So I mentioned that I received Mark Bittman’s How to Cook Everything book for Christmas. This book is a-m-a-z-i-n-g. I have had it for less than two weeks and have already gleaned a wealth of information from its pages. My favorite new recipe so far is a million times easier than pie: the Simple Yogurt Sauce. Of course, me being me, I couldn’t just use his recipe. I had to alter it in my own darn way.
His calls for a cup of yogurt and only one clove of garlic... In the interest of wanting to not waste any yogurt (just in case I didn't follow through on my goal to make the sauce), I purchased two individual 6-oz yogurt cups and surprisingly made two separate recipes right away.
For the first batch, I used 6 oz of plain yogurt (whole milk, cream top), mixed with one minced clove of garlic, the juice of half a lemon, salt and pepper to taste. I skillfully sliced half of an avocado (currently on sale at the grocer!) and smashed it in the best I could. What resulted was a creamy, tangy dip that pleased both me and my dear friend Ellen when coupled with chips and celery stalks. It even served as a nice spread for our sandwiches...on fresh homemade bread, might I add!
Batch two came into being last night when I craved ranch dressing to go along with the super-unhealthy pizza Ryan brought home (football watching food--Hook 'Em!). I had one more 6-oz container of yogurt, but this time I added two cloves of minced garlic, a whole mashed avocado, and plenty of garlic salt and pepper. Ryan played taste-tester, and we agreed it needed something but weren’t sure what. After trying a few bites with celery salt, chili powder, and extra garlic salt, we decided to leave it as it was.
This dip came in handy for lunch today. Did I mention my delicious-but-ugly loaf of cinnamon swirl bread? (I didn't photograph it, therefore I didn't blog about it I suppose...) Apparently I did not roll the dough thin enough when I dumped the raisins and cinn-sugar on top and rolled it up... Because what came out was a thick loaf of sweet bread with a fat L-shaped blob of cinnamon-sugar raisins in the middle.
The heel of the loaf was void of all sugar-coated fruit, and I packed it along with a couple of slices of Muenster, some turkey, a pear, blackberries, and celery for lunch. After a jaunt in the toaster, I topped the bread with the meat, cheese, and thin-sliced pear, and that was a deliciously sweet and savory compliment to the tangy yogurt dip and crisp celery stalks. The blackberries were my delectable dessert.
Don't tell anyone, but I pride myself on bringing lunches that evoke "oohs" and "ahhs" from my colleagues who are nuking canned soups or frozen dinners in the communal kitchen while I assemble my tasty towers. I waltz down the hall, lunch in hand, shoulders held high, and eat it at my desk while I read my favorite food blogs and dream up the next meal.
Ahh, food--it's all I can think about, really.
- Sustainable Diet
- Here you'll find recipes, gardening advice, news, and more. This is a place to learn and explore along with us, as we try to live in a way that keeps our resources (whether that's land and plants or mind and spirit) happy and healthy. It's a small way to illustrate how soul, body, earth, and others are so tightly intertwined. Come on in and stay a while! All images and content (c) Amber Byfield Pollei, 2007-2012, unless otherwise noted.
Here's the garden plan which has helped me tremendously. No more impulse buys or super-crowded beds. Well, almost. I hope this is as...
New Year and Spring always get all the "fresh start" glory. But for me, Fall feels so full of hope! There is so much to look forwa...
Lemon tartlette with a graham cracker crust. I'm gonna go out on a limb here and say brunch is my favorite meal. It's an excuse ...
Zucchini salsa with zucchini quesadillas. It's still early in the summer gardening season, and already we've had such a bumper c...
When it comes to dinner, I tend to be a "big production" type of person. I am not a one-dish type o' gal; if there's soup,...