Tweet
Charlene - I decided that I would make your Apple Coleslaw that you listed in Tried and True over the weekend. When I was at two different large grocery stores (Giant and Publix), neither one had a small plain yogurt. Everything had fruit in it. I then did purchase a small plain Greek yogurt. There were no choices so I will see how it turns out. I just think it is really strange that a plain, 6 or 8 oz plain yogurt is no longer available. What brand did you use? I like yogurt but certainly didn't want to purchase a quart size because plain yogurt wouldn't be eaten in my household.
-
-
I bought Mountain High brand, the quart size. I’ll use the rest of it in some smoothies and I’ll try to find some other things that use it too. I was surprised that I couldn’t find smaller sizes too, seems like it used to be fairly common not that long ago. I think the Greek yogurt will be fine in it, I will probably use that next time I make it too. -
Charlene - Thought I would let you know that I made your apple/cranberry Cole Slaw that you have in Tried and True today and you're right - it is delicious and easy to put together. It reminds me of broccoli slaw. Ironically, my 3-color slaw mix included pieces of broccoli in it too. The Greek yogurt was no problem. Since regular plain 6 oz yogurt appears to no longer be available, don't be afraid to use the Greek version. I did use a Fuji apple and if you didn't have cranberries, raisins would be a good substitute. I believe my husband and I will be having apple Cole Slaw at dinner tonight. Thank you.Comment
-
Thank you for the information about the Greek yogurt! I’m glad you liked it, it really is tasty. I always have dried cranberries on hand, I use them in salads a lot.Comment
-
I made the slaw too! It was sooo good. I had to buy the big Mountain High plain yogurt too. Last night I made my yogurt flatbread with some of the leftover. My recipe uses plain Greek in the flatbread but I thought I would try that. It worked but I needed to add a lot more flour. Turned out great. I still have yogurt to use. lolComment
-
Hello Bean!Originally posted by Bean View Post
Will you please share your recipe for the flatbread?I've been wanting to make flatbread pizzas again but for the cost of them that I want to make into pizzas they are pretty expensive.Pkgs.of 1-2 of them for $3.99(7"x6")each bread piece.I'm sure that they have gone up in price since the last time that i've made these pizzas with the flatbread.They are so good made w/flatbread tho!Comment
-
Originally posted by D'sMom View Post
Hello Bean!
Will you please share your recipe for the flatbread?I've been wanting to make flatbread pizzas again but for the cost of them that I want to make into pizzas they are pretty expensive.Pkgs.of 1-2 of them for $3.99(7"x6")each bread piece.I'm sure that they have gone up in price since the last time that i've made these pizzas with the flatbread.They are so good made w/flatbread tho!
Here you go. I switch up the seasonings. Sometimes I add chopped hot peppers and/or fresh herbs.
4 Ingredient Skillet Flatbread
1 cup self-rising flour
1 cup Greek yogurt
1/4 teaspoon rosemary
1/8 teaspoon salt
Combine the flour, yogurt. rosemary and salt in a bowl and mix together to form a ball. It will be very sticky but that is where you will need a little extra flour.
Turn out onto a board sprinkled with flour. Knead a few minutes adding extra flour. Separate dough into 4 equal parts.
As you roll out each one with a rolling pin sprinkle flour on dough as you go along. You will need to flip the dough and add flour to the board each time you flip it. Use a pan that has been slightly preheated on medium-high heat.
Lightly spray with oil and heat each side of flatbread. This should take 2-3 minutes per side. Wipe out the pan after each flatbread.
Serve with toppings of your choice or a nice salad.
Makes 4Comment
Comment