All in cooking with yogurt

Quinoa Pancakes with Cranberry-Apple Compote

Sarah
cooking with yogurt, health

Encased in my new rain coat, the hems of my jeans heavy with water, I found myself trudging through the downpour last Wednesday in search of tea and chocolate. It was on this trek that ideas for a decadent weekend breakfast started flying around in my head. I often dream of hearty and warming comfort foods when trapped in less-than-comfortable situations. Wednesday was no exception. I originally wanted to make gingerbread pancakes, because I've been craving its spicy and seasonal essence ever since we hit December. Gingerbread never fails to completely envelop me in holiday spirit. But as I began to measure ingredients and search the premises for compote-appropriate fruit, I found myself making something else entirely. The batter for these cakes still contains a fair amount of ground ginger and is sweetened only with molasses, but what really shines is the addition of toasted almond meal and the way it dances on the palate with the subtly-spiced compote. Before I grind my almonds into meal, I let them roast for a bit to become fragrant and delicate. This makes a world of difference. I also added some quinoa I'd prepared for breakfast the day before, which contributed a chewiness and unique, dense texture. It made the cakes especially filling and even more protein-packed, a perfect way to start the day.

On a different note, after Wednesday's rainstorm we had the most beautiful sunset over the hills. The colors, like macerated strawberries fading into cotton candy, seemed to bleed out of the skyline and saturate what was left of the light. A sight like this never fails to make me feel completely alive and in awe of the earth. Gazing at it, I feel renewed.

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Quinoa Pancakes with Cranberry-Apple Compote // Makes 10 small cakes

Ingredients

3/4 cup whole-grain spelt flour

1/2 cup almond meal

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

pinch of salt

1/3 cup prepared quinoa

3 tablespoons molasses

1 large egg, lightly beaten

1/2 cup plain yogurt

3 tablespoons melted coconut oil or butter (or substitute light olive oil)

seeds from 1-inch section of vanilla bean, or 1 teaspoon vanilla extract

1/4 cup water

Compote

1 apple, chopped (I leave the skin on)

1/2 cup frozen cranberries (not thawed)

apple juice

1 cinnamon stick

pinch of ground cloves

1 tablespoon honey (optional)

Directions

-In a large bowl, whisk together the flour, almond meal, baking soda & powder, spices, and salt. Set aside.

-In a medium bowl, whisk together the quinoa, molasses, egg, yogurt, melted oil or butter, and vanilla bean. Add wet ingredients to dry, stirring just until incorporated. Add the 1/4 cup water slowly, if needed, to thin the batter. Set aside and let rest while you make the compote.

-In a medium saucepan, combine fruit, spices and honey, then add enough apple juice to just barely cover. Simmer over medium or medium-low heat, stirring occassionally, until cranberries have burst and apples are very soft, about 15 minutes. Remove from heat and remove cinnamon stick. With a potato masher or pastry cutter, slightly mash everything together. Stir, cover, and set aside until ready to serve.

-To cook the quinoa pancakes, preheat a nonstick skillet or cast-iron griddle over medium-low heat. Grease with coconut oil or butter if desired. Scoop batter by 1/4-cupfull onto the pan and cook until bubbles begin to form, about 4-5 minutes. The batter is delicate and the pancakes will be very soft, so you want to cook them low, long and thoroughly or else they will be hard to flip. Once cooked on one side, flip and cook for another 2 minutes or so. Continue until all batter is used.

-Serve pancakes with plenty of compote. I didn't need any maple syrup!

