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Turkey and Swiss Pinwheels

Turkey and Swiss Pinwheels

2 tsp. Flour
1 (1lb.) Loaf Frozen Bread Dough, thawed
3 T. Dijon Mustard
1 T. Honey
2 C. Low-Fat Swiss Cheese, shredded
8 thin slices cooked Turkey
2 T. Pepperoncini, drained and chopped – optional
Vegetable Cooking Spray

Sprinkle flour evenly over work surface. Turn dough onto floured surface and roll into a 12” square. Combine mustard and honey and brush over dough. Spread evenly with cheese; top with turkey slices. Sprinkle with pepperoncini. Roll up jellyroll fashion. Pinch Seam to seal, but do not seal ends. Cut roll into 16 slices. Place slices a cut side down on a baking sheet sprayed with nonstick coating. Cover and let rise in a warm place for 45 minutes. Bake at 350 for 15-18 minutes, or until golden. Serve warm.

Peachy Peanut Butter Pita Pockets

Peachy Peanut Butter Pita Pockets

4 whole wheat pita breads
3/4 C. crunchy peanut butter
2 fresh peaches, thinly sliced

Cut about 3 inches off of one edge of pita bread to get inside. Carefully open pocket and spread a thin layer of peanut butter on both inside walls. Fill with peach slices.

Ham Spread for Toast, etc

Ham Spread for Toast, etc

1/2 C. 1% Cottage Cheese
2/3 C. Cooked Ham, Finely Chopped
3 T. Low Fat Swiss Cheese, shredded
11/2 T. Fresh Parsley, minced
1/4 tsp. Horseradish
1/4 tsp. Dijon Mustard
1/8 tsp. Poppy Seeds

Process cottage cheese until very smooth. Stir in remaining ingredients, cover, and chill thoroughly before using.

Yield: 16 T.
Serving Size: 2 T.

Calories: 45
Fat: 1.2g
Fiber: 0g

Notes: Good on toast, bagels, english muffins, warmed pitas, in a sandwich, you name it. Tasty way to add a little protein to your meal (2 T. has about 7g of protein).

Cold Sesame Noodles

Cold Sesame Noodles

3 C. cooked Pasta

2 T. Tahini

1 T. Rice Vinegar

1 T. Tamari

1 T. Water

1 tsp Oriental Sesame Oil

1 Scallion (white + 2” green), finely chopped

 

In a jar mix tahini, vinegar, tamari, water and oil; shake well.  Pour dressing over noodles and allow to soak in for a while.  Toss in scallion; refrigerate overnight for best flavor.

 

Variations:  Add in one or more of the following:  1 C. cooked cubed chicken or ham, ½ C. chopped peanuts, 1 C. steamed broccoli florets, 1 C. sliced snow peas

 

From the brown bag lunch cookbook

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Turkey Cranberry and Grilled Brie Cheese Sandwich

Turkey Cranberry and Grilled Brie Cheese Sandwich

Turkey-Brie-Grilled-Cheese-0034 slices cranberry walnut bread
6 slices brie, rind removed
4 slices turkey breast, about 6 ounces
¼ cup cranberry sauce
½ avocado
2-3 tablespoons butter

Heat a skillet on medium. Butter one side of each piece of bread. On unbuttered side of 2 slices of bread layer half of brie, half of cranberry sauce, 2 slices of turkey and a few avocado slices. Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden. Flip sandwich once, cover again with lid and cook until cheese melts and bottom piece of bread becomes golden. Cut in half and serve hot.

Mango Shrimp Wraps

Mango Shrimp Wraps

091213-StirItUp-300x1991/3 C. sour cream
1/3 C. mayonnaise
1/4 C. chopped fresh basil
2 T. chopped fresh chives
2 1/4 tsp. salt
1/4 tsp. black pepper
1 T. fresh lemon juice
1 1/2 lb large shrimp in shell (16 to 20 per lb), peeled and deveined
1 (1-lb) firm-ripe mango, peeled and cut into 1/3-inch cubes
4 (10-inch) flour tortillas
1 (6-oz) bunch watercress, tough stems discarded

Pulse sour cream, mayonnaise, basil, chives, 1/4 tsp. salt, and pepper in a blender until herbs are finely chopped and mixture is pale green. Bring 2 quarts water, lemon juice, and remaining 2 tsp. salt to a boil in a 3-quart saucepan, then poach shrimp, uncovered, at a bare simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and stir to combine.
Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
Divide watercress among tortillas, arranging it across middle, then top with 1 1/4 C. shrimp salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally.

Ham Crescent Rolls

Ham Crescent Rolls

3oz cream cheese, softened
2 T. honey, divided
1 T. minced green onions
1 (8ct) pkg refrigerator crescent rolls, separated into triangles
6oz (24 slices) thinly sliced ham
1 T. mustard
1/4 C. mayonnaise
1/4 C. crushed pineapple, drained

Mix cream cheese, half the honey and green onions; spread over dough. Cut ham into triangles slightly larger than dough. Mix mustard, mayonnaise, remaining honey and pineapple in medium bowl. Preheat oven to 375. Layer 4 ham triangles onto each dough triangle. Spoon some pineapple mixture on top of ham slices. Roll up crescents, starting from the wide end, to enclose filling. Place on ungreased baking sheet, leaving space between rolls. Bake 15 minutes until rolls are golden brown; remove carefully from baking sheet. Serve immediately.

