Whole Wheat Pitas

(I promise this will be the last pita post this week. Try them. You'll get addicted, too.)

I secretly prefer the taste of white bread, even though I always make wheat.

Pitas are the exception. While white pitas are good, I definitely prefer whole wheat pitas.

This whole wheat pita recipe uses 1 part whole wheat flour to 2 parts all purpose flour. If you want a fully whole wheat pita, you would need to add gluten to the ingredients. (I haven't figured out exactly what gluten is...let alone found it in the store yet)

Whole Wheat Pitas (8 whole pitas, 3 hours)

1 1/4 c warm water
1 tsp honey

1/4 c oil (extra virgin olive oil adds the most flavor)

2 c bread flour (all-purpose can be used)

1 c whole wheat flour

1 tsp salt

**If you have a bread machine, put all ingredients into bread machine in order listed. Use the dough cycle. Then skip to Step 3.**

1. In large bowl, combine yeast, honey, and 1/2 c warm water. Let sit for 5 min until foamy. Stir in oil, salt, and remaining water. Gradually mix in flour until a dough forms. Knead 8-10 min until you have a smooth, elastic ball.

2. Place dough in bowl, lightly oil the top, and cover with a kitchen towel. Set in a warm place to rise for about 1 hour, until almost doubled.

3. Punch down dough and divide into 8 balls. On a lightly floured surface, roll each ball into a 6-7 inch circle. As you roll out dough, place rounds on lightly floured surface and cover with a towel. Let rise for about 30 minutes, until slightly puffy. (They will still be thin) While rising, preheat oven to 500.

4. Place 2-3 rounds at a time, side-by-side, on a cooling wire rack. Bake for 5 minutes or until puffy.

5. Remove from oven and wrap breads in a damp kitchen towel to keep them soft. Allow breads to completely cool.

Notes:

*Pitas can be refrigerated in a ziploc bag for 2-3 days.

*I have only done this recipe with a bread machine - if you try it by hand, let me know!
*This recipe can be halved with great results.

There's some indescribable innate satisfaction in making your own pitas...makes me feel like a pioneer or something like that.

VERDICT:

Cost: Storemade: $2.98 for 6, Homemade: $0.50 for 8

Overall:
I will now be making whole wheat pitas instead of white pitas. These were delightfully soft and chewy, yet wholesome. As with the white pitas, they are much cheaper and higher quality than storemade pitas. There really is no comparison when it comes to taste. Of course, storemade pitas are convenient and I'm sure I'll still buy them occasionally. Now I just need to try freezing these!

And yes, the whole wheat ones puff up in the oven just like white ones.

My inspiration: epicurious.com recipe significantly modified directions

Today's Lesson: Always remember to put the blade back on the bread machine. It doesn't work without it. (Yup, had the dough cycle running and randomly noticed the blade sitting on the counter)

Taco Pitas

I'm not very photogenic.

Neither are ground beef and cheese.

I tried my hardest to display the true tastiness of this meal.

These were so good that they made me break my cardinal rule: Do not make the same thing for supper twice in one week.

(As soon as Andy reads this, he's going to think we can have pizza 2-3 times a week again...not happening.)

Here's my new favorite way to stuff pitas:

Taco Pitas (4 servings, 40 min)

1 lb ground beef

1 package taco seasoning (or 3 TB homemade)

1/2 can diced tomatoes, undrained (a standard can is about 10 oz, so you need about 5 oz)

1/3 c water

1 c shredded Mexican cheese

1 green pepper, chopped

8 pita halves

1. Brown ground beef in skillet over med-high heat. Drain. In skillet, add taco seasoning, tomatoes, and water to ground beef. Mix well. Bring to a boil. Reduce heat and simmer uncovered 15 min or until thickened. Meanwhile, preheat oven to 350.

2. Fill pita halves with ground beef mixture. Top beef mixture with cheese and green peppers. Place on baking sheet. Bake for 10 min or until cheese is melted.

Notes:

*This recipe is extrememly versatile. You can add onions or any toppings you'd like. You can also substitute diced tomatoes with green chilis or even salsa in place of the tomatoes.

*I usually halve or even quarter this recipe. I also cut the amount of ground beef in half and it still tastes great and provides plenty of filling for the pitas.

*I prefer whole wheat pitas with this recipe. Of course, I'm biased toward homemade ones.

VERDICT:

Cost: $4.10

Overall:

I have to thank my mom for this recipe. It's staying in our rotation! These pitas are full of flavor and so easy to eat! I loved how the ground beef didn't make a mess all over my plate. This recipe's staple ingredients make it an easy meal to pull together at the last minute, especially when I have frozen pitas on hand.

My inspiration: Mom

For my recipe ideas, visit Tempt My Tummy Tuesday

Apple Chips

Healthy snacks...is it really a snack if it's healthy?

It doesn't seem like it. Snacking is my downfall.

Pretzels, candy, cookies, pretty much anything on the counter can end up in my stomach during the afternoon.

I've been trying to find healthy snacks. I like dried fruit, but it is so expensive!

