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(Serious Eats)   Fark Food Thread: ways do you use yogurt to make your meals better? Difficulty: not just 'open container, use spoon to stuff face'   (seriouseats.com) divider line 132
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985 clicks; posted to Main » on 01 May 2014 at 5:00 PM (12 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



132 Comments   (+0 »)
   
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2014-05-01 03:44:46 PM
Stick your dick in it.
 
2014-05-01 03:45:30 PM
I use nonfat Fage Total 0% Greek yogurt instead of sour cream. It's the bomb.


4.bp.blogspot.com
 
2014-05-01 03:45:43 PM

megarian: Stick your dick in it.


I was gonna say balls.. but this works.. mmm cool yogurt on balls..
 
2014-05-01 03:46:42 PM

Purelilac: I use nonfat Fage Total 0% Greek yogurt instead of sour cream. It's the bomb.


[4.bp.blogspot.com image 384x305]


This. Also I put some in my smoothies.
 
2014-05-01 03:46:53 PM

Purelilac: I use nonfat Fage Total 0% Greek yogurt instead of sour cream. It's the bomb.


[4.bp.blogspot.com image 384x305]


We do this also.
 
DGS [TotalFark]
2014-05-01 03:47:11 PM
I believe it was OregonVet that suggested I use greek yogurt to marinate chicken before baking it. That worked out pretty well.
 
2014-05-01 03:47:56 PM
There is some sort of yogurt recipe to but on cauliflower before baking it.. Google it.
 
2014-05-01 03:48:28 PM
The only time we use yogurt is to make yogurt pie. Aside from shepard, it's the only pie I will eat.
 
2014-05-01 03:48:37 PM
Open container.
Stir fruit on the bottom.

Stuff face.
 
2014-05-01 03:50:30 PM
To make tzatziki sauce for lamb burgers.
 
2014-05-01 03:50:56 PM
Plain yogurt and dill when baking a nice plank of salmon.
 
DGS [TotalFark]
2014-05-01 03:50:57 PM

Crono3453: To make tzatziki sauce for lamb burgers.


Happen to have a good recipe?
 
2014-05-01 03:51:31 PM
I mix sugar-free gelatin or pudding mix in with plain Greek yogurt.

Why am I admitting that?
 
2014-05-01 03:52:08 PM
I use it instead of sour cream wherever I can.

Home made tzatziki, too.
 
2014-05-01 03:52:37 PM
 
2014-05-01 03:53:19 PM
www.saveur.com

6 lamb shoulder chops (about 8 oz. each), trimmed
1 large yellow onion, sliced crosswise into ½"-thick rings
Kosher salt and freshly ground black pepper, to taste
1 cup plain Greek yogurt
3 tbsp. olive oil
2½ tsp. ground cumin
2 tsp. ground green cardamom
8 cloves garlic, mashed into a paste
Zest and juice of 1 lemon
6 medium seedless oranges, ends trimmed, halved crosswise
INSTRUCTIONS
1. Place lamb and onion in a 9" × 13" baking dish; season with salt and pepper. Stir yogurt, oil, cumin, cardamom, garlic paste, zest, and juice in a bowl; rub over lamb. Cover with plastic wrap; chill 4 hours.

2. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Remove lamb from marinade and grill, flipping once, until slightly caramelized and cooked to desired doneness, 10-12 minutes for medium; transfer to a serving platter. Grill onion and oranges until slightly charred and tender, 5-7 minutes; serve alongside lamb.
 
2014-05-01 03:53:27 PM
Make with the tzatziki recipes, chop chop.
 
2014-05-01 03:54:28 PM
I like to use it as a base for a marinade for a grilled/smoked  leg of lamb with various herbs
 
2014-05-01 03:55:43 PM
I've made this Miso Chicken Pasta recipe several times and it's really good.

http://www.steamykitchen.com/19797-creamy-miso-chicken-pasta-recipe. ht ml
 
DGS [TotalFark]
2014-05-01 03:56:11 PM

soosh: I like to use it as a base for a marinade for a grilled/smoked  leg of lamb with various herbs


So similar to what I tried with chicken. And it's good to see you in here :)
 
2014-05-01 03:56:41 PM
Yogurt + ranch with veggies.
Yogurt + honey with fruities.

Also use it in muffin recipes as a partial fat replacement. Sometimes I use it to fluff up frozen banana ice cream, but that can end up just turning into a smoothie.
 
2014-05-01 03:56:48 PM
I give it to my oldest dog when he has tummy issues.
I like it with granola or fruit in it.

Otherwise, I only use sour cream when it comes to needing that taste/consistency in my cooking.
 
DGS [TotalFark]
2014-05-01 03:57:04 PM

21-37-42: I've made this Miso Chicken Pasta recipe several times and it's really good.

http://www.steamykitchen.com/19797-creamy-miso-chicken-pasta-recipe. ht ml


Now that's different. I think wifey would love that. Thanks for the share!
 
