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Birthday Gyro

I love Greek food. Luckily my husband enjoys tzatziki, hummus and lamb almost more than I do. Its easily become a staple menu item in our house, but until now we've never tried to make the Gyro meat from scratch. 

For my first birthday dinner (one of many because I celebrate for weeks) Ryan got a recipe from another captain for Gyro meat made similar to meatloaf. After pulsing a mixture of beef and lamb with herbs in the food processor he formed the meat tightly into a small meatloaf/bread pan that was oiled. Once the mixture was set he flipped it over onto a broiler pan and proceeded to bake until it was crisp on the outside and still moist inside. 

Earlier in the day he also whipped up fresh Tzatziki with dill from our garden and enough garlic to make the kitchen smell wonderful. The mixture of greek yogurt and sour cream gave the Tzatziki a creamy but tart flavor thanks to the addition of red wine vinegar. 

Once the meat had cooled, he thinly sliced it and served it on top of whole wheat pita bread from Trader Joes with white onions, tomatoes, shredded romaine lettuce and plenty of Tzatziki. 

Because the amazing Gyro was not enough he also grilled up seasoned zucchini and asaparagus! 

Don't forget to top (like we did in this picture) with plenty of Feta cheese crumbles. Pick it up and enjoy! The leftover meat made an awesome Gyro Greek salad the next day with a side of Tabolui from Trader Joes. 

Ingredients

Gyros

• 1 pound meat (Lamb, chicken, beef, pork, or combo of any)
• 1/2 tsp Marjoram
• 1/2 tsp ground rosemary
• 1/2 tsp cumin
• 1/2 tsp salt 
• 1/4 tsp pepper
• 2 tsp fresh chopped garlic
• 1/2 cup onion finely chopped

Tzatziki 

• 1 cup Greek yogurt
• 1/2 cup sour cream (we did low fat)
• 2 1/2 cloves garlic
• 1 Tb red wine vinegar
• 1 Tb olive oil
• 1 medium cucumber
• 1/2 tsp dill 
• 1/2 tsp mint
• 1 pinch salt (to taste)
• 1 pinch sugar

Directions

Gyros

1. Pulse all ingredients together in a food processor.
2. Pack tightly into a small oiled/greased meatloaf/bread pan.
3. Flip the loaf over onto a brolier pan and remove meatloaf/bread pan.
4. Bake at 350 for 30min or until crispy on the outside.
5. Remove from oven and allow to cool.
6. Thinly slice and enjoy!

Tzatziki 

1. Peel, seed and chop cucumber.
2. Put cucumber pieces in colander and sprinkle with salt. Allow to soak and drain excess water for 10-15 minutes. 
3. Dry cucumber off and place in blender or food processor. 
4. Add the other ingredients and blend/pulse together in food processor or blender to desired consistency. 
5. Place in fridge to marinate flavors for several hours before serving. 

Tofu and Veggie Fried Rice

I find that some of my best dishes are unplanned. When the fridge is full of food that needs to be eaten quickly I get creative and make up the meal as a I go. So this makes its hard to write down a recipe, but it also a fun experiment that I hope others can learn to appreciate in their kitchen. 

Cooking without a recipe can be daunting, but it allows you to be creative and use what you have on hand. My best advice is to use recipes as an outline of suggestions! My husband always laughs because he's never seen me cook a dish exactly as the recipe says. I'm always adding ingredients and substituting for what I have on hand in my pantry and fridge.

This all brings me to last night's yummy and healthy (not to mention meatless) meal packed with veggies. I bought a stove top wok at Ikea a few months ago and had been dying to break it out. Growing up I always used my mom's electric wok which is great and heats up evenly. The Ikea wok worked great and was much more affordable than an electric one. 

Here's my ingredient list, but remember especially with stir fry and fried rice you can really add so many different ingredients including meats, veggies, fruit, grains, etc. 

