OK it was cheap and I thought I could use it. A huge tub of plain (organic)
yogurt now vexes me night and day. What on earth will I make with this? I
have to restrict sugar, so dessert is unlikely. I need a savory dish. I
was thinking Indian curry but I am not sure the spices would settle well
after my recent bout with food born parasites. Something reasonably mild
and easy to digest. I have a hard time eating it as is, not my cup of tea
realy.

Paul

Paul M. Cook wrote:
>
> OK it was cheap and I thought I could use it. A huge tub of plain (organic)
> yogurt now vexes me night and day. What on earth will I make with this? I
> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
> was thinking Indian curry but I am not sure the spices would settle well
> after my recent bout with food born parasites. Something reasonably mild
> and easy to digest. I have a hard time eating it as is, not my cup of tea
> realy.
>
> Paul

How about making some gyros? Those use cucumber sauce of some sort
that's made from yogurt I think.

Sky, who rarely orders gyros

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Sky" > wrote in message
...
> Paul M. Cook wrote:
>>
>> OK it was cheap and I thought I could use it. A huge tub of plain
>> (organic)
>> yogurt now vexes me night and day. What on earth will I make with this?
>> I
>> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
>> was thinking Indian curry but I am not sure the spices would settle well
>> after my recent bout with food born parasites. Something reasonably mild
>> and easy to digest. I have a hard time eating it as is, not my cup of
>> tea
>> realy.
>>
>> Paul
>
> How about making some gyros? Those use cucumber sauce of some sort
> that's made from yogurt I think.
>
> Sky, who rarely orders gyros

I love a good gyro but I'm not into the work to make the meat. However, a
cucumbr salad may be an idea.

Paul

"Paul M. Cook" > wrote in message
news:_EEYj.22116$sX5.1746@trnddc02...
> OK it was cheap and I thought I could use it. A huge tub of plain
> (organic) yogurt now vexes me night and day. What on earth will I make
> with this? I have to restrict sugar, so dessert is unlikely. I need a
> savory dish. I was thinking Indian curry but I am not sure the spices
> would settle well after my recent bout with food born parasites.
> Something reasonably mild and easy to digest. I have a hard time eating
> it as is, not my cup of tea realy.
>
> Paul


Make yogurt cheese:


Dimitri

Yogurt Cheese Recipe courtesy Alton Brown
See this recipe on air Thursday Oct. 25 at 3:00 AM ET/PT.


2 quarts plain yogurt

Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt
and let drain overnight in the refrigerator. The desired consistency is that
of soft cream cheese.

Recipe Summary
Prep Time: 10 minutes
Yield: Approximately 1 quart
User Rating:

Then go here for a ton of recipes.

http://search.foodnetwork.com/food/r...rchType=Recipe









Episode#: EA1F04
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

"Paul M. Cook" > wrote in message
news:_EEYj.22116$sX5.1746@trnddc02...
> OK it was cheap and I thought I could use it. A huge tub of plain
> (organic) yogurt now vexes me night and day. What on earth will I make
> with this? I have to restrict sugar, so dessert is unlikely. I need a
> savory dish. I was thinking Indian curry but I am not sure the spices
> would settle well after my recent bout with food born parasites.
> Something reasonably mild and easy to digest. I have a hard time eating
> it as is, not my cup of tea realy.

I like to mix fresh or thawed frozen berries into yogurt and add Splenda to
taste. You could also use some of the DaVinci no-sugar "syrups" and mix
with the yogurt for different flavors. Or, something I used to love
(although it's probably too weird for most folks) is to mix in raisins and
toasted wheat germ. Hey, don't look at me that way, I live in California!

TammyM

"Paul M. Cook" wrote:

> OK it was cheap and I thought I could use it. A huge tub of plain (organic)
> yogurt now vexes me night and day. What on earth will I make with this? I
> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
> was thinking Indian curry but I am not sure the spices would settle well
> after my recent bout with food born parasites. Something reasonably mild
> and easy to digest. I have a hard time eating it as is, not my cup of tea
> realy.

Make a middle easter / Indian type of cucumber salad with it. Grate the
cucumber, salt it and set it in a sieve to drain. Grate or mince some garlic.
Stir the cucumber into some yoghurt. You can add chopped mint or cumin and
turmeric into it. It is delicious.

