Tag Archives: yogurt

I hate yogurt!

24 Mar

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When I think of Spaceballs, the main things I remember are the line “I hate yogurt!”(Yogurt being Yoda) and that they go plaid speed.

Fashion and food. All that really stuck with me. I am a very deep individual.

Oh, wait now I am remembering Pizza the Hut.

Food again.

My first memory after I had brain trauma was food too. Egads.

Oh, wait, yogurt. Sorry.

I do strongly dislike it. But it can be used for good instead of evil in baked goods and being as such I bought some to make banana bread. Then was faced with trying to decide what to do with the remainder.
So I called my lover for help.
That’s Ellen-glish for “I consulted How to Cook Everything Vegetarian by Mark Bittman”.

He told me to make the Indian-style Omelet and I agreed, but only if I could keep the lights on.

Indian-style Omelet (Ever-so-slightly-altered from Mark Bittman’s How to Cook Everything Vegetarian)
2 eggs
1 Tbsp. milk
salt
freshly ground black pepper
olive oil spray
1/4 c. yogurt
1 cup spinach
1/4 tsp. cumin + small amounts of cardamom, cinnamon, cloves, nutmeg and fennel-I am pretty particular about these spices and so are lots of folks so use more of what you like, and less of what you don’t
1 oz. diced reduced-fat swiss cheese
Heat that yogurt over medium-low, then add the spinach, spices, salt and pepper(grind that shiz-nit fresh, fo realz). Cook until spinach is wilted then add cheese. It would be more Indian if you have paneer but since we don’t all have fresh cheese at the ready…and by we I mean me.
Set aside.
Spray skillet with olive oil and heat over medium-high. Whisk eggs, milk, salt, and pepper(yes, freshly ground). Pour into skillet and make an omelet however suits your fancy. Just be sure to put your yogurt-spinach mixture down the middle before you fold it or roll it.

Back to the Bittman Book

31 Jan

Oh Mark, I did not mean to neglect you. I am sorry for the affairs with Bon Appetit, and I know that cooking around with Hungry Girl was truly crossing the line. And I cannot promise it will not happen in the future. I confess in being poly, I need the content from cookbooks, magazines and blogs to be truly satisfied in the kitchen.
But you will be my main cookbook man.
And I gave you the benefit of the doubt, trying a dish with yogurt in it. I don’t normally care for yogurt so surely this gesture shows how much our relationship has come to mean to me.
I tried the baked version of your spinach with fresh cheese an yogurt. I used the mozzerella option instead of fresh cheese. I did not have garam masala so I made my own mix of spices: heavy on the coriander and cumin, accented with cinnamon, cloves, turmeric and freshly ground black pepper. And instead of a quarter cup of oil I used 1 1/2 Tablespoons of Smart Balance to toast the whole wheat flour in. This roux, mixed with the yogurt, cheese, spices, and blanched and shocked baby spinach was warming and delish.I promise not to forsake you for so long again, dear How to Cook Everything Vegetarian cookbook!