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
- Mint sprigs
- 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