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Archive for the ‘In The Kitchen’ Category

Friday’s Fresh Five! (5/10/13)

Posted in About me, Art and Crafts, Gift Ideas, Health, In The Kitchen, inspiration, Kids, Travel, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on May 10, 2013 | Leave a Comment »

Plein Air painting in Santorini

Photo by Linnell Chang

Wouldn’t it be fun to travel the world and become a plein air painter? If I close my eyes, I can envision myself sitting in front of an easel with a paintbrush in my hand. The only problem with that idea is that after taking a couple of painting classes, I realize that my destiny and my talent does not extend in that direction. I haven’t completely given up on learning to paint, but in the mean time, I’ll just have to paint my world with words.

#1 – 12 Things to Say to Yourself
If I’ve said it once, I’ve said it a million times: WORDS HAVE POWER. Reading the sentence, “Every breath you take is in sync with someone’s last,” from the 12 Things You Should Be Able to Say About Yourself, forced me to pause and reflect. Every second of every day people all over the world die, but I had never considered the synchronicity of our breaths. Acknowledging that my next breath is in sync with someone’s last breath, gave me a different perspective on life and an increased gratitude for being alive. Marc and Angel Hack Life have written another food-for-thought list that is well worth reading and thinking about.

#2 – Battle of the Potatoes
White Potato versus Sweet Potato There’s a lot of hoopla over sweet potatoes. Many restaurants serve sweet potato fries and many dog treats now contain sweet potato. Even my husband is on a sweet potato binge. Are sweet potatoes that much more nutritious than regular white potatoes? Compare their statistics on Food Face-Off: Which is Healthier? and decide for yourself.

#3 – The Heart of a Teacher
Teachers make a profound difference in the world every single day. With the school year coming to a close in many areas, I would like to share this video, based on the poem by Paula J. Fox, as a tribute to teachers around the globe.

#4 – Gifts For Teachers
Gifts for TeachersTrying to think of a nice way to thank your child’s teacher? iVillage’s 19 Homemade Teacher Gift Ideas: Thank-Yous They’ll Really Use – and Love! has some clever ideas that might be just what you’re looking for. The fact that your child can assist in making many of these gifts is a bonus, too.

#5 – Daily Motivation
“People often say that motivation doesn’t last. Well, neither does bathing. That’s why we recommend it daily.” —Zig Ziglar

Enjoy your weekend!

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Korean Barbecued Hamburgers

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , on April 23, 2013 | Leave a Comment »

Korean Barbecued Hamburgers

Instead of eating ordinary hamburgers on a bun, take your hamburger dining experience to a whole new gastronomical level. By creatively substituting and adding different elements, you can successfully fuse together the flavors of different cultures. Last weekend I created Korean Barbecued Hamburgers for a weekend backyard barbecue. Soy sauce, sesame seeds, brown sugar, and chopped green onions flavored the hamburger meat. After grilling the patties, the fun began! Spicy kimchi topped the burgers instead of traditional pickles and a small handful of fresh pea shoots, instead of alfalfa sprouts, added a nice crunchy texture. And, in lieu of ketchup, I substituted Korean Ssamjang sauce. Ssamjang sauce is a thick spicy condiment normally made from doenjang (Korean soybean paste), gochujang (Korean chili pepper paste), sesame oil, onion, garlic and green onions. With everyone asking for MORE, these tasty burgers were deemed a huge hit!

Korean Hamburger Elements
Ingredients:
Korean barbecued hamburger patties (recipe below)
Hamburger buns
Lettuce leaves
Tomato slices
Kimchi
Pea shoots (AKA pea sprouts)
Ssamjang-Mayo sauce (recipe below)

Korean Barbecued Hamburgers
Meat recipe revised from the Favorite Island Cookery: Book II

Ingredients:
1 lb. ground beef
2 stalks green onion, chopped
1-2 cloves of garlic, minced
1½ T. soy sauce
Dash pepper
1 egg
2 tsp. brown sugar
1/2-inch piece of ginger root, minced
1 tsp. sesame seed, toasted
1 tsp. sesame seed oil

Directions:
Combine ingredients and form into patties. Broil 3 to 5 minutes on each side, pan fry or grill them on the barbecue.

Yields 3 to 4 servings

My Ssamjang-Mayo Sauce:
2 T. mayonnaise
1-2 T. Ssamjang sauce, depending on desired level of spiciness

Mix both ingredients together in a small bowl.

