Your choice of armour was your intellect...

Pasta, the ultimate comfort food. I appreciate it entirely, but it does not get better than an honorable marinara. I chose to amp up the traditional marinara with an addition of a roasted eggplant. This constituted an earthy depth to the sauce. The marinara was hearty, and held up nicely against a strong spaghetti. I am inclined to favor vegetarian pastas, and rest assured even a sincere meat lover would adore this sauce. A side of crusty bread and a salad tossed in a bright vinaigrette made for excellent accompaniments to this gorgeous pasta. I often entertain with pasta, because truly who does not love it.

Roasted Eggplant Marinara

1 medium eggplant

1 large can San Marzano tomatoes (crushed)

1 14 oz can diced tomatoes

3-4 garlic cloves

2 T balsamic vinegar

1 T basil

1 t fresh thyme

1 t baking soda

2 t crushed red peppers

salt and pepper to taste

Preheat oven to 400 degrees. Place eggplant and garlic on a baking sheet, drizzle with olive oil and salt: bake until soft and golden. Allow to cool.

Pulse eggplant and garlic in a food processor, along with all tomatoes.

Place in a saucepan, add all other ingredients. Simmer for 3-4 hours. Taste and season with salt and pepper as desired.

Until tomorrow...Peace.

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This looks like the bones of something wonderful...

Sandwich day, my pleasure. Today we are possessing intense Greek flavors, fresh and bright. I adore the acidity and salty tastes that are encompassed into Greek flavors. I prepared an additional round of chive and garlic grilled flatbreads to envelope the marinated steak, fresh veggies, and luscious tzatziki sauce. Street truck meets Greek cafe...delicious. Anyone would be thrilled to receive this delight.

Steak Gyro

2 lb sirloin tip steak or flank steak

flatbreads {recipe on my posting titled "Sing for the Laughter"}

Marinade:

1/2 C olive oil

juice of 1 lemon

1 T oregano

1 T fresh mint chopped

1 T fresh thyme chopped

2 garlic cloves grated

salt and pepper

Combine all ingredients marinate at least 24 hours. When ready to grill allow meat to come to room temperature before grilling. Grill to liking. Allow to rest before thinly slicing.

Tzatziki Sauce

1 C plain Greek yogurt

2 T sour cream

1/2 large cucumber grated

2 cloves garlic grated

1 t dill or mint

juice of one lemon

salt and pepper to taste

Combine all ingredients. Chill at least one hour before serving.

Toppings

sliced tomatoes

lettuce

pepperoncinis

sliced red onions

feta cheese crumbles

dried oregano 

black olives

oil and vinegar

tzatziki sauce

Assemble gyros in flatbreads with any and all toppings desired!!

Until tomorrow...Peace.

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She's got a ticket to ride...

I believe I have certainly constructed a breakfast cake that will please both sweet and savory palates. You will notice this cake to be a pleasant merge between a coffee cake and a cheese danish. It is not overly sweet, but conveys the promise of a dainty and pleasing surprise. This makes a large pan of cake, so once it had slightly cooled I was able to deliver a few treats to neighbors. Being able to spread my passion for cooking is one of my main motivations. Food is merely a necessity for living, but may be the bridge to prodigious peace among neighbors (and I speak of this in a worldly sense) if given the opportunity. Remember to share your treasures.

Berry Cream Cheese Coffee Cake

2 1/4 C flour

3/4 C sugar

3/4 C butter

1/2 t baking powder

1/2 t baking soda

1/4 t salt

3/4 C sour cream (I used regular)

1 egg

8 ounces softened cream cheese (I used light)

1/4 C sugar

1 egg

1/2 C homemade or store-bought raspberry jam (or any flavor jam you like)

Preheat the oven to 350 degrees. Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.

Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.

Beat softened cream cheese, 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.

Bake for 45-55 minutes until a knife inserted comes out clean.

Until tomorrow...Peace.

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You'll marry a music man...

The important thing is not to stop questioning. Curiosity has its own reason for existing.

- Albert Einstein

My lemon tart arrived with beautiful and bright flavor last week, so I decided to bake another. Seeing as I have already professed my love for these enchanting desserts this was not a strenuous decision. With winter approaching a close I chose to utilize cranberries one more time. The cranberries along with almonds were folded into an airy and crisp meringue. A genuine French tart. I cannot fathom an occasion where this would not be appropriate and utterly satisfying.

 

Cranberry Almond Meringue Tart

1 Pate Brisse

½ C finely chopped blanched almonds

2 t cornstarch

¼ t ground cinnamon

3 eggs whites

Pinch of salt

¾ C sugar

½ t lemon juice

½ pound fresh cranberries, washed and drained

Confectioners’ sugar (for dusting)

Pre bake Pate Brisee, recipe below.

To make the filling, combine the almonds, cornstarch, and cinnamon in a small bowl and set aside. Beat the egg whites and the salt until soft peaks form. Sprinkle in the sugar and beat again until almost firm and glossy. Stir in the lemon juice and beat until firm and glossy. Gently fold the almonds mixture and the cranberries into the meringue. Pour the filling into the pre-baked tart shell. Dust with confectioners’ sugar. Bake immediately on the lower rack of the oven for 30 minutes or until the filling has set and is no longer runny.

Pate Brisee

1 1/4 C flour

1 t salt

1 stick unsalted butter (cubed and cold)

1/8 C ice water (more if needed)

Place flour, salt, and butter in a food processor. Pulse until it looks like small crumbs. With the machine running, slowly add water until dough just starts to come together. Use the water sparingly, you do want the dough to become sticky.

Place dough into a 10" tart pan and press along bottom moving outward up the sides (you may roll dough before placing it in tart pan, I prefer to do this by hand). Do not force or stretch the dough because a thin spot may cause the filling to leak. The dough edges should be a little bit higher than the side of the tart pan to help prevent shrinkage. Prick the bottom of the shell with your fork. Press a piece of foil (12"x13") into the edges of the shell completely touching and covering the entire shell. Chill for at least a half an hour.

Preheat oven to 375 degrees.

Completely fill the foil covered shell with pie weights or dried beans. Put the shell into the preheated oven and bake for 20 minutes. Take out of the oven and remove beans and foil. Return to the oven for about 10 minutes and bake until golden brown. Let cool on wire rack.

The shell is ready to fill!

Until tomorrow...Peace.

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Baby, this is more than a notion...

I am back to my beloved Asian flavors, with redolent chicken peanut lettuce wraps. I recognize lettuce wraps because they are delicate, yet heartily satisfying. You acquire all the inviting Asian flavors without having a corpulent starch such as rice. These compose a delicious lunch, or are premium for entertaining. The hypothesis of wrapping distinctive flavors in lettuce is unfamiliar to the west, and I am embracing the theory. This is a reputable reminder that bread is not the only vessel to deliver enormous flavor. Anything that is consumed with my hands is a champion as far as I am concerned.

Chicken Lettuce Wraps

1 lb ground chicken breast, or finely diced chicken

1/2 medium onion, minced

salt & pepper, a dash of each

2 large cloves garlic, minced

1 inch nob fresh ginger, peeled & minced

1 T sesame oil

2 1/2 T soy sauce

1/2 T water

1 T natural peanut butter

1/2 T honey

1 T + 1 t rice vinegar

2 t chili garlic sauce, sriracha (or more if you like it hotter)

dash of fresh pepper

3 green onions, chopped

1/2-8oz can sliced water chestnuts, drained & chopped

1/4 cup peanuts, chopped

10-12 large outer lettuce leaves, rinsed and patted dry (I used butter lettuce)

Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

Sprinkle with chopped peanuts, and serve with cold lettuce leaves. Accompany with spicy mustard (I just mix dry mustard and water, to form a runny paste) or spicy soy sauce (2 T soy sauce, 2 T teriyaki sauce, 1-2 t sriracha, 1-2 T honey or agave).

Until tomorrow...Peace.

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You said it, not me...

