This low-fat healthier version of pasta primavera will be a welcome addition to your weeknight dinner options.
It’s no secret that I love Greek Yogurt, so when I got an email from Chobani Yogurtabout using their product in a post, I jumped at the chance! I have been using Greek yogurt in my baked goods for some time now, replacing the evil sour cream with a healthy alternative, so this was a no brainer for me!So when Chobani called I made muffins, not only muffins but Very Berry Muffins!!
1 1/2 Cup of All Purpose Flour
1/2 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Chobani Low Fat Greek Yogurt (vanilla or plain)
1/2 Cup Oil
2 Large Eggs
1 Tablespoon Vanilla
1 Lemon Zest(grated) and a good squeeze of juice
Raw Sugar to sprinkle on tops of Muffins before baking
Lightly beat the eggs and add in the Chobani Yogurt, oil, vanilla, and lemon, and juice from the lemon.
Add wet mixture to dry mixture and mix just enough to blend.
This will yield 6 large muffins or 12 small muffins
Now of course you know that I just couldn’t make muffins and be happy. So I started thinking about what else I could make with that incredible delicious Chobani Greek YogurtDo you know they sent me Pineapple Yogurt, have you ever had Pineapple yogurt……I would have made something out of it, If I hadn’t devoured it immediately upon opening! So there are no wonderful Pineapple recipes…..sigh….not yet anyway.
I actually knew right away what I wanted to make, I have been using Greek Yogurt as a partial replacement for Cream in some of my pasta sauces but I was only replacing half the cream……..this time I would replace it all.
My wife loves fettuccine Alfredo, and of course we need to eat more vegetables so I created a Greek Yogurt Pasta Primavera.
This low-fat healthier version of pasta primavera will be a welcome addition to your weeknight dinner options.
- 1 lb linguine or fettuccine cooked per box instructions
- 1 cup zucchini cut into small spears
- 1 tbsp Olive Oil
- 1 cup yellow squash cut into small spears
- 1 cup Broccoli small head
- 1 cup mushrooms sliced
- 1/2 cup red pepper cut into strips
- 1 cup snap pea pods
- 1 cup carrots peeled and sliced on an angle
- 2 cloves garlic sliced
- Salt and Pepper to taste
- ½ cup milk
- ½ cup grated Romano cheese
- 9 oz low fat Plain Greek Yogurt
- Pinch Black Pepper
- Start by getting all of your veggies ready, and feel free to be creative and cut them into different shapes. Pretty food always tastes better and different shapes add a pleasing look to your dish!
- The first thing to do is start your pasta water boiling, and measure out your yogurt and allow it to come to room temperature.
- After prepping your veggies gently sauté them in the olive oil and garlic till they are just barely cooked. Now set them aside to stay warm
- Cook your pasta per the instructions on the box.
- While the pasta is cooking in another sauté pan add your milk and allow it to get very hot
- Add the grated cheese and mix well, turn the heat down to low and allow the mixture to reduce slightly.
- Now here is the only tricky part to the meal, as soon as the pasta is ready put your veggies back on for a quick reheat.
- Drain your pasta
- In a large bowl add your pasta, the Chobani Yogurt and the milk/cheese mixture. Toss this all together to blend well.
- Feel free to add in another handful of grated cheese if you like, season with pepper and plate it into servings or on one large serving platter, then top with your beautiful vegetables!
- Either way you serve this pasta dish, it will definitely make an impression!! Now for the best part, you left out all of the evil heavy cream!! So you can enjoy a wonderful pasta primavera with out any of the guilt!
1 cup sliced mushrooms
Head on over to the Chobani Yogurt Website and check out my post over there! You’re going to love it!
Now here’s the best part, one of my readers is going to get a case of Chobani for simply leaving a comment and letting me know what your favorite Chobani Flavor is. If you leave a comment on the Chobani website you get another chance to win.
Ask Chef Dennis
So here we are once again to talk about the site we love, that drives us crazy, Foodbuzz!!! What is the buzz, how does the buzz works, why can’t I get on the top 9!!!!!!! So many questions, so little time! Actually we have covered those topics already so dig into the Ask Chef Dennis archives listed at the top of my blog.
Today’s foodbuzz question does concern the top 9 again, but I felt it was important to cover it, because two of my friends didn’t know about it. We have talked about posting your blog on foodbuzz yourself, instead of just letting your feed auto post it. There are a few reasons to do this, and I don’t want to hear your too busy, trust me I’m too busy and believe me I still do it.
The number one reason to post yourself is that you get to pick the image to post as well, and let me remind you no image no top 9…..now I’m not saying that no one will ever make the top 9 with out posting there own image, but….don’t wait up waiting for it to happen. If you don’t post an image, that means foodbuzz would actually have to go into your blog and find your images (still think its gonna happen?)