Ingredients

• 1 cube firm tofu (I get mine at Trader Joes) - cut up in cubes 
• Hoisin sauce
• Soy sauce (I like low sodium)
• Red chili paste 
• 1.5-2 cups cooked grains (I used brown rice & quinoa mix from Costco)
• 1 cup chopped brocolli 
• 1 medium zuchini cubed 
• 1/2 red onion chopped
• 1/2 white onion chopped 
• 1 cup chopped peppers (I used small sweet ones) 
• 1-3 eggs (depending on how much other stuff you have)
• Salt and pepper to taste (Asian sauces have lots of salt so you likely wont need much)

Steps

• Heat the wok (or large skillet) and add thin coat of vegetable oil 
• Add the tofu cubes, 1 tablespoon Hoisin, and a splash of soy to coat the cubes
• Cook 5-10 minutes until the cubes are browned and beginning to firm up, remove cubes and set aside on a plate
• Add a bit more oil if wok is dry
• Add veggies, 1 tablespoon Hoisin, splash of soy and red chili paste (I used lots, but use less if you don't want it spicy)
• Once veggies have softened (5-7 minutes), add cooked grains and tofu and mix all together
• Check seasoning and add salt, pepper and more of the Asian sauces to taste
• Create a hole in the middle of the mixture and pour your whisked eggs in
• Scramble the eggs in the hole (its ok if some veggies get mixed in)
• Once the eggs are pretty scrambled mix all ingredients together and cook for 2 minutes 
• Serve! 
• You could have peanuts, cilantro, green onions, Sriracha, etc to add as toppings 

Pike Place Pasta Bar

Its been far too long since I sat down to blog. In the past 6 months I've gotten married, bought a house, moved across country, remodeled master bedroom and got a chocolate lab puppy. Needless to say its been an amazing whirlwind. The boxes are finally all unpacked and my wedding presents are ready to be used. I am loving my new pots & pans, knife set, Kitchen Aid food processor and every little gadget. Its great to have a fully stocked kitchen with plenty of storage.

We planted a garden with kale, romaine, swiss chard, cilantro, basil, dill, tarragon, parsley, onions, peppers, and more! I'm looking forward to many fun recipes this summer straight from my garden. My latest obsession is making different variations of pesto. The bright flavors inspired a Pike Place Market Italian Pasta Bar night.

A few weeks ago I was able to host Girl's Night at my new house! (Check out our great blog). I went shopping at Pike Place Market for fresh wholesome ingredients with a Northwest flair. Here's my list for a knock out self serve pasta bar that will satisfy any group of friends.

Apps

When guests arrive have the following set out ready to devour with wine;

• Sliced bread
• Olive oil (I served garlic and original)
• Balsamic (I served vanilla fig)
• Prosciutto wrapped asparagus (recipe below)
• Beecher's cheese and crackers
• Smoked salmon

Dinner

While guests enjoy apps boil your pasta. Make the sauces ahead of time and have toppings ready in bowls;

• Pasta: A few options like penne & macaroni (short pasta holds up longest)
• Sauces: Pesto, meat sauce (recipes below) Alfredo (I jazzed up a jar version)
• Lettuce and dressings
• Toppings: peas, sundried tomatoes, olives, artichokes (for salad and pasta)

Recipes

Prosciutto Asparagus
Ingredients:
Asparagus (go for thicker if possible)
Prosciutto: 10-12 pieces thinly sliced
Parmesan cheese
Salt & pepper
Balsamic
Olive oil

Steps:

• Trim the ends off asparagus
• Cut Proscuitto into 1 inch strips
• Start at top of asparagus spear and wrap prosciutto around to the end
• Place on foil lined baking sheet
• Sprinkle with olive oil, salt and pepper
• Bake at 415 for 8-12 minutes (depending on thickness) until prosciutto is crisp
• Place asparagus on platter and drizzle with balsamic and freshly shredded Parmesan

Pesto

Making pesto is all about individual preference. I like to mix up the herbs used based on what is fresh and available, but the basics are always cheese, garlic, olive oil an herb and nuts.

Ingredients:
1-2 cloves chopped garlic
1/4-1/2 cup olive oil - depending on consistency preference (for dip use less, for sauce use more)
1/2-1 cup shredded parmesan cheese 
1/2 teaspoon of chili pepper flakes (optional but nice kick)
1/4-1/2 cup nut option
2-3 cups herb option

Nut Options About 1/4-1/2 cup or to taste of your choice

Pine nuts

Almonds

Walnuts

Herb Options About 2-3 cups fresh of any of the following (or combo)
Parsley
Mint
Basil
Spinach
Kale

Steps:

• Mix all ingredients in blender or food processor
• Seasoning as necessary with salt and pepper

