Chobani

12 Minute Pancakes

by Lisa on May 22, 2012

I’ve been craving pancakes for about two weeks.

Two.Weeks.

So when Caroline woke up an hour earlier than normal on a work from home day, I took advantage and headed into the kitchen. You’d be surprised at how entertaining cooking can be for a nine month old.

I turned to one of my favorite recipes and kicked it up a bit by adding heart healthy rolled oats, chia seeds and ground flaxseeds. It’s safe to say I have a new favorite pancake recipe.

12 Minute Pancakes

by The Splattered Apron

Prep Time: 5 minutes

Cook Time: 6-7 minutes

Ingredients (8-10 pancakes)

For the Pancakes

1 1/2 cups Vanilla 0% Chobani Greek Yogurt
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup almond milk
1/2 cup rolled oats
1 1/2 tablespoons ground flax
1 1/2 tablespoons chia seeds

For the Berries

2-3 cups of berries, cut up or whole {strawberries, quartered, blackberries, raspberries and blackberries whole}
2-3 tablespoons light brown sugar

Instructions

In a bowl, combine the berries and brown sugar. Set aside to macerate.

Whisk together the yogurt, egg and almond milk; set aside.

In another bowl, combine the flour, salt, baking powder and baking soda.

Add the wet ingredients to the dry ingredients and stir just to combine.

Once just combined, add the oats, flax and chia seeds.

Pour 1/4-1/3 cup of batter onto a greased skillet or griddle pan over medium-high heat.

The pancakes are ready to flip when bubbles begin to pop. Flip and cook for 2-3 more minutes, until the pancakes are golden brown.

Serve topped with the macerated berries.

Okay, I can’t guarantee that these will take you exactly 12 minutes, unless you cook all of the pancakes at the same time. But I can guarantee that they’re worth the time.

I loved the texture; the oats, flax and chia add heartiness to this fluffy pancake.

The sweetness of the berries and the natural sauce that’s rendered from macerating is wonderful on top of the pancake.

The only way I could improve this dish would be to add a dollop of whipped cream to the top. What better way to start the day?

Enjoy!

{ 2 comments }

It’s no secret that I love Greek yogurt. By far, my favorite brand to use when cooking and baking {or just eating with a spoon!} is Chobani. So I was really excited when I received an invitation from Chobani to attend their inaugural blogger dinner this past Saturday night at The Federalist in DC.

chodinner Group photo courtesy of Sara!

Jackie and Emily {crouching next to me} were our fantastic hosts from Chobani. It was really interesting to hear about the history of the company and how it’s grown in just a few years. From listening to how Emily and Jackie talked about Chobani, it was obvious that they love the product and the company.

Greeting us when we sat down were these awesome canvas bags full of swag. Since this was my first official blogging event hosted by a company, this is also my first swag bag. I was excited. It’s the little things.

Chef Harper McClure created a menu to highlight the use of Chobani in each course. And he did not disappoint!

{I normally do not take photos of my food in restaurants but since I was at an event specifically for food bloggers, I made an exception.}

After we put in our orders, baskets of fresh bread were served to the table. Naturally, I had to eat one of each: a piece of cornbread and a piece of baguette, slathered in butter.

The appetizer was amazing.

White Gazpacho
Poached Laughing Bird Shrimp, Minted Yogurt

The gazpacho was so creamy and delicious. I loved the green grape garnish and the shrimp were absolutely perfect. I liked it so much that I commented to Jackie that if I weren’t sitting in a restaurant I would have licked my bowl clean. She encouraged me to do it anyway, but I remembered my manners and refrained.

For my entrée I went with the lamb.

Slow Cooked Spring Lamb
Gin Soaked Cucumbers, Spring Herb Salad, Espelette-Yogurt Emulsion
Suggested Pairing: Coeur de Terre Pinot Noir, Willamette Valley, Oregon

I was torn between choosing the yogurt poached halibut, because I thought poaching fish in yogurt sounded intriguing, but I went with the lamb because it was paired with a pinot noir. I am a sucker for pinot noir. Let me tell you, the lamb was incredible. It was done two ways, as shown above, and I cleaned that plate too.

