alltumbledown's kitchen

Aug 29 2010
picture via http://mynutrametrix.transitionslifestyle.com. Mine didn’t have whatever herb they sprinkled on- but yours could. These are perfect snack food without all of the chemicals and saturated fat of manufactured pita chips. Ingredients: bag of pita, olive oil, salt, pepper, garlic Cut pita into wedges, 8 per pita. Separate into chips (since the pita has a pocket, each wedge will have 2 connected triangles.) Place on baking sheet, and brush with olive oil Sprinkle with salt, pepper and garlic powder Bake at 425 until chips are lightly toasted

picture via http://mynutrametrix.transitionslifestyle.com. Mine didn’t have whatever herb they sprinkled on- but yours could. These are perfect snack food without all of the chemicals and saturated fat of manufactured pita chips.

Ingredients: bag of pita, olive oil, salt, pepper, garlic

  • Cut pita into wedges, 8 per pita. Separate into chips (since the pita has a pocket, each wedge will have 2 connected triangles.)
  • Place on baking sheet, and brush with olive oil
  • Sprinkle with salt, pepper and garlic powder
  • Bake at 425 until chips are lightly toasted
Aug 29 2010

Tzatziki

via my favorite cookbook, Cooking for Friends.

Ingredients: 2 cups plain full-fat Greek yogurt, 1 large English cucumber, 1 lemon, 2 tbsp fresh mint, 2 tbsp fresh dill, salt and pepper to taste

  • Grate 1 cucumber on the largest holes. Let drain for ten minutes (I used a coffee filter instead of a sieve.) After 10 minutes, squeeze to remove all liquid and add to bowl
  • Zest lemon, add to bowl
  • Mince fresh herbs, add to bowl
  • Add juice of the lemon and yogurt to bowl, mix well
  • Season with salt and pepper

Goes well with crudite— I had radishes, broccoli rabe, baby carrots, raddichio and sliced cucumber, as well as pita chips (recipe to follow.)

Aug 29 2010
Carmelized onion and pepper tart: Ingredients: 2 sheets of puff pastry, 3 lbs onions, 3 peppers, olive oil, sea salt and pepper Carmelize onions. Let them cook low and slow for as long as you have time to really bring out some incredible sweetness Char peppers. After thoroughly cleaning, use tongs to hold over open flame on stovetop, turning occasionally. When cool, rub off the charred bits. Defrost pastry. Roll to a slightly larger square, and cut into desired tart size. I made about 15 per sheet. Assemble tarts. Dollop a healthy serving of onions, and add peppers on top. Season with sea salt and freshly ground pepper. Bake at 425 until edges are golden brown. Serve and enjoy!

Carmelized onion and pepper tart:

Ingredients: 2 sheets of puff pastry, 3 lbs onions, 3 peppers, olive oil, sea salt and pepper

  • Carmelize onions. Let them cook low and slow for as long as you have time to really bring out some incredible sweetness
  • Char peppers. After thoroughly cleaning, use tongs to hold over open flame on stovetop, turning occasionally. When cool, rub off the charred bits.
  • Defrost pastry. Roll to a slightly larger square, and cut into desired tart size. I made about 15 per sheet.
  • Assemble tarts. Dollop a healthy serving of onions, and add peppers on top. Season with sea salt and freshly ground pepper.
  • Bake at 425 until edges are golden brown.
  • Serve and enjoy!
Aug 25 2010

On tap this week…

We’re making a Shalosh Seudos meal this Saturday, and here is the menu:

-Quinoa and edamame salad

-Sundried tomato and asparagus pasta salad

-arugula and blueberry salad

-E.’s salad

-feta, heirloom tomato and basil crostini

-Onion and pepper tart

-Pita chips, hummus and tzatziki with crudite

-Summer fruit salad

Whew! I’ve got some work ahead of me. Thankfully, we started prepping early, so I’m ready to cook starting tonight.

Aug 25 2010

Cooking with alltumbledown

I love food. In fact, I think about food pretty much the whole day: what to eat, when to eat, how to procure it in the shortest amount of time + distance (the golden mean of consumption.) Thankfully, I also love cooking. Much like style, there is something magical about creating lush textures and flavor combinations from disparate elements. To push me from making the same dinner of pasta, feta and spinach yet again, I’ve decided to document some of my old favorites and new ventures here. I’m looking forward to sharing my adventures with you all!