Greek Yogurt

Stop eating sour cream. Stop it now!

I tried Greek yogurt for the first time a year or so ago and HATED it. But then, I never cared for plain yogurt of any kind after growing up on flavored (ahem, sugared) Yoplait. Yoplait and I had an on again off again relationship for years. I'd eat it everyday for two straight months and then take a six month break. But for some reason or another I jumped on the froyo (frozen yogurt) bandwagon last winter and suddenly had to have it all the time. When I got to California there were froyo places a plenty, but at $5 a pop it was getting kind of expensive. Plus, all of the places with unique flavors were nowhere near the neighborhoods I frequent. So I bought a frozen yogurt maker. I read on various blogs that Trader Joe's full fat Greek yogurt was the best for frozen yogurt, so I bought that and their 2% version. I had the sugary syrup set aside and was simply scooping the yogurt into the bowl when I decided to lick the spoon for kicks--fully expecting to gag. But I didn't gag! I literally had one of those moments where I was like, "Oh... Oh! Oh my God!" as I licked the container clean. Greek yogurt is awesome! It is thick and creamy, so it holds its form like those Yoplait custard yogurts I used to like, and it's so fresh and pure and tart! It's hard to describe. After trying a few brands I've decided that Trader Joe's 2% is my favorite for regular yogurt purposes, but Fage (fa-yeh) is essentially sour cream. I am ecstatic that I never have to eat sour cream again! Sour cream bad! Greek yogurt good! Greek yogurt is packed with protein and good bacteria and it's lower in fat (the 2%) than sour cream. If any of my recipes on this site call for sour cream please substitute Greek yogurt. Here are some suggestions for use (will add more later):

• Greek yogurt & (thawed) frozen raspberries: If you like sugary yogurts this is a great alternative. Add a bit of the juice with the berries and blend. You won't even miss the sugar.
• Greek yogurt & lavender honey: Heat a couple tablespoons of honey (per serving) a little and mix. You can use regular honey but if you can find lavender honey use it because it's such a unique flavor! And again, you won't miss the sugar.
• Greek yogurt and scallions on a baked potato: Obvious substitute for sour cream. I honestly can't tell the difference. I plan to replace it with my dad's sour cream at some point to see if he can. That will be the ultimate test!
• Greek yogurt with any Mexican dish: Duh.
• Greek yogurt as a base for salad dressing: A couple of my dressing recipes use sour cream, but this would be so much better.
• Greek yogurt dollops on thick soups: Bean soups! Squash soups! Yum yum yum!
• Greek yogurt as a substitution for coconut milk/dairy products: I just did this for my Peanut Sauce recipe. Added a little soy milk to thin it.

Peanut Sauce

I remember a time when I hated peanut sauce. That time has passed. Peanut sauce with steamed veggies and tofu is now one of my go-to meals not only because it's easy to just chop and steam vegetables but also because this sauce keeps well in the fridge (or frozen!). You can heat and pour this sauce over your meal but I'm a fan of dipping.

Ingredients:

1 cup chunky natural peanut butter (do not use anything that has more ingredients than peanuts, oil, and salt!)
1 can of light coconut milk
2 tablespoons Thai red curry paste
3/4 cup sugar
1/2 tablespoon salt
2 tablespoons rice vinegar (or plain white vinegar)
1/2 cup water
2 tablespoons corn starch

Directions:

Put all ingredients into a saucepan and bring to a gentle boil, stirring constantly until thick. Remove from heat and serve (or save).

Best Chocolate Chip Cookie Recipe

I've tried many chocolate chip recipes over the years but this is my favorite. Enjoy!

Ingredients:

1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups milk chocolate chips

Directions:

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy. I use an immersion blender. Add both eggs and vanilla and beat for an additional 2 minutes. Add sifted baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally, add chocolate chips and mix. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough onto a baking sheet. I lined mine with foil. Bake for 10 minutes and then check to see if they are ever-so-slightly brownish. I usually bake one minute longer. It is essential that you take the cookies out at the first sign of browning. They should appear slightly underdone. Transfer to a flat surface like a cutting board.

The trick to good cookies I've found is the right amount of flour and under-baking.

Nuts Online

Nuts Online

I've never written a non-recipe post before but this online store I've just discovered merits mentioning. I am in love! Nuts Online has a fantastic array of baking supplies as well as candies, nuts, and other such things. And they are so reasonable! I found the taro powder I've been looking for for $5.99, as well as cocoa dusted almonds, bulk sprinkles, green tea powder (for frozen yogurt!), mochi, and so much more! The only thing they don't have is rose water, lavender water, or orange blossom water. But I have sent in a request. If that's approved I will probably never buy baking supplies at the grocery store again. Check it out!

