Pork Souvlaki

Traditional Greek souvlaki is made with lamb, but you can also use pork, chicken, beef, or fish (most often swordfish.)

I chose pork this time because I had a couple of boneless pork loin chops in the refrigerator. The marinade is very simple (you don't need a recipe for this one.) Fresh lemon juice, garlic (minced), oregano, olive oil and salt and pepper. If you like garlic add lots!

Mix the marinade ingredients in a small bowl. Cut the meat into bite-size chunks, salt and pepper generously, then toss it into a non-reactive bowl or sealable food storage bag, pour marinade over and allow to marinate for up to two hours. Much longer than that and the enzyme action between the lemon juice and meat protein will begin to "cook" the meat, producing an odd texture when grilled.

Thread the meat chunks on the skewers (add vegetables in between each piece if you like-- I used red onion pieces and cherry tomatoes), brush skewers with some of the remaining marinade. Discard unused marinade. Place skewers on hot grill, turning occasionally until meat is done. You can also cook them on a stovetop grill, your oven broiler, or even in a panini maker.

The souvlaki can be served plain, right from the skewer, or wrapped in pita bread with a little traditional (cucumber-yogurt) tatziki sauce, or on a plate along with Greek-style fried potatoes. I served these with a Greek salad, and some lemon scented rice this time.

They are so delicious, we could easily enjoy them a couple of times a month. If you give them a try I hope you like, too.

Thanks for stopping by today ~ and Happy Wednesday everyone! xo~m.

Tate's Bake Shop COOKIE DRAWING ! Contest Closed ~ Winner Chosen!

October is National Cookie Month and to observe the occasion, the generous folks at Tate's Bake Shop asked me to sample and review their newest addition to their line of scrumptious cookies. 


Of course I gladly obliged. :D

(Image courtesy of Tate's Bake Shop)

Tate's Bake Shop is located in Southampton, New York ~ and their products are also available by ordering online. 

NOTE:

There is a special promotion during the month of October; 15% discount for online orders.

For details click HERE.

Gluten Sensitive?? 

Tate's also offers Gluten Free Chocolate Chip cookies and Brownies, check their website for details.

Congratulations to Tate's Bake Shop for winning the GOLD this Summer for these cookies at the 39th annual Summer Fancy Food Show awarded by the       National Association for the Specialty Food Trade (NASFT).

My opinion of their newest cookies? 

They've done it again ~ this time it's a thin, crisp cookie made with Whole Wheat and Dark Chocolate. Wickedly delicious! Perfect texture and just the right balance of sweet to salty.

Here is Tate's Bake Shop description of the winning cookies:

"Whole Wheat Dark Chocolate Cookies ~ The whole-wheat flour used in this recipe creates a wonderfully light and less sinful cookie. Loaded with bittersweet chocolate chips, Tate’s Bake Shop's whole wheat dark chocolate cookie satisfies the dark chocolate lover in you." 

 Yes indeed.

YOUR CHANCE TO WIN !!!

The other good news is that Tate's also offered me the chance for one of my lucky readers/followers to win a three-pack of the new cookies as well!

~ THE DRAWING DETAILS ~

1.)  No jumping through hoops to enter ~ 

Just leave a comment here on my blog and your name will be entered in this quickie drawing.  (1 entry per household please.)

2.)  Double your chance to win:

 If you are a Google-Friend follower of my blog - or if you sign up to follow now (see column in sidebar), mention it with your comment and I'll enter your name twice.

3.)  Hurry, Hurry this is a 7 day contest!

Entries will be accepted until Sunday, October 9th @ 9PM Pacific time.

Winner will be announced Monday October 10th.

Sorry, contest is open only to the Continental US only.


Please note:  We're STILL having issues with the comment section (comments appear to be invisible in some formats).  Don't worry I can still view them, and your entry will not be ignored.
  ~ I'm working with the Blogger Help Team to get this resolved.

Best of luck to all who enter!  xo~m.

Comments Closed, winner has been chosen.  Thank you for participating everyone!

Baked Macaron/Macaroon Pears

Sometimes the simple things are the best  ~ 

like this dessert from Donna Hay. It takes practically no time to prepare, but it is very satisfying . . . not too rich, or too sweet.