2014-05-01 03:57:29 PM

Crono3453: To make tzatziki sauce for lamb burgers.


Oh f*ck yeah.
 
2014-05-01 03:57:50 PM
Greek yogurt recipes

Tzatziki (Greek Yogurt and Cucumber Sauce)
(Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't.)

3 cups Greek Yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
 
2014-05-01 03:58:30 PM
Hey, has anyone mentioned tzatziki yet?

Also, mughulai (sp?) Indian cooking.
 
2014-05-01 03:59:49 PM

megarian: Oh f*ck yeah.


It's amazing. Especially with fresh baked pitas
 
2014-05-01 04:01:43 PM
To improve my meals I throw yogurt straight into the trash.
 
2014-05-01 04:02:25 PM

HotWingAgenda: Hey, has anyone mentioned tzatziki yet?

Also, mughulai (sp?) Indian cooking.


Don't ruin this for me, Wing man.
 
2014-05-01 04:02:27 PM
Alton Brown did a "Good Eats" segment on making Gyros (yeee rows, you yay hoos).  It used this as the tzatziki recipe:

16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
 
2014-05-01 04:02:44 PM

Purelilac: Greek yogurt recipes

Tzatziki (Greek Yogurt and Cucumber Sauce)
(Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't.)

3 cups Greek Yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.


Or you can cheat and just use pickles (there's your cucumber/dill combo in one).
 
2014-05-01 04:03:19 PM
Yup - gotta embrace a diet of fruities, veggies & low-fat yogurt - but I draw the line at those f**king rice cakes!
 
2014-05-01 04:09:36 PM

oldfarthenry: Yup - gotta embrace a diet of fruities, veggies & low-fat yogurt - but I draw the line at those f**king rice cakes!


Rice cakes are good with Nutella.

And a Reece's cup and a marshmallow, toasted under the broiler with some whipped cream and caramel sauce. And a fresh strawberry. Gotta keep it healthy.
 
DGS [TotalFark]
2014-05-01 04:11:33 PM

Anne.Uumellmahaye: oldfarthenry: Yup - gotta embrace a diet of fruities, veggies & low-fat yogurt - but I draw the line at those f**king rice cakes!

Rice cakes are good with Nutella.

And a Reece's cup and a marshmallow, toasted under the broiler with some whipped cream and caramel sauce. And a fresh strawberry. Gotta keep it healthy.


To be fair, at a glance it's an awfully short list of things that aren't good with Nutella. Not likely healthy, but c'mon. For many (myself included) it's better to just not buy it because all I need is a spoon and to accept the pending shame. Which is damn easy to do with Nutella.
 
2014-05-01 04:11:43 PM

Anne.Uumellmahaye: oldfarthenry: Yup - gotta embrace a diet of fruities, veggies & low-fat yogurt - but I draw the line at those f**king rice cakes!

Rice cakes are good with Nutella as coasters under a glass of whiskey.


FTFY
 
2014-05-01 04:12:20 PM
My blue cheese dressing with greek yogurt was disappointing.  It seemed overly harsh and did not compliment the vegetables.
 
2014-05-01 04:14:49 PM

21-37-42: Anne.Uumellmahaye: oldfarthenry: Yup - gotta embrace a diet of fruities, veggies & low-fat yogurt - but I draw the line at those f**king rice cakes!

Rice cakes are good with Nutella as coasters under a glass of whiskey. Scotch

FTFY


To be more specific.
 
2014-05-01 04:16:21 PM
I use yogurt to soften my toenails
 
2014-05-01 04:16:51 PM

oldfarthenry: 21-37-42: Anne.Uumellmahaye: oldfarthenry: Yup - gotta embrace a diet of fruities, veggies & low-fat yogurt - but I draw the line at those f**king rice cakes!

Rice cakes are good with Nutella as coasters under a glass of whiskey. Scotch

FTFY

To be more specific.


Not this weekend.  1st weekend in May?  Only Kentucky bourbon will do.
 
2014-05-01 04:22:12 PM
You can replace half the mayo in a recipe with plain Greek yogurt. Cuts the fat significantly.
 
2014-05-01 04:24:49 PM

Tumb tack: megarian: Stick your dick in it.

I was gonna say balls.. but this works.. mmm cool yogurt on balls..


atlfarkette: Purelilac: I use nonfat Fage Total 0% Greek yogurt instead of sour cream. It's the bomb.


[4.bp.blogspot.com image 384x305]

This. Also I put some in my smoothies.



Those posts shouldn't be back-to-back. I read it as "Stick your dick in it ... mmm yoghurt on balls ... I also put some on my smoothies ... " Was that yoghurt or balls on your smoothies? I'm so confused.
 
2014-05-01 04:24:56 PM

Mirrorz: To improve my meals I throw yogurt straight into the trash.


Why don't you respect my culture?
 
2014-05-01 04:26:56 PM
29.media.tumblr.com
I wanna dip my balls in it!
 
2014-05-01 04:32:26 PM

farkingismybusiness: I wanna dip my balls in it!


Better version.

i.imgur.com
 
2014-05-01 04:35:29 PM
To make smoothies smoother.
 
2014-05-01 04:51:03 PM
Now that summer is here: Tzatziki Potato Salad. It's easy and delicious.
 
2014-05-01 04:56:38 PM
Tzatziki
I put a dollop in my hummus on the last  processor cycle.
 
2014-05-01 05:04:40 PM
Baked chicken wangs in yogurt and curry.
 
2014-05-01 05:04:43 PM

DonWrite: Now that summer is here: Tzatziki Potato Salad. It's easy and delicious.


Printed.
 
2014-05-01 05:05:36 PM

Honest Bender: Open container.
Stir fruit on the bottom.

Stuff face.


Too much work.  There's plenty of yogurt that eliminates step 2.
 
2014-05-01 05:07:28 PM
I tend to use it as a base to construct a marinade for South Asian-style grilled meat--or a matrix base for a South Asian dish.
 
2014-05-01 05:08:10 PM
After dinner.

Makes a better antacid than TUMS or Rolaids.
 
2014-05-01 05:08:24 PM
I mix it with whipped cream and freeze it. Yum.
 
2014-05-01 05:10:04 PM

Purelilac: [www.saveur.com image 500x750]

6 lamb shoulder chops (about 8 oz. each), trimmed
1 large yellow onion, sliced crosswise into ½"-thick rings
Kosher salt and freshly ground black pepper, to taste
1 cup plain Greek yogurt
3 tbsp. olive oil
2½ tsp. ground cumin
2 tsp. ground green cardamom
8 cloves garlic, mashed into a paste
Zest and juice of 1 lemon
6 medium seedless oranges, ends trimmed, halved crosswise
INSTRUCTIONS
1. Place lamb and onion in a 9" × 13" baking dish; season with salt and pepper. Stir yogurt, oil, cumin, cardamom, garlic paste, zest, and juice in a bowl; rub over lamb. Cover with plastic wrap; chill 4 hours.

2. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Remove lamb from marinade and grill, flipping once, until slightly caramelized and cooked to desired doneness, 10-12 minutes for medium; transfer to a serving platter. Grill onion and oranges until slightly charred and tender, 5-7 minutes; serve alongside lamb.


ZOMG.
 
2014-05-01 05:11:01 PM
I wanna dip my balls in it too!
 
2014-05-01 05:11:49 PM
I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.
 
2014-05-01 05:12:42 PM

Purelilac: I use nonfat Fage Total 0% Greek yogurt instead of sour cream. It's the bomb.


I can't stand the fat free stuff. It has a weird dry texture. The 2% is a good sour cream replacement though.
 
2014-05-01 05:13:35 PM

Purelilac: I use nonfat Fage Total 0% Greek yogurt instead of sour cream. It's the bomb.


[4.bp.blogspot.com image 384x305]


For cold applications, yes.

In a cooked sauce I haven't found that yogurt works in place of sour cream.  Stroganoff and paprikash are in regular rotation in my kitchen and it's gotta be sour cream.
 
2014-05-01 05:15:27 PM

odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.


If you can find it, mix a couple tablespoons of za'atar into some plain Greek yogurt and use that as a marinade for lamb or chicken prior to grilling.  Tastes like nothing else on earth.  I did some cubed chicken thigh meat this way, threaded onto skewers, and couldn't keep up with the demand.
 
2014-05-01 05:15:59 PM

odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.


I've had success with the dry spices.

Also, Greek yogurt, some horseradish, a little Worcestershire, some fresh black pepper, and a dash of onion powder is really good on beef.
 
2014-05-01 05:19:00 PM
A terrific dip recipe, similar to a certain Uncle's ranch dressing but with some zing from the yogurt:

Dip Mix

1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons sugar
2 teaspoons salt
2 teaspoons Seasoned Salt, see recipe
1 teaspoon celery seed
2 tablespoons parsley
1 teaspoon white pepper

Seasoned Salt

2 Tablespoons salt
2 Teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

Mix 1 to 3 teaspoons (to taste) with 1/2 cup of plain Greek yogurt and 1/2 cup mayo.. Let sit for a few hours in the refrigerator to meld flavors.
 
2014-05-01 05:21:50 PM
Use it as binder in chicken salad instead of mayo
 
2014-05-01 05:23:16 PM

DonWrite: Now that summer is here: Tzatziki Potato Salad. It's easy and delicious.


Or forget the mayonnaise and just make regular tzatiki sauce.
 
2014-05-01 05:23:17 PM
Watching food network today.  The yoghurt has been used a couple times.

I've never tried it.  If it's like crema or sour cream, but healthier I look forward to ideas!

/I eat yoghurt for breakfast, with a banana.
 
2014-05-01 05:24:00 PM

Mirrorz: To improve my meals I throw yogurt straight into the trash.