Maple Pumpkin Soup

This is flagrant theft, but I'll cite my source (as good archivists are wont to do) because this soup is so lovely! I found this on Girl Chef so do please go and check her site out. There's lots of other delicious-sounding recipes, which I plan on trying.

I did consider changing the date stamp on this post because this is definitely an autumn soup, but it's cold in San Francisco and I've been surviving off soup for awhile (side note: I'm escaping to Palm Springs this weekend partially to enjoy cold dishes). I changed a couple of things from the original recipe and here it is:

Ingredients:

2 maple flavored sausages, sliced and browned
1 red onion, diced
1 garlic clove, minced
1 large can pumpkin puree
3 cups stock (+/- depending on how thick you prefer your soup)
1 can Great Northern beans, drained and rinsed
4 tablespoons real maple syrup
1 teaspoon nutmeg
Salt, to taste
Fresh sage, to garnish

Directions:

Saute minced onion in stock pot. When soft, add garlic and toss. Add pumpkin puree and mix. Add stock, beans, syrup, sausage, and nutmeg. Cook on medium heat for 15 minutes. Add salt to taste. Serve with crusty bread and garnished with sage leaves.

Pear Cardamom Frozen Yogurt

"Still Life with Pears" Vincent Van Gogh

Having fun with the new ice cream maker again! I got this idea from my favorite Thanksgiving cranberry sauce recipe (it is on this blog), but I wasn't feeling the cranberries this time. I don't like particularly tart frozen yogurts. But this the pear and cardamom combination is a lovely subdued flavor, which I value in desserts.

Ingredients:

3/4 cup organic sugar

1 can pears, drained and blended (save the juice)

2 teaspoons ground cardamom

A few drops of green and yellow food coloring for a slight pearish color

2 containers of Trader Joe's Greek Style Yogurt (about 4 cups)

Directions:

In a saucepan mix sugar, blended pears, cardamom, and a couple tablespoons of the reserved juice. Stir with whisk till boiling and mixture bubbles. Turn off heat and remove from stove. Continue stirring till mixture stops bubbling and you're left with a simple syrup. Mix together yogurt and syrup and food coloring. Add mixture to ice cream maker and churn for half an hour. Transfer to airtight container and store in freezer.

Versatile Blended Cannellini Soup

For the past six months or so I've been playing around with blended cannellini soup not only because it's (typically) a super cheap and easy meal but also because there are so many directions you can take it. Here are two of my favorites!










Southwest Italian Blended Cannellini Soup

Ingredients:

2 cans drained (and washed) cannellini beans
1 can Progresso (or similar) Light Southwest Vegetable (noodle-less) soup
2 cans stock (or 1 1/2 can water)
1 onion, diced
2 tablespoons minced garlic
1 pinch of red pepper flakes
2 shakes each of Oregano and Basil (or an Italian spice blend)
Mexican Chili Powder
Olive Oil
Garlic salt/pepper/salt to taste

Directions:

Begin by sauteing the onions with a sprinkle of chili powder and olive oil in a dutch oven or stock pot. When soft, add the rest of the ingredients (adjust water/stock to whatever thickness you prefer). Cook on medium heat for 15 minutes. Remove from heat and blend completely with an immersion blender (my favorite kitchen appliance). Adjust garlic salt/salt/pepper to taste. Serve with a drizzle of olive oil, ground pepper, and crusty bread.

Blended Tomato Cannellini Soup

Ingredients:

2 cans cannellini beans, strained and washed
1 can Campbells Tomato Soup
1 onion, diced
Mexican chili powder
Olive Oil
Garlic, minced (however much you prefer)
2 cups stock or water
1/4 cup ricotta cheese
Salt/Pepper to taste
Oregano/Basil to taste

Directions:

Saute onions and a pinch or two of chili power with olive oil in a dutch oven or stock pot till soft. Add the rest of the ingredients (except ricotta cheese!). Cook on medium heat for 15 minutes. Remove from heat and blend with an immersion blender. Add salt to taste. Serve with a dollop of ricotta in the center, a drizzle of olive oil, and ground pepper.

EXTRA:

Grilled Cheese Croutons

I know these have become super fashionable but I'm still a fan--especially with these soups. Just make a grilled cheese sandwich like normal (however you prefer, though good cheese and crusty bread helps). Let cool, and with a sharp knife slice into crouton-sized bits. Heat in the oven for a minute or so before serving with either soup.