In this new feature, from time to time I’ll cover one of my fridge or pantry staples. I’m not talking about flour, sugar or milk. Instead, I’ll be covering more unique ingredients I turn to again and again in my cooking. First up: Greek yogurt.
Greek yogurt is a relatively new addition to my list of fridge staples, but now I would be lost if I didn’t have it readily available.
I like it because it’s versatile. It can work in sweet or savory dishes, or just be eaten as a snack.
It’s also an exceptional replacement for sour cream. Greek yogurt has the same general taste and texture of sour cream, yet it has one-third the calories, one-tenth the saturated fat and three times the protein. If I have a half-used tub of Greek yogurt, I know I can finish it off as a quick snack. With sour cream, that’s not so easy.
Here are three quick recipes using Greek yogurt (I prefer plain 2 percent fat yogurt):
In a chipotle crema topping for tacos. Combine 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 1 chipotle pepper in adobo and the juice from one lime. Whisk together and season with salt and pepper. (Photo top left.)
In a Mediterranean-style sauce. Combine 1/2 cup Greek yogurt, 2 tablespoons good olive oil, the juice from one lemon, about 10 mint leaves (minced) and 10 sprigs of chives (minced). Whisk together and season with salt and pepper. Use less Greek yogurt and more olive oil and lemon juice to turn this into a salad dressing. (Photo top right.)
As an afternoon snack. Top Greek yogurt with walnuts and honey. Damn simple and can’t be beat.
