Search Results for: pita chips

Pita Chips & 4 Way Hummus

February 26, 2010 by
This is a great pantry dish, and versatile has never been a better word.
I use dried garbanzo beans (also known as chickpeas) because they are so much cheaper than the canned variety and I don’t care for the sludge canned beans come with.
(For every cup of dried beans, add 3 cups of water, soak overnight or for about 6 hours, boil gently until tender, about 1-2 hours)
Cook up a big batch, and freeze in ziplocks in the quantity needed for your favorite recipes. This hummus can be easily doubled or tripled for a party, or you can do some of each since it’s so cheap and simple!
PITA CHIPS
Pita bread
Olive oil
Salt and Pepper
Cut pita bread in half, opening it up.
Cut each circle into 8 wedges, like a pizza.
Lay out on a cookie sheet in a single layer.
Drizzle with olive oil.
Sprinkle with salt & pepper.
(you could get creative with the seasonings if you want here.)
Bake at 350 degrees for 8-10 minutes, until golden and crisp.
4 WAY HUMMUS
Base:
1 cup garbanzo beans
2 T sesame seeds
2 T sour cream
3 T olive oil
2 T lemon juice
salt and pepper, to taste
Combine all in food processor until well blended.
CILANTRO HUMMUS:
Make base, then add 1/2 cup fresh cilantro leaves and pulse briefly.
ROASTED GARLIC HUMMUS:
Make base as directed, but add 1/4 cup roasted garlic
TOASTED SESAME HUMMUS:
Make base as directed, but top with 2 T toasted sesame seeds*
(you could also toast the seeds in the base.)
*To toast sesame seeds, put in dry skillet over med high heat and stir occasionally, until golden and fragrant.
ROASTED RED PEPPER HUMMUS:
Make base as directed, but add in one roasted red bell pepper.
(This one will be slightly thinner consistency than the others, so if you want you could add more beans or omit the oil.)
Filed Under: Appetizers / Dips / Snacks

Baba Ganoush (Roasted Eggplant Dip)

June 14, 2016 by

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I don’t like eggplant… at all.  Or so I thought.  Enter Baba Ganoush.  None of the weird eggplant texture and all smoky, roasted flavor thanks to the long roasting time and smoky spices.  We eat hummus frequently and this is a nice way to mix it up a little bit.  My favorite way to eat it is with cucumber slices but flatbread is good too.  Especially Naan.
And this is actually better made ahead of time, so it’s perfect to make a day or two ahead of time.

Baba Ganoush (Roasted Eggplant Dip)

1 medium eggplant
1/2 tsp kosher salt
2 garlic cloves
2 T lemon juice
1 T olive oil
1 T plain yogurt (low fat is fine)
1 T tahini paste
1/4 tsp smoked paprika
1/4 tsp cumin

Pierce the eggplant 6-8 times and place in a glass baking pan.
Roast at 375 degrees for 45 minutes, then turn over.  Continue baking for 45 more minutes.
Wrap pan with foil and set aside for 15-20 minutes.
Remover outer peel and any larger clumps of seeds in the middle.  Don’t worry about getting all the seeds, but the more seeds that are left in, the more bitter the dip will be.
Break up the eggplant and spread out in the pan. Sprinkle with salt and mix in.
Place in a fine sieve and let drain for 15-20 minutes.
Place in a blender with remaining ingredients and blend until smooth.
Chill (overnight is best) and serve.
If desired, drizzle with olive oil and sprinkle with additional paprika.
Serve with pita bread, pita chips, or cucumber slices.

Filed Under: Appetizers / Dips / Snacks

Herb Hummus

May 19, 2014 by

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I recently taught a cooking with herbs class and I knew hummus had to be on the invite list.  Hummus is kind of my go-to snack when we have company.  I always have cooked chickpeas in the freezer that I cook from dried beans pre-measured in 1 cup amounts. It is incredibly easy to change the flavor of since chickpeas don’t have a strong flavor.   I don’t normally have tahini on hand, but if you do and prefer, you can substitute that for the sesame seeds.  Tahini is just ground sesame seeds, which you can make in your food processor, and while to stuff from the store shelf is smoother than I can get, I think the texture of my hummus is fine.
You could do many different combinations of fresh herbs, or even throw in a couple spoons of fresh basil pesto which is one of my favorite ways.
Hummus isn’t limited to just being a dip, you can also use it for a spread on sandwiches or wraps (I particularly like it paired with warm naan bread!).

HERB HUMMUS
1 cup cooked garbanzo beans
2 T sesame seeds
2 T sour cream
3 T  lemon juice
3 T olive oil
1/2 cup fresh baby dill
1/3 cup fresh cilantro leaves

Place everything in the bowl of a food processor (or blender) and puree until smooth.  Serve with pita chips, tortilla chips, or rice crackers.

Filed Under: Appetizers / Dips / Snacks

Greek Salad

August 15, 2012 by


I’ve served this salad 2 ways, and I can’t decide which way I like it better.  One way is to just toss it all together, the other is to serve the feta on the side with some fresh basil, and alongside some homemade hummus and paprika roasted chickpeas.  (Both ways with some soft wrap bread of course, although pita chips would be good as well.)

Either way you serve it, it’s quite yummy and I love it for a cool summer dinner.  If you want, you could serve it with some grilled chicken, or maybe even grilled lemon chicken.  Yeah, that would be good. 🙂

GREEK SALAD
2 roma or 1 large tomato, chopped
1 English Cucumber, chopped
1/2 large red onion, chopped
1/2 cup kalamata (or black if you prefer) olives, halved
feta cheese (on the side with a little fresh basil, or crumble directly into the salad)
To taste: olive oil, lemon juice, kosher salt, and black pepper

Combine the tomato, cucumber, red onion, and olives in a bowl. (And feta if using directly in salad).  Drizzle with olive oil and squeeze fresh lemon juice over the top.  Sprinkle with salt and pepper and gently toss.

Filed Under: Salad / Dressings

Spinach Artichoke Dip

March 27, 2012 by
I looked at the calendar this weekend and was shocked to realize Easter is in 2 weeks.  TWO WEEKS.  Where is this year going?
All though, I am really excited for spring, I can’t wait to get the garden planted.
I wanted to share this super quick, easy, and delicious dip- it would be a great appetizer if you’re having company over for Easter, or even just for a movie night treat.
I’ve tried a few versions of this dip, but I really think the addition of roasted garlic makes it so much better.  Of course, I think roasted garlic makes everything better… don’t you?
HOT ARTICHOKE AND SPINACH DIP
6 oz cream cheese (light is fine, but no fat free)
10 oz frozen chopped spinach, thawed and drained
1/4 cup sour cream
1/4 cup mayo
1/2 cup grated parmesan
1/4 cup roasted garlic
6 1/2 oz jar artichoke hearts, drained and chopped (about 3/4 cup)
1 tsp onion powder
salt and pepper to taste
(You could also add a pinch of red pepper flakes if you like it spicier).
Mix everything together in a medium bowl, except the parmesan.
Spread in a dish (I use 3 mini quiche dishes, about 4 1/2 inches across, so I can keep the other 2 warm in the oven while the first is eaten.)
Top with parmesan (alternatively, you can just mix it in as well).
Bake at 425 degrees for 18-20 minutes or until golden brown.
Serve hot with crackers, pretzel sticks, or pita chips.
Filed Under: Appetizers / Dips / Snacks

Chickpea Salad

February 21, 2011 by
 
 
 
We’ve actually been getting snow around here recently which in crazy for this time of year!  The bulbs I planted in the fall are poking up and it’s making me hungry for spring and the garden.  This dish definitely helps, it is so easy and fresh, like many of the dishes I make in the spring.  It’s very addictive, every time I make it I can’t stop eating it!  It makes a great appetizer too, and can easily be made ahead of time.
 
CHICKPEA SALAD
Recipe by My Stained Apron
 
1/2 cup basil leaves, chiffonade
1 cup grape or cherry tomatoes, cut in half
1 English cucumber, diced
1/2 red onion, sliced thin
1 can chickpeas, rinsed and drained
salt and pepper to taste
Juice of 1/2 a lemon
Drizzle olive oil
2 oz feta cheese, optional
 
Combine everything except lemon juice and olive oil in a bowl.  Toss together and drizzle with lemon juice and olive oil.  Toss together gently and adjust seasoning if needed.
Serve with pita chips.
 
Filed Under: Salad / Dressings

Sourdough Yogurt Flatbread

April 16, 2021 by

5 ingredients (including the salt) combine to make the most soft and tender flatbreads. I use these to serve with shawarma or hummus, for wraps and in place of tortillas. They come together so quickly and easily and are easy enough that young kids can help make them as well.
I purposefully feed my starter extra so I have can make a big batch of these.

One trick for rolling these out, don’t flour your board. Instead use a spray bottle to spray a little water or olive oil on your counter occasionally to keep the dough from sticking.
When using flour to roll out the dry flour will burn faster when you cook the flatbread and working extra flour in dough can make it dryer and less tender.
Cooking in a dry iron skillet is my favorite method but a griddle or other skillet would work as well.