Garlicky Shrimp Avocado Sandwiches

Garlicky Shrimp Avocado Sandwiches

10631557003_f8fb3cd055_z2 ripe avocados
Juice of 1 lime
½ tsp. kosher salt
4 slices crusty artisan bread, such as sourdough
10-12 oz. medium-sized shrimp, peeled and deveined
2 tbsp. olive oil, plus more for brushing
¾ tsp. red pepper flakes
2-3 cloves garlic, finely minced
Salt and pepper, to taste
Pea shoots or sprouts, for garnish

Preheat the broiler. Remove the pits from the avocados and scoop the flesh into a medium bowl. Coarsely mash with a fork. Add in the lime juice and salt and continue to mash until the mixture has reached your desired consistency. Place slices of bread on a baking sheet, brush lightly with olive oil, and place underneath the broiler just until slightly charred, about 2 minutes. Remove from the heat. Cool briefly, then spread each slice of bread with an even layer of the avocado mixture. Place the oil in a large skillet over medium-low heat and add the red pepper flakes and garlic to the oil. Let warm slowly, about 5 minutes, to infuse the oil with the flavors of the red pepper and garlic. After 5 minutes, increase the heat to medium-high. Add the shrimp to the pan in a single layer. Let cook until just pink on the bottom side. Flip with tongs and let cook about 1 minute more, just until the shrimp are opaque and cooked through. Season with salt and pepper to taste. Remove from the heat. Toss lightly to coat well with the garlic oil. Let cool briefly. Layer the shrimp over the avocado spread on the sandwiches. Top each serving with a sprinkling of pea shoots or sprouts. Serve.

Goat Cheese and Pear Crostini

Goat Cheese and Pear Crostini

1 long baguette, sliced ⅓ to ½-inch thick (about 30 slices)
6 T. unsalted butter, at room temperature
¼ C. honey
½ tsp. coarse salt
1 tsp. minced fresh thyme or ½ tsp. dried
2 just ripe pears, quartered cored, and thinly sliced lengthwise
½ C. crumbled goat cheese
4 slices cooked bacon, crumbled

Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Blend the butter, honey, salt, and thyme together in a small bowl. Lightly spread each of the baguette slices with the honey-butter mixture and place them side by side on the baking sheet (they can be touching, but not overlapping – you may need two baking sheets, or do this in two batches). Bake for 4 to 6 minutes until the edges are lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp. Place one or two slices of pear on each piece of crostini, top with a bit of goat cheese, then a sprinkle of crumbled bacon.

Chickpea Pancakes with Spicy Vegetables

Chickpea Pancakes with Spicy Vegetables

1 C. chickpea flour
3/4 C. cold water
2 T. olive oil
1 egg
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 small onion
1 zucchini
2 large cauliflower florets
1 tsp. fresh ginger
.12 tsp. crushed red pepper flakes
2 T. tomato sauce
1 scallion

Generously coat an 8″ nonstick skillet with cooking spray and heat over medium heat. Place the flour in a bowl and gradually whisk in 3/4 C. cold water to make a smooth batter the consistency of thin cream (add more water if needed). Whisk in 2 T. of the oil, the egg, 1/8 tsp. of the salt, and 1/8 tsp. of the pepper. Pour 3 T. batter into the skillet and quickly tilt the skillet to coat the bottom with a thin layer of batter. Cook the first side until nicely browned, about 1 minute. Turn the pancake with a spatula and cook the second side for 30 to 45 seconds (it will look spotty). Slide the pancake onto a plate and cook the rest in the same fashion. Cover with foil to keep warm. Heat the remaining 1 T. oil in another skillet over medium heat. Stir in the onion, zucchini, cauliflower, ginger, cumin, and pepper flakes. Cover and cook, stirring occasionally, for 3 minutes. Stir in the tomato sauce, cover, and cook until the vegetables are tender and the liquid is evaporated, 10 to 15 minutes. Stir in the scallion, the remaining 1/8 tsp. salt, and the remaining 1/8 tsp. pepper. Arrange a pancake, attractive side down, on a plate, and spoon the vegetables in a line one-third of the way from one edge and roll up. Assemble the remaining pancakes in the same manner.

Calories: 214
Fat: 13g
Fiber: 3g

Artichokes with Lemonnaise

Artichokes with Lemonnaise

3 T. distilled white vinegar
1 tsp. black peppercorns
4 artichokes (each about 4 in. wide; 3 lb. total)
1/2 C. drained extra firm, firm, or soft silken tofu
2 T. lemon juice
2 tsp. extra-virgin olive oil
1/2 tsp. dry mustard
Salt and fresh-ground pepper

Fill a 6- to 8-quart pan halfway with water. Add vinegar and peppercorns; bring to a boil over high heat. Meanwhile, slice about 1 inch off tops of artichokes; discard tips. Trim stems flush with bottoms. Pull off and discard small leaves from bottoms. With scissors, cut thorny tips from remaining outer leaves. Add artichokes to water and simmer, covered, until bottoms pierce easily, 30 to 35 minutes; drain. While artichokes cook, make lemonnaise. In a blender or food processor (a blender produces the best results), whirl tofu, lemon juice, oil, and mustard until smooth. Season with salt and pepper. (If making ahead, chill airtight up to 1 day; stir before using.) Serve artichokes with sauce for dipping.

Varying your dunk sauce: For variations on lemmonaise, add ingredients to the basic recipe and whirl in a blender or food processor until smooth.

