Caprese Quesadillas

In our quest to expand our lunch options, we tried out this take on quesadillas last week.  YUM.  I think this will be a lunch time staple during the summer.  I have fresh basil growing in the garden and we have been making pesto and these quesadillas with our harvest.  I have tomatoes, too...but they are still all green.  I've picked maybe 8-10 cherry tomatoes so far, but the heat here makes it difficult for the fruit to set.  I'm hoping to keep the plants alive through the heat of the summer and hopefully get a fall tomato harvest.  We'll see.

(Click here for the printable version!)


Caprese Quesadillas
created by Kelly (http://ourlincolnlog.blogspot.com)
inspired by Real Simple

Ingredients:
2 flour tortillas
4-6 cherry tomatoes, halved
handful of fresh basil
1/4 cup shredded mozzarella cheese (grate your own! it melts and tastes better!)
olive oil for the pan

Directions:
1.  Heat a skillet over medium-high heat.  Brush pan with olive oil.
2.  Place one tortilla in the pan and top with cheese, tomatoes, and basil.  Top with second tortilla.
3.  Cook until cheese begins to melt and bottom tortilla is golden brown.  Lift with spatula, rebrush pan with olive oil if needed, and flip to cook the other side.
4.  When the other side is golden brown, remove from pan and cut into 4 wedges (I like to use a pizza cutter).

Spinach, feta, and red pepper alfredo pizza

This is based off a delicious slice of pizza I had from Whole Foods when I was up in Omaha visiting one time. Sadly, we don't live close enough to the Whole Foods in Houston (wait, I think there are maybe 2 now?) to visit very often (read: ever).  Whole Food is actually a Texas based company (Austin).  Houston is the 4th largest city in America.  And yet...we have only 2 Whole Foods and no Trader Joe's (booooo!).  So, since I don't have ready access to this pizza, I had to try my hands at duplication.  I think it turned out pretty darned good, if I do say so myself!

Note:  This makes extra alfredo sauce.  I freeze it in the snack size ziplock bags--5 Tbsp. per bag.  That way I have sauce ready to go when I want to make this again.  You could also use it on pasta the next night and get two meals out of it...

Print Friendly Version (NEW!!!)

Spinach, Feta, and Red Pepper Alfredo Pizza
created by Kelly (http://ourlincolnlog.blogspot.com), but based off recipes from Money Saving Mom and The Picky Apple.


Ingredients:
Pizza Crust (use your favorite recipe, or see the one I use below)

Alfredo Sauce:
4 Tbsp. unsalted butter
4 Tbsp. all purpose flour
1 cup milk (2% or whole)
3/4 cup grated parmesan cheese (or pecarino romano)
1/4 tsp. kosher salt
dash of black pepper

Toppings:
~1.5 cups shredded mozzarella cheese (highly recommend grating your own cheese!  Buy the ball of mozzarella instead of the prepackaged shredded cheese--it melts AND tastes better!)
1/2 cup baby spinach leaves
1/3 cup roasted red pepper, thinly sliced (I buy these from the olive bar in the deli area at my grocery store.  You can also find them jarred in the specialty Italian section, or you can roast your own)
1/2 cup feta cheese

Directions:
1.  Preheat oven to 425 degrees F.  If you are using a pizza stone, place it in the oven while the oven preheats so it is warm.  If you are using a metal pan, spray it with cooking spray.
2.  Prepare the crust dough (see recipe below if needed)
3.  Melt the butter in a medium saucepan on the stove over medium heat.  Whisk in the flour, salt, and pepper and cook 1 minute.  Whisk in the milk, adding a little add a time.  As it thickens, stir in the cheese.  Remove from heat.
4.  Roll out the dough into a circle big enough for your pan.  Place dough on hot pizza stone (you can sprinkle corn meal first, if you want) or your prepared metal pan.  Spoon the alfredo sauce on top--I use about 5 Tbsp. for my pizzas.  You don't want to use too much, or the crust will be soggy.
5.  Top pizza crust with the mozzarella cheese, spinach, red peppers, and feta cheese.
6.  Bake at 425 for 15-18 minutes, or until cheese is melted and slightly golden.

