Category Archives: yogurt

Kohlrabi and Yukina Savoy Sautee over Red Quinoa and Barley in Garlic Scape Tzatziki Sauce

As of late, I feel like the names of my meals have become more and more complicated.

I was so excited to come home and cook today.  I had a long, frustratingly unproductive day in the chemistry building after an AMAZING weekend with my best friend from college.  This meal came out better than I expected it to, and I absolutely attribute that to the sauce.  I had a few moments of trepidation about mixing the sauce with the grains and greens, being afraid to ruin the dish, but it came out so. great.

Before I talk about that dish, first I want to share the pasta salad I took to a picnic I had with my visiting friend (Dani) and two new friends, Matt and Matt.

We went to Oliver Winery, bought a bottle of Moscato, and sat outside to eat the food we each brought.  I had so many veggies to use up from the CSA that I thought mixing them with pasta would make a perfect picnic food.  I don’t have any pictures of it, but I do have a picture from our picnic!

Dani and me!

CSA Pasta Salad
boil a 1 lb bag of rigatoni with 1 cup (cooked) black beans.  When I’m making pasta salad I cook the noodles a little bit past al dente since they will be served cold
-while the pasta is cooking, toss 2 sliced beets, 8 chopped garlic scapes, and 2 chopped kohlrabi, including stems and greens in olive oil, balsamic vinegar, and salt.
-roast the veggies at 400 degrees for 20ish minutes
-add olive oil to the pasta and toss the veggies together
-add goat or another soft cheese and blend all together

This salad was so cheap.  I had bought the pasta for $1, the leftover black beans cost me about $0.20, and all in all the CSA veggies were probably $3.25.  That makes this salad about $4.50, but it lasted through the picnic and 3 more meals!

Anyway, onto the main meal I’m trying to blog about.  I’ve been really, really bad about posting what I’ve been getting in the CSA as of late.  This week I got Irish Cobbler potatoes (already gone, boiled them, then seasoned with olive oil, rosemary, salt, and parsley), Yukina Savoy, Kohlrabi, Cabbage, and a cucumber. When I came home, I went through the fridge and pulled out everything that *needed* to get used soon, along with some grains that had been sitting in my pantry for a while, and the tofu I opened last night.

tonight’s ingredients

Let me take you through my thought process:

1.  Jesus, Mary, and Joseph that’s a lot of garlic scapes.  I’m going to pickle those with the kohlrabi because I am getting sick of kohlrabi
2.  I have a cucumber, garlic, AND plain yogurt?  tzatziki- no brainer
3.  Does tzatziki go with quinoa?
4.  Does it matter?
5.  I’m sick of eating greens raw so I’m going to sautee them.
6.  I can add mint leaves to the tzatziki.
7.  Browned tofu sounds really good.
8.  I’m going to sautee the tofu/greens and serve them over the quinoa/barley, and mix in the sauce.

..and that is pretty much a look inside my brain at how meals are made.

If you’ve never heard of yukina savoy before, you’re not alone.  I never had, either, before the CSA.  If you’ve ever eaten in a Japanese restaurant before, though, you have probably had it, or something similar.  It’s what I consider to be hardy.  It sautees really well because it maintains some of its crunchy silkiness.  if that makes sense.

-chop tofu, kohlrabi greens, and yukina savoy
-coat a large pan with olive oil and add the veggies.  Season with salt, pepper, cumin, and zahtar
-sautee, but also let sit for 2-3 minutes at a time to allow tofu to brown
-combine quinoa and greens/tofu
-in a separate bowl, combine 1/4 cup plain yogurt, 1/4 finely chopped cucumber, 2 finely chopped garlic scapes, a couple dashes of salt, and 3 finely chopped mint leaves
-combine, add black sesame seeds, and toss together in a large bowl

Like I said, I was worried about adding the sauce and ruining the flavors.  The zahtar and black sesame seeds, however, went really well with the garlicy sauce.  Also, I’m not sure when I got so into tofu, but it’s most definitely thanks to Becca!

Total Cost: $5.35

1/2 cup organic red quinoa: $0.88
-1/4 cup organic barley: $0.40
-1/2 package organic tofu: $1.00
-1/4 organic cucumber: $0.25
-greens from two organic kohlrabi: $1.00
-2 organic garlic scapes: $0.15
-1/4 cup organic plain yogurt: $0.42
-3 organic yukina savoy leaves: $1.00
-3 organic mint leaves: $0.25

Considering I had enough for 2 helpings, plus lunch tomorrow, I’d say this turned out pretty great 🙂


DIY Yogurt

I have always turned my nose up at plain yogurt.

I take that back.  I turned my nose up once I realized plain yogurt is different than vanilla yogurt.  (aside:  If vanilla wasn’t white, do you think it would be considered less plain?  This is a question I ask myself often).

Anyway, I was a little bit skeptical about making my own plainyogurt, but I figured for the amount of money I would be saving, it would be worth a try.

