Gyros with Apple Tzatziki

I had this great plan to make gyros and tzatziki this weekend... and for a minute, it looked like it was a disaster.  But as history has proven, necessity is the mother of invention and what I thought was a problem turned into awesomeness. 

I grew up in the Chicago area where gyro stands are everywhere and I love them.  Where we live now, in Humboldt, there's only one gyro place and it's a 15 minute drive each way.  They don't load them up as much as they do in Chicago and so while they're decent, I always feel a little gypped.  So I decided to make some gyros here at home.  I hastily made the grocery list while I was at work; I couldn't check to see what we had on hand at home.  When I went to make everything today, I realized the cucumbers I'd been counting on to use in the tzatziki had gone bad, so I had no cucs.  We always have at least one onion on hand, but it seems this time was an exception.  And I thought we had some leftover basil, but turns out we didn't.  So a lot of my main ingredients were missing and Justin is gone for the weekend with our only car, so I had no way to get to the store. 

Instead, I decided to try shredded apple in the tzatziki sauce and I was pretty much counting on not liking it as much as the classic cucumber.  I was wrong.  It came out awesome!  Good crunch and just a slight sweetness at the end.  Lacking fresh onion for my gyro loaf, I used some dried shallot, dried chive, and onion powder.  And though I had no basil (fresh or dried), I did have fresh mint and decided to load the loaf up with a ton of herbs and spices!  Sooooo good! I know there's like 25 ingredients in the gyros; we use what we have on hand.  But I recognize most people don't have the spice and herb collection we do, so I made sure to add an alternative.  Don't let it intimidate you!

While I typed this whole post out, I listened to the Beastie Boys' "Sabotage" a few times on repeat.  I love this song so much.  So rad.  And the retro 70s detective theme isn't so bad either.  -jen

GYRO LOAF
Prep Time:  1.5 hours
Cook Time:  about 1.5 hours
Difficulty:  Easy
Serves:  4-6

• 3/4 cup old fashioned oats
• 1 pound ground lamb
• 1 pound ground beef
• 2 eggs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon anchovy paste (optional)
• 2 tablespoons minced garlic
• 1 and 1/2 tablespoons fresh chopped mint
• 3 tablespoons dried shallots
• 2 teaspoons dried chives (or half an onion chopped fine in food processor in place of shallots and chives)
• 1 and 1/2 teaspoons ground cumin
• *1 teaspoon ground coriander
• 1 teaspoon dried dill
• *1 teaspoon ground dried lemon grass
• *1 teaspoon dried marjoram
• *1 teaspoon dried oregano
• *1 teaspoon ground dried rosemary
• *1 teaspoon tarragon
• *1 teaspoon ground dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon ground nutmeg

*If you don't have all of these herbs, you could replace the 7 teaspoons of herbs with 3 tablespoons of Italian seasoning.  Or 7 teaspoons of whatever combination you may have on hand.

In a large food processor, pulse old fashioned oats until they're about half their size.  Add the remaining ingredients into the food processor and process about one minute until meat mixture feels tacky. 

Place meat into a large bowl and cover meat with plastic wrap (not top of bowl, but place the plastic
wrap on the meat itself) and refrigerate for 1-2 hours.

Preheat oven to 325 degrees F.

Pack meat mixture into a  7"x4" loaf pan, pressing it down well to eliminate any air bubbles.  Place a damp kitchen towel in the bottom of a large roasting pan.  Place the loaf pan on top of the damp towel and carefully pour boiling water into the roasting pan until it comes 1/2 way up the sides of the loaf pan. 

Bake until inner temperature reaches 160 degrees F, about an hour and fifteen minutes.  Remove loaf pan from roasting pan and carefully pour off accumulated fat.  Cool slightly before slicing thinly.  Brown slices either in a non-stick skillet on medium-high or place in oven or toaster oven broiler until browned.  Serve on a pita with lettuce or cabbage, onion, tomato and Apple Tzatziki sauce.