Aioli: Add 1 clove minced garlic.
Caper-anchovy sauce: Add 2 tsp. drained capers and 1 1/2 tsp. anchovy paste.
Chili-cilantro sauce: Instead of lemon juice, use 4 tsp. lime juice. Add 1/2 to 1 stemmed fresh serrano chili and 1/3 C. packed fresh cilantro.
Dried-tomato sauce: Add 1/4 C. dried tomato halves (not oil-packed).
Green sauce: Add 1 C. each lightly packed spinach leaves and parsley, and 1/2 C. chopped green onions.
Madeira sauce: Add 2 T. each madeira and minced chives.
Orange-coriander sauce: Use only 1 T. lemon juice. Add 4 tsp. orange juice and 1/2 tsp. each ground coriander and grated orange peel.
Tamari-sesame sauce: Substitute Asian (toasted) sesame oil for olive oil. Add 1 1/2 tsp. tamari.

Spring Aioli Feast

Spring Aioli Feast

1 1/2 to 2 lb. red thin-skinned potatoes (1 to 1 1/2 in. wide)
1 1/2 to 2 lb. asparagus
1 lb. sugar snap peas
2 T. lemon juice or vinegar
1 T. olive oil
1 tsp. salt
3 or 4 artichokes (12 to 14 oz. each)
1 dozen radishes (about 8 oz.), rinsed and trimmed
1 1/2 to 2 lb. cooked peeled, deveined shrimp (21 to 30 per lb.), rinsed
6 to 8 hard-cooked eggs (optional)
1 1/2 to 2 C. Classic Aioli
or
1 1/2 to 2 C. Green Aioli

Scrub potatoes and put in a 5- to 6-quart pan. Add 2 quarts water. Cover pan and bring to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. With a slotted spoon, lift potatoes out and let cool. Meanwhile, rinse asparagus and peas. Snap off tough stem ends of asparagus. Remove strings from peas. Return water used for potatoes to a boil again over high heat. Add asparagus and cook just until barely tender when pierced, 3 to 5 minutes. Lift out with tongs and immerse in a bowl filled with ice water. When cool, drain. Add peas to the same boiling water and cook just until bright green, about 2 minutes. Drain and immerse in ice water until cool; drain again. Add about 3 quarts water and the lemon juice, olive oil, and salt to the pan (no need to wash). Cover and bring to a boil over high heat. Meanwhile, rinse artichokes. Trim about 1 inch off tops and discard. With scissors, trim remaining thorny tips off outer leaves. Trim off stems. Cut in half lengthwise. Immerse artichokes in the boiling water and cover. When water returns to a boil, reduce heat and simmer, covered, until artichokes are tender when pierced in base, about 20 minutes. Drain and let cool. Arrange potatoes, asparagus, peas, artichokes, radishes, shrimp, and eggs in a basket or on a platter. Serve with aioli.

Marinated Olives with Basil and Orange Peel

Marinated Olives with Basil and Orange Peel

1 small orange
1 C. extra-virgin olive oil
1 clove garlic, peeled and smashed
1 heaping C. (about 1/2 pound) mixed olives
1/2 C. loosely packed basil leaves, julienned

Peel the orange zest using a vegetable peeler, removing as little of the white pith as possible. Slice the peel into thin strips. (Alternately, use a zester or stripper.) Pour the olive oil into a small saucepan over low heat. Stir in the orange zest and smashed garlic clove. Once the oil is warm, 2 to 5 minutes, turn off the heat and let sit until it comes to room temperature. Remove the garlic and stir in the basil. Add the olives to a pint-sized jar. Cover with the olive oil (leave the basil and orange in the oil). Refrigerate at least 24 hours. Bring to room temperature an hour before straining the oil and serving

Carrot, Jicama, and Red Cabbage Slaw

Carrot, Jicama, and Red Cabbage Slaw

2 tsp. whole anise seeds
2 C. julienned red cabbage
1 C. julienned carrots
1 C. julienned jicama
1 large jalapeno, thinly sliced crosswise
3 T. freshly squeezed lime juice
1 scant tsp. coarse salt
1 tsp. sugar
1/3 C. chopped cilantro
1 T. chopped fresh mint

Heat a small, heavy-bottomed skillet over high heat. Add anise seeds and toast, stirring constantly, until fragrant, about 30 seconds. Remove anise seeds from pan and let cool to room temperature. In a large bowl, mix together cabbage, carrots, jicama, and jalapeno. Add lime juice, salt, sugar, cilantro, mint, and cooled anise seeds; toss to combine; let stand at least 1 hour, stirring occasionally, before serving. Slaw is best when made up to 3 days in advance and can be stored in an airtight container, refrigerated.

Pizza Sandwiches

Pizza Sandwiches

1 1/2 C. warm water (115 degrees)
4 1/2 tsp. (two 1/4-ounce envelopes) active dry yeast
1/4 C. extra-virgin olive oil, plus more for bowl and baking sheet
1 T. sugar
Coarse salt
4 1/3 C. all-purpose flour, plus more for surface

6 vine-ripened tomatoes, sliced 1/4 inch thick
1/2 C. plus 1 T. extra-virgin olive oil
Coarse salt and freshly ground pepper
1 C. crumbled soft goat cheese (5 ounces)
32 thin slices soppressata (8 ounces)
1 pound fresh mozzarella, sliced 1/4 inch thick
8 ounces baby arugula (about 10 C.)
2 C. fresh basil
2 T. fresh lemon juice