That 0% fat that everyone sells yogurt is awful. Only edible with lots of sugar and fruit flavorings.

To get full fat greek yogurt, I have to buy Vitamin D milk and make yogurt and strain it myself! Lot of work and it doesn't last long and I can never get the sourness just right but its better than the 0% fat stuff.

Favorite is Tzazaki sauce and also, marinade for Tandoori chicken.

Always good with fruit as well. Can always add it to any dip to get the creaminess and sourness.

My local Middle East place makes a fabulous dipping sauce with Yogurt - they add olive oil and some spices. I have never been able to replicate it.
 
2014-05-01 05:25:57 PM
Mix with ripe bananas and honey on a blender. Put in cupcake molds in the freezer. Enjoy frozen yogurt.

/sub any fruit for bananas
//works great with dulce de leche instead of honey
 
2014-05-01 05:25:58 PM

Jacobin: Use it as binder in chicken salad instead of mayo


Sure. Also works with mac salad, egg salad, etc.

Not a fan of it outside of recipes, though. I grew up with a mother who never thought to stir things like pudding or Jell-o, so I have some serious issues with custard-consistency.

*shudder*
 
2014-05-01 05:26:10 PM
I use it for a bbq chicken marinade: yogurt, garlic, turmeric, garlic, paprika, garlic, salt, garlic, cilantro, and cumin.  And garlic.
Marinade with leg quarters for 2-3 days.  Wipe off the excess and grill
 
2014-05-01 05:27:12 PM
What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?

My favorite dessert is yogurt with honey and something crunchy for dipping.
 
2014-05-01 05:28:12 PM

Purelilac: DonWrite: Now that summer is here: Tzatziki Potato Salad. It's easy and delicious.

Printed.


Ditto. That's a keeper. Hell, I'm tempted to eliminate the mayo altogether.
 
2014-05-01 05:28:21 PM

megarian: Stick your dick in it.

 
2014-05-01 05:30:16 PM
I rub it all over my lips/face and scream BUKKAKE at my wife.
 
2014-05-01 05:31:14 PM
not just 'open container, use spoon to stuff face'

Why the fark not?
 
2014-05-01 05:32:42 PM

js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?


That seems to be the idea.  Now me, I'm of the philosophy that "reduced-fat" or "fat-free" dairy qualifies as a processed food.  They have to take the whole-fat source and do things to it to make it appeal to the diet-conscious.  Since I'm all about as few middlemen between source and table as possible, I go for the original, full-o-fat milk, cream, etc.
 
2014-05-01 05:34:46 PM
Has anyone said use it as a substitute for milk in pancakes and waffles?  Or rather use half milk and half yogurt depending on how thick the yogurt is.
 
2014-05-01 05:35:58 PM

js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?.


Yes, calories and a lowfat diet.
 
2014-05-01 05:37:09 PM
Afgani Chicken kebabs

For the chicken:
1 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 cup fresh lime juice
2 tablespoons olive oil
2 large onions, peeled and thinly sliced
2 cloves garlic, peeled, and crushed
2 tablespoons zest of orange
2 tablespoons yogurt
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 Cornish hens, about 4 pounds, each cut into 10 pieces, or 4 pounds of chicken drumettes, or 3 pounds boneless chicken cut into 1 1/2 inch pieces (chicken drumettes are cheaper)
5 medium tomatoes, halved
6 flat, swordlike skewers
For the baste:
Juice of 1 lime
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
To serve:
2 12-ounce packages of lavash bread
2 limes, cut in half
Parsley sprigs
INSTRUCTIONS
For the chicken:

In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of Cornish hen or chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
Skewer the tomatoes.
Spear wings, breasts, and legs onto different skewers (they require different cooking times).
For the baste:
Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.
 
2014-05-01 05:38:40 PM
Full fat Greek Yogurt + chopped strawberries (or other fresh fruit) + vanilla extract = heaven.

We also do tzatziki, curries, and dressings.
 
2014-05-01 05:39:13 PM

atlfarkette: Purelilac: I use nonfat Fage Total 0% Greek yogurt instead of sour cream. It's the bomb.


[4.bp.blogspot.com image 384x305]

This. Also I put some in my smoothies.


Someone already mentioned balls.
 
2014-05-01 05:39:31 PM
mix it with cottage cheese, milk curd, cream cheese and smear it all over that ass.
 
2014-05-01 05:40:21 PM
Chicken Curry

2 lbs. chicken breast, cut into 1" cubes
1 large white onion, small dice
1 large tomato, small dice
1 tbsp. minced garlic
1 tbsp. minced ginger
3 tbsp. curry powder
Chicken or Vegetable stock
1 cup plain yogurt
4 tbsp. chopped cilantro
1 tbsp. garam masala
Oil or ghee
S & P


1. Season cubed chicken with salt and pepper liberally. Heat 1/4 c. of oil or ghee in a large pan (dutch oven works great) on High and add chicken in batches, frying until golden on the outside. Set seared chicken aside.