Assembly:
1. Spread Ssamjang-Mayo sauce on buns.
2. Add lettuce leaf to bottom portion of bun.
3. Place hamburger patty on lettuce leaf.
4. Place tomato slice on top of hamburger patty.
5. Put a few slices of kimchi on top of tomato.
6. Place a small handful of pea shoots on top of the tomato.
7. Place top portion of bun on top of shoots.

Linnell’s Notes:
1. I always double the meat recipe when serving 5 people.
2. Kimchi, Ssamjang sauce, and pea shoots can be purchased at most Asian markets. Kimchi and pea shoots can often be found at Trader Joe’s and I’ve purchased pea shoots at farmers’ markets, although they’re more expensive there.
3. If you can’t find Ssanjamg sauce, any chile garlic sauce like Sriracha can be used.
4. Recipes for two great side dishes to accompany these Korean Barbecued Hamburgers can also be found on this blog:
Asian Coleslaw
Asian Cucumber Salad

Enjoy these flavorful burgers and make sure to have plenty of napkins on hand!

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Friday’s Fresh Five! (4/12/13)

Posted in Uncategorized, Photography, Art and Crafts, Creativity, Helping Others, Gardening, In The Kitchen, inspiration, Environment and Ecology, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on April 12, 2013 | 2 Comments »

Purple Violas

Purple Violas by Linnell Chang

Although small in stature, purple violas dominate a bed of flowers. Their deep rich colors and delicate yellow centers beg for attention and ask you to take notice. Do you stop to appreciate them or do you walk on by? Do you take their beauty for granted? Do you take the colors you see for granted?  Wake up your senses and adjust your attitude. Be grateful for the beauty around you.

#1 – Psychology of Color
There’s no doubt that color adds joy to our lives. Imagine how depressing it would be to live in a world devoid of color. This Psychology of Color infograph points out their different meanings and how they affect our lives.
Psychology of Color Infographic
#2 – Lemon Zest
Lemon zest adds bits of color and flavor to food. For recipes that call for any type of citrus zest, try using this method. Hold the microplane upside down while you lightly run it across the peel. This method catches the zest – which makes collecting it much easier than scraping it out of a bowl. Zesting a lemon

#3 – Random Acts of Kindness
If what goes around, truly comes around, then we all need to spread more kindness in the world. Be inspired to perform random acts of kindness today by reading 101 Ideas For Random Acts of Kindness.

#4 – Seeing in Color

phan Thu Trang

Painting by artist Phan Thu Trang

Artist Phan Thu Trang “always tries to use color and light to create different sensation for each piece of art.” Through her colorful and seemingly simplistic artwork, she tries to describe how she feels about everyday scenes in her native Vietnam, rather than just documenting what she sees. Check out this site to see more of her artwork.

#5 – Colors of the Day
“People observe the colors of a day only at its beginnings and ends, but to me it’s quite clear that a day merges through a multitude of shades and intonations with each passing moment. A single hour can consist of thousands of different colors. Waxy yellows, cloud-spot blues. Murky darkness. In my line of work, I make it a point to notice them.”
― Markus Zusak, The Book Thief

This weekend, admire and be grateful for all the color in your world!

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Friday’s Fresh Five! (3/29/13)

Posted in About me, Creativity, Environment and Ecology, In The Kitchen, inspiration, Photography, Recipes, Recycling, Style and fashion, Travel, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , on March 29, 2013 | Leave a Comment »

Road Blur

Photo by Linnell Chang

The road goes on for miles. Bright jagged streaks of light float over it and define its path. On and on it goes, passing one fence post after another, until finally, in a fiery explosion of color, it converges with the setting sun and the heavy night sky. Taken with my cell phone from a moving car, this photo is certainly not an example of my finest work, yet there’s something about it that captivates me. Perhaps its painting-like qualities, the broad brushstrokes of color and the soft fog-like illumination, draw me in. Or perhaps, the metaphoric symbol of the road, with its encouraging guiding light, carries me forward, on and on.

#1 – The Colors of Spring
Spring 2013 Colors Pretty spring colors are not just outside in the garden. They could be in your closet, too. I haven’t included a style or fashion post in a long time, so I thought some of you might appreciate this feature from Stylelist: Pantone Fashion Color Report Spring 2013. How many of these colors do you have in your spring wardrobe?