This recipe is also adapted from DIY Delicious by Vanessa Barrington

Organic Yogurt

special equipment needed: candy thermometer, sanitized quart sized mason jar (place in boiling water for 5 minutes), water bath heated to 90-100 degrees C, plain yogurt (for cultures)

-pour 1 quart milk (I used 2%) into a saucepan

why does a picture of milk in a saucpan improve this blog?

slowly heat the milk to 185 degrees C.  (It’s really easy to scorch the milk when it’s in a sauce pan)
-hold the milk at 185 degrees C for 5 minutes.
-let cool to 115 degrees C
-place 2 tablespoons plain yogurt in mason jar
-add 1/2 cup milk to mason jar at a time and whisk
-once all the milk is added, place mason jar in water bath and let sit for 8 hours.

One thing I do is make the yogurt before bed, throw the water bath in the oven, and just turn the oven light on.  It keeps the water warm enough.

I really like  this plain yogurt.  It is definitely less tangy than store bought plain yogurt, which is great for me.  I don’t think I could eat it has a bit of a milky/cheesy taste.

Yogurt ideas:

-mix in almond butter, honey, bananas (my favorite)
-spread on pancakes or toast
-use to thicken sauces
-freeze with almond butter mixed in for frozen yogurt!!

Total Price: $1.50/quart

Dinner for Four

As per usual, I had found myself in a dilemma.  I had promised dinner to 3 people at 7, but was still in the chem building at 5:45.  Then, I invite a 4th, which exponentially raised my stress.

When I had gotten home at 6:15, I still had no clue what I was going to make for dinner.

I took a quick look into my pantry and saw a pile of canned pumpkin looming over the rest of my food at me.  Pumpkin pasta!  That seemed easy enough.

Then I began to worry about a side dish.  I had a spaghetti squash that had been adorning our bar, so I figured no better time than the present to roast it.  I quickly halved it, and started pre heating the oven.

Fortunately, my roommate came home at this point and offered to roast some tofu as a protein.  Not really sure what I would have done without her, since I didn’t have anything else to share 🙂

I also realized I lacked a sauce for the pumpkin pasta.  Doing a quick search for what kinds of sauce goes well pumpkin I realized another dilemma — my roommate is lactose intolerant so anything creamy would be bad.  Then I saw my plain yogurt!  I figured I could make a pseudo-alfredo with sage.  In the end, my roommate hated it and used olive oil + brown sugar, but everyone else liked it.

In my stress to get everything on the table, I forgot to take pictures 😦

Here are the recipes:

Roasted Spaghetti Squash

preheat the oven to 410 degrees F
cut the squash down the middle, scoop out the insides (but keep the seeds!)
place each half on a roasting pan, fill the pan ~1/4 inch with water
roast until the squash easily peels away with a fork and forms “spaghetti”
(It wasn’t ready when I wanted it to be, so I stuck it in the microwave for 2 minutes to finish it off)

Bonus: roast the seeds the same way you would with pumpkin seeds, they’re delicious

Pumpkin Fettuccine

In a food processor, mix 2 cups white flour, 2 tablespoons semolina flour, 3/4 teaspoons salt, and a dash of nutmeg
In a seperate bowl, whisk together 1/3 cup pumpkin puree and 1 medium egg
combine pumpkin mixture and flour, briefly
Add 2 medium eggs to the mixture and continue mixing until a ball of dough forms

I had to add more flour, probably ~1/4 cup because it was too moist

On a semolina dusted cutting board, knead the dough.  Let it rest for 30 minutes

After resting, cut the pasta to your desired size.  I used thickness 4 with a fettuccine die.

Boil until desired doneness, ~4 minutes for al dente

Pseudo alfredo sauce

Boil 2 cups of water in a saucepan, adding 1/2 the amount of chicken stock you normally would for 2 cups of water
Add 1 cup plain yogurt
Add a dash of nutmeg, cinnamon, sage, and pepper
whisk together
if sauce is too thin, whisk in flour until you achieve the desired thickness

Roasted tofu

place diced tofu on a roasting pan and toss in olive oil and salt.  Roast at 410 degrees F until brown and crispy ~20 minutes

This meal was the perfect amount for 3 runners and 1 heavy eater who each took 3rd helpings.  It would probably work great for 6 light eaters.  Bread would be a great accompaniment.

Total Cost: $4.89+ (but probably still less than $5.50)

squash: $2.79 (bought for $0.69/lb)
pumpkin pasta: $1.55 (pumpkin – $0.45, flour – 0.50, semolina – $0.10, eggs – $0.50)
tofu: (I actually have no idea, I never buy tofu)
sauce: $0.50 (used about 1/4 of the yogurt I made)

Pasta is the perfect meal for cooks fast and is universal.  I didn’t end up serving it until about 7:30, so if you can make the dough ahead of time, that will save a ton of time.  Roasting the spaghetti squash took the majority of the time.