Getting creative in the kitchen!

So my crazy life without sugar or yeast has helped me to be more creative in the kitchen!

Here's the latest: Most things like mayo and mustard, catsup and other condiments have vinegar/sugar in them, they're out like last season's shoes.

I was visiting with a friend about a month ago who makes her own yogurt and she was telling me she uses it in place of sour cream. Hmm....I got to thinking. How might I be able to use yogurt in other things?

My list so far is short, but one area I want to try is using it in place of cream of mushroom soup. Maybe in casserole this winter? Or with chicken in the oven? I'll report back on that (but if you have any success/wisdom, I'll sure take it!).

But here's what I did yesterday: I took canned chicken (we were out of tuna, or I would have used tuna), and mixed in about 2 spoons of yogurt. I then sliced a tomato from our garden (juicy!) and ate the chicken salad on top of tomato slices for lunch!

I'm pretty excited about this! It doesn't exactly taste like mayo, but this opens the door to my tuna eating! I can add other stuff like celery and onions .... and Erik suggested eating it atop Triscuits. Yummie!

Oh, another idea is to make a veggie dip. I have plenty of frozen dill, so I'll cut that up, and .... well, I'm looking for suggestions of stuff to add. I'm not able to add a Ranch packet or anything (or I don't *think* I am able. I'll have to look! -- Just looked, Ranch packet has MSG, so it's out. Rats.).

In case you missed it, HERE is the yogurt recipe. And I now do not have to strain it. I use RAW milk, and then once it's finished cooking (10 hours or so), I just mix it all together. The consistency is just velvety!!!!