Food for Thought: Two paws up for this yogurt

Staff Writer
Mount Shasta Herald

Critic’s Cupboard: Yöghund

Yöghund, the first organic frozen yogurt for dogs, is low in calories and high in nutrients such as probiotics, the good bacteria that helps strengthen dogs’ digestive and immune systems. This week’s guest reviewer is Sadie, my 5-month-old Coonador (half coon, half lab).

Spatula up: I love ice cream, but my parents never give me more than a few licks of an empty bowl because they think all that sugar and fat might upset my stomach. So this stuff is a treat! I love both flavors, especially the blueberry. I like it so much, I learned how to smile. (Sadie Mastroianni)

Spatula up: Unlike Sadie, I used a spoon. Yöghund tastes like people frozen yogurt, just not as sweet. It’s not bad, but personally, I prefer a tad more decadent product such as Ben & Jerry’s Chocolate Fudge Brownie Frozen Yogurt. I wondered, why can’t you freeze regular yogurt for your dog, or give them people frozen yogurt as long as it’s a flavor without candy and goodies? You can, said my vet, Patty Tucker of Alliance Animal Hospital. “As long as they don’t have any intolerances to it,” Patty said. “A lot of times we recommend yogurt for dogs if they have a disruptive stomach. The healthy bacterial growth is good for a dog’s intestinal tract. If you do give your dog yogurt, just be sure it does not have an artificial sweetener in it called xylitol – it’s toxic to a dog’s liver.” (Jennifer Mastroianni/Canton Repository)

Easy Recipe: Shrimp Scampi

2 pounds shrimp

8 tablespoons butter

4 large cloves garlic

4 tablespoons dry vermouth

2 tablespoons vegetable oil

4 tablespoons fresh parsley, or dried

2 teaspoons flour

Dash of lemon juice (1/2 of a lemon)

1 pound linguine (or your favorite pasta)

Salt and pepper to taste

Cook linguine according to package directions (al dente). Rinse, peel, and de-vein the shrimp in cold water.  Dry on paper towels. Sauté garlic and parsley in butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown. Add the vermouth, then shrimp. Raise heat to medium-high and cook for 3 to 5 minutes, stirring frequently. Do not overcook. Season with salt and pepper. Add flour to slightly thicken the garlic butter. Add the lemon juice during the last minute of cooking. Remove from the heat. Serve immediately. Serves 4 to 6. (

Food Quiz

Tortilla chips and salsa is the official snack of what state?

A. Texas

B. New Mexico

C. Ohio

D. Arizona

Answer is at bottom of column

Wise to the Word: Garam masala

Garam masala is a blend of ground spices common in the Indian, Bangladeshi and Pakistani cuisine. Its literal meaning is “hot spice.” Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel. Garam masala is used in cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. It is not “hot” in the sense that chillis are, but it is fairly pungent. (

Number to Know: 1 ton

Size of a sculpture made from Wisconsin cheddar cheese by artist Troy Landwehr to commemorate Independence Day. The cheese sculpture depicts a painting by John Trumbull of John Adams, John Hancock, Benjamin Franklin and others.

The Dish On …

“Rosalind Creasy's Recipes From The Garden,” by Rosalind Creasy

Luscious, perfectly ripe tomatoes; crisp, sweet melons; sharp onions and mellow garlic -- nothing tastes better than freshly picked food right out of the garden. This collection of mouth-watering recipes from Rosalind Creasy, a pioneer of the edible landscaping movement, will help you celebrate the incredible flavors of the garden-fresh vegetables, fruits and herbs. Feast on delicious, fresh salads ranging from the classic -- Basic Garden Salad, Tangy Mesclun Salad and Creamy Caesar Salad -- to the extraordinary -- Crab and Asparagus Salad with Fancy Greens and Sorrel Dressing, Watermelon Spicy Salad and Flower Confetti Salad. Featuring delectable recipes perfect for vegetarians and meat eaters, this indispensable cookbook will broaden your food horizons and inspire countless delicious and healthy meals.

From The Beer Nut’s Blog

Tom Welton, beer manager of Julio’s Liquors in Westborough, Mass., has picked his top 10 beers for cookouts. Here’s the list:

1. Allagash White

2. Dogfish Head Festina Peche

3. Stone Smoked Porter

4. Victory Prima Pils

5. Ommegang’s Hennepin

6. Stoudts Weizen

7. Smuttynose Old Brown Dog

8. Founders’ Blushing Monk

9. Haverhill Brewing’s Haver Ale

10. Lost Abbey’s Inferno

Not a bad list. The Smoked Porter may seem like a strange summer beer, but the smoke taste will probably go well with anything cooked on a charcoal grill. The only beer I really don’t like on the list is the Blushing Monk. A lot of people like this beer, but the raspberry is just too overwhelmingly sweet to me. And, at 9.5 percent alcohol by volume, I think it’s a little high for a cookout. If you want fruit, pick a good Belgian fruit lambic. What do you think of the list? What’s the perfect cookout beer?

For more beer-related articles, visit Norman Miller’s blog at

Food Quiz Answer

A. Texas

GateHouse News Service