On May 20, 2:44*pm, "TammyM" > wrote:
> "Paul M. Cook" > wrote in messagenews:_EEYj.22116$sX5.1746@trnddc02...
>
> > OK it was cheap and I thought I could use it. *A huge tub of plain
> > (organic) yogurt now vexes me night and day. *What on earth will I make
> > with this? *I have to restrict sugar, so dessert is unlikely. *I need a
> > savory dish. *I was thinking Indian curry but I am not sure the spices
> > would settle well after my recent bout with food born parasites.
> > Something reasonably mild and easy to digest. *I have a hard time eating
> > it as is, not my cup of tea realy.
>
> I like to mix fresh or thawed frozen berries into yogurt and add Splenda to
> taste. *You could also use some of the DaVinci no-sugar "syrups" and mix
> with the yogurt for different flavors. *Or, something I used to love
> (although it's probably too weird for most folks) is to mix in raisins and
> toasted wheat germ. *Hey, don't look at me that way, I live in California!
>
> TammyM

Sorry for hijacking but I was going to say add fruit to it. Mmm great
idea.

I just wish my nose could get past the smell of yogurt (and cream
cheese, and mayo) because I know I'd love to have yogurt with fruit in
it. It looks so delish.

I wonder if Mr. Cook would go for that since it seems rather plain and
he might have a hard time eating it as is, so he says. Though adding
the syrups or splenda might help curb the yogurtiness. ;-)

Sky wrote:

> Paul M. Cook wrote:
> >
> > OK it was cheap and I thought I could use it. A huge tub of plain (organic)
> > yogurt now vexes me night and day. What on earth will I make with this? I
> > have to restrict sugar, so dessert is unlikely. I need a savory dish. I
> > was thinking Indian curry but I am not sure the spices would settle well
> > after my recent bout with food born parasites. Something reasonably mild
> > and easy to digest. I have a hard time eating it as is, not my cup of tea
> > realy.
> >
> > Paul
>
> How about making some gyros? Those use cucumber sauce of some sort
> that's made from yogurt I think.

That sauce is called Tzatziki. It is made with grated cucumber, minced garlic and
yoghurt. You need to use thick yoghurt, like Greek or Balkan style. You can make
that with a creamier yoghurt by putting it in a sieve or colander lined with paper
towel or cheese cloth and let it sit there for a while until the liquid runs out
and leaves you with a thicker yoghurt. The cucumber should also be drained to
release all the excess water. Otherwise, you end up with a very sloppy sauce.

Middle eastern and Indian versions of it add mint or cumin and/or turmeric. It is
a very refreshing sauce on a hot summer day.


> Sky, who rarely orders gyros

I haven't had one in a while. I love them. I was tempted to go to one of the local
middle eastern (Lebanese ) restaurants, but every few months one of them is closed
down for health violations. One of them was responsible for a few dozen people
getting food poisoning.

TammyM wrote:

> I like to mix fresh or thawed frozen berries into yogurt and add Splenda to
> taste. You could also use some of the DaVinci no-sugar "syrups" and mix
> with the yogurt for different flavors. Or, something I used to love
> (although it's probably too weird for most folks) is to mix in raisins and
> toasted wheat germ. Hey, don't look at me that way, I live in California!

I can handle small amounts of it straight but any more than that and I have to
sweeten it, either with fruit or a little honey. I had quite a bit of the
latter over the previous 4 days due to a gut problem. Between that and shots of
apple cider vinegar it seems to have left my system, thank goodness.

Dimitri wrote:
>
> Make yogurt cheese:

I was about to suggest that. An alternative method
is to hang the yogurt over the sink in a juice bag.

"Mark Thorson" > wrote in message
...
> Dimitri wrote:
>>
>> Make yogurt cheese:
>
> I was about to suggest that. An alternative method
> is to hang the yogurt over the sink in a juice bag.

Does that mean "great minds think alike" or did one of us get lucky? LOL


Dimitri

Mark Thorson wrote:
Dimitri wrote:
>
> > Make yogurt cheese:
>
> I was about to suggest that. *An alternative method
> is to hang the yogurt over the sink in a juice bag.


Coupla coffee filters in a strainer will work fine, too. I use this
to make a "sandwich spread", adding grated cheese, relish, or
whatever. Can also use it as a base for dips, etc. It's a staple with
me...