Mushroom Polenta Tart

Sarah
cooking with yogurt, dinner, greens

December. It's December. Indeed it is. December the third, to be exact. Day number three of the 31 craziest, most hectic, most stressful and swiftly-moving days of the entire year. Much like the test you forgot to study for, we wake up on December third (or first, for that matter) and realize with a jolt of panic that we've barely prepared. Every day this month we will be expected to perform, and yet we don't know the script. There are papers to write and finals to take, not to mention gifts to buy or make and parties to plan and attend. As I look ahead at my to-do list for the next four weeks, however, I feel strangely calm. Amidst the clamor that's about to ensue, I feel collected and composed. I have no idea why, and I'm afraid to question it for fear it will disappear. Therefore, I won't talk about it anymore except to say: I am grateful. Although, I want to take a moment to reflect on the concept of resolutions, because in a few short weeks it will be New Year's Eve and we'll all be making them. Now... I can understand why the idea of starting the new year off in a better way is appealing: We are all somewhat attracted to the idea of reinventing ourselves, emerging from the dark and indulgent days of December ready to become new people. Physically, mentally or intellectually, it doesn't matter. We are a people of progress and of improvement, and I believe this is why we make resolutions in the first place. But why on January first, exactly one month after the day many of us feel is the start of that time when our jeans stop fitting and we lose all self-control? Why not today, on December third? Let's take a momentary mental step back to realize that this day is just like any other day. The sun will rise, we'll go about our daily tasks, the sun will set and we'll do it all again tomorrow. Why is January first so significant, other than the fact that it marks the start of 2011? A resolution is, simply, to resolve to do something. Whatever your "New Year's resolutions" are going to be (because I'm sure some of you have already started a list of things you plan to undo after December), why not make your resolutions today? My main life complaint, for example, is that I'm horrible at saying no. I'm a pleaser. If something sounds appealing, I say yes, always and without fail. And I hate letting people down. But lately, the effects of doing this for so many years have started to take their toll on me, both mentally and physically, and it is time for me to be adamant. Therefore, my resolution is to simply live more simply. Starting today, I will not acquire any additional activities or hobbies or jobs that I desperately want but just thinking about how to make them fit into my schedule causes me to break out in sweat. If an opportunity comes along that fits the standards for living simply, I will think carefully before I say yes. There's my resolution. I easily could have waited until January first, and then I guess it would have felt more monumental. But I'm making it today. Much like this rustic polenta tart, the rest of the month of December for me will be about noticing and embracing life's little joys and comforts. Perfection is sometimes nearly obtained when a few humble ingredients join to form a beautiful complex of flavors, warming and filling for body and soul and delicious in its simplicity. May your December be sweet, simple and comfortable. May you enjoy this polenta.

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Mushroom Polenta Tart // serves 8

-Adapted from 101 Cookbooks- Ingredients: 1 cup whole-grain cornmeal 1 cup water pinch of salt 1 portobello mushroom, diced 1 sprig fresh rosemary, chopped 1 cup vegetable broth 1/3 cup plain yogurt 1 tomato, thinly sliced, for garnish grated parmesan cheese, for serving Instructions: Preheat the oven to 400' degrees. Butter and flour (or line bottom with parchment paper) one 8-9-inch glass pie plate or regular tart pan. In a medium bowl, combine the cornmeal with water and salt. Stir and set aside. In a large thick-bottomed skillet over medium-high heat, cook onions with olive oil until starting to brown. Add mushrooms and rosemary, cooking for a few minutes more. Once cooked through, remove from heat and set aside. Bring the vegetable broth to a boil in a medium saucepan, add the water and cornmeal mixture, bring back up to a boil and stir until it is thicker than a heavy frosting - about 5 minutes. Remove from heat and stir in about 2/3 of the onion/mushroom mixture, the yogurt and some freshly ground black pepper. Spoon the mixture into the prepared pan, spreading it to an even thickness, and top with sliced tomatoes then the remaining onion/mushroom mixture. Bake for about 45 minutes, or until the cornmeal is firm and begins to pull away from the sides of the pan a bit. Serve with sauteed kale and nutmeg, as I did.

A Retreat

Sarah
Yogurt, cooking with yogurt, figs

There is really nothing better than the sounds and smells of baking on a chilly Saturday morning. Sipping hot tea, gazing out the window at fragrant pine trees and a sprinkling of snow, preparing a healthy breakfast spread... This is pure bliss. Nothing comes close to a few days with limited phone service or internet access in its ability to bring me back down to Earth and remind me of the simple pleasures in life. It is one of the only times when I feel truly and completely relaxed, able to savor my morning meal and linger around in my pajamas for as long as I please.

