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Roasted Red Pepper and Feta Dip aka “Htipiti” (Gluten-free)
I can say that in more ways than one – I truly am my father’s daughter. My love for food, eating and talking about both (or in general) – most definitely all come from my dad! Though I may not always like to admit it, I can be his clone in many ways!
As a Greek girl, (also from my dad) who has been gluten-free for nearly 10 years, one of the saddest things I have had to endure is saying good-bye to sooo many of my favorite classic Greek dishes – spanokopita, taramasalata, baklava, pita, gyro wraps, moussaka, pastitsio, melomakarono, loukamathes – oh my gosh I could go on and on and on (and now I am super hungry). Thankfully, a couple of these dishes can be made gluten-free, so I haven’t had to let go completely.
This dip isn’t something I grew up, like many of those aforementioned dishes, but rather it was a dish my dad had somewhere along the line at a restaurant and became obsessed with recreating. Since he perfected his recipe a few years ago, he has pretty much brought this dip to nearly every get-together and everyone that has ever tasted it – soon becomes obsessed, too! I myself am one of those people and I’ve taken to altering his recipe slightly and making it for my own dinner parties and other get-togethers. Since we moved out west from New York to California in 2013, this dip has been a nice way to savor some of those flavors of home.
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How-to Make Coconut Milk Yogurt
I have been meaning to try making my own dairy-free yogurt for some time now and I just kept putting it off. From what I have heard and read from many people, it can be frustrating at times and can require some trial and error. I have also learned that there really are lots of different ways you can do it. I decided to just dive right in and do some trial and error of my own for this How-to Make Coconut Milk Yogurt tutorial, so I can share my thoughts and results with you guys.
The differences in the various results aren’t quite distinguishable enough in photos, so I decided against a side-by side comparison as I did with the whipped coconut cream, instead I thought giving you the details on all the many options and sharing my thoughts and results would be just as effective. Of course, there are many more options than I even share here, but these are the ones that I tested. That said, I really do recommend trying things out for yourself, yogurt is funny that way, what works for one person, may not work for another, whether it be the type of milk you choose, the starter, the temperatures you are culturing at, etc. So, play around, find what works for you and go with it. I hope I gave you enough information and options here to help start you down the fun road of educated guesses when yogurt making.
I do have to say that I am not vegan, nor am I allergic or highly sensitive to milk. I just choose to limit my dairy intake. When selecting a yogurt starter or probiotic powder, please always check with the manufacturer on the origin of the culture, most are made on dairy and therefore will contain trace amounts of dairy that will not work if you have a severe dairy allergy/intolerance or if you are vegan. Cultures for Health makes a certified vegan/dairy-free yogurt starter and I really love their products and customer service. Likewise, many probiotic powders and capsules can contain dairy, so be careful there too, though it is quite easy to find those that are dairy-free/vegan. If you are ever unsure it is always best to check directly with the manufacturer.
OK let’s get into it… How-to Make Coconut Milk Yogurt
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Millet and Apple Salad with Curry Dressing
Yes, another millet salad. This is great warm, cold or room temperature. I ate it warm, just after the millet was done cooking. I have to say, tossing millet with fruits, veggies, nuts, etc, to create a salad, has to be one of my new favorite things. It works perfectly as a starter, side dish or in this case, a main course. I came home and wanted to throw something together quick for a dinner for just myself and I didn’t have a huge appetite. This has the perfect combination of so many great things, spicy, sweet and crunchy. The colors on this dish are perfectly beautiful. The curry flavor isn’t overpowering and is perfect with the fresh mint, which I was happy to be cooking with, we still have so much of it growing in the yard. This is another great vegan dish to take to a party to share or maybe even a Thanksgiving side.
Warm Millet and Apple Salad with Curry Dressing
Serves 4
adapted from Martha Stewart Living, October 20041/4 cup raw sliced almonds
1 cup organic whole millet
2 teaspoons olive oil
1 teaspoon honey (use maple syrup to make vegan)
1 tablespoon finely chopped shallot
1 1/2 teaspoons curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup dried currants
1 small apple, cut into 1/8-inch-thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnishPreheat oven to 375º. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes.
In heavy skillet heat 1 tsp of oil, add the millet and toast gently until the grain is tan. Bring the water to a boil in saucepan, add remaining oil and grain. Stir; cover and simmer gently for 25 to 30 minutes to desired texture or until all of the water is absorbed.
Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add millet, currants, apple, mint, and almonds; toss well. Garnish with mint.