2. Add onions, garlic, and ginger to the pan and cook, stirring constantly, until onions begin to turn golden brown.

3. Stir 3 tbsp. of stock to the curry powder and stir to form a paste. Add curry paste and tomato to the onion mixture and stir constantly until spices become extremely fragrant. Add additional fat if necessary.

4. Stir chicken back into the pan and add enough chicken stock to reach the top of the chicken. Add yogurt and sprinkle garam masala and cilantro to the pan. Cover, reduce heat to medium, and simmer for 30 minutes (or as long as you like), stirring occasionally.

5. Serve on top steamed basmati rice with additional chopped cilantro as garnish.

BONUS ROUND!

Add curry powder to a dry pan on medium heat and stir for about a minute to toast the spices before making your paste. It will turn a ho-hum curry powder into a fragrant dust of deliciousness.

Add crushed or ground chilis to the paste to add additional heat if necessary. Chili paste or sriracha works awesome as well.
 
2014-05-01 05:40:59 PM

Mirrorz: To improve my meals I throw yogurt straight into the trash.


I just snorted in the middle of class.
 
2014-05-01 05:42:31 PM
Asked mother in law to pick up plain yogurt.  She bought vanilla yogurt.  Tried to explain why those weren't the same thing.  I'm pretty sure her take away was just that she didn't by the organic or free-range or whatever.
 
2014-05-01 05:42:33 PM

piercer310: Afgani Chicken kebabs


Yep, I'm going to have to make this.
 
2014-05-01 05:43:03 PM

Purelilac: js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?.

Yes, calories and a lowfat diet.


For me it's not so much low fat as it is high protein.

I am pretty boring with my Fage yogurt, but I have it for breakfast most days. Yogurt, granola, peanut butter and honey, plus juice.

Much better than milk and cereal. The protein provides longer term energy and carbs.
 
2014-05-01 05:43:18 PM
I use it on a salad I make:

Dressing:

A few tablespoons of greek yogurt
About 1/4c of crushed/pureed lingonberries
A few tablespoons of lemon juice, use your discretion
A dash of a GOOD balsamic vinegar
Salt (to taste)

Salad:

A bed of mixed greens, heavy on argula
2 - 1/2" thick slices of goat cheese
Crushed walnuts

Add all your dressing crap together, set aside. Coat your goat cheese in the crushed walnuts, put that shiat in a hot oven for a while to heat it up so it's nice and warm. When that's done, put them on top of your greens, and add the farking dressing on top. Done
 
2014-05-01 05:44:16 PM

Purelilac: [www.saveur.com image 500x750]


*siezure*
 
2014-05-01 05:44:40 PM
i.imgur.com
gallon of whole milk
sterilized to 185, cooled to 110
1/2 cup TJ's greek yogurt
8 hours at 100 in a crockpot in an oven heated by a hot pad
drained for 24 hours

A bit easier than it sounds since much of this goes by a stopwatch.

Cheaper to buy it, but if you are already having a tv night....

It's already for the garlic...
 
2014-05-01 05:46:23 PM

praxcelis: js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?

That seems to be the idea.  Now me, I'm of the philosophy that "reduced-fat" or "fat-free" dairy qualifies as a processed food.  They have to take the whole-fat source and do things to it to make it appeal to the diet-conscious.  Since I'm all about as few middlemen between source and table as possible, I go for the original, full-o-fat milk, cream, etc.


It does count as processed food- and they often replace the fat with sugar in reduced fat stuff, which is a lot worse for you than fat is. The whole fat is evil thing never had any hard science behind it, it was a gut thing. Fat you eat turns into fat on your body, right? Turns out that's not the case. If you're worried about getting fat, the Glycemic load is what you should be looking at- your body turns sugars into fat. To turn fat into fat, it has to be turned into sugar first, then turned back into fat. Fat is much better on that front than sugar is. Also, alcohol has no effect- alcohol is not a calorie in the same way a french fry is. It doesn't go through the normal digestive process, and never gets turned into the glucose that gets turned into fat. Good news for the wine, cocktail, and spirits lovers- unless there's added sugar, they will never make you fatter. Bad news for beer lovers- nutritionally, beer is nothing but a shaitload of suspended sugars. Yes, even light beer.

Of course, types of fats matter too. Trans fats are indeed evil. Back away from the margarine, folks. Butter is better for you.
 
2014-05-01 05:46:29 PM

Purelilac: js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?.

Yes, calories and a lowfat diet.


Goat milk yogurt is a great substitute for sour cream for lactose intolerant individuals!
 
2014-05-01 05:46:58 PM
I've been using it a lot lately and not just to eat directly. I use plain Greek yogurt when making flat breads, marinating chicken with curry, and as a butter substitute in a 1:1 ratio when baking. Pretty versatile stuff. Of course, it's pretty good with a bit of honey added in.
 