On Friday, we packed our bags and loaded the cooler for a weekend getaway to Lake Tahoe. Along with plenty of socks and sweaters and scarves, I brought with me the ingredients to make Meyer Lemon and Fig Scones. It wasn’t until our 11:30 p.m. arrival that I realized I had forgotten the butter in my freezer at home-- so, other than a quick trip down the hill to the grocery store at 8 a.m., my Saturday morning was perfect. These scones are very unique. I used spelt flour, which is lower in gluten and high in protein and fiber. I also added some toasted almond meal for more flavor and texture. Goat milk yogurt lends itself wonderfully as a fat, and as we’ve seen before, I am a huge fan of cooking & baking with yogurt. Since saturated fats are a rarity in my diet, I am sometimes left with a heavy-stomach feeling after eating them. I find that goat milk products, because of the reduced fat and lactose content even in their whole form, assist my digestion of them; so you’ll notice that I used goat milk butter as well. Feel free to substitute with any butter or yogurt you desire, though. Along with a zested Meyer lemon (from Erika’s Kitchen!) and plenty of dried Mission figs, these breakfast treats were everything I hoped they would be. Scenes from our serene morning:

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Meyer Lemon & Fig Goat Yogurt Scones:

So I realize that ‘moist’ is an over-used description, but I’m hard to please when it comes to scones, and adding yogurt here made for the most soft and pillowy clouds of moisture I have ever met in a scone. I have found my go-to scone recipe, to be sure. Inspired by Capretta's goat yogurt scone recipe.

Ingredients 2 1/2 cup spelt flour 1/2 cup toasted almond meal 1 Tbsp baking powder 1/8 cup turbinado sugar or raw honey 1/2 tsp. salt 1/4 tsp. ground ginger 1/4 tsp. ground cinnamon 2 small eggs or 1 extra large egg 1/2 tsp. vanilla extract 2/3 cup whole milk goat yogurt 1/4 pound Meyenberg Goat Butter (about 7.5 Tbsp) zest from 1-2 Meyer lemons (enough to make 1 Tbsp) 8-10 dried figs, chopped Instructions
  • Preheat oven to 400 degrees F. Chill Goat Butter in freezer until cold.
  • Mix flours, baking powder, sugar, salt, ginger and cinnamon until well blended.
  • Crack eggs and beat well in a small bowl.  Then add yogurt, lemon zest and vanilla and mix.
  • Remove Goat Butter from freezer and grate into the flour mixture with the coarse side of a box grater.
  • Use hands to work butter into flour mix until well incorporated.
  • Pour in liquids and stir until just incorporated. Add figs and gently incorporate.
  • With wet hands, form dough into 8 large rounds and place on a lightly oiled and parchment-lined baking sheet. Sprinkle with more turbinado sugar.
  • Bake 15-20 minutes, until lightly brown*
*I was at high altitude, so your baking time may be different.

I'll Have It To-Go, Please: PFB Number Six

Sarah
Project Food Blog, Yogurt, beans, cooking with yogurt
Let's take a trip.

At this point, it doesn't matter where we're going. That's up to you.

All I'm concerned with is what we're going to eat along the way.

For this challenge, I wanted to employ a casual, eat-with-your-hands mentality. We're bringing back the rustic theme and giving it a little south-of-the-border flair. The menu items for this gourmet meal-to-go travel extremely well. They are easy, quick to prepare, and simple, although the flavors are quite the opposite. As usual, I looked for inspiration in the out-of-the-ordinary. I wanted to combine elements that you wouldn't immediately put together, but become surprisingly wonderful friends on your palate. The other requirement is that they had to remain intact in a cooler. Stay tuned for recipes in the next post!

For our main dish on this trip, we have some Black Bean Falafel with a Spicy Dill Greek Yogurt dip. Greek yogurt is wonderful for this. It is smooth, creamy and tangy, and so much healthier than sour cream. With subtle spice, it compliments the earthy cumin in the black bean falafel, while at the same time cooling the fire in your mouth.

Next up: Our side is a Smashed Pea Guacamole with Cilantro, Ginger and Lime. The peas are so fantastic! They give the guac amazing color and really unique texture. Somehow, this guac tasted more creamy to me than usual. It is pretty unique all around, actually, because the fresh ginger takes it up a notch. This is the most interesting guacamole you will ever taste. Another plus: Did you know that green peas are the only source of protein from a fresh vegetable? Normally, we can't call guacamole 'high in protein', but green peas have almost 6 grams per cup. Serve this side with some blue corn tortilla chips.

