What's for Dinner ~ Friday Sept 6th

[Lucinda]

♥

[livetohike]

1. Sauteed zucchini and onions, with kalamata olives and feta over couscous and

homemade pita bread and a shredded carrot salad .

[yellerpup]

2. Sounds really good, livetohike!

Good eatin' at your house tonight!

[livetohike]

15. Thanks yellerpup

Hope all is well with you

[yellerpup]

20. Not completely well, but

a natural cure takes time. I've made amazing progress in the past three weeks. No gluten (also no sugar and no dairy) seems to be the key.

[livetohike]

25. That's good news! I'm sure those changes will help.

Wishing you feel better than new soon!

[yellerpup]

27. Thanks so much.

[Jazzgirl]

6. You really make me want to make more vegetarian meals.

Every meal sounds awesome. I sometimes eat meatless meals. At least twice a week and I'm gonna start using more of your ideas. This sounds yummy!

[NJCher]

9. she is a genius

Every time I read her menus, I say, "I'll have what she's having!"


Cher

[livetohike]

16. Thanks Jazzgirl

I'm making good use of all of the farm market produce while I can get it here in PA.

[KC]

24. Is your recipe

for the pita bread hard to make?
I'd love to know and try it.

[livetohike]

29. No it is pretty easy and quick to make and as with all homemade bread much better than store bought

Pita Bread

1 c. warm water
1 packet of active dry yeast
1 T. sugar
1 t. salt
3 1/2 c. of unbleached white flour
a little olive oil for the dough
extra flour for rolling out the dough

Place the water in a large bowl and sprinkle in the package of yeast. Let it stand for about five minutes. Add the sugar and salt and stir until everything dissolves.

Add 3 cups of flour, one cup at a time and stir with a wooden spoon until all is incorporated. Knead the dough in the bowl for a few minutes and add more flour as needed to keep the dough from being sticky. When you think the dough is just right (should feel like pinching your earlobe), then wipe some oil over the top of the dough and on the sides of the bowl. Cover with a clean tea towel and let it rise in a warm place for about an hour until the dough is doubled in bulk. (I turn the oven light on and place the bowl in the oven).

After the dough is risen, punch it down and transfer it to a clean, floured surface. Knead the dough for about five minutes and then divide it into 6 pieces. Roll out each piece to a thin circle about 6" in diameter and 1/8" thick. Cover the circles with a tea towel and let rest for 30 minutes.

Preheat the oven to 500 F. Set the circles on two baking sheets, making sure they don't touch one another and bake for 6-8 minutes until puffed up and lightly browned.

Remove from oven and serve, or wrap the pitas in a slightly damp tea towel and place in a large paper bag, closed up for 15 minutes. This will keep the pitas supple. If you let them just sit in the air they will harden pretty quickly, so it is best to time this so they come out of the oven when the rest of your dinner is ready.

[yellerpup]

3. The first meal I've done by myself since April...

and it's easy on the hands. Salmon patties, baked potato, and steamed Brussels sprouts and cauliflower. Mr. Pup gets a French roll; me, I'm gluten-free these days. Feeling much better and much less pain. It's not much, but it's an improvement--and I even opened a can today! (I celebrate small victories!) Missed you guys.

[cbayer]

5. Welcome back, yellerpup!

So glad you are back in action.

[yellerpup]

18. Hey cbayer!

Hope you've had smooth sailing! (I know you've been eating well!)

[NJCher]

10. yellerpup!

I should have known you'd be posting--I have been thinking about you the last few days!!!





Cher

[yellerpup]

19. Thanks for thinking of me!

It's been an ordeal, but I think the worst is over. I will be tested soon. I won a spot in the Red Shirt Rooftop Reading series in Manhattan (Sept. 16-22) and I have to be there every day that week and two days the week before. Vibe me, Cher! Good to be in touch again!

[NJCher]

23. Congratulations!

That is wonderful news and I'm sure it means the world to you!

I'll be sending positive and healing vibes!


Cher

[pinto]

21. Hi yellerpup!

Glad you're feeling better. And the meal sounds great.

[yellerpup]

22. Thanks, Pinto!

It was a modest meal, but I was so happy to accomplish it. I'm having to learn how to incorporate gluten-free foods into our diet and it is easier than I thought it would be. The payoff is pain relief, and lately that is my main goal. Keep cookin'!

[cbayer]

4. More from my magic package!

Steaks, mashed potatoes and glazed carrots! And all I have to do is cook the meat and warm up the sides.

Oh, yeah - and one piece of cheesecake left to share!

[NJCher]

11. comfort food, yum

I am so jealous. Anything I am going to have tonight I will have to cook!

Which is ok, but I'm hungry RIGHT NOW!


Cher

[cbayer]

13. This was all a wonderful gift.

All I have to do is wait for the sun to set and for it to cool off a bit before I turn on that oven.

Heaven!

[greatauntoftriplets]

7. Lamb chop and a baked potato.

Meant to have a salad but forgot it until I was almost done eating.

[NJCher]

12. salads are ok at the end, right?

I think Italians do it that way.


Cher

[greatauntoftriplets]

14. So do the French.

By that time, I didn't want one, though.

[msanthrope]

8. Chickpea stew made in the crockpot and rice with cilantro. nt

[maddezmom]

26. Sounds delicious ....would you share your recipe?

[msanthrope]

28. Sure--

I start with 2 cups of dried chickpeas, rinse them, soak them overnight ,*** and then crockpot them on high for at least 3-4 hrs. You want to do them in water, with a bayleaf and a peppercorn or two. Just a little salt.

When they are just done to your liking, (or a little before) drain them, reserving 1 cup of the cooking liquid.

Sauté a large, diced onion in a saucepan. When browned, add a large, chopped up, peeled eggplant, and cook 'til soft. When the eggplant is soft and falling apart, add a 28oz can of chopped tomatoes, and either some red wine, or some balsamic vinegar. I stir this around, cooking it a bit, and adding minced garlic, salt, pepper, thyme, and oregano. Then I just throw in the chickpeas, get it all warm, and put it all back in the crockpot for at least another hour. If too stiff, add the cooking water, or broth, or more red wine.

This is the base of my stew. This time, I added sautéed red peppers and zucchini to the last 20 minutes of the crock. Add what you have, including frozen veggies in the winter. Handfuls of chopped cilantro at the end is pretty good, too.

You can also change the seasonings to curry paste, ginger, cumin, etc, for a more exotic flavor.



***Alton Brown does not presoak.

http://www.foodnetwork.com/recipes/alton-brown/slow-cooker-chickpeas-recipe/index.html

[spinbaby]

17. Fried eggplant

I picked the last of the eggplant--deer chewed on the plants, so they were done pretty early this year. I sliced them thin, salted them and let them drain, then dredged them in flour and fried them up. We also had sliced tomatoes and basil from the garden with mozzarella and a drizzle of olive oil. Also leftover chili, but that's not as interesting.