My husband liked these homemade pitas! Which is really saying something, because I am really not good at making bread. I made one good sourdough (and many bad!), I can do jowar roti, but just in general, bread is hard for me. I think it is because it is so scientific. One little thing and bam, it doesn’t work.
Anyways, these fresh homemade pitas that I found on Cook with Susan were great and easy! I found that cooking them for 3 minutes was a tiny bit too long, but my oven might just run a little hot. I might try a little lower temperature next time, but about 2.5 minutes worked well!
This recipe made 6 homemade pitas and were delicious with tempeh sloppy joe filling which I will post soon!
1/2 tablespoon active dry yeast
1/4 teaspoon sugar
1 teaspoon salt
3/4 cup warm water (110 degrees-I did 45 seconds in the microwave)
1 1/2 cups flour
- Mix yeast, sugar, salt, water together in a mixing bowl. Add 1/2 cup of the flour and mix well. Then add in flour a little at a time until a ball forms. I used a wooden spoon then my hands a little at the end.
- Knead for about 7 minutes on a lightly floured surface adding a little flour as you go if it is too sticky.
- Lightly flour, put back in the bowl and cover for 1 to 1 1/2 hours until the dough doubles.
- On a lightly floured surface, roll into a tube and cut into 6 pieces. Cover and let rest for 5 minutes.
- On a lightly floured surface, roll each into 6 inch round pita shape. Let sit while the oven heats up (10-15 minutes).
- Pre-heat oven with a cast iron or pizza stone or baking sheet inside to 500 degrees.
- Do a test pita: throw 1 pita into the oven for 1 minute. Trying not to let too much heat out, flip the pita, the cook for another 1 1/2 – 2 minutes.
- Next do 2 at a time adjusting the time from your test pita.
Kimchi udon is super decadent and super easy to make! Tangy from the kimchi, rich from the butter and mayo, fresh from the green onions, I love it! I was inspired by this tasting table’s recipe for Mentaiko Udon which has fish eggs. This version leaves them out, but adds in a fried egg.
I am not sure if this is a Japanese or Korean dish or fusion, so I’ll add it to both categories. Online Japanese is mentioned more often, but kimchi is a Korean ingredient.
I am not sure if I’ve mentioned this before, but I have found kimchi at Whole Foods that is vegetarian and what I use in all our kimchi dishes. The frozen udon I got at a Korean market and it is great!
This will make 2-3 portions depending on how much you want. It is pretty rich, so you fill up fast!
2 tablespoons butter
1/4 cup kimchi juice (this is all I could get out of my jar and a half, you can use more!)
1 cup kimchi chopped
1 teaspoon gochujang paste or other spicy sauce like srirachi
1 tablespoon mayo (Japanese preferred)
2 bricks of frozen udon noodles
2-3 eggs (1 per person)
Butter or oil
Green onions sliced
Toasted sesame seeds
Roasted seaweed (optional-we had tempura seaweed and used that, but I didn’t find it a must)
- Melt butter in a skillet with the kimchi juice, kimchi, and gochujang paste. Cook for a few minutes. Then add the mayo and mix thoroughly.
- Meanwhile boil a big pot of water and then add the frozen udon noodles. Cook just until the noodles are separated and chewy. Toss with the kimchi mixture.
- Fry the eggs in a little butter or oil.
- Top udon with a fried egg, green onions, toasted sesame seeds and roasted seaweed.
Poha is flattened rice often served for breakfast or as a snack in India. This version is made with onions, potatoes and peas. For some reason I was kind of intimidated to make it because I didn’t know how the flattened rice was cooked, but it was so easy! The flattened rice can be found at an Indian market and you just so soak it before adding to the pan. Use either thick poha or dagdi poha, not thin.
