my favourite ways to eat plain yogurt

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?

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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

Directions

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.

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Here’s an article I just found on the health benefits of plain yogurt.