yogurt Archives -

June 27, 2017

Strawberry Oat Yogurt Scones

There’s a tendency for me to dream about lazy idyllic summers in a most idealistic sort of way. I think of slow and free-spirited days turning into quiet peaceful evenings with lots of laughter in between. Although no summer has ever been perfect, I do have memories of at least some resemblance to my ideals. I remember many mornings of lingering around the breakfast table talking or reading aloud with the children. We seemed to have plenty of space to plan fun and spontaneous outings to the berry farm, park, or whatever else might sound good for a given day. For various reasons this summer has not quite been the same, and my role has become much more a cheauffer than anything else. This may be just the reality of children growing up and them becoming more committed and involved in their own activities, but I’m still adjusting.

March 17, 2015

Kale Salad Tortillas with Za’atar Yogurt

I made lunch for just myself yesterday and was pleasantly surprised at the newfound freedom that went along with that. Cooking for only myself is something I rarely do these days so I found it refreshing not having to worry about pleasing anyone else’s palette besides my own. Don’t misunderstand, some of my greatest joys come from cooking for others and I love bringing people together to share a meal. It’s a privilege to be able to feed and nourish others. Lately though my kids have become frustratingly pickier eaters (Aren’t they supposed to become less picky as they grow older?!) and it’s interesting how my choices in food differ when it’s just me. These kale salad tortillas with za-atar yogurt… these are what my dreams are made of.

I mostly used the recipe for this kale salad, except this time I added thinly sliced fennel and substituted sunflower seeds and pepitas for the pine nuts. For the tortillas, I used sprouted multigrain, which I heated directly over an open flame on the stove. Carefully heating the tortillas this way achieves those beautiful charred edges without using a grill. I often find all-natural sprouted grain tortillas stiff and dry, but after a few minutes of heat, they become soft, pliable, and so much more toothsome.

Za’atar is a Middle Eastern spice blend that has lots of variations, but is usually a mixture of dried thyme, sumac, roasted sesame seeds, and salt. You can buy it pre-made in the spice aisle or make your own. The za’atar yogurt layered at the bottom and drizzled on top gives these tortillas that extra kick in flavor and creaminess. It adds a slight tang and complements the bright lemony kale salad perfectly. I ate all three of these for lunch.

And as it turns out, Ryan ended up giving these leftovers a thumbs up and my little girl willingly gave the salad a try, so there may be opportunities for me to make this again for the family after all.

Kale Salad Tortillas with Za'atar Yogurt

Serves: 12 6-inch tortillas

Ingredients

Kale Salad

1 bunch kale
2 cups thinly sliced red cabbage
1 cup grated carrots (about 2 medium carrots)
¾ cup thinly sliced fennel (about ½ fennel bulb)
3 tablespoons toasted sunflower seeds
3 tablespoons toasted pepitas
2 tablespoons olive oil
1½ tablespoons fresh lemon juice
¼ teaspoon sea salt
dash of pepper
Za'atar Yogurt
1 cup plain whole milk or low fat yogurt
1 teaspoon za'atar
pinch of kosher salt
sprouted multigrain tortillas

Instructions

Kale Salad

Remove kale leaves from the tough stalks and thinly slice kale into shreds. Toss with the cabbage, carrots, fennel, and seeds.
Whisk olive oil, lemon juice, salt, and pepper together. Pour over salad, tossing together until salad is evenly coated. Season to taste with additional salt and pepper. Allow salad to marinate in dressing for 15 minutes or so while preparing tortillas and za'atar yogurt.
In a small bowl, whisk together the yogurt, za'atar, and salt. Set aside.
To prepare tortillas, turn a stove burner to medium high. Using tongs, carefully hold a tortilla over the open flame, about 2 minutes per side until tortilla becomes soft and pliable and edges begin to char. While tortilla is still warm, gently mold tortilla into a taco shape. Repeat with the remaining tortillas.
To assemble, spread 1 tablespoon za'atar yogurt on the bottom of the tortilla. Top with kale salad and an additional drizzle of yogurt. Serve immediately.

January 23, 2015

Meyer Lemon Graham Parfaits

It’s often difficult to find Meyer lemons around here even during the right season, so I am always glad when I stumble upon them unexpectedly. Meyer lemons are still tart, but are also sweeter than regular lemons and have a slight hint of orange. Lemon desserts are always so bright and refreshing, but are also usually loaded with lots of sugar to balance the tartness. Because Meyer lemons are naturally sweeter, I’ve found that it’s possible to use less added sweetener and the dessert will still be well-balanced and delicious. Last year I made this Meyer Lemon Cream with Graham Crackers and Sea Salt from Bon Appetit and decided I wanted to make a healthier lightened up version this year. I started by swapping out the sugar for honey and also decreased the amount of honey to achieve the right consistency in the lemon curd base. This honey lemon curd is still very sweet and is wonderful on its own. Lemon and honey must be one of the most marvelous combinations ever.

Then I swapped out the heavy whipping cream for plain greek yogurt. I used 1/2 cup of lemon curd for every 1 1/2 cups of yogurt, but increase the lemon curd if you’d like a stronger lemon flavor and a more decadent treat. The parfaits are topped off with a sprinkle of crushed grahams, lemon zest, and flaky sea salt. Sweet enough for a dessert, but healthy enough for breakfast.

Meyer Lemon Graham Parfaits

Ingredients

Lemon Curd

¼ cup + 2 tablespoons meyer lemon juice, from about 3 lemons
¼ cup + 2 tablespoons honey
2 large eggs
1 tablespoon unsalted butter

Assembly

1½ cups whole milk or 2% greek yogurt
½ cup crushed graham crackers
flaky sea salt
lemon rind from 1 Meyer lemon

Instructions

Lemon Curd

In a small saucepan, whisk together the lemon juice, honey, and eggs over medium heat. Whisk continuously until mixture thickens, about 8 minutes. Turn off heat and add butter. Whisk until butter is melted and fully incorporated.
Transfer to a glass jar, cool to room temperature, then chill in the refrigerator for at least 2 hours.

Assembly

In a small mixing bowl, whisk together 1½ cups greek yogurt with ½ cup lemon curd. If desired, adjust to taste and add more lemon curd a couple tablespoons at a time.
Add a couple tablespoons of yogurt to 4 small glass jars. Sprinkle with crushed grahams. Layer remaining yogurt over the crushed grahams. Top off with a sprinkle of crushed grahams, lemon zest, and flaky sea salt. These are best served immediately as graham crackers will become soft after sitting in the yogurt.

Notes

adapted from Bon Appetit