You’ll know it’s time to flip when you get some bubble action!

These keep well in a ziplock bag at room temperature or in the freezer for longer storage. Just keep in mind if you brush them with a little melted butter and sprinkle with salt or cinnamon and sugar you WILL need to make an extra batch.

Filed Under: Bread, Quick & Muffins, Sourdough Tagged With: ,

Chicken Shawarma

September 8, 2016 by

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So often I’m asked “what’s in this?! It’s so good!” And it’s usually the spices that get that reaction.
This dish is incredibly simple to make but boy, does it pack flavor.  Using yogurt to marinade helps tenderize the chicken and keep it moist.  You can serve in with Naan or pita bread along with hummus, baba ganoush, and cucumber salad.  Or with some rice and veggies too.  Don’t skimp on the spices, they make it amazing!

CHICKEN SHAWARMA

1 1/2 -2 lbs boneless skinless chicken (breasts or thighs)
olive oil, for cooking

For marinade:
1 cup plain yogurt (low fat is fine, but not fat free)
1/4 cup olive oil
8 cloves garlic, minced
1 T cumin
1 T smoked paprika
1 tsp turmeric
1 tsp kosher salt
1/2 tsp black pepper

If using chicken breasts, butterfly or cut into strips so they are similar in size and there is more surface area for the marinade to get in and flavor.
Whisk together all the marinade ingredients in a medium bowl until well combined.  Add the chicken, cover and place in the fridge to marinade for at least an hour.  Sometimes I do this in the morning, for cooking that evening for dinner, but I wouldn’t do earlier than that.
Heat a skillet or griddle over medium high heat and drizzle with a little olive oil.
Remove from marinade and cook (working in batches as needed so as not to overcrowd the pan.)  Flip after browned on one side, then cook until heated through.
Cut chicken in strips and serve.

Filed Under: Chicken / Turkey

Greek Kale Salad

April 22, 2015 by

Greek Kale Salad
Kale may be an old food fad, but it remains one of my favorite foods.  The trick with kale is it needs some time to soften up.  The best way to do this is to chop it finely and dress it with an acidic vinaigrette and rub it into the leaves.  Then let it sit for a bit while you prepare the remaining ingredients so it can continue to soften up.
This is especially good served with homemade Naan bread and some lemon grilled chicken… and maybe some hummus too. 🙂

Greek Kale Salad
GREEK KALE SALAD

1 bunch kale, stem removed and finely chopped
1 cup cucumber, peeled, seeded, and diced
1 1/2 cups cooked chickpeas (if using canned, drain and rinse well)
1 1/2 cups diced tomatoes (or halved grape or cherry tomatoes)
1/4 cup finely diced red onion
1/2 cup sliced olives
1/2 cup crumbled feta cheese

Vinaigrette:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Place vinaigrette ingredients in a jar and shake well to combine (You can also blend in a blender or whisk together in a bowl).
Toss the kale with the vinaigrette and massage into the leaves.
Prepare the remaining salad ingredients while the kale softens.  Toss all together.

Filed Under: Salad / Dressings

Pressure cooking beans

January 4, 2012 by
One of my favorite kitchen tools is my electric pressure cooker.
If you’ve ever used stove-top pressure cooker before, forget everything about that.  It’s so easy and simple to use.
Throw your ingredients in, lock the lid, and press a few buttons.  I bought mine a few years ago at Costco for about $70 and I think it has paid for itself.  I started with a Cuisinart brand pressure cooker but have since switched to using an Instant Pot.  I really like that the bowl is stainless versus the non stick coated in the Cuisinart.
My dislike for sludgy canned beans were a big reason for buying one.  They are so expensive compared to dried (and also never quite as good), but some days you just don’t have time (or didn’t plan ahead enough) to cook dried beans.  Now I can cook UN-soaked dried beans quickly and they turn out great.  I also like the pressure cooker for cooking meats quickly, especially things like pork to shred for tacos, or pulled pork sandwiches, whole chickens, etc.
What I love to do is cook a large batch (especially of Garbanzo beans, which I use frequently), and freeze them after they are cooked.  That way I have cooked beans on hand for a quick batch of hummus whenever the needs arises.  If you don’t have a pressure cooker, you could cook a big batch of dried beans on your stove top and do the same thing.
 A little work and planning ahead of time sure helps when you have a crazy day!
You can either freeze them drained in ziplock bags or in freezer containers covered with the cooking liquid.  If you are using them to make hummus or refried beans this can be handy since you can puree using the liquid as well for a more smooth and creamy texture.



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Filed Under: Freezer