Recipe found at: www.cookwithkelly.com
By now, most of us are familiar with the Meatless Monday campaign, a nearly ten-year-old initiative aimed at raising awareness about the link between preventable illness and the overconsumption of meat.
Over the past decade, extensive research has supported the campaign’s efforts, both from an ecological and a health perspective. Given this mounting scientific evidence, you would imagine that the USDA, who publishes the national dietary guidelines, would be in support of the initiative – and it would appear, they were. That is, until an unofficial endorsement for Meatless Mondays was published in the agency’s “Greening Headquarters Update”, triggering a media firestorm from livestock producers and even one member of Congress. The Agriculture Department quickly retracted the statement, according to a New York Times report.
A perfect summer panini made with eggplant, tomatoes, mozzarella and skinny pesto on crispy French bread. Make this for one, or for the whole family.
I love, love, LOVE Panini night in my house because everyone is happy and they are so easy to make. If you’re capable of making a grilled cheese, then you can make a panini, that’s how simple and you don’t need a fancy panini press to make it. Prior to owning my panini press, I used my George Forman grill or made them on the stove in a grill pan with an iron skillet on top to press it down.
Chicken and Rice Soup
My husband spent some time in Greece, and when I asked him what recipe I should make that reminded him of Greece, he immediately said ‘Gyros!’ I was excited because I love gyros – how did I not think of that? I immediately got to work trying to figure out how to make a traditional Greek gyro, and then immediately found out I would need to make some modifications. Traditional Greek gyros are made with pieces of meat, which usually have a high fat content. The meat is placed on a tall vertical spit, which rotates on an electric broiler. The reason for cooking the meat vertically is so that the fat can drip down and keep the meat moist and flavorful. Then the outside of the meat is sliced thin, and it is generally served on a pita, rolled up with Tzatziki sauce, tomatoes, onions and fried potatoes.
I thought the traditional meat used in Greece was lamb, but it is actually pork or chicken. Lamb and beef are what are most commonly used in Greek-American gyros. As flavorful as fatty cuts of meat are, I decided to keep our Greek gyros a little leaner and amp up the flavor using herbs and spices. They turned out delicious! I can’t wait to share this recipe with you, so let’s get started!
This recipe was awarded by chef Sakai (Hiroyuki) who is well-known for Iron Chef French on the Japanese TV show Iron Chef! The contest “Cheese-1GP” was organized by Yukijirushi (one of the best known milk and dairy companies in Japan). 「雪印 Cheese-1 GP チーワングランプリ レシピコンテスト」の受賞作品です。最終審査会ではフランス料理の鉄人でも有名な坂井宏行シェフに会いました♪ ——————————— Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar Difficulty: Easy Time: 20min Number of servings: 24 dumplings Ingredients: 200g (7oz.) spinach 100g (3.5oz.) bacon 150g (5.3oz.) onion salt and cracked black pepper 24 gyoza wrappers 2 sliced cheese or 35g (1.3oz.) pizza cheese or any cheese that melts 180cc water olive oil balsamic vinegar Directions: 1. Boil water in a large pot. Add a pinch of salt in the water (salt removes oxalic acid – bitter taste, and makes the spinach nice and green). Wash spinach and add in the boiling water from the stem side. Boil spinach for about one minute. Drain and soak the spinach in cold water (or use running water) to cool. Drain and squeeze the spinach to remove the excess water (use paper towel if you have). 2. Cut off the root ends of the spinach and cut into small pieces. Cut bacon into small strips. Roughly mince onion. 3. Heat the pan and saute the bacon until oil comes out. Add onion and saute until tender. Then add spinach and season with salt and cracked black pepper. Cool down until you can touch. 4. Place the gyoza …