--
Best
Greg

"Dave Smith" > wrote in message
...
> "Paul M. Cook" wrote:
>
>> OK it was cheap and I thought I could use it. A huge tub of plain
>> (organic)
>> yogurt now vexes me night and day. What on earth will I make with this?
>> I
>> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
>> was thinking Indian curry but I am not sure the spices would settle well
>> after my recent bout with food born parasites. Something reasonably mild
>> and easy to digest. I have a hard time eating it as is, not my cup of
>> tea
>> realy.
>
> Make a middle easter / Indian type of cucumber salad with it. Grate the
> cucumber, salt it and set it in a sieve to drain. Grate or mince some
> garlic.
> Stir the cucumber into some yoghurt. You can add chopped mint or cumin and
> turmeric into it. It is delicious.

This is sounding really good. I have a hankering for something along Indian
lines. Perhaps just a touch of Madras curry paste will do? The Madras is
sweeter than most curry pastes and my gut should be OK with just a hint of
spice I would think.

Paul

Paul M. Cook wrote:
> OK it was cheap and I thought I could use it. A huge tub of plain (organic)
> yogurt now vexes me night and day. What on earth will I make with this? I
> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
> was thinking Indian curry but I am not sure the spices would settle well
> after my recent bout with food born parasites.

Spicy spicy, or spicy hot? There are lots of Indian (and other)
curries that are not hot, and you can make hot curries not hot by
taking out some or all of the chilis.

> Something reasonably mild
> and easy to digest. I have a hard time eating it as is, not my cup of tea
> realy.

It's apparently a lovely marinade for meat and chicken, but I
haven't tried it. I like it so much that I can eat it on everything.

You might try draining it in two layers of cheesecloth to make
yogurt cheese (and lessen the volume of stuff you have to deal with)
and make tzatziki or raita out of that. For raita, I combine the
thickened yogurt with grated (seeded, peeled) cucumber, salt, fresh
mint and/or cilantro (usually some of both), and a pinch of cumin.
It's lovely on Indian food, but I like it enough that I eat it on
lots of things, and even with a spoon.

Another great use for it is to replace sour cream in stroganoffs or
other dishes, including dips and cold soups.

Serene

"Paul M. Cook" > wrote in message
news:_EEYj.22116$sX5.1746@trnddc02...
> OK it was cheap and I thought I could use it. A huge tub of plain
> (organic) yogurt now vexes me night and day. What on earth will I make
> with this? I have to restrict sugar, so dessert is unlikely. I need a
> savory dish. I was thinking Indian curry but I am not sure the spices
> would settle well after my recent bout with food born parasites.
> Something reasonably mild and easy to digest. I have a hard time eating
> it as is, not my cup of tea realy.
>
> Paul
>
>

Grind corn flakes, season as you wish.
Dip Boneless skinles chicken breast in the yogurt and then coat w/ corn
flake mix.
Bake till done.
Good hot or cold ... cold served over salad, hot served w/ potato and a
veggie.

In article
>,
Gregory Morrow > wrote:

> Mark Thorson wrote:
> Dimitri wrote:
> >
> > > Make yogurt cheese:
> >
> > I was about to suggest that. *An alternative method
> > is to hang the yogurt over the sink in a juice bag.
>
>
> Coupla coffee filters in a strainer will work fine, too. I use this
> to make a "sandwich spread", adding grated cheese, relish, or
> whatever. Can also use it as a base for dips, etc. It's a staple with
> me...

Yeah, you can use it pretty much as you'd use cream cheese. Try it with
finely chopped dates and crystallised ginger.

Miche

--
Electricians do it in three phases

Paul M. Cook wrote:
> OK it was cheap and I thought I could use it. A huge tub of plain (organic)
> yogurt now vexes me night and day. What on earth will I make with this? I
> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
> was thinking Indian curry but I am not sure the spices would settle well
> after my recent bout with food born parasites. Something reasonably mild
> and easy to digest. I have a hard time eating it as is, not my cup of tea
> realy.
>
> Paul

I use plain yogurt as the base to fruit smoothies. Had one this
morning-3/4 cup plain yogurt, small banana, 1 cup of light orange juice
and 3 ice cubes tossed into the food processor. Great way to start the day!

"Paul M. Cook" wrote:

>
> > Make a middle easter / Indian type of cucumber salad with it. Grate the
> > cucumber, salt it and set it in a sieve to drain. Grate or mince some
> > garlic.
> > Stir the cucumber into some yoghurt. You can add chopped mint or cumin and
> > turmeric into it. It is delicious.
>
> This is sounding really good. I have a hankering for something along Indian
> lines. Perhaps just a touch of Madras curry paste will do? The Madras is
> sweeter than most curry pastes and my gut should be OK with just a hint of
> spice I would think.

If you are having a little stomach problem, the mint version might be easier on
you.

A word of caution..... be careful with the garlic. Since it uses raw garlic it
can be pretty strong. I don't know about you, but as much as I like garlic in
fried and roasted foods, raw garlic is one of the few things that is pretty well
guaranteed to give me heartburn.

Goomba wrote:
> Paul M. Cook wrote:
>> OK it was cheap and I thought I could use it. A huge tub of plain
>> (organic) yogurt now vexes me night and day. What on earth will I
>> make with this? I have to restrict sugar, so dessert is unlikely. I
>> need a savory dish. I was thinking Indian curry but I am not sure the
>> spices would settle well after my recent bout with food born
>> parasites. Something reasonably mild and easy to digest. I have a
>> hard time eating it as is, not my cup of tea realy.
>>
>> Paul
>
> I use plain yogurt as the base to fruit smoothies. Had one this
> morning-3/4 cup plain yogurt, small banana, 1 cup of light orange juice
> and 3 ice cubes tossed into the food processor. Great way to start the day!

Or skip the banana and ice and use frozen mango chunks.
Good stuff.

For some reason, I don't like banana flavored things. I like bananas
sliced into yogurt, but I don't like them blended together.

- Tracy

"Paul M. Cook" wrote:

> OK it was cheap and I thought I could use it. A huge tub of plain (organic)
> yogurt now vexes me night and day. What on earth will I make with this? I
> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
> was thinking Indian curry but I am not sure the spices would settle well
> after my recent bout with food born parasites. Something reasonably mild
> and easy to digest. I have a hard time eating it as is, not my cup of tea
> realy.

FWIW, my wife is a recent convert to yoghurt. I always used to have some around
the house, but often ended up throwing some of it out when it became a science
project. A few months ago she had a round of a powerful antibiotics which did
a number on her digestive system and followed my suggestion that eating some
yoghurt.... plain, organic.... would get things going for her again. Not only
did things return to normal, she found it to be working better than it ever had
before. So every morning she has a small bowl of plain yoghurt with a bit of
fruit on it. Instead of throwing the stuff away every few weeks, we find
ourselves running out. In fact, when I had a problem last weekend we quickly ran
out and had to get more.

"Dave Smith" > wrote in message
...
> "Paul M. Cook" wrote:
>
>> OK it was cheap and I thought I could use it. A huge tub of plain
>> (organic)
>> yogurt now vexes me night and day. What on earth will I make with this?
>> I
>> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
>> was thinking Indian curry but I am not sure the spices would settle well
>> after my recent bout with food born parasites. Something reasonably mild
>> and easy to digest. I have a hard time eating it as is, not my cup of
>> tea
>> realy.
>
> FWIW, my wife is a recent convert to yoghurt. I always used to have some
> around
> the house, but often ended up throwing some of it out when it became a
> science
> project. A few months ago she had a round of a powerful antibiotics
> which did
> a number on her digestive system and followed my suggestion that eating
> some
> yoghurt.... plain, organic.... would get things going for her again. Not
> only
> did things return to normal, she found it to be working better than it
> ever had
> before. So every morning she has a small bowl of plain yoghurt with a bit
> of
> fruit on it. Instead of throwing the stuff away every few weeks, we find
> ourselves running out. In fact, when I had a problem last weekend we
> quickly ran
> out and had to get more.

That's why I am eating it. I like sweet yogurt with fruit but my blood
sugar levels have been way too high lately. I just never cared for straight
plain. Gotta restore the flora and fauna and yogurt is supposed to be
ideal.

Paul

Paul M. Cook > wrote:

> I need a savory dish.

- one of the numerous versions of the Indian raita
- the Bulgarian tarator
- the Turkish cacik
- the Georgian shechamandy
- the Azerbaijani dovga
- the Persian mast-o khiar
- the Greek tsatsiki
- the Indian lassi
- the Armenian tahn

Victor

On May 20, 12:21*pm, "Paul M. Cook" > wrote:
> OK it was cheap and I thought I could use it. *A huge tub of plain (organic)
> yogurt now vexes me night and day. *What on earth will I make with this? *I
> have to restrict sugar, so dessert is unlikely. *I need a savory dish. *I
> was thinking Indian curry but I am not sure the spices would settle well
> after my recent bout with food born parasites. *Something reasonably mild
> and easy to digest. *I have a hard time eating it as is, not my cup of tea
> realy.
>
> Paul

Here is my favorite chicken/turkey curry salad recipe. It's mild and
the yogurt should also help your digestive problems.

1 cup organic whole yogurt
1 lb chopped grilled chicken or turkey breast
2 tsp curry powder
1 cup chopped pecans
1 cup chopped green grapes
1 small onion chopped
4 stalks celery chopped
salt and pepper to taste

just chop everything up and mix it together.
When your are feeling better, add a pinch of cayenne to give it some
kick.

In article >,
Goomba > wrote:

> Paul M. Cook wrote:
> > OK it was cheap and I thought I could use it. A huge tub of plain
> > (organic)
> > yogurt now vexes me night and day. What on earth will I make with this? I
> > have to restrict sugar, so dessert is unlikely. I need a savory dish. I
> > was thinking Indian curry but I am not sure the spices would settle well
> > after my recent bout with food born parasites. Something reasonably mild
> > and easy to digest. I have a hard time eating it as is, not my cup of tea
> > realy.
> >
> > Paul
>
> I use plain yogurt as the base to fruit smoothies. Had one this
> morning-3/4 cup plain yogurt, small banana, 1 cup of light orange juice
> and 3 ice cubes tossed into the food processor. Great way to start the day!

What's light orange juice? I'm used to "light" being used to mean "low
fat" but orange juice is low fat anyway...

Miche

--
Electricians do it in three phases

Miche wrote:

>> I use plain yogurt as the base to fruit smoothies. Had one this
>> morning-3/4 cup plain yogurt, small banana, 1 cup of light orange juice
>> and 3 ice cubes tossed into the food processor. Great way to start the day!
>
> What's light orange juice? I'm used to "light" being used to mean "low
> fat" but orange juice is low fat anyway...
>
> Miche

It isn't actually juice anymore. They cut it with water and then add
Splenda so it is a "light" orange juice like beverage. It is a tad
sweet, but perfect for smoothies. All the vitamin C, half the calories.
Minute Maid Light Orange Juice is one common brand.
http://www.minutemaid.com/products/L...OJBeverage.jsp

"Paul M. Cook" wrote:

>
> > fruit on it. Instead of throwing the stuff away every few weeks, we find
> > ourselves running out. In fact, when I had a problem last weekend we
> > quickly ran
> > out and had to get more.
>
> That's why I am eating it. I like sweet yogurt with fruit but my blood
> sugar levels have been way too high lately. I just never cared for straight
> plain. Gotta restore the flora and fauna and yogurt is supposed to be
> ideal.

Something that might be even better for you is keffir. It is a fermented milk
that is supposed to have all the bacteria and yeast that you need to restore the
intestinal flora. It comes in plain and fruit flavoured. It has an odd smell to
it but once you get it past your nose it tastes like yoghurt mixed with soda
water. It is like a tonic. I always feel better shortly after drinking it, even
if I am not feeling bad to start with.

BTW .... for yoghurt to do good things for you it needs to be the organic stuff.

Dave Smith wrote:

> BTW .... for yoghurt to do good things for you it needs to be the organic stuff.
>
No it doesn't. It only requires the cultures to be live.

"Paul M. Cook" > wrote in message
news:_EEYj.22116$sX5.1746@trnddc02...
> OK it was cheap and I thought I could use it. A huge tub of plain
> (organic) yogurt now vexes me night and day. What on earth will I make
> with this? I have to restrict sugar, so dessert is unlikely. I need a
> savory dish. I was thinking Indian curry but I am not sure the spices
> would settle well after my recent bout with food born parasites.
> Something reasonably mild and easy to digest. I have a hard time eating
> it as is, not my cup of tea realy.
>
> Paul

Can you use it in baked goods as a replacement for fats?
http://www.tasteofhome.com/Yogurt-for-Lower-Fat-Baking

kilikini wrote:
> Serene wrote:
>> It's apparently a lovely marinade for meat and chicken, but I
>> haven't tried it. I like it so much that I can eat it on everything.
>>
>
> (gently snipped)
>
> I had a Greek friend, back on Maui, who used to use yogurt as a marinade for
> lamb. She used yogurt, dill & lemon and then grilled it after it sat in the
> marinade for 12 hours. It was fabulous!
>
> kili
>
>