Here are my apple chips - a tasty snack - and a good way to use up some of the 10 lbs of apples I bought on sale a couple weeks ago.

I'm such a sucker for sales.

Apple Chips a la Martha Stewart (1 serving (about 20 chips), 3 hours)

1 apple, unpeeled (preferably Granny Smith or Ida Red)
1 c sugar
1 c water
1/2 TB oil

1. Preheat oven to 175. Combine sugar and water in medium saucepan. Simmer over medium heat, until sugar is dissolved. Meanwhile, core and halve apple. Slice into almost paper-thin pieces using knife or mandolin.

2. Place 5-6 apple slices in sugar water. Simmer for 20 seconds. Remove with slotted spoon and place on wire rack to drain. Repeat with remaining apple slices.

3. Lightly brush 1 baking sheet with oil. Arrange apples in single layer. Bake apples until crisp, about 2 1/2 - 3 hours.

Notes:
*Store chips in airtight container for up to 2 days.
*You can double this recipe by using two apples. You do not need to increase the sugar water solution when doubling the recipe.

VERDICT:
Cost: Storemade: $2.98 for a bag (3 servings), Homemade: $0.10 for 1 serving

Overall:
Homemade apple chips are a satisfying snack. These chips are sweet, yet retain some of the tartness of Granny Smith apples. I was impressed with how the chips did not curl or discolor. In the future, I would make more apples at the same time to make the process more worthwhile. Plus, these are definitely cheaper than storemade chips!

My inspiration: Martha Stewart's Healthy Quick Cook Book (but mine don't look quite as nice as hers)

Today's Lesson: Always cook with contacts in or glasses on. Otherwise you might end up putting in only 1/3 the amount of flour needed for chocolate chip muffins and 3 times the amount of lemon juice needed for an apple pie. The muffins turn into buttery, sugary blobs. The pie tastes more like lemons than apples.

You will not be getting either of those recipes.

Pita Pockets

Stuffing pita pockets is tough.

The fillings won't fit.

Everything looks smashed in.

Sometimes the whole thing busts open.

I quit buying them to avoid feeling like a failure. So when I saw this recipe at Tammy's Recipes, I was excited to try it out.

It was everything she claimed!

Homemade Pita Pockets (8 pockets/16 halves, 2 hours)

1 c warm water

1 TB oil

1 tsp salt

2 tsp sugar

3 c flour

1 1/2 tsp yeast

**If you have a bread machine, put all ingredients into bread machine in order listed. Use the dough cycle. Then skip to Step 3.**

1. Combine water, oil, salt, and sugar. Mix in 1 cup of flour and yeast. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary.)

2. Place dough in bowl, lightly oil the top, and cover. Set in a warm place to rise for about 1 hour, until almost doubled.

3. Punch down dough and place on lightly floured surface. Divide dough into 8 balls. On a lightly floured surface, roll each ball into a 6-7 inch circle. As you roll out dough, place rounds on lightly floured surface and cover with a towel. Let rise for about 30 minutes, until slightly puffy. (They will still be thin) While rising, preheat oven to 500.

4. Place 2-3 rounds at a time, side-by-side, on a cooling wire rack. Bake for 4-5 minutes until puffy. Remove from oven as soon as any brown appears on the top.

5. Remove from oven and wrap breads in a damp kitchen towel to keep them soft. Allow breads to completely cool.

Notes:
*Pitas can be refrigerated in a ziploc bag for 2-3 days.

*This recipe can be halved with great results.

(You do not want your pitas to have dark brown spots on the bottom like in this picture. They will be stiff. If this happens, lessen the time in the oven.)

VERDICT:

Cost: Storemade: $2.98 for 6, Homemade: $0.55 for 8!

Overall:

These homemade pitas were surprisingly simple to make, especially with the bread machine. I will definitely continue making them. They were also delicious! They were so soft and pliable. I was able to fill the pitas easily without any cracking or breaking. The hole was plenty big! There was no comparison to storemade pitas.

Plus, it was fun to watch them puff up in the oven.

My inspiration: Tammy's Recipes' Homemade Pita Pockets

Peanut Butter Brownie Cups

Gooey peanut butter and chocolate with a warm brownie?

Wonderful.

So wonderful that I wish I had a tupperware container with a lock and key. Then I'd give Andy the key to take to work so that I don't eat 4 of them tomorrow.

They are much better than anything at the store. Plus there's an innate satisfaction derived from making them yourself rather than sticking refrigerated dough on a cookie sheet.

Peanut Butter Brownie Cups (12 cups, 1 hour)

3/4 c sugar

1/4 c unsalted butter, softenend

1 TB water

1 3/4 c chocolate chips, divided

1 c peanut butter chips, divided

1 egg

1/2 tsp vanilla

1 c flour

1/4 tsp baking soda

3/4 c creamy peanut butter

1. Preheat oven to 350. Grease or spray 12 muffin cups.

2. In large bowl, microwave sugar, water, and butter for 1 minute or until butter melts. Stir in 3/4 c of chocolate chips until melted. Stir in vanilla and egg. Blend in flour and baking soda. Allow to cool to room temperature.

