This will be news to absolutely nobody, but Greek yogurt is so versatile! No, really, it's true! Yesterday I decided to kick up my protein and went through a lot of Greek yogurt, with both good and so-so results.
I haven't made Nicole's chicken salad in a while, so I roasted a chicken breast in the toaster oven with salt and pepper (and a drizzle of olive oil), then diced the meat and mixed it with scallions, salt, pepper and Greek yogurt. Delish. That was a win. I have more for lunch this week.
Then I tried the Barefoot Contessa's mustard-roasted fish, but substituted yogurt for the creme fraiche in the recipe. As I feared, the yogurt curdled. It tasted virtually the same (really good) but I'm not sure my husband would go for curdled yogurt fish. And I can't really blame him. I did a little research, and apparently full-fat yogurt is less likely to curdle.
I'm on a bean kick lately. Beans are the perfect food, full of protein and fiber. (Also in love with Beano, btw.) I've never cooked dried beans before, but I'm giving it a try today.
I soaked the beans overnight, but when I looked online there didn't seem to be any consensus about whether to change the water (pro: gets rid of the gassiness; con: loses nutrients, flavor and color) or how long to cook them. Almost every recipe I found uses canned beans. Right now I have them simmering on the stovetop with a bay leaf and some chili powder in the water. My friend advises me not to salt them until they're finished cooking, as the salt makes them too tough.
Naturally, I am planning to top my cooked beans with a dollop of Greek yogurt instead of sour cream. Stay tuned for the results of that experiment.
In other news, thanks to all of you for the anniversary wishes. Your comments lifted my day. I'm planning a one-year photo post. Probably just as soon as I finish sending my Christmas cards.