Make the dough: Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. Whisk oil, sugar, and 2 tsp. salt into yeast mixture. Add flour, and stir until a sticky dough forms. Turn out dough onto a floured surface, and knead until smooth, about 8 minutes. Transfer to an oiled bowl, and turn to coat. Let stand, covered, in a warm place until doubled in volume, about 1 hour. Meanwhile, make the filling: Preheat oven to 400 degrees. Spread tomatoes on a rimmed baking sheet, drizzle with 3 T. oil, and season with salt. Roast, flipping after 30 minutes, until shrunken and slightly dehydrated, 45 minutes to 1 hour. Let cool. Raise oven temperature to 500 degrees (with convection on if possible). Turn out dough onto a lightly floured surface, and divide into 8 pieces. Form each into a ball. Let rest, draped with plastic wrap, for 15 minutes. Place 1 dough ball on a lightly oiled baking sheet, and shape into a 7 1/2-inch round. Arrange a layer of tomatoes on half of the dough, and dot with 2 T. goat cheese. Top with 4 slices soppressata. Tear off pieces of mozzarella, and place over top. Fold dough over to enclose filling, but do not seal. Repeat with remaining dough, tomatoes, goat cheese, soppressata, and mozzarella (arranging 4 sandwiches per baking sheet). Bake until golden and cooked through, about 10 minutes. Remove from oven. Let cool for at least 15 minutes before serving. Meanwhile, toss arugula and basil with lemon juice and remaining 1/4 C. plus 2 T. oil. Season with salt and pepper. Open each sandwich, and fill with arugula-basil mixture. Cut each in half.

Ricotta Berry Breakfast Crostini

Ricotta Berry Breakfast Crostini

12 baguette slices (cut on diagonal for more surface area)
½ C. ricotta cheese (if you can get fresh, it’s a beautiful thing)
2 tsp. honey
1 C. sliced strawberries or whole raspberries

In a toaster or a preheated 350°F oven, toast the baguette slices until they are very lightly browned, about 3 minutes. Meanwhile, in a small bowl combine the ricotta and honey. Spread the ricotta mixture evenly over the toasted bread slices, and evenly distribute the berries over the tops.

Soft and Chewy Granola Bars Recipe

Soft and Chewy Granola Bars Recipe

2 1/2 C. (230 grams) old fashioned rolled oats
1/2 C. (80 grams) whole almonds, coarsely chopped
1/3 C. (113 grams) honey
1/4 C. (56 grams) unsalted butter, cut into pieces
1/4 C. (50 grams) packed light brown sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 C. (60 grams) dried cranberries, coarsely chopped
1/4 C. plus 2 tsp. (67 grams) mini chocolate chips

Heat oven to 350 degrees F (177 degrees C). Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray. Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl. Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves. Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a 1/4 C. the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together). Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe). Scatter remaining 2 tsp. chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars. Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.

Buckwheat Crêpes with Roasted Root Vegetables

Buckwheat Crêpes with Roasted Root Vegetables

In Brittany, crêpes ”galettes”are usually folded into a rough square around your filling of choice. Gruyere and ham are definitely crowd pleasers, especially when an egg is cooked in the center of the dish. I prefer roasted root vegetables, with garlic and caramelized shallots on a bed of wilted kale and Gruyère cheese. Finished with a sunny-side up egg, it’s a cold weather meal that’s hard to beat in terms of color, flavor, and satisfaction.

3/4 C. buckwheat flour
1/4 C. all purpose flour
1/2 tsp. salt
2 eggs
1 3/4 C. milk, split
4 tsp. melted unsalted butter, divided
One recipe roasted root vegetables (below)

In a large mixing bowl, combine the dry ingredients. In a medium-sized bowl, combine eggs, 1 1/2 C. milk, and 2 tsp. melted butter. Mix the wet ingredients into the dry and stir until the mixture is uniform. Cover and refrigerate for at least an hour and up to overnight. Before making the crêpes, whisk in the remaining 1/4 C. milk and have 2 tsp. melted butter standing by. If the batter seems too thick—doesn’t seem “pourable”—add a little bit of water. Heat an 8-inch non-stick sauté pan and brush with the remaining melted butter. When the butter is hot enough to sizzle, add a scant 1/4 C. crêpe batter. Tilt the pan around quickly to spread the batter. When the edges are slightly browned and the center of the crêpe is bubbling (about 3 minutes over high heat), flip the crêpe using your fingertips, tongs, or spatula. Cook for another 10-15 seconds, then slide onto a plate. Repeat until all the batter is used. Note: you can omit the all-purpose flour to make the dish entirely gluten-free. Just mix the batter a little bit longer to stretch the starches within the buckwheat.

Roasted Root Vegetables

4 medium-sized beets, trimmed and rinsed (save the greens)
8 cloves of garlic, unpeeled
2 large garnet sweet potatoes, rinsed and cubed
1/2 C. olive oil, divided
Salt and pepper to taste
2 large shallots, sliced into rings
1 bunch purple kale, stripped from stems and chopped
1/2 C. white wine
1 C. shredded Gruyère cheese
1 tsp. butter
6 eggs
1/2 tsp. fresh thyme, chopped

Preheat oven to 375°F. Rub the beets with oil and season them with salt and pepper. Wrap them, along with the garlic cloves, in foil, and roast for an hour. Toss the sweet potatoes in olive oil and salt and pepper. Spread evenly on a cookie sheet and roast in the same oven for 35 minutes, turning with a spatula halfway through. Remove the beets from the oven and carefully open the foil. After they’ve cooled to handling temperature, rub them with a cloth to remove their skins (or you can leave on). Chop them into 3/4 inch cubes and set aside. Peel the garlic and set the cloves with the beets. Remove the sweet potatoes from the oven, stir once with a spatula and set aside. When the crepes are ready, heat a large sauté pan with 2 tsp. olive oil over high heat. When the oil begins to shimmer on the surface, add the shallots and immediately lower the heat. When the shallots begin to caramelize, after about seven minutes, raise the heat again. Carefully add the kale and the reserved beet greens to the oil. It will want to spatter. Stir once or twice, and deglaze with white wine. Cover the pan, lower the heat once again, and let the greens wilt and the wine cook down, about three minutes. Remove the lid and add the roots and roasted garlic. Toss all together and taste. Add more salt and pepper if you like. Set aside.