Ragu d'Anitra (meat sauce adapted from Serafina restaurant chef)
Ingredients:
6oz smoked bacon
1/2 Lb veal
1/2 Lb ground beef
1/2 Lb sausage
3/4 C chopped onion
1/2 C chopped carrot
1/2 C chopped celery
2 bay leaves
2 Tb chopped Italian parsley
1 Tb dried porcini
2 Tb tomato paste
1 C red wine
1 spring rosemary
Salt and pepper to taste
1/2 C heavy cream (milk ok too)

Steps:

• In a large pot/dutch oven saute vegetables (carrot, onion, celery) in oil until softened (3-5 min)
• Add meats, parsley, salt and pepper and simmer for 35 min
• Add wine, porcinis, rosemary and tomato paste and simmer for 2.5 hours
• Add heavy cream, check seasonings and serve over pasta

Enjoy! 

Mom's Italian Slow Roasted Beef

Do you have a dish that within one bite you are taken to another place? I love dishes that remind you of a great trip, a favorite restaurant, or a childhood memory. This beef recipe make me feel at home. It reminds me of all the amazing family dinner we had around our kitchen table that were lovingly made by my mom. 

You'll notice how flavorful it is right away. The Italian dressing packets essentially becoming like the dressing when added to the water and fats from the beef. Its the type of meat that literally melts in your mouth!

Ingredients

• 2-3lbs tri-tip beef
• 2-3 packets of Italian dressing mix
• 1 medium size white or sweet onion - roughly sliced
• 1/2 bottle pepperoncinis
• 1/2-3/4 cup water or chicken stock
• salt, pepper to taste

Directions

Set a slow cooker on low (will cook in about 6-7 hours), and bring meat to room temperature.

Prep the beef by cutting in to large chunks and seasoning with salt and pepper on both sides. 

Sear (brown) the meat on all sides in a hot skillet with a little olive oil. This should take about 5 minutes. 

Once all the pieces are browned add to crock pot with enough water/stock to come halfway up the meat. For the meat above it took 1/2 cup water. Sprinkle the seasoning packets on the top. For six pieces I used 2.5 packets. 

Cook for 4-5 hours, flipping the pieces of meat a few times to cook thoroughly. Add onion and pepperoncinis and allow to simmer for the last 1-2 hours of cooking. When the meat begins to fall apart use fork to continue helping shred, you can also remove the pieces to fully shred and return to the pot to soak up the liquid. 

Serve! 

I have been putting them on whole wheat slider buns with a thin slice on manchego cheese and peppers. The meat is also wonderful for tacos, salads, enchiladas, over rice, in soup- or just plain.

Enjoy my taste of home!

Cheap can be healthy

So the holidays are over and our pants are too tight and wallets are empty. You want to eat healthier and save some money right? Usually those two don't pair well- but with some planning and creativity you can cook simple, healthy meals that won't cost you a fortune. 

Here are a few of my cost saving-healthy food tips:

• Buy frozen: frozen fruits and veggies (especially store brand) will save you money and are frozen at their peak saving valuable vitamins. Frozen also will not go bad, so you can use whenever you need! 
• Quick frozen recipe: bag of peas, bag of corn, 1/2 spicy bulk sausage or 2 sausage links, spices. Saute meat until cooked thoroughly (if bulk break into pieces as it cooks), add the veggies and a little bit of water or chicken stock (2 Tb) and simmer until veggies are cooked. Add spice like salt, pepper, cumin, red pepper flakes. Serve over pasta, rice, lettuce or by itself. 

• Buy in bulk: don't be afraid of the big bulk bins at the store! Instead of having to pay for expensive packaging buy all your grains, nuts, pasta, spices, coffee, etc in the bulk bins. You can transfer them to labeled ziplock baggies or cheap tupperware when you get home if the plastic bags from the store dont store well for you. 
• Brown rice in bulk is healthy and cheap. Just swap brown rice in any recipe that calls for white rice. A slow cooker is an expensive must have appliance for your kitchen. Add rice, liquid (I use chicken stock usually) and let it simmer away and do the work. For easy Mexican rice- add a can of Rotel with your rice and liquid.

