Tasty yogurt snack combos

January 5, 2007 at 5:42 am (breakfast, My brain, Quick weeknight recipe, unrated)

I typically eat yogurt and fruit as a snack. I usually get nonfat yogurt, but that’s not optimal for a snack with fruit because then there’s no fat at all. Hmm, maybe I could add a few nuts? Or maybe I’ll switch back to lowfat yogurt, especially since my favorite east coast nonfat yogurt (Stonyfield Farm) stopped making organic nonfat. In any case, I’m always looking for yogurt seasoning ideas. So far here’s what I’ve tried:

In the summer I was eating my yogurt with berries. It was pretty good, but sometimes I felt like I was wasting the berries and I should just eat them plain for maximal berry-ness.

In the fall I always ate yogurt with a small diced apple from my CSA and lots of cinnamon. I liked it a lot.

I bought some pomegranate blueberry juice from Trader Joe’s and used a few spoonfuls to season my yogurt. It was reasonably good.

But lately I’ve discovered something even better. I prepare half a grapefruit using a grapefruit knife, dish out 1/2 cup of nonfat yogurt, then squeeze the grapefruit pieces and juice right into the bowl with the yogurt. Then I use my spoon to scrape out any pulp I missed as well. The combo is great. You’d think it would be too tart/sour but not with those Rio Star grapefruits from Texas.

Today I decided to try a variation and used a clementine rather than a grapefruit. It wasn’t nearly as good. It might be because I just put the clementine pieces in and there was no juice to season the whole thing. Or maybe I just missed the tartness from the grapefruit.

I tried wallaby yogurt with an apple, 2 dole pineapple rings cut into chunks, a splash of pineapple juice, and cinnamon. I really like it. The pineapple added a touch of acidity, which I always love.

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Cabbage carrot salad with peanut dressing

January 5, 2007 at 4:41 am (B_minus (2 stars, okay), Cook's Illustrated, Cruciferous rich, East and SE Asia, Quick weeknight recipe, Salads, Sauce/dressing)

This is a cook’s illustrated recipe that I’ve made a few times, and quite enjoy. It’s a piquant alternative to traditional coleslaw.

Makes about 5-6 cups.

1 pound green cabbage (about 1/2 medium head), shredded fine
1 large carrot , peeled and grated
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium cloves garlic, chopped coarse
1 1/2 inch piece ginger , peeled
1/2 jalapeño chile , halved and seeded
4 medium radishes , halved lengthwise and sliced thin
4 medium scallions , sliced thin
  1. Shred the cabbage using the slicing blade of a food processor, or slice by hand. Grate the carrot in the food processor or by hand. Slice the radishes in the food processor or by hand.
  2. In bowl of food processor fitted with steel blade, puree the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed.
  3. Toss the cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Refrigerate until ready to serve.

My Notes:

First let me say that I think Cook’s Illustrated’s obsession with salting and draining cabbage is absurd. Omitting that part of the recipe left a happy grin on my face. Even if you don’t eat the salad right away, and it waters down the dressing a tad, who cares? It’s worth it for the extra crispness, and for the time and bother saved. Okay, now that that’s covered….

I guess I had a very large head of cabbage because 1 pound was less than 1/4 of my cabbage. I used crunchy (natural) peanut butter, since that was all I had, and I thought it was just fine. I didn’t have peanut oil so substituted 1/4 Tbs. olive oil and 1/4 Tbs. toasted sesame oil. It probably would have been fine with no oil. I was out of honey so used maple syrup and accidentally used a whole Tbs. rather than just a tsp. Oops. It didn’t taste too sweet though. I started out trying to just mix the dressing with a fork, but that was a bad idea, so I got out my stick blender–much neater than messing the food processor. Of course, I could have prepped the cabbage and carrot in the processor, but I did them easily and quickly by hand. I didn’t have radishes so added an extra 4 ounces of cabbage.

I thought the salad was very pleasant. I had a big bowl–then another. Before I knew it I had finished all 6 cups of it. Oops again. I guess it probably deserves more than a “just pleasant”, huh? Or maybe I was just hungry…

Rating: B.

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