On a cookie sheet or in a baking dish, assemble the crêpes: Sprinkle 1/4 C. Gruyère cheese over the bottom of the crêpe. Pile 1/4 C. the vegetable mixture on top of the cheese. Fold in the edges to form a packet. Hold in a 275°F oven until you are ready to plate. In a large sauté pan over medium flame, heat 1 tsp. butter. Crack six eggs into the pan and cook them until the whites are firm but the yolks are still runny, about seven minutes (this step can occur while you are assembling the crêpes). Place a filled crêpe on a plate. Top with an egg. Garnish with freshly ground black pepper, coarse sea salt, and a sprinkle of chopped thyme.

Apple Rose Tarts with cream cheese

Apple Rose Tarts with cream cheese

1-2 sheets puff pastry
1/4 cup cream cheese
3 T. sugar
cinnamon
1 apple
1 T. lemon juice
3 T. water

Take out the core and thinly slice the apple. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside. Roll out the puff pastry and cut into 4 even strips. Spread cream cheese and sprinkle on sugar onto the puff pastry strips.

Arrange the apple slices and sprinkle cinnamon on top. Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins. Bake for 40 minutes at 375 degrees F.

Cheddar Chive Muffins with Egg

Cheddar Chive Muffins with Egg

2 C. all-purpose baking mix
1/4 C. milk
3/4 C. graded sharp cheddar cheese
1/4 stick butter
1/4 C. chives, chopped
4 soft-boiled eggs, refrigerated

Preheat oven to 375 degrees F. Put cold eggs in a large pot, and cover with cold water one inch above the eggs. Turn stovetop on high heat, and bring to a full rolling boil. Turn heat off and let eggs sit in hot water for 5 minutes. Remove eggs from water with a slotted spoon, and submerge in ice water bath for at least 30 minutes before peeling shells. Combine baking mix, milk, butter, cheese and chives until smooth. Place heaping tsp. batter into each mold of an oversized muffin pan. Nestle soft-boiled egg into the center of each muffin mold. Cover egg completely with additional batter. Bake for 20 minutes or until tops of muffins are golden.

Italian Plum Jam with Star Anise

Italian Plum Jam with Star Anise

2 1/2 C. chopped Italian plums
2/3 C. granulated sugar
3 star anise blossoms

Combine chopped plums, sugar and star anise blossoms. Let sit for at least an hour, or until the fruit has gotten quite syrup-y. Put fruit in a medium-sized pan and place over high heat. Bring to a boil and cook for 10 to 15 minutes, until the jam thickens and passes the plate test. Because this jam has such a small yield, you can skip the canning step and just pour it into the jars and pop it into the fridge. Or, you can pull out your small batch canning set-up and put up either one pint or two half pints (all the better to share with your friends!).

Picnic Bread

Picnic Bread

Somewhere between a baguette and ciabatta, this versatile bread is excellent alongside winter soups, topped with asparagus as a spring tartine, or slathered with butter and homemade jam in the early morning. We call it picnic bread because we build a giant sandwich from a loaf and slice it up to take along on picnics.

2 1/4 C. room-temperature water
3 C. all-purpose flour
2 C. whole wheat flour
1 T. active dry yeast
1 T. kosher salt, plus more for sprinkling
Extra-virgin olive oil, for brushing

In a large bowl, add the water, flours, yeast, and salt and stir well with a strong wooden spoon until the dough is fully combined. There should be no dry flour spots in the dough, and it will be tacky and shaggy but should partially pull away from the sides of the bowl. Cover the bowl with plastic wrap or a damp lint-free towel. Transfer the dough to the refrigerator and let it rise for 8 to 24 hours, until bubbly and at least doubled in size. The longer the rise time, the more complex the flavor development will be. Line a sheet pan with lightly greased parchment paper. Set aside. Scrape the dough out onto a floured surface and divide the dough into 2 pieces. Fold and gently roll each piece into a long cylinder several inches shorter than your sheet pan. Place the dough cylinders on either side of the pan, lightly dust them with flour, and cover them with a damp lint-free towel. Let the dough rise for 2 hours in a warm place, or until the loaves are doubled in size. While the loaves are rising, move an oven rack to the center position and preheat the oven to 425 degrees F. Brush each loaf with a bit of oil and sprinkle lightly with salt. Cut three or four long, diagonal slashes along each loaf with a serrated bread knife and transfer the sheet pan to the oven. Bake until the loaves are golden brown and crunchy on the outside and sound hollow when you tap them, about 30 minutes. Transfer the loaves to a wire rack to cool completely.

from: The Hands On Home

Eggo Bites On The Go-Go

Eggo Bites On The Go-Go

Eggo Bites On The Go-Go

1 package of frozen Kellogg’s Eggo Bites Waffle (each box contains four packages; eight bites per package)

4 tsp or 1.5 oz travel size of cream cheese

Ocean Spray Craisins

Follow the instructions on the Kellogg’s Eggo Bites Waffle box to make eight bites. Spread 1 tsp of the cream cheese on top of each of the four of the bites.  Sprinkle a few of the dried cranberries on top of the cream cheese. Top with the remaining four toasted bites; like a sandwich.  (Try Nutella & Banana or Peanut Butter & Raisins)

Shallot Marmalade

Shallot Marmalade

This condiment goes great with pate or as a sweet counterpoint to anything rich and meaty. In Paris, there’s normally a gathering before dinner for drinks, such as a kir or a glass of Champagne. I’ve served this with slices of foie gras on toasted brioche, a perfect partnership. You can use large or small shallots. Feel free to another dried fruit (diced, if necessary), such as apricots, figs, dried cranberries, or cherries, in place of the raisons or prunes.

