Slapdash Souvlaki

May was an INTENSE month here at the Ali Does It household. LongJohn went to daycare a month earlier than scheduled and I had a whole four weeks to get all the stuff done on the house I hadn’t had an opportunity to do when we moved in … because of the whole having-a-baby thing. Some of those projects are still in progress but I have SO MUCH to show you when they’re ready to be shown. If May was intense, then June is even more so. I went back to work full time AT A NEW JOB. And on my first day, I had HAND surgery. Today I’m having hand surgery on the OTHER hand. So things are a little nuts, to say the least. Luckily I have a bit of a backlog of posts for you guys. Let’s start with this one for the barbecue, now that we’re officially into grilling season.

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The Pie is a huge fan of souvlaki. We’re fortunate that some of the best souvlaki in town is only a short drive away. But it’s actually pretty easy to make your own souvlaki at home, provided you have some time to prep. Here’s how you can do it.

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First, let’s start with that most essential of condiments: tzatziki. You can always buy this but it’s easy to make as well. I rarely measure my amounts because I find they vary depending on my mood but here’s an approximation for you. Start off by grabbing about 1/2 cup plain yogurt and plopping it in a few layers of cheesecloth in a colander. Wrap it well and put something with a bit of weight on top. Place the colander over a bowl and shove it in the fridge for a few hours. I use Balkan style yogurt for this, but if you have Greek yogurt you can skip this step.

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After your yogurt has been pressed and some of the water has drained out, you can unwrap it and give the cheesecloth a bit of a rinse. You’re going to need it in a second.

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Grate up about half a cucumber. Plop the cucumber bits onto the cheesecloth, wrap it up, and give it a good squeeze over the sink and get rid of excess water.

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Now, tip that into a bowl together with the yogurt, some minced garlic, chopped fresh dill, salt, pepper, a few drops of lemon juice, and a drizzle of olive oil.

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Stir, stir, stir! Shove that back in the fridge for a few hours (preferably overnight) to let the flavours mingle.

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For the souvlaki we’re going to create a marinade. Start by finely chopping up a small red onion. I’m being smart here and using a large red onion because I’m making the recipe twice and chucking half of it in the freezer.

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Throw the onion bits in a large Ziploc freezer bag and tip in about 1/2 cup olive oil,

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2 tablespoons red wine vinegar,

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and 4 tablespoons lemon juice.

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Next plop in about 2 cloves minced garlic, 2 teaspoons dried (or fresh) oregano, and of course salt and pepper to taste.

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Wrangle yourself a decent-sized pork tenderloin (you can do this with chicken breast too). Don’t be tempted to use a pork shoulder or any other cut for this, as they’ll be too gristly when cubed. Trust me. I did it once when they were on sale and I regretted it. Pull the tough membrane off the tenderloin and trim any excess fat.

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Cut it into cubes.

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Chuck those cubes into your freezer bag.

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Seal the bag carefully, give it a good smushing together, and bung it in the fridge for several hours. While you’re waiting, grab some wooden skewers and plop them in a tray of water to soak for at least thirty minutes before you grill.

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When you’re set to start, shove the cubes of marinated meat onto your skewers (I like to use two skewers per so that they’re easier to flip) and grill until cooked through and at an internal temperature of about 145°F.

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Serve over rice with a hefty side of your fresh tzatziki and enjoy the summer!

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Teeny Tiny Tuna Patties

This was another attempt to feed LongJohn as well at home as he eats at daycare. He ended up not being a huge fan of these (despite, of course, him loving them at daycare), but I enjoyed them so much I’ve made them for myself and others since. It’s a great easy lunch when the thought of another boring sandwich just does not appeal. Not to mention that it’s one of those great flexible recipes that requires no measuring. The only ratio that is really important is one egg to every can of tuna you use. Other than that, play around!

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When I’m doing stuff like this, I always start with my seasonings: what do I want the flavour to be? In this case I have some chives, garlic chives, tarragon, and sage growing out in my garden so that was an easy choice.

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Other good options would be diced caramelized onions or green onions, shallots, fresh rosemary, basil … you get the picture. Chop those babies up.

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Tip your handful of fresh herbs into a bowl with about half a cup panko bread crumbs (you can use regular bread crumbs but I like the crunch of panko). Season with salt and pepper, maybe a little bit of onion and garlic powder if you’ve got ’em.

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Tip in as well some grated parmesan cheese, to your preference.

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And an egg! One egg for every can of tuna ensures maximum patty cohesion.

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Mix it into a gross paste.

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Now, your can of tuna: this is a chunk white albacore.

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Break that up and chuck it in the mix as well.

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Now melt a gob of butter and a dash of vegetable oil (to keep the butter from burning) in a large frying pan and let that heat up.

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Form the tuna paste into patties any size you like. These ones are about 2″ in diameter and I ended up with 8 in total.

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Slide those patties carefully into the hot butter and let them fry!

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Flip them after a few minutes, or when the bottoms are a nice golden brown.

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When they are brown on both sides, slide them onto a piece of paper towel to drain and cool slightly before taking a HUGE BITE.

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I served these with some plain yogurt mixed with Dijon mustard and those avocado fries I made in the last post.

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Fun Food Friday: Baked Avocado Fries

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Did you know that these are a THING?

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I was looking for a way to make it easier for LongJohn to grasp slippery avocado without totally. smushing. it. EVERYWHERE. and I found out that people BAKE the suckers after BREADING them. I got very excited about that. Then I looked at the price of avocados in this country and felt less excited. But LongJohn needs his superfoods …

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The trick here is to use underripe avocados, because otherwise they go a little too squishy after baking. These were perhaps a little past their prime but they did a decent job.

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Preheat your oven to 350°F, set the rack in the centre of the oven, and line a baking sheet with parchment paper. Pit and peel your avocados and slice them lengthwise into nice long “fries.”

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Grab a bowl with some flour, another with some panko (seasoned with salt and pepper and whatever else you crazy kids can come up with), and a third bowl with a beaten egg (go with the ratio of one egg for every avocado you use).

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Dip an avocado fry into the egg, then the flour, then the panko, and lay them out on the baking sheet.

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Spray the fries with some cooking spray (sounds weird, I know, but trust me – it’ll make the panko go all nice and golden).

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Bake for 20-25 minutes, flipping the fries halfway through, until the panko is gloriously gold and they’re nice and crispy. You can see that my fries were a little softer than they should be in that my spatula took chunks out of them in the flipping process.

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I served these up to LongJohn with some tasty tuna patties, a dijon-yogurt dipping sauce, and a small mountain of fresh fruit … but you can do them however you do.Baked Avocado Fries 13

Apple-Citrus Cranberry Sauce

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Oh hey, do you have a recipe for cranberry sauce for this weekend yet? I’ve been resting on the laurels of my chipotle cranberry mix but this year I wanted something a bit different and now this is my new favourite. This one is easier, too, which makes life better around the holidays.

Start with 2 12oz packages fresh cranberries, 2 large apples, and 2 large oranges. If you’d like a bit of extra zip, replace the oranges with grapefruit and go from there.

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Wash the cranberries and set them aside to drain.

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Peel the apples and cut them into small pieces (whatever size you would like to find dropped across your turkey).

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Zest and juice the oranges into a medium saucepan.

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Tip in 1 1/2 cups granulated sugar and give it a good stir.

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Tip in the apples and cranberries and heat over medium, stirring often.

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The liquid will simmer up and the cranberries will make very satisfying soft pops as they break open.

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Once you’re happy with your ratio of broken cranberries, remove the sauce from the heat and allow it to chill.

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This makes about 2 quarts, so plenty of sauce for dealing with leftovers!

