This Monday, we celebrate Memorial Day - a day to honor those who died in military service, and to remember all of our friends and loved ones who have passed on. Traditionally, Americans observe this holiday by getting together with family members and cooking out. At Lifeway, we love a good cookout, especially when there's kefir involved. So check out these kefir cookout ideas, and have a safe and happy holiday!
Based on a rare Paula Deen recipe that did not contain one pound of butter, these southern-style deviled eggs skip the mayo, replacing it with the probiotic power of kefir!
- 7 large eggs, hard boiled and peeled
- 1/4 cup Lifeway Nonfat Plain Kefir
- 1 1/2 tbsp sweet pickle relish
- 1 tsp prepared mustard
- Salt and pepper, for taste
- Paprika, for garnishing
- Sweet gherkin pickles sliced, for garnishing
- Pimentos, for garnishing
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in Kefir, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.
Lighten up this Memorial Day with this healthy chili recipe from Maris Callahan of In Good Taste.
- 1 lb lean ground turkey
- 2 garlic cloves, finely chopped
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 sweet onion, chopped
- 1/4 cup canned
- diced chilies
- 2 tbsp tomato paste
- 2 tbsp Lifeway Nonfat Plain Kefir
In large nonstick skillet, cook turkey and garlic over medium heat, stirring with a wooden spoon to break up meat, until browned; drain. Add chili powder and cumin; stir to combine.
Combine tomatoes, beans, onion, chilies, and tomato paste in a large pot. Stir in beef mixture. Cover and simmer for about an hour, until the flavors are blended.
Top with Lifeway Nonfat Plain Kefir and sprinkle with diced avocado, green onion, shredded cheddar, or anything else you like!
Which such healthy starters, you might as well live a little. Sop up chili and extra BBQ sauce with this take on classic buttermilk cornbread altered from The Working Family's Cookbook.
- 3 tbsp butter or margarine
- 1 1/4 cups yellow corn meal
- 3/4 cup all-purpose flour
- 2 tbsp sugar
- 3/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup fresh, or frozen & defrosted corn kernels
- 1 cup Lifeway Nonfat Plain Kefir
- 2 medium eggs, lightly beaten
Heat the oven to 400 degrees F. Put 1 tablespoon of butter in a 9-inch cast iron or ovenproof frying pan or a square baking pan and heat in the oven until it is hot and the butter is melted.
Meanwhile, combine the cornmeal, flour, sugar, salt, baking powder, baking soda and corn kernels in a bowl and mix to blend. Melt the remaining 2 tablespoons of butter and combine with the Kefir and eggs in a bowl. Pour this mixture into the dry ingredients and stir just to combine (do not overmix).
Swirl the butter in the frying pan to coat the sides and pour the batter into the pan. Smooth the top of the batter and bake for 25 to 30 minutes until a knife inserted in the center of the cornbread comes out clean.