Now here’s a new reason to post your own blogpost, after you post it, hit the edit button, and pick the categories you want your post in. You get to pick two categories, if you let foodbuzz do it they only pick one, and it’s not always the right one….they had my stuffed flounder in the baked category….hmmm, well it was baked.
Ok so I gave you two good reasons to post your blog post. Now here’s another thing to remember, if for some reason you have two of the same post up (it does happen), or if you post a blog post and a recipe post, your buzz points are going to be divided. That means if you are trying to hit 99, some of your buzz points will be diverted to the other post.
So we got you posting your blog post, you picked your image, and you even get to pick your categories now…. So how do we get to 99, well you need buzz points, how do you get buzz points? Your friends have to vote for your post! In order for your friends to know you have a new post, you have to share your post. aha……..right after you do post, your blog page comes up on the screen and at the top of the post are your options Share, Comment, Save, Edit and Delete.
If you click on Share a box will come up with the options to share with your foodbuzz friends (this is why its a good idea to have more friends), share to twitter, and also gives you the option to add email addresses. This is how a post appears in your friends mailbox! If you don’t share your blog post no one will know about it……..its one of the eternal questions……if a blogger posts in the woods, but doesn’t have wifi, will anyone read it…..sigh
You can also access the options by going to your home foodbuzz page and clicking activity, all of your posts will come up in order with your latest being first. Click on a post and the options appear.
This is also where you would edit your post, did you misspell something, or want to change the title of your foodbuzz post, tags, categories, or description, here is where you would make your changes.
This is also where you could delete a post if you accidentally submitted two, or added a recipe post.
You can also leave a comment for your friends on the comment option, or save it to your favorites by hitting save.
ok that was a lot to cover, if you still have questions please feel free to email me!
I had a question about how I shoot my images. I am sorry I don’t have pictures of my set up to share, but I promise they will be coming within the next few weeks, I am still working on my set up.
I do have a small area set aside for my food photography, and currently its just a desk top. I have my rolls of paper sitting on top of boxes and my Lowel Ego Lights on either side of the paper.
When I shoot I am using two lenses, I just got a 100mm macro lens for my camera so that one does all the really cool close ups, I am still learning how to use it, sometimes too much is out of focus.
I also have the lens that came with the camera which is a 28-135mm zoom. The zoom does give me the flexibility to crop as I want without moving. But the macro takes killer close ups and is a much better lens.
When I shoot a do at least two angles, one is from above at about 45 degrees shooting down. The other is at eye level with the subject, or just slightly higher than level, this gives a nice perspective of what you made.
I do like to shoot straight down as well, but I need to get a step stool out and raise my tripod all the way up (I’m working on that).
You should always take a few different angles, and don’t be afraid to move your food around. You some props if you like and lead into the picture with a prop. Remember the rule of thirds! Check out the link, and it will make a little more sense to you, think of how props lead our eyes to the main subject, if it was dead center you just see it…..this is why a lot of my images are rejected for composition, I like to center my food……sigh
Natural light is always the best when you can use it, and remember to always use a tripod it will make the world of difference in your shots. A great tool to have even if shooting with natural light is something to bounce light onto your subject, a large white poster board can do this easily. Just place opposite the light side and it will reflect light back on your subject, filling in some of the shadows.
I have done some work to my blog, I hope last weeks tips helped some of you with your blogs.
I am still debating whether to switch over to wordpress, and I haven’t found out why its so much better, I just keep hearing it is…..if you know the actual reasons or what you can do that I can’t please tell me!
I think the major stumbling block with wordpress is you need someone who actually know what there doing to help you make the move and also to redesign your page……sigh…..
One of my friends recently had an image stolen and posted on a website without any link, it was a site in Spain, and when she asked it be removed (which it was) the jerk left an abusive comment on her page.
So her comment moderation went back up. The spam filters are really good at stopping spam , but not abusive comments. So this leads me to my next topic.
copyrighting and watermarks, make sure you have some sort of copyright on your blog, also place a notification on your blog that you reserve all the rights to content and images…..I will be adding watermarks to my image as soon as I remember how to do it. I do hate them but I think you have to do it.
I also installed a new tacking software, that lets you know if any of our content or pictures were copied.
Its called Blog Copy and its free. Now while it tells you what has been copied and when, it doesn’t tell you who. So I don’t know how useful it really is, do you want to know that your content and images were copied if you can’t do anything about it? Well if anyone knows more about Blog Copy and why its so good please let me know. For now its prominently displayed and hopefully it makes a good deterrent!
Well my friends that’s it for today, it’s getting late and 4am is just around the corner, and even after the 8 inches of snow we got this morning so is spring! Come on Spring!!!! That also means my farmers market will be opening……sigh…….and dare I say it, zucchini blossoms will be coming into bloom soon after that!
Thanks so much for stopping by today, and please send your comments and questions to me, I love hearing from you. Eat well and stay healthy and by all means remember