Growing up, my brother was a really picky eater. And some things never change. Oddly enough, saganaki is his favorite food. I guess there’s not much to dislike about a salty, rich cheese set up in flames with a big, loud “Oopma”! Smart baby brother of mine! When I saw Faith’s recipe for saganaki I knew I had to make it. I had a bit of trouble finding Kefalotiri cheese, so I used a similar Greek cheese, Halloumi (found at Whole Foods). It worked beautifully! The pictures do this recipe no justice! Mr. Prevention agrees!
Saganaki (Fried Kefalotiri Cheese) from An Edible Mosaic
6 oz Kefalotiri cheese, sliced into about 1/4-inch thick slabs
1 Tbsp flour
1 Tbsp unsalted butter
Lemon wedges, for serving
Coat the cheese with flour and gently rub off the excess. In a medium pan, melt the butter over medium heat. Once melted, add the cheese and fry until golden brown on both sides. Serve immediately, with lemon wedges to squeeze on top. Serves 4 as an appetizer.
Nutrition Information (per serving): 166 calories; 13 g. fat; 8 mg. cholesterol; 24 mg. sodium; 2.5 g. carbohydrate; 0 g. fiber; 9.8 g. protein
So yes, my last day was very sad, but in the past 2 weeks I got a chance to see all my favorite patients! 😀 I’m probably not supposed to have “favorites”…but I do! And it’s mainly those I saw on a regular basis and formed a bond with.
I lead my last bariatric support group last night and in the middle of the meeting the lights went out. A bad storm had rolled through and there were torrential downpours. Luckily, the generators kicked in…but not for long. After 20 minutes, we were left in the pitch black! I’m SOOOOO glad I cleaned out my office and took everything home yesterday!! Phew!! What a way to end a meeting…and a job!
I haven’t talked much about my new job, but I will be working at a dialysis clinic where about 50% of the patients are diabetics. My most recent job has been heavily focused in prevention and treating diabetes and my new job will be treating the end stages of kidney failure, which is common in cases of uncontrolled diabetes. Renal nutrition is very detail oriented and deals with minerals such as sodium, potassium, and phosphorus, much increased needs of protein, and strict fluid restrictions. This is a “full-time” position at 32 hours currently, but I am seeking another part-time position where I could drop down to 20 hours in renal and add a 20 hour position elsewhere. I have a 2nd round interview for a pediatric endocrinology position (mainly type 1 diabetes), so I am hoping I can 1) get the job in peds endo and 2) make the schedules work out. We shall see…but for now, dialysis!
Question: Because I’m curious, do know anyone personally who is on dialysis? And on a much lighter note, have you ever had saganaki? 😉
I’m PUMPED to be off for the next 10 days with not much to do other than workout and hangout with my Lily girl! 😀