Commercial pita chips are nice, but I often find them too greasy, and of course they are made from white flour pita. I like to make my own homemade pita chips, using whole-wheat pita and olive oil spray. When I make pita chips at home, I can also make them very seasoned – sprinkling them not just with salt but also with garlic powder, paprika, and dried oregano. You can make them spicy with some cayenne, sprinkle them with onion powder, use less salt than I use (they are quite salty, but we like them this way)… the variations are limitless. I also like to make a sweet version with cinnamon sugar:
Here’s the recipe:
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Two wonderful kitchens, Mexicans and Italian, combine to create a tasty, pizza-inspired quesadilla. Needless to say, you can vary the filling according to your own preferences and use ingredients such as jalapeños, red onions, bell peppers etc. Just don’t stuff the quesadillas too much – you want them to be thin and crispy.
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I used to make a spinach frittata that required wilting the spinach in water before adding it to the eggs. It also called for frying half an onion in olive oil and adding that too. It was a wonderful frittata, but it required quite a lot of work. Last night, pressed for time, I decided to simply chop the spinach and mix it plus some onion powder with the rest of the ingredients. The result was so good! Some of the spinach got baked and wilted inside the frittata, while some (I used a lot) remained on top and got a little crispy and browned. It was delicious, satisfying, and very easy to make, so this is my new spinach frittata recipe. Hope you like it too.
Note: This frittata contains a lot of spinach relative to the amount of eggs. I like it this way, but if you prefer a lower ratio of veggies to eggs, use half the amount of spinach listed.
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Incredibly fresh and flavorful, this delicious pasta salad is a better choice than mayonnaise-based pasta salads.
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These are my favorite biscuits. They have a subtle honey flavor and are absolutely divine with the warm honey butter. They’ll be perfect for Mother’s Day brunch!
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I wanted spinach pancakes – or maybe spinach fritters is a better name for these- with a lot of spinach and very little flour. So I tried, adding just a little flour for texture and a little Parmesan for flavor, and these worked out great – the outside is brown, crisp and very tasty thanks to the olive oil, and the inside tastes like garlicky spinach. The eggs simply hold it all together. These spinach fritters make a wonderful vegetarian meal when served with brown rice and a salad.
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