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Homemade Pita Chips

June 12, 2018

 

 

I saw something similar to what I made and the first line was, “Warning! These Homemade Pita Chips Are Addictive”, My only thought was, “how hard could it be?” You buy these chips in the store and there are so few in the bag it should be a law against such madness. So to go with my avocado yogurt dip I decided to make chips using whole wheat pita bread. 

 

Although I am using whole wheat pocket-less pita, you can use any type or flavor of pita bread. If you are looking for thin chips either slice the pita into halves or using the pocketed, pull each one apart.  Once you have decided on which bread to use, cut it into wedges depending on the size of chips you want. I cut my rounds into eight pieces.


Ingredients:

• 3-6 pita bread rounds
• ¼ cup olive oil
• 1 teaspoon garlic pepper
• ½ teaspoon garlic powder
• ½teaspoon MSS
• ½teaspoon Himalayan salt

 

 

Step 1:
Preheat your oven to 400 F. Line a baking sheet with parchment paper. Watch your oven, these chips may burn easily due to the thickness or thinness of the chips.
Cut each of the pita bread rounds into 8 wedges using a large knife. An easy method for cutting the rounds is to cut in half, then cut each half into half until there are 8 slices, similar to a pizza or cake. Arrange wedges on prepared baking sheet.

 

 

Step 2:
Brush pita wedges with olive oil (EVOO is my preference). In a small bowl, mix together your dry ingredients and sprinkle the mixture lightly over the wedges. If you do not have a kitchen brush, drizzle or spray the chips. I have one of those new pump gadgets used for olive oil rather than using the canned stuff that adds extra ingredients to the oil giving it an awful taste and smell.

 

 

 

Step 3:
Bake for 5-minutes, or until light golden and crisp. Allow chips to cool before serving.


 

 
You may never buy pita chips again. This is such an easy recipe and you know  what’s in your chips.   Also, change your ingredients to cinnamon, sugar and butter and this just went from savory to dessert.

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Tomato with Yogurt Guacamole Dip Recipe

June 5, 2018

IMG_1187

 

Avocados are plentiful in the market this week and the prices are reasonable. This is a refreshing and simple recipe to whip up. I whipped this up and allowed it to chill while I was making the pita chips. Although I used the NutriBullet for this recipe you can use a blender, standing mixer or chop the tomatoes by hand. Chopping the tomatoes by hand will give you a chunkier dip. And sometimes texture is what you want.

 

Ingredients:
• 2 medium ripe avocados, peeled and chopped
• 1 tablespoon lime juice
• 1 cup of tomato
• 1/3 cup of plain yogurt
• 1/2 teaspoon Himalayan salt
• 1 tablespoon minced garlic

 

Directions:
For this recipe I pulled out the NutriBullet. Using the largest canister that comes with your NutriBullet. Place all of the ingredients into the canister and blend for 1 minute. Check for consistency and seasoning. If needed, adjust and blend for an additional 30 seconds. Sprinkle additional Himalayan salt on the top of the dip and cover and refrigerate for at least 5 minutes. Serve with fresh baked pita chips. That was my second project for the day. Recipe coming soon.

 

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Pepperoni Tortilla Pizza for 2

May 17, 2018

This was a really quick and easy pizza for a holiday eve. I have come to the point in life where going out for dinner on holiday eve is more bother than pampering, and this was Mother’s Day weekend. I can only imagine that madness in the local eateries.

So I was searching through the fridge and, voila; I found all of the fittings for a pizza, but I am far too lazy to make a crust. It was just one of those days. And, I had sort of promised to someone a pizza several days earlier so I had to get at it. What do you do when you have no readymade crust in the fridge and you are not in the mood to make a crust? Tortillas!!! A lazy girls new BF.

Here are my ingredients and methods. You can change up the ingredients to suite your taste. If you feel like it, make you own sauce. You will also notice most of the ingredients in this recipe are not giving an amount. This is a do what you want to pizza. I used lots of cheese and just poured the sauce on until it looked right.