APPLE TZATZIKI
Prep Time:  40 minutes minutes
Difficulty:  Easy
Makes:  almost 3 cups

• 1 small red apple, peeled
• 3 tablespoons lemon juice, divided
• 1 and 1/2 teaspoons kosher salt, divided
• 2 and 3/4 cups plain Greek yogurt
• 1/4 cup mayonnaise 
• 1 tablespoon white wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon fresh chopped mint
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper

Shred apple.  Place shredded apple in a fine colander over an empty bowl and toss with 1 tablespoon of the lemon juice.  Once coated with lemon juice, toss again with teaspoon of the salt.  Allow to drain for 30-60 minutes.

Place shredded apple in  some cheese cloth or a clean tea towel and squeeze out remaining juice.  In a medium sized mixing bowl combine the shredded apple with the remaining 2 tablespoons of lemon juice, 1/2 teaspoon salt and all the remaining ingredients.  Mix well.  Can be served immediately but the flavours merry better if you refrigerate for an hour or more.

Refrigerated Rye Pickles

A while ago, we posted a recipe for Refrigerated Dill Pickles, which came out great.  But a few weeks ago, we saw something on TV where a deli made it's own rye pickles.  They sounded awesome, so I set out to make some and decided to go with caraway seeds (which are often used in rye bread).

I'm a dill pickle junkie and tonight makes 48 hours of pickling for my rye pickles.  I took a bite to give 'em a try and clapped a few times like a dork in my kitchen.  These might be the best pickles I've ever had.  These suckers are potent with just a little spicy kick to 'em.  It took me about 10 minutes to prepare the pickle juice and cut up the cucumber.  Might cost you a little to get the initial ingredients unless you have a massive horde like us.  But once you've got 'em, you can make a lot of jars of pickles for not much money at all.  Beats paying $4 for a jar of Claussen!

This recipe was serious and heavy.  And I truly felt, in my heart of hearts, it needed some serious and heavy music.  So... you know... Me First And The Gimme Gimmes doing the best Ghost Rider In The Sky since John Belushi.  Actually... this is a really great live video.  So check it out.  -jen

REFRIGERATED RYE PICKLES
Prep Time: 10 minutes
Refrigerate Time:  2 days
Makes:  1 quart

• 1 tablespoon kosher salt

  

  Caraway seeds

• 1/2 teaspoon Accent (optional)
• 2 teaspoons whole caraway seeds
• 1 teaspoon whole black peppercorn
• 1 teaspoon pickling spice 
• 1/2 teaspoon brown mustard seeds
• 1/4 teaspoon red pepper flakes
• 1 tablespoon dried shallots
• 4 teaspoons minced garlic
• 3 fresh sprigs of dill
• 1/4 cup malt vinegar
• 1/4 cup rice vinegar
• 1 cucumber, sliced into spears (seedless is better, but regular works too)

In a 1-quart jar, add salt, Accent, caraway seeds, peppercorn, pickling spice, mustard seed, pepper flakes, dried shallots and garlic.  Twist the dill sprigs into a wreath shape and lay atop the spices.  Add both vinegars.  Pack the jar with the cucumber spears and add water until cucumber is covered.  Place the lid on and shake it all up.  Refrigerate for at least 2 days.  (I like to rotate the jar a few times, flipping it onto it's top for a while.)

Mushroom & Onion Smothered Chicken

This was the dish we made to go along with our Parmesan & Basil Zucchini.  Normally we just throw the seasoned chicken in the oven, but I felt like something extra to go with it the night I made this.  I was originally just going to saute the mushrooms and onion, but then decided to make 'em saucy.  Pretty quick and easy!  We don't do carbs a whole lot with our dinner, but with this sauce, I wished I'd made some rice or barley or even mashed potatoes to go along with it.

