Tag Archives: yogurt

A Long

Butternut Squash Mac & Cheese

butternut_mac_cheese

I can’t believe it’s already day 5 of TripleSBites!  Last night we had our awesome twitter party, which included a few of our awesome sponsors and lots of tasty recipes.  Today’s feature is one that takes a bit of prep work but offers a great twist on a classic dish.  While a few of my twists on Mac & Cheese haven’t been blogworthy (hello, cauliflower) but this one is out of the world!  To save some time I used a few of my Gourmet Garden treats and also added just a touch of a new goody: Chili Cumin from Acala Farms.  Normally I use mustard seed in my mac & cheese but decided to switch it up this time!

A Long

Serves 4-5

Ingredients

1 tbsp olive oil

1 tsp chili cumin oil

1 butternut squash (about 2 lbs), halved

1 lb elbow noodles

1 tsp Italian Spices paste (Gourmet Garden)

1 tsp Chunky Garlic paste (Gourmet Garden)

1/4 cup Greek yogurt

3 ounces goat cheese

1/2 cup seasoned breadcrumbs (optional)

Instructions

  1. Turn oven to 425. Mix together the olive oil and cumin oil and pour in the bottom of a roasting pan. Place the squash in roasting pan, cut side down. Roast for 45 minutes.
  2. Turn oven down to 350 and remove squash from oven for 10 minutes, then remove and set aside to cool.
  3. Meanwhile cook the elbow pasta per the box, rinse and then return to the pan.
  4. Stir the squash in to the cooked pasta, along with the spices, greek yogurt, and goat cheese.
  5. Place in to a casserole dish and top with the breadcrumbs. Then bake at 350 for 25 minutes.
  6. Serve and enjoy!
http://dancingveggies.com/2015/02/a-long.html

Another HUGE HIT!  For a quicker version, drop the baking part and serve right after mixing everything together.  Always been a big fan of the breadcrumb crunch but some nights there just isn’t time.  If using a gluten free pasta, add 2 tbsp of milk to the dish before baking to prevent the noodles from drying out.

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Life is a

Potato Corn Chowder

potato_corn_chowder

I first started to “really” cook when I was in college, thanks to the lack of a meal plan and a dorm room that included a full kitchen.  Most of my dishes were the results of experiments, tossing various ingredients in to a pot to see if the results were edible.  Then I started getting serious, picking up recipe books in the clearance department of Barnes and Noble and using those as the basis for continued experiments.  One such clearance book was all about using canned vegetables – and for a fair amount of time I was convinced that the potato chowder in that book was the be all, end all potato corn chowder recipe.  Then I left college, went up north, and realized what potato chowder really was.  Which is why this is the perfect recipe for /r/52weeksofcooking “screw ups revisited” challenge.  Once I had real chowder, I cut the cord on the recipe which required, no joke, 7 different cans.  It wasn’t horrible by any stretch, but it wasn’t good and the sodium level was insane.  My first attempts to improve this dish involved me switching out some of the cans for fresh ingredients, replacing more and more as my skill level increased.  As a bonus, the recipe wound up being dairy free as well as gluten free.

Potato Corn Chowder

Serves 4-5

Ingredients

1 tbsp olive oil

3 cloves garlic, minced

1/2 vidalia onion, chopped

1/2 tbsp fresh thyme, chopped

1/4 tsp smoked paprika

4 butter potatoes, partially skinned and quartered (about 2.5 lbs)

4 cups vegetable stock (plus extra just in case)

1 cup corn off the cob

2 tbsp plain Greek Yogurt (I used So Delicious Coconut milk plain)

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 10 minutes before adding the spices. Cook for an additional minute, stirring constantly.
  2. Add the potatoes and cook for 5 minutes, allowing the potatoes to slight brown. Then pour in the stock and bring mixture to a boil. Cover, then turn heat to low and allow to simmer for 30 minutes.
  3. Use an immersion blender to puree the mixture, adding more stock as needed.
  4. Add in the corn, then stir in the yogurt. Cook for a final 5 minutes, then season to taste with salt and pepper as needed.
http://dancingveggies.com/2014/10/life-is-a.html

I’m sure this recipe will continue to evolve, but thrilled to say that my potato corn chowder is no longer a canned screw up.   This recipe can also be easily adapted for the slow cooker, just cook the onion and garlic in advance then toss everything in on low for 7 hours.  This chowder can also easily transition to a sweet potato corn chowder by swapping out the potatoes – for a real treat add some curry powder for a samosa like taste!

Bring it all Back

Curry Cauliflower Soup

curried_cauliflower_soup

Finally reaching the end of hot soup season – time to put away the stock pot and the dutch oven and get ready for fresh vegetables and cool dishes.  However Mother Nature seems to be wishy-washy right now, and a few of these rainy days have been downright cold!  So brought out my reliable pot and got to work creating a dish that would warm us up, while taking advantage of the early spring produce.  Early spring is the only time I ever get cauliflower, as much as I enjoy the stuff the price is more than a bit insane the rest of the year.  So for these few weeks I will enjoy this pale beauty and figure out how many different ways I can prepare it.

