Green Goddess Dip

I don’t know about you, but it’s starting to feel like Summer is on the way out around here. The kids are headed back to school. Apples are starting to call my name. Acorns are starting to appear. They are big and fat this year. I think it’s going to be a nice Fall.

But before I start to break out my flannel shirts, it’s time to buckle down and focus on the final flush of summer. I don’t know how it happened really, but I finally became a tomato gardener this summer. I gave away a couple quarts of them yesterday. They are taking over my pantry and I love it.

Eating has become an exercise in tomato consumption. We were doing a lot of tomato sandwiches last week. Today we took it to the next level and made Egg, Pesto, and Tomato sandwiches for lunch inspired by one of the many great recipes in the new Weelicious Lunches cookbook. Tomorrow’s dinner will involve a Tomato Tart, which is a highlight of our summer. Make one.

Another joy is heading out to our herb garden and picking some parsley, tarragon and chives for this Green Goddess Dip. It is my dip of choice during the summer whenever I feel like enticing my family to eat crudites. It’s also quick and easy to make. I like to let it sit in the fridge for a couple hours after its made to let the flavors meld and it thickens up a bit too. But I’ve eaten it plenty of times straight out of the food processor and there have been no complaints.

Green Goddess Dip Recipe

This recipe is adapted ever-so-slightly from The America’s Test Kitchen Family Cookbook. This book has a fabulous-looking appetizer section that I’ve only just begun to tap into. I usually mix up the herbs according to whichever tender leafy greens are most needing to be picked. Tarragon is an important player even though its quantity is small.

1 cup plain Greek-style yogurt
1/2 cup mayonnaise
1/4 cup fresh parsley
1/4 cup fresh chives
2 tablespoons fresh tarragon
1 tablespoon lemon juice
1 garlic clove, peeled and smashed
1/8 teaspoon salt
1/8 teaspoon pepper

Whiz all the ingredients in a food processor until smooth and no large bits of herb remain. Scrape down the side of the bowl if necessary. Store in an airtight container for at least one hour, if possible. Serve with veggies like carrots, cucumbers, peppers and kolarabi.

Yield: 1 1/4 cups
Prep-time: 10 minutes

 

Rhubarb Black Raspberry Compote

We saw some lightening bugs flying around last night. This morning I spied a couple of them hitched to each other on the window. It feels like late spring has skipped directly into summer around here. If you’re like me and still have some frozen fruit you put up last summer that needs to get used up, look no further. Compote is the way to go.

Rhubarb Black Raspberry Compote Recipe

3 cups chopped frozen rhubarb
1/2 cup sugar
3 cups frozen black raspberries
1/4 cup Cointreau

Place rhubarb and sugar in a medium pan and cook over medium heat and cook for 5 minutes until the rhubarb is thawed. Add raspberries and stir for 3 minutes until thawed.

Remove from heat and stir in Cointreau. Serve warm over vanilla ice cream or cool with yogurt. Store in an airtight container in the refrigerator for up to 2 weeks.

Yield: 2 cups
Prep-time: 10 minutes

Curry Dip

Meet my new favorite healthy and tasty snack: Curry Dip with veggies.

I love this dip because it’s different from our usual ranch dip, it’s healthy, and it has a bit of kick. The kids tolerate it. In fact, my eldest actually enjoys it. And I get to pretend I’m actually eating something spicy- with my kids!! It’s a miracle.

Curry Dip Recipe

Inspired by Easy Peasy Curry Dip from La Fuji Mama. She uses Penzey’s Sweet Curry powder. If you happen to have some, bump up the curry powder to 2 teaspoons and enjoy! If you’re using hot curry powder start with 1 teaspoon and gradually add more to taste. The turmeric is added solely for color. But, definitely include it if you have it on hand. The resulting color is lovely.

1/4 cup mayonnaise
3/4 cup plain Greek-style yogurt
1 1/2 teaspoons curry powder
1/4 teaspoon turmeric (optional)
2 teaspoons lemon juice
1/4 teaspoon salt

Mix the mayonnaise, yogurt, curry, lemon juice, and salt together in a small bowl until well combined. Serve or, better yet, store in an airtight container in the refrigerator overnight to allow the flavors to develop.

Yield: 1 cup
Prep-time: 5 minutes

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Pie for Breakfast! (Granola Tart Shells)

These tart shells are super easy to throw together and there is no rolling out of the dough. They take as much time and effort as throwing together a batch of cookies. I still love cookies, but these are a delightful and healthier alternative that can serve as a breakfast treat, snack, or dessert.

Whenever any kind of fresh raw fruit is piled into tart shells, the kids are completely on board. My favorite way to fill it up so far is with fresh chopped peaches, strained yogurt, and honey. Add a dash of cinnamon on top if you dare.

The only warning I should give is that it isn’t the easiest crust to cut up. It’s on the hard and crumbly side. So, don’t hate me if the kids (or grown-ups) make a mess.

1/2 cup white whole wheat or whole wheat pastry flour
2 cups oats & honey granola (I use store-bought)
3/4 cups walnut pieces
Pinch salt
3 tablespoons honey
3 tablespoons butter, melted
3 tablespoons virgin coconut oil, melted

Preheat your oven to 375 degrees Fahrenheit.

Place the flour, granola, walnuts, and salt in the bowl of a food processor. Run the food processor for approximately 30 seconds or until the mixture resembles large crumbs. Drizzle the honey through the feed tube of the food processor and incorporate for a five seconds. Then pour the melted and butter and coconut oil through the feed tube with the machine running and process until the mixture starts to come together.

Take one large golf ball-sized portion of dough at a time and press it gently into a 4-inch round tart pan with removable bottoms until it covers the bottom and sides of the pan.  You should have enough dough to make 8 shells. Place the filled tart pans on a baking sheet and bake for 10-15 minutes or until golden brown.

Place baked shells on a cooling rack and allow to cool completely. To serve, remove gently from tart pan by popping up the removeable bottom. The shells may be stored in the pans in an airtight container for up to two days.

Yield: 8 4-inch tart shells
Prep-time: 20 minutes
Bake-time: 10 minutes

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Yogurt 101: The List

Earlier this year, I decided to come up with 101 ways to serve up plain yogurt and now my mission is complete.

Having made and tasted most of these yogurts, I’ve come to believe that pre-sweetened yogurt is just sad. Why would anyone want to limit themselves to what’s on the shelf??? A tub of plain yogurt offers so many more possibilities, most of which can be made in a couple minutes. During the summer, I found myself incorporating fresh local ingredients. Other times I put over ripe bananas or other stray bits to good use. This is simple, economical, and exciting food – perfect family fare.

Rather than surfing through the numerous posts that I’ve been churning out since February, I offer you this list:

1. Applesauce Yogurt
2. Cornbread with Buttermilk Yogurt and Honey
3. Peanut Butter and Jelly Yogurt
4. Butterscotch Yogurt
5. Cucumber Dill Yogurt
6. Strawberry Yogurt
7. Mint Yogurt
8. Mint Yogurt with Pineapple
9. Mint Chocolate Chip Yogurt
10. Chocolate Yogurt
11. Lime Pie Yogurt
12. Banana Nut Butter Honey Yogurt
13. Guava Yogurt with Kiwi
14. Orange Yogurt
15. Banana Split Yogurt
16. Mango Lassi Inspired Yogurt
17. Yogurt with Rhubarb Compote and Strawberries
18. Yogurt with Applesauce and Pumpkin Butter
19. Jumbled Rainbow Fruit Yogurt
20. Raspberry Yogurt with White Chocolate Chips
21. Yogurt with Dulce de Leche
22. Pink Lemonade Yogurt
23. Chocolate Delight Yogurt
24. Mint Yogurt with Mango
25. Blueberry Jam Yogurt
26. Apricot Yogurt with Blackberries
27. Waffles/Pancakes topped with Fresh Fruit and Yogurt
28. Red Grapes with Nut Butter Yogurt Dip
29. Apple Butter Yogurt with Pear and Chocolate Chips
30. Cape Cod Yogurt
31. Fru Fru Yogurt
32. Pina Colada Yogurt
33. Hawaiian Breeze Yogurt
34. Sea Breeze Yogurt
35. Woo Woo Yogurt
36. Fuzzy Navel Yogurt
37. Date Yogurt
38. Spicy Banana Rice “Pudding”
39. Avocado Yogurt with Fresh Mango
40. Vanilla Pudding Yogurt
41. Avocado Tahini Dip
42. Pomegranate Yogurt with Mandarin Oranges
43. Pumpkin Yogurt with Honey and Balsamic
44. Banana Date Yogurt with Oranges
45. Banana Vanilla Yogurt
46. Yogurt Salad
47. Sweet Saffron Yogurt
48. Lemon and Honey Yogurt
49. Garbanzo Bean Yogurt
50. Poached Egg over Yogurt
51. Rhubarb Mango Yogurt
52. Rhubarb Quinoa Yogurt
53. Lemon Mint Yogurt
54. Cookie Yogurt
55. Orange Cherry Yogurt
56. Apricot Vanilla Yogurt
57. Cherry Cheese Boats
58. Almond Apricot Yogurt
59. Morning Muesli
60. Overnight Date Yogurt
61. Banana Toffee Yogurt
62. Fruit Explosion Yogurt
63. Dirt Pie Yogurt
64. Overnight Apricot Yogurt
65. Banana Coconut Pie Yogurt
66. Carmel Apple Yogurt
67. Bananarama Yogurt
68. Little Bear Yogurt
69. Nutty Yogurt
70. Cherry Almond Yogurt
71. Peachy Blueberry Yogurt
72. Figgy Yogurt
73. Cinnamon Toast Yogurt
74. Ricotta Yogurt
75. Strawberry Ricotta Yogurt
76. Fresh Strawberry Yogurt
77. Jamtacular Yogurt
78. Banana Chocolate Chip Popsicles
79. S’more Yogurt
80. Blueberry Lemonade Popsicles
81. Yogurt with Custard
82. Quick Berry Rice Pudding
83. Lemon Basil Yogurt
84. Raspberry Rocket Yogurt
85. Blueberry Maple Yogurt
86. Yogurt Dressing
87. Plum Yogurt
88. Whipped Yogurt
89. Yogurt Tartlettes
90. Blueberry Bellybuttons
91. Yogurt Drink
92. Flower Yogurt
93. Eggplant and Yogurt Dip
94. Tzatziki
95. Coconut Lime Yogurt with White Chocolate
96. Herb Yogurt Dip
97. Draw Your Own Yogurt
98. Corn Cilantro Yogurt
99. Honey Poppy Seed Yogurt
100. Double M Yogurt
101. Halloween Yogurt

I need to mention that some of the above recipes probably have just as much added sugar as the pre-sweetened variety. Most of the recipes operate off of 1/2 cup of plain yogurt. Therefore, if you’ve chosen a recipe that has two or more teaspoons of white sugar or just one teaspoon of honey, you’re probably not reducing your family’s sugar intake. Most grocery store yogurt has around 4 teaspoons of added sugar per 8-ounce cup according my highly unscientific research. But don’t be sad, you can always start off on a sweet note and gradually reduce the amount of sugar over time.

In addition to the master list, here are a couple more:

My Kids’ Favorites

10. Chocolate Yogurt
15. Banana Split Yogurt
21. Yogurt with Dulce de Leche
40. Vanilla Pudding Yogurt
61. Banana Toffee Yogurt
63. Dirt Pie Yogurt
79. S’more Yogurt
84. Raspberry Rocket Yogurt
91. Yogurt Drink
92. Flower Yogurt
97. Draw Your Own Yogurt

Personal Favorites/Revelations

These are the recipes that either blew my mind to the point where I can still remember the taste (which is saying quite a bit) or that I’ve repeatedly prepared for myself (which is saying even more).

17. Yogurt with Rhubarb Compote and Strawberries
27. Waffles/Pancakes topped with Fresh Fruit and Yogurt
45. Banana Vanilla Yogurt
47. Sweet Saffron Yogurt
59. Morning Muesli
64. Overnight Apricot Yogurt
65. Banana Coconut Pie Yogurt
83. Lemon Basil Yogurt
85. Blueberry Maple Yogurt
96. Herb Yogurt Dip

Happy yogurt eating!! – Cindy

Yogurt 101

This post is a part of a series of 101 ways to enjoy plain yogurt. (Keep scrolling down after you click on link to see the entire list.) For more information about yogurt in general, go to my Yogurt page.