I'm gonna whip out a little old school punk here - Justin will be pleasantly surprised, as this is more to his liking.  I can't even tell you why this song just popped into my head as I was wondering what to post.  All I know is... whenever I think of FEAR, I think of Lee Ving (lead singer) in the movie Clue, as Mr. Boddy.  I love that movie.  Sad side note, Eileen Brennan, who played Mrs. Peacock, just died a few days ago.  So maybe this song is apropos after all.  Here's FEAR, "Living in the City".  -jen

MUSHROOM AND ONION SMOTHERED CHICKEN
Time:  40 minutes
Difficulty:  Easy
Serves:  4-6

• 6 chicken thighs, skin on/bone in
  
• 3 tablespoons butter
• 2 tablespoons olive oil
• 8oz whole mushrooms, chopped
• 1/2 a medium onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon rubbed sage
• 1 teaspoon dried tarragon
• 3 tablespoons flour
• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1/4 cup heavy cream (optional)
• 2 tablespoons dry sherry
• salt and pepper to taste

Preheat oven to 450 degrees F.  Line a baking sheet with foil (for easy clean up) and drizzle a little olive oil over the foil or use some non-stick cooking spray on it.

Pat chicken thighs dry with a paper towel.  Pull the skin back and with your choice of seasoning (seasoning salt, Mrs. Dash type seasonings, or just make your own "house" seasoning with salt, pepper and garlic powder), season the meat under the skin.  Lay the skin back over the thigh evenly and season the top of the skin, as well as the bottom of the thigh.  Place on prepared baking sheet and bake at 450 degrees F for 30 minutes, or until juices run clear.  (Adjust time for smaller or larger thighs.)  Let rest 5 minutes before serving.  Note:  Baking at this high of a heat crisps up the chicken skin nicely!

Meanwhile, in a large skillet, combine butter and olive oil over a medium-high heat until hot.  Add chopped mushrooms and onions.  Saute 5-7 minutes or until onions are just turning translucent.  Add garlic, sage and tarragon, cooking an additional 1-2 minutes.  Sprinkle flour over vegetables, stirring to coat, and cook 3 more minutes.  Whisk in chicken broth, Worcestershire and heavy cream (which is optional, it just lends a little more creaminess to it).  Continue whisking over medium-high heat until sauce thickens.  Turn to a low heat and whisk in sherry.  Taste and add salt and pepper to taste.  (If you use a cooking sherry, it's salted and you may not require much more salt in the sauce.)  Remove from heat and serve over baked chicken.

Parmesan & Basil Zucchini

Served with Mushroom & Onion Smothered Chicken

People always tell us that they don't have time, money, patience or know-how to cook a good, healthy dinner at night.  We call bullshit on that!  We're broke people who stick to a weekly budget and we cook simple, healthy meals several times a week after both of us working a full day (usually with enough leftover to eat a healthy lunch the next day, saving even more money).  A lot of the recipes we post on here are our "splurges" away from our regular, simple roasted protein/veggie dinners.  I was about to make one of those simple dinners tonight, but then I thought I'd "get crazy" by doing a sauce and cheesing up the veggies.  I wasn't really considering posting the recipes, they seemed too simple.  Justin asked, "Why not?  People like fast, easy and cheap recipes and it was really good!"  So it's coming at you... basic stuff!

This tune's been going through my head the last few weeks as I've seen a lot of The Transplants' recent tour pics.  Elvis Cortez, lead singer of Left Alone, was touring with them.  So I've found myself listening to some Left Alone in the last few days, and this is them doing "My Whole Life".  -jen

PARMESAN & BASIL ZUCCHINI
Time: 10 minutes
Difficulty:  Easy
Serves: 2-4

• 4 medium zucchini, sliced about 1/4" thick rounds
• 2 tablespoons olive oil 
• 1/4 cup fresh basil, chopped
• 3/4 cup shredded Parmesan cheese 
• salt and pepper

 In a large bowl or plastic zip bag, combine zucchini and olive oil to coat.  Turn oven to broil.  Arrange zucchini in an even layer on a large baking sheet (I always line it with foil for ease of clean up!)  Sprinkle basil and Parmesan evenly over zucchini.  Broil for 3-5, until cheese browns.

