Pita Pocket Time

Hey All!

Sorry it's been so long since my last post! I have tons of recipes to post, but unfortunately not that much time to get it done. Even worse is that I'm running into the problem of forgetting to take pictures of my recipes before I scarf them down!!! I'm trying to get better at documenting because let's face it, a recipe without a picture just isn't fun!

Not to mention that in the past few weeks I've had to deal with a sick husband and now I'm sick! I just can't seem to catch any breaks!

I did, however, find a picture of one of our favorite meals, especially in the summer: Pita Pockets! Enjoy!

History behind the recipe:

During my three years at UCSB perhaps my favorite place to eat was this little place called "The Pita Pit". You may have heard of them, it is a chain, but there was nothing better than a bike ride to "The Pita Pit" and eating the best pita ever out in the sun. When I moved to Utah I was so bummed that there were no Pita Pit's to be found. The only one I succeeded in finding in the whole state was in Logan, 6 hours north of us :( So, either I gave up the pita or attempted it on my own. I tried it on my own and it turned out pretty well! It's no Pita Pit, but it's still a favorite of ours in summer.

Recipe

Foreword:

The best thing about pitas is that you can put anything your heart desires in them and they pretty much always turn out bomb. The following ingredients are ones that I like on my pita, feel free to add or subtract what ever you wish!

Ingredients:

Pita Pockets (white or wheat) Make sure they are pita pockets and not just pitas! You need the pocket!

Boneless Skinless Chicken Breasts (defrosted)

Olive Oil

Oregano

Garlic Powder

Salt

Pepper

Romaine Lettuce or Spinach

Tomatoes

Cucumbers

Kalamata or Black Olives

Avocado

Sprouts

Pepperocinis 

Hummus

Red Onions

Greek Dressing (from previous post)

Hardware:

Cutting board

Knives

Microwave, toaster oven or oven

Serving plates

Spreading Knife

Medium Saute Pan 

Cooking Tongs

Method:

1. Cut up all veggies and set aside. 

2. Make the Greek salad dressing and dress your veggies.

3. Heat 1 or 2 tablespoons of olive oil in the medium saute pan over medium high heat and add chicken breasts. While chicken is cooking sprinkle on the garlic powder, salt, pepper, and oregano over them. Cook for about 5 minutes on each side and move the chicken to a cutting board. After they cool for about 5 minutes, cut them into manageable pieces.

4. Warm up the pita's in a microwave or toaster oven or oven for about 5 minutes on a medium heat. Cut the pita in half and carefully open up the pockets ( it is really easy for the pockets to tear so be careful! That said, having a few tears won't make them any less tasty).

5. Spread Hummus (or whatever your choice of spread) onto the insides of the pitas. Stand pita up and add chicken with the salad/ veggie mixture on top. Top off with avocado and sprouts!

Enjoy!

  

Corn Egg Drop Soup!

The History Behind

I grew up in California where real Chinese, Japanese, and all types of Asian food are a staple of an eating out on the weekend diet. I miss it! This Corn Egg Drop Soup brings me back to huge weekend extended family dinners at our favorite Chinese Restaurant.... so it's a keeper! This soup is good as an appetizer with pot stickers, stir fry or sushi, although I wouldn't make it a whole meal, unfortunately it's not really filling. However, it's perfect for a warm soup on a cold night followed by an array of Asian delicacies so I think it's worth posting about!

Recipe

Ingredients: 

3 1/2 cups Chicken Broth

1/4 tsp. Ground Ginger

1/4 tsp. Garlic Powder

Salt to taste

Pepper to taste

3 green onions, chopped

2 cups of corn (fresh or frozen)

1 1/2 tbsp. Cornstarch

2 eggs, beaten

Hardware:

Knife

Cutting Board

Soup Pot or Medium Sauce Pot

Fork

Small bowl

Measuring cup

Spoon

Soup spoon or ladle

Serving bowls

Method:

1. Cut all your veggies and gather all of your ingredients together.

2. Pour 3 cups of the chicken broth into the sauce pot/ soup pot. Stir in the ground ginger, garlic powder, a little salt and pepper, the green onion, and corn into the sauce pot and bring to a boil. 

3. In the measuring cup stir together the remaining 1/2 cup of broth and the cornstarch until smooth. Slowly add to the soup in the sauce pot. Return the soup to a boil.

4. In a small bowl, beat the eggs with a fork. Stir the soup in a clockwise direction and slowly add the egg to the boiling soup. The egg will cook quickly. 