A warm pear, with a soft macaroon cookie baked in the middle, and served in a warm, buttery brown sugar syrup ~ perfect for a Fall evening!

The recipe suggests red pears (which I happened to have on hand), but you could use any medium-firm pear. My pears were ripe enough to eat out of hand, so I reduced the baking time so they would retain their shape and texture. If you use pears that are less ripe, increase the baking time a little.

The method is so easy ~ wash, halve and core the pears (I use a medium size melon-baller tool to neatly extract the seeds in one scoop.)  Place the pears cut side up in a shallow baking dish. Brush melted butter over the cut surfaces, sprinkle lightly with brown sugar, add a little water to the baking dish, around the pears then cover and bake for a few minutes.  I baked mine for 12 minutes since they were ripe and ready to eat; bake up to 25 minutes for firmer pears. 

In the meantime mix 1 cup of desiccated coconut * with 1/4 cup sugar and one egg white.  (This will become the Macaron/Macaroon filling.)

* Desiccated coconut is dried, unsweetened coconut, which works best for this recipe.  My local grocery stores do not carry it, but it is readily available in the the bulk section of my healthy food store.

After the pears have finished their initial baking, remove from oven, uncover and divide the Macaron/Macaroon mixture evenly among the pear cavities.

Press lightly and return to oven and bake for 5 to 10 minutes, until coconut is golden.

Serve with the syrup which has formed in the baking dish ~ you can also serve with cream, ice cream, frozen yogurt or lightly whipped cream.  I served them without any accompaniment except the pan syrup and we thought they were perfect that way.  The flavors though simple make an exceptional combination.  If this sounds good to you, I hope you'll give it a try!

Thanks for coming by today, friends.   Have a wonderful weekend!

xo ~mari

You'll find a printable copy of the recipe over on my recipe blog Once Upon a Plate Recipes.

I hope you'll join us for:

Foodie Friday

and

Fusion Fridays

Click for details!

Wordless Wednesday ~ Outdoor Wednesday: Around Home

Wordless Wednesday

Outdoor Wednesday

Greek-Style Rotisserie Lamb and 50% Whole Wheat Pita Sandwiches

Forget the overly-sweet mint sauce ~  
There is something about the Greek way of grilling lamb, marinated in lemon, garlic, salt, pepper and fragrant dried oregano, that makes it irresistible and utterly delicious.
The anticipation (and aroma) while the spit slowly turns is part of the pleasure . . .  knowing that there will be a fine meal to come.  
This time I selected a smallish 4+ pound bone-in leg, minus the shank portion, I like to roast it slowly for maximum juiciness and flavor, so I use the 'indirect method' of roasting the meat on the Weber gas grill. (Front and back burner on medium heat, center burner in the off position.)



To go along, I served lemon-scented orzo with toasted pine nuts, and one of my favorite summer salads ~ Greek, with lots of goodies from the veggie garden; red tomatoes, cucumbers, bell peppers, herbs as well as some marinated locally produced Feta cubes, a mix of Greek olives, and onion, all tossed with a fragrant red wine vinegar & herb vinaigrette.
It is one of my favorite meals, we don't have it often and we really savor it when we do.


HOWEVER . . .
The thing about lamb is that I don't find it anywhere near as appealing when served as leftovers.  Unless, that is,  it's thinly sliced, gently warmed and served in warm pita pocket bread with lots of other flavorful goodies tucked in.
Where I live the freshest pita bread comes from my own oven ~ If you've never made it you might be surprised to learn how fun and easy it is to make your own.  This time I used 50%  00 Italian flour and 50% home-milled whole wheat flour.




You can use a bread machine, stand mixer, or food processor to make the dough, or mix it by hand if you prefer.  (There is a link at the bottom of the page for the pita bread recipe.)
As I mentioned,  I'm not so fond of lamb leftovers, so when making a lamb roast, I always plan on making pita bread too, for the leftovers.  


