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Potato Leek Soup

Wow, it’s been a a while since I posted a recipe! I actually made this soup almost four weeks ago– right after the Saturday Farmer’s Market reopened. Everything in this soup was from the farmers market, except for the bacon. Sad to say, that piggy was factory-raised. (I’m currently trying to cut down on my non-organic meat consumption, which has lead to an almost vegetarian state. It’s kind of interesting! Good for my karma and my carbon footprint.)


  • .25 lb bacon, cut into 1″ strips
  • 1 whole leek, sliced thinly (feel free to use the green leaves– they take more washing, but I think they’re tasty!)
  • 4 2-3″ diameter new potatoes, cut into .25″ slices
  • 2-4 cloves of garlic, minced
  • 1 tsp ground dried thyme, or 1 sprig stripped and minced
  • .5 tsp paprika
  • 3 cups water
  • 1 cup yogurt
  • salt and white pepper to taste

In a large saucepan over medium heat, saute the bacon until it starts looking crispy and it has given up most of its fat. Add the leeks and garlic, and allow them to start caramelizing– once they start to look golden around the edges, remove the bacon, leeks and garlic from the pan, retaining the grease. Lightly fry the potatoes in the grease. Once the potatoes start to soften, pour off excess grease and return the bacon and the allium (the leeks and garlic!) to the pan. Allow to cook together for another minute or so, then add the water, seasonings, and the yogurt. Stir to combine. Cover and drop heat to a low simmer. Allow to cook for another 20 minutes or so, until the potatoes are quite soft. Lightly mash potatoes with a fork until they are broken into small pieces throughout the soup. Taste test for salt and pepper.

Serve hot on a cold day, or cold on a hot day. A satisfying soup– the yogurt keeps it from becoming too heavy.


Today I got my sense of taste back! Tomorrow I’ll cook dinner (yay!) and there’ll be a nice new recipe for you guys on Monday. In the meantime, here’s a recipe I created a couple of weeks ago.

I was trying to make cheese muffins using a recipe I found in Joy of Cooking, but I used gummy flours (rice and tapioca) instead of cakey ones (garbanzo bean and teff). The result? A crusty on the outside, chewy on the inside roll that strongly resembles Chebe bread– but can stand up to being toasted, buttered and jellied. The entire batch disappeared in about twelve hours, so I’d call them a success. You could remove the cheese for a plain bread roll or add sourdough starter to make sourdough, but personally I think you can’t go wrong with cheesy, cheesy goodness.

(Substituting wheat flour for the gluten free flours in this will not have the same result– you’ll have really tasty cheesy muffins, but not lovely crunchy, chewy little lumps of joy. Sorry.)


  • 1 cup Mochiko (or other super-fine white rice flour)
  • .75 cup tapioca flour
  • .75 cup potato starch
  • 1 tbsp baking soda
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1.5 cup shredded cheddar cheese
  • 2 large eggs
  • .5 cup milk
  • .75 cup sour cream or yogurt
  • .25 cup melted butter

Preheat your oven to 350 degrees Fahrenheit. Grease 12 muffin cups.

Whisk together dry ingredients. Add cheese and stir until fully integrated.

In a separate bowl, combine all wet ingredients. Add wet to dry and combine using swift strokes. Do not over mix. Divide between the 12 muffin cups. Bake for 50 minutes, or until the tops are golden brown.

Enjoy with butter, jam, gravy, meatballs, tuna fish, porridge, kimchi, or just by themselves. Bask in their tastiness.