 

• 1/2 cup Prego Farmer’s Market Roasted Garlic (maybe a little more sauce)
• 10 cherry tomatoes, sliced in halves
• 1 large flour tortilla (8-inch or larger)
• Thinly sliced pepperoni
• 1 small green pepper, chopped/sliced (about 1/2 cup)
• Shredded provolone cheese
• Black olives sliced into thirds
• Thinly sliced onion
• Sliced mushroom
• 1/2 teaspoon dried oregano leaves, crushed
• Garlic powder
• Salt and pepper
• Pepper flakes (opt)

 

How to Make It

Step 1
You will need a super-hot oven for this one. After the pizza is prepared. I heat the oven to 400°F.
Step 2
I used a large pizza pan but you can also place the tortilla onto baking sheets. Spread the sauce mixture onto the tortilla not too close to the edge.

Top the sauce with half of the cheese, then place the pepperoni, the sliced veggies (as much as you like) over the cheese.

Top off the pizza with the rest of the cheese. Sprinkle the top of the pizza with oregano, salt, pepper, garlic powder

Step 3
If possible, let the pizza rest for a few minutes before placing into the oven. Or, you can preheat the oven and pop into the oven when the layering is done.

Bake for 10 minutes or until the cheese is melted. Allow to cool a bit before cutting into wedges.

 

 

KIMCHI FRIED RICE

February 27, 2018

Hello and Happy New Year to all. It has been some time since my last write-up. Wow, it has been a rather cold and busy season for me and I hope all of you had a wonderful 2017 holiday season and a grand start to the new year. Although my time was filled with a lot of “to-do” things that did not stop me from cooking, photographing and creating. My only problem was time to sit in front of the computer and put all of the thoughts to paper. So to start off the year (a little late if I have to say so) I thought I would put Kitchen Crazy twist on kimchi rice.

This is not the heavy oily type fried rice and this is also a vegan style dish. I decided against the egg for this because I wanted to make something else the main attraction of the meal. This is also a dish that goes well served as Mexican and as an Asian dish. And if you are a seeker of new taste and fun dishes as I am, pull out a flour tortilla and wrap this with beans, cheese and it can become a breakfast, brunch/dinner treat. I served the kimchi rice with chicken enchiladas for dinner on the first go around.

 

• 2-3 tablespoons of light olive oil
• 1 cup chopped onion
• 1 cup of Mushroom chopped
• 1 medium Bell pepper chopped
• 1 ½ tablespoon of Garlic chopped
• Himalayan salt to taste
• 1 tablespoon of Sriracha
• 3/4 cup roughly chopped very sour Kimchi
• 1 cup Royal Blend rice blend
• 1 ¾ cups of cold water

 

Directions:

Heat olive oil in a large nonstick skillet over medium heat. Add the onion, mushroom, bell peppers garlic and salt.  Cook until the veggies begin to soften and just begin to turn transparent, about 10 minutes.  Add the kimchi and cook for 2 or 3. Add rice and stir thoroughly to combine all ingredients and to make sure the rice is well coated and begin to brown, about 5 minutes. Bring pot to high heat and stir in the water and sriracha. Once the pot begins to boil turn down the heat to simmer. Stir once and cover the pot tightly.  Allow to cook for 15 minutes.  I also used MSS for seasoning of this dish.

 

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  GLUTEN FREE CRAB CAKES

September 18, 2017



• 1-pound lump crabmeat
• 1 tablespoons mayonnaise
• 1 1/3 tablespoon of rice cracker crumbs
• 1 large egg, beaten
• 2 tablespoons mustard
• Sriracha according to your palette
• Himalayan salt and freshly ground white pepper

Pick through the crab meat removing any residue of shells. This will also allow the meat to be shredded and easier to mix. Mix together the beaten egg, mayo, mustard and sriracha sauce. Add the mixture to the crab meat and gently add in the crackers. Season with salt and pepper. Mix well
Shape into patties, approximately four and chill for at least one hour before cooking.
Pre-heat oven to 350 degrees, place cakes on a parchment lined pan and cook for 10-12 minutes. Turn the oven to broil and continue to cook for an additional 5 minutes until the cakes are lightly golden brown.