#2 – Reusing Mascara Brushes
Don’t throw away your used mascara brushes. Possessing an easy-to-hold handle and a small brush, mascara wands make the perfect tool for small jobs inside and outside of the home. Throw away the portion carrying the mascara and wash and dry the brush-handle part thoroughly. Here are a few ideas on how to reuse them that I found circulating on the internet, plus a few of my own ideas. If you can think of more ways to reuse mascara wands, send them to me. I’m always looking for new ways to reuse things!

Ways to Reuse Mascara Wands:

Separate clumpy eyelashes
Brush eyebrows
Exfoliate lips

Clean hummingbird feeders (the brushes need to be really clean for this use)
Clean jewelry
Clean heating and cooling vents (home and car)
Clean fingernails
Clean lint from hairdryer
Clean your computer keyboard
Clean out drilled holes

Unclog sink drains
Unclog soap or lotion dispensers
Paint with them
Get the last drop of paint out of a bottle/tube

#3 – Ice Castles
Harbin Ice Sculptures The Harbin Snow and Ice Festival is the largest ice festival on earth. After looking at these photos of the incredible ice sculptures, you’ll want to visit them in person. Add this festival to your bucket list!

#4 – Recipe Maker
From Fine Cooking comes this fun tool called Recipe Maker. The top of the website page states, “Our interactive tool guides your kitchen improvisation: You choose the specific ingredients and flavors; we provide you with the amounts and instructions.” I clicked on “Versatile and Variable Fritatta,” dragged virtual ingredients into a bowl step-by-step, and ended up with a delicious recipe that utilizes ingredients that I have in my refrigerator.

#5 – Love
“Remember that people are the least lovable when they are most in need of love.”
Sharon Randall

Enjoy your weekend!

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Fresh Banana Sorbet

Posted in About me, Environment and Ecology, Gardening, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , on March 26, 2013 | Leave a Comment »

Fresh Banana Sorbet

“Can I throw these away?” my husband inquires. I look at the bunch of dark bananas in his hand and scream, “Noooooooooooo!” Guilt washes over me at the thought of wasting food. I come from a long line of “savers.” Nothing gets wasted, everything is saved. So when my husband sees a bunch of ugly and disgusting bananas, I see something with potential. Normally, if I’m on top of my game and I see brown bananas with freckles sitting on the kitchen counter, I’ll put them in the freezer for future baking projects. But occasionally, I’m too preoccupied to notice their demise and I end up sending them to the compost bin instead. When I came across this recipe for banana sorbet, I was thrilled. The only ingredient in this recipe are very ripe bananas! You’ll need a blender or a food processor – no ice cream maker is required. This frozen treat couldn’t be easier, healthier, and less wasteful!

Fresh Banana Sorbet
Recipe from Chocolate and Zucchini

Ingredients:
Very ripe bananas

Directions:
1. The day before, peel the bananas, slice them, and place them in a freezer-safe container in the freezer.

2. Remove the frozen banana slices from the freezer and process them in a sturdy food processor or blender. At first it will look like a mess, but if you press on, it will soon come together and become smooth.

3. At this point, you could choose to add mix-ins, such as candied nuts, chopped chocolate, dried coconut flakes, caramel sauce or melted chcolate to create swirls, etc.

4. Serve immediately or return to the freezer for later consumption.

Yields: A single medium banana will yield two small scoops or one large scoop.

Linnell’s Notes:
1. My husband likes to eat ice cream while watching television at night. I think this sorbet would be a healthier alternative for him. For the initial taste test, I presented him with a bowl of banana sorbet with chopped candied pecans sprinkled over the top. He gave it a thumbs up.

2. Because this sorbet does not contain anything artificial, it would make a great frozen treat for babies and young children. You could make a large batch and freeze it in small paper cups to make mini fruit pops for the kids.

ENJOY!

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Spiced Chocolate Krinkles

Posted in Gift Ideas, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , on February 19, 2013 | Leave a Comment »

spiced chocolate krinkle cookies

Add a little spice to your life and tantalize your taste buds with one of these cookies. At first bite, you’ll discover a rich chocolate flavor with a touch of sweetness, but then, as you’re about to swallow this little bit of naughtiness, a warm and spicy sensation floods your mouth. Ground ginger, freshly-grated ginger, and cayenne pepper provide the cookie with a surprising “afterglow.” A perfect treat anytime, but especially on a cold and rainy day like today!

