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Replace any sauce with Greek yogurt to be healthier!

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nadellii

nadellii

Active member
Greek yogurt is so healthy and packed with protein!! I like to replace it in any recipe that uses mayo or sour cream. I use it in tuna salad, potato salad and chicken salad especially. :) Do you have any other recipes where I can sneak in some Greek yogurt?
 
Greek yogurt can be used for many variations of sauces and dips, here are a few to try:

www.greekboston.com

Recipe for Greek Style Yogurt Lemon Dill Sauce

Learn how to make and prepare the recipe for Yiourti Lemoni Kai Anitho, also known as Greek yogurt, lemon, and dill sauce.
www.greekboston.com www.greekboston.com

www.greekboston.com

Cretan Spicy Yogurt Salad Recipe

Learn how to make and prepare the recipe for spicy yogurt salad from the Greek island of Crete.
www.greekboston.com www.greekboston.com

www.greekboston.com

Recipe for Greek Yogurt and Almond Sauce With Coriander

Learn how to make and prepare the recipe for Greek yogurt and almond sauce with coriander.
www.greekboston.com www.greekboston.com
 
nadellii said:
Greek yogurt is so healthy and packed with protein!! I like to replace it in any recipe that uses mayo or sour cream. I use it in tuna salad, potato salad and chicken salad especially. :) Do you have any other recipes where I can sneak in some Greek yogurt?
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I love Greek yogurt! My favorite is to either make tzatziki, or drizzle honey over it and sprinkle it with walnuts. Also, I love the different flavors like coconut, with real coconut pieces!
 
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Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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