It’s done!!!! I’ve got a master Yogurt 101 list in the works that I will post soon. Thanks a bunch to everyone who pitched in their ideas and for reading.

 99. Honey Poppy Seed Yogurt

Mei Teng of Foodie and Travel Bug was kind enough to tell me about this flavor combination that she enjoyed when she was traveling in Turkey.

 

1/2 cup Greek-style yogurt (the higher the fat content the better)
1 teaspoon honey
1/2 – 1 teaspoon poppy seeds

Mix yogurt, honey, and poppy seeds together in a small bowl. Serve.

 

100. Double M Yogurt

This yogurt snack contains malted milk powder and maple syrup. Together, they make a yummy treat that was a big hit with my kids.

 

1/2 cup plain yogurt
1 tablespoon pure maple syrup
1/2 teaspoon malted milk powder
1/4 teaspoon vanilla extract

Mix the yogurt, maple syrup, malted milk powder, and vanilla together in a small bowl. Top with chocolate sprinkles, if desired. Serve.

 

101. Halloween Yogurt

Obviously, we are no where near Halloween. But after thinking for the longest time that I would go with an elegant and simple Vanilla Bean Yogurt for #101, I realized that what I really needed to do was make it a celebration for my taste testers.

1/2 cup plain yogurt
Mini Charleston Chews
Rainbow Nerds

Place yogurt in a shallow bowl and liberally garnish with Charleston Chews and Rainbow Nerds. Serve immediately as the color on the Nerds will run.

Yogurt 101

This post is a part of a series of 101 ways to enjoy plain yogurt. (Keep scrolling down after you click on link to see the entire list.) For more information about yogurt in general, go to my Yogurt page.

96. Herb Yogurt Dip

3/4 cup plain Greek-style yogurt
1/4 cup mayonnaise
1 1/2 teaspoon fresh squeezed lemon juice
1 teaspoon Dijon-style mustard
2 teaspoons chopped fresh dill or 1 teaspoon dried dill
2 teaspoons chopped fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt

Stir together the yogurt, mayonnaise, lemon juice, mustard, dill, parsley, onion powder, garlic powder, and salt in a small mixing bowl. Serve with carrot sticks and the like. Store in an airtight container in the refrigerator.

 

97. Draw-Your-Own Yogurt

Topping plain yogurt with blackberry sauce using a squeeze bottle is a big hit with the 4-to-6 year-old set at my house.

Assembly:
1/2 cup plain yogurt
Fresh blackberry sauce

Mix the yogurt until smooth and spoon it into a small shallow dish. Hand over a squeeze bottle filled with blackberry sauce and let the snacking fun begin.

 

98. Corn Cilantro Yogurt

Fresh corn is the only way to go with this one. The sweetness of the corn plays well off of the tangy yogurt. It would make a great snack with some homemade pita bread or be a terrific side for a spicy main course.

1/2 cup plain yogurt
1/3 cup fresh corn
1/8 teaspoon ground cumin
2 teaspoons chopped fresh cilantro
1 teaspoon fresh lime juice

Mix yogurt, corn, cumin, cilantro, and lime juice together in a small bowl. Serve.

Yogurt 101

This post is a part of a series of 101 ways to enjoy plain yogurt. (Keep scrolling down after you click on link to see the entire list.) For more information about yogurt in general, go to my Yogurt page.

95. Coconut Lime Yogurt with White Chocolate

This was another big hit with the kids. They loved making the chocolate shavings themselves with the vegetable peeler almost as much as they loved eating their snack.

I lucked out and found a bar of coconut flavored white chocolate at Target. But I’m sure plain white chocolate would be more than fine.

1/2 cup plain yogurt
1/2 teaspoon sugar (optional)
1/2 teaspoon coconut extract
1 1/2 teaspoons freshly squeezed lime juice
1/2 cup shaved white chocolate
1 teaspoon sweetened shredded coconut, toasted (optional, for garnish)

Mix together the yogurt, sugar (if desired), coconut extract, lime juice, and most of the chocolate shavings in a small bowl. Top with remaining chocolate shavings and toasted coconut (if desired). Serve.

