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Plain yogurt: such a versatile cold sauce base.
Posted on 8/16/14 at 8:36 pm
Posted on 8/16/14 at 8:36 pm
I made my own cucumber sauce before years ago, but recently I've been experimenting with different vegetables and peppers.
I usually mix in olive oil and a glove of garlic, a bit of pepper and salt to taste.
Lately it's been the way I top off my go to meal: some protein over rice with black beans.
I usually mix in olive oil and a glove of garlic, a bit of pepper and salt to taste.
Lately it's been the way I top off my go to meal: some protein over rice with black beans.
2
Posted on 8/16/14 at 9:28 pm to Patrick O Rly
I have a psychological, childhood aversion to some dairy products (I have no conscious recollection of ever drinking a glass of white milk . . . it would make me gag), but I have come to appreciate how plain yogurt can be used. Great as a base to use with lamb and a lot of middle eastern foods.
Posted on 8/16/14 at 9:49 pm to VOR
Great for healthy versions of creamy salad dressings too
Posted on 8/17/14 at 6:36 am to VOR
Yeah, I've been wanting to try tandoori chicken. I watched an episode of Good Eats a while back that covered it, and it looks amazing.
Posted on 8/17/14 at 8:15 am to Patrick O Rly
I just started eating Greek yogurt for breakfast a few weeks ago and I'd like to try including it in other things. Is it pretty much interchangeable with regular yogurt when it comes to recipes?
Posted on 8/17/14 at 8:17 am to SW2SCLA
Google "creamy avocado chicken pasta"
Posted on 8/17/14 at 12:33 pm to SW2SCLA
So long as it's plain greek yogurt.
Posted on 8/17/14 at 1:43 pm to Patrick O Rly
Hell yea it is. I made a cool beet soup recently by roasting some beets until soft, and then tossed them in a blender with plain greek yogurt and a garlic clove. So simple.
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