With efficiency and grace, yogurt is stealing the spotlight on menus worldwide. Gone are the days when yogurt was only served with breakfast or as a healthy snack. As Canadians continue to crave global cuisine, this smooth operator is here to stay.
Already a dominant presence for breakfast, yogurt is a natural in all menu dayparts and well beyond a traditional tzatziki.
Greek yogurt, for instance, with its creamy, dense texture, is an excellent substitute for many ingredients; having — in some cases — less fat and more protein than other ingredients is a bonus. Yogurt provides a fresh, tangy pop of flavour in your favourite recipes.
|Original Ingredients||Replace with||Applications|
|Mayonnaise||Mayonnaise 1 part mayo
and 3 parts Greek yogurt
|Dips, salad dressing, creamy salads|
|Sour cream||Plain||Fajitas, coleslaw, baked potatoes|
|Ice cream||Vanilla||Cake or pie topping|
|Cream||1 part cream and 3 parts Greek yogurt||Soups, sauces, mashed potatoes|
|Cream cheese||1 part cream cheese and
1 part Greek yogurt
|Icing and cheesecake|
|Cream cheese||Plain||Dips and spreads|
|Oil||1 part oil and 2 parts
|Cake batter, muffins, scones, pancakes|
Yogurt is confidently offering versatility in your kitchen, one dollop at a time.
- 500 g lean chicken fillet
- 500 g Krinos plain greek yogurt
- 200 g wheat flour
- 1 garlic clove diced
- ½ tbsp saffron
- 1 tbsp paprika
- 3 tbsp Krinos extra virgin olive oil
- ½ lemon juiced
- ½ tbsp ground mint
- salt and pepper to taste
- Wash chicken fillet thoroughly and chop into bite sizes.
- Mix yogurt, garlic, paprika, salt, pepper and mint. Dissolve saffron in ¼ cup of water and add to mix. Stir well. Once mix has colour from the saffron, add chicken and mix well.
- Cover bowl and refrigerate for 1 hour. Remove chicken from fridge, cover in flour and put in pan with hot olive oil. Fry until chicken is golden brown.
- 6 large red peppers
- 500 g lean ground beef
- 2 onions
- 5 tbsp Krinos extra virgin olive oil
- 4 garlic cloves diced
- 1 tbsp Krinos oregano
- 250 g diced tomatoes
- 350 g Krinos plain greek yogurt
- Salt and pepper to taste
- In a skillet, heat olive oil in medium to high heat. When the oil is hot add the garlic and onion, sauté until golden.
- Add ground beef along with oregano, salt, pepper and tomatoes. Stir well for 5 minutes.
- Add 2 cups of water and let cook for 15 minutes in medium heat. Once the water is absorbed remove from heat, add yogurt and mix well.
- Meanwhile, remove stems from the peppers leaving a small part attached to the pepper to use as lid.
- Stuff the peppers with the mix and place them in tray. Any remaining mix can be placed between the peppers.
- Add two cups of water in the tray. Cook for 1 hour at 400°F. For the first 40 minutes cover the tray with aluminum foil, remove foil for the last 20 minutes.
- 4 large potatoes
- 4 tbsp dijon mustard
- 200 g Krinos greek yogurt
- 1 tbsp apple vinegar
- 2 tbsp finely chopped dill
- salt and pepper to taste
- Bring potatoes to boil, cook until tender.
- In a bowl, mix mustard and yogurt.
- Cut potatoes into medium sized cubes and drizzle with apple vinegar. Combine sauce with potatoes, mix well. Add salt and pepper if desired. Add dill and serve.