Pillows...Or Pita Bread....

Growing up we were a Wonder Bread, Scali Bread type of family.  The first time I had a piece of pita bread was when I was a teenager.  The pita bread was served at a Lebanese restaurant that I had been invited to by a friends parents.  I loved it then and I still love it today.  Why I waited so long to make  pita bread is beyond me.  This recipe is quick, easy and you will love how they puff up. 

Here's the recipe.....

1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3 ½ cups flour

Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer.   Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter.   Add additional flour until a rough mass is formed.   Knead 8 minutes until dough is smooth and elastic.   Add more flour if dough is too sticky.

Turn dough onto a lightly floured surface and divide into ten pieces for smaller pitas .   Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet.   Bake 10-13 minutes until golden. 

One of the things I really liked about this recipe is the quantity it made.  There should be enough for most of this weeks lunches.

Cupboard Cleaning.....

Here we are..... my kitchen cupboard newly painted and cleared of all excess clutter. There are two boxes of dishes, egg cups, and soup bowls making there way down cellar.  I decide to pare down and try to live more simply and with less clutter.  A big bonus to de-cluttering the dish cupboard was being able to use items that I really love, but were stored away because of space issues.  I use to keep my Mariposa (the shiny stuff) down cellar in a Rubbermaid container, but like it much better upstairs in the kitchen where it is readily available anytime I choose to use it.

The coffee spoons I use each morning are kept in this milk glass goblet I bought at the local consignment shop for $2.00.  Don't you just love a bargain?

Small bowls for dips, nuts and relishes.

The finishing touch is the new fork and spoon hardware for the dish cupboard.  We thought it added a touch of whimsy to the kitchen.   So friends,  there you go.........one cabinet cleaned and organized and it only took me eight hours. I should be finished cleaning and organizing the rest of the house by this time next year.  Frequent breaks to talk on the phone, check the bird feeders,  walk from room to room,  play with the dog and a drive to the Dunkin Donuts furthest from the house is an absolute must when you're in the middle of cleaning. 

Massaged Kale Salad With Mango...

Kale salad with mango and pepitas is the epitome of healthy eating on a plate. Kale has 260% of vitamin A and 170% of vitamin C per serving.  Vitamin and antioxidant rich mango as well as toasted pumpkin seeds add yet another healthy boost of goodness.  I have made this salad several times and enjoy how all the textures and flavors blend together nicely  The three minute massage seems to dissolve away all the bitterness in the kale.  This delicious recipe is courtesy of food network.

Ingredients

• 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Kosher salt
• 2 teaspoons honey
• Freshly ground black pepper
• 1 mango, diced small (about 1 cup)
• Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

Directions

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Biggest Loser Oatmeal Pancakes

For a low calorie pancake these were really delicious.  Throw it all into a blender and you're ready to to put them on the griddle.  I will definitely be making these again.   Here's the recipe.

• 6 egg whites ( I used egg whites from the carton)
• 1 cup oatmeal
• 1 cup cottage cheese ( I used low fat)
• 2 tsp. sugar ( I used my cranberry bog honey)
• 1 tsp. vanilla extract
• 1 tsp. cinnamon

Into the blender it all goes, blend and pour by the 1/4 cup full onto a hot griddle or cast iron pan.  Wait for the bubbles to appear and flip.  To save some calories I did not pour the maple syrup over the pancakes, but instead poured a few tablespoons in a tiny dish to dip each fork full in.