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« Sweets in One or Two Bites | Main | Elizabeth Falkner: Reflections of a Culinary Athlete »

The Other Yogurt

By Katie Barreira

When Greek yogurt arrived in supermarkets, it was a revelation. With a texture closer to crème fraîche, the thick, creamy yogurt was immediately embraced as a substitute for mayonnaise in dips, ice cream atop pie, and sour cream on chili.

Now, it seems, Greek yogurt has flooded the market. And while I wouldn’t want to live in a world without this super-rich, highly strained yogurt, I worry for the forsaken plain yogurt. With its pourable consistency, refreshing tang and light mouth feel, regular old yogurt is still my favorite. I use it in my morning cereal instead of milk, for a filling breakfast that’s packed with probiotics.

Plain yogurt is also excellent for cooking. It makes a perfect marinade for chicken or lamb. The mildly acidic dairy denatures proteins without toughening the meat and the calcium creates an enzymatic reaction that breaks down proteins, tenderizing in a way that’s similar to aging.

Instead of buying single-serving containers of flavored yogurt, go for a quart of plain. It’s much more versatile, plus it’s healthier and tastier to add your own flavorings. Try ground cinnamon and honey, or stir in preserves for that fruit-on-the-bottom enjoyment.

To get the Yogurt Dijon Chicken recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Yogurt Dijon Chicken
Serves 4

4 butterflied boneless, skinless chicken breast halves
1/2 cup plain yogurt
¼ cup Dijon mustard
Extra-virgin olive oil, for greasing

  1. In a large bowl or resealable plastic bag, toss the chicken with the yogurt and mustard until well coated. Refrigerate from 2 hours up to overnight.
  2. Heat a grill or grill pan over medium heat. Lightly oil the grill grates. Transfer the chicken from the marinade to the grill and cook through, about 3 minutes per side.

Note: To butterfly chicken breast halves, carefully slide a sharp knife horizontally through the chicken breast from the thinner side of the breast to the thicker side; do not cut through. Open breast like a book and flatten. The breast is now half as thick so it will cook quickly.

To get the Wild Blueberry Smoothie recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Wild Blueberry Smoothie
Makes 1

1 cup frozen wild blueberries
¾ cup plain yogurt
2 to 3 tablespoons honey
Pinch salt

Combine all ingredients in blender and puree until smooth.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.

Related posts:
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  2. Very Merry One-Pot Pasta
  3. Milk Your Coconut Milk
  4. Get Scrappy!
  5. Put Some Pop in Your Pork!

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