2014-05-01 05:48:45 PM

piercer310: Afgani Chicken kebabs

For the chicken:
1 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 cup fresh lime juice
2 tablespoons olive oil
2 large onions, peeled and thinly sliced
2 cloves garlic, peeled, and crushed
2 tablespoons zest of orange
2 tablespoons yogurt
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 Cornish hens, about 4 pounds, each cut into 10 pieces, or 4 pounds of chicken drumettes, or 3 pounds boneless chicken cut into 1 1/2 inch pieces (chicken drumettes are cheaper)
5 medium tomatoes, halved
6 flat, swordlike skewers
For the baste:
Juice of 1 lime
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
To serve:
2 12-ounce packages of lavash bread
2 limes, cut in half
Parsley sprigs
INSTRUCTIONS
For the chicken:

In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of Cornish hen or chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
Skewer the tomatoes.
Spear wings, breasts, and legs onto different skewers (they require different cooking times).
For the baste:
Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.


Saved.  Thanks.
 
2014-05-01 05:49:52 PM

js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?

My favorite dessert is yogurt with honey and something crunchy for dipping.


Yogurt with honey and hot toasted crushed almonds, or pecans. So hot they sizzle in the yogurt.
 
2014-05-01 05:53:52 PM
Use yogurt in muffin recipes to keep them from drying out.


Remember when "greek" yogurt meant it was made from goats milk? Good times.
 
DGS [TotalFark]
2014-05-01 05:56:31 PM

praxcelis: odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.

If you can find it, mix a couple tablespoons of za'atar into some plain Greek yogurt and use that as a marinade for lamb or chicken prior to grilling.  Tastes like nothing else on earth.  I did some cubed chicken thigh meat this way, threaded onto skewers, and couldn't keep up with the demand.


How spicy is that seasoning?
 
2014-05-01 05:59:53 PM

piercer310: Afgani Chicken kebabs


28.media.tumblr.com
 
2014-05-01 06:00:16 PM

mr0x: That 0% fat that everyone sells yogurt is awful. Only edible with lots of sugar and fruit flavorings.


I don't even know why you quoted me but I'm correcting your comment anyway.
 
2014-05-01 06:00:59 PM
http://www.esquire.com/blogs/food-for-men/how-not-to-get-drunk

How to Drink All Night Without Getting Drunk

Koch told me that for years he has swallowed your standard Fleischmann's dry yeast before he drinks, stirring the white powdery substance in with some yogurt to make it more palatable.
"One teaspoon per beer, right before you start drinking."
He'd learned the trick from his good friend "Dr. Joe," a craft beer legend in his own right.  Educated at Harvard with a troika of degrees (a BA, a JD, and an MBA), Koch is no slouch, but the late-Joseph Owades was a flat-out genius. With a PhD in biochemistry from Brooklyn Polytechnic Institute and an early job in the fermentation sciences department at Fleischmann's, Owades probably knew more about fermentation and alcohol metabolism than perhaps any man who has ever lived.

www.esquire.com
 
2014-05-01 06:01:30 PM
cookies + milk + yogurt + blender

/obviously one of these doesn't go in with the others when you do this
 
2014-05-01 06:06:55 PM
Dannon coffee yogurt.  Practically a food group for me.

Take small cereal bowl.  Put brownie or slice of chocolate cake in bottom of bowl.  Pour one container of Dannon Coffee Yogurt over cake/brownie.  Eat with spoon, making sure to get both cake and yogurt in each bite.  Heaven.

For the weirder among you:

Spread coffee yogurt on both sides of middle slice of bread in a double-decker corned-beef-on-rye sandwich.  Dip corner of sandiwch in remaining yogurt with each bite.
 
2014-05-01 06:07:38 PM
Healthier chicken nuggets:

coat pieces of chicken in plain yogurt, roll in panko, bake on wire rack.
 
2014-05-01 06:12:05 PM

lewismarktwo: Has anyone said use it as a substitute for milk in pancakes and waffles?  Or rather use half milk and half yogurt depending on how thick the yogurt is.


Absolutely!  I don't measure, just add until the consistency is correct.  I use fat-free plain yogurt when making pancakes or biscuits, again, adding enough until the consistency is correct.  Also, when making pancakes use mineral water - adds more CO2, thereby making fluffier pancakes.
 
2014-05-01 06:12:29 PM
I assume its been said many times in this thread... but count me in as someone who prefers using yogurt over sour cream in chili, tacos, etc.
 
2014-05-01 06:13:47 PM
On toast with cinnamon. Awesomeness is awesome.
 
2014-05-01 06:15:31 PM

DGS: praxcelis: odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.

If you can find it, mix a couple tablespoons of za'atar into some plain Greek yogurt and use that as a marinade for lamb or chicken prior to grilling.  Tastes like nothing else on earth.  I did some cubed chicken thigh meat this way, threaded onto skewers, and couldn't keep up with the demand.

How spicy is that seasoning?


