Recipe Corner (5/14/09)

Cooking with yogurt

May 14, 2009

By Ginger Isham

If you want to eat dishes low in fat and low in calories, try cooking with yogurt. When I first opened the bed and breakfast, a member of the Stonyfield Farm Organic Yogurt family stayed a weekend with me. A few days later she sent me their cookbook of recipes using yogurt. There are so many good ones to choose. Here are samples:

Barley Salad With Chicken

1 cup barley

2 cups water

2 cups cubed chicken breast, cooked

2 stalks celery, sliced thin

1/2 cup water chestnuts, sliced thin

1/2 cup red onion, chopped

1 cup plain yogurt

1 tablespoon fresh lemon juice

2 tablespoons soy sauce

1/4 teaspoon black pepper

Soak barley in water for a few hours. Bring to boil and lower heat; simmer with a partial covering for about 25 minutes. Drain and cool. Mix barley, chicken, celery, water chestnuts and onion in bowl. In another bowl combine yogurt, soy sauce, lemon juice and pepper. Pour this over the chicken and serve. Serves 6.

Baked Chicken Breasts and Yogurt

6 cloves of garlic

6 tablespoons Dijon mustard

2 cups low-fat plain yogurt

salt and pepper to taste

2 teaspoons ginger

Mix all together and spread and rub into 3 to 4 chicken breasts in an ovenproof dish. Let marinate several hours or overnight. Bake for 45 to 50 minutes in a 375-degree oven.

Soft Chicken Tacos

(For the young folks in the family — quick and easy)

2 cups roasted chicken breast, shredded

1/2 cup cilantro or parsley

1/2 cup salsa (use medium or mild)

1 cup tomato, chopped

1/2 cup cheddar cheese, shredded

1/2 cup avocado, diced

1/4 cup sour cream or plain yogurt

8 flour tortillas (6-inch)

Toss together chicken cilantro and salsa. Place 1/3 cup of mix on each tortilla. Microwave 30 seconds or until warmed. Top tortillas with tomato, cheese, avocado and sour cream. Fold in half and enjoy.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives