yogurt

[libitina]

So I was going to make tzatziki sauce to go with some chicken I was making for a social gathering, but then I cleaned my apartment instead.

So I have a quart of plain non-fat yogurt that I drained to make Greek-style yogurt... and no inspiration for what to do with it. A whole quart of it - all for me. That's a lot of dairy.

Other miscellaneous things I have in my fridge for it to go with:

• leftover cooked rice - both brown and white
• roasted garlic
• lime
• liquid from reconstituting mushrooms
• pan juices from cooked chicken (what? I try not to waste - even if I am dieting-ish and the juices are mostly fat)
• broccoli
• a lot of salad greens - liek whoah
• tortillas
• harissa
• a ton of random condiments from many cuisines
• an acorn squash
• new potatoes

Comments

[jenett]

My current tzatziki sauce recipe is yogurt, garlic, cucumbers, and a little lemon or lime juice - so it seems like you could do that without the cucumber and it'd still have some goodness. (I also often throw in minced dried onions, but that's me, and not especially traditional.)

If it were me, I think I'd mix it with garlic, a few suitable herbs if handy (dill? tarragon? parsley?) and a bit of the lime juice. I'd put a bit of the chicken drippings in with the rice, stir a bit, and then stir the yogurt in. The same thing over the new potatoes (roasted?) would also be yummy to me: I really like the contrast between the creamy yogurt and the either the toothiness of the rice, or the crispness of roasted veggies. Or you could put it over the broccoli. Or some combination of those three.

[libitina]

Huh - yeah, that'd be pretty easy. I've been thinking of the rice as about-to-be-fried-rice (so not very dairy-ish), but that would also be tasty.