Crust Recipe
from Money Saving Mom

Ingredients:
1 Tbsp. active dry yeast
1 cup warm water (105-115 degrees F)
1 tsp. sugar
1 tsp. kosher salt
2 Tbsp. oil (olive or canola)
2.5 cups all purpose flour (i sometimes substitute a cup of whole wheat for part of the all purpose...but for this particular pizza, i actually prefer all purpose)

Directions:
1.  Combine yeast and water.
2.  In a bowl, combine the remaining ingredients and whisk together.  Pour the water/yeast mix on top and stir to combine.  Cover and let rest 5-10 minutes.
3.  Knead dough on a floured surface for 5 minutes, or until smooth.

Mixed Berry Crisp

We don't usually have dessert with dinner unless we have guests over...and lucky for me, my mom was recently in town visiting, so I had an excuse to make as many sweets as I wanted in the name of being a good hostess.   This particular dessert we have had twice.  I'll go ahead and try to justify that by pointing to the sugar coated fresh summer berries.  We have been gorging on all sorts of berries around here due to great sales at our grocery store.  Raspberries are $1.00 a box this week!  According to my belly, that is $8.00 well spent.

This mixed berry crisp is really quick to put together.  If you don't have individual ramekins, you could make one big crisp in a 9x9 pan or even a round cake pan.

Mixed Berry Crisp
created by Kelly


Ingredients:
filling
1.5 cups blueberries
1 cup raspberries
1 cup blackberries
1-2 Tbsp. corn starch
1-2 Tbsp. sugar

topping
1 cup brown sugar
3/4 c. flour (I used 1/2 whole wheat, 1/2 all purpose)
3/4 c. quick oats
1 tsp. cinnamon
1/2 c. butter (cold)

Directions:
1.  Combine filling ingredients in a bowl and stir gently to coat the berries with the sugar and cornstarch.
2.  In a separate bowl, combine the brown sugar, flour, quick oats, and cinnamon.
3.  Cut the butter into small cubes and cut into the flour mixture with a pastry cutter (or forks, or your hands...) until crumbly.
4.  Divide berry mixture evenly between 4 ramekins*.  Top each ramekin with topping mixture.
5.  Place ramekins on a baking sheet (to protect your oven against bubbling over berries) and bake at 350 degrees for 30-35 minutes, or until berries are bubbly.

To serve:  top with homemade whipped cream or ice cream...both are delicious!

*Notes:  You could also make this in a 8x8 square pan if you don't have ramekins.  Increase the baking time to 40-45 minutes if using the 8x8 pan.  If you do use the ramekins, please note that you will wind up with extra topping.  I placed mine into freezer bags, tossed it in the freezer, then pulled it out again a week later when berries were on sale again.  It froze great!  Good thing to keep on hand if you need a last minute dessert!

Baked Oatmeal

Oatmeal.  Not really a big fan.  It's a texture thing for me.

But then I saw a recipe for baked oatmeal.  BAKED OATMEAL.  It is genius.  Why had I never heard of this before now?  If you hate oatmeal, try this.   I would eat this oatmeal every day.  Every day, I say.  It is perfect in every way. (you can thank Hop on Pop and Green Eggs and Ham for the sweet rhymes).  

Note:  this recipe says to refrigerate over night in order to set the oatmeal, but I've read elsewhere online that is ok to make in the morning and bake right away.  i haven't tried that, so if you do, let me know how it works!

Amish Baked Oatmeal

original recipe found at Food.com

Ingredients

1/3 cup melted butter

2 eggs

3/4 cup brown sugar (update:  we have been using 1/4 cup brown sugar and 1/4 cup honey instead...)

1.5 tsp baking powder

1.5 tsp vanilla

1 tsp cinnamon

1/4 tsp kosher salt

1 cup plus 2 Tbsp. milk

3 cups oats (regular or quick)

Directions

1.  Combine the eggs, brown sugar, baking powder, cinnamon, and salt.  Mix well so there are no lumps.

2.  Whisk in butter, milk, vanilla, and oats.

3.  Pour mixture into a 9x13 pan greased with butter or cooking spray.

4.  Cover and refrigerate over night.

5.  In the morning, uncover and bake at 350 degrees for 35-40 minutes, or until set in the middle.

6.  Serve warm with milk if desired.

Enjoy!

Tutorial Tuesday: Brown Sugar Chex Mix

This is the best Chex mix you will ever eat. Ever. I have already made it twice since December started, and have every intention of making a third batch before the month is out (I share, of course) : ) Sweet and salty and crunchy and....so so good. I mean, any recipe with brown sugar, butter, and chocolate can't go wrong.

So, make this. Now, if you happen to have all the ingredients. I suppose you could wait until tomorrow, but really, why? So. Delicious.

Brown Sugar Chex Mix

(from my mom...not sure where it originated, though...)

Ingredients:

8 cups Chex cereal (any type--rice, corn, whatever...)

1 cup pretzel twists

1-1.5 cups brown sugar

6 Tablespoons unsalted butter

3 Tablespoons corn syrup

1/4 teaspoon baking soda

1/2 cup-3/4 cup peanuts (I like the sweet and crunchy type, but honey roasted is also good...)

1/2 cup M&Ms (or more...)

Directions:

1. In a large microwave safe bowl, combine the cereal and the pretzels (NOTE: I have no bowl in my home that will hold that much at one time, so I have to make this in 2 batches. Just divide all the ingredients in half...).

2. Place the brown sugar, butter, and corn syrup in a microwave safe measuring cup (I use a glass Pyrex). Microwave on high for 1-2 minutes, until butter is melted and sugar is dissolved. Remove from microwave and stir to combine.

3. Stir baking soda into brown sugar mixture.

4. Pour mixture over the cereal/pretzel mix and stir gently with spoon to coat the pieces. Not all pieces will be coated, but that's ok.

5. Place entire bowl in the microwave and microwave on high for 2 minutes. Remove from microwave (NOTE: be careful! it will be very hot!) and stir again with a spoon to distribute the brown sugar topping evenly (about 1 minute). Pour out mixture onto waxed paper to cool.

6. When cool, break pieces apart and place in a plastic ziplock bag. Add the peanuts and M&Ms and shake bag to combine.

Mmmmm. Don't forget to share (I know, it will be hard!)

Enjoy!

Tutorial Tuesday: Applesauce!

This is barely a tutorial. We go through gallons of applesauce around here because it is one of the foods Lincoln will eat--we serve it up plain, in smoothies, with graham crackers...it appears in at least one meal a day. So, since we go through so much, I decided to try making my own. To be honest, I don't know that it saves that much money. Applesauce is pretty cheap. But, I was able to make it with organic apples that were on sale, so this particular batch may have saved us a few cents. But, I was amazed with how easy it was to duplicate the store bought variety. We buy the barebones, apples plus nothing else kind of applesauce, so it wasn't rocket science trying to figure out a formula, though (though, should we need one, we do have a rocket scientist in residence....ahahahahaha!). It even had the same consistency as the jarred variety. Success!

Easy Applesauce

(sorry for the blurry picture...it looked clear on the camera screen, so I didn't take another...)

1.  Peel and core 4 medium apples.  If you don't plan to add sweeteners, don't use a tart apple like Granny Smith.  I used organic Gala.  I hear Golden Delicious are also really sweet.

2.  Cut into chunks and place in a medium sauce pan.  Add enough water to cover.

3.  Simmer of medium-low heat for 20 minutes, or until soft.  I added a bit of lemon juice to prevent the apples from browning.

4.  Cool in the pan.  The water should absorb into the apples.  

5.  Place apples in food processor and blend.  You've done it!  Homemade applesauce!

The Monkey's Mama actually posted that she delved into homemade applesauce recently as well.  Her batch looks mighty tasty and much more flavorful than mine, so maybe we'll hear her recipe in a future tutorial : )

Enjoy!

