These pita chips are super easy to make and take very little time. I took two whole wheat pita pockets, sliced them in eighths, and then split each eighth in half (so my pieces were the same size but half the width).
I then brushed each triangle with light olive oil and sprinkled lots of cinnamon sugar. I put the pita triangles onto a sheet pan and into a 400 degree oven for 10 minutes. (I checked the pita chips after 5 minutes because they can burn easily).
Crunchy, addictive, yet healthy, these are perfect for snacking on. Bon appétit!
Tonight, I went out for dinner to Blockheads Burritos, one of my favorite Mexican restaurants. Since I was indecisive of what to order, I decided on the chicken fajita burrito – a hybrid of two of my favorite Mexican dishes – fajitas and burritos. My fajita burrito came with salsa crudo, tomatillo sauce, and lettuce inside and rice, black beans, jalapenos, and guacamole on the side. I am so full and content right now.
Today, I was in the mood for a turkey sandwich but wanted to spice things up a little bit. Not literally though – I did not add anything spicy to my sandwich.
I took two slices of whole wheat bread, turkey, tomato, and arugula – nothing out of the ordinary. Then, I decided to mash up some white beans with a little olive oil, salt, pepper and basil, and I spread this on both slices of bread. The bean mixture definitely made the sandwich extra special.
Tonight for dessert, I made rhubarb compote with strawberries and raspberries. This compote is super easy to make:
- Chop 8 stocks of rhubarb into bite-sized pieces and put them into a medium-sized pot
- Put 1/2 cup of water and a 1/2 cup of brown sugar into the pot with the rhubarb
- Cook the rhubarb for 10-15 minutes or until the rhubarb is soft, stirring occasionally (if the rhubarb sticks to the pot, just add more water. The rhubarb compote will look brownish because of the brown sugar, but don’t fret, the berries will turn the compote red)
- Put 1 cup of chopped strawberries and 1 cup of raspberries into the rhubarb compote and cook for another 5 minutes
For texture, I added some homemade honey-nut granola, but this is totally optional. The compote is good on its own. Warning: the rhubarb is a little tart, so add more sugar if you want the compote sweeter.
Enjoy!
This gloomy weather was perfect for a grilled gruyere cheese and tomato sandwich and a nice hot bowl of lentil soup.
The other day for lunch, my brother grilled some steak brochettes which my grandmother had prepared. The skewers had steak, tomatoes, onions, garlic and different colored bell peppers. Served alongside corn, this lunch was perfect for yesterday’s beautiful weather. I’m only wishing the sun would come out today.
Today, I went all out waking up at 6:50 AM to make biscotti and brownies from scratch. It was actually not as hard as it sounds. The largest obstacle I faced was my oven as the temperature can be a little faulty and unfortunately, the biscotti and brownies bake at different temperatures.
I made golden raisin and walnut biscotti flavored with the zest of half of an orange. The biscotti came out beautifully – nice and crunchy but not teeth-breaking crunchy like many biscotti I have purchased. The orange zest added a very nice fresh flavor to the biscotti. I followed the same recipe as the one I used in March, but instead of using dried cranberries, I used golden raisins. (I also used the zest of half an orange and left out the chocolate, but chocolate would definitely be good with these. Click here to see my blog post from March).
The walnut brownies were chocolate, decadent, and moist. I used a recipe which David Lebovitz recommended. Though pleased with my baking skills, I know I will hit up the gym tomorrow.
Today, my parents and I went to the village and were surprised to find some venue that was giving free cheese. Sponsored by the Cheeses of France, the goal was to introduce Americans to French cheese. It was amazing! So much free cheese to try. I went into a cheese overload. I ate cheesecake with bacon (strange but delicious), macaroni and cheese, grilled cheese, and plain cheese such as brie and camembert.
This guy was carving beautiful patterns into cheese. He was turning food into an art form.
All cheesed out, my parents and I headed over to Milk and Cookies where we each ordered a delicious gooey chocolate chip cookie. Perfect weather and delicious food – my ideal day.
I love making pies. When I prepare these tasty treats, I invest most of my time in the dough – mixing all the ingredients together, cooling the dough in the fridge for a few hours, and then rolling it out for my pie crust. Even though I already have my recipe for pie dough, I often find that I have some leftover dough when I make a pie. And I think to myself, why in the world waste this dough which I spent so much time on?
So I take my leftover dough, sprinkle lots of cinnamon sugar on it, roll little pieces of the dough into balls, and press a well in the center of the balls with my finger to form roughly 1 inch cookies in diameter. I then fill the wells with either raspberry or apricot jam (any jam will do) and bake the cookies in a 350 degree fahrenheit oven for roughly 10 minutes (or until the dough has hardened). These cookies are perfect with a hot cup of tea or coffee or as an accompaniment to your pie.
The title of the post pretty much sums up my lunch today. My mom and I bought fresh butternut squash ravioli from Eataly. They were absolutely divine with my mom’s homemade tomato sauce. I added sautéed mushrooms and tomatoes which I flavored with a sprig of rosemary. (I took the rosemary out after the mushrooms and tomatoes were fully cooked). I also made a little mango and avocado salad with a splash of orange juice, olive oil, and salt and pepper. (A bit random, but we had a fresh mango and avocado in the kitchen). Everything was super tasty! I am definitely going back to Eataly to buy more of their fresh pasta.
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