3. Stir in 1/2 c of chocolate chips and 1/2 c of peanut butter chips. Spoon batter by heaping tablespoonfuls into muffin cups.

4. Bake for 13-15 minutes. The middles will still look soft. Place tin on wire rack. Centers of brownies will fall while cooling. If not, tap center with teaspoon to make a hole.

5. While brownies are still warm, microwave peanut butter in small bowl for 45 seconds. Stir. Spoon a heaping teaspoonful into each brownie center. Top with desired amount of remaining chocolate and peanut butter chips. Allow to cool in pan. Eat warm from pan!

Notes:

*All mixing can be done by hand

VERDICT:

Cost: Homemade: $2.60

Overall:
These were definitely best eaten warm. The brownie is moist and rich. The peanut butter middle just melts into the brownie. I loved the look of the chips on top. Since I had extra melted peanut butter, next time I will drizzle it over the brownie cups to add a fancy touch These would be perfect to take to a party. Clearly there are no health benefits and not much of a cost savings, but the taste makes me forget about that stuff anyways!

My inspiration

Whole Wheat Waffles: Take 2

Andy got home late from work, Noah was covered in hives, and supper was half-done.

I hand Andy a piece of whole wheat waffle. "Eat this. It has a chocolate chip in it."

He eats it.

Me: "How was it?"

Him: "Fine. Why?"

Me: "It's whole wheat. I didn't get plain batter done for you. You can either eat these with us or make a frozen pizza once the kids are in bed."

Him: "I'll eat these."

WOW. I think I would have fallen over in shock if I wasn't holding a hivey baby.

HE ATE THEM.

After supper, "How were your waffles?"

"Pretty good."

PRETTY GOOD???? I got PRETTY GOOD for whole wheat waffles? Again, I would have fallen over in shock if I wasn't holding the still hivey baby.

The Brewer game distracted him from what he was eating, but it's still amazing. Here's the recipe for these terrific whole wheat waffles:

(He doesn't know they had applesauce in them. I figured that might put him over the edge.)

Whole Wheat Waffles (10 square waffles, 20 min)

1 3/4 c whole wheat flour

1/2 tsp salt

1 TB baking powder

1 TB sugar

2 egg yolks

2 egg whites

1 3/4 c milk

1/2 c unsweetened applesauce

1 tsp vanilla

1. In large bowl, mix flour, salt, baking powder, and sugar. In small bowl, beat egg yolks, milk, applesauce, and vanilla. Add to flour mixture all at once. Stir until blended.

2. In separate bowl, beat egg whites until stiff. Gently fold whites into batter. Do not overmix.

3. Pour batter into waffle iron sprayed with nonstick cooking spray. Cook until done, about 3-5 minutes.

Notes:

*To keep waffles warm while making the batch, heat oven to 200 and place cooked waffles on wire rack.

*Waffles can be frozen and reheated in a toaster. If planning to freeze waffles, cook waffles for slightly less time than usual.

VERDICT:

Cost: Storemade: $3.39 for 8, Homemade: $0.75 for 10

Overall:

These homemade waffles win! I am thrilled to find whole wheat waffles that actually taste good! Of course, their taste isn't quite as good as regular waffles, but they're much better than any other whole wheat waffle recipe that I have tried. They have the texture of regular waffles, not cardboard. Their color is more golden than the usual dark brown of whole wheat. If you eat them with chocolate chips or strawberry sauce like we did, you definitely won't know much of a difference. For the cost savings and health benefits, this is now our go-to waffle recipe.

My inspiration: adapted from SparkPeople

This post is linked to Tempt My Tummy Tuesday

No-Rise Pizza Crust

I used to buy this Pillsbury pizza crust almost every week. It's easy to use and tastes decent, too.

Then I started experimenting with making my own crust.

This recipe is seriously idiot-proof, kid-proof, whatever you want to call it. Plus it's quick, easy, and requires only 5 basic ingredients.

It's my standby recipe for pizza crust, and we make it almost every week. It requires yeast, but no rising or kneading time.

Enjoy!

No-Rise Pizza Crust (1 large pizza, 30 min)

3 c flour

1 package active dry yeast (.25 ounce)

1 tsp salt

1 TB sugar

2 TB oil

1 c warm water

1. Preheat oven to 375. Combine flour, yeast, salt, and sugar. Mix in oil and warm water. Spread out on pan or roll and place on pizza stone. Top as desired.

2. Bake for 25 min.

Notes:

*Can use half all purpose flour and half whole wheat flour. There is not a noticeable difference in taste.

VERDICT:

Cost:

Storemade: anywhere from $1 for a cheap bag mix to $5 for a nice Boboli-type crust

Homemade: $0.56

Overall:

Homemade wins. This crust is neither automatically thick nor thin. I like how this crust lets me have some control by how thinly I roll it and what I bake it on. The recipe makes more than enough dough for my pizza stone. It can be made quickly and doesn't need to be baked before adding toppings. Nothing beats this pizza crust recipe for ease and simplicity!

My inspiration: see comments at this link for variations on this crust