It's Friday, beer and pretzels are on the horizon. I have invariably relished soft pretzels, unite them with cheese and they are even finer. I spent time in Bavaria, and arrived to love and appreciate all the remarkably stimulating pretzels that were baked daily. My sister informed me of a marvelous native beer cheese, Obazta, which fashions a delicious canape. It is a creamy cheese spread with onions flavored with paprika. Regularly you will discover the cheese served with invigorating soft pretzels. I determined this would be an impeccable end to the work week. Cherish your Friday with pretzels and a cold beer!!

Soft Pretzels and Obazta

For pretzels:
1 envelope active dry yeast
1/8 t sea salt
2 t sugar
1 C warm water (100 to 110 degrees)
1 C bread flour
2 C all purpose flour
2 T butter, softened
Vegetable oil, for bowl and baking sheets
1/4 C baking soda
1 1/2 T granulated sugar (for boiling water)
1 egg, beaten
1 t water
1-2 T course grain Kosher salt

In a small bowl, whisk together yeast, salt, sugar and water in a small bowl until sugar and salt dissolve. Leave the mixture alone until foamy, about 5 to 10 minutes.

Meanwhile, in a large bowl, work the butter into the flour using a bench knife or your hands, until the mixture resembles coarse crumbs. Stir the yeast mixture into the flour mixture. With your hands, turn dough onto a lightly floured surface, and knead until no longer sticky, about 5 minutes.

Coat a large bowl with a layer of oil and place the dough inside, turning to coat with oil also. Cover bowl with plastic and let the dough rise in a reasonably warm place, until doubled in size, 45 minutes to 1 hour.

Turn out dough onto a rolling surface, and cut into 12 equal pieces. Roll each into an 18-inch rope and shape into a pretzel (as dutifully described in photos above). Place onto an oiled baking sheet, covering with plastic to keep from drying out while you finish the rest. Let rise for 20 minutes and preheat oven to 475 degrees.

Meanwhile, bring a large pot of water to a boil and add baking soda and 1 1/2 tablespoons of sugar. Boil pretzels in batches of 3-4 until puffed, 1 to 2 minutes per side. Drain on a wire rack and return to the oiled baking sheet. Make an egg wash by whisking together 1 teaspoon water and egg in a small bowl. Brush tops of pretzels with the wash and sprinkle with kosher salt. Bake until golden brown, about 15 minutes.

Obazta

8 oz Camembert, softened 

4 T cream cheese, softened

4 T butter, softened

1 small onion finely diced

1/2 t cumin

3/4 t paprika

salt and pepper to taste

3 T dark beer

Garnish

sliced red onion

sliced radishes

fresh pretzels

Combine, Camembert, cream cheese, butter until smooth. Add onion, spices, and beer until creamy and soft. Chill to allow flavors to develop, Serve with pretzels and garnishes.

Until tomorrow...Peace.

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Clowns to the left of me, Jokers to the right, here I am...

I was briefly delayed to Mardi Gras this year, but ultimately arrived nonetheless. I was not about to forgo the opportunity to engage in the exquisite essence New Orleans presents. My mind anchored on barbecue shrimp, a Big Easy staple. I dined on my shrimp with pungent cornbread, but you could fold these ambrosial morsels into a po'boy or arrange them over rice. They are adventurous in flavor, but not overly spicy. I trust some of you were fortunate enough to inherit the baby.

Barbecue Shrimp

1 pound jumbo shrimp

1/2 C olive oil

1/4 C fresh lemon juice

1 T minced garlic

1 t fresh chopped thyme

1 t fresh chopped rosemary

1 t salt

1/2 t fresh cracked white pepper

Homemade Barbecue Sauce, recipe below

Peel and devein shrimp.

Combine the remaining ingredients except the barbecue sauce in a medium nonreactive bowl and stir well to combine. Add the shrimp and toss to coat evenly. Cover and refrigerate for at least 20 minutes, and up to 1 hour before proceeding.