Our on-the-go dessert and beverage is a Goat's Milk Mexican-Spiced Hot Cocoa with Cinnamon-Sugar Tortilla Crisps for dipping. A rich and creamy cup of hot chocolate is especially necessary with this currently gloomy Bay Area weather. These two elements are wonderful by themselves, but when dunked in your steaming mug, the tortilla crisps are entirely different. Also, I might say that using goat's milk is essential here. It provided a tangy backdrop to balance the richness of the chocolate and the depth of flavor from almond extract and spice.

Transfer everything to individual tupperware containers. The tortilla crisps will be fine in a ziploc bag and the cocoa fares well in a thermos or two.

If you want to use an ice pack, I suggest placing it next to the yogurt dip and guacamole and far away from the hot cocoa. The only utensils you will need for this meal are your hands,

the blue corn chips,

and toothpicks!

Pack it all into your cooler (thanks Foodbuzz!):

And be on your way! Whether you're tailgating, hiking, having a picnic, watching football with friends, or traveling great distances...

Whether by car, by bus, by train or by bike...

I wish you safe travels, wherever the road may take you.

Banana Oatmeal Yogurt Bread

Sarah
Yogurt, cooking with yogurt
I decided to put my knowledge of cooking with yogurt to good use while making breakfast for the week. As I have mentioned before, I really like to make a healthy batch of chai-spice banana muffins or a loaf of cranberry-apple-pecan bread on Sunday to help make my mornings easier. I challenge myself by attempting to bake my entire breakfast into a bread- everything I would ordinarily include in my fast-breaking meal must be in there. This bread, I might say, is quite successful. It has pretty much all I could ever want: Sweet bananas, tender oatmeal, probiotic-filled yogurt, minimal sugar, ground flaxseed, a little almond butter, and whole-grain flour. The only thing I might add is another serving of fruit on the side. And, ahem, please excuse the blurry photo. I was so excited to serve myself another slice that I didn't try very hard. You understand, I'm sure. I used only spelt flour to make this bread, as opposed to half or three-quarters of the flour amount. Therefore, the bread is really dense, but not lacking in moisture because the yogurt does a fantastic job of replacing fat. It's not too heavy, either. Although related to wheat, spelt flour is easier to digest and doesn't give me the super-full-feeling stomach that wheat products sometimes do. If spelt flour isn't your thing, I've added a suggestion at the bottom of the recipe for reproducing it with different flours. I'm curious about trying almond meal flour next time! Banana Oatmeal Yogurt Bread Ingredients: 1/2 cup old fashioned oats 2 cups whole-grain spelt flour 1 1/2 tsp. baking soda 1/2 tsp. baking powder pinch of salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1 Tbsp ground flaxseed 2 1/2 small ripe bananas, mashed 1 tsp. vanilla extract 2 Tbsp smooth almond butter 2 Tbsp olive oil 1/4 cup brown sugar, packed 1/2 cup organic, nonfat yogurt unsweetened coconut for garnish (optional) Instructions: -Preheat oven to 350. Grease a loaf pan or line with parchment paper. -Combine oats with 1 cup hot water in a small bowl. Stir and set aside. -In a large bowl, combine flour, baking soda, baking powder, salt, spices and flax. -In a medium bowl, stir together almond butter and olive oil until the oil is incorporated. Add mashed bananas, brown sugar, and yogurt. Stir thoroughly. -Make a well in the center of dry ingredients and add wet ingredients. Stir just until flour is completely moistened- spelt flour gets tough if mixed too much. -Pour mixture into prepared pan. Lick the spoon because you don’t have to worry about eggs. Bake for 35-40 minutes, until a tester comes out relatively clean. Let cool, invert onto a rack, and thoroughly enjoy! *Note- It’s difficult to substitute other flours in for spelt because they will require more liquid ingredients. If you so choose, I suggest using 1 1/2 cups wheat flour, adding 1/4 cup of oil, and perhaps some milk in 1/4-cup increments until you get the texture right. After all, it’s all about experimentation anyway!