Family Style Sides

Roasted Heirloom Cauliflower

Fricassee of Wild Mushrooms

Confession: I had two servings of the cauliflower. It was that good. It was buttery, crunchy, slightly sweet, salty and smothered in herbs. If you don’t like cauliflower, I think this dish will make a believer out of you.

Oddly enough for me, I wasn’t super excited about dessert because I didn’t think I liked panna cotta. I was wrong.

Greek Yogurt Panna Cotta
Strawberry Preserves, Shortbread Cookies, Long Pepper Sauce

This panna cotta made a believer out of me. It was so velvety smooth. I ate each bite with a piece of shortbread, some preserves and the peppery sauce for as long as it lasted. Another plate cleaned!

I had a great time talking with other DC area bloggers, Jackie and Emily. As a working mom, I choose to spend the majority of my free time with my husband and our baby girl but it was fun to get out on my own for a night. I even met up with a friend after dinner for a quick drink before heading home and collapsing into bed way past my bedtime. Too bad Caroline doesn’t understand the concept of sleeping in just yet .

As for what was in the swag bag…..

a lunch bag, a water bottle, recipe cards and recipe card holder and Chobani recipes. How fun!

Thank you again to Chobani for inviting me to this really fun event!

{ 3 comments }

Vanilla Yogurt Pancakes

by Lisa on February 27, 2012

Sunday morning rolled around this weekend and even though I was staring at a to do list a mile long, I decided to remember one of my goals for 2012 and look for balance. To enjoy my time with my family. So I set my to do list aside for the morning and enjoyed spending time with my husband and our daughter. And I made some awesome pancakes.

Vanilla Yogurt Pancakes

by The Splattered Apron

Prep Time: 2 minutes

Cook Time: 6-8 minutes

Keywords: breakfast greek yogurt pancake

Ingredients (serves 2, with leftovers)

1 1/2 cups Vanilla 0% Chobani Greek Yogurt
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
3/4 cup almond milk

Instructions

In one bowl whisk together all of the wet ingredients.

In a separate bowl, whisk together the dry ingredients.

Pour the wet into the dry and stir until just combined.

Pour 1/4-1/3 cup of batter onto a greased skillet or griddle pan over medium-high heat.

The pancakes are ready to flip when bubbles begin to pop. Flip and cook for 2-3 more minutes, until the pancakes are golden brown.

Serve with bananas, fresh berries and some real maple syrup!

I loved these pancakes! The tanginess of the Greek yogurt really comes through and balances with the sweet maple syrup.

Using vanilla yogurt means there’s no need to add sugar to the batter, it’s perfect without.

I think our go to pancake recipe has been replaced.

Enjoy!

Recipe just slightly adapted from Chobani.

{ 3 comments }

Deviled Eggs and a GIVEAWAY!

by Lisa on February 13, 2012

As much as I love eating deviled eggs, until this past weekend, I had never made them myself. I think that deviled eggs are a fantastic appetizer for a party. They can be eaten in two bites and held with one hand, leaving the other hand free to hold a drink. What could be better?

One of the best parts of our neighborhood is all of the young families. As of Saturday, there were four pregnant women on our street—now there are three! We had a party to celebrate all of the new additions, little did we know that one of them would be born only a few hours after the party.

I contributed four dishes to the party: deviled eggs, sugar cookies {made with all-purpose flour so they were not gluten-free}, pumpkin whoopie pies and a spinach and artichoke dip {recipe to come soon!}.

I wanted to put my own spin on deviled eggs and since Chobani was kind enough to send me 3 containers of yogurt to use in recipes, it just made sense.

Deviled Eggs

by The Splattered Apron

Prep Time: 30 minutes

Cook Time: 13 minutes

Keywords: boil appetizer eggs greek yogurt

Ingredients (2 dozen deviled eggs)

12 eggs, hard boiled and divided

For the Filling

12 egg yolks
½ cup Chobani 0% Greek yogurt
1 teaspoon turmeric
1 teaspoon white vinegar
¼ teaspoon salt
½ teaspoon ground pepper
Smoked paprika, for garnish

Instructions

Place the eggs in a saucepan and cover by 1 inch of cold water.

