Squash and Brussels Sprouts
Serves 4

2.25 lbs boneless skinless chicken thighs, cleaned up
2 pounds butternut squash in 1-inch cubes
1.25 pounds brussels sprouts, bottoms cut off and halved
1 red onion, in wedges
vegetable oil
Salt and freshly ground pepper
1 cup plain fat-free Greek yogurt, plus more for serving
2 tablespoons minced fresh ginger or 2 tsp powder
2 large garlic cloves, minced
1 tablespoon Madras curry powder
Bread

Preheat the oven to 450°.

In a very large bowl, toss the butternut squash with the brussels sprouts, and onion wedges with oil to coat. Season with salt and pepper. Spread the vegetables on a large sheet pan or in a large roasting pan.

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and a few tablespoons of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables.

Roast for about 50-60 minutes, until the until the vegetables are tender and the chicken is lightly browned. Serve with bread and yogurt.

Berries with toffeed yogurt

Berries with toffeed yogurt
Serves 2

6oz raspberries
6oz blackberries
1 peach, chunked
1 larger container plain greek yogurt (2-3 cups?)
1/4c superfine sugar, or more
Mint

Wash and dry all the berries.
Spread the yogurt down on a big plate, bowl, whatever. Arrange berries on
top.
Melt the sugar down slowly until it becomes golden caramel in color.
Quickly pour over everything, trying to avoid clumps.