Delicious Dishes

Greek Yogurt...Where Have You Been All Of My Life?

If Greek yogurt came out of the ground like oil, Greece would be raking in the drachmas instead of teetering on the brink of financial ruin.

It's everywhere...No longer does one have to search pungent health food stores to find some...today it practically has it's own section in the grocery store and is made by Dannon and Yoplait. Seriously, Pinterest should have a Greek Yogurt page!

As an average American kid, my favorite foods were hot dogs, fish sticks and spaghetti. But as a second generation Greek American, family gatherings (with 27 first cousins they happened weekly) were full of Greek food, and lots of it. 

Greek Yogurt on Limoges

Some of it I loved, but some of it looked too funny or smelled too funny, or both...so I didn't have to try it to know I wouldn't like it. Greek yogurt was one of them. My Yiayia (grandmother) would make what she called, Yιαούρτι (Yee-a-ooo-tee). I called it gross. 

So even though it's been in life all of my life, it took all the buzz about Greek Yogurt being a newly discovered miracle food to get me to try it and to discover that I LOVE IT! 

So now when I think of Yiayia's concoction sitting in the refrigerator turning milk into yiaouti, I know I missed out on something special...and the big bucks we could have made selling it.

Yiayia's Greek Yogurt (Yιαούρτι)

Ingredients:

1 quart whole milk

3 tablespoons plain regular yogurt

Preparation:

Bring the milk to a boil and simmer for 2 minutes, stirring constantly. Pour into a heat resistant bowl and let cool until lukewarm. Mix 3 tablespoons of the cooled milk with the yogurt in a small container then stir the mixture into the milk. Cover the bowl with plastic wrap then wrap it snugly with a towel or blanket. Let stand for 8 to 10 hours or overnight. 

It's ready to eat this way, but my Yiayia's added this extra step that made it super thick...Line a colander with a piece of cheese cloth and place it over a bowl making sure there is enough room so that the bottom of the colander doesn't touch the liquid that will strain out. Spoon the yogurt into the colander. Put in the refrigerator for 2 to 3 hours. Remove cheese cloth from colander by pulling up by the 4 corners. Put the yogurt in a bowl or container...it's ready!

Tortilla Tower

This recipe is easy and delicious! So many variations are possible too...let your imagination go! I've served it up on a vintage Delta Daisy tidbit tray from Blue Ridge Southern Potteries.

 

Tortilla Tower

7 Corn or Flour Tortillas (your preference)

3 Tubs of 3 different flavors of soft cream cheese

Start your stack with one tortilla on the bottom.  Spread with 1/2 of one flavor of cream cheese (I used Garden Vegetable, Chive and Spinach Artichoke for mine); place another tortilla on top; spread with 1/2 of a different flavor of cream cheese; place another tortilla on top; spread with 1/2 of the last flavor of cream cheese. Continue the pattern until all cream cheese is gone and end with a tortilla on top. Cover with plastic wrap and refrigerate for a few hours or overnight if you've got time. Cut into 8 pieces like a pie.

Inside Out Stuffed Peppers

Okay, okay, nothing beats the presentation of the classic stuffed pepper, but  the preparation involved can be such a beating! Never fear...here's an easy and delicious version that's easy to make and even easier to eat. Here it is served up on Double Phoenix Pink Flora Ironstone.

Ingredients:

2 or 3 Bell Peppers (any color)

1 pound ground meat (your choice)

1 small onion, chopped

1 28 oz. can tomatoes (I like the Italian ones)

1/2 t. salt

1/4 t. pepper

1/4 to 1/2 t. granulated garlic (to taste)

1/2 t. dried dill

1/2 t. cinnamon

2 cups chicken broth

1 cup rice

Cheese (optional and your choice)

Preparation:

Preheat oven to 450 degrees. Wash peppers and cut into bite size pieces. Spread out on rimmed cookie sheet and bake for about 10 minutes. When done, reduce oven temperature to 350. Meanwhile, combine ground meat and onion in a large skillet. Cook on medium high heat until meat is browned. Stir in undrained tomatoes and spices. Reduce heat to medium low for 20 minutes, stirling occasionally. Boil chicken broth and pour into a greased (I use cooking spray) baking dish (8X11 or 9X13).  Add rice evenly over broth. Add meat sauce. Top with your favorite cheese if you want. Bake for 45 minutes. Let rest 15 minutes and serve.

Magic Muffins

What makes these muffins magic? They are made without ANY added fat and they are delicious! Great for a quick breakfast or a protein packed snack. Here they are ready for the table on a Maruta Kasuga Chatham platter along with the matching creamer and sugar bowl.

Ingredients

1 1/2 cups Quick Oats

1/4 cup Brown Sugar, packed

1 teaspoon Baking Powder

1/2 teaspoon Kosher Salt

1 teaspoon Cinnamon

1 teaspoon Vanilla Extract

1/2 cup Milk

1 Large Egg

1/4 cup Creamy Peanut Butter

1 Mashed Banana or 1/2 cup Berries (optional)

Preparation Instructions

Mix oats, brown sugar, baking powder, salt and cinnamon. Add vanilla, milk and egg and mix. Stir in peanut butter and fruit if you're using it. Use ice cream scoop to drop into greased muffin tin (makes 6). Bake at 350 degrees for 20 to 25 minutes until firm to the touch.