Monday, June 11, 2007

It's Already Been a Week?

I have been working on some posts, but they are all in draft form and not really relevant right this moment. I've been keeping busy the last week, with stuff at the cottage, and stuff at Mircea's house, as well as swimming laps with Robyn, organizing clothes, and making an Ikea trip with Marc. The French Embassy wine and cheese thing was really cool. We get all dressed up and schmooze with all kinds of fun people and it's just a fun way to get out and still be at work. Driving in DC is not a treat though, but we somehow survived (even though I was driving!)

I'm doing pretty well with Weight Watchers, so I'm happy. I had a good loss this week and I'm not feeling so hungry. That brings me to my next topic-cooking. I really love it. I've been cooking dinners the last week or so because Mircea is working 12 hour days (7 days a week!) and I thought it would be nice to have dinner on the table for him when he got home. I have some yummy recipes to share with people...are you guys interested? And if you have some to share I would love them. I've been doing this with Robyn the last couple of weeks and it's been really fun for us to try new stuff and report back on changes we made, what our friends thought of the food, etc. I'll get the ball rolling by posting this yummy yummy recipe that I made on Friday. It was a hit and really really simple.

Chicken Gyros with Dill Sauce

1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste

1. In small bowl blend together yogurt , 2 tablespoons dill, garlic and 1 teaspoon lemon juice. Season with salt and pepper. Set aside.
2. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken with oregano, 1 teaspoon dill, salt and pepper. Sauté until browned and cooked through, about 5 minutes. Transfer to a bowl.
3. Add 1 tablespoon oil to skillet and sauté onions until golden brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
4. Top pita rounds with chicken mixture. Spoon dill sauce over chicken and serve. This sandwich is folded in half and eaten. Pass the extra sauce, as desired.

Serves 4.
**I left out the onions on this because I was tired and hungry. It turned out really well though!!**


mm said...

I'm glad you had fun at the embassy and ugh...driving in Dc is a bitch. I always try to metro in. Congrats on cooking a meal! I know its hard to get food to turn out right...or maybe thats just me.

Sarah said...

My GOD I want a gyro; I've been craving Niko's for weeks!