Gyros and CousCous with Marinated Artichoke Hearts

Thursday and Friday of this week was our staff training in the Nonviolent Crisis Intervention program. I was one of 6 trainers, and for all but one of us, it was the first training we had performed. I had fun doing it, but it was also very tiring. We trained nearly 60 staff members. Having such a large group makes it harder to make sure everyone "gets it" and I think it changes the comfort level for everyone. I'm happy that from here on out, we'll have smaller trainings with only me and the school psychologist.


Tyler had another cold this week, but by the end of the week was feeling better. On Thursday, he and Wayne met up with Michelle, Patty and their children at the zoo.

Here's Tyler with Julian and Abe.

Here is Tyler with Leo

On Saturday morning, Tyler woke up and was saying so many funny little things, but I couldn't them remember except for one. I was asking him whether he needed to potty before we got going with his morning routine.
"I didn't like to poop when I was a little boy." Why?
"I don't know... I do know." Why didn't you like to poop?
"I can't tell you. It's not a good idea."

Here he is, being is usual silly self.

Today is Wayne's 32nd birthday. Last evening we celebrated with friends, Matt and Michelle over a Greek/Mediterranean meal. We all ate too much then enjoyed a game of Trivial Pursuit followed by watching the KU, K-State game. Man we're so crazy.

We tried making Gyro sandwiches with Tzatziki sauce for the first time. We also had one of Wayne's favorite salads, CousCous with Marinated Artichoke Hearts. Michelle brought Hummus and flat bread. Our dessert was Mini Strawberry Napoleans. (Using the recipe from the Pepperidge Farm Puff Pastry box). Yum. Here are some recipes. If you like Gyros, give this recipe a try. They're so easy and yummy. I accidentally doubled the amount of meat in the gyro but not the spices. I guess that was because most of the recipes I checked out called for 2 pounds of meat and perhaps had something to do with the fact that the recipe was printed in something like size 6 font. It was still very good, but I'm excited to try it the right way next time. I halved the Tzatziki and CousCous recipes because they make such a big batch.

Gyro Meat

2 lb ground lamb meat (I used 1/2 ground chuck and 1/2 buffalo meat).
4 cloves garlic, crushed
3 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons salt
1 1/2 teaspoon ground pepper

1. Combine ingredients and shape into 1/2 inch-thick patties.
(For better texture, mix in food processor or stand mixer with paddle attachment).

2. Broil for 8-10 minutes or until no longer pink.
I turned them halfway through cooking.

3. Remove from oven and let rest at least 5 minutes. Slice thinly.

Serve with pita bread/flat bread, sliced tomatoes, thinly sliced onions, crumbled feta cheese and cucumber yogurt sauce (tzatziki). Low carb option - Serve over lettuce instead of on bread.

I made the meat ahead of time and just reheated in the microwave with a little water in the bowl right before serving.

Tzatziki Sauce
1 c Greek yogurt
1/2 cucumber, peeled, grated, salted lightly for 5 minutes and squeezed between hands to remove excess moisture.
1 1/2 tsp garlic, minced
1/4 cup olive oil
1/2 T (1 1/2 t) red wine vinegar
1/2 T minced fresh dill or 1/2 teaspoon dried (optional)
Salt, to taste

1. Mix everything together.
2. Refrigerate for at least 2-3 hours before eating.


CousCous with Marinated Artichoke Hearts
1 3/4 cups couscous
2 cups boiling water
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups coarsely chopped marinated artichoke hearts
1/2 cup minced green onions
1/2 cup minced fresh Italian parsley
1 Tablespoon chopped fresh dill (1 t dried)
3 Tablespoons lemon juice
1 garlic clove, minced
1/2 cup toasted chopped walnuts *
4 ounces feta cheese, crumbled

1. Place couscous in large bowl; cover with 2 cups boiling water. Stir; let stand 10 minutes or until water is absorbed. Stir in oil, salt and pepper.

2. Stir in artichoke hearts, green onions, parsley, dill, lemon juice and garlic. Transfer to serving bowl. Cover. Let stand at least 30 minutes. (Salad can be made to this point up to 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving). Just before serving, sprinkle with walnuts and cheese.

* To toast walnuts, spread on a baking sheet. Bake at 375 degrees for 7-10 minutes or until lightly browned. Cool.

16 (1/2 cup) servings