1 & 1/2 cups thick or dagdi poha (I used dagdi)
1 small potato cut into cubes
2 tablespoons olive oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2-3 green chilis sliced lengthwise
6-7 curry leaves
Pinch of hing (asafoetida)
1 onion chopped
1/2 cup peas (if frozen, put in water to thaw)
1/2 teaspoon turmeric powder
1-2 teaspoons sugar
Juice from 1/2 lemon
Cilantro for garnish
- Rinse the poha well and soak in water for 10 minutes, then drain well.
- Meanwhile boil the potatoes in salted water until tender.
- Heat oil in a saute pan and add the mustard and cumin seeds. Once the mustard seeds start to pop, add the green chilis, curry leaves, and hing and cook for another few seconds. Add the onions and saute until translucent.
- Add the drained poha, potatoes, peas, turmeric, sugar, salt and lemon juice, and stir. Sprinkle with cilantro.
I think I must be in mayonnaise mode because everything mayonnaisey is really really appealing to me lately. Here is another American classic picnic and bbq dish, macaroni salad! I based this recipe for macaroni salad on The Pioneer Woman’s recipe for The Best Macaroni Salad Ever. I didn’t make it exactly like hers because I couldn’t find spicy and sweet pickles, but I really enjoyed my substitutes of bread and butter pickles and srirachi! I thought it was at its best right after mixing instead of refrigerating it, the mayonaissey sauce was so silky and the flavors just right.
I actually loved this macaroni salad right after mixing rather than chilling for a couple of hours first. The sauce is so silky right after mixing!
1 pound elbow macaroni
1/2 cup mayonnaise (Best Foods!)
1/4 cup milk
1 tablespoon + 1 teaspoon white vinegar
1 tablespoon sugar
1/2 teaspoon salt & fresh ground black pepper
1 jar whole roasted red peppers drained and chopped (I used Trader Joe’s)
1/2 cup black olives finely chopped
1/2 cup bread and butter pickles
4-5 green onions sliced (depending on how big they are)
- Cook macaroni in salted water according to package directions. Then rinse really well in cold water so that the noodles are cool.
- Mix together mayo, milk, vinegar, sugar, salt and pepper.
- Toss noodles with red peppers, olives, pickles, green onions and mayo mixture, then serve!
It has probably been 10-15 years since I last made potato salad. The one thing I remember is tasting it after refrigerating it to “let the flavors meld” and thinking, where did all the flavor go!?! There is something about potatoes (tomatoes too) that absorb seasoning and hide it somewhere.
So I did a little research and found this great article on Serious Eats that gives great tips on seasoning your potato salad. I didn’t use all the tips, using little Dutch yellow potatoes instead of russet, but the seasoning tips were great: season while cooking and right after cooking. Also how to get the potato texture right by starting with cold water and heating the potatoes and water together really worked! The outside and inside of the potato cooked evenly and there wasn’t any outside mush. But really, I don’t mind mush
The actual recipe is based on Smitten Kitchens’s rosanne cash’s potato salad, minus the eggs (I was rushed and couldn’t be bothered to peel them).
One more thing to note is that I tried Trader Joe’s organic mayo based on a review and you know, Best Foods really is BEST. Best Foods mayonnaise totally goes against my anti-canola oil rules, but I just have to use it every once in a while. I was really hoping the organic mayo would be good because at least it is organic cold pressed canola, maybe a little better since it isn’t GMO, but oh well.
3 pounds potatoes unpeeled cut into even little chunks (I love these Dutch yellows from Trader Joe’s)
Apple cider vinegar & salt (see instructions for amount)
2 tablespoons apple cider vinegar & little more salt
2 celery stocks finely chopped
1 red onion finely chopped
6 baby dill pickles finely chopped
3/4 cup mayo
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons dill
- Put potatoes and cold water in a big stock pan with 1 tablespoon apple cider vinegar and 1 tablespoon of salt per quart of water. Bring to a boil and cook until the potatoes are tender. Drain and while still hot add the 2 tablespoons vinegar and a little salt.
- Mix the potatoes with everything else and refrigerate for a few hours.
- Check the seasoning again to make sure the salt hasn’t disappeared!