5. Taste the soup and adjust the seasoning. Top with fresh ground pepper and enjoy!

I'm Back!

Sorry for that extended vacation from blogging! My life after work has been a mixture of busyness, exhaustion and overall laziness! But I have been cooking a lot of new things, baking homemade brownies, and thinking of recipes that I already have in my box that would be good to share with you all. I am proud to report that I have tons of recipes to share! A whole list!!! I will try my best to post them as fast as I can so you have more of a variety to choose from! 

Also, I thought it would be fun to make this an interactive blog. If you have a recipe you would like to post, write an entry and I'll place it on here to share with everyone! Also, if there is anything that you would like a recipe for that I haven't posted on, let me know and I will find one and work it out for you! It would be fun to see this blog provide new recipe ideas for my readers and maybe provide some recipe ideas for me! 

The next post will be for a Corn Egg Drop Soup which is a great appetizer to pot stickers or stir-fry or even sushi! Enjoy!

Greek Salad

History behind the recipe

One of the things I miss most about California are the awesome Greek and Lebanese restaurants! There are none here in Cedar and I haven't found one worth mentioning in St. George! Meaning, no Greek Salad! So, after looking at other recipes and mixing them and adding my own twist, I came up with this recipe!

Recipe

** If you noticed, this post and the last do not have amounts for each of the ingredients, that is because with these recipes I don't really measure, I just go with it. So, feel free to make a big salad or a little one, and add as much of each of the ingredients as you like, it's up to you!

Ingredients:

Romaine lettuce (This is the best kind of lettuce but you can use baby spinach if you would like)

Tomatoes (red vine are always the best)

Red Onions (sliced thinly)

Cucumbers (Hot House or Persian)

Raddish

Pickled Turnips (I can only find these in CA, and I was out when I made this particular salad, but I recommend them highly!)

Feta cheese (optional, as are the turnips)

Extra Virgin Olive Oil

Kosher Salt

Black Pepper

Garlic Powder

Dried Oregano

Lemon Juice

Cayenne Pepper (a little dash for some spice)

Hardware:

Stainless Steel Bowl

Cutting Board

Knife

Tongs

Serving Dish

Method:

1. Wash and cut up all the veggies and place in a stainless steel bowl. (If need be, pat a little dry to help the olive oil stick better.)

2. Drizzle olive oil on the lettuce and veggies, add a little salt, pepper, garlic powder and dried oregano (better to start light and add more if need be after tasting). Dash on some cayenne if you wish.

3. Cut lemon in half and squeeze lemon onto lettuce, 1 or 2 good squeezes should do (squeeze with cut side up to prevent seeds from falling in).

4. Toss with tongs and TASTE! Adjust seasoning as you see fit! Add feta cheese if you desire and arrange in the Serving Dish.

Enjoy!

This salad is great with any kind of main dish and can also be used in a pita pocket with a little hummus for a great sandwich!

Roasted Potato Fries!

History behind the recipe

Potatoes have to be one of our favorite staples and while we love french fries, we aren't big fans of frying our own... it's messy, time consuming, not the healthiest way to enjoy a potato and let's face it, you are left with a crap load of cooking oil after. One day a while ago (I'd say probably in our second year as a couple) we came up with this recipe and it has been a favorite ever since! We eat them with burgers, with sandwiches, with fish, with steak... with everything really and they never disappoint!

Recipe

Ingredients:

Potatoes (red or russet, either will work)

Olive oil

Salt

Black Pepper

Italian Seasoning

Dried Oregano

Garlic Powder

Dried Basil

Hardware:

Toaster Oven or Oven 

Cutting Board

Knife

Stainless Steel Bowl

Toaster Oven or Oven baking sheet

Nonstick Spray 

Serving Bowl or Platter

Method:

1. Wash potatoes and cut them into fries, we like to keep the skins on, but to each their own. (If you are using a regular oven, preheat the oven to 425.)

2. Pat dry (they don't have to be completely dry, just dry enough to allow the olive oil to stick to them). Place in stainless steel bowl.

3. Drizzle olive oil over potatoes in bowl, then sprinkle the salt, pepper, Italian seasoning, dried oregano, garlic powder and dried basil over the potatoes ( You can add as much or as little of these seasonings as you like, it's up to you. Rule of thumb is that if you can spell the spices on the potatoes, you are good to go. Also, if you have a desire to make these a little spicy adding crushed red pepper flakes is a great way to achieve that!)

4. With your hands (I know, they will get all covered in oil, but it's worth it) mix the potatoes with the olive oil and spices.

5. Spray the baking sheet with nonstick spray and add potatoes, make sure they are a single layer on the sheet to ensure even cooking.

6. Place in toaster oven or regular preheated oven and cook for about 20 minutes, they should be brown and cooked through (Watch them closely! They have a tendency to burn quickly, once you see they are browned take them out!).

7. Take them out of the toaster oven or oven and put in your bowl or serving platter.

Enjoy!

These go great with ketchup or my secret sauce that I mentioned in the Veggie Burger post!

Veggie Burgers, Secret Sauce and Sauteed French Beans, Oh My!

Story behind the recipe

I love veggie burgers- they are nutritious and delicious and a nice change from the regular beef patty- but, unfortunately, I haven't been able to find a restaurant in this tiny town with a good one and the ones at Wallyworld are filled with soy and God knows what else! Luckily, a few Sundays ago I woke up and turned on the television for a little and right there was Guy Fieri making them! It was like a sign from above! So, I found his recipe (which I guess was originally his sisters?), adapted it to my liking, added some of my secret sauce and put it with a side of sauteed french beans for the most delicious dinner! Here are the recipes:

Recipe

Ingredients:

For Veggie Burgers:

4 Tbsp Olive Oil

3 Tbsp diced Red Onion

2 Tbsp diced Black Olives

2 Tbsp diced Red Bell Pepper

1 1/2 tsp diced Jalapeno (or Serrano)

1 1/2 Tbsp diced Garlic

1 Tbsp diced Artichoke Hearts (packaged in water, not marinated)

1/2 cup Black Beans (drained)

1/2 cup Chickpeas (drained)

1/2 cup White Beans (drained)

3/4 cup Rolled Oats

1 Tbsp Italian Seasoned Bread Crumbs

1 Tbsp Panko Bread Crumbs (or just use 2 Tbsp of on or the other, italian bread crumbs or panko)

1/2 tsp Hungarian Paprika

1/2 tsp chili powder (if you don't have this you can add just a touch more of every other spice to make up for it, I added cayenne pepper too)

1 tsp Dried Oregano

1/2 tsp Red Chili Flakes

1/2 tsp Ground Cumin

1/2 tsp Celery Salt

1/4 tsp Ground Sage

1 Egg

Hamburger Buns for however many patties you plan to eat, or you can use pita bread!

Lettuce, tomatoes, sliced Artichoke Hearts (for condiments on the burger)

For Secret Sauce:

3 Tbsp Ketchup

3 Tbsp Mayonnaise

1 tsp garlic powder

3 or 4 Grinds of Black Pepper

For Sauteed French Beans:

I package French Beans or Green Beans (I get them packaged at Walmart, because the bin ones are usually nasty)

3 Tbsp Olive Oil

2 tsp Sesame Seed Oil (optional)

1 Tbsp Garlic Powder

1 pinch Kosher Salt

4 grinds of Black Pepper

2 tsp Sesame Seeds

Hardware:

For Veggie Burgers:

Food Processor (don't sweat if you don't have one, you can get buy without it)

1 large bowl

Measuring cups and tablespoon/teaspoon measures

Cutting Board

Knife

1 small bowl

1 Heat Safe Spatula 

1 Saute Pan

Saran Wrap

A 1 cup dry measure

Serving Plates

For Secret Sauce:

1 Small Bowl

1 Spoon

For Sauteed French Beans:

1 Cutting Board

1 Knife

1 Saute pan (I prefer nonstick for these)

1 Heat Safe Spatula

Method:

For Veggie Burgers:

1. Dice all of your fresh veggies and in a Saute pan over medium heat add 2 1/2 Tbsp Olive Oil, add fresh veggies (the first 7 ingredients) and cook for about 5 minutes or until they are translucent and soft. Once veggies are done, transfer them (and the olive oil you cooked them in) to small bowl for cooling.

2. Measure out the three types of beans and add them to the food processor. Pulse for about 30 seconds until some of the beans are mused but you still have some whole beans. Move the beans from the food processor to the large bowl. If you don't have a food processor you can mash the beans with a potato masher, your hands or a fork into the large bowl until you get the same texture.

3. Measure out your spices and add them to the large bowl with the beans, add the cooked veggies (with their cooking oil), add the bread crumbs and the egg. Mix with the spatula to mix egg in and finish mixing with your hands.

