Lassi is something I have every now and then with Indian food to soothe my mouth when things got too spicy (even for me). It’s been awhile, but I am pleased to have discovered how easy it is to make at home. Rich, full-fat yogurt goes a long way but lowfat or nonfat is fine for everyday purposes (speaking of which…).
To make it: Puree a very ripe, peeled mango with about 3/4 to 1 cup of plain yogurt (maybe less if you’re using strained or Greek yogurt) and about 1/2 cup milk (I actually used buttermilk). Blend in a bit of crushed ice. Taste and add sugar if needed, and maybe even a bit of salt. Top with a sprinkle of ground cardamom.
Continuing my baking spree… That first yogurt cake I made was great and all, but I wanted to revise it into something less spongy, less greasy, and more breakfasty. I wanted it to be something I could eat with hot coffee during class, without getting translucent oily-finger spots all over my notes. (Or in transit without greasing up the handrails because I am a train pig occasionally.)
3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/3 cup sugar
1 cup plain yogurt
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 cup neutral oil such as canola or grapeseed
sliced almonds and sugar, for topping
Preheat oven to 350 degrees F. Butter an 8 1/2 x 4 1/2 inch loaf pan.
Combine flours, baking powder, and salt into a medium bowl. In a small bowl, beat eggs then add sugar, yogurt, and extracts. Mix in oil. Add wet ingredients to dry ingredients and mix gently just until batter is completely moistened. Pour into pan and sprinkle sugar and sliced almonds on top. Bake for 50 minutes, or until a toothpick comes out clean and the top of the cake is lightly browned.
Don’t let the fact that this is frozen yogurt mislead you. It is rich and thick and coats your mouth the way ice cream does.
5 medium (about the size of a tennis ball) very ripe yellow peaches
1/3 cup water
1/2 cup sugar
1 1/2 cups plain whole-milk Greek yogurt (or yogurt you strained yourself)
a squeeze of lemon juice
Peel peaches and cut them up into chunks. In a small saucepan, combine water, peaches, and their pits (cooking them helps loosen the very last bits of fruit and maybe it contributes some kind of faint almond-like flavor?… didn’t hurt to try). Bring to a simmer and cook for 15 minutes. Turn off heat and add sugar, stirring it until it’s all dissolved. Let cool, then puree (it’s okay if there are a few chunks of fruit bobbing around). Chill peach puree for several hours or overnight.
Whisk peach puree into yogurt. Add lemon juice. Freeze in an ice cream machine. Yum.
Like cake salé, yogurt cake is a homey baked good from France that comes in a loaf pan. No waiting for butter to soften, no need to plug in any mixers, and all you need to start are everyday ingredients (which you can then add to, according to whatever else is spilling out of your fridge and pantry).
I used this recipe from Bon Appétit, minus the glaze and with half as much sugar (it was still sweet enough for me), plus about a cup of chopped fresh plums and a few sprigs’ worth of fresh thyme folded into the batter at the very end.
I figured out a repeatable, easy, not-too-sweaty dinner the other night. Boneless skinless chicken breasts seem like the most boring cut of meat in the world, but I think I’ve found my favorite way to prepare them that keeps them from becoming tough and dry and let’s face it, awful. I wish I had a cute patio to grill and eat on, but a lightly air-conditioned apartment will do just fine. The other good news is that the seasonings in both the bulgur and the chicken are very changeable. You (or I) can use different herbs and vegetables next time and different seasonings in the marinade.
To make the bulgur:
Bring 2 parts salted water to a boil. Add 1 part coarse bulgur, turn heat down to low, cover and let simmer for 15 minutes. Turn off heat and let the bulgur stand for 10 minutes before fluffing it up. Toss with minced shallot, lemon juice, olive oil, salt, pepper, chopped vegetables (responsible eater recommendation: whatever’s in season), and lots of fresh herbs. I used cucumbers, parsley, mint, dill, and chives.
To make the chicken:
Combine plain yogurt with chopped garlic and whatever other seasonings you’d like (or none at all). I did Sriracha chili sauce and turmeric, but almost any other powdered or pasty red stuff will do (ideas I had: harissa, or curry powder, or a chili powder blend). Cut chicken breast into pieces about 1/2-inch thick. Season with salt and pepper, then coat with yogurt mixture in a dish. Cover and let marinate in the refrigerator for 1 to 2 hours. Lightly coat a foil-lined baking sheet with oil, then broil for 15-20 minutes, turning the chicken over halfway through. (I actually do this in my toaster oven because it’s the perfect size for 1-2 servings and it doesn’t make the apartment all hot on 90-degree days.) Garnish chicken with chopped herbs.
Here’s what I had for breakfast today (and most days), lest you think I’ve lost my mind with that previous ice-cream-for-breakfast post. Plain yogurt with oat flakes, fruit (the last of the blueberries from the farmers’ market!), and honey.
Note to self: Need to make my own yogurt sometime. And homemade granola.
