Of all the bread recipes I’ve ever made, Pita Bread has the be the easiest. Sure, you have to roll it out, let is rest for 5 minutes, and then flop it onto a cake-rack (I used a clean BBQ’s rack). This recipe makes 5, 6-7″ pita and you only use half of one for each burger. We’re making hummus next so we can wipe the rest out. You can freeze them, but they’re usually last about a week in the fridge.
Ahh, Kale. It’s such a love-hate relationship. I’ve always been romanced into making a kale salad by virtue of it’s sheer beefy-ness when it came to how healthy and fiber-rich it is…only to be disappointed halfway through because it’s just too bitter for me.
Then this recipe came along. It magically transforms shreds of kale into thin, crispy, and tasty pieces of healthy goodness. The flavor is similar to roasted pumpkin seeds. Don’t be surprised if you end up mowing through a whole bunch. I know we destroyed 2 whole bunches in less than 10 minutes.
Sweet potato bread is basically an excuse to eat pound cake. It’s dense and rich, but has a whole lot of sweet potato in it, so you don’t feel as bad about eating half a loaf. Much like banana bread, this recipe relies on a nice slow cooking time which results in a sweet crust and a dense crumb. Dusted with powdered sugar or just straight-up, this is a keeper.
I found this recipe when I was too lazy to go to the store to get a dressing for a Chinese Chicken salad idea I was craving.
Free of any preservatives and chemical additives, this dressing also doubles as a killer marinade for chicken. Add the ingredients to a jam jar, cap it, and shake it up before use and you’ll never go back. :)
Hello all! Happy November! In spite of the explosion of inexpensive Halloween candy now 50% off, I still feel the need to make something a bit sweet.
The history of the Oreo is pretty cool as well. It all began in 1912, and originally the Oreo was a mound-shaped cookie and “available in two flavors; lemon meringue and cream”. The cream variety won out, and over the years the Oreo changed in shape and consistency, ballooning to countless varieties such as “double-stuff”, “strawberry milkshake”, and “blueberry ice cream”, to name a few. Products which contained or were inspired by Oreo cookies range anywhere from ice cream flavors to pie crusts. For more information on the history, as well as speculation as to the origin of the name, check out the Wikipedia article.
NOW, here’s the goods. This is easy enough, essentially make an even number of cookies, then sandwich the filling by wiggling the two halves together.
I found some pretty beautiful Granny Smith apples at the store this past week and this recipe really does the trick. It’s quick and simple, and perfect to set up right before making dinner. Best served warm and with a scoop of vanilla ice cream.