4. Place a piece of saran wrap in the dry 1 cup measure, add the mixture on top of one half of the saran wrap and fold over the rest of the saran wrap on top. Press the mixture into a patty shape using the shape of the cup measure. You should get about 4 or 5 patties using this method. Place the individually wrapped patties in the fridge and cool for 30 minutes (unfortunately you need the cooling period so the patties stick together for the cooking process).

 Mixture in saran wrap, ready for pressing!

Pressing into patties!

Finished patties ready for cooling!

5. Once the patties are done cooling, add the rest of the olive oil to the saute pan and heat it over a medium heat. Add the patties and cook for about 3 minutes on each side! 

6. Place the cooked veggie burger on a hamburger bun and garnish with special sauce, lettuce tomato and artichoke hearts, or whatever your heart desires! Enjoy!

For Special Sauce:

*Note I prepare this sauce during the cooling period for the veggie patties.

1. Mix ketchup, mayo, garlic powder and pepper in a small bowl with a spoon, taste and adjust as necessary.

For Sauteed French Beans:

*Note I start cooking these about 3 minutes before the patties if I am using two saute pans. If you only want to use one saute pan or only have one, cook these first before heating up the patties.

1. Cut off the tips of the beans and make sure they are washed.

2. Add olive oil to a saute pan over medium heat, add french beans and cook for about 5 minutes or until the beans are mostly cooked on the inside.

3. Once the beans are mostly cooked add the garlic powder, pepper, salt, sesame oil and sesame seeds to the pan and mix to coat the beans in the mixture. Cook for about 2 or 3 more minutes or until the beans are done and flavors have combined. Pour from the pan onto your plate with the burger and enjoy!

This has fast become one of my favorite dinners! Obviously, the veggie patties are slightly work intensive so I prepare them on the weekends when I have more time and freeze or refrigerate the rest for during the week or the next week since they only take 6 minutes to cook! The french beans and secret sauce are super quick so they can be made anytime: weekend or week. If you are looking for a different side for these patties try my oven roasted potato fries (I'll post the recipe soon!).

Also, my hubby is not really a fan of veggie burgers so when I have these he eats a regular burger and everyone is happy!

Update!

I've taken a few days off of blogging because I have been sick! Yup! That's right, apparently taking care of your sick husband for a week plus does not earn you good karma... it just allows you to get sick the very last day he is. Bleh.

But I haven't stopped cooking! I've tried veggie burgers, egg drop corn soup, cookies and a cilantro ranch dressing in just the past few days! The veggie burgers I plan to make again soon because the first time resulted in a mix up in ingredients and thus granola bar type veggie burgers (great flavor but not so bueno texture if you know what I mean) and I am still working out some kinks in the dressing, but the corn soup and cookies turned out awesome! Now that I am feeling better I plan to post again really soon.... hopefully tonight ;)

Till then, stay classy San Diego.

(Why, yes, I do love "Anchorman: The Legend of Ron Burgundy")

Chicken Tortilla Soup :)

 

History

This is by far one of our favorite soups! It is great for a cold day or perfect during the summer since it's light! We love to add our own homemade tortilla strips and avocado on top for a filling meal!

Recipe

Ingredients:

For Soup:

2 Tbsp Extra virgin olive oil

3/4 of a small onion, diced

2 Tbsp minced garlic

2 jalapenos, finely diced (you can use Serranos if you wish for it to be a bit spicy or you can devein one or both of the jalapenos if your prefer it more mild)

2 tomatoes, diced

4 cups low-sodium chicken broth

1 can fire roasted diced tomatoes with garlic

1 can black beans, rinsed and drained

2 cobs of corn (cut the corn off the cob)

4 chicken tenderloins or any cut of chicken, boneless and skinless

1 Tsp cumin

Salt and fresh ground pepper to taste

2 cubes of tomato chicken bouillon

1 lime, juiced

1 cup of fresh cilantro leaves

For tortilla strips:

3 cups Canola or vegetable oil (for frying tortilla strips)

4 small corn tortillas, cut into thin strips for frying

Kosher salt to sprinkle on top

For garnish:

1 avocado, pitted and sliced

1 cup shredded cheese (a mexican blend would be best for this dish)

1 or 2 Tbsp sour cream

Hardware:

Knife

Cutting board

Small skillet

Large pot 

Cast iron pan (for frying)

Can opener 

Paper towels

Tongs

Large spoon

Ladle

Serving bowls

Method:

1. Chop all of the vegetables, slice the corn off the cob, slice the avocado for the garnish, strain and rinse the black beans, and open the can of fire roasted tomatoes.