Preheat a grill or grill pan to medium-high heat and spray with nonstick cooking spray. Once the grill is hot, remove the shrimp from the marinade and place on the grill. Cook for 4 to 5 minutes, then turn and brush generously with the barbecue sauce. Continue to cook on the second side for another 4 or 5 minutes, or until just cooked through, and brush with more sauce, on the other side, just before serving.

Homemade Barbecue Sauce

2 T vegetable oil

1/2 C finely chopped onion

2 t minced garlic

2/3 C cider vinegar

1 (8-ounce) can tomato sauce

1/4 C light brown sugar

1 T dry mustard

2 t chili powder

1 t salt

3 t hot sauce

1/4 t freshly ground black pepper

Heat a 1-quart saucepan over medium heat. Add the vegetable oil to the pan and, once it's hot, add the onions and garlic to the pan. Cook the onions and garlic, stirring often, until softened, 3 to 4 minutes. Add the vinegar to the pan and cook for 2 minutes. Place the remainder of the ingredients in the saucepan and bring to a simmer. Cook the sauce for 20 minutes, or until thick enough to coat the back of a spoon, and remove from the heat. Cool, then transfer to a nonreactive container and refrigerate until ready to use. The sauce may be used warm or at room temperature and will keep, refrigerated, for up to 2 weeks.

Corn Bread Muffins with Jalapenos and Green Onions

1½ C all-purpose flour

1 T baking powder

½ t fine sea salt

½ C vegetable oil

½ C sugar

 2 large eggs

1 C whole or 2% milk

½ C yellow cornmeal

Options

½ cup stemmed, seeded and deribbed, minced jalapeno chile pepper

-or-

½ cup minced green onion

-or-

2 tablespoons minced fresh rosemary or thyme

( I used green onion and jalapeno)

 In a medium mixing bowl, sift together the flour, baking powder, and salt. Reserve.

In another medium mixing bowl, whisk together the vegetable oil and sugar.

Blend in the eggs thoroughly, and then whisk in the milk and cornmeal, along with any of the optional ingredients, if using.

Add the flour mixture and mix gently until just combined. The batter will still be a little lumpy.

Pour into a lightly greased muffin pan about three-quarters full.

Bake at 400°, in the upper third of the oven, for about 30 minutes. When done, the cornbread will be lightly browned on top and will spring back when touched in the center.

Remove from the oven and let cool slightly on a wire rack.

Until tomorrow...Peace.

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You may ask yourself, how did I get here?...

As I have remarked previously I do not take pleasure in baking, but when I do it is consistently a tart. I ADORE fruit tarts! They are my cherished dessert. I had not baked a tart recently, but when I spotted meyer lemons in the store I knew it was time for a marvelous treat. I allege that tarts are greatly under appreciated as they are often surpassed by cakes, cupcakes, and pies. I discover tarts to display simple yet classy sophistication, a desirable addition to any occasion. The recipe beneath is for an uninvolved custard filling, along with the canonical pastry crust that I endorse exclusively for my tarts.  I accompanied the lemon tart with a elementary strawberry puree (strawberries and sugar cooked over medium heat). Meyer lemons are de facto a cross between a bona fide lemon and a mandarin orange. They are native to China, and are scarcely sweeter than a regular lemon. They have a thin edible rind. Meyer lemons yield more juice than an authentic lemon, and are fragile which makes commercial distribution limited.  

You can't really be strong until you see the funny side of things.

-Ken Kesey

Meyer Lemon Tart

5 eggs

2/3 cup Meyer lemon juice (may use regular lemon juice)

1/2 cup sugar

3 tablespoons + 1 teaspoon cream

1 pate brisee (pastry) recipe below

Preheat the oven to 325 degrees.

Crack the 5 eggs into a large bowl and beat well. Add the lemon juice, sugar and the cream and mix until smooth. Pour the mixture into a pre-baked 10" tart shell.

Bake for 15 to 20 minutes until the custard is slightly firm with a bit of a jiggle in the center. Pay close attention at this point because even 30 seconds can make the difference between a perfect tart and one that is cracked. It will continue to firm up when it is out of the oven. If you over cook at this point the tart will crack when it cools. But don't worry, you can always decorate the top with berries!

Let cool on a wire rack. Decorate the top by thinly slicing a lemon (with a mandolin if you have one) and cutting the slices in half. Line the edge of the tart with the halves, wide side against the crust, and place a whole slice in the center or berries. Cover with plastic wrap and chill before serving.

Pate Brisee

1 1/4 C flour

1 t salt

1 stick unsalted butter (cubed and cold)

1/8 C ice water (more if needed)

Place flour, salt, and butter in a food processor. Pulse until it looks like small crumbs. With the machine running, slowly add water until dough just starts to come together. Use the water sparingly, you do want the dough to become sticky.

Place dough into a 10" tart pan and press along bottom moving outward up the sides (you may roll dough before placing it in tart pan, I prefer to do this by hand). Do not force or stretch the dough because a thin spot may cause the filling to leak. The dough edges should be a little bit higher than the side of the tart pan to help prevent shrinkage. Prick the bottom of the shell with your fork. Press a piece of foil (12"x13") into the edges of the shell completely touching and covering the entire shell. Chill for at least a half an hour.

Preheat oven to 375 degrees.

Completely fill the foil covered shell with pie weights or dried beans. Put the shell into the preheated oven and bake for 20 minutes. Take out of the oven and remove beans and foil.    Return to the oven for about 10 minutes and bake until golden brown. Let cool on wire rack.

The shell is ready to fill!

This makes dough for one pastry crust, but may easily be doubled and frozen for another use.

Until tomorrow...Peace.

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Sing for the laughter...

Peace is the fruit of activity, not of sleep.

-Egyptian proverb

I circled back to the Middle East today. I longed for a glowing spicy soup, and concluded to turn to the flavors that I have been appreciating recently. I had an enticing bag of orange lentils, and chose to make an Egyptian inspired spicy lentil soup. While this soup has a spicy curry undertone, it also delivers savory depth from the cinnamon and cardamom. I toasted chickpeas, tossed in olive oil and the identical spices from the soup which made a charming crunchy garnish.  Bread is the backbone of Egyptian cuisine, and is consumed at most meals. To accompany the soup I prepared grilled flatbread with roasted garlic and chives. You may bake the flatbread, but I recommend grilling it for additional flavor and char. This was superb for dipping. The evening conveyed an authentic Egyptian meal with beans and bread encased in bold deliciousness, two true staples of the culture. I dream that you will coalesce me on this travel expedition.

Egyptian Lentil Soup
3 T unsalted butter
1 large onion, diced
3 celery ribs, diced
2 large carrots, diced
2 garlic cloves, minced
2 t  ground cumin

1 t sweet paprika
1/2 t ground coriander
1 t cardamom

1/2 t cinnamon
1 T hot curry powder

1 dried hot chili
2 quarts chicken or vegetable stock
1 14.5 ounce can diced tomatoes
2 cups orange lentils (if you can't find orange lentils, you can use a different color)
Salt and pepper to taste

In a large stockpot or dutch oven melt the butter over medium heat. Add the onions, celery, carrots, and garlic and saute until soft, about 10-15 minutes. Add the cumin, coriander, paprika, cardamom, cinnamon, chili and curry powder then stir to coat the veggies with the spices. Cook for a few minutes to toast the spices. Add the tomatoes and the stock and bring to a simmer. Season generously with salt and pepper and add the lentils. Simmer for about 30-40 minutes, until lentils and vegetables are very soft.

In a few batches, puree the soup in a food processor until completely smooth (or use an immersion blender). Transfer back to pot and season with salt and pepper to taste. If you like it a bit more spicy, you can add a little cayenne pepper and more black pepper (this is a boldly flavored soup).

Serve with flatbread wedges and top with a bit of Greek yogurt mixed with lemon juice. I also garnished the soup with some roasted chickpeas and fresh chives. There are millions of recipes out there for roasted chickpeas, but basically just rinse and dry off some canned chickpeas, toss them with a bit of olive oil and seasonings you like, and roast them on a baking sheet in a really hot oven (400 F) until they are crispy. I just added all of the spices that I used in the soup and they were a perfect compliment to the creamy soup and tangy yogurt.