In place of the beer, you can use half white wine, half water, or water with a squeeze of lemon or orange juice in it.

1 pound (450g) shallots, peeled and thinly sliced
2 tsp. unflavored vegetable oil
big pinch of coarse salt
a few turns of freshly-cracked black pepper
1/2 C. (125ml) beer
1/4 C. (50g) sugar
2 tsp. honey
3 tsp. apple cider or balsamic vinegar
1/2 C. (80g) raisins or dried currants

In a medium-sized saucepan, warm the oil and sauté the shallots over moderate heat with a pinch of salt and pepper, stirring frequently, until the shallots are soft and wilted, which should take about 10 minutes. Add the beer, sugar, honey, vinegar, and raisins or currants, and continue cooking, stirring frequently, until the shallots begin to caramelize. While cooking, continue stirring them just enough to keep them from burning. If the mixture seems to be very dry, add a small splash of water toward the end of cooking, to encourage a little juiciness. The jam is done when the shallots are nicely-caramelized, as shown in the picture in the post. Do not overcook; there should still be a bit of juices in the pot when it’s ready. Transfer to a jar. Storage: Store the jam in the refrigerator, where it will keep for at least 2 months.

Penne with Beef and Arugula

Penne with Beef and Arugula

2 New York strip steaks, about 8 oz. each
Salt and freshly ground black pepper
1 tsp. herbes de Provence
1 garlic clove, minced
¾ C. plus 3 tsp. EVOO
1 lb. penne pasta
¼ C. balsamic vinegar
2 tsp. Dijon mustard
¼ C. chopped fresh basil
¼ C. chopped fresh flat-leaf parsley
2 C. chopped arugula

Season the steak with salt and pepper, herbes de Provence, and the minced garlic. In a skillet, heat 3 tsp. the olive oil over medium heat. Cook the steaks for about 7 minutes per side. Remove the meat to a cutting board and let it rest while you cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta, reserving ¼ C. the cooking water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ tsp. salt, ½ tsp. pepper, the basil, parsley, and ¾ C. olive oil. In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water. Set aside. Slice the steaks thin and add to the pasta with the arugula. Add more dressing, and season with salt and pepper as needed.

Cucumbers & Snow Peas with Yogurt Chive Dressing

Cucumbers & Snow Peas with Yogurt Chive Dressing

2 cucumbers
6 oz. snow peas
4 – 6 radishes, rinsed and trimmed
1/4 tsp. Hawaiian, Kosher, or other coarse salt
Fresh ground pepper

Yogurt Chive Dressing
2 oz. plain Greek yogurt (about 4 T.)
3 T. extra virgin olive oil
1 T. tarragon vinegar
1 tsp. fresh lemon juice
3 T. minced chives
Salt & fresh ground pepper to taste

Make the dressing. In a small bowl or measuring C., whisk together all of the dressing ingredients until well combined. Taste-test the dressing on a piece of cucumber. Adjust the seasonings according to taste. Prepare salad ingredients: Peel the cucumbers and slice into quarter pieces lengthwise. Chop into roughly 1/2 to 1 inch pieces, transfer to a salad bowl, and crumble on the course sea salt. Trim any fibrous ends off the snow peas. Bring a small saucepan of water to full boil. Plunge the snow peas in, and count to 30. Remove from the heat and drain through a colander. Slice the snow peas into roughly 1/2 inch pieces. Transfer the snow peas to the salad bowl with the cucumbers. Slice the radishes into thin pieces and add to the bowl with the cucumber and snow peas. Assemble the salad: Toss the salad with a thorough coating of the dressing. Season with salt and fresh ground pepper according to taste. Serve, and enjoy!

Lentil Salad (with diced roasted vegetables and vinaigrette)

Lentil Salad (with diced roasted vegetables and vinaigrette)

1 red onion, peeled and diced
1 small leek, white part only diced
1 medium carrot, peeled and diced
1 small turnip, peeled and diced
1 tsp. thyme leaves
4 T. extra virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 C. chicken stock or water
6 oz. small green lentils (lentilles de puy)
1 1/2 T. sherry vinegar
2 tsp. chopped parsley
1 head of frisse, leaves cleaned and trimmed

Heat the oven to 350. Place the onion, leek, carrot and turnip in a small roasting pan. Add the thyme, half the oil and season with salt and pepper. Roast the vegetables until they begin to brown, about 20 minutes. Add the lentils and the stock or water. Season the lentils with salt then cover the pan and continue roasting until the lentils are tender, about 1 hour. Dress the lentils with the remaining oil and the vinegar. Allow the lentils to cool to room temperature. Adjust the seasoning if necessary, add the parsley and serve on a bed of frisee.

Yield: 4 servings
Calories: 181
Fat: 7g
Fiber: 10.4g

Comté and ham wafers (Sablés au Comté et au jambon)

Comté and ham wafers (Sablés au Comté et au jambon)

These wafers are savory and a bit salty, which makes them ideal to serve with drinks before dinner. A baker once confided in me that restaurant owners requested that he increase the quantity of salt in his bread because it prompted the customers to drink more. You didn’t hear it from me, but because of the ham and cheese, you might want to plan on having plenty of beverages to accompany these.

