What’s Cookin’

by Nikita Weymann on May 7th, 2014

whats-cookin
Today we examine an essential universal question. Personally, I ask it at least three times a week, maybe more. And I bet it comes up for you too as part of your natural human condition, like when you wonder about the afterlife at unexpected times. The question is, “Who doesn’t like goats?”

I recently came into possession of some goat milk yogurt. “Came into possession” may be a bit of a stretch; I spent my own hard-earned money on it. Having no beef against cows, I suppose I had some propaganda in my head about goat cheese being fantastically good for you. And anyway, who doesn’t like crostini broiled with a little goat cheese, laid out so nicely atop micro-greens and then drizzled with lemon vinaigrette? And who doesn’t like goats?

So I thought, this yogurt is made from goats. It has to be great, like yogurt on steroids! And it was indeed powerful: it was like putting a bunch of grass in your mouth when you were expecting blueberries.

So there it sat, looking at me every time I opened the icebox. I needed to force myself not to waste it.

Miss Kari suggested a Jordanian national dish called mansaf. But mansaf is all about huge chunks of melt-in-your-mouth, beautifully spiced lamb. Lambs are cute, and they taste good too, but being a hurried vegetarian, I just haven’t had time to drum up a variation. I haven’t given up though, Miss Kari.

So, thus ensued this simple yet delicious recipe. It’s not vegan this time. Because goat.

Greek Tomato Yogurt Soup
Adapted from Cooking for Health, by the Moosewood Restaurant, and the Wishful Chef

Makes about 6 one-cup servings

2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced or chopped
1 28-ounce can diced tomatoes
2 sun-dried tomatoes
1 1/2 cups vegetable broth
Generous dash ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1 tablespoon honey
1 cup goat milk yogurt

Heat a large pot on medium. Add the chopped onion and garlic and cook for 5 minutes, until soft. Add the tomatoes and cook down for 8-10 minutes.

Add the vegetable broth, sun-dried tomatoes, thyme, and honey. Bring to a boil, then simmer for about 15 minutes. Allow to cool.

Using a hand blender, puree the soup until nice and creamy. Season with salt and pepper, then mix in yogurt. Serve hot or cold.


Miss Beedit recently inherited a breezy old shotgun house in New Toulouse. She welcomes trespassers and can predict your future.

Comments are closed.