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Posts Tagged ‘yogurt’

You know how it is:  you move to a new way of eating and you do your best to get the rest of your family on board.  Now, once Choo started to see the changes in my health and figure, he quickly followed suit.  Kiddo, on the other hand, has been a tough sell.  I’m starting out slowly… changing peanut butter for almond butter; having him eat eggs for breakfast instead of cereal a few times a week; making his lunchbox treats with less flour and more nut and seed meals.  One thing that’s been a challenge is replacing store-bought condiments with homemade; Kiddo isn’t fooled–he knows that’s not REAL ketchup.  I feel like I’ve been lucky to have a kid that actually does like some vegetables, but he’s been asking for “sauce” (Ranch Dressing).  Now, have you ever seen the label on a bottle of Ranch?  Yeah.  I’m not going there ever again.

I had some lebni leftover from a trip to my local Persian market, along with some fresh herbs and buttermilk, a whirl through the food processor, and I had a dressing worth putting on salads and dipping our carrots.   This was quick to put together, and once put in a clean jar, will hold for about two weeks.

 

Creamy Herb Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup Lebni,  full-fat Greek yogurt, or sour cream
  • 1 tablespoon lemon juice
  • 1 clove garlic, roughly chopped
  • 1/4 cup loosely packed fresh parsley leaves
  • 2 tablespoons fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup buttermilk (less if wanting a thicker dressing/dip)
  1. In a food processor, add mayo, Lebni/yogurt/sour cream, lemon juice and garlic clove and pulse about 3 times to mix.
  2. Add fresh herbs, salt, and pepper and pulse until herbs are chopped.
  3. Pour in buttermilk and pulse again until combined.
  4. Store in glass jar or container.

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More often than not, I like buying my chickens whole.  I know they’re not exactly convenient, but considering Choo likes white meat, Kiddo likes drumsticks, and I’m a fan of wings–it kind of balances out.  Plus, I save all the bones and trimmings and throw them into my “bone bag” (a ziploc bag kept in the freezer of all my chicken bits and pieces to be used later for making chicken stock).  I keep my eye out for when they’re on sale, and sometimes they’re as cheap as $0.59 a pound.  Considering a whole chicken will make at least two full-sized meals for the family, not to mention the gallon of stock I’ll make this weekend, I think that’s a heckuva bargain.

I pulled a chicken out of the freezer a few days ago with the idea of doing a Beer Can Chicken, but the thought of being outside while it’s 101° and the smoke from The Station Fire made me change my mind.  Yesterday, I poached the chicken (sorry, no pictures of that), and pretty much picked it all apart–the carcass went into the bone bag, skin and gristly bits tossed out, and everything left was shredded.  Today; I pulled it out and decided it was time for one of my favorite summer chicken salads, roughly based on Whole Food’s Sonoma Chicken Salad.

chixsalad1

Out of that poached chicken, once picked over and shredded gave me 1 1/2 pounds of meat.  I even measured it for you, because I know I’m the type to throw a whole bunch of stuff into a bowl without measuring and when someone asks me for a recipe, then I’m left shrugging.  It’s a flaw, I know.  I’m working on it.

Added to that 1 1/2 pounds of shredded chicken:

chixsalad2

3 large ribs of celery, chopped medium dice

1 bunch of green onions, which happened to be 5 fat ones, thinly sliced

1/3 cup of chopped pecans

1/3 cup of sunflower seeds (it would have been all pecans if I hadn’t run out of them, so I improvised!)

1/2 bunch of Italian parsley, chopped fine

1 cup red grapes, sliced in half

To all of this, I add:

chixsalad3

1 heaping cup of whole milk yogurt.

Wait.  Can we talk about yogurt for a minute?  I love the stuff, but we’re talking real, honest-to-god yogurt like Pavel’s, Straus, or FAGE.   Have you ever read the ingredients on a Yoplait non-fat yogurt?  It’s kind of scary to think of all the things that get pumped into yogurt (and I use the term loosely) to make it “healthy” when it’s loaded with all kinds of additives and artificial flavors.

You know what should be in your yogurt container?

chixsalad4

What you see here:  milk, yogurt cultures, and maybe some added Vitamin D.  Eat this with some fresh fruit (or make Tzatziki!), and your body will thank you.

ANYWAY.  Back to my salad:

Toss in that heaping cup of yogurt, season generously with salt and pepper to taste.

This is particularly delicious stuffed into some whole-grain bread (as Choo ate it), or piled on top of some fresh baby spinach (that was my bowl).

chixsalad5

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