Archive for ‘Dips’


DIY Yogurt in 10 Simple Steps

I have been excited about making my yogurt since going to a fermentation demonstration for date night a few months back. Before some of you roll your eyes while imagining me dragging my boyfriend to a “boring” class on how to something else kind of “crunchy”, I should say that the activity was HIS idea (and a great one at that) and we both found the class to be not only informative, but also really interesting… and the resulting foods rather tasty which was a nice bonus!

The class was led at Denver Botanic Gardens by the owners of Five Points Fermentation. The couple is really knowledgeable about the fermentation process and they both had a way of explaining it that made it seem very accessible to any home cook.  I got so excited that I made my first batch of fermented food, sauerkraut, the very next evening.  But, it has taken me a few months to start making my own yogurt and I must say, I’m sorry I waited so long!

Yogurt making is a simple, straightforward process that only involves two ingredients, a few tools, and a little patience.

VLUU L210  / Samsung L210

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Cannellini Bean “Pesto”

Healthy, flavorful sandwich spreads can double as a quick and easy appetizer or snack are a mainstay for me so I’m always on the lookout for different flavor combos to spice things up.

I was lucky enough to stumble upon this recipe for a pesto-flavored bean spread on the Om. Nom. Run. blog earlier this month and I’ve made it numerous times in just the past few weeks. It’s amazing how much it tastes like pesto without all the fat from the cheese and this recipe calls for a just a fraction of the oil normal pesto requires.

If there’s no kale in the fridge, I use whatever greens I have on hand or in my mini-garden. I’ve eaten it on toast, pita, with red pepper strips and even in a veggie wrap during a hike.  It takes just minutes to whip up and stores well in the fridge for a few days– if it lasts that long.  To spice up the presentation, top the dip with a few toasted pine nuts or a drizzle of olive oil and a sprig of fresh basil.

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