Tags: Yogurt

Toast By Mel

Saturday mornings, for me, usually contain a window of time for which the possibilities of the day ahead appear endless. Because I’m smart I know that in order to narrow down the days prospects two things are essential, a clear head and a full belly. I accomplish this feat with “Toast by Mel”; dubbed so by a beloved Inn proprietor my version is a close relative to the French with one important tweak -Greek yogurt in place of the milk. Smothered in Agave Syrup (Paul) or Maple Syrup (me, I’m a purist), this breakfast is just what you need to get your Saturday off on the right foot.

Toast By Mel

serves 2 (easily doubled or tripled)

6 slices hearty grain bread
2 eggs
1 cup of greek yogurt (I used 2 percent fat)
1 teaspoon ground ginger
2 teaspoons ground cinamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
butter for frying

Preparation: 

In a medium sized bowl, large enough to fit the slices of bread, combine the egg, yogurt, spices, and vanilla until well blended.  One by one dip the bread slices into the yogurt mixture making sure that the entire surface area is completely saturated.

In a medium, large griddle or frying pan melt the butter over medium heat.  gently fry the slices of bread for about three minutes per side or until browned and lightly crisp on the edges.

Serve immediately with Agave, Maple Syrup, Powdered Sugar, and some delicious summer berries.  Enjoy.

Insomniacs Meatballs

When I have trouble falling asleep, which is more often than I’d like, I  imagine myself cooking.  This may seem strange, but to me, it’s a gentle mediation that eases every bit of stress from the previous 14 hours.  On a good night I won’t make it past the chopping of garlic, but sometimes elaborate meals are prepared quietly inside my imagination before I am lulled away to sleep.  Two particularly restless nights ago I ran through a list of possible recipes that might assist me off to dreamland when I remembered the organic ground lamb we had in the fridge.  I felt like a wizard summoning the herbs and spices that I thought would be a good fit for my lamb.  In my pretend kitchen there is no ingredient missing, no shortage of clean knives, and the cooking time is cut in half! It’s no wonder this little technique relaxes me so.

The next morning I remembered the actual lamb in my actual fridge and quickly began to rummage the cabinets looking for all those seasonings I had easily on hand the night before.  It seems that this nights cooking meditation proved especially fruitful as I had created my next recipe, all in all a very productive night for an insomniac.

 

For the Meatballs:

1 pound ground organic lamb
3 cloves minced garlic
1 tablespoon cumin
1 tablespoon cinnamon
1 tablespoon dried dill
4 fresh mint leaves chopped
1 teaspoon lemon zest
1/2 cup toasted pignola nuts
1/4 cup extra virgin olive oil
1/2 cup dried cherries- reconstituted with warm water for 15 minutes
1 cup grated ricotta salata cheese (if you can’t find ricotta salta you can sub 3/4 cup feta)
Salt and pepper to taste

Preparation

Heat oven to 375 degrees and gently grease two baking sheets with olive oil.

In a food processor or blender combine all ingredients save the lamb and pulse into a thin paste.  If too thick you may add a bit of water, olive oil or both.  Using your CLEAN fingers combine the paste into the ground lamb until well incorporated.

Roll into small meatballs ( a little bigger than a golf ball) and place on the baking sheets.  Bake for twenty five to thirty minutes at 375 degrees.

For the yogurt Sauce:

2 tablespoons Greek yogurt (I used 2 %)

1 handful  fresh dill

1 handful fresh cilantro

5 fresh mint leaves

2 tabelspoons lemon juice

1 clove mashed garlic

1 tablespoon extra virgin olive oil

1 teaspoon lemon zest

splash red wine vinegar

Salt and pepper to taste

Preparation: 

Combine all ingredients in a food processor or blender and pulse until well blended.  Serve alongside, or on top of the meatballs.