Turkey Gyros

Turkey Gyros
Post by Tisha
(Inspired by Jeff Mauro)
When we eat in our family, we typically go big and bold in the flavor department. These Turkey Gyros are keeping that tradition alive.  The flavor from the Gyro Spice Mix gives this dish a broad spectrum of flavors--every bite provides something new and exciting compared to the last.  Upon review, the list of ingredients for this dish might seem a little intimidating at first, but in all reality it is easy to prepare. A little preparation the night before will go a long way and all your efforts will be worth the work in the end.  Turkey Gyros provide a healthy and satisfying way to end a long work day.


The night before (or earlier in the day), prepare...
(15 to 20 minutes)


1) Meat
Ingredients:
1 lb 10 oz lean ground turkey (or any lean ground meat of your choice)
4 1/2 tsp Gyro Spice Mix (see previous post)
2 tsp juice of a fresh lemon (or lime)
1 Tbsp extra virgin olive oil
Directions:
-Combine and incorporate the night before and allow to marinate.  If unable to prepare the night before, combine mixture at least 2 hours prior to cooking.


2) Feta Mint Tzatziki Sauce (see previous post)

3) Cucumber Tomato Relish (see previous post)

• 
  
• Day of...

(15-20 minutes)


1) Brown the meat in a pan over medium-high heat.  Cook thoroughly.  While the meat cooks, warm the appropriate amount of Pita Breads (see earlier post) in an oiled pan, microwave or oven until heated through.
2) Drain excess liquid from the mixture and return to the pan or a serving dish.
3) Assemble gyro meat, tzatziki sauce, and relish to your own liking.  Enjoy.


Notes:
-Turkey Gyro Meat yields approx 18 oz.
-Per 1 oz. Serving of Turkey Gyro Meat:
Calories-65
Carbs-0g
Fat-4g
Protein-8g
Sugar-0g
Sodium-29mg

Cucumber Tomato Relish

Cucumber Tomato Relish by Jeff Mauro

Post by Tisha

click here for the original recipe

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 firm tomatoes, seeded and finely diced
• 1 English cucumber, seeded and finely diced
• 1/2 red onion, finely diced
• Freshly ground black pepper
• 1 tso kosher salt

Directions:

-Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors (or assemble the night before for best results).

Yields: about 3 cups or 48 Tbsp (1 serving = 1 Tbsp)


Per Serving:

Calories-5g

Carbs-1g

Fat-0g

Protein-0g

Sugar-0g

Sodium-40g

Special Notes:

1 cup = 16 Tbsp

1/2 cup = 8 Tbsp

1/4 cup = 4 Tbsp

Feta Mint Tzatziki Sauce

Feta Mint Tzatziki Sauce by Jeff Mauro

Post by Tisha

click here for the original recipe

Ingredients:

• 1 English cucumber
• Salt
• 1 cup plain low-fat greek yogurt
• 1/2 cup crumbled feta cheese
• 1 clove garlic, minced or pressed
• 2 tablespoons minced fresh mint

Directions:

-Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.

Yields: about 2 cups or 32 Tbsp (1 serving = 1 Tbsp)


Per Serving:
Calories-12
Carbs-1g
Fat-0g
Protein-1g
Sugar-0g
Sodium-28mg

Special Notes:

1 cup = 16 Tbsp

1/2 cup = 8 Tbsp

1/4 cup = 4 Tbsp

Gyro Spice Mix

Gyro Spice Mix
Post by Tisha

(Inspired by Pets'R'us)

Preparing this spice mix in bulk provides a quick and easy way to season meats in the coming days/weeks.  The bold flavors in this mix are sure to change up any mundane routines in your nightly meals.

Ingredients:

2 tablespoons chili powder

1 tablespoon ground coriander

1 tablespoon ground cumin

1/2 tablespoon paprika , hot or sweet

1/2 tablespoon garlic powder

1 tablespoon dried italian seasoning (primarily thyme based)

2 teaspoons dried oregano

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (optional)

Directions:

1. Mix herbs and spices, transfer to a jar.

2. Use for chicken, lamb, pork and minced/ground meats.

3. Mix a few teaspoons with lemon/lime juice, olive oil and salt to taste and mix that with the type of meat you selected.

