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

[damned_colonial]

I would make a sort of vaguely North African tagine out of the squash, potatoes, chicken juice, and harissa. If it were me, I'd also add a can of chickpeas, because that's the way I roll, and some spices like cumin and cinnamon. Oh and an onion.

Let me break it down:

Saute a diced onion in a little chicken fat. Add diced squash, potatoes, chickpeas, spices, harissa, and whatever non-fat parts of the chicken drippings you have. You'll also want some extra liquid... at minimum, some water, or perhaps some canned tomato puree or some stock or a combination of them. Simmer on the stovetop til the squash and potatoes are soft enough.

I'd serve that over rice with a dollop of yoghurt, and a green salad on the side.

[libitina]

I have cans of chickpeas and frozen stewed tomatoes from last summer's garden!

I can make a tagine without a tagine? Do they let you call it that?

[damned_colonial]

Hee, I think so! I do mine in an enamel casserole dish and cook it in the oven, usually, but you can do it on the stovetop too. (Oven directions: 180C/350F for around 45 minutes, and use less liquid than you would on the stovetop.)