De Ma Cuisine

Yogurt Archive



January 2014



Roasted Broccoli Topped Baked Potatoes

Written by , Posted in Cheese, Dinner, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Potatoes, Roasting, Sides, Vegetables, Vegetarian

RoastedBroccoliBakedPotatoes-5Hello friends.

I’m glad you’re here.

I want to tell you about something that I love.

It’s not a person (although I love many). It’s not an object (although I seem to have quite a collection). It’s not bacon (although bacon will always be dear to my heart).

It’s roasted broccoli.

Maybe I’m weird. I don’t know. If I am, I’ll deal.

In any case, I really like broccoli, especially when it’s roasted.

I can be persuaded to like almost any veggie that’s roasted. In fact, I’m not sure I can think of one that I dislike.

Green beans? Delicious. Beets? Totally acceptable. Squash? Absolutely.

Roasting is the way to go.


And let us not forget the humble potato when we consider vegetables that are suitable for roasting.

For this dish, I sliced the potatoes in half to try to shorten the baking time. It didn’t really help with that. Buuuut, look at that crispy goodness. Well worth the wait.


Thyme is a friend of broccoli and potato. So I mixed some with a bit of Greek yogurt to dollop on top. We will also have a nice sprinkling of parmesan cheese. This is like a jazzed up version of a baked potato. There’s nothing wrong with a baked potato. In fact, I could go for a chili, cheddar, chive, bacon, yogurt topped perfectly roasted potato right now. But, for today, let’s pretend we’re fancy. Ok?



One of the best things about my work is when the cooking and photographing lines up perfectly with meal time.


Happy Eating!

Roasted Broccoli Topped Baked Potatoes
Recipe Type: Roasting, Oven, Stove Top, Main Dishes, Dinner, Lunch, Sides, Kid-Friendly, Gluten-Free, Vegetables, Vegetarian, Dairy, Cheese, Broccoli, Yogurt, Easy Meals
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A snazzy take on a baked potato.
  • 2 large red potatoes, halved lengthwise
  • 1/2 T olive oil
  • 5-6 C broccoli (about 3 heads), cut into bite sized pieces
  • 1 T olive oil
  • 3/4 T fresh thyme
  • to taste, salt
  • to taste, pepper
  • pinch cayenne
  • pinch fresh thyme
  • 1/2 C Greek yogurt (for topping)
  • parmesan cheese, grated (for topping)
  1. Pre-heat oven to 350F.
  2. Drizzle cut side of potatoes with 1/2 T olive oil. Place oil side down on a baking sheet. Roast for about 50 minutes (or until potatoes are fork tender).
  3. Toss broccoli with remaining olive oil, 3/4 T thyme, salt, pepper, and cayenne. Place on a baking sheet and roast for about 20 minutes (keep potatoes in the oven to continue to roast – potatoes should take about 60-70 minutes total – if they’re done sooner just remove from the oven).
  4. Mix yogurt with a pinch of thyme and a sprinkle of salt.
  5. Top each potato half with parmesan cheese, broccoli, and a dollop of yogurt.





September 2011



Christy’s Crock Pot Yogurt

Written by , Posted in Breakfast, Condiments, Crock Pot

My friend Christy and I have been talking a lot about cooking. We share the same love for most things food. I asked her to do a guest post about something to do with breakfast. I can’t wait to try her recipe!

Here’s Christy…

My name is Christy.  I am a wife, a mom to four kids, and I love to cook.  Since our oldest child was born almost twelve years ago, I have discovered that cooking is like therapy for me. When I put the time and energy into planning and preparing healthy meals for my family, it truly feeds my soul.  I credit much of this love to my mom, who inspired me to bake apple pies and stew whole chickens when I was in high school, and to this day remains one of the best cooks I know!  When we were together at her house this summer, my mom made homemade yogurt in her crock-pot, and I was sold!  Though I had dabbled with yogurt-making a couple of years ago, I found it to be too labor intensive for the amount it yielded and the clean-up required.  However, the crock-pot method is easy, you can make a half-gallon at a time and the clean-up is a breeze!  Plus, I am sold on how economical it is and the creamy, rich texture – you can’t buy yogurt like this.  We use plain yogurt at our house in many different ways – for breakfast with fruit, honey, and granola; to make hearty oatmeal pancakes; as a substitute for mayonnaise or sour cream in some cases; and as a snack sweetened with maple syrup and vanilla.

Christy Durrance’s Crock Pot Yogurt


  • 1/2 gallon milk (I use whole, but have heard it works with 2% and skim as well)
  • 2 T plain yogurt*


  1. Pour milk into crock-pot and turn on high. Heat milk until it reaches 180-190 degrees, about 2-3 hours. Once you do this two or three times, you should be able to determine how long this takes in your crock-pot and you won't have to check the temperature every time.
  2. Allow milk to cool with the lid off until it reaches 110 degrees, between 1-1 ½ hours. Again, use a thermometer the first few times, and it will give you a good idea for future batches.
  3. Remove about 2 c. of milk and whisk in the 2 T of plain yogurt until well incorporated. Add this back into the crock-pot and whisk gently.
  4. Place lid back on crock-pot. Wrap crock-pot (or just the insert, if yours has a removable crock) with a thick towel and place in oven with the oven light on.
  5. Allow crock-pot to sit, undisturbed for 8-12 hours. The longer you allow the yogurt to incubate, the thicker it will be. Ideally, you can time this to be overnight.
  6. Scoop yogurt out of crock-pot, refrigerate and enjoy!


*You can save the yogurt you make as the starter for the next batch for a few times. Every so often, it pays to buy some fresh starter. I like to use Fage Plain Greek Yogurt.