Beef Souvlaki and Tzaziki Recipe

BEEF SOUVLAKI WITH TZATZIKI SAUCE (KEBABS)
Serving Size : 4

Meat and Marinade Ingredients:

2 lb Beef or lamb cut into 1 1/2" cubes/chunks
2 cups dry red wine
1 tsp Black pepper
1 tsp Oregano
2 Cloves garlic, finely minced
1/4 cup Olive oil
4 tbsp Lemon juice

2 med Onions, quartered
2 med Green peppers, cut into 1" pieces
12 Cherry tomatoes or tomato wedges
12 Fresh mushrooms

Salt to taste
Skewers

Marinate the meat overnight to absorb the wine and garlic.

Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Place the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight.

Shake or stir the mixture several times during the marination period. About 30 minutes before serving drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil. (You can BBQ the peppers and tomatoes on separate skewers but it's really up to the chef.) Over medium coals, barbeque the souvlaki until it's done the way you like it.

TZAZIKI:

2 c Plain Yogurt
1/2 English Cucumber, peeled & grated
2 Garlic cloves minced
3 tbsp Olive oil
1 tsp salt

Begin preparing the tzazik a few hours before serving. The flavours need time to blend.

Line a colander or sieve with cheesecloth (or gauze) and set it over a bowl. Pour in the yogurt and allow it to drip for an hour or so.

After the yogurt has drained combine it in a small bowl with the cucumber and the garlic.

Cover the bowl tightly with plastic wrap and refrigerate until just before serving.

While the meat is BBQing, drizzle the olive oil over the surface, and without stirring, sprinkle on the salt.
It needs no mixing - your guest will do that when they dollop it onto their souvlaki. MAKES: About 3 cups

Hal and I tend to buy Tzaziki to save time but homemade is really good sometimes too. I usually serve this dish with Rice Pilaf, Pita and Greek Salad.

Another successful meal!

Hal and I were both thrilled with tonights dinner! It turned out better then imagined. The only thing I would do different is to cut the pork thinner, more like the stuff served here.

Here's a couple pictures of tonights meal - BBQ pork, Naan bread and Veggie Chow Mein


(Hal doesn't know I took a pic of dinner cuz he'd think Pen gone loo loo)


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Chicken soup IS good for the soul!

k, not one to toot my own horn but gotta say that lately i've been on a roll with cooking some great meals!!

Tonights chicken soup turned out fabulous and was so easy to prepare. I'll try to post a recipe/method of cooking but it's hard because I just throw things together but here goes:

Leftover roasting chicken
8 to 10 cups water or enough to cover the chicken

In this water I added:

2 cloves of garlic cut into easily removable chunks
2 tsps. pepper (we like the heat)
2 tsps. Mrs. Dash Chicken
1 tbsp. chicken oxo
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
2 Bay leaves (remove when you drain the broth)

Let this simmer for about two hours and boil down.

Remove the chicken and let cool, drain the remaining water through a sieve into another pot to remove any small bones, etc. Pick out pieces of chicken and put with other chicken.

Chop:
3 med. carrots
3 stalks celery
1 small onion or more depending on what you prefer
1/2 cup Orzo pasta or pasta of preference unless you're adding potatoes.
1 cup of fresh sugar snap peas or veggies of choice.

Put these in the pot and bring to a slow boil. Pick chicken off the bones and add back to the soup.

Boil until veggies and pasta are cooked.

Think I got everything and that it turns out as well for you as ours did!

Pen



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BUTTER CHICKEN

Shari and I were talking about Butter Chicken recipes after the Tandoori turned out so well. The only thing was there was no sauce to sop up with the Naan or chicken or if you wanted to put some on your rice. Well I had tried making butter chicken before but by using a pre-made sauce..you just added tomatoes. IT WAS DISGUSTING!!! However, I came across this recipe and will be adding it to next weeks menu.

Butter Chicken Recipe

2 to 3 tablespoons of butter
1 onion
¼ teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
½ teaspoon of ground turmeric
1 to 2 teaspoons of chili powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
¼ to ½ cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
½ cup of unsweetened yogurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside.

With a clean knife and board slice the onions into thin wedges (lyonnaise).
Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly.

When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chili and coriander. Sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish.

Add the cubed chicken and sauté stirring constantly until the chicken has turned white.

Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes.

Add the yogurt and heat through. Serve on rice with a salad and Indian bread if desired.

(Serves 4 to 6)

BBQ Pork recipe

Ingredients :
750 g. of pork rump or butt
15 bamboo skewers

For the marinade :
1/3 c. lemon juice
1/2 c. of dark soy sauce
2 tbsp. of finely minced garlic
1 onion, finely chopped
1/4 c. of catsup (banana catsup, preferably)
1 tsp. of ground black pepper
2 tbsp. of sugar
1/2 c. of 7Up

Cooking procedure :
Rub two bamboo skewers together to smoothen them. Repeat for the rest. Wash them under the tap then soak in water for at least 30 minutes prior to use to avoid burning in the grill.

