hi, all of my loyal readers. (well, the few of you. ;) lol. ) i've been busy toiling away at making cards to put in my etsy shop to benefit my kids' school. (see the S.O.S. box at the top left of my blog for what's going on here in cali with the schools.) i will link up my shop once i get it all full. i just wanted to make sure i had decent amount of stuff in there before i started it. i currently have 13 cards & a tag. i'd like to make 7-12 more cards and a couple of pre-made layouts. :) so, aside from mundane things like cleaning the house and going to the park, that's what i've been up to this week. i also decided to share a recipe that i've been asked for by many friends, but i am always too lazy to type up and send to folks. so, now i can just direct them here. ;) so, without further ado...
this recipe came from a greek orthodox cookbook i have. we usually serve it with sliced red onions, tzatziki sauce and joseph's pitas (they are THE best. very soft & yummy flavor, yet very good for you at the same time! unfortunately, we haven't been able to find them since moving to california. however, we have found them in the deli at super walmarts in other parts of the country.) I typically make a spinach salad with feta, red onion and greek dressing; zuchinnini, yellow squash, red onion, roasted in the oven with cavendar's all purpose greek seasoning; and, whole wheat orzo tossed with evoo and feta cheese. such a yummy and healthy dinner! :) I am craving this now. Will have to put this on our menu for next week - along with a viewing of "my big fat greek wedding."
3lbs. of 1.5 inch cubes of chicken, boneless leg of lamb or pork tenderloin
2 green peppers, cut in pieces
1 large onion, cut in sections
Marinade (I usually double this marinade recipe):
1/3 Cu Lemon Juice
3 Tbs Olive Oil
1 tsp Salt
1/4 tsp Pepper
1 tsp Oregano
2 cloves garlic, minced.
Marinate meat for several hours or overnight (in my experience, overnight is best!) in a sealed container; turn occasionally. Skewer meat, pepper and onion. Preheat grill to medium. Place kebabs on grill; cook about 6 minutes on each side, turning once. Baste with marinade during cooking.
Tzatziki Sauce (this is my version. i am lazy; so, i didn't follow all of the steps in the cookbook version. we like this better than the cookbook version, but i will include both!)
1 container plain Greek Yogurt
1 Cucumber, peeled and chopped finely
sprinkling of salt
Splash of Lemon Juice
teaspoon or so minced garlic
sprinkle of onion powder (enough to cover the top of the yogurt in the bowl)
Mix all ingredients in a bowl and refrigerate. (best if refrigerated overnight.)
Cookbook Recipe Tzatziki Sauce:
1 Large Cucumber, seeded and cubed
1 tsp salt
3/4 Cu Plain Yogurt
1/2 Cu Sour Cream
1 Clove Garlic, crushed
1 Tsp Grated Onion
1/2 Tsp Lemon Juice
1/8 Tsp. Tabasco Sauce
Salt and Pepper to taste
Sprinkle salt over cucumber; let stand 10 minutes. Rinse cucumber; pat dry with paper towels. In food processor, puree cucumber; place in a strainer and let stand for 5 minutes.
In a small bowl, mix yogurt and sour cream. Stir in garlic, onion, cucumber, lemon juice, Tabasco, salt and pepper. Cover and refrigerate until chilled.