Friday, January 8, 2010

Food For thought Friday..

Today was one of my Favorite days of the week. Food shopping!! (with out kids mind you) it was bliss. I was a little bummed that I didn't get out sooner such bad weather. I think everyone had my idea of stocking up for these bad weather days. The store was a little picked over. However I was able to get most everything I needed. Tomorrow is a big baking day for me. I will be making Pita bread, Hummus, Hawaiian sweet bread and I finally got a waffle maker so Whole wheat blue berry waffles are for breakfast.. YUMMMM

I thought I would share a simple Hummus & Pita bread recipe with you this evening.

I love that Hummus is so versatile and easy to make. You can store Hummus for 1 week in the fridge or freeze up to 3 mts (6 mts if you have a deep freeze)


1 can chick peas drained and rinsed
1 clove garlic chopped
2 teaspoons olive oil
1 pinch of sea salt and pepper

Blend ingredients in a food processor or blender until fairly smooth.
I of course use organic ingredients and I use a sea salt grinder and pepper grinder.
we eat tons of hummus so I quadruple this recipe. if you like you can add about 1/4-1/2 cup tahini but I omit that as I find its just fine with out it.

Whole wheat Pita bread

Ingredients (found at recipezaar)
4 cups whole wheat flour (or 2 cups whole wheat flour and 2 cups all-purpose flour)
1 tablespoon dry yeast
1 1/4 cups warm water (120-130F degrees)
1/2 teaspoon salt (optional)

Preheat oven to 500°F.
Sift together 2 cups of flour and the yeast.
Add water and salt and mix well.
Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.).
Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. Be careful not to over-knead the dough.
Form dough into 10 balls.
On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick.(Be sure to sprinkle a little flour on both sides to prevent sticking).
Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).
When the pitas come out of the oven they will be hard, but they will soften as the cool.
Store them, while they're still warm, in plastic baggies or an airtight container.
Cut the pitas in half crosswise and stuff with your favorite fillings
Pitas can be reheated in a 350°F oven or in the microwave.

I like to cut them into triangles with the pizza cutter and crisp them in a 350 degree oven for a bit to make them more like chips of dipping in the hummus.

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