Green Smoothie...definitely green

Since Lincoln isn't a huge fan of eating, I try to cram as many nutrients as I can into one food that he seems to like: smoothies. Today was my first foray into the land of green smoothies. This particular smoothie is a combo of applesauce, frozen mango, raspberries, milled flax seeds, and kale. Lincoln ate every last drop. Ok, not every drop. He may have gotten a little bit on his face....

Tutorial Tuesday: Lemon Poppyseed Bread

We are lucky enough to have a Meyer lemon tree in our backyard, so each fall and winter we have a full harvest of lemons at the ready.  The challenge comes in thinking of enough recipes to use them all up before they go bad!  With our first lemon of the season ready to go, I broke out my favorite lemon poppyseed bread recipe today.  

The camera wasn't working during the actual baking process.  I thought it was broken, but it turned out to just be the batteries.  We use rechargeable batteries, and apparently they are only holding charge for a few hours at a time now.  So even though I had just put them in the camera the night before, they were already dead this morning when I put them in the camera.  Boo.  So, unfortunately I only of a picture of the finished product for you...you'll manage, though.  I trust you.

Lemon Poppyseed Bread

based on the recipe from The Cake Bible by Rose Levy Berenbaum

Ingredients

Cake:

3 Tbsp. milk

3 large eggs

1.5 tsp. vanilla (I used 1 tsp. vanilla and 1/2 tsp. lemon extract)

1.5 cups sifted cake flour

3/4 cup granulated sugar

3/4 tsp. baking powder

1/4 tsp. salt

13 Tbsp. unsalted butter at room temp.

1 Tbsp. loosely packed grated lemon zest (1 medium lemon)

3 Tbsp. poppy seeds

Syrup:

1/4 cup + 2 Tbsp. sugar

1/4 cup fresh squeezed lemon juice (1 medium lemon)

Icing:

1 cup powdered sugar

1/4 cup fresh squeezed lemon juice

Directions

1.  Combine the dry ingredients in a large mixing bowl and mix on low speed for 30 seconds, until combined.

2.  In a separate bowl, combine the eggs, milk, and vanilla.

3.  Add the butter and 1/2 the egg mixture to the dry ingredients and mix on low until all ingredients are moistened.  Increase speed to medium and beat for 1 minute to aerate batter.

4.  Scrape down sides and add remaining egg mixture in 2 batches, beating for 20 seconds after each addition. 

5.  Scrape batter into an 8" x 4" loaf pan (4 cup pan) and smooth surface with a spatula.

6.  Bake at 350 degrees F for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

7.  Shortly before the cake is done, prepare the syrup.  In  a small pan over medium heat, stir the sugar and lemon juice until dissolved.

8.  As soon as the cake comes out of the oven, poke the cake all over with a wooden skewer or wire tester.  Brush half the syrup over the cake.  Cool cake in pan for 10 minutes, then invert cake onto greased cooling rack.  Poke holes in the bottom and sides of cake and brush cake with remaining syrup.  Reinvert to cool.

9.  Mix together powdered sugar and lemon juice and ice cake once cooled.

Enjoy!  It is sooooo good!

Sunday Suppers: World's Best French Toast

(note:  this would have been posted ON Sunday, but blogger wasn't letting me upload pictures yesterday.  For the record, though, it was ready to go on Sunday) : )

This recipe is based off the most delicious french toast I've ever eaten from Dixie Quick's Cafe in Omaha.  It is SO yummy, and so easy.  We almost always have all the ingredients to make it, so it is a great last minute meal or and easy weekend lunch.  We always scour the "day old" bread selection at our local grocery store and buy loaves of french bread to keep in our freezer.  If we feel like french toast, it's as easy as defrosting a loaf!

French Toast

based on the dish from Dixie Quick's Cafe in Omaha, NE

Ingredients:

1 loaf french bread (day old is best)

3 eggs

1/3 cup milk

1-2 Tbsp. orange juice

1/4 tsp. vanilla

butter for the pan

*(note:  I put measurements here, but to be honest, I never measure any of this, so those are just best guesses...feel free to add more or less of any ingredient until you find the best combo for you).