8 tsp. unsalted butter, at room temperature
1 tsp. freshly ground black pepper
1/2 tsp. sea salt or kosher salt
2 tsp. chopped fresh chives, or 2 tsp. chopped fresh thyme
2 1/22 C. (coarsely grated Comte cheese, or another sharp, firm cheese, such as aged Gouda or Cheddar
1 C. all-purpose flour
1/4 C. cornmeal or fine polenta
1/2 C. crumbled or finely chopped ham chips, from about 2 slices

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, by hand), beat the butter, pepper, salt, and chives on medium speed until smooth. With a chef’s knife, chop the grated cheese into small bits; add them to the butter mixture. Stir in the flour and cornmeal. Add the ham, and mix until the dough comes together. 3 Divide the dough in half and roll each half on a lightly floured surface into a 7-inch (18cm) log. Wrap in plastic wrap and chill for 1 hour. The unbaked dough can be refrigerated for up to 1 week, or frozen for up to 2 months. To bake the sables, preheat the oven to 350°F (i8o°C). line two baking sheets with parchment paper or silicone baking mats. With a sharp chef’s knife, slice the sables 1/4-inch (.75cm) thick and place them cut-side down on the baking sheets evenly spaced. Bake for 12 minutes, rotating the baking sheets on the racks of the oven midway through baking, until the sables are golden brown on top. Let cool and serve. The sables can be kept in an airtight container at room temperature for up to 3 days.

Zesty Lime Shrimp and Avocado Salad

Zesty Lime Shrimp and Avocado Salad

1 lb. Jumbo Cooked Shrimp; chopped
1 Tomato; Diced
2 Haas Avocado; Diced
1/4 Red Onion; Chopped
1 1/2 Limes; Juiced
1 T. Olive Oil
1 T. Cilantro; Chopped
1 pinch Salt & Pepper

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Prosciutto-Wrapped Shrimp with Smoked Paprika

Prosciutto-Wrapped Shrimp with Smoked Paprika

These are a huge hit in my house. You can make them with smaller shrimp (reduce the cooking time slightly), but the bigger the shrimp, the bigger the wow factor. It’s really nice to do both the wrapped shrimp and wrapped asparagus, as the different shapes look pretty cool and festive together. You can also grill either version. Make sure you have napkins on hand, and a little bowl (or two) for people to toss their shrimp tail shells into.

Nonstick cooking spray (optional)
1 T. extra-virgin olive oil
1 1/2 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
1 pound jumbo shrimp (16 to 20 per pound), shelled (tails left on) and deveined and / or medium to thicker Asparagus or combonation
4 ounces very thinly sliced prosciutto, sliced lengthwise into 1/2-inch strips

Place the oven rack about 4 inches below the heat source and preheat the broiler. Spray a rimmed baking sheet with nonstick cooking spray, or line it with parchment paper. Combine the olive oil, paprika, and pepper in a bowl. Add the shrimp and toss until they are coated with the seasoned oil. Wrap each shrimp with a strip of prosciutto, spiraling it up the shrimp until the shrimp is encased. Place the shrimp on the prepared baking sheet. Broil until the tops are crispy, 3 minutes, then turn each shrimp and broil to crisp the other side, 3 minutes more. The shrimp will be cooked through. Serve with the crispier side up.

Rare Roast Beef Baguettes with Roast Tomato and Currant Chutney

Rare Roast Beef Baguettes with Roast Tomato and Currant Chutney

¾ C. thickened cream (35% whipping cream)
¼ cup Dijon mustard
¾ C. finely grated parmesan
2T. olive oil
2lb. beef fillet, trimmed
2 sourdough baguettes
2 cups (loosely packed) arugula

2/5 lb. large cherry tomatoes, such as Johnny love bites
2 long red chillies (possibily fresno; or try asian market)
1/3 cup olive oil
2 Spanish onions, finely chopped
2 garlic cloves, finely chopped
100 ml red wine vinegar
200 gm light brown sugar
2 tbsp currants, soaked in warm water until plump, water discarded

For roast tomato and currant chutney, preheat oven to 180C. Scatter tomatoes and chillies on 2 oven trays lined with baking paper, drizzle with 2 tbsp oil and roast until golden (30 minutes). Remove skin and seeds from chillies if desired, finely chop flesh and set aside with tomatoes. Heat remaining olive oil in a saucepan over medium heat, add onion and garlic and stir occasionally until tender (10-12 minutes). Add tomato, chilli, vinegar and sugar, season to taste, reduce heat to low and stir occasionally until thick (45-55 minutes). Season to taste, stir in currants and set aside to cool. Makes 500ml. Combine cream and mustard in a small saucepan over medium heat, bring to just below the simmer, add parmesan, stir until melted, season to taste and set aside to cool. Preheat oven to 140C. Heat olive oil in a large frying pan over high heat, season beef fillet to taste and cook, turning occasionally, until browned (1-2 minutes each side). Transfer to an oven tray and roast until cooked to your liking (25-30 minutes for medium-rare). Set aside to rest (30 minutes), then thinly slice. Halve baguettes lengthways and spread bases with chutney. Top with roast beef and rocket, drizzle with mustard cream, season to taste and serve.

Momofuku’s Soy Sauce Eggs (Shoyu Tamago)

Momofuku’s Soy Sauce Eggs (Shoyu Tamago)

6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 C. soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath. Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion. Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month. To serve, cut the eggs in half lengthwise and season with salt and pepper.