Spiced Chocolate Krinkles
From The Sweet Spot by Pichet Ong

Ingredients:
2 tablespoons canola, vegetable, or other neutral oil
1 ounce (28 grams) bittersweet chocolate, chopped
1 teaspoon grated fresh ginger
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1/3 cup (2 ounces/54 grams) all-purpose flour
2 tablespoons almond flour or coconut powder
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1 large egg
1/2 cup (3¾ ounces/106 grams) sugar
1/2 teaspoon vanilla extract
1/2 cup (2 ounces/55 grams) confectioners’ sugar

Directions:
1. Put the oil, chocolate, both gingers, the cardamom, cayenne, and salt in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water and melt the chocolate, stirring occasionally. Remove from the heat, transfer to a bowl if necessary, and cool completely.

2. Sift together the flours, cocoa powder, and baking powder and set aside.

3. When the chocolate mixture has cooled to room temperature, add the egg, sugar, and vanilla extract and stir just until combined. Gently fold in the flour mixture until well incorporated. Transfer the dough to a large sheet of plastic wrap, flatten into a 1-inch-thick disk, and wrap tightly in the plastic. Chill until hard, at least 2 hours or up to 5 days.

4. When ready to bake, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

5. Put the confectioners’ sugar in a small bowl. Pinch off a piece of dough, form it into a 1/2-inch ball, roll in the confectioners’ sugar until well coated, and place on a prepared baking sheet. Repeat with the remaining dough, putting the coated balls 1 inch apart on the baking sheets.

6. Bake the cookies until the tops look cracked and are dry to the touch, about 10 minutes. Transfer to a cooling rack to cool completely. The cookies can be stored in an airtight container for up to 2 days.

Makes 3 dozen cookies

Linnell’s Notes:
1. An easy way to peel fresh ginger is to scrap off the “skin” with a teaspoon.

2. The cookbook author noted, “Don’t be tempted to make these cookies bigger. They look more appealing when small and the flavors and texture are best enjoyed in a single bite.”

3. My cookie dough turned out to be more loosely formed than a dough. I attribute this to using an extra large egg. The dough did firm up a bit after chilling it for a couple of hours.

4. To prevent the dough from sticking to my hands while rolling it into balls, I repeatedly wet the palms of my hands with water. Keep a small bowl of water nearby.

ENJOY!

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Friday’s Fresh Five! (2/15/13)

Posted in About me, Creativity, Helping Others, In The Kitchen, inspiration, Organization, Uncategorized, tagged , , , , , , , , , , , , , , , , , on February 15, 2013 | 3 Comments »

Robert Chang If men are from Mars and women are from Venus, then my father-in-law and I certainly came from different galaxies. For forty years our relationship resembled a roller coaster ride with its undulating highs and lows. My touchy-feely-emotional ways and his rigid self-righteous attitude were like oil and water – existing together, but with slim chance of permanently blending. Throughout our relationship, he brought out an intensity of emotions inside of me that I never knew existed. But as I matured and gained a better understanding of his modus operandi, I suspected that his arrogance and bravado masked something deep inside of him. Early Monday morning he passed away in his sleep at the age of 90. How do I go about reconciling my feelings for this proud and highly-principled man? How do I remember a man who made me so angry I screamed or who wounded me so deeply I cried? Despite some rough times with him, my best answer is to remember him with kindness. For in the end he was just a man, a person fraught with human frailties, fears, and insecurities, like the rest of us. He was far from perfect, but I believe he did the best that he knew how.

#1 – Notes from the Universe
Notes from the Universe Every weekday morning I wake up to a “personalized” inspirational email message. Reading these messages, helps me start my day inspired and motivated. It’s a little like having a personal cheerleader. So, if you’re interested in having a little food for thought along with your breakfast every morning, check out and subscribe to Notes From The Universe.

#2 – Ways to Make Your Groceries Last Longer

Freezing and preserving fresh herbs in olive oil

Freeze and preserve fresh herbs in olive oil. From the Kitchn.com

A shopping trip to the grocery store nowadays costs a small fortune. Check out these 27 Ways to Make Your Groceries Last As Long As Possible and get some great ideas that will, in the long run, save you money.

#3 – Left Brain Vs. Right Brain
Mercedes Benz Left brain Right Brain graphic This Mercedes-Benz graphic illustrates the inherent differences between left-brained and right-brained people, but it also reflects two different approaches to life – much like the differences between my father-in-law and me. Click on the image to enlarge it.

