#31 Pita, Pita, How I Eat Ya!

Shownotes for #31 Pita, Pita, How I Eat Ya!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the end of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at [e-mail].

The podsafe music used in the show:

This week I'm featuring "Springtime Can kill You" by Jolie Holland. She is an original blues singer/songwriter from San Francisco. In one of her reviews, the commentator wrote that she sings like an old soul. There is nuance in her lyrics and in her vocal style that deserves a second and third listen. This cut, from her (3rd) cd of the same name, is from 2006.

Here is the lead recipe I describe in the show:

Traditional Pita Bread Snacks

1 package of Pita Bread, white or whole wheat
2 tbs butter or olive oil
2 tbs powdered sumac
2 tbs Za'atar herb mixture
1 cup drained thick yogurt

1. Brush the top of a loaf with butter or olive oil. Sprinkle with sumac or Za'atar. Toast until puffed.
2. Toast a loaf of bread. Spread a thin layer of thicked yogurt on top of the loaf. Sprinkle with sumac or Za'atar.

Pork and Swiss Filled Pitas with Citrus Aioli

2 cups mayonnaise
1/8 teaspoon cayenne pepper
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
1 tablespoon orange juice concentrate, thawed

12 ounces roast pork loin, thinly sliced
8 slices baby Swiss cheese
4 Pita Breads, cut and opened to form a pocket

Combine ingredients for aioli in small bowl; mix well and set aside to chill. Preheat sandwich press to medium. Spread inside of each pocket with aioli and arrange a slice of cheese on top. Top with 3 ounces of pork. