Plain Old Yogurt

This is my new favorite pantry item (okay maybe not the old part--and I'm obviously not storing it in my pantry)

Do you have any recipes using this ingredient that you would like to share with me?

This is part of my New Year's resolution to collect some new recipes so you should feel a special need to help me out.


Janssen said...

A bit time consuming, but so freaking delicious: http://mykitchencafe.blogspot.com/2009/08/chicken-gyros.html

Jenny said...

My favorite isn't actually a recipe:
Plop generous amt of POY (plain old yogurt) into blender.
Add frozen berries. Don't skimp!
Our favorites are strawberries, blueberris and raspberries...
Sweeten with frozen banana and a scoop of jam.
Poor in milk to fill in the spaces and BLEND.

Science Teacher Mommy said...

Is that the label? Adorable.

Smoothies, greek tanziki, a great substitute for sour cream in recipes like chicken enchladas, sweeten with honey and granola for breakfast . . .

Yankee Girl said...

Janssen--I can't wait to try it.

Jenny--Breakfast tommorrow.

STM--I have been substituting it for mayo as well in tuna fish sand. and chicken salad (1 part plain yogurt and 1 part mayo--so nice). Thanks for the sour cream substitute tip.

Kimberly said...

Mmmmm. I love this recipe.

Mango Lassi Recipe


1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Makes about 2 cups.

Kimberly said...

And drink your lassi with:

Chicken Tikka Masala

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped (I left this out.)
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

Yankee Girl said...

Thanks Kimberly! I can't wait to try these.