Yogurt 101

This post is a part of a series of 101 ways to enjoy plain yogurt. (Keep scrolling down after you click on link to see the entire list.) For more information about yogurt in general, go to my Yogurt page.

I’d like to dedicate this particular post to all the kids out there who refuse to eat anything but white foods. The dips accompanied by some white bread and served on a white plate made me think of y’all.

93. Eggplant and Yogurt Dip

I’ve always wanted to like eggplant more than I actually do. This recipe is adapted from one in the New York Times Cookbook (which has been doing right by me quite a bit lately) takes eggplant to a happy place.

1 medium eggplant
1 cup Greek-style plain yogurt
1 clove garlic, peeled, smashed, and chopped fine
2 teaspoons freshly squeezed lemon juice (1/2 of a lemon)
1 teaspoon fresh mint, chopped fine
1 teaspoon olive oil

Roast the eggplant in the oven at 425 degrees Fahrenheit for 45 minutes to an hour until the eggplant has softened considerably. This can also be done on a grill set to medium heat for approximately 30 minutes. In both cases, coat the eggplant with spray oil and pierce several times with a fork prior to roasting.

Allow the eggplant to cool. Scoop out the pulp and discard the skin. (You should end up with roughly one cup of pulp, give or take.) Place the pulp, yogurt, garlic, lemon juice, mint, and olive oil in a small bowl and process with an immersion blender until smooth. (If you don’t have a handheld/immersion blender, you can use a food processor.) Serve with french or pita bread.

Yield: 1 1/2 cups
Prep-time: 10 minutes
Inactive prep-time: 1 hour

 

94. Tzatziki

The world is full to the brim with tzatziki recipes, but this one is inspired by one in Debroah Madison’s Vegetarian Cooking for Everyone. I’ve taken some liberties with it, so I’m not sure if she’d approve. My 6-year-old was a fan of this one.

1 small or 1/2 of a medium cucumber, peeled
1 cup Greek-style plain yogurt
Pinch salt
Pinch ground white pepper
1 clove garlic, peeled, smashed, and chopped fine
1 teaspoon fresh dill, chopped fine
1 teaspoon fresh mint, chopped fine
2 teaspoons freshly squeezed lemon juice (1/2 of a lemon)
1 teaspoon extra virgin olive oil

Remove the seeds from the cucumber by scraping them out with a spoon. Slice the cucumber thinly. In a small bowl, stir together the yogurt, salt, pepper, garlic, dill, mint, lemon juice, and olive oil. Add the cucumber and stir to incorporate. Serve with pita bread.

Yield: 1 1/2 cups
Prep time: 10 minutes

Yogurt 101

This post is a part of a series of 101 ways to enjoy plain yogurt. (Keep scrolling down after you click on link to see the entire list.) For more information about yogurt in general, go to my Yogurt page.

91. Yogurt Drink

This drinkable yogurt is different from a smoothie only in that it is thinner and strained. But even with these subtle differences, my kids were entranced.

1 cup plain yogurt
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup fresh or frozen (thawed) raspberries
1 ripe banana
1 1/2 teaspoons sugar

Mix the yogurt, milk, vanilla, raspberries, banana, and sugar together in a blender until smooth. Pour the mixture through a fine-mesh strainer in order to remove the raspberry seeds. Serve.

Yield: approximately 2 cups
Prep-time: 10 minutes

 

92. Flower Yogurt

I finally dusted off the little bento cutters I bought a year ago. The kids ate it all up. It feels a little unfair. How could they not?

1/2 cup plain yogurt
1 teaspoon freshly squeezed lime juice
1 teaspoon sugar
Watermellon, thinly sliced (about 1/3-inch)
Cantalope, thinly sliced (about 1/3-inch)
Fresh blueberries

In a small bowl, mix together the yogurt, lime juice, and sugar. Set aside. Cut out flower shapes from the watermelon and cantalope with a small bento cutter. Transfer the yogurt to a shallow bowl and top with the flowers and blueberries. Serve immediately.