Directions:

1.  In a shallow dish (e.g., a pie pan or round cake pan), combine the eggs, milk, OJ, and vanilla with a whisk.

2.  Slice the bread into slices about 3/4" thick.

3.  Preheat a skillet over medium heat (about 325 degrees).  Coat the pan with butter.

4.  Dip the slices of bread quickly into the milk mixture.  Coat each side with the mixture, but don't soak the bread.  Just about 3 seconds per side is plenty.  Only prepare as many slices as you can fit in your pan at a time.

5.  Place slices in your pan.  Cook about 2-3 minutes per side until golden brown.

6.  Remove slices from pan.  To keep warm and prevent from getting soggy while you cook the rest, place slices on a cooling rack set inside a rimmed baking pan.  Place pan in an oven set to "warm."

Serving suggestion:  serve with butter, maple syrup, powdered sugar, whipped cream, or fresh fruit (or all of the above!)

Enjoy!

Tutorial Tuesday: Winning Hearts & Minds Cake

This cake recipe is another taken from Molly Wizenberg's book A Homemade Life.  For her own write-up about it, see her wonderful blog:  Orangette.  It is a thick, gooey, hot fudge sundae-esque delight masquerading in cake form.  Really--my first thought when I took a bite was "this tastes exactly how my dad's hot fudge recipe (we call it "goop") would taste in cake form."

I don't have pictures for each step--along the way the camera batteries gave out.  Sorry!  But, it is pretty straight forward, so I think you'll be ok!

The Winning Hearts & Minds Cake

from A Homemade Life by Molly Wizenberg

Ingredients:

-7 oz. bittersweet chocolate, finely chopped (I used a mix of 60% bittersweet chips by Ghirardelli & semisweet chips by Kroger....I may have eaten just a few too many of the Ghirardelli chips by the handful to make it to 7 oz.--oops!).  Note:  if you use chips, no need to chop!  Only chop if you are starting with a bar or block of chocolate!

-1 3/4 sticks unsalted butter (3/4 cup), cut into 1/2 inch cubes

-1 cup plus 2 Tbsp. granulated sugar

-5 large eggs

-1 Tbsp. unbleached all-purpose flour

Directions:

1.  Preheat oven to 375 degrees F.  Butter an 8" round cake pan.  If you'd like, line the pan with parchment as well.  I chose not to, because I just left the cake in the pan to serve.  If you plan to remove the cake to a serving platter, go ahead and use the parchment liner.

2.  Put the chocolate and butter into a medium sized microwave safe bowl.  Microwave on high for 30 seconds at a time, stirring often, until smooth.

3.  When smooth, stir in the sugar until incorporated.  Let batter cool for 5 minutes.

4.  Mix in the eggs, 1 at a time.

5.  Add in the flour and stir well to combine.  Batter will be dark, shiny, and silky.

6.  Pour batter into prepared pan and bake for about 25 minutes.  The top will be lightly cracked, the edges puffy, and the center of the cake set.  At about 20 minutes, check the cake by lightly jiggling the pan.  If the center jiggles, return it for another 2 minutes and check again.  Repeat until the center only jiggles a TINY bit.

7.  Remove from oven and let cool on a cooling rack in the pan for 15 minutes.  I chose to just leave it in the pan and serve from there, but if you want to remove to a serving platter, just make sure you cool it 15 minutes first.

Serving suggestions:  top with slightly sweetened whipped cream, ice cream, or powdered sugar.  mmmm.

Keep at room temp in plastic wrap up to 3 days.  Refrigerate up to 5 days.  Freeze in plastic wrap and foil for a month.  Defrost at room temperature for 24 hours before serving, if you choose to freeze, still fully wrapped.

Please visit Orangette for the original recipe and directions!  And check out her book.  I love it!

Sunday Suppers: Ratatouille and Apple Snickers Salad

We went to the farmer's market last weekend and they had a bunch of Japanese eggplants, which is something I've never tried.  Having just finished reading A Handmade Home by Molly Wizenberg, I instantly thought of trying ratatouille.  So, ratatouille it was.  The process was a little time consuming, but apparently the reasoning behind cooking the vegetables separately is that the flavors are enhance, so maybe it was worth it?  Since it is the only way I've ever made it, I can't vouch for that, but it seems like a good theory...