Bring to a boil and remove from the heat immediately, cover and let sit for 10 minutes.

After 10 minutes, place the eggs in an ice bath.

Carefully peel the shell from each egg, then rinse the egg in cold water to be sure to remove any stray bits of the shell.

Slice the eggs in half lengthwise and separate the yolks from the whites.

In a bowl, combine the yolks, yogurt, turmeric, vinegar, salt and pepper.

Place the yolk mixture into a bag and snip the end off. Carefully pipe the yolk into the egg whites.

Arrange on a platter and garnish with paprika.

I loved how these turned out! The turmeric gives the eggs a kick of flavor that is unexpected.

I loved the tang of the yogurt. Using Chobani in this recipe was perfect—it still provided the needed texture but without the fat of mayonnaise or sour cream.

I used Martha Stewart’s guidelines for hard boiling eggs and they were perfect. I couldn’t believe how yellow the yolks turned out. It’s the only way I’ll ever hard boil eggs!

When the generous folks at Chobani offered to send me some yogurt to cook and bake with, I was really excited but I didn’t want to be the only one to benefit. They graciously agreed to giveaway three 32-ounce containers of Greek yogurt to my readers! Plain 0%, Plain 2% and Vanilla 0%.

TO ENTER:

Mandatory

Leave a comment and tell me your favorite way to eat Chobani.

Additional Entries

Follow me on Twitter, and leave a comment letting me know you did and send the tweet, “I want to win some @Chobani from @SplatteredApron! Do you?? http://wp.me/p1qkP2-W6″
Follow Chobanion Twitter and leave a comment letting me know you did.
Like The Splattered Apronon Facebook and leave a comment letting me know you did.
Like Chobani on Facebook and leave a comment letting me know you did.

That’s five different ways to enter to win—good luck!

This contest is open to U.S. residents only. Entries will close on Monday, February 20th at 6 p.m.

And don’t forget to enjoy your eggs

{ 34 comments }

Cranberry Yogurt Scones

by Lisa on January 30, 2012

Well hello there! As you can see, I decided to take last week off. Turns out I have been fighting a sinus infection and bronchitis while Caroline has been fighting her own nasty cold, so we were not a very active family this past week. I still have no idea how Jeromy has managed to avoid our sickness. I only get sick every couple of years so when I do get sick, I really get sick.

This past Saturday my aunt and uncle came to meet Caroline. Despite the massive pressure in my head, I wanted to bake something to accompany the frittata, hash browns and salad. I was going to go with muffins but decided to make something different and went with scones. Who knew—they’re just as easy as muffins! I really wanted to use whole wheat pastry flour since I’ve had a bag of it sitting in my cabinet for awhile, cranberries that were in the freezer and Greek yogurt in the fridge. And so this recipe was born.

Cranberry Yogurt Scones

by The Splattered Apron

Prep Time: 15 minutes

Cook Time: 15-17 minutes

Keywords: bake bread breakfast cranberries

Ingredients (8 scones)

1 1/2 cups whole wheat pastry flour
1 tablespoon granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons unsalted butter, cold and diced
1/2 cup Chobani 0% Greek Yogurt
1 cup cranberries, chopped
2 tablespoons plus 1 teaspoon almond milk {not pictured, I used Pacific Organic Original}
turbinado sugar, for dusting the scones

Instructions

Preheat the oven to 425 degrees with a rack in the middle of it.

Rinse the cranberries and chop coarsely. I used my food processor and pulsed the cranberries for about 30 seconds. I used frozen cranberries if you use fresh it will be faster.

Whisk together the flour, baking soda, baking powder, granulated sugar, brown sugar, cinnamon and salt.

Using a pastry cutter or your fingers, cut in the butter to the dry ingredients until the mixture resembles a coarse meal.

With a fork, stir in the yogurt, almond milk and cranberries until all of the ingredients are moistened by the wet ingredients and starting to stick together.