It's like Cream Cheese, only better for you...

Okay, I admit it... I've got Amanda started down the road of yogurt cheese. And, you know what... I'm not ashamed. It's good and it's good for you! In fact, you should use it the next time you make the sushi and see if it works better than the cream cheese.
This is how exciting yogurt cheese can be...

Yogurt Cheese with Pita and Olives

4 cup Whole Milk Yogurt
1 tsp Sesame Seeds
1/2 tsp Salt
1/4 tsp Dried Summer Savory
1/8 tsp Cayenne Pepper
1/8 tsp Ground Cumin
2 tbl Extra Virgin Olive Oil
Toasted Pita Bread
Triangles
Assorted Olives

Set strainer over large bowl. Line strainer with 4 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl). Hint: If you don't have cheesecloth on hand, use large coffee filter liners, e.g. Mr. Coffee filters. Spoon yogurt into strainer. If you are using cheesecloth, gather cheesecloth together; fold over yogurt. Refrigerate at least 8 hours or overnight. Liquid will drain out and yogurt will thicken. Since I use coffee filters most of the time, I just invert a large plate on top of the strainer and refrigerate. Combine sesame seeds, salt, summer savory, cayenne and cumin in small bowl. Open cheesecloth up (or remove plate). Using a rubber spatula, transfer drained yogurt to a bowl. Drizzle olive oil over. Sprinkle with sesame seed mixture. Place bowl in center of platter; surround with pita bread triangles and olives.

Yogurt Cheese Spreads and Dips ideas...
*Stir in chopped dried apricots, raisins and pecans. Serve with warm muffins or toast.
*Stir in orange juice, minced shallots, tarragon and a pinch of grated orange peel. Serve as a sauce for poached fish.
*Stir in minced fresh spinach, fresh snipped dill, minced fresh parsley and toasted pine nuts. Spread on toasted bagels.
*Stir in minced garlic, minced fresh parsley and splash of lemon juice. Serve as a dip for raw vegetables or pita chips.

Use to replace sour cream or cream cheese! MMmmmm

Yogurt Cheese

I experimented today with Yogurt Cheese.

- drained just under a cup of Stonyfield Non-Fat Plain Yogurt all day
- added a splash of balsamic vinegar
- added a dash of cilantro (although parsley would have been better)
- added about a teaspoon of minced garlic.

Ate it with crackers. It was 1.5 points for the whole thing, which was quite alot and ate it with some yummy new crackers that Anna and I found. Garden Harvest Toasted Chips - Tomato Basil flavor. Those were 2 points. So a great low point snack.

Definitely bears some more experimenting.

May I have some more please? More! MOOOORE!

So I made this great porridge that is 4 pts per serving. Recipe to come. Lovely with veggies and/or meat. Also a mexicanoid casserole that in a 9 x9 dish makes 6 servings at 6 pts per. delish - however I was out of sour cream so that will add a bit once topped.

The best thing about the casserole was that I used raw brown rice in it (which is a pain to cook) and it cooked in the dish. I just loaded up the pan, threw it in the oven and 2 hours later - voila - dinner.

Finally, the grocery store!

I finally went to the grocery store, thanks Amanda! It's always much more fun when you can chat with someone while you're there!

Anyway, I made an awesome bento lunch today - probably too many points but I'll make up for it at dinner. The chicken, however, was just awesome.

For 1.5 lbs of chicken I made...

Asian Marinade
1/4 c Tamari (really good soy sauce)
1/4 c rice wine vinegar
1 Tblspn Enova
1/2 Tblspn seasame oil
1/2 Tblspn Sarashi
2 Scallions chopped
Red Pepper flakes (optional)

I only cooked up what I needed for two bentos (one for me, one for Tiste) and the rest is at home waiting for stir-fry for tonight! MMmmmmm