We also had Apple Snickers Salad, a family get together favorite.  It is pretty much a dessert that's ok to eat with your meal because it is called a salad.  And, it's delicious.

So, first up...the Ratatouille.  

Ratatouille

adapted from the recipe in A Handmade Home by Molly Wizenberg

Ingredients:

2 small eggplants (or 1 large).  I used Japanese eggplants, but you can use any kind you have.

2 medium zucchinis, sliced into half moons about 1/3" thick

1 medium yellow onion, thinly sliced

2 large tomatoes, roughly chopped

1 red bell pepper, seeded, cored, and chopped

2 garlic cloves, chopped

1 bay leaf

1 tsp. dried thyme

1/4 c. fresh basil, chopped

1/2 tsp. salt

olive oil

Directions:

1.  Slice eggplant into rounds about 1/2" thick.  Brush each side of the rounds with a layer of olive oil and arrange on a rimmed baking sheet.  Roast at 400 degrees for 25-30 minutes.  Remove and cool, then slice into small pieces.  Set aside.

2.  In a large skillet, heat 1/8-1/4 c. olive oil over medium-high heat.  Add zucchini half moons and saute until tender and golden, about 10-12 minutes.  Remove from pan and set aside, but leave any remaining olive oil in the pan (add a bit more if needed).

3.  Next, toss the onion into the pan and saute until translucent (about 5-6 minutes).  Then add the garlic and bell peppers into the pan.  Saute until the peppers soft (about 6 minutes).  

4.  Add the tomatoes, salt, thyme, and bay leaf to the pan.  Reduce heat to low, cover, and cook for 5 minutes.  Return the eggplant and zucchini to the pan and cook until everything is tender (about 15-20 minutes).

5.  Remove from heat and take out the bay leaf and add the basil.  Taste and add additional salt if needed.

We served our ratatouille over rotini noodles and topped it with parmesan cheese.  This isn't necessarily the traditional way, but it was good!  You might also try serving it with crusty bread, or as a side dish.

Apple Snickers Salad

from my Aunt Kathy

Ingredients

2 apples (I like to use a granny smith and a fuji...use whatever, though), chopped

2 Snickers bars, cut in half length wise, then chopped

approx. 1 cup whipped cream*

Mix all together in a bowl and serve.  Refrigerate leftovers in a covered container, but be warned that apples will get mushy if not eaten within about 12 hours...it's still good, but a bit different texture...

*I like to make my own whipped cream--but you can use store bought if you'd like.

Enjoy!

Tutorial Tuesday: Caramel Sauce

Almost forgot about the tutorial today.  Nothing like the last minute!  Since I am putting this together at the 11th hour, I am missing the finished product picture.  I took these pictures to use last week, but thought I'd make it again and take a "tada" picture the 2nd time around...but, I didn't.  I'll have to add one next time I make this--and there WILL be a next time.  It is delicious.  You would be doing yourself a disservice if you never make it.  And, once you do, you will never be able to buy pre-made caramel sauce again.  It is that good--and that easy!

What to do:

Caramel Sauce

based on a recipe from Simply Recipes

Ingredients:

1 cup granulated sugar

6 Tablespoons butter, cut into tablespoons (squares)

1/2 cup heavy whipping cream

Directions:

1.  Get all your ingredients ready to go.  Once the sugar is melted, you will need to move quickly.  Place the sugar in a heavy saucepan (2-3 quarts) over medium-high heat.  Stir constantly as the sugar begins to melt, using a whisk or wooden spoon (personally, I like to use a silicone whisk because it makes for easy clean up if the caramel hardens on there...).  

Just starting to melt...

Getting there....

2.  AS SOON AS all the sugar crystals have melted and become a dark amber color, remove the pan from the heat.  Don't wait!  Seriously, the sugar can burn and you'd never know it because it still looks amber (trust me...you don't want burnt sugar).  So, again, AS SOON AS it melts and becomes amber, REMOVE FROM THE HEAT! 

note amber color--time to remove from heat!

