Bzz Agent asked me to try Fage (pronounce it Fa-yeh). That's like asking a chocoholic to try chocolate! I eat Fage all the time. It's a great way to get in protein and natural probiotics. As a matter of fact, this is my drawer in the fridge at work:
What BzzAgent wanted, though, was for people to try Fage in their recipes. Not a problem! I love the idea of cooking with yogurt, since it goes with so many things. I have bought the large tubs of Fage in the past to use in cooking. I made a killer Tzatziki sauce a couple of years ago for a barbecue and people are still talking about it.
My Bzz Kit contained three coupons. One for me, two to give away. I, uh, used two. Couldn't help it. I gave my cooking buddy, Yvon, coupon #3.
You know what I love about Fage? It's a great way to get calcium and protein into my diet. I need large quantities of both, and Fage helps me get it. By adding Fage to different foods, I'm adding good-quality protein, and no artificial ingredients. Fage is 100% natural, and has been for well over 80 years. That's good! What's in it? Milk and live active cultures or milk, live active cultures and cream. Perfect! No additives, no corn syrup, nothing to take away from the deliciousness of this yogurt. It's the #1 selling yogurt brand in Greece, so almost 11 million Greeks can't be wrong! Fage is smooth, creamy, delicious, and it really is a staple of my daily diet. I use it on baked potatoes and pierogis in place of sour cream.
Yogurt is good for you. You don't have to buy gimmicky yogurt to get the benefit of the probiotics. Eat Fage and you'll be regular without having to ingest silly additives.
My only quibble with Fage, or more likely with my local supermarkets: They don't like to carry the Fage Total. I like fat. Fat tastes good. I am also one of the people who believes (and I've read the studies that back it up) that fat doesn't make you fat, carbohydrates/sugars do. I won't go on and on with the low-carb lecture and I won't bore you with my low cholesterol numbers, but I do indeed like the full fat version and it's hard to find! Shop-Rite never carries it, Stop & Shop used to carry it but lately they haven't stocked anything except the 0% & 2%, and it takes some work to uncover the good stuff. Luckily I found it at Jack's Foodtown in Caldwell, NJ, near my place of employment.
So, what did I whip up with my Fage?
First, my friend Linda wanted to come over and make dinner with me. She had a kebab recipe she wanted to try, and it sounded good. I told her I'd make the side dishes. She mixed up her meat and it was very spicy!
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| You can see the hot pepper flakes in the meat |
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| Linda frying up her kebab patties |
So what did I whip up to go with this?
Raita!
- 1 cup Fage Greek Yogurt
- 1/2 cup chopped & seeded cucumber
- 3 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Salt to taste
I love raita, and it's the perfect way to top off an especially spicy dish. It's so easy to make, and it can complement a variety of meals. Try it! You can cut the recipe in half if you only want a small amount. Dinner went very well that evening, everyone enjoyed it, although the kebabs were a bit spicier than I would have liked (and I like spicy food!).
Next up: My husband is a big fan of polenta. I decided to make polenta for the family using Fage, since my husband was making chicken cacciatore. My son, my daughter, and my son's friend Neo were joining us for dinner, so it was a great time to experiment.
Polenta:
- 2 cups water
- 1/2 cup quick polenta or quick cornmeal
- 1/2 cup of parmesan cheese
- 1/4 cup Fage Total
- Salt & pepper to taste
Bring water to a boil, then slowly stir in cornmeal with a wire whisk.
Reduce heat to the lowest setting you can manage. Stirring constantly,
continue to cook for 5 minutes. Turn heat off and add cheese and Fage.
Season with salt & pepper and serve.
They all loved it! My husband was dying to know what I'd done
differently, so I told him: I used Fage with parmesan cheese to make the
polenta. My son and his friend really liked it as well. Neo said I
should open a restaurant he liked it so much. Good to hear, and since it's easy to make, it's now going to be part of our rotation. If you have anyone in your home who needs to be gluten-free, this recipe fits right in.
Third item:
Cake!
I like to bake and decorate cakes for my family & friends. I haven't taken any of the classes, but when I find the time I will. If you are pressed for time making a cake and you're going to use a box mix, ignore the instructions on the box and use the recipes in Ann Byrn's
Cake Mix Doctor books. They come out so much better and people love them. Shameless library plug: get them at your local library. If your library doesn't have them, ask them to get them for you via inter-library loan.
Many of Ms. Byrn's recipes call for sour cream. I made a basic chocolate cake for my son's friend's child. I substituted Fage for the sour cream.
1 package devil's food cake mix
1 box instant chocolate pudding mix
1 Fage yogurt
1/2 cup water
1/2 cup vegetable oil
4 large eggs
I used the Wilton Spider-Man pan, so I followed the baking directions for the pan, 25 minutes at 350.
The finished product:
Brian loved the cake, as did his guests, and I enjoyed making it for him.
My next idea is to use Fage in my cream cheese buttercream frosting that I use when I make red velvet cake. My daughter's birthday is coming up on June 8th, and she loves red velvet, so I just may try it.
Like I said before, I eat Fage on a daily basis. If I buy a large tub of the plain, I sometimes mix my own jams into it. I usually stock up on the individual sizes for work, and I love how easy it is to use Fage in recipes. I think it'll work great in any recipe that calls for sour cream and will continue to try it. I look forward to trying more of the recipes I've seen on the Fage website.
You can find Fage at http://www.fageusa.com/ and there you'll find nutritional info, great recipes, and a product locator.