Chive and Roasted Garlic Flatbreads
2 packages instant yeast
1 teaspoon sugar
3 1/2 Call purpose flour
2 t coarse salt
3 T finely chopped chives
1 1/2 C lukewarm water

1 bulb of garlic

oil or non-stick cooking spray

Preheat oven to 400. Cut the bulb of garlic in half. Place the garlic halves in foil, drizzle with olive oil and sprinkle with sea salt. Wrap up tightly, and bake until soft 15-20 min. Allow to cool before squeezing cooked garlic from each clove. Set aside.

In a bowl, combine yeast, sugar, flour, and salt, stir to combine. Slowly stream in the water while mixing just until a ball starts to form. Turn dough out onto a clean surface, and knead until the dough forms a nice elastic ball. This will probably take at least 10 minutes, so be patient. When the dough is ready you should be able to gather it into a tight ball and when you press your finger in, the imprint should spring back. If the imprint does not spring back at all, keep kneading. When the dough is just about ready, knead in the chives and roasted garlic until thoroughly mixed in.

When the dough is fully kneaded, spray a glass or metal bowl with non stick cooking spray or coat lightly with oil. Place the dough in the bowl and turn over a few times to coat. Cover the bowl with a slightly damp towel and place in a warm area for about an hour to rise. It should double in size. You can tell if the dough has sufficiently rested when you poke your finger into it and the imprint stays and does not spring back at all.

Turn the dough out onto a clean surface and punch it down to get all the excess air out of it. Cut the dough into eight pieces pieces and gather each piece into a ball. Place each ball under a damp towel while you are working on the rest, this will prevent them from drying out and forming a skin. When all the dough has been portioned and shaped, let rest under the towel for 10-20 minutes. After they have rested, heat a dry grill pan (I did this on a gas grill) over medium-high heat. Take one or two of the pieces (depending on how big your grill pan is) and roll each out to about 1/8 inch thickness. Place each flatbread on the grill pan and grill until it starts to puff up, then flip to cook the other side. It takes about 3-4 minutes total per flatbread if you have your grill hot enough.

Until tomorrow...Peace.

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The damn thing gone wild...

I have a brief post today, but I still aspire to deliver you a recipe full of substance. It was a peaceful Sunday for me, but far from reserved on flavor. I arose this morning, placed a roast in the slow cooker with a jar of pepperoncini's then abondoned it all day. About 4 o'clock I made a spicy horseradish mayo, and by 5'thirty I had consumed a shredded pepper beef sandwich with a courageous horseradish mayo. Appreciate your Sunday evening, and plan for tomorrow's post.

Slow Cooker Shredded Beef and Peppers

4-5 lb beef rump roast (fat trimmed)

1 jar pepperoncini's

slow cooker

sandwich buns

Place roast and 1 jar of pepperoncini's (juices included) into a slow cooker, cook 5-6 hrs on high or 8-9 hrs on low.

Pull meat from slow cooker, let cool and shred. Place on bread with peppers and horseradish sauce.

Spicy Horseradish Sauce

1/2 C sour cream

1/2  C mayonnaise

1/4 C horseradish

1 T Dijon

1 T hot paprika (or more if you like it spicy)

salt and pepper

Combine all ingredients, and chill.

Until tomorrow...Peace.

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We're all in the mood for a melody...

Earlier today I addressed a Mexican craving I was experiencing. The recipe beneath is for chicken taquitos. A challenge was proposed to me last night by a friend to create a recipe with bison. As I did not have bison readily available today, I tried to compile a recipe that would accommodate different meats. I chose chicken, but these taquitos could harbor pork, beef, shrimp, or even bison. Adopt the approach for the chicken and alter the cooking time in accordance to the meat choice. Baked taquitos are an impetuous option for a fresh Mexican meal. They adduce the crunch that a taco offers, and behold the comparable savory satisfaction granted from enchiladas. I have also injected some facile recipes for homemade salsa and guacamole to accompany the taquitos. Be liberal with your toppings, sour cream, shredded lettuce, or black olives. These are splendid for a party because people may dress the taquitos themselves, and they may also be prepared in advance. Any extras freeze easily.

