Feeds:
Posts
Comments

Posts Tagged ‘pita’

by Sarah Steimer

Pita pizzas with mint-arugula pesto

In the mood for pizza, but don’t quite have the time to make dough? Use some pitas! I used whole wheat for this recipe, which made for perfect little personal ‘zas.

(more…)

Read Full Post »

by Caitlin Saniga

Feta-dill chicken salad in pita pockets

Faithful, long-time blog readers may recall a certain $6 Snack post I wrote that featured hummus from Aladdin’s in Akron, Ohio. Hummus is my favorite appetizer to order whenever I’m home and in the Aladdin’s neighborhood. But the chicken salad pocket is my favorite entree. It has a distinctly Mediterranean taste to it — from what I guess to be feta, lemon and tahini. Toasted almonds are nice touch, too. Here’s my attempt at recreating the chicken salad, and I think it’s a close match.

(more…)

Read Full Post »

by Caitlin Saniga

White bean-spinach dip

In a hummus rut? This spinach-bean dip mixes up the routine with a dash of color.

(more…)

Read Full Post »

by Sarah Steimer

I've been doing a lot of dinners this summer that are just a little of this a little of that — all tied together with some sort of dip or spread. This hummus was something a bit different with its roasted garlic flavor, but I'd add even more next time.

I’ve been doing a lot of dinners this summer that are just a little of this a little of that — all tied together with some sort of dip or spread. This hummus was something a bit different with its roasted garlic flavor, but I’d add even more next time.


(more…)

Read Full Post »

by Sarah Steimer

This bread was a spur-of-the-moment baking decision. I expected it to be a lot more involved, not entirely sure how the magical pockets worked out, but it was pretty simple and required hardly any baking time (mostly just needed rising time).

This bread was a spur-of-the-moment baking decision. I expected it to be a lot more involved, because I wasn’t entirely sure how the magical pockets were created. It ended up being a pretty simple process and required hardly any baking time (mostly just needed rising time).


(more…)

Read Full Post »

by Caitlin Saniga

I loved the spicy arugula and onion flavors paired with the mellow avocado and egg.

  • 2 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 hard-boiled eggs, chopped
  • 1/2 avocado, pitted and diced
  • 1/4 cup finely diced red onion
  • salt and pepper
  • pitas, for serving
  • arugula, for serving

In a small bowl, mix together the mayonnaise and mustard. In a separate bowl, combine the egg , avocado and red onion. Use a spatula to distribute the mayonnaise mixture of the egg mixture. Gently stir to combine. Season with salt and pepper. Serve inside pitas with arugula.

Makes about 6 pita halves.

Read Full Post »

by Sarah Steimer

This was the first time I’ve ever cooked with fava beans. I still have a lot left over in the freezer, so any recipe suggestions would be greatly appreciated!

  • 1 cup cooked fava beans
  • 1 cup chickpeas (from a can)
  • 3 cloves garlic
  • 1/2 medium onion, chopped (about 1/2 cup)
  • handful fresh parsley, chopped
  • 1 lemon, juiced and zested
  • 1 teaspoon baking powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • salt and pepper, to taste
  • 1/4 cup whole wheat flour
  • 2 tablespoons olive oil

Place the beans in a food processor and pulse until they are crumbled, but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined.

Transfer mixture to a bowl and add flour a little as a time, only using as much as needed. The mixture should stick together but not be dry.

Drizzle olive oil on a baking sheet or glass dish. Form mixture into balls or patties, each slightly larger than a golf ball and place on the sheet about an inch or so apart.

Bake at 425 degrees for 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.

Makes 12 pieces of falafel.

For the dressing

  • 1/2 cup tahini
  • 3 lemons, juiced and zested
  • 1 tablespoon toasted sesame oil
  • 1/4 cup chopped parsley
  • 2 scallions, chopped
  • 1 large clove garlic, minced
  • 1 teaspoon sriracha (optional)
  • up to 1/2 cup water
  • salt and pepper to taste

Combine all ingredients in a food processor or mix by hand. Refrigerate.

Serve the falafel in a pita pocket with the dressing, spinach or lettuce, tomato and cucumber slices.

Recipe from: SparkRecipes

Read Full Post »

Older Posts »