Soft Wrap Bread

So here is the wrap bread that I used for the gyros. It turns out soft and delicious and is simple to make. This recipe comes from King Arthur Flour. Because I am still learning and not great at bread, I thought mine could have been better but I saw this recipe floating around the blogosphere and people were in love with it that knew what they were doing! Now these wraps are definitely not just for gyros. They would be great with anything you decide to use them for from lunch to breakfast or warm with honey. Also feel free to substitute whole wheat flour. Your results will be just as good.

What You Need:
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes {I used potato buds}
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast*

*I did not have instant yeast on hand. If you are not using instant yeast, there are changes you need to make to the directions below and they are noted.*


Directions:
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes. *If you are using active dry yeast rather than instant, use only 1 cup water here.*

Also, this is the time to dissolve your active dry yeast in 1/4 cup water and let rest until foamy, about 10 minutes. Then, you will add your yeast mixture in the step below.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. {I needed to add about another 1/4 cup water as my dough was too dry.}

The dough should form a ball, but will remain somewhat sticky. The dough is fairly stiff, so don’t be worried – just be careful not to overflour. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for about one hour in a warm area.

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side until they’re puffed and flecked with brown spots. Cool on a wire rack, stacked and covered with foil so they will stay soft until you are ready to serve them. Store extras in a storage bag. Enjoy!

Week of Greek! {Chicken Gyros}

*Photo Courtesy of My Kitchen Cafe*

Recently we had the best greek meal at home and I was looking at the table I realized it would take several posts to share it all with you, therefore starting off the Week of Greek!

Cheesy, I know, but you won't care once you've tasted it.

It was all seriously the best meal I have had in a long time and my picky eater husband loved it too. You know there are recipes you try and they are good, but not memorable or are just okay? Well this one goes in my new dinner rotation. I truly can't wait to make it again. The chicken ends up tender and flavorful. The sauce is creamy and has just the right balance of cucumber and lemon. I will say up front that this meal takes some planning as some of the steps need to be done the night before but it is oh so worth it. The meal included chicken gyros with tzatziki sauce {in a homemade soft wrap bread} and rice pilafe. This week I will share the recipes for all of it. I am starting with the gyros, recipe courtesy of My Kitchen Cafe.


What You Need: {Tzatziki sauce}

16 oz. plain yogurt
1 cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press {or finely minced}
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil


What You Need: {Chicken}:

4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts


Soft wrap bread {recipe coming soon}
Fresh tomatoes, seeded and diced
Red onion, sliced thin
Crumbled Feta cheese
Kalamata Olives


Directions: {The night before}
To make the tzatziki sauce, you either need to use plain Greek yogurt {common brands are Oikos or Fage} or you can use regular plain yogurt. If you use regular yogurt, you will need to strain it for several hours or overnight, if possible, to remove the moisture and acheive a rich, creamy sauce. I had regular yogurt on hand so I did strain mine. I did not purchase cheesecloth and you don't need to, either. I simply took a clean dish towel and laid it over a large bowl. I used clothespins to secure the cloth from falling into the bottom of the bowl. I placed the yogurt right on the dish towel and left in the fridge. You need to let it rest at least 4-6 hours but preferably overnight.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Place the chicken and the mixture into a storage bag or dish, over and refrigerate at least 4 hours but preferably overnight.

Directions: {day of}
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. I just continued adding lemon juice until I had the consistency I wanted, as well as salt and pepper to taste. Drizzle lightly with olive oil. Refrigerate until ready to serve.

Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut chicken breasts in half and slice thinly.

 Top pita bread with chicken, tzatziki sauce, tomato, onion, feta, olives or other garnish of your choice. Serve immediately. Enjoy! {But not yet...you have to wait until I post the bread and the pilafe!}

Rum Glazed Shrimp & Mango

This recipe comes from the Everyday Food cookbook and is pretty fabulous, I gotta say. Not only is it super quick and easy but the taste is over the top great. If you don't have an outdoor grill you can throw these in a grill pan too. You will not be sorry with this summer dish! Enjoy your weekend!

What You Need:
1/4 cup plus 1 tablespoon fresh lime juice {about 3 limes}
1/4 cup rum
3 tablespoons brown sugar
1 tablespoon grated fresh ginger
1 1/2 teaspoons cornstarch
1 pound medium shrimp {32 shrimp}, peeled and deveined, tail on {I always use raw so they will not overcook}
2 ripe mangos, peeled and sliced lengthwise into 16 slivers, each about 1 inch thick
2 tablespoons oil
salt and pepper
8 wood skewers

Directions:
Place your wood skewers in water to soak for at least 30 minutes. Meanwhile, in a small saucepan, combine the 3/4 cup lime juice with the rum, sugar and ginger. Bring to a boil over high heat. Reduce the heat, simmer, whisking occasionaly, until slightly thickened {about 3 minutes}. In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Stir into the lime juice mixture. Cook, stirring until thickened. Remove from heat and let cool.

Once skewers are well soaked, thread the shrimp 4 per skewer. Season on both sides with salt and pepper. Thread the mango slivers onto the skewers using 2 pieces per skewer. Brush the shrimp and mango all over with the reserved glaze.

Heat the grill {or grill pan} to medium-high and oil the grates. Place the shrimp and mango skewers on the grill to cook. Turn once until shrimp are opaque throughout, 3-4 minutes. Serve immediately and enjoy!

Oh and while you're browsing, visit:

Whole Wheat Muffins with Peanut Butter and Banana

I am always looking for ways to do three things: One, get healthy foods into my kid that he will actually eat. Two, change up breakfast so it is not always boring cereal. And three, use my freezer full of overripe bananas. Well this recipe accomplishes all of those things plus I hope a little more for you. School is starting and these would make an absolutely perfect after-school snack. Relatively healthy and with flavors kids enjoy, I don't think you can go wrong. I made quite a few adaptations to the original so I will post both.

What You Need:
1 cup white whole wheat flour { I used 1/2 cup white flour and 1/2 cup whole wheat flour}
2 tbsp unsalted butter, at room temperature
3 tbsp peanut butter {use natural if you prefer}
1/2 cup packed light brown sugar
1/2 cup milk
1 egg
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup mini semi-sweet chocolate chips {I used half chocolate and half cinnamon chips}
1/2 cup ripe mashed bananas (2 bananas should be more than enough}

For Streusel Topping:
1/4 cup whole wheat flour
1/4 cup old fashion rolled oats
1/4 cup packed light brown sugar
1/2 tsp ground cinnamon
2 Tbsp peanut butter {I used 1 tablespoon peanut butter and 1 tablespoon Nutella}
1 Tbsp unsalted butter, at room temperature
1/4 cup mini semi-sweet chocolate chips {I used cinnamon chips}

Directions:

Preheat oven to 375. Line muffin tin with paper liners; set aside.

For streusel topping: In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar and cinnamon. Cut in peanut butter, Nutella if using, and butter until crumbly. Stir in mini chocolate or cinnamon chips and set aside.

For muffins: In a large bowl, combine the butter and peanut butter and beat with an electric mixer until creamy, about 30 seconds. Add 1/2 cup flour, light brown sugar, 1/4 cup milk, the egg, baking powder, baking soda, and salt. Beat with electric mixer on low speed until combined. Add remaining flour and milk. Beat on low speed just until combined, scraping down the sides of the bowl. Stir in banana and mini chocolate/cinnamon chips.

Spoon batter into prepared muffin cups, filling two-thirds full. Generously sprinkle streusel topping over filled muffin cups. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Allow muffins to cool on wire rack for 5 to 10 minutes; serve warm. Makes 12 muffins. Enjoy!