Healthy, Quick, Easy, Family & Budget Friendly Menu Plan- B,L,D, & Snacks w/Links Included!! Jan 24-30, 2016

Winter is Here!! Funny living in Northeast Ohio we JUST started getting winter-like weather. A bit to the north of us in the snow-belt regions were hit a few months ago. 

But, in my area we forgot we lived in Ohio with all the 50+ degree days, sunshine, and zero snow. I was ready for it in theory...

Our menu this week is filled with soul-warming recipes, that "stick-to-your-ribs" (Not to your waistline or ehemm, other areas!!), a little comfort, a little traditional, and whole lotta LOVE!!

Alternative to Plain Guac' Sauce: Avacado & Tahini Spread

Super Delicious Alternative to Plain Guacamole

 Yummy... This is soooooooo good another little Dippy-Do treaty-treat I just crave!! 

Sometimes I get bored with plain old guac and this tangy Middle Eastern version of Guacamole is a real tasty solution served with Naan an Indian Fry Bread or a Fluffy Pita...I have even spread this on my Falafels, Kibbeh, Roasted Chicken BLTs, Spread on Roasted Potatoes, Rice, Pasta, Veggies, Fish....there is no limit only your imagination....

Pic Credit

 

Avacado and tahini spread

1 large or 2 small ripe avocados, (about 1 lb.)
2 cloves garlic 

1/2 Lemon, squeezed
4 T tahini
4 T olive oil
4 T water (Or as needed to thin)
4 Tbsp. chopped fresh parsley or ground dried toasted coriander seed
1/2 t salt-to taste
1/4 t fresh cracked pepper- to taste
pinch cayenne to taste

Pit and quarter the avocados, then squeeze lemon over pieces. Place avocados along with rest of ingredients, into a food processor and process into paste. 

Serve spread on crackers, toasted Pita, or Naan bread

The PERFECT {American Styled} Gyro!

I LOVE gyros!!!

 I know "the Perfect Gryo" is a BOLD title, 

but honestly 

IMO is MOST CERTAINLY is!!! 

I could eat them every day, I just can't afford the cost or the calories, but since I found this recipe online I make it more often. 

Photo Credit

I have adjusted it to meet my budget and family tastes- it is very flavorful & worth the extra steps to get that perfect texture and taste!!

I will make the pitas and the tzatziki sauce from scratch too I love that I know what the exact ingredients that is in my food. Though making it all from scratch does take time I will double or triple my efforts and place the extras in the freezer making it easier for me later in the month.

The Best part of this, though time consuming, is you can make it ahead of time and slice it broiling each slice as you desire a sandwich....

Ingredients

For the meat:

• 1 pound  ground 85% lean ground beef
• 2 teaspoons kosher salt (or 1 teaspoon table salt)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons picked fresh oregano leaves (or 1/2 teaspoon dried)
• 1/2 onion, cut into 1-inch chunks
• 3 cloves garlic, sliced
• 5 slices sliced bacon, cut into 1-inch pieces

For the yogurt sauce:

• 3/4 cup plain, unsweetened yogurt
• 1/4 cup mayonnaise
• 1 clove garlic, minced on microplane
• 2 teaspoons juice from 1 lemon
• 2 tablespoons chopped parsley 
• 1/4 C Grated English Cucumber

To serve:

• 4 pieces soft, hand-pulled-style pita (not pocket pita or better yet homemade try my tips and recipe here)
• Chopped fresh tomato
• Finely sliced onion
• Shredded Lettuce 

Directions: {D

1. Combine ground beef, salt, pepper, and oregano in medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to over night. 
   
   Meanwhile, place yogurt in fine-mesh strainer set over small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F. 
   
   Place cold meat mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
   
   
2. Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangle about 1 1/2 inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155°F on an instant read thermometer, about 30 minutes. Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week or freeze loaf at this point)
   
   
3. Meanwhile, make sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, cucumber and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use.
   
   
4. Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8th to 1/4-inch thick strips (each strip should be about 5-inches long and 1 & 1/2 inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. 
   
   Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
   
   
5. Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.
   
   

   
   

   
   

   
   

RECIPE WED # 18: Samak bi Tahini...Fish with Tahini

Ok, so I am totally in love with tahini sauce, it is soooooooooo yummy... LOVE!!! 

So in my hunt for recipes to use it I ran across 3 recipe for fish all 3 very simple...don't you find the tastiest dishes contain 5 or less ingredients?