(See the grapes in the background?  We planted the vines three years ago and this is the first crop!)  Can you tell I'm excited?!  :D  They are so sweet and juicy . . . wish I could share some with you.
When assembling the stuffed pita sandwiches I add lots of other flavorful goodies and just a few thin slices of the warmed lamb.
Slices of red and yellow tomatoes, cucumbers, and baby salad greens from the garden (see below.) Thin slices of sweet purple onion, and a generous spoonful of tzatziki (cucumber & garlic, and sometimes dill, in plain yogurt)  then sprinkled with  ground Sumac* to add a bright finish.  
Incidentally, this is the first year I've grown this particular variety of yellow tomatoes; the name is 'Lemon Boy' ~ I highly recommend!  Medium to medium-large size they are bright yellow, meaty and juicy with few seeds and a nice, mild low-acid flavor.Yum!  You might keep them in mind for next year.

*Sumac?  I love that stuff! It's delicious sprinkled on vegetables eggs, rice & other grains, pizza, chicken, fish and any kind of meat. Just a little sprinkle before serving really adds a nice bright flavor, to almost anything. It's slightly lemony and not spicy at all.

As many of you know our property is located in thickly wooded forest land ~ so most of our vegetables and herbs are raised in raised beds and containers.  
One of the things I like to plant each spring is a large container of baby mixed salad greens, I keep this one on the back deck near the kitchen door.  This one grows well under a huge Douglas Fir tree which the deck was built around.
 You can cut a few leaves from each plant and they will continue to grow, or you cut the entire plant and grow another pot or two, each two weeks apart, for successive harvests. The other advantage of planting these tender lettuces in pots is that you can move them to the shade in the hottest part of the day to prevent them from bolting (going to seed) prematurely.
(My kitty is old and she doesn't climb up to sample the greens, but it you have active pets, you might want to elevate the pots.)


I picked this particular mixed packet of seeds at a local (& ordinary) hardware store/nursery.    This one is offered by Plantation Products (in MA.), it's called "Italian Salad Blend" and contains 6 different Italian lettuces:
AttrazioneBiondaFoglia di Quercia RossaFreckles  :)Meraviglia delle quattro StagioneRossa di Trento
Along with other Italian varieties of greens: Arugula Chicory: Pallo Rossa & Castelfranco Endive: di ruffec & Cornetto di BordeauxSpinach: Riccio d'Asti & Gigante d'InvernoSwiss Chard: Argentata 

You can allow the plant to grow to full mature size, but I prefer to harvest when the leaves are small and tender.  We liked the variety, and I would definitely plant this mix again.



I'll miss you Greek Salad ~ It won't be much longer until we have to say good-bye until next summer.  (By the way, this salad is also fabulous tucked into a pita pocket either plain or with some tzatziki spooned over, and you can add tuna, sliced chicken, sliced hard cooked egg, etc. to add protein.)


If you would like the recipe for the 50% Whole Wheat Pita bread, you'll find it over on the OUaP recipe blog, click here.

Thanks for stopping by friends! I hope you have a very nice weekend.
Until next time!  ~m

3 Harvest-Time Soups ~ They're Penny Pinchers!

 The inspiration for these harvest-time soups is simple ~

I hate wasting food.

Among other things we grew green beans and squash this summer, and as often happens,  I usually run out of ideas of interesting ways to prepare our harvest before the gardens have given us their all for the season.

These simple soups to the rescue ~ 

The preparation method is the same for all three; the variable between them is the vegetable, and herbs you choose.  

As you can see, few ingredients are required, and you can enjoy a delicious, comforting, low-fat cup or bowl of goodness in no time.  The added bonus is they are a penny pincher's dream!

The ingredients you'll need are as follows:

A white or yellow onion (which I forgot to photograph!)
If you happen to have a sweet onion variety ~ those play especially well with the mild summer squash . . . adding just a hint of natural sweetness.



The vegetable of choice; I chose yellow crook-neck squash-- these from our neighbors (thank you J & P!), carrots from the farmer's market, green beans and herbs from our gardens.  (You can use dried herbs if you don't have fresh.)

Low sodium chicken stock/broth (homemade or store-bought), a little oil and salt & pepper.

Crookneck Squash & Tarragon

The method couldn't be more simple ~ saute the chopped onion in a little oil in a pot until translucent but not browned, add the chopped/sliced vegetable of choice, a bay leaf and pour in enough chicken stock/broth to just cover the vegetables. (If you choose to use dried herbs, add them now.) Bring to a boil, then reduce heat to a simmer with the pot partially covered. Simmer until vegetables are very tender, adding more stock if it begins to boil away too quickly.  Add the herbs of choice a few minutes before the veggies are fully cooked.

Use a blender, food processor or immersion blender to achieve the silky smooth consistency, adding more broth if necessary. Return the soup to the pot to heat through, taste and adjust seasonings.*  Serve up and garnish as desired.

The herbs I used were as follows ~Crookneck squash - Tarragon (a little goes a long way),  Green Beans - Oregano (and garnished with a sprig of lavender),  Carrot - Dill (and garnished with a toasted pecan.) Ground cumin works well with carrots too.  Just choose any herb you think would complement the vegetable you're using.

Carrot & Dill

Green Bean & Oregano

Healthy, delicious, and very budget friendly!  You can also use spinach, chard, zucchini, potatoes (peeled), tomatoes (peeled), most any root vegetable, etc. The key to the smooth texture of this soup is to cook any vegetable you choose until very, very tender to achieve the best results.


*Of course, if you're feeling flush you can add a spoonful of butter and some light or heavy cream to the vegetables while you're blending them, that's up to you! 




Thanks for stopping by to visit today, I love to read your comments!  


See you next time! xo~m. 




This is my entry for Foodie Friday @ Designs by Gollum.

Kung Pao Chicken ~ Helen Chen's

This is Helen Chen's version of Kung Pao Chicken, and it is very good.

Helen was born in Shanghai and raised in Boston where she was taught simple, home-style food from their homeland. You may know that Helen's mother is Joyce Chen, founder of the cookware company with the same name.

Of the several Chinese cookbooks I have, Helen's is one of my favorites because it is actually designed for the home cook, family recipes passed down from one generation to the next.

 (Click image to learn more.)

A few other Chinese cookbooks that I have are based on restaurant recipes, just scaled down for the home cook. I prefer this book because the recipes are easily doable at home, no double-frying or oil blanching, yet the results are quite authentic.

This version of Kung Pao chicken was a big success at my house. I like that you can control the quality of ingredients and the amount of oil (and seasonings) that go into the dish. Instead of the dried red chilies usually found in this dish I used fresh red Thai chilis from the garden to provide the heat ~ they worked out perfectly and I like the look of fresh, too.

Some versions of Kung Pao Chicken include water chestnuts and bamboo shoots, and by all means include them if you like.

Helen's recipe doesn't call for them, and I really didn't think I needed them since I served them with . . .

. . . a quick stir-fry of vegetables, mostly from our garden.

And to make the meal a little lighter, I skipped the steamed rice this time and served the chicken and vegetables on raw, thinly sliced cabbage instead. It added an interesting texture contrast ~ and we didn't miss the rice at all.

We rated this dish 5 out of 5 stars, and this will be my "go to" recipe for Kung Pao Chicken from now on.

If you would like a printable copy of the Kung Pao Chicken recipe you'll find it on the Once a Plate Recipe blog ~ click HERE.

Tip:

I don't have many of Joyce Chen's products, a few bamboo products, and some steamer baskets.  But hands down, my favorite product of hers are her Universal Kitchen Scissors, I've used them for years.

Besides red, they also are available in white, blue and yellow.

These scissors will amaze you ~ they are compact but mighty, the finger and thumb loops are flexible so they are kind to your hands and fingers. It doesn't take much effort to cut right through raw chicken bones (really---thigh and leg bones, too!)

Very sharp and efficient, I keep a couple of pairs in the house. They are the perfect size for snipping flowers & herbs from the garden, and also snipping the herbs right into the pot or dish you're preparing.

Great for cutting twine, ribbon, trimming flowers for the vase (and thorns from rose stems.) I also use them for cutting the thorny tips from artichokes before cooking, cutting lobster and crab shells, etc. for any job that kitchen shears do. They are just the right size for sewing or craft box, and they work equally well for right or left-handers.

Priced at under $20. they make a nice gift for any cook or gardener you may know. I've given several out as gifts through the years ~ everybody loves them!

Thanks for stopping by today friends, I love it when you leave me comments so I know you've visited.

Have a wonderful weekend everyone! xo~Mari

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