Serves if no sides – and depends on size of pita –
3 or 4
3 or 4
lamb ground
1 lb
1 lb
Beef 80/20
½ lb
Garlic granual
½ tsp
1 tsp
onion granual
1 tsp
1 tsp
Tuscan Blend ** see note
1 tbl
1 Tbl
Pepper Black coarse ground
½ tsp
½ tsp
sea salt coarse or if table grind, use ½ amount
½ tsp
½ tsp
Lemon zest or peel *optional but worth including for more “greek” like taste
1/8 tsp
1/8 tsp
Paprika smoked
1/8 tsp
1/8 tsp
Panko or Maize – optional in fact I usually forget it
¼ c
Gravy Mix – Brown -optional – enhanced meat flavor
1 Tbl
Meat Directions – This is an easy recipe to double or more “as written” – I recommend freezing uncooked extra for future meals in unsliced “logs” (just add a few extra minutes to baking or air fry time for fresher flavor.
Mix all dry ingredients thoroughly
Mix Dry into meat REALLY MASH – into an almost paste like texture.
Place in covered bowl and refrigerate at least 3 hours if time allows.*
Shape into approx 5 x 5 x 1 inch square (easiest when refrigerated but the world does not end if you don’t)
Cut into 1 in square “Logs” (like a square hot dog)
Optional, chill the logs before Bake/AirFry – if you have time, if not, not to worry it will be fine. place on rack in shallow pan – chilling does make it easier to shape.
Either Bake at 350F – 30 mins Or AirFry 325 – 20 mins Check for Internal temp of 160F/72C Allow to rest 5 mins before slicing.
* The world does not end if you do not have time to refrigerate and allow flavors to meld. It is also easier to shape the logs when cold.
**Drogheria & Alimentari Organic Tuscan Herb Seasoning is my preferred version of Italian Seasoning – We use this Tuscan Herb Blend in many ways. In this recipe, usually calling for Greek Seasoning by adding Lemon Zest or Peel and Mint adding 1/8th tsp (teaspoon) each per tablespoon of the Drogheria & Alimentari Organic Tuscan Herb Seasoning offers a pleasant flavour to the this or any other Mediterranean regional dish. For other ways see my post: Ingredient: Tuscan Herb Seasoning
Your Kitchen = Your Choice: Many recipes call for diced black olives. We don’t like olives.
Plating as Pita Pockets. Heat 01 or 2 Pitas per person (or more in you have teenage boys or hardworking adults) Slice meat longways to make strips about 1/8-1/4 inch thick. 1 Tbl Tzatziki smeared inside pocket Add Meat, thin slice onion, tomato and crumbled Feta
Plating as “Dinner” per person 1/2 cup Brown Basmati Rice Cooked and HOT Crumble 1 Tbl Feta onto hot rice Cut meat into bite size pieces. Add Meat evenly distributed over rice Add 2 Tbl Diced Fresh Tomato Add 2 Tbl Diced Fresh Onion Top with tzatziki & finely crumbled Feta
Plating as Salad (my favorite) Shredded Lettuce of your choice Distribute following evenly Meat cut into bite sized pieces 2 Tbl Diced Fresh Tomato Add 2 Tbl Diced Fresh Onion Top with tzatziki & finely crumbled Feta Optional: Top with Tzatziki Dressing (tzatziki thinned w/Mediterranean olive oil 2:1 ratio Top with crumbled Feta
October 8 is National Pierogi Day. While we really like the little crescent of delicious dough filled with savory, sweet or something in between – making them can be annoying. We found the Hunky Bill’s Big Pierogi Makers about 10 years ago and they are well worth the cabinet shelf space.
If I could only have one, it would be the larger size. Just enough larger to make the stuffing as much the hero as the crispy dough outside. We do have both sizes, but the smaller has only been out of the box a few times. The larger is my go two since it make enough for (two adults) as a hearty side dish for two meals and one meal if it is the entree.
For a lazy “dessert”, use either a pie dough or puff pastry – with any fruit pie filling of your choice, brush with butter and bake or air fry.
In December of 2018 I purchased the 6.5 qt Ninja Foodi that was christened Darth Vador. I had kinda hoped he would last another 3 months, still the ROI is long past because of the savings in electrical use.