I think I will like them all, one is called TAGEN~  a dish consisting of grilled or baked white fish, smothered in creamy tahini paste/butter & chicken stock, the second is basically SAMAK bi TAHINI  translated fish with tahini- and it has olive oil in place of stock and fish is cooked in the tahini sauce in stead of a sauce splashed over top of it like in the tagen recipe & the 3rd is a twist on plain old tuna salad.

Going to include all not really sure which I will like more?? Leave a comment on which you have tried and what you liked/disliked about it, would love to hear your input!

First up:

 TAGEN:

• 2 Lbs grilled or oven baked firm white fish
• 1/2 cup of tahini 
• 1 onion diced & sautéed until fragrant and soft
• 1/2 cup of chicken broth. 
• EVOO
• Kosher salt, fresh cracked pepper corns, dill (dried or fresh)-chopped to taste
• Fresh Lemon

Coat fish in  EVOO and season w/ splash of lemon wedge & sprinkling of s,p, & dill bake or grill until forks easily flakes, don't over cook!

To make tagen, you’ll need to add 1/2 cup of tahini to 1/2 cup of chicken broth. Add this mixture to a hot pan with sautéed, diced onions and continue stirring until the sauce begins to boil. Add the sauce to a grilled fillet of white fish add a squeeze of lemon wedge for freshness and sprinkle of chopped dill and enjoy tagen.

SAMAK BI TAHINI:

• 2 lbs. fish{any firm white fish: tilapia, orange roughy, flounder, cod whatever is cheapest that day}
• 1/2 cups tahini
• 1/4 cup lemon juice
• 2 tablespoons warm water
• 1 large onion, sliced
• olive oil
• kosher salt 
• fresh cracked pepper corns
• fresh or dried dill to taste

Drizzle olive oil and season fish w/ kosher salt, fresh ground black pepper, and chopped fresh dill  and bake in baking pan at 350 degrees for about 12-14 minutes, or until fish flakes easily with fork.

Remove from oven and set aside.

In a medium bowl, combine tahini, olive oil and water. Mix until a sauce forms, adding more water and lemon juice as needed.

Spread sauce over fish and cover with onion slices.

Bake for 25 minutes at 325 degrees.

Serve immediately or place in refrigerator and serve cold. Serve fish with tahini with white rice and lemon wedges. 

Tuna Fish salad with Tahini Paste

• 1/4 to 1/2 cup tahini paste, depending on taste
• 1 6 oz. can of tuna, drained
• 1/4 yellow onion, chopped & sauteed
• 1/2 tomato, chopped
• dallop of real mayo
• kosher salt, fresh cracked pepper, dill to taste
• fresh lemons wedges
• lettuce, shredded or whole leaf, whatever is preferred

Chop vegetables & lemons, cook onions and set aside.

Open can of tuna, drain and flake in a medium bowl. Add vegetables and desired amount of tahini sauce & mayo. Mix well until all ingredients have combined squeeze a lemon wedge to two according to taste.

Serve tuna salad with tahini chilled or as is in a pita or on regular sandwich bread. It is also a great stand alone dish to toss with romaine for an entree salad. 

Khyar Bi Laban

Khyar bi laban is a Middle Eastern cucumber salad with yogurt.  Served cold, a lot of vegetarians I know say this is their favorite eaten with a protein main dish and it makes a great side to a heavy meat main dish for the carnivores like ME. Also can be eaten as an appetizer.

• 4 cucumbers, peeled, seeded to look like a "boat"
• Up to-1 1/2 pints plain yogurt (I use my homemade yogurt, slightly thin, so I make sure my cucs are drained as well as possible and I don't use as much yogurt as original recipe calls for I eyeball it and add more later if too needed)
• 2 tablespoons salt
• 1 tablespoon fresh mint--(I am not a fan of mint in my dishes so I add 1/2 T fresh flat leaf parsley & 1-t dried dill or 1/2T fresh dill if I have on hand- this decidedly changes the dish, but I LOVE it!!).
• 1-2  cloves garlic
• 1/2 t (or splash) Lemon juice

Place sliced cucumbers in strainer and sprinkle with salt and set hollowed-out side down. Set aside. 

Crush garlic and mash together with mint (or herbs) using a mortar and pestle or wood spoon ( I use a bullet type blender for a few seconds).

Combine yogurt and garlic (herbs)/mint mixture together. Stir well. Cut cucumber into thin lengthwise slices & fold into garlic yogurt herb mixture, serve cold.