4. For kebabs or burgers, add to the mince with some salt.

5. Allow spice mixture to marinate with the meat for at least 20 minutes and up to a full day.

Whole Grain Sandwich Bread

Whole Grain Sandwich Bread
Post by Tisha
(Inspired by TheFreshLoaf.com)

For those that might not know, I am entering the homemade bread making world.  This is the second bread I have tried making and it was a success.  It is a whole-wheat and spelt sandwich bread that has a nutty and complex flavor, with the soft and moist interior we all love from standard white breads.  Plus, there is a little added sweetness from the honey.  Try toasting it in the morning to go with your eggs or use it to make french toast on the weekend.  Your kids will love it as well for sandwiches.  Dylan prefer a standard PB&J, while Hayden love peanut-butter and honey between his two slices.


Night Before:
1 cup spelt flour
2 cups whole-wheat bread flour
2 1/2 cups warm water
2 tsp dry active yeast
-Combine all ingredients together and mix until well incorporated, then cover and let sit overnight.

Day of:
2 cups spelt flour
1 1/2 cups whole-wheat bread flour
4 Tbsp or ¼ cup honey (or sugar if you prefer)
4 Tbsp extra virgin olive oil
1/4 cup milk
2 tsp kosher salt
1  tsp yeast
-First, stir in honey, butter, milk, salt, and yeast until they are pretty well incorporated.  Then add your flour by the 1/2 cup.

-The dough is going to be a sticky mess, but that's ok. Turn the dough out onto a lightly oiled surface and work it the best you can.   You may want to incorporate some stretch and folds into this stage of the breadmaking process (see youtube video clip for this technique here).  Shape your dough into a ball and put into an oiled bowl, turn once to coat, and let rise for 45 minutes.

-Do your first of two stretch and folds, put the dough back in the bowl, let it rise for another 45 minutes.  Then do your second stretch and fold.


-Now let the dough rise until double its original size.  Approximately 75 minutes for me.





-Now, divide your dough evenly in half and preshape into two loaves, let rest for 10 minutes.
Then, do the final shapingof your loaves and put in oiled bread pans (see youtube video clip for this technique here).  Cover them loosely with plastic wrap and let rise til doubled.  Mine only took 45 minutes.
-Once your loaves are risen, slash them down the middle, and throw in the oven at 375*F until they are a deep golden brown and sound hollow when tapped on the bottom.
Per Slice:
Calories- 119
Carbs-21g
Fat-2g
Protein-3g
Sugar-3g
Sodium-122mg
Yields: 2 loaves/16 slices per loaf

Turkey Meatloaf

Turkey Meatloaf (by Jamie Eason)
Post by Tisha
Yields: 12 servings (1 serving = 1 square)

Ingredients:
1 – 12 oz package of chopped onions and peppers, thawed (or 1 – 1 ½ C fresh)
1 tsp salt
1 tsp black pepper
½ tsp dried italian seasoning
1 tsp minced garlic (or paste)
¼ cup low sodium soy sauce
¾ cup low sodium chicken broth
2 tsp tomato paste (no salt added)
1 lbs 10oz extra lean ground turkey (or chicken breast)
1 cup quick cooking oats
4 egg whites
1 cup reduced sugar ketchup (no high fructose corn syrup)

Directions:
1. Preheat oven to 350*F and prep a 8 X 11.5 Pyrex dish with non-stick spray.
2. In a large sauté pan, cook the onions and peppers with salt, pepper and italian seasoning until onions are translucent (about 5 minutes). Next, add garlic, soy sauce, chicken broth and tomato paste, mixing until heated through. Set aside to cool.
3. In a large bowl, combine ground turkey, egg whites, oats and sautéed mixture (cooled). Mix by hand until all incorporated and press flat into the 8 X 11.5 prepared Pyrex dish.
4. Spread ketchup in an even layer on top of the prepared turkey and place in the oven to bake for about 45 minutes or until internal temperature reaches 165*F.
5. Remove, cool and cut into 12 even squares.

Per Serving:
Calories-143
Carbs-10g
Fats-5g
Protein-15g
Sugar-4g
Sodium-411mg

Apple Pie Spice

Apple Pie Spice (by Tosco Reno)
Post by Tisha


Ingredients:
1 tsp ground cinnamon 
1/2 tsp nutmeg 
1/4 tsp allspice 
1/4 ground cardamom 


Instructions: 
1. Combined all ingredients in a small glass jar or a small tupperware container. Shake well to combine. Store with other spices. 
2. Store until ready to use. Apple Pie Spice can be added to all sorts of dishes, such as, breads, cereals (e.g. oatmeal), and smoothies.