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A few new recipe ideas


I've tried several new recipes that we have enjoyed recently. Sometimes my motivation for trying a new recipe is to try to use up things that I have on hand. Two of the following recipes met that criteria. I checked out a book of Middle Eastern cookery from the library and saw a picture of a salad which looked very colorful and tasty and which would also use up a few radishes that I had on hand. Here is my version of the recipe:

JerusalemSalad

Jerusalem Salad

2-3 small (mini) cucumbers
3 roma tomatoes
1/2 of a sweet red pepper
4-6 radishes
1/2 of a red onion
1/4 cup chopped fresh parsley
5 Tbsps. olive oil
zest of one lemon
2 Tbsps. lemon juice
1 1/2 Tbsp. rice vinegar (could use red wine vinegar or cider)
1 clove garlic crushed or sliced
1 tsp. sugar
1 can or about 2 cups cooked chick peas

Clean and dice all the vegetables into about 1/2 inch pieces. Mix in parsley. In a bowl whisk together the olive oil, lemon zest, lemon juice, vinegar, and sugar. Add salt and pepper to taste. Pour over vegetables. Serve on plates topped with some of the chick peas. You could also add Feta Cheese and/or black olives if desired.

I tried this recipe for white bean dip because I had some sun dried tomatoes in the freezer that I wanted to use. It went together very quickly and we enjoyed eating it with fresh vegetables and some pita chips. Please keep in mind that dips and casseroles rarely photograph well, but be assured both of these recipes taste very good. 🙂

WhiteBeanDip

I tried this recipe for Crunchy Beef Casserole from the Southern Plate website because it had rave reviews and because I had everything the recipe called for including a can of French fried onion rings. Rob really enjoyed it and encouraged me to be sure to make it again. That's always a good sign. 🙂

CrunchyBeefCasserole

Do you ever search for recipes to use up ingredients that you have on hand? Have you found any new favorites that way?

Becka


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An update from the convalescent home


Things are improving here at our convalescent home. Nora is regaining strength and mobility. She still tires easily and knows when she has done too much, but her pain level has greatly diminished. Thanks to all who have prayed for her and sent her greetings and other evidences of care and concern.

Last week Rob and I ventured out for supper one evening to the Pita House, which is one of our favorite places to eat. We both had the lentils and a Greek-style salad and then did a bit of shopping in the Middle Eastern grocery part of the restaurant. I think I have mentioned before that I like to get some of my spices there and I always get some kalamata olives and some of their domestic feta. They also carry a good selection of dried beans and seeds such as poppy seed and sesame seed. Another thing I purchased was a small container of their fresh hummus, which is delicious. When we got to the check out counter I discovered that we had purchased enough to qualify for a free package of pita bread.

I did a little research and decided to make pita chips to serve with the fresh hummus. They were very easy to make and they stayed nice and crisp in a Tupperware container for several days after I made them. Here are the directions:

picture of Oiling Pitas

Pita Chips

Pita bread
Vegetable oil

Seasonings of your choice (I used Goya Adobo all purpose seasoning from the Hispanic section of the grocery store. You could use seasoned salt, garlic powder, cumin, or a blend of your own.)

Cut the pitas in half and then separate the halves into single layers. Cut the individual layers into quarters (you can stack the layers if you would like.) Place the pieces on a baking sheet and brush them with oil. Sprinkle them with the seasonings. Bake at 400 degrees for about 5 mins. or until they are slightly browned and crisp. Watch carefully so they do not burn. Let cool and serve with the dip of your choice.

picture of Seasoning Pitas

Enjoy your tasty snack!

Becka


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