 

Rancid Recipes #4: Wild Rice Stuffed Pork Chops

It's been a little while since I've posted a Rancid Recipe (such a delicious sounding title, to be sure).  Today's music selection was inspired by a dream I recently had that Tim Armstrong and I were taking a class on identifying Hollywood celebrities.  We both failed miserably, told the instructor that it was a bullshit class, and left to watch the movie "High Fidelity" with my brother.  I don't know what the dream means, but it put me into a Tim Armstrong music kick: Op Ivy, Transplants, Tim Timebomb & Friends, his solo stuff, and of course, Rancid.  Apparently, they knew from the very first show what it was all about.

The idea for this recipe popped into my head about a month ago, transformed a lot during late
nights of intoxication, Food Network, and conversation, and finally came into existence splendidly last night.  Do you have any idea how tickled I am when a recipe from scratch turns out perfectly with no need for alterations?!  Of course you don't, because you're not dining in my house (but perhaps you SHOULD be, Rancid members?)  The stranger in my head does a little dance when this happens and there was dancing last night, by glob!  It's a little time consuming (the recipe, not the dancing in my head), but well worth the time!  The combination of mushrooms, onions and apples was killer!

I think some of the ingredients in this recipe need a little explanation, though.  It does contain wild rice, as the title states, and I learned something - there is no correct way to cook wild rice.  I got mine out of the bulk bin at my local co-op and followed the instructions on the dispenser: 2 cups liquid to 1 cup wild rice.  I did exactly that, and the rice came out a little crunchy.  I loved it.  Justin didn't care for the consistency at all.  So researching wild rice, I found that different suppliers process it differently and you can't always cook two different brands the same way.  Basically, it's preference.  Do you like it crunchy or do you want to cook it until the rice bursts open and is softer.  Your call.  You have to just follow the instructions on the one you purchase and adjust according to your preference.

The lion's mane mushrooms are my next ingredient to discuss.  These obviously are not sold in your local supermarket (as Food Network often likes to tell its watchers about exotic foods).  We can sometimes find them in our co-op or local organic stores, but we mostly buy them in the summer at our local farmers markets.  And while you could use regular button mushrooms, crimini or portabello mushrooms for this recipe, there's no way you're going to get the same flavour out of them.  Lion's mane was first described to us as having a lobster flavour.  If you look them up on Wiki, it says when cooked, they have the consistency of seafood.  Well, I sort of agree and disagree with both.  Once that's in your head, that's what you think of (and now I put it in your head), but really, I'd just say they have a very rich, earthy flavour.  They're awesome.  If you like mushrooms and have never tried these, seek them out.  It'll be worth it.

And so we move on to the musical stylings of my favourite band, Rancid, bringing us their song, "Last One To Die".  As they wrap up their tour (which we very sadly don't get to see, again, because we're poor and live behind the Redwood Curtain) and prepare for a new album to come out, I think to myself - maybe they will be the last ones to die.  -jen

WILD RICE STUFFED PORK CHOPS
Time:  1.5 - 2 hours
Difficulty:  Medium
Serves:  6

Wild Rice:

• 1 tablespoon butter
• 1 cup wild rice
• 2 cups water
• 2 teaspoons chicken base 
• 1 teaspoon rubbed sage
• 1 teaspoon dried tarragon
• 1/2 teaspoon celery salt
• black pepper to taste (about 1/2 a teaspoon)

Chops & Stuffing:

• 6 thick pork loin chops (we like ours brined, recipe and how-to here)
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 cups diced lion's mane mushrooms
• 3/4 cup oyster mushrooms (you can use all lion's mane if you like)
• 1 cup yellow onion, diced (about 1/2 of a large onion)
• 2 cups apple, peeled and diced (about 2 medium apples of your preference - sour or sweet, either would be tasty)
• 1 teaspoon rubbed sage
• 1 teaspoon dried tarragon
• salt and pepper to taste

