Greek Yogurt: MIY (make-it-yourself)

By Jen, on April 12th, 2010%

Sure, you can buy Greek yogurt…but it’s more fun to make-it-yourself. All you need is a colander, a kitchen towel and some time. Learn how to make Greek yogurt from Mark Bittman of the The New York Times.

Tips for making your own Greek yogurt:

  • Keep fat in check. Start with low-fat or fat-free plain yogurt.
  • Check the label. Choose yogurt without added gelatin or other thickeners. Gelatin binds the liquid, preventing it from draining away.
  • Stay cool. Keep yogurt refrigerated during the straining process.

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Parmesan Parsnip Mash

By Jen, on January 30th, 2010%

Many vegetables aren’t loved, but some are downright ignored. Parsnips tend to go unnoticed, even though they make a tasty and substantial addition to many dishes. The mildly sweet flavor really comes through when parsnips are simply roasted or boiled and mashed. Here’s a simple yet impressive recipe for making mashed parsnips.

Parmesan Parsnip Mash

Parmesan Parsnip Mash
1 pound parsnips, peeled and cut into chunks
4 cups cold water
1/2 teaspoon coarse salt
1 tablespoon extra virgin olive oil
1/4 cup fat-free (0%) plain Greek yogurt
1/8 teaspoon coarse salt
Freshly ground black pepper
1/4 cup freshly shredded Parmesan cheese

In a 3-quart saucepan combine parsnips, water and 1/2 teaspoon salt. Bring to boiling; reduce heat and simmer 20 to 25 minutes until parsnips are very tender. Drain; return parsnips to saucepan. Mash with a potato masher or fork. Stir in olive oil, yogurt, 1/8 teaspoon salt and pepper to taste. Stir in half of the Parmesan cheese. Spoon into a serving bowl. Sprinkle with remaining Parmesan cheese.

Makes 4 servings
Tip: If you prefer a creamier texture and milder flavor, use potatoes in place of some of the parsnips. Try 1/2 pound parsnips and 1/2 pound potatoes.

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Greek Yogurt Dip with Feta

By Jen, on December 22nd, 2009%

Greek yogurt is an amazing ingredient. Extra thick and creamy, it’s the perfect yogurt to use in recipes when you want richness and tang. But beware, 8 ounces of full fat Greek yogurt can have as much as 23 grams of fat! Look for fat-free (0%) or reduced-fat (2%) Greek yogurt. It’s still incredibly thick and rich, but without all the fat. Next time you make a creamy dip or salad dressing, try swapping Greek yogurt for sour cream. You’ll be amazed at the results.
Here’s a favorite Greek yogurt dip recipe I created. Great served with fresh veggies or spread on whole grain crackers.

Greek Yogurt Dip with Feta


Greek Yogurt Dip with Feta
1 cup fat-free (0%) plain Greek yogurt
1/2 cup crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley or chives
1 tablespoon extra virgin olive oil
1 teaspoon finely shredded lemon peel
Freshly ground black pepper

In a small bowl, stir together yogurt, feta, parsley, olive oil and lemon peel. Season to taste with pepper. Serve immediately or cover and refrigerate up to 2 days. Serve with fresh veggies or whole grain crackers. If desired, garnish with additional feta and parsley.

Makes about 1 1/3 cups

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