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PB & J Gooballs

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These are a great little snack when you’re on the go and need some protein. Or when you are pacing around your house with a small baby and have only one hand to get sustenance. Also good for children as a wee treat when they come home from school (although if you’re going to feed these to children under 1 year of age, replace the honey with maple syrup or something else, because botulism ain’t a joke). They were called “snack bites” on the website where I got the original idea but I think GOO BALLS is a way better term. So gooballs they will be. These ones taste like a peanut butter and jam sandwich, but you can pretty much customize these however you would like.

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Your basic ingredients are as follows: 1 cup oats, 1/2 cup peanut butter (or sun butter, or whatever), and 1/4 cup honey. The rest is up to you.

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I added in a few tablespoons ground flax, for health reasons.

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And a handful of Reese peanut butter chips, for non-health reasons.

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And some freeze-dried raspberries, because I had them on hand and they’re tasty as heck. Any dried fruit will do, provided you cut it up pretty small.

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Assemble all your dry ingredients. I crumbled the raspberries in my hand so they were smaller.

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Tip in the wet ingredients.

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Stir!

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Chill that for about 30 minutes, then take it out and roll a couple tablespoons’ worth of it into a ball. Repeat until you run out.

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Store these suckers in the fridge to keep them firm and less sticky. ENJOY!

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Wingin’ It Wednesday: Tomato Mint Salad

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LongJohn’s Nana, Mrs. Nice, has been coming into town to spend some time with him once a week so that I can do things that necessitate the use of both hands (in fact, she’s here right now so that I can use both hands to type this post – yay for Mrs. Nice, and grandparents everywhere!).

When she was here last I whipped up this salad of things that were in my fridge: normally when I make a tomato salad with feta I use balsamic vinegar and fresh basil but I didn’t have either of those so I went with a little twist, and I hope you like it.

Start with some tomatoes, naturally. I’m using grape tomatoes here but you can use whatever you have.

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Then, finely chop up an onion. This is a shallot. A red onion would also be nice.

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Nice and small. We want the IDEA of onion rather than holy-wow-there’s-a-lotta-onion-in-this.

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Grab some mint. I grew this monstrosity from three stalks I got out of a box at the grocery store.

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Crumble up some nice firm feta cheese.

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Assemble!

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I made a dressing out of grapeseed oil, honey, and a bit of lemon juice, and drizzled it over the whole shebang.

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It was lovely!

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Slow Cooker Dip Trio – Dessert!

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Basically, it’s cream cheese glazing for cinnamon buns, in a slow cooker. This is definitely a fun dip to make for parties, and there’s plenty to go around. We also served cut up fruit and there was a ton of sauce still left at the end. If you have a large slow cooker, follow the instructions in the original recipe from Chelsea’s Messy Apron for making the fondue in a separate container within the slow cooker. If you have a wee one, you can just plop all the ingredients straight in (as we did) and go from there.

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Start by grabbing a bowl and using it and an electric mixer to beat together 1 8oz package plain cream cheese (room temperature) and 1/2 cup butter (also room temperature) until mixed and fluffy.

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Tip in 1 1/2 teaspoons vanilla extract and beat that up too.

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Then slowly add in 2 cups icing sugar and beat it (carefully) until fully combined.

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Dump that whole thing in your slow cooker and leave it on low, stirring occasionally, for 1 1/2 – 2 hours.

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When you’re ready to serve it, you probably want some cinnamon buns to go with it. If you don’t have any pastries handy, but want some, grab some of those rolls of pre-fab biscuits.  The Pie did not know that the rolls kind of exploded when you opened them, and even though I warned him in advance he was still startled by it, so exercise caution. Preheat your oven to 400°F and spray a muffin tin or two with cooking spray.

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Grab one of the biscuits from the tube and flatten it into an oval.

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Dip it first in melted butter, then in a mixture of cinnamon and granulated sugar.

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Plop.

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Roll the oval into a tube.

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Then roll the tube into a spiral. Give it a squeeze in the hopes that it will stay together.

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Plop the spiral into your muffin tin. For the record, the Pie made all the ugly ones.

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Bake for 8-10 minutes, until the rolls are golden and no longer gooey.

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Serve them hot with your fondue and a couple forks.

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And some napkins!

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