Slice the pork meat into 1/4 inch thick slices. Cut the slices into 2 x 3 pieces. Place in a glass bowl.

Mix together all the ingredients for the marinade and pour over the pork meat. Mix in the marinade well with the meat using your hands. Cover and let stand in the refrigerator for at least an hour, mixing the meat every fifteen minutes or so to let the pork pieces marinate evenly.

Drain the bamboo skewers and wipe with a clean kitchen towel. Thread the pork pieces, about 5 pieces per bamboo skewer. Reserve the remaining marinade for basting.

Grill about 6 inches from live coals/BBQ.
Using a kitchen brush, baste with the marinade every few minutes on both sides.
To test for doneness, slice a piece of pork at the middle of the skewer. If the juices run clear, the meat is done.

Tandoori Chicken Recipe

For those of you wondering how i'm making the Tandoori Chicken this is the recipe i'm going to use. It's closest to a recipe a friend was telling me he uses and his Tandoori chicken is divine!

http://www.taunton.com/finecooking/indian-food/fbi08.asp

INGREDIENTS:

FOR THE MARINADE:

2-inch piece ginger, peeled

4 large cloves garlic

1/4 tsp. turmeric

1 tsp. chili powder

1-1/2 tsp. salt

1/2 tsp. cumin seeds, ground

3/4 cup plain low-fat yogurt

1 Tbs. fresh lime juice

A few drops red food coloring or tandoori coloring (optional)

FOR THE CHICKEN:

2 to 3 lb. boneless, chicken thighs and breasts

1/4 cup melted butter or olive oil

FOR THE GARNISH:

1/2 mild onion, thinly sliced

1/2 cup chopped cilantro leaves

1 or 2 fresh green chiles, thinly sliced

1 lime, cut in wedges

PREPARATION:

To make the marinade-In a blender or food processor, blend the ginger and garlic to a fine paste (you may need to add a little water to make a paste). Add the turmeric, chili powder, salt, cumin, yogurt, lime juice, and food coloring; process until combined.

To prepare the chicken-Remove the skin from the chicken, leaving some fat. Make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lie flat.

Pour the marinade over the chicken and stir to coat the chicken thoroughly. Seal with plastic, refrigerate, and marinate for at least 4 to no more than 12 hours, turning the chicken once.

To grill the chicken-Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade. Cover the grill, leaving the vents half-open.

Pens Pizza Parlour

I love my sailor man!! He gave me the biggest boost tonight, lol. I made us homemade pepperoni pizza tonight with some extra fixins on it. He was taking the garbage out and as he's coming back up the stairs to the kitchen he says "OMG HUN, it smells like Pizza Hut in here....hold on....it smells WAY BETTER THEN PIZZA HUT IN HERE!!"

Needless to say that tonight is the first time in a long time i've made homemade pizza but also the first time I've used my Pampered Chef stone and what a huge difference it made in the flavour.

Tonights pizza:

Seasoned crust (homemade)
hot and spicy sauce
Pizza herbs
pepperoni
green pepper
onion
feta cheese
monteray jack
cheddar
parmesan
mozza

with Ceasar salad

Bon Apetit,
Pen

Pizza Crust recipe:

1 c. warm water

1 pkg. yeast

1/2 tsp. sugar

3 c. flour

1/2 tsp. salt

your choice of garlic, basil, oregano, crushed red peppers, pepper or a pizza seasoning mix

Combine warm water, yeast and sugar. Let stand 10 minutes. Add salt and approximately 3 cups flour. Mix and knead together. Grease bowl and let dough rise for 30 minutes. Depending on how big your pizza pan it you may need to divide your pizza crust. Lightly flour your hands before spreading the dough out on your pizza pan to prevent sticking.

Remember to prick the pizza crust to allow it to cook more evenly or for a more evenly baked crust partially bake your crust before adding the toppings, this will prevent uncooked pizza crust in the middle. Bake your pizza crust for about 7 - 10 minutes remove from oven and add toppings. Place back in oven until cooked to your preference.

Chicken in spinach cream sauce

CHICKEN BREASTS WITH SPINACH AND CREAMSAUCE

6 chicken cutlets (I used skinless, boneless chicken breast)
1 c. water (I actually added more water for more sauce)
2-3 celery stalks, chopped
1/2 - 1 onion, chopped
1 tsp. salt
1/4 c. butter
1/4 c. flour
1/4 tsp. pepper
1/2 c. grated Parmesan cheese
2 pkgs. frozen chopped spinach (I used fresh spinach - 2 cups)
1 c. cream (I used 1% milk and used more then the 1 cup as the sauce was way to thick)

Cook chicken in 1 cup water with celery, onion and salt for 20 minutes.
Reserve 1 cup of the broth.

Melt butter. Stir in flour, pepper, broth and cream until thickened and bubbly.

Remove from heat.

Stir in Parmesan cheese.
Stir 1/2 cup of cream sauce into spinach.

Place chicken breasts on top and cover with rest of sauce.

Bake 375 degrees for 25-30 minutes uncovered.