Yogurt Drenched, February Doldrums and Babysitting Beets
How to bring a bit of brightness to your winter cooking
We are deep in the armpit of the February doldrums (wearing natural deodorant, so it kind of smells). Sunlight is sparse, fresh produce is limited, we are gravitating towards deep comfort zone flavors, thoughts of a bikini are nothing but a fever dream, and we are leaning heavily into soups, stews, braises, and anything that can hold us in a warm, cozy embrace through these dark times.
February cooking doesn’t need more richness; it needs more brightness. And if the sun ain’t gonna give it to us, then we will bring the lightness ourselves, through our food! And when you want a little lightness in your life, it’s time to pull out the grill!
February is perfect for grilling (waiting for cheers of support)!
To put things in perspective, I am NOT a fair-weather griller. When in doubt, yank that grill out. (My grill is tucked snug in a corner, and I literally must yank it out into the open air before use.)
To be even more fair, it has been a mild winter to say the least where I live (it’s 50 degrees for crying out loud). If you are experiencing snowpocalypse or caught in an ice storm bananza, maybe you can use this recipe as inspiration and pull out the grill when you are in the acceptable grill weather zone.
Me, I’m grillin'.
Not only grilling but using the produce I have available in a way that feels lighter and fresher and gives a subtle nod to the bright days ahead, this will be good for your mental health, I promise.
Yogurt Drenched Chicken Thighs
This is one of my ALL-TIME FAVORITE WAYS to cook chicken thighs. I go boneless skinless, only because who has the time. Bone-in, skin-on would be the best way, but sometimes confidence overrides best.
Why marinate, aka drench in yogurt? There are enzymes in yogurt that will help break down the proteins in the chicken, which makes it more tender. Yogurt also falls under the category of FAT (our BFF), and fat equals flavor.
Do this 2-24 hours before you are ready to grill - Put the chicken thighs (2#’s) into an airtight container, add a large dollop of yogurt to the thighs, toss in a plethora of spices (garlic powder, onion powder, paprika, cumin, oregano), salt, and pepper, and thoroughly mix. Really get in there with your hands and massage the yogurt into every crevice of the chicken thighs.
Get your grill nice and hot, slap those thighs on there, and call it a day!
Now onto the seasonal produce of February and how not to eat yet another roasted vegetable. Well, the truth is we are still going to roast a vegetable, but after we roast said vegetable, we are going to transform it into a luscious, creamy, tangy, herby….wait for it….DIP!
Garlicky Beet Dip with Walnuts
It should surprise no one that this recipe is from our girl Allison Roman. I promise I like other cookbooks, but if we are being real, which we ALWAYS are around here, I had a bunch of beets, and this dip checked all the boxes for bringing a bit of brightness to February.
This dip is a riff on a romesco sauce (roasted red peppers and walnut dip). It has a rich and earthy base, yogurt and a splash of red wine vinegar are stirred in at the very end, and a sprinkle of fresh dill and drizzle of extra virgin olive oil really bring this dip to life!
I proceed to slather the grilled chicken from above with this dip. Whole wheat pita crackers and sliced carrots also got doused in beets. 10/10
I sprinkled hemp seeds on top for contrast and an extra something something.
How are you bringing a little lightness to your February cooking?
Speaking of beets😏, this is the BEST way to roast your beets. Why, you ask?
You don’t have to risk losing your fingers hacking away at a raw beet.
You don’t have to babysit your beets; throw them in the oven and set a timer for 1 hour.
They peel like a dream, rub the skins off using paper towels and gloves, unless you don’t mind looking like you murdered someone.
How to roast beets (the best way)
Preheat oven to 400 degrees
Cut the tops (stems) off of each so they sit nicely, or you can leave them whole.
Line a sheet pan with foil, with enough to cover the beets entirely before roasting, think a little beet cocoon.
Place the beets cut side down on the sheet pan, and drizzle with oil.
Wrap the foil around the beets and tightly pinch the edges so they are sealed.
Roast for about 60 minutes if you have some big-ass beets (BAB’s), maybe 75 minutes. You know they are done when you can gently pierce them with a fork, or I like to gently squeeze them with my oven mitt.
Remove from the oven and open the foil lid to help them cool faster.
As SOON as you can safely handle the beets without burning your fingertips off, use a designated beet towel or paper towels and gently rub off the skins.
Pro-tip: It is easier to rub the skins off when the beets are warm
BOOM ROASTED💥
Use these beets however you please. Make the garlicky beet and walnut dip from above, cut into a small dice and add to salads, cut into wedges, and make the classic beet, grapefruit, and goat cheese situation. This just screams spring in winter to me!
Cooking 101 - Roast your beets whole, then slice them!
Still on my sweet potato BS, and I had to try the viral sweet potato stuffed with cheddar cheese. Not a huge stretch in the will I like it department. What’s not to like?
Sweet potato - good
Cheddar cheese - good
Both warm and melted together - good
The original video tells you to roast your sweet potato and then take a rectangle CHUNK of cheese and ram it into one end of the sweet potato, then and only then you peel the skin from the potato and eat it like a banana.
This method is weird. And unnecessary.
I am opting out of giving my sweet potato a cheese enima but going to keep the vibe of sweet potato + cheese.
I roasted my sweet potato like normal, sliced it in half, and then grated some aged cheddar cheese on top. I wrapped the foil back around the potato so the cheese would get melty, scrambled it together, and ate it.
The moral of the story here is sweet potato + cheese = good.
This (adapted) viral trend has been BUTTER CULT APPROVED!
I have a roster. Not a dating roster that seems like too much maintenance, but a reading roster. I always have three books that I am reading at the same time (I am talented), more like I cycle through them based on my mood. Some I read quickly and others I savor. I will read it bit by bit, sometimes taking long periods of time in between sessions. I don’t want the book to be over because what will I do? Is this the equivalent of not using the nice china or lighting the good candle?
For the last few months, I have been reading Art Work by Sally Mann. It is a memoir of her creative life, but it is so much more than that. She takes us through the daily minutiae of being an artist; it’s painful, it’s relatable, it’s perfect. She is a photographer, poet, and one of the original thinkers.
She forces you to slow down.
To breathe.
To hold an image instead of scroll past it.
Reading this book is a reminder of what photography was meant to be, not a distraction, but depth. I highly recommend reading a physical copy of this book. The texture of the pages is special, the weight of the book is special, and the images are special.
Cheers,
Nicole | Butter Cult
Photo proof that we are a real human (and cat) over here cooking, writing, and laughing with you every week.
