Tag Archives: yogurt

Banana Bread with Bittersweet Chocolate, Whole Wheat, and Olive Oil

I’m not going to disappoint anyone by telling you that banana bread is really cake, right?  And this banana “bread” is no exception.  It has a couple of healthful flourishes, yes–whole wheat flour replaces some of the white flour, and olive oil and yogurt stand in for butter–but it remains a sweet, dense, chocolatey cake.

And to be honest, I like whole grains in sweet baked goods at least as much for their hearty flavor as for any health benefit they confer (I mean, we’re still talking about cake here).  These whole wheat chocolate chip cookies, this rye flour zucchini bread (also a cake, of course)—the whole grains add a layer of flavor and texture that leave more refined baked goods tasting rather insipid in comparison. Continue reading

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Chilled Beet and Yogurt Soup

I know, I know.

I was posting hot soup recipes in July and August and now that it’s October I’m coming at you with a cold one.  I’m untraditional like that.  Let’s roll with it.

This is a beet lover’s beet soup.  And while I’m exactly not a beet lover anymore, I still speak the language.  And as beet preparations for non-beet-lovers go, this one has a lot to recommend it.  The beet’s sweet earthiness is tamed a bit here by the tang of yogurt and lemon.  And there are only five ingredients.  And oh, the color.  Continue reading

Baked Eggs with Greens, Yogurt, and Spiced Butter

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It’s a fact of life: sometimes things go wrong in the kitchen.  Sometimes very wrong.  No big deal, it happens.  Those are the recipes (and there are many) I never tell you about here–except, of course, for when I do.  (Ask me some other time about the all the dull things I’ve done with spinach, the watery attempts at Indian food, or those disgusting microwave potato chips.)  But today, this is a story of redemption.

Last time I combined softly-cooked eggs with greens and yogurt, the dish was a bust.  And you weren’t surprised.  But this time!  Things are different this time, friends.  Or, rather, things are much the same, but a few secret ingredients take the dish in a whole new, and altogether delicious, direction.  (Thank you, Yotam Ottolenghi, for your good ideas.)

The basics are the same: a bed of sauteed greens, perfectly-for-you-cooked eggs, and creamy, garlicky, salty yogurt.  The detail that ties it all together, though, is pure decadence: a generous drizzle of spiced butter in which you’ve crisped a few leaves of sage.  So much for my original plan to make a healthier-than-hollandaise sauce for poached eggs–but it’s so worth it. Continue reading Baked Eggs with Greens, Yogurt, and Spiced Butter (click for recipe)

Grilled Eggplant with Cumin-Basil Yogurt Sauce

Seattle being Seattle (read: located above the 47th parallel), we are expecting almost 16 hours of sunlight on the summer solstice this week.  These long hours of light don’t always herald summer’s arrival, though.  We usually say that summer starts after the Fourth of July in Seattle.  We hope.

You know what else doesn’t start until July?  My CSAs.  Yes, that’s right, plural, CSAs.  Two big boxes of gorgeous produce–one mostly fruit and the other mostly veggies–for twenty weeks.  I can’t wait.

For those of you in the Seattle area who haven’t thrown your lot in with a CSA yet, there are lots of great options in our area, but I truly love the two that we are getting this year.  The first is from Tonnemaker’s organic farm and orchards, which provides a weekly box of unbelievably fragrant and impossibly delicious summer fruit: cherries, apricots, peaches, melons, pears, and apples were some of the highlights last year.  They grow many varieties that I had never heard of, let alone tasted, and a few months of their fruit was enough to make me truly mournful about having to get through the winter without it.  Tonnemaker’s is located in Eastern Washington, so they also provide some of the hot-weather produce that we’re starved for on this side of the Cascades: Tomatoes!  Eggplants!  Peppers!

The other CSA, our old standby now, is Nash’s Organic Produce.  They’re located out on the Olympic Peninsula, but they deliver to a few Seattle farmers markets.  Nash’s hooked us years ago with the Sweetest Carrots I Know, then reeled us in with greens galore and broccoli that tastes like a different vegetable from what you buy in a store.  Nash Huber and his team are also known for their activism and innovation in environmental conservation and protecting farmland, for which Nash received the 2008 Steward of the Land award from the American Farmland Trust, so that’s nice too.

Of course it’s not too late to sign up for either CSA!  Just click those links above (or–you’re so lazy!–click here for Tonnemaker’s and click here for Nash’s).  And once those boxes start rolling in, we’re going to be in veggie heaven around here.

In anticipation of summer vegetables, I grilled a couple eggplants based on this recipe from Food and Wine that my mother-in-law recommended.  I could have eaten the marinade with a spoon, but it was quite subtle in the finished dish, so if you want to take the easy way out you could just sprinkle the eggplant with olive oil and salt.  Most of what you’ll taste here is the smoky eggplant and cooling yogurt sauce with a background of cumin and big, herbaceous basil flavor as you crunch into the torn leaves.  In other words, it tastes like summer.

Continue reading Grilled Eggplant with Cumin-Basil Yogurt Sauce (click for recipe)

Lentil and Yogurt Salad

It’s no secret that parents find themselves doing things that they wouldn’t have expected of themselves before having kids.  Today alone, I patiently explained to my kids over and over why they couldn’t play with a ball that they’d thrown into the chicken yard (it was covered in chicken poop), calmly told my one-year old to take a huge rock out of her mouth (we were inside; where did that come from?), and rejoiced along with my three year old when we found a small stuffed toy that she was desperately looking for (it was stuffed down into her pants leg, of course–yes, that’s right, the leg of the pants that she was wearing).

Today our entire family also attended a preschool “graduation” ceremony celebrating the fact that our three-year-old had finished this year of preschool…and will be starting another year of preschool in the fall.  Is that crazy?  I definitely would have thought so before becoming a parent.  And I guess I still think it’s a little bit silly now.  But you know what?  It was just darling to see her pride and excitement as her class filed in, to hear her voice ring out above the others as she belted out the word “chrysalis” in a song about a butterfly, and to see the smile on her face as she accepted her “diploma,” posed for a photograph, and then sprinted to us, beaming.  And even if it’s making too much of a not-much milestone, I love to see my girls learning to love school, which I know will serve them well in life.

Afterwards, we stayed for the school picnic.  I brought this salad, but don’t be fooled into thinking that the kids even tried it–they had sandwiches instead. Continue reading Lentil and Yogurt Salad (click for recipe)