• Cook eggs: they are cheap, versatile and packed with flavor. Here's a few easy, healthy ideas:
• Crack an egg in skillet and cook for 1-2 min and flip. Meanwhile toast a whole wheat english muffin, add egg, top with slice of cheese and turkey sandwich meat.
• Scramble eggs, add veggies, ground turkey and put in corn tortillas for healthy tacos
• Layer whole wheat tortillas in a glass pie dish, in a separate bowl mix 5-6 eggs with 2 Tb milk, shredded cheese and put aside. Saute veggies (mushrooms, peppers, onions, asparagus, etc) and meat of your choice (ham, bacon, ground beef, etc) in a pan. Once cooked put on top of the tortillas, then pour the egg mixture on top. Top with cheese and bake for 30-45 at 350.

• Cook meat in bulk: Splurge on a large piece of meat whether its chicken, roast, pork shoulder, etc. Get out a slow cooker or dutch oven, add some veggies, bbq sauce, wine, etc and let it slow cook for hours. You'll have tons of meat to use for tacos, pasta dishes, salads, casseroles, with your eggs! 

• Plan your meals: Best tip for eating healthy on a budget is plan meals and even leftovers before ever going to the store. Organize your shopping list by areas of the store, stay on the outside aisles first. Go for the generic store brand in most cases- will taste just the same without the added price.
• Produce first- look for sales, buy in season items. 
• Meat- look for deals at meat counter, check frozen meat as well. Especially flash frozen seafood. 
• Dairy- choose non-fat or low fat options. Skip the pre-shredded cheese. You'll save money and gain flavor shredding yourself. 
• Bulk bins- grab any grains, spices, nuts, etc needed.
• Now tackle any inside aisles. By this time you will be less likely to add more to your already full cart.

Here are a few other great resources: 

Cooking on a budget

Eat well, spend less

Budget cooking

Roasted sweet potato, garlic & blue cheese mash

Has your mom ever gone on a cooking strike? Mine did and it sucked. I was probably 12 when my mom lovingly made a healthy alternative to the creamy regular mashed potatoes my Dad and I loved. She tried sneaking sweet potatoes on to our plates and after a few bites I was disgusted. At the time I did not understand how amazing sweet potatoes were. Long story short my Dad and I started secretly feeding the dogs our sweet potatoes under the table because in our house if you complained or didn't finish vegetables it was double portions. Mom caught us and picked up the bowl and began flinging spoonfuls of the orange mash at my face. The dogs were heaven! It was right then that the first ever Karen Food Strike started. It was lots of Taco Bell and soup for us. So needless to say every time I now enjoy sweet potatoes I think of that story. 

I still have a hard time with sweet potatoes when they are really sweet. I do not think I'll ever be a big fan of the traditional dish with marshmallows. But when they are paired with savory ingredients and roasted or fried I'm in heaven. This weekend I tried a few new ingredients and loved the cheesy roasted flavor. 

Ingredients

• 4-5 large sweet potatoes 
• olive oil (to rub potatoes)
• head of garlic 
• 1/4 cup blue cheese crumbles (plus some for topping)
• 1/2 stick butter
• red pepper flakes (to taste)
• 1 tsp paprika 
• 1 tsp each salt and pepper 
• Optional- fresh or dried herbs of choice- rosemary and oregano would be great
• Optional- crispy bacon crumbles for topping

Directions

1. Heat oven to 400
2. Prick potatoes all the way around with a fork and rub in olive oil (if large and cut in half to speed up cooking time)
3. Place potatoes on foil lined baking sheet 
4. Trim the top of the garlic head off to expose all cloves and rub with olive oil, salt and pepper
5. Add garlic to tray with potatoes 
6. Place tray in oven for 30 minutes, remove garlic from tray (if its looks browned enough)
7. Flip the potatoes over and put back in the oven for about 30 more minutes or until tender and skins beginning to fall off 
8. Once garlic has cooled a bit, squeeze the cloves out of the peel (should pop out easy if roasted enough) and chop all the cloves 
9. Add garlic, blue cheese, butter, spices to mixing bowl 
10. Remove potatoes from oven and cool until you can remove the skins. The skins should peel easily if roasted enough. 
11. Scoop the potato chunks on top of the cheese mixture in a mixing bowl and mix until desired consistency. For a chunkier mash, you can simply fork the mixture. For creamier mash mix well in blender or mixer. 
12. To make the mash creamier you could add about 1/4 cup sour cream, milk, cheese, mayo, etc. Lots of options!
13. Scoop your mash in to a bowl and top with blue cheese and bacon crumbles (optional). If you added herbs you can add a few for garnish as well.