#4 – Whose Life Is It Anyway?
If your life is not how you imagine or dream it should be, you need only look at who’s in the driver seat – you! Writer and blogger Shelli Johnson wrote a post called, “Need Permission To Follow Your Dream?” regarding her own moment of realization that she needed to take charge of own her life.

#5 – Live a Life Worth Remembering
The key to immortality is first living a life worth remembering.
Bruce Lee

Enjoy your weekend!

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DIY Project: Retro-Chic Twine and Glass Candle Holders

Posted in Art and Crafts, Creativity, Gift Ideas, Holidays, In The Kitchen, Recycling, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , on February 12, 2013 | Leave a Comment »

DIY jar and jute candleholders

Get out those skeins of macrame cord you’ve been saving since the 1970s and pull out those empty glass jars from underneath your kitchen sink. It’s time to upcycle them into retro-chic candle holders! I made these candle holders in just one morning. Their relaxed vibe makes for great centerpieces (outdoor or indoor) or thoughtful gifts. For a morning coffee gathering or a brunch, put a base layer of coffee beans in the jars and let the candles help release the aroma of freshly-roasted coffee!

Materials:
Glass jars (for a more interesting arrangement, choose jars of different heights)
Jute, twine, or macrame cord
Hot glue gun
Assorted lace trim
Bamboo skewers
Tealights
Nonflammable base material such as rice, beans, coffee beans, sand, etc.
Scissors

General Directions:
1. Remove labels from jars. If some adhesive remains, use a solvent such as Goo Gone to remove it.
2. Wash and try jars thoroughly.
3. Heat up your glue gun.
4. Place a little bit of glue on the twine and press it down on the glass jar using a bamboo skewer or your fingers. Using a bamboo skewer prevents burning your fingers on the hot glue. Putting the glue on the twine versus directly on the glass prevents globs of glue from showing up on the glass or getting all over the glass.
5. Because you’re not using a lot of glue, it will set quickly, so work fast. It helps to have a design in mind before you start.
6. Rub off stray glue “threads,” fill jars with base material, and insert tealights.
7. Tie a bow or wrap twine several times around the top of the jar for a more finished look.

Heart Jar:
Laying down a little glue at a time, create a heart-shape perimeter with the twine. Gradually, coil the twine around and around inside the heart-shape, putting down small spots of glue on the back side of the twine as you go. I coiled small circles in between the hearts to balance the design.

Lace Jar:
Starting at the “back” of the jar, I tacked one end of lace to the jar, wrapped it around the jar cutting off the right length, and glued it down on top of where I started. Twine was then centered on the ribbon in between the lace and glued down on the back of the jar. Lace jars in of themselves are pretty, but I felt twine had to be incorporated into the lace design to create a cohesive design grouping.

Loopy Jar:
I started at the bottom of the jar and just looped the jute in a free-form pattern around the jar. When making the loops, it is easier to glue the contact points of a loop before tacking it to the jar.

Love Jar:
This was created in a similar fashion as the loopy jar, except I spelled out the word “love” on the front and back of the jar.

candle holders made from glass jars and jute

Enjoy your candle holders!

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Pork Belly With Five Spices

Posted in About me, Holidays, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , on February 5, 2013 | 1 Comment »

five spice pork belly Before you say, “Eww, gross!” at the mere mention of pork belly, consider this: other countries in the world make their bacon from side and back cuts of pork, but here in the United States, we choose to make our bacon from the pig’s belly. In other words, bacon is none other than cured PORK BELLY, so if you’re loving your crispy bacon in the morning, you are eating pork belly!

Dining on pork belly has become a food trend from coast to coast. Chefs at some of the most popular and fashionable restaurants have put their own unique spin on preparing it. For example, Chef Zak Pelaccio of New York, makes a signature Coriander Bacon. His chefs “cure their heritage-pork belly in a mix of palm sugar, coriander, Thai chiles, and salt, smoke it over hardwood, then braise it to melting, candied softness.” That sounds delicious, but the procedure is more complicated than the average home cook wants to undertake. Here’s an easy and interesting pork belly recipe. It’s similar in taste to the Chinese red-cooked pork belly, but with a Thai twist. The addition of chopped tomatoes, fish sauce, and lime juice provides a sublime depth of flavors. This dish will be part of my Chinese New Year’s feast this weekend!

