As part of our award-winning breakfast- I’m convinced the closer was Shira’s homemade pita.
Whole-wheat, warm and delicious, this pita was made from scratch (!) and was ready in under an hour. During the competition, we were given active yeast – the real deal (not the stuff in a paper packet)- and we’re convinced it made the difference.
The pitas puffed up right at the end – and clarified, there is no need for store-bought pita anymore. Try it. (Would be especially good with Eli Shem-Tov’s Chummus).
1 package yeast or 2-ish teaspoons active yeast
1 cup water
1 teaspoon sugar
1 Tablespoon honey
1 Tablespoon Olive Oil
1/4 teaspoon salt
1 1/2 whole wheat flour
1 1/2 white flour
- Set oven to 500 degrees
- Proof yeast with lukewarm water and sugar
- Once yeast begins to bubble (15-20 min), add oil and honey; mix well
- Add both flours, fold and incorporate
- Knead dough for about 5-8 minutes
- Place in a warm place to rise for 25 minutes
- After dough has risen, break off handfulls of dough and form into pita circle/shapes
- Put each onto an oiled cookie sheet and let sit for 5 minutes on top of oven
- Bake pita for 4 minutes on each side; should puff up while in oven
Loving cute Moti!
Check out his website www.sooogood.org
A favorite website/blog of mine is Apartment Therapy They have a “Kitchen” portion of the site devoted to kitchen design issues – but mainly to cooking. It’s great. Today they had a Fall Snacking Feature – and given my brother’s obsession with popcorn (and another family member’s guaranteed popcorn-induced flatulence!) I couldn’t resist posting their recipe for Peanut Butter Popcorn. Sounds Yum.
To visit the recipe at its home: Click below
Fall Snacking: Peanut Butter Popcorn
makes about 8 cups
1/4 cup popcorn kernels
1/2 cup honey
1/3 cup sugar
1/2 cup peanut butter (should be free of added sugar)
1/2 teaspoon vanilla
Prepare a clean paper shopping bag or oversized mixing bowl. Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat. Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Coated with peanut butter caramel, the unpopped kernels are a serious tooth hazard.
Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla.
Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it’s all coated. Once it’s mixed you can put it in a serving bowl. Cover tightly after it’s cooled.
Filed under Links, Snacks
- 2lbs eggplant (usually 1 large eggplant)
- 3-4 cloves of fresh garlic
- salt & pepper to taste
- Mayonaise -OR tahina; to desired consistency
- Punch a few wholes in the “ba’abnjan” = eggplant
- Bake in the oven @ 450 F, for 20-30 minutes;
- Flip the eggplant over so that it bakes evenly; keep it in for another 20-30 minutes
- Take it out; peel the charred eggplant skin;
- Put the 3-4 cloves of garlic in the food processor and pulse
- Add the eggplant; pulse;
- Add salt & pepper to taste and then either the mayo or tahina until you reach your desired consistency
Liat (left) and Sari (right)
Sari, who just turned 16, has a sophisticated palate – and often has very sophisticated reviews of food, both of family and of restaurants (quote: “I mean, they don’t know how to slice an onion!”) Below is a go-to recipe of hers for a quick and healthy snack – she was watching TV while I managed to wrestle this one out of her. If you like it, some freshly chopped cilantro (which Sari does not add) is a nice addition. Thanks Sar.
- 2 avocados, ripe (Sari says, “like a little overripe, you know…mushy”)
- “and then like, thinly sliced purple onions, like..diced”; a handful worth
- Diced medium-sized tomato; “take out the seeds”
- Crushed garlic ; When asked how many, Sari responds, “Like depends how garlicky you like it.” She uses 1 and a half
- a bit of pepper and salt
- freshly squeezed lemon, “just like, half a lemon”
- And…that’s basically it.
- Cut up the avocado and mush it with a fork
- And then, mix in all the salt, pepper, garlic & lemon
- Add tomato and onion last
- Eat it with tortilla chips
If you have ever had the privilege of having fresh labane topped with rich za’atar, drizzled with that perfectly green olive oil – the best really being from the Druze – you know what heaven tastes like. What follows is an adaptation, from my friend Ruth Genn, who got it from Rajey at the neighbourhood Lebanese grocery here in Park Slope – “D’vine Taste.” It is a slightly less fattening version, and still delicious! Makes for a great snack, or breakfast.
- Fage brand yoghurt (Greek strained yoghurt; I like the 2% kind)
- Wasa brand crackers (or Kavli or Ryvita)
- Sesame seeds
- Optional: olive oil
- lightly toast sesame seeds in a pan – add the za’atar; mix it up
- spread some greek yoghurt (makeshift labane) on the cracker
- dress liberally with the za’atar & sesame seed mixture. Yum.