Homemade Gyros and 15 minute Naan

I opened one of the Cabot Cheese’s I was sent over a week ago, and it was the star in both breakfast and lunch.  Alpine Cheddar!

After I published yesterday’s post, I went to take pictures of the honey roasted almond bars I made, only to realize I left the camera on all night, so the battery was dead.  I brought my charger to work so my iPhone stepped in for pics for breakfast.  I made two breakfast tostadas – two eggs, two slices of ham, baby spinach, topped with Alpine Cheddar and put under the toaster, then drizzled with smoky hot sauce.

I ended up working through lunch, so no workout.   I was fine with it though – I was filling out more paperwork to see if Tony qualifies for disability – you have to jump through a lot of hoops, let me just tell you that!  But I had a deadline to get it done, and I did.  Felt great when I was done though!

Lunch was just plain roasted red pepper soup with a salami, baby spinach and Alpine Cheddar panini – so fricken good!  The best part is dipping the sandwich into the soup.

You guys know Robin Sue over at Big Red Kitchen, right?   Well, if you don’t you need to head over there.  I’ve been reading her blog since maybe 2009?  I’ve actually had the opportunity to meet her in real life when she tagged along on a business trip to Chicago.   If you are into Cross-Fit, or need some Paleo ideas, she’s your gal.  Oh, and she makes the most amazing mason jar meals!   I’ve seen her make homemade gyros before, and decided to put it on the menu this week.   I wasn’t really sure what to expect.  You basically take ground sirloin, add oregano, salt and pepper and knead it really well, almost until it becomes paste like.  Since I knew I was going to be cooking the gyros over the weekend, I ended up cooking it for 20 minutes instead of her recommended 27 minutes, let it cool and put it in the fridge.

So I’ve made 5 minute naan bread before – some of you tried it and didn’t have the success that I did with it.   I’ve also made pillowy pita bread before, but that dough needs to rest for 90 minutes.  I decided to see if by adding a bit of yeast and sugar to the dough, and letting the dough sit for 15 minutes, if that would be better than the 5 minute naan.  The answer?  Yep!

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I sliced my gyro meat pretty thin, and after I cooked off two of the breads, turned the heat on high and added the sliced gyro meat to the pan.

It only cooked about a minute and a half a side – I wanted to get some crispy edges, and just heat it through.  My store also sells tzatziki cups for .25 cents each – once I found that out, I never made mine from scratch anymore.

I wish I had a better picture, but of course, it was already dark by the time we ate.  The bread was thin and so flavorful and chewy, and the gyros meat tasted so fricken good – you could really taste the oregano.  On the side I made a quick salad – just chopped tomato, cucumber and some canned chick peas drizzled with Annie’s Goddess dressing.  Yum!  Thanks Robin Sue for this recipe!  You guys really need to check her out – I mean, look at her mason jar meals!

And I have to give a shout out to my friend Karli!  She and I met through the Beef Checkoff (go beef!) and we’ve been friends for over a year and a half.  I’ve had the privilege of meeting her in person twice, as she lives in Colorado.  Well, she was in Seattle on business and found a store that had a wall of hot sauces.  A WHOLE WALL PEOPLE!  She found one hot sauce and loved the name so much, she shipped me a bottle.  Can’t wait to try it Karli – and thanks for being such a great friend!

Tony just shook his head when he saw it – he doesn’t understand the hot sauce love!

Wow, I am cutting it close today – now I have exactly 13 minutes to get ready for work and I still need to put my food together for the day.  I can do it though!  Make it a great day!!