Pork Belly with Five Spices
From The Cook’s Encyclopedia of Thai Cooking by Judy Bastyra

Ingredients:
1 large bunch fresh coriander (cilantro) with roots*
2 tbsp/30ml vegetable oil
1 garlic clove, crushed
2 tbsp/30ml five-spice powder
1¼ lb/500g pork belly, cut into 1-in/2.5cm pieces
14oz/400g can chopped tomatoes
2/3 cup/150ml hot water
2 tbsp/30ml dark soy sauce
3 tbsp/45ml Thai fish sauce
2 tbsp/30ml granulated sugar
1 lime halved

Directions:
1. Cut off the coriander roots. Chop five of them finely and freeze the remainder for another occasion. Chop the coriander stalks and leaves and set them aside. Keep the roots separate.

2. Heat the oil in a large pan and cook the garlic until golden brown. Stirring constantly, add the chopped coriander roots and then the five-spice powder.

3. Add the pork and stir-fry until the meat is thoroughly coated in spices and has browned. Stir in the tomatoes and hot water. Bring to a boil, then stir in the soy sauce, fish sauce and sugar.

4. Reduce the heat, cover the pan and simmer for 30 minutes. Stir in the chopped coriander stalks and leaves. Squeeze in the lime juice and serve.

Serves 4

Linnell’s Notes:
1. This dish is not intended to be served as a solo main entrée, but as one among several entrée-type dishes served at dinner (Chinese style).

2. Five-spice powder is said to encompass the five elements of flavor: sour, bitter, sweet, pungent, and salty. Use Chinese five-spice powder, which is normally made from cloves, cinnamon, fennel seeds, star anise, and Szechuan pepper, and not the Indian five spice known as Panch phoran, which is made from fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed.

3. *I did not have coriander with roots and I understand it can be hard to find, so I cut in a few more stems to make up the difference. Coriander/cilantro stems have a slightly more intense flavor than the leaves.

ENJOY!

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Homemade Gyros

Posted in About me, In The Kitchen, Recipes, Travel, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , on January 29, 2013 | Leave a Comment »

gyro meatloaf

Whether from a vendor on the streets of New York City or from a takeout counter in Monastiraki Square in Athens, Greece, my family loves to eat gyros. Delicious memories of warm circles of pita bread wrapped around flavorful slices of meat, tomatoes, onions and french fries, drizzled with a wonderfully refreshing Tzatziki sauce, prompted me to search for a homemade version. Normally gyro meat is slow-roasted on a vertical spit, but this recipe simplifies that by baking the meat in a loaf pan. Then, after some time in the refrigerator, the meat is thinly sliced and pan fried or grilled to give it a crispy texture – as if it’d been on a rotisserie for hours. A platter of gyro fixings would make for a fun family dinner or make great Super Bowl party fare.

Favorite Meat Loaf Gyros
Recipe from Taste of Home

Ingredients:
1 egg, lightly beaten
6 garlic cloves, minced
3 tablespoons dried oregano
1½ teaspoons kosher salt
1 teaspoon pepper
1 pound ground lamb
1 pound ground beef

TZATZIKI SAUCE:
1 cup (8 ounces) plain yogurt
1 medium cucumber, peeled, seeded and chopped
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

GYROS:
8 whole pita breads
3 tablespoons olive oil, divided
16 slices tomato
8 slices sweet onion, halved

Directions:
1. In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well.

2. Pat into an ungreased 9 x 5-inch loaf pan.

3. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a meat thermometer reads 160°.

4. Cool completely on a wire rack. Refrigerate for 1-2 hours.

5. For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving.

6. Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm.

7. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp.

8. On each pita bread, layer the tomato, onion and meat loaf slices; top with some Tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce.

Yield: 8 servings.

Linnell’s Notes:
1. This was an easy recipe, but it does require some planning ahead. The meat loaf needs to be refrigerated for a couple of hours to allow it to be firm enough to slice into thin slices.

2. Although the meat was flavorful, it seemed a tad dry to me. The next time I try this recipe, I will chop my own beef and lamb, so that the mixture is more coarse – resulting in better flavor and texture. I’d also like to try making other meat versions of gyros. Here are links to other versions to try:

Pork Gyros
Chicken Gyros

3. The next time I’ll also experiment by adding chopped onions, ground rosemary, and ground thyme to the meat mixture.

4. I fried the meat slices in a nonstick frying pan, so no additional oil was needed.

5. I doubled the recipe and gave some to my son and daughter-in-law, so they’d have one less dinner to cook during the week!

ENJOY!

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