Creamy White Bean Yogurt Sauce Recipes

CREAMY 'RANCH' DRESSING

Lisa Feldman, the director of culinary services at the schools division of the food services company Sodexo, understands that where there is ranch dressing, there are kids who will eat vegetables. Lisa is working to devise menus for schools that meet or exceed the Department of Agriculture's Healthier US Schools Challenge requirements. With a deep understanding of the ingredients that school lunch programs have to work with, she developed a white bean and yogurt salad dressing base. The mixture will make a dressing that has much more nutritional value, considerably less sodium, and none of the additives in the long ingredient list on a bottle of commercial ranch dressing. Lisa credits the chef and cookbook author Joyce Goldstein for the idea. This is an adaptation of the ranch that Lisa developed for schools. It can be used as a dip, but also as a salad dressing for crisp salads. Adding the ice cube to the food processor helps to break down the fiber in the bean skins so that the dressing is less grainy.

Provided by Martha Rose Shulman

Categories salads and dressings, appetizer

Time 5m

Yield 1 cup, about 6 to 8 servings

Number Of Ingredients 9

Creamy 'Ranch' Dressing image

Steps:

Process garlic in a food processor fitted with a steel blade until the minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt and ice cube and process until smooth. With the machine running, add lemon juice, salt, and olive oil and process until smooth. Taste and adjust seasoning.
Scrape into a bowl and stir in chives, tarragon and dill. Serve as a dip or use with crisp salads (it's a bit too thick for delicate lettuces like spring mixes).

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 143 milligrams, Sugar 2 grams

Ingredients

1 small garlic clove, halved, green shoot removed
1/2 cup cooked white beans, drained and rinsed if using canned beans
1/2 cup whole milk or 2 percent Greek yogurt or regular yogurt
1 ice cube, if using Greek yogurt
1 tablespoon fresh lemon juice
Salt to taste
1 tablespoon extra-virgin olive oil
1 teaspoon minced chives
1 teaspoon each minced tarragon and dill (optional)

WHITE SAUCE

This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 10m

Yield 16

Number Of Ingredients 5

White Sauce image

Steps:

In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g

Ingredients

2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

HOMEMADE YOGURT WITH APPLE COMPOTE

Provided by Melissa d'Arabian : Food Network

Time 50m

Number Of Ingredients 11

Homemade Yogurt With Apple Compote image

Steps:

Heat the milk in a large saucepan over medium-low heat until a thermometer registers 185 degrees F. (The milk should be steaming but not boiling.) Turn off the heat and slowly whisk in the dry milk. Whisk in the maple syrup, if using. Let the milk mixture cool to 110 degrees F, 20 to 30 minutes. Whisk in the plain yogurt.
Pour the milk mixture into a large jar or glass bowl. Cover with a kitchen towel or plastic wrap vented with a few holes. Set aside in a warm place (90 degrees F to 105 degrees F), such as near a heater or in a cooler with a thermos filled with hot water, 12 to 18 hours. (The longer it sits, the thicker and tangier the yogurt will be.)
Transfer the yogurt to the refrigerator; chill at least 8 hours. Stir before serving.
Combine 6 cups diced peeled Granny Smith apples, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, a pinch of salt and 1/4 cup water in a skillet over medium heat. Simmer until soft, stirring, about 30 minutes.

Nutrition Facts : Calories 252 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 139 milligrams, Carbohydrate 45 grams, Fiber 2 grams, Protein 7 grams, Sugar 39 grams

Ingredients

4 cups whole milk
1/4 cup nonfat dry milk
1/4 cup maple syrup (optional)
1/4 cup plain yogurt with active cultures
6 cups diced peeled Granny Smith apples
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
a pinch of salt
1/4 cup water
a pinch of salt

CREAMY WHITE BEAN SOUP

Found this recipe today in our local paper and have already made it. It is fabulous! I didn't even have to adjust the seasonings, they are right on!

Provided by Marie

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Creamy White Bean Soup image

Steps:

Heat olive oil in a 4 quart saucepan on medium high heat.
Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
Add beans, water, and seasonings.
Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
Take half of soup and blend in blender until smooth.
Return soup to bean mixture in pan and stir.
Ladle into bowls and drizzle with olive oil before serving.
Top with freshly grated Parmesan cheese, if desired.
Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, chopped fine
4 large garlic cloves
2 (15 ounce) cans cannellini beans, undrained
5 cups water
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

BASIC YOGURT SAUCE

Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.

Provided by Samin Nosrat

Categories sauces and gravies, side dish

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 6

Basic Yogurt Sauce image

Steps:

In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 3 grams

Ingredients

1 cup Greek-style yogurt, preferably whole milk yogurt (8 ounces/225 grams)
2 tablespoons finely chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice (from 1 large lime), more to taste
1/2 teaspoon salt, more to taste
1 garlic clove

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Creamy White Bean Yogurt Sauce Recipes

CREAMY 'RANCH' DRESSING

WHITE SAUCE

This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.

HOMEMADE YOGURT WITH APPLE COMPOTE

CREAMY WHITE BEAN SOUP

Found this recipe today in our local paper and have already made it. It is fabulous! I didn't even have to adjust the seasonings, they are right on!

BASIC YOGURT SAUCE

Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.

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