I wouldn't call it spicy, but it is a very strong distinctive flavor.  Za'atar is like garam masala--there are as many recipes as there are families to make it and there isn't a One True Blend.  The one I get is from MarketSpice in Seattle, and it's more of an Israeli version with a very distinct sumac flavor.  I've even sprinkled it in olive oil and balsamic for dipping bread.
 
2014-05-01 06:18:12 PM

AllUpInYa: Healthier chicken nuggets:

coat pieces of chicken in plain yogurt, roll in panko, bake on wire rack.


I also use yogurt to adhere bacon strips to the wieners, when I'm making Mexican hot dogs ... this wasn't a "HEALTHY uses of yogurt thread," was it?
 
2014-05-01 06:27:01 PM

keithgabryelski: http://www.esquire.com/blogs/food-for-men/how-not-to-get-drunk

How to Drink All Night Without Getting Drunk

Koch told me that for years he has swallowed your standard Fleischmann's dry yeast before he drinks, stirring the white powdery substance in with some yogurt to make it more palatable.
"One teaspoon per beer, right before you start drinking."
He'd learned the trick from his good friend "Dr. Joe," a craft beer legend in his own right.  Educated at Harvard with a troika of degrees (a BA, a JD, and an MBA), Koch is no slouch, but the late-Joseph Owades was a flat-out genius. With a PhD in biochemistry from Brooklyn Polytechnic Institute and an early job in the fermentation sciences department at Fleischmann's, Owades probably knew more about fermentation and alcohol metabolism than perhaps any man who has ever lived.

[www.esquire.com image 614x385]


That sounds like a great way to waste a lot of money and beer.
 
2014-05-01 06:30:41 PM

Purelilac: [www.saveur.com image 500x750]

6 lamb shoulder chops (about 8 oz. each), trimmed
1 large yellow onion, sliced crosswise into ½"-thick rings
Kosher salt and freshly ground black pepper, to taste
1 cup plain Greek yogurt
3 tbsp. olive oil
2½ tsp. ground cumin
2 tsp. ground green cardamom
8 cloves garlic, mashed into a paste
Zest and juice of 1 lemon
6 medium seedless oranges, ends trimmed, halved crosswise
INSTRUCTIONS
1. Place lamb and onion in a 9" × 13" baking dish; season with salt and pepper. Stir yogurt, oil, cumin, cardamom, garlic paste, zest, and juice in a bowl; rub over lamb. Cover with plastic wrap; chill 4 hours.

2. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Remove lamb from marinade and grill, flipping once, until slightly caramelized and cooked to desired doneness, 10-12 minutes for medium; transfer to a serving platter. Grill onion and oranges until slightly charred and tender, 5-7 minutes; serve alongside lamb.


Do you pat the excess yogurt off with paper towels or grill it yogurt-on?

I would do it with pork and yes.
 
2014-05-01 06:37:38 PM
I take some ground chicken, cook it up in a fry pan with a few dashes of lemony chicken seasoning and a splash of white wine if I have it. Spoon some onto a tortilla with some fresh parsley and a heaping spoonful of plain yogurt, wrap it up and it's a delicious lunch!

I've made it for other people before and they asked for seconds.
 
DGS [TotalFark]
2014-05-01 06:43:05 PM

praxcelis: DGS: praxcelis: odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.

If you can find it, mix a couple tablespoons of za'atar into some plain Greek yogurt and use that as a marinade for lamb or chicken prior to grilling.  Tastes like nothing else on earth.  I did some cubed chicken thigh meat this way, threaded onto skewers, and couldn't keep up with the demand.

How spicy is that seasoning?

I wouldn't call it spicy, but it is a very strong distinctive flavor.  Za'atar is like garam masala--there are as many recipes as there are families to make it and there isn't a One True Blend.  The one I get is from MarketSpice in Seattle, and it's more of an Israeli version with a very distinct sumac flavor.  I've even sprinkled it in olive oil and balsamic for dipping bread.


Ok, good reference. I'd love it... wifey not so much. *shakes fist*
 
2014-05-01 06:48:38 PM

js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?

My favorite dessert is yogurt with honey and something crunchy for dipping.


It is for me. Dairy in general, for my tastebuds anyway, is a good way to cut a lot of calories. The texture sucks but you get used to it. Then when I'm out for a meal and end up with full fat sour cream it's SO unbelievably delicious and I have to go back to square one.........

I make tzatziki with just yogurt garlic and cucumber on the cheese grater. Hardly gourmet, but good for a snack.
 
2014-05-01 07:00:26 PM

keithgabryelski: How to Drink All Night Without Getting Drunk


Why the fark would I be drinking all night then? That's the point.
 
2014-05-01 07:05:19 PM
Yogurt-covered bookmark.
 
2014-05-01 07:16:52 PM

DGS: I believe it was OregonVet that suggested I use greek yogurt to marinate chicken before baking it. That worked out pretty well.


My mom did this. Came out really soft and tender, but sour. I prefer lemon chicken for sours.