Rinse wild rice to remove loose hulls and strain the water out.  In a medium sauce pan, melt 1 tablespoon butter over medium-high heat.  Add rice and brown, stirring frequently for 2-3 minutes.  Add water and stir in chicken base, sage, tarragon, celery salt and black pepper.  Bring just to a boil, then put a lid on the pan and lower the heat to a simmer.  Cook without removing the lid or stirring for 50 minutes.  Remove from heat and let rest for 10 minutes.  (If you don't like crunchy wild rice, you may want to use 1 more cup of water, 1 more teaspoon chicken base, and a little more of each herb) and cook until the rice grains burst, about 60 minutes, then drain any remaining water from rice.)

While rice cooks, in a large saute pan or skillet, heat 3 tablespoons butter and 2 tablespoons olive oil over a medium-high heat.  Add mushrooms, onion, and apples.  Saute for about 7 minutes, or until the onion becomes slightly translucent.  Add sage, tarragon and salt and pepper (I used about 1 teaspoon salt and 1/2 a teaspoon black pepper), and cook for a few more minutes.  Remove from heat and add mixture to wild rice.

Preheat oven to 350 degrees, F.  Carefully cut a pocket into the pork chops with a sharp knife,
making sure not to open the ends or the back side.  Place each chop into a gallon-sized Ziplock bag and pound flat.

Season the outside of the pork chop (both sides) with salt and pepper.  Drizzle a little olive oil on a sheet pan (we always cover ours with foil for easy clean up.)  Stuff each pork chop with as much of the wild rice stuffing as it will hold and carefully lay the stuffed chop on the baking sheet.  Place in the oven and cook at 350 degrees F for 40-45 minutes, depending on the thickness of your chop.  Best to use a meat thermometer and cook until pork reaches 140 degrees F, then let rest.  The carry-over will bring it to a safe 145 degrees.

Apricot Poppy Seed Bread

About four days ago, I stopped at a local fruit stand that's set up in Fernbridge, California.  The apricots looked stunning, so I got a basket of them.  However, even eating two and three at a time, the two of us didn't get through them fast enough and they were getting pretty ripe.  So I made a bread out of their puree today.  It came out pretty great!  I was stoked!  Firm, but moist.  (Heheh...no time for that now!)  It smelled a lot like pumpkin bread when it baked.  I actually doubled the poppy seeds that I listed in the recipe and we both liked twice as many... but I sort of figured for the general public, halving them would be better.  Tasty bread!  It'd be yummy with a whipped apricot and cinnamon cream cheese!  Didn't have any cream cheese though.

Man, this is some newer Anti-Flag and I'm not real familiar with their later stuff.  I listened to a lot of their earlier music.  But this song... it just keeps getting stuck in my head.  It's catchy... despite or because of the hi-hat?  I can't decide.  Anti-Flag's "If You Wanna Steal".  -jen

APRICOT POPPY SEED BREAD
Prep Time:  15 minutes
Cook Time: 50 minutes
Difficulty:  Easy
Yields:  1 loaf

• 2 cups flour
• 1/2 cup dark brown sugar
  
• 2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2 pounds fresh apricots, peeled, pitted and pureed until smooth
• 2 large eggs, lightly beaten
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/4 cup poppy seeds
• 1/2 cup chopped pecans
• 1/2 cup chopped dried apricot

Preheat oven to 350 degrees F.  Prepare a loaf pan with non-stick cooking spray and set aside.

In a large bowl, combine flour, brown sugar, baking soda, cinnamon, cardamom and salt. 

In a large mixing bowl, combine the apricot puree, eggs, butter, vanilla, almond and mix well.  Add the dry mixture and mix just until combined.  Fold in poppy seeds, pecans and apricot.