Have you ever had a Gyro?

http://en.wikipedia.org/wiki/Tzatziki

-dk

"Paul M. Cook" wrote:
>
> OK it was cheap and I thought I could use it. A huge tub of plain (organic)
> yogurt now vexes me night and day. What on earth will I make with this? I
> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
> was thinking Indian curry but I am not sure the spices would settle well
> after my recent bout with food born parasites. Something reasonably mild
> and easy to digest. I have a hard time eating it as is, not my cup of tea
> realy.
>
> Paul

First off, plain yoghurt without any additives freezes perfectly well.
Used to take a small frozen container of the stuff with me to school,
packed with my lunch. Defrosted but cold by lunchtime. Divide up your
container and freeze it airtight.

Make frozen yoghurt with artificial sweetener instead of sugar.
Use it to top fresh fruit.
Scramble it in a blender with fruit to make smoothies (usually no sugar
required).
Drain it to make soft cheese, as others have suggested.
Salad dressings flavoured any way you choose.

In article >,
Goomba > wrote:

> Miche wrote:
>
> >> I use plain yogurt as the base to fruit smoothies. Had one this
> >> morning-3/4 cup plain yogurt, small banana, 1 cup of light orange juice
> >> and 3 ice cubes tossed into the food processor. Great way to start the day!
> >
> > What's light orange juice? I'm used to "light" being used to mean "low
> > fat" but orange juice is low fat anyway...
>
> It isn't actually juice anymore. They cut it with water and then add
> Splenda so it is a "light" orange juice like beverage. It is a tad
> sweet, but perfect for smoothies. All the vitamin C, half the calories.
> Minute Maid Light Orange Juice is one common brand.
> http://www.minutemaid.com/products/L...OJBeverage.jsp

Oh, so it's an orange juice flavoured drink, then.

Thanks for the info!

Miche

--
Electricians do it in three phases

Miche (rhymes with uh . . . "switch") wrote:
>
> Yeah, you can use it pretty much as you'd use cream cheese.
> Try it with finely chopped dates and crystallised ginger.

I'd prefer finely chopped chives, green onions, or shallots.
And little bits of bacon (broken, not crumbled).

On Tue, 20 May 2008 18:21:46 GMT, "Paul M. Cook" >
wrote:

>OK it was cheap and I thought I could use it. A huge tub of plain (organic)
>yogurt now vexes me night and day. What on earth will I make with this? I
>have to restrict sugar, so dessert is unlikely. I need a savory dish. I
>was thinking Indian curry but I am not sure the spices would settle well
>after my recent bout with food born parasites. Something reasonably mild
>and easy to digest. I have a hard time eating it as is, not my cup of tea
>realy.
>
>Paul
>

Since you're thinking Indian, why not Tandoori chicken (marinated in
yogurt with spices - flavorful - not hot) with raita on the side?

- Mark

kilikini wrote:

> Serene wrote:
>
> > It's apparently a lovely marinade for meat and chicken, but I
> > haven't tried it. *I like it so much that I can eat it on everything.
>
> (gently snipped)
>
> I had a Greek friend, back on Maui, who used to use yogurt as a marinade for
> lamb. *She used yogurt, dill & lemon and then grilled it after it sat in the
> marinade for 12 hours. *It was fabulous!



I've done that with chicken, too...very nice!


There are in addition to the Greek recipes many other Balkan,
Georgian, and Armenian recipes that make extensive use of yogurt...one
good chicken recipe that a friend made years ago IIRC used garlic,
lemon, yogurt, and walnuts. From the Caucasus I believe...


--
Best
Greg

Goomba wrote:

> Miche wrote:
> >> I use plain yogurt as the base to fruit smoothies. Had one this
> >> morning-3/4 cup plain yogurt, small banana, 1 cup of light orange juice
> >> and 3 ice cubes tossed into the food processor. Great way to start the day!
>
> > What's light orange juice? *I'm used to "light" being used to mean "low
> > fat" but orange juice is low fat anyway...
>
> > Miche
>
> It isn't actually juice anymore. They cut it with water and then add
> Splenda so it is a "light" orange juice like beverage. It is a tad
> sweet, but perfect for smoothies. All the vitamin C, half the calories.
> Minute Maid Light Orange Juice is one common brand.http://www.minutemaid.com/products/L...s/LightOJBever...