Variations 
Cucumbers can be cut into small pieces instead of lengthwise strips. It's a matter of preference.

Meal Plan for March 4th-10th

Kids have been sick this week, luckily we had no pressing appointments, procedures, or tests-but this week we will have PT, Grace Kids Co-op, dentist appointments, work... So I will be utilizing my crock pot and HOPEFULLY make some things this weekend like homemade MYO Cliff & Lemon Coconut "Lar-Bars", Coconut and Banana Cookies,  Coconut Butter, & Pancake mix (extra made and froze, some I might store in old ketchup bottle for easy cooking later this week & some things will be made the night before-Sauces like Humus, Tahini & Tzatziki sauces,  Pitas, & my unusual Sunday doings Master Dough & Cultured Ranch Dressing...I know, I know ambitious again--I might not get to the homemade snacks, pancakes or cookies-I hope so, bc this is the on hand items that help us stay on the whole foods track and the items if purchased break the shoe string budget..I might just make one item and see how it goes..I would like to try the MYO Wheat Thins again, it was a hit!!

In the mood for some Middle Eastern Fare this week and I just LOVE the different sandwiches and and sauces, these recipes are half from my recipe box and half from bloggers and my favorite recipe sites. I LOVE Chicken Paprikash and now I got my 2 Lbs of smoked paprika it will back on my bi-weekly rotation, YAY!!!



                                                              Menu:

Sunday- March 4th:
Supper/Dinner: Chicken & Broccoli Stir Fry and "Veggie" Fried Rice


Monday- March5th: 
Supper: Falafel with Tahini Sauce on home pitas from Master Dough in Fridge prep(Extra Made for Falafels or Chicken Shawarms,), & Quinoa Salad (Make Extra for Quinoa burgers and lunch Tuesday)

Tuesday March 6th:
Supper:  Crock Pot Gyros w/homemade tzatziki sauce on home pitas from Master Dough side salad w/Khalta Salata - Salad Dressing, steamed veggies, and  Khyar Bi Laban - Middle Eastern yogurt cucumber salad- Middle Eastern yogurt cucumber salad(I am the only one who will eat this...glad it's ALL MINE!!)


Wed March 7th:
 Supper: Chicken Paprikash  w/Homemade Noodles steamed Veggies & Side salad

Thursday8th:
HYU (Hook YourSelf UP!) left-over  buffet!

Friday March 9th:
Supper: Swedish Meatballs w/ Mashed Potatoes, steamed veggies & side salad with Khalta Salata - Salad Dressing

Saturday10:
Supper: Chicken Shawarma (This is a new recipe I am trying!)on pitas w/onios, tomatoes and a side pickel thinly sliced and peeled, Oven Fried Potatoes, steamed veggies and salad.

Cucumber-Feta dip

Perfect alternative to traditional dip and salsa. Kind of like a Tzatziki sauce, just drier-Serve with pita chips or crackers at your next get together.

• 8 oz. crumbled feta
• 2 cups peeled, finely chopped cucumber, or coarsely grated
• 3 teaspoons lemon juice
• 1/2 teaspoons black pepper
• sprinkle of white pepper
• 2 tablespoons ground dill
• 1 teaspoon salt
• 1-2 Cloves GRATED garlic cloves

In a medium bowl, combine feta, cucumbers, and lemon juice. Mash cucumbers lightly with fork. Add garlic salt, and peppers and mix well. Can add a bit of yogurt for a Middle Eastern "Blue Cheese Dressing" type dip...Delish!!!

Garnish with finely chopped parsley and serve immediately. Refrigerate up to three days.

Tahini / Tarator Sauces

Tahini is a sesame seed paste. Tahini sauce is thinner than the paste and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks. Tarator Sauce is used in a lot of Middle Eastern dishes, just add some cumin and you have Tarator Sauce variation

• 1/2 cup tahini (sesame seed paste)
• 3 gloves garlic, crushed or grated
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 1 teaspoon parsley, finely chopped, or 1/2t  dried and add to food processor or mortar and pestle

In a food processor or mortar and pestle, combine garlic (dried Parsley if using) and tahini. Add kosher salt.

Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.

Mix in parsley & can add a pinch of Cumin and you have  "Tarator Sauce", which  is perfect for meats, and even better on pita sandwiches like shawarma. It is a universal sauce and can be used on veggies, seafood, beef, chicken, and lamb.