Bring it all Back

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 tbsp yellow curry powder

1/4 tsp cumin seeds

1/4 tsp amchur powder

4 scallions, cut 3/4 way up the greens and divided white vs. green

3 cups cauliflower, florets only

4 cups vegetable stock

1/2 cup plain Greek Yogurt (I used So Delicious Coconut Style)

Instructions

  1. Heat the vegetable oil over medium heat in a large dutch oven. Add the curry powder, cumin, and amchur powder and cook for 2 minutes. Add the white part of the scallions and continue cooking for 3 minutes.
  2. Add the cauliflower and stir well to fully mix in the spices. Continue cooking for 5 minutes, then stir in the stock. Bring to a boil, then covern and turn heat to low. Simmer for 20 minutes.
  3. Use an immersion blender to puree the soup, folding in the yogurt. Cook for a final 5 minutes and then serve.
  4. Top with the scallion greens and enjoy!
http://dancingveggies.com/2014/04/bring-it-all-back.html

For those of you that do “normal” dairy I still recommend using the coconut yogurt as it really adds something to the soup.  While the coconut yogurt isn’t as strong as standard coconut milk (or creme) it still adds enough of a hint to really make the curry POP.  I enjoyed this along with some crusty bread so as to insure that no soup was left behind.

Come and Get It

Super Greens with Polenta

Super Greens with Polenta

I’ll admit it, I was a strange child.  From a rather young age I greatly enjoyed vegetables (especially greens) and was known to trade away my lunch time sweets for carrot sticks – which I’m sure my classmates enjoyed.  That’s not to say I would always pick a healthy treat over something sweet, but it made the challenge for this week a bit more challenging than normal.  For /52weeksofcooking this week we are to cook with an ingredient we didn’t enjoy as a child, and that doesn’t leave me with much.  Many commonly avoided vegetables weren’t served in my house and the few things I remember avoiding as a kid I still don’t eat: cottage cheese, tapioca pudding, porridge, and meat.  Luckily my hubby was more of a “normal” child and gave me a rather large list of foods: broccoli, spinach, brussel sprouts, kale, cabbage, and anything spicy.  So essentially anything green, which gave me lots to work with.  I decided to pick a variety of greens, toss in some chickpeas, and serve everything over some baked polenta.

Super Greens and Polenta

Serves: Serves 4-5

Ingredients

1 tbsp olive oil

3 cloves garlic, diced

1 sweet onion, diced

1 tsp thyme

1 tsp rosemary

1/2 cup Greek yogurt (So Delicious or dairy), at room temperature

1/4 cup milk (coconut or dairy)

3 cups spinach, chopped

3 cups kale, chopped

2 cups swiss chard, chopped

2 cups chickpeas, presoaked and well rinsed (or 1 15.5 oz can)

Pepper to taste

Instructions

  1. Heat the olive oil in a large dish saute pan over medium heat, then add in the onion and garlic. Cook for 7-10 minutes, then add the herbs and stir for one minute.
  2. In a small bowl mix together the milk and yogurt, then stir in to the herb and garlic mixture. Slowly begin adding in the greens, being careful to not crowd the pan. Once the greens have slightly wilted, add the chickpeas then turn heat to low and cook for 10 minutes.
  3. Season with some black pepper and Serve!
http://dancingveggies.com/2014/01/come-and-get-it.html

While I’m not sure which of us any future children might take after, it’ll be interesting to see where they fall when it comes to green food.  Tho worst case scenario I can always sneak it in…

In the Birds

Dill Potato Salad

Dill Potato Salad

Welcome to the official end of summer – when bbqs and picnics have one last blaze of glory before grills are covered and picnic baskets are put away.  This past weekend we went to two different bbqs, and I decided to bring along one of my favorite potato salad recipes.  While my family normally goes for the yellow potato salad, on occasion things get switched up and we go for the classic white potato salad.  This recipe is slightly tweaked from the original version in an attempt to lighten up this traditionally mayo heavy dish.  I decided to use one of my standard “tricks” and switch out the mayonnaise for yogurt.  While in most cases I go for Greek yogurt, I decided to use standard yogurt in order to keep the dish moist.  The main key is making sure it’s low-fat and plain flavored – and while I tend towards coconut milk, standard dairy or almond based would work just as well.

In the Birds

Serves: Serves 6-8, as a side

Ingredients

1 1/2 lbs butter potatoes, halved

1 tsp salt

1 red onion, diced

1/2 tbsp white wine vinegar

1/4 tsp white sugar

1 tbsp fresh dill

1/2 cup plain yogurt (I used So Delicious)

Instructions

  1. Place the potato in a large stock pan and cover with water, bring to a simmer and add the salt. Allow to cook for 30 minutes or until potatoes are tender
  2. Pour the potatoes into a large strainer and rinse with cold water. Allow to cool to room temperature.
  3. Meanwhile mix together the onion, vinegar, sugar, and dill. Place in fridge until potatoes are ready.
  4. Put the onion and potato mixtures together in a large bowl. Slowly add the yogurt, breaking up the potatoes as you go along. Place in the fridge and allow to chill for at least 2 hours.
  5. Serve cold and enjoy!
http://dancingveggies.com/2013/09/in-the-birds.html

The real key with this dish is layering everything, giving all the ingredients a chance to meet each other if you will.  Which is probably why this dish is best done the night before a gathering, or early morning.  I’m sending this over as a late submission to /52weeksofcooking classic family recipes week – in my attempt to get back on schedule with everything.  My mind set isn’t back to 100% yet (see last post for explanation) but it feels good to be back in the kitchen, and hopefully my mojo is just chilling behind the flour raiding the last of the chocolate chips.