2. In the large pot heat the olive oil over medium high heat and add the onions. Cook for 2 minutes or until onions have softened.

3. Add the garlic, jalapenos, and fresh tomatoes and cook for another minute.

4. Pour the chicken broth, canned tomatoes, corn, beans, bouillon cubes, cumin, pepper and two pinches of salt into the pot and bring to a boil. Reduce to a simmer and cook for 15 minutes.

5. In the meantime, saute chicken tenderloins in the small skillet with olive oil, salt, pepper, garlic powder and cumin until cooked. Once finished slice with a knife and set aside.

6. Put the canola oil in the cast iron pan and heat until 300° F. Slice corn tortillas into strips and place in the oil, fry until golden, take out and drain on paper towels, sprinkle with some kosher salt.

7. After simmering the soup for 15 minutes, add the cooked chicken into the soup and add the juice of one lime. Simmer for 5 minutes and then add cilantro. Taste and adjust salt, pepper and cumin.

8. Ladle soup into bowl and top with sliced avocado, tortilla strips and sour cream.

Chow down!

For a healthier version of tortilla strips, grill a flour or corn tortilla until crispy and then slice into strips. For a heartier soup, feel free to add white beans as well.

Chicken Curry!

 History Behind the Recipe

I LOVE Indian food and I LOVE curry!!! Aaron, unfortunately, does not. But sometimes I get the opportunity to make it just for me, when he chooses to eat one of his favorites which I wont eat (mainly anything with cheese!). Believe it or not, this is actually the first time I've made curry on my own and it turned out great! I had plenty for leftovers and it was great for a cold day!

Recipe

Ingredients:

2 Tbsp Curry Powder

2 Tbsp Water

1 Tsp Cumin

1 Tsp Cayenne pepper

3 Garlic cloves, minced

1 Tsp Tomato Paste (I didn't have any when I made this recipe so I simply subbed some ketchup and fire roasted tomatoes in its place)

3/4 Tsp Kosher salt

1/4 Tbsp Black Pepper (freshly ground)

1 Tbsp Extra virgin olive oil

3/4 of a Large onion, chopped

1 Potato, skin on, cut into 1 inch cubes

1 cup of carrots, cut into 1 inch cubes

1 cup of celery, cut into 1 inch cubes

1 Tbsp of jalapeno or Serrano pepper, diced (you can use bell pepper if you prefer a milder flavor to your curry) 

6 chicken tenderloins (or 1.5 lbs of boneless, skinless chicken of your choice), cut into 1 inch cubes

1 cup Chicken broth (low sodium)

1 Tomato chicken bouillon cube

1 handful of washed cilantro

2 cups of rice, white, brown or rice pilaf works, 1 cup of water (should be enough for 4 people)

Hardware:

Knife 

Cutting board (one for chicken and one for veggies)

2 bowls (1 for spice mixture and one for serving)

Tbsp, Tsp and cup measures

1 wooden spoon for mixing

Rice cooker (or pot for cooking rice)

Large pot or skillet (for curry)

Method:

1. Combine the first 8 ingredients in a small bowl and set aside.

2. Cube onion, potato, carrots, celery and chicken. Dice jalapenos.

3. Place the large pot over medium heat and add the 1 tbsp of olive oil  and onions and sauté until tender, usually about 3 to 4 minutes.

4. Add spice mixture to the onions and sauté another minute.

5. Add potato, carrots, celery, chicken and jalapenos to the pot and combine with the onions and spice mixture. Make sure to coat all the vegetables with the spice mixture.

6. Add the chicken broth and tomato chicken bouillon cube to the pot and bring to a boil then reduce to simmer and cover. (Make sure there is enough broth mixture to cover the veggies and meat, if there isn't add a little more broth and add a dash or two of all the other spices to make sure it doesn't become watered out.)

7. Start rice in rice cooker or another pot ( rice is usually two to one, so for every cup of rice add two cups of water).

7. Simmer curry for 30 minutes, until veggies are fork tender, stirring occasionally to prevent against sticking at the bottom. Taste curry and season as needed. Add 3/4 of cilantro and stir in, reserve a little for topping the curry.

8. Serve warm over rice and top with remaining cilantro.

Enjoy!

P.S. When saving extras, I usually keep the curry separate from the rice. Curry can be refrigerated up to a week or frozen for longer.