3.  Immediately whisk or stir in the butter.  Be careful!  The mixture is going to foam up and melted sugar is much hotter than boiling water so you do not want to touch it!  

4.  As soon as the butter is mixed in and it looks smooth, pour in the cream (again, Be Careful! It is still going to foam a little, though not as much as with the butter...).  Continue to whisk/stir until smooth.

5.  Let the caramel sauce cool in the pan about 5 minutes, then transfer to your storage container of choice.  I like to use a 2 cup measuring cup with a lid.  Make it easy to reheat and pour.  

*Imagine a picture of perfectly smooth carmel sauce on top of sweet vanilla ice cream here*

This sauce will keep for about 2 weeks in the refrigerator.  It is delicious on ice cream, vanilla cake, or by itself.  I also want to try it on grilled pears.  Mmmm.

Enjoy!

Tutorial Tuesday: Whole Wheat Pita Bread & Hummus

I have been wanting to bake something for the past week and finally got around to it today!  For the first time, I went with pita bread.  And if you have pita bread, you're going to have to have hummus too.  I think everyone should always keep the ingredients for hummus on hand.  If you have company coming on short notice (or even with notice and you're just short on time), you can whip up a batch in about 10 minutes.  The pita bread takes a bit longer, but if you have a box of crackers or some veggies, you'll be fine.

First up:  the pita bread

Whole Wheat Pita Bread

based on a recipe from Kroger flour

Ingredients:

3 cups whole wheat flour, unbleached all purpose flour, or a combo of the two

*note:  the Kroger recipe calls for only 1 3/4 cup flour.  My dough was still soup, so I upped it to 3 cups.  Not sure what they were thinking...

2 Tbsp. Extra Virgin Olive Oil

1/4 tsp. salt

2 tsp. instant yeast (or 1 packet)

1 1/4 cups room temperature water

Directions:

1.  Place all ingredients into a large stand mixer fitted with a dough hook.  Blend on low one minute, then on medium 7 minutes until dough forms a ball and is soft and stretchy.  (alternately, combine by hand in a bowl.  pour out onto lightly floured surface and knead by hand 12-15 minutes).

2.  Grease a bowl with cooking spray and place dough in the bowl.  Cover bowl with plastic wrap and let dough rise for 90 minutes or until double in size.

3.  Punch dough down and divide into 6-8 portions.  Form each portion into a small ball and wrap in plastic wrap.  Allow to rest for 20 minutes.  Preheat oven to 450 degrees F.

4.  Lightly flour a surface and roll each dough ball into a circle roughly 1/4" thick.  Place onto baking sheets.  Bake on the lowest oven rack for 3-4 minutes, or until puffed up.  Really, they cook super fast.  Mine were almost too dark at 4 minutes.

5.  Remove to a cooling rack.

To serve:  Cut into triangle wedges and serve with a dip (such as hummus), or cut in half and stuff with sandwich fixins'.

Hummus

based on several internet recipes....

Ingredients:

1 16 oz. can chickpeas (also called garbonzo beans), or 2 cups cooked chickpeas.  Reserve 2 Tbsp. of the water from the can or the cooking water if you cook your own.

1 small lemon

2 garlic cloves, peeled

2 Tbsp. tahini*

about 1/4 c. extra virgin olive oil

paprika

Directions:

1.  Place chickpeas, reserved water, garlic cloves, and tahini in the bowl of your food processor.  Cut the lemon in half and squeeze the juice into the bowl (be careful not to get any seeds in there!)

2.  Puree 1-2 minutes until smooth (may need to pulse a few times to help settle the contents).

3.  With the processor on, stream in the olive oil until it reaches the consistency you prefer.  I use a bit less than a 1/4 cup.

To serves:  Place in a bowl and garnish with paprika sprinkled on top.  Serve with pita wedges, fresh veggies, or crackers.

*tahini is sesame seed paste.  You can find it at most grocery stores in the international food aisle, or I find mine at a local Greek restaurant/grocery.

Enjoy!

Be sure to check out this week's awesome tutorial over at Monkeys On The Bed!