Eeeesh...I have to tell ya, I had every hope for that product, but it
really set my tastebuds on edge. I can taste it as I write this, it
was that bad...and I tried it a year or so ago. And I'm a Splenda
user...


--
Best
Greg

Gregory Morrow wrote:

>> Minute Maid Light Orange Juice is one common brand.http://www.minutemaid.com/products/L...s/LightOJBever...
>
>
> Eeeesh...I have to tell ya, I had every hope for that product, but it
> really set my tastebuds on edge. I can taste it as I write this, it
> was that bad...and I tried it a year or so ago. And I'm a Splenda
> user...

Aha! but that is the beauty of it for smoothies!
No need to add extra sweetener in them, as so many are wont to do.

On Tue, 20 May 2008 20:05:30 GMT, "Paul M. Cook" >
wrote:

>
>"Dave Smith" > wrote in message
...
>> "Paul M. Cook" wrote:
>>
>>> OK it was cheap and I thought I could use it. A huge tub of plain
>>> (organic)
>>> yogurt now vexes me night and day. What on earth will I make with this?
>>> I
>>> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
>>> was thinking Indian curry but I am not sure the spices would settle well
>>> after my recent bout with food born parasites. Something reasonably mild
>>> and easy to digest. I have a hard time eating it as is, not my cup of
>>> tea
>>> realy.
>>
>> Make a middle easter / Indian type of cucumber salad with it. Grate the
>> cucumber, salt it and set it in a sieve to drain. Grate or mince some
>> garlic.
>> Stir the cucumber into some yoghurt. You can add chopped mint or cumin and
>> turmeric into it. It is delicious.
>
>This is sounding really good. I have a hankering for something along Indian
>lines. Perhaps just a touch of Madras curry paste will do? The Madras is
>sweeter than most curry pastes and my gut should be OK with just a hint of
>spice I would think.
>
>Paul
>

i've got a recipe for 'cacik.'

1 cucumber, peeled, seeded, and cut into pieces the size of your
pinkie
2 garlic cloves, peeled
1 tsp salt
2-3 tbl chopped fresh mint or 1 tbl dried mint, crumbled
1/4 tsp fresh ground black pepper
1 tbl lemon juice
1 tsp dill weed (optional)
1 cup yogurt

crush garlic with salt in mortar and pestle to make a paste. mix into
other ingredients except cucumber. add cucumber.

(with an additional tbl of lemon juice and without the cucumber, this
also makes a fine marinade for broiled chicken. mix together as above
and marinate chicken pieces for at least one hour or overnight in
refrigerator.)

your pal,
blake

"Paul M. Cook" > wrote in message
news:8dHYj.7772$%g.3174@trnddc08...
>
> "Dave Smith" > wrote in message
> ...
>> "Paul M. Cook" wrote:
>>
>>> OK it was cheap and I thought I could use it. A huge tub of plain
>>> (organic)
>>> yogurt now vexes me night and day. What on earth will I make with this?
>>> I
>>> have to restrict sugar, so dessert is unlikely. I need a savory dish.
>>> I
>>> was thinking Indian curry but I am not sure the spices would settle well
>>> after my recent bout with food born parasites. Something reasonably
>>> mild
>>> and easy to digest. I have a hard time eating it as is, not my cup of
>>> tea
>>> realy.
>>
>> FWIW, my wife is a recent convert to yoghurt. I always used to have some
>> around
>> the house, but often ended up throwing some of it out when it became a
>> science
>> project. A few months ago she had a round of a powerful antibiotics
>> which did
>> a number on her digestive system and followed my suggestion that eating
>> some
>> yoghurt.... plain, organic.... would get things going for her again. Not
>> only
>> did things return to normal, she found it to be working better than it
>> ever had
>> before. So every morning she has a small bowl of plain yoghurt with a
>> bit of
>> fruit on it. Instead of throwing the stuff away every few weeks, we find
>> ourselves running out. In fact, when I had a problem last weekend we
>> quickly ran
>> out and had to get more.
>
> That's why I am eating it. I like sweet yogurt with fruit but my blood
> sugar levels have been way too high lately. I just never cared for
> straight plain. Gotta restore the flora and fauna and yogurt is supposed
> to be ideal.
>
> Paul
You can make a yogurt face mask, if you're into that kind of thing.

HH