Now about that lesson learned: Most countertop appliances recommend unplugging a device not in use. And, that is something I usually do since we are prone to brief electrical outages and of course the resulting surge when the power returns. A few weeks ago, while dinner was pressure cooking, we experienced a series of surges and Darth immediately began displaying the signs commonly noted when a Ninja Foodi PC/AF “is gonna die”
Hoping to nurse it along till the end of the year (I do not know why 3 years was important) but no, once it started flashing – in rapid succession “Pot” and the dreaded “err8” it was only a matter of time till the plug unplug replug would not extend its life –
Over the past 33 months, my only regret was not waiting for the 8 qt to be available and so I have been watching this past year for a “good sale”
1. I have made no secret that Ninja Foodi’s unwillingness to provide reasonable product information in timely manner is still annoying. Admittedly it now only takes weeks for simple answers but once burned twice learned.
2. Price – BJ’s price was not only significantly less than anywhere else. EVEN with the purchase of a 3yr extended warranty beats pretty much every other retail outlet by a significant amount of $$. (merchandize plus warranty savings of $50 to $90 US)
Before you ask, The new, single lid model is intriguing, but after several years of “watching” NinjaKitchen roll-outs and reading user experiences over time – more often than not, it is best not to be in the initial wave of Ninja Kitchen purchasers. Darth Vador was from “the second or third batch” and almost everyone I know who purchased at the same time has had longer life.
More importantly The price and the limited warranty combined with NinjaKitchens return/replacement shipping policies are unacceptable to me. If I am going to spend $350 on a countertop appliance, and it goes bad in less than a year – charging me for shipping is unacceptable. Charging me for shipping when something goes bad in less than 60 days with a restocking fee is worse (in my never humble opinion)
We are looking forward to another 3 years of good food, saving $$ on electricity and the slightly larger capabilities offered by that extra 1.5 inches … of cooking space.
Ingredients I use often include Amazon Affiliate Links that may benefit me should you purchase thru Amazon.
Using Drogeheri and Alimentari Organic Tuscan Herb Seasoning in any recipe calling for Italian Seasoning. Is only the beginning of how it earns it place in the Pantry InMySmallKitchen. I have tried at least three other brands and was not pleased with the final flavour. Still, if there is another you prefer – of course – substitute as needed.
The D&A Tuscan Herb Seasoning contains: Marjoram, Rosemary, Basil, Thyme, Savory, Oregano and Sage. (edited to add) This mix with perhaps one or two other ingredients is found in many recipes – including some of my favorite Eastern European recipes – Ukrainian, Polish, Russian and yes even several German.
For most Italian dishes, it does need Garlic (especially InMySmallKitchen where Garlic is a food group), I keep a container with a 3 parts Tuscan to 1 part Garlic granuals handy to sprinkle anywhere I would use a more garlic forward blend.
When a Greek or Mediterranean Seasoning is needed (like my Gyro Meat) 1/4 tsp each of lemon Zest along with 1/8th tsp of mint is pleasing to most
To make an excellent Sicilian Dipping Sauce Add 1 Tbl Tuscan Blend plus 1 tsp Garlic and 1/2 tsp Red Pepper Flakes and 1/8th tsp Coarse Ground Black Pepper to a pint of an Olive Oil Vinaigrette (2/3 cup Olive Oil to 1/4 cup Wine Vinegar of your choices) It is also our daily go to for Salad dressing or Subs/Wedges too.
Swap the Oil for Mayo of your choice and you have a creamy dressing or dip
Thus far, the Amazon Price has been consistently the best (I check when reordering this size about every 3-4 months.
For Bakers, The King Arthur website is a wealth of information and inspiration. For those who may be cooking for a smaller number of people, knowing what and how to freeze something slightly time consuming is very helpful.
Freezing dough raw or pre-baked fits well into my “10-20-30” Food Craft style
My favorite tiplet from this article: What’s the best way to make and freeze pie crust? It depends. When do you need to save the most time: now, or later? Making pie crust does take time, but the cadence of the process is up to you.
For the record. I prefer the roll out and freeze and often as not slightly pre-baked = InMySmallKitchen – these 5 inch push pans make serving easier and cooking for two, the right size for two reasonable portions This size and style has proven very useful, it is helpful that I can “fit” 3 into my Ninja Food oven to pre-bake, two go the freeze and one gets filled for “today”
