One of the things I missed the most about having our own place was having our own kitchen. I love to make things from scratch and it can be difficult to do that when living with others. So within a few days of moving into our little nest, I was making yogurt. Plain yogurt is so wonderful and so healthy… sometimes a tub of it lasts only a few days, while other times it seems to stay in the fridge for weeks. I got thinking about yogurt and what I like to use it for, and thought I’d share with you and see what your favourite ways are.
1. with granola – basic but so good
2. in smoothies
3. in “five cup salad” – a favourite recipe my mom made when I was growing up (some recipes call for sour cream but I think yogurt is way healthier)
4. as sour cream with tacos, nachos, burritos, etc! I can hardly taste any difference
5. in a Tandoori Chicken recipe I tried recently which was fabulous! Thought I’d include it here because it’s so easy and so flavourful.
6. yogurt cake
7. Middle Eastern yogurt drink: my Iranian friends Sonia and Narges make this refreshing drink. Basically you just mix plain yogurt, water, salt, and mint if you have some. I just experimented with amounts until it tasted good.
8. tzatziki/yogurt salad: yogurt, cucumbers, mint…. really nice as a side with curry or something spicy.
9. Overnight, no-cook refrigerator oatmeal: I found this recipe on pinterest and tried it the other night. It was awesome! I did the maple/blueberry flavour. Yum. I will be doing a lot more of this in the near future.
What are your favourite ways to eat plain yogurt?
Tandoori Chicken with Yogurt Sauce (from “Great Food Fast”)
1 c. plain yogurt
2 garlic cloves, minced
1 tsp turmeric
1 tsp ground ginger
salt and pepper
4 bone-in, skinless chicken breast halves(I used boneless, skinless chicken breasts)
2 Granny Smith apples
1 tbsp chopped fresh cilantro
1. Preheat the oven to 475F. In a large bowl, mix together 1/2 cup of the yogurt, the garlic, turmeric, ginger, 2 tsp salt, and 1/4 tsp pepper. Add the chicken; toss to coat.
2. Transfer the chicken to a cookie sheet. Roast until an instant-read thermometer inserted in the thickest part of the breast (avoiding the bone) registers 160F, 25 to 30 minutes.
3. Meanwhile, peel the apples; coarsely grate into a medium bowl. Add the cilantro and the remaining 1/2 c. yogurt; season with salt and pepper. Serve alongside the chicken, with rice, if desired.
Here’s an article I just found on the health benefits of plain yogurt.