Instead of serving with the usual tartar sauce try a horseradish mustard mayo along with zucchini noodles. What makes this gluten free is the use of rice crackers instead of wheat.

 

 

 

WHAT TO DO WITH THAT AVOCADO?

September 8, 2017

I have a bad habit of picking up avocadoes from the grocery store and then forgetting I have them. Sometimes I will toss them in the fridge to keep the fruit from ripening too fast and then find them just in time, before they spoil. When it gets to that point, I slice/dice, and sprinkle them with lemon/lime juice and a dash of Himalayan or sea salt. This becomes a spread or a quick dip. Most times I use avocados as an add-on for salads. Here is another dish I call my “good-for-you-treat”. This may not be true, according to some people, but I think it is much better than some of those canned and jarred things you find in the market place. And, you know exactly what is in this snack/treat.

Avocado
Cherry tomatoes
Black olives
Minced garlic
EVOO
Himalayan salt
Sriracha sauce (optional)

An easy way to remove the avocado is to cut the avocado in half. Remove the pit by whacking it with the sharp side of the knife and giving it a gentle twist. Using a knife, cut into the flesh forming squares. With a spoon, remove the flesh from the skin and empty into a bowl. Dice the tomatoes and olives into small pieces and add the first 4 ingredients together in a large enough bowl for easy mixing. Remember to stir gently if you want to keep this chunky. Season to taste with salt and drizzle with EVOO. Refrigerate for at least an hour before serving. This will go well with crackers, English muffins and toast. You can also use this as a brunch or breakfast side, serving with eggs and toast.

And yes, the avocado is a fruit (a berry). A fruit (alligator pear or butter fruit), with an abundant amount of nutritional value, including a healthy monounsaturated fatty acid (MUFA). It can be swapped out for butter in most recipes and is rather good for restoring the skin and healthy hair without eating.

COUSCOUS WITH SPINACH AND CHERRY TOMATOES

August 17, 2017

 

 

1 teaspoon extra virgin olive oil
• 1 tablespoon butter (optional)
• 1/2 half of a large onion
• 2 tablespoons minced garlic (the kind you find in the market)
• 1 ½ cups couscous
• 1 ½ cups vegetable stock
• 1 ½ cup chopped frozen spinach
• 10 cherry tomatoes
• 10 large black olives
• 2 to 3 tablespoons parmesan cheese (optional)
• Himalayan Salt (to taste)
• 2-3 tablespoons red wine vinegar

 

Let’s getting cooking

1. Rough chop the onion and quarter the tomatoes and black olives. Remove the spinach from the freezer.
2. In a saucepan, heat oil and butter together over medium-high heat until the butter melts. Add onion and garlic. Sauté, over medium heat stirring frequently, until they are translucent. Add the couscous and sauté until the couscous beings to turn golden (3 to 5 minutes). Remember to stir often.

IMG_0298

 

3. Add the stock, bring the pot back to a simmer. Reduce heat and cover. Cook for 7 to 8 minutes. Stir in the frozen spinach, tomatoes and black olives, cover the pot again and cook for 5 additional minutes until the couscous is tender.
4. Remove from heat, stir in the parmesan cheese and salt to taste. Add the red wine vinegar and stir once more before serving.

I love using the minced garlic. I purchase it at the big box stores (huge jars) because I use it a lot and it is a great help when you are cooking up a quick dish. It also good for making sauces and dips. In this dish I used the tricolor couscous but the usual white couscous works as well. Red wine vinegar is my new condiment. It works when you need to brighten up a dish or when you do not have lemon or lime juice in the house. And it has a long shelf life. But it is used often and it is not a product that lasts long either. As for the Himalayan salt, I am a little “tossed” with this item. It is a toss-up between Himalayan salt and sea salt. I use both. When I am doing a green smoothie or oatmeal for breakfast, I find Himalayan salt adds a nice finish. Both salts are good for cooking and finishing dishes.

 

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If you want to make this into a veggie and/or vegan dish, omit the butter and cheese, up the EVOO and dump the butter for cooking. I find this to be a good dish with and without the dairy products.

 

 

 

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