Green Goddess Sandwiches

Green Goddess Sandwiches

I like the briny umami that the anchovies add to the mayonnaise, but feel free to leave them out if you prefer. (You may wish to add more salt, garlic, or lemon if you do.) The mayonnaise keeps well for up to a week, staying vibrant green and marrying the flavors together nicely. I like the onions best when freshly pickled, but they will also keep in the fridge for a week or more. Wrapping the sandwiches in parchment paper prior to cutting them in half helps them to hold together, but feel free to skip this step in favor of deliciously messy sandwiches.

Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):
1/3 C. packed basil leaves
1/3 C. packed tarragon leaves
1/3 C. packed chopped chives
2 medium-large garlic cloves
2 anchovy fillets
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 C. good mayonnaise (such as Spectrum’s olive oil mayonnaise)

Pickled spring onions (makes enough for 4-6 sandwiches):
2 spring onions, bulb thinly sliced
1/2 C. white wine vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed

Per sandwich:
2 slices pan bread
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried

Make the mayonnaise: In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed. Pickle the onions: In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week. Assemble the sandwiches: Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.

Zucchini Spread

Zucchini Spread

3 1/2 C. zucchini, unpeeled, shredded (equiv. to 1 pound)
1/4 C. fresh parsley, finely snipped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 medium garlic clove, minced
1/4 teaspoon salt
pepper
2 tablespoons finely chopped pecans, dry roasted

Squeeze the zucchini to remove excess water. In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed. Spoon the mixture into a serving bowl. Fold in the nuts. Cover and refrigerate before serving.

Sweet Chicken Bacon Bites

Sweet Chicken Bacon Bites

2 chicken breasts boneless and skinless, cut into 1 inch cubes
8 to 12 slices thin cut bacon cut into halves or thirds
3/4 C. dark brown sugar packed
salt and pepper to taste
parsley for garnish

Preheat oven to 350 F degrees. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate. Season chicken pieces with salt and pepper. Depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar. Place chicken pieces on the prepared baking sheet and season again with more salt and pepper. Bake for about 45 minutes or until bacon is nice and crisp. Garnish with parsley, so that it looks pretty.

To-Full Blooms

To-Full Blooms

120g pressed Tofu
1 lg. Egg
¼ tsp. Chicken Bouillon (or more)
1 tsp. Cornstarch
1 T. Oil
Cherry Tomatoes
Cilantro/parsley sprigs

Mash tofu with fork and mix with egg, bouillon and cornstarch. Oil a 6” baking dish, add tofu mash, and smooth out to level. Half cherry tomatoes and arrange on tofu, add herbs as stems and leaves. Bake 20 minutes at 200 C.

Or mash and mix, then oil a 3 inch ring and nonstick skillet. Place ring in skillet, fill with 2 heaping tablespoons of the tofu mash and level. Decorate with (slices) of tomato and herbs. Cook until firming up and lightly brown on bottom. Flip and cook until done.

Nigella Cocktail Sausages

Nigella Cocktail Sausages

1 kilogram cocktail sausages
2 tablespoons sesame oil
125 millilitres honey
2 tablespoons soy sauce

Preheat the oven to 220°C/gas mark 7/425ºF. Separate the sausages, if they are linked, and arrange in a large, shallow-sided roasting tin. Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands – or a couple of spatulas – to move everything about in the pan so that all the sausages are slicked. Roast for 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

Antipasto Skewers with Pesto Dip

Antipasto Skewers with Pesto Dip

2/3 cup plain yogurt
1/2 cup mayonnaise
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/3 cup prepared pesto sauce
42 cherry or grape tomatoes
1 bunch fresh basil
1 (8 oz.) container mini mozzarella balls, each cut in half
1 (8 oz.) jar marinated mushrooms (1 cup)
8 ounces pepperoni, cut into 21 half-inch slices, then sliced in half
1 (10 oz.) jar large stuffed Spanish olives (1 1/4 cups)

Make dip: Combine yogurt, mayonnaise, garlic, red wine vinegar and pesto sauce; stir well and chill for 30 minutes. Make skewers: Thread ingredients one by one onto skewers in this order: cherry tomato, folded basil leaf, half a mozzarella ball, mushroom, pepperoni, basil, olive. Serve skewers with dip.

Stone Fruit Slaw

Stone Fruit Slaw

1 tablespoon grated peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons (packed) light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
1 1/2 pound assorted firm stone fruit (about 5; such as plums, nectarines, peaches, or apricots), julienned
2 scallions, thinly sliced diagonally
Kosher salt and freshly ground black pepper

Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.

Sesame Crisps with Hummus

Sesame Crisps with Hummus

6 Pita Breads, each split into 2 rounds
½ C. Olive Oil
¼ C. sesame Seeds
¼ C. dried Thyme
2/3 tsp. Salt
½ tsp. Sumac

1 can Chickpeas, rinsed and drained
¼ C. Olive Oil
2 T. Lemon Juice
1 clove Garlic
1 tsp. Cumin
½ tsp. Salt

Preheat oven to 375. Arrange pita halves, cut side up, on a cutting board. In small bowl combine oil, sesame seeds, thyme, salt and sumac. Brush a thin layer over each pita and cut into triangles. Transfer to baking sheet and bake until crisp and golden brown around the edges, about 10 minutes.

In food processor, puree all hummus ingredients until smooth. If necessary, add 1-2 T. warm water to reach desired consistency.