/Stir in brown sugar and yogurt is amazing
 
2014-05-01 07:28:46 PM

cptjeff: Also, alcohol has no effect- alcohol is not a calorie in the same way a french fry is. It doesn't go through the normal digestive process, and never gets turned into the glucose that gets turned into fat. Good news for the wine, cocktail, and spirits lovers- unless there's added sugar, they will never make you fatter. Bad news for beer lovers- nutritionally, beer is nothing but a shaitload of suspended sugars. Yes, even light beer.


Fructose is also processed by the liver and not by insulin.

Doesn't mean eating fructose is any better than eating glucose.

HFCS is originally called high fructose corn syrup because back in the day, fructose was considered healthy because it came out of fruits and doesn't cause insulin spikes. Though, HFCS is 55% fructose and table sugar is 50% fructose.
 
2014-05-01 07:45:51 PM
slice up some yard bird breasts and brown in a tablespoon of butter. unsalted, glorious butter.

add some sliced green peppers and onions until the onion is almost done

stir a tablespoon of flour and tablespoon of paprika into a carton of plain old plain yogurt and mix in with the chicken and peppers. bake in the oven half hour or so at 350. serve with warm pita bread and potatoes, mashed or roasted or what the hell ever you want
 
2014-05-01 07:55:05 PM

Anne.Uumellmahaye: oldfarthenry: Yup - gotta embrace a diet of fruities, veggies & low-fat yogurt - but I draw the line at those f**king rice cakes!

Rice cakes are good with Nutella.


As an aside from an American who's lived in South Korea, it's annoying to try to explain to Koreans that "rice cake" in American English means those dry puffed things, not ddeok (which, admittedly, is a KIND of rice cake).

It's sort of like how "pickle" in American English means gherkin, or "corn" means "maize."  But worst of all was when I bought something Koreans called "cornbread" *shudder*
 
2014-05-01 07:58:45 PM

Half Right: To make smoothies smoother.


static.ifood.tv

I've seen several people mention adding youghurt to smoothies but so far, nobody has mentioned lassis, which are all kinds of awesome.
 
2014-05-01 08:10:39 PM
Any baking recipe that calls for buttermilk. Mix one part plain yogurt with one part milk.
 
2014-05-01 08:11:51 PM
Oh yeah, then top your chocolate chip buttermilk pancakes with it.
 
2014-05-01 08:26:35 PM
50 50 yogurt and mayo. Whip the shiat outta it with one of those electric whippets. Add shredded cabbage. Mix. Bake up some cod and warm some corn tortillas.....tada
Homemade Rubio fish tacos but better.
 
2014-05-01 08:32:07 PM
because I want my food to smell like puke.
 
2014-05-01 08:59:36 PM

gsnfl: 50 50 yogurt and mayo. Whip the shiat outta it with one of those electric whippets. Add shredded cabbage. Mix. Bake up some cod and warm some corn tortillas.....tada
Homemade Rubio fish tacos but better.


win!
 
2014-05-01 09:08:39 PM
yeah gonna have to try some of these sauces
 
2014-05-01 09:41:30 PM
I stir the thick Greek stuff into a spicy salsa to cut the hear and give it a dose of creaminess. Also cuts the heat in many a vindaloo.....
 
2014-05-02 12:12:03 AM
Mast o musir: Add chopped shallots, leave in fridge for about a day.

Dip your flatbread in it.
 
2014-05-02 01:32:31 AM

Gonz: keithgabryelski: How to Drink All Night Without Getting Drunk

Why the fark would I be drinking all night then? That's the point.


So you can remember the date rape, duh.
 
2014-05-02 02:13:15 AM
i.imgur.com
 
2014-05-02 02:50:56 AM
turkish terbiyeli chicken soup.  to die for.

boil up a few chicken breasts, save the broth.
shred chicken into broth.
mix 2 cups of yogurt, 2 eggs, 3 tablespoons of flour, the juice from a lemon or 2 and some water.
whisk it into broth and bring to a simmer.
enjoy with crusty bread.
yummmmmmm
 
2014-05-02 03:38:04 AM

canavar: turkish terbiyeli chicken soup.  to die for.

boil up a few chicken breasts, save the broth.
shred chicken into broth.
mix 2 cups of yogurt, 2 eggs, 3 tablespoons of flour, the juice from a lemon or 2 and some water.
whisk it into broth and bring to a simmer.
enjoy with crusty bread.
yummmmmmm


I have GOT to try that.
 
2014-05-02 08:26:30 AM

Literally Addicted: I use it instead of sour cream wherever I can.

Home made tzatziki, too.


Homemade tzatziki with homemade gyros.
 
2014-05-02 01:37:23 PM
I use soy yogurt in my vegan muffins. Makes them nice and moist!

I have a recipe for pineapple/raisin/carrot muffins that calls for a 6 oz. container of vanilla soy yogurt, which I can't find, so I use mango peach instead. Yummy!
 
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