Baked Chicken and Bean Taquitos

2 boneless skinless chicken breasts

1/2 C black beans

3 oz cream cheese, softened

1/2 C salsa (recipe below)

1 T fresh lime juice

1/2 t cumin

1/2 t chili powder (more for chicken)

1/2 t onion powder

1/2 t garlic powder

2 T chopped cilantro

3 scallions chopped

1 C shredded cheddar cheese

Tabasco sauce

9-12 small flour tortillas

kosher salt

cooking spray

olive oil

Preheat oven to 375. Drizzle chicken breasts with olive oil, sprinkle liberally with salt and pepper. Season with chili powder. Bake until cooked through. Allow to cool, once the chicken is cool enough to handle shred and set aside.

Preheat oven to 425. Combine beans, cream cheese, salsa, lime juice, cheddar, scallions, spices and Tabasco to taste mix well. Stir chicken in.

Place approximately 3 T of filling near one end of a tortilla and roll, place seam side down. Repeat until filling is gone. Spray taquitos with cooking spray and sprinkle with salt. Bake until crispy and golden brown, 10-15 minutes.

Guacamole

1 avocado

3 T chopped tomatoes

2 T chopped red onion

1 T chopped cilantro

2 T chopped jalapeno

season salt to taste

1 t black pepper

1 t hot paprika

juice of 1/2 a lime

Squeeze lime juice in a bowl. Remove avocado from skin, place in juice and mash. Mix with all other ingredients.

Salsa

1 can diced tomatoes

1 can Rotel

1/2 red onion

1/4 C jalapenos

1/8 C fresh cilantro

2 cloves garlic

2 t season salt

2 t black pepper

Place all ingredients in a food processor and pulse until smooth.

Until tomorrow...Peace.

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I don't need a thrill ride, I'm already thrilled enough...

I am fastened in the Middle East. Today I am bearing you with homemade pita bread and hummus. As with most homemade delights, after tasting these you will no longer yearn for the store made versions. I am aiming to be truly diligent about baking my own bread, the pita recipe listed below is indubitably effortless and makes eight lovely puffy pita pockets. I could freely eat hummus every day. In the store you glimpse at numerous varieties. If you prepare the basic hummus recipe below it may be quickly enhanced with additional flavors. My picture exhibits green olive tapenade (recipe in a previous posting) and a red pepper puree**. You may also add delectation such as roasted garlic, toasted pine nuts, basil pesto, etc. It is wonderful to have available as it is immensely versatile, it converts into a wonderful snack or a delicious spread on a sandwich. Happy Friday!!

Hummus

1 12 oz can chickpeas

1/3 C tahini

2 cloves of garlic grated

juice of one lemon

2 t coarse salt

olive oil

Combine chickpeas, tahini, lemon juice, garlic, salt and 3/4 C olive oil in a food processor. Blend until smooth streaming in olive oil as needed to create desired consistency.

Pita Bread

3 C flour

1 1/2 t salt

1 T sugar

1 packet yeast

1 1/4 to 1 1/2 C water, at room temperature

2 T olive oil

Sift the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water to the flour mixture and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes.

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 1 hour.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes.

While the dough is resting, preheat the oven to 425 degrees. Place a baking sheet on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick.

Open the oven, grease the baking sheet and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 -5 minutes. 

** For the roasted pepper puree. Preheat oven to 375. Place red peppers on a baking sheet, drizzle with olive oil. Bake until skin becomes blackened in places. Remove from oven place in a plastic bag to sweat. Once cooled remove from bag, and remove skin. Place in food processor with chipotle pepper. Puree and stream in olive oil as necessary.

Until tomorrow...Peace.

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