That’s what our Food Goddess, TaMara, titled the email with tonight’s post:
Tonight is a bit hodgepodge. While I was away, faithful contributor, Joshua D (Yutsano) sent me two tasty recipes to share. I was grateful, because lately I feel like I’m walking on ice and cannot get my feet under me long enough to cook, much less blog about cooking. I’m sitting on a folder full of great vacation pictures and some fun food stories that I can’t seem to find the time to blog about. I struggled with tonight’s featured recipe, finally settling on lamb, but not sure where I wanted to go from there and then I remembered that JeffreyW has been working for quite a while on perfecting his gyros.
And there it was, I knew what I’d feature tonight. What’s on your menu this weekend? Anything new and fun cooking in your kitchen? Be kind and share your inspiration, so I can find mine.
Moving on to tonight’s recipes, starting with Joshua D and Cilantro Lime Hummus, recipe here.
From Ruemara, thoughtfully shared by Joshua D, Cauliflower and Broccoli Cheese Soup, recipe here.
And if making a gyro loaf seems a bit too labor intensive, this Spicy Lamb Burger (click here) would work as well with pita and Tzatziki sauce.
Now the featured recipe, inspired by JeffreyW (pictured above):
Gyros with Tzatziki Sauce
1 medium onion, finely chopped
2 pounds ground lamb
1 tbsp crushed garlic
1 tbsp dried marjoram
1 tbsp dried rosemary
1 tsp cumin
1 tsp dried thyme
1 tsp sea salt
1/2 tsp ground black pepper
Food processor, loaf pan, baking dish
In a large bowl, combine ingredients until well mixed and refrigerate 1 hour or overnight. Remove to food processor and process until a fine paste. Preheat oven to 325 degrees F
Place meat mixture into a loaf pan, pressing down on all sides. Place the loaf pan in the baking dish and add water to the baking dish to create a water bath. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove and rest covered with foil for 30 minutes. Slice and serve
Tzatziki Sauce (recipe below)
4 to 6 pieces soft pita (not pocket pita)
Chopped fresh tomato
Finely sliced onion
Cubed peeled seeded cucumber
16 ounces plain Greek yogurt
1 medium cucumber, peeled, seeded, and finely chopped
salt to taste
2 to 3 tsp crushed garlic
1 tbsp olive oil
2 tsp red wine vinegar
5 to 6 mint leaves, finely minced
Can I just say, thank goodness for Men Who Cook here at What’s 4 Dinner Solutions, I don’t know what I’d do without you – TaMara