Spoon batter into prepared loaf pan and bake for 50 minutes.  Test by sticking a knife or tooth pick in the middle to make sure it comes out clean.  Cool on a baking rack for 10 minutes.

Chicken In Gravy Over Barley

A few weeks ago, the idea for this meal came to mind... I don't even remember why.  But it's one of those delicious southern comfort foods.  I originally was going to put it over white rice... but the fact is, we really prefer barley over rice.  I think I've mentioned that before.  And it went real well with this chicken in gravy.  It was actually quite fast to make tonight because we'd baked 8 chicken thighs the night before.  So I just used the leftover chicken for this.  It'd actually double just fine for a potpie filling, too!  Or over biscuits if you wanted to get real southern!

Man, I put this song on a comp a few weeks ago for our work commutes... and the song just won't get out of my head!  I was a fan of the original... but this version is so, so much better.  Down By Law covering "500 Miles". -jen aka zigzag, heheh

HERBED BARLEY
Time:  40 minutes
Difficulty:  Easy
Servings:  4-6

• 1 tbsp olive oil
• 2 cups barley
• 3 cups water
• 2 teaspoons soy sauce
• 1.5 teaspoon dried rubbed sage
• 3/4 teaspoon dried thyme
• 3/4 a teaspoon ground coriander
• 1/2 teaspoon ground black pepper

In a large saucepan, heat oil over medium-high heat.  Add barley and stir to coat.  Cook for about 3 minutes, stirring until the barley smells toasty.  Add water, soy sauce, sage, thyme, coriander and pepper.  Bring to a boil.  Cover and turn heat to low.  Simmer for 35 minutes.  (Do not lift lid or stir!)  Remove from heat and let rest 5 minutes.  Fluff with a fork.  You can make the chicken gravy in about the same amount of time it takes the barley to cook.

CHICKEN IN GRAVY
Time:  25 minutes
Difficulty:  Easy-Medium
Servings:  4-6

• 3 tablespoons chicken fat (if your chicken didn't render this much, use butter for remainder)
• 3 tablespoons butter
• 3 medium carrots, diced
• 3 stalks of celery, diced
• 1/2 a medium onion, diced
• 6 tablespoons flour
• 3 cups chicken broth (or 3 cups of water with chicken bouillon cubes or chicken base)
• 2 teaspoons dried rubbed sage
• 1 teaspoon dried thyme
• 1 tablespoon fresh or dried chives
• 1/2 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• salt to taste (some chicken broths are saltier than others)
• meat of 4 baked chicken thighs, shredded (see below for baking instructions)

In a skillet over medium-high heat, heat chicken fat and butter.  Add carrots, celery and onion.  Cook, stirring occasionally for about 5 minutes.  Carrots should be fork-tender, meaning a fork slides easily into them.  Sprinkle flour over the vegetables and stir until absorbed, cook for 2-3 minutes.  Whisk (using an actual whisk!) in chicken broth, sage, thyme, chives, the three peppers and salt, if needed.  Continue whisking until gravy has thickened to desired consistency, turn heat to low, add the shredded chicken and cook for a few minutes until chicken is warmed.  Serve over herbed barley.  (Or use for the inside of a potpie!)

BAKED CHICKEN THIGHS
Time: 30 minutes
Difficulty: Easy

• 4 medium chicken thighs, skin on
• choice of seasoning (salt & pepper if nothing else)
• olive oil

Preheat oven to 450 degrees, F.  Line a baking sheet with aluminum foil (simply for ease of clean-up) and drizzle foil lightly with olive oil.

Season the bottoms of the chicken thighs, the place face-up on pan.  Lift skin from meat and season both under the skin and over the skin.  Bake at 450 degrees F for 30 minutes.  Chicken should be at 165 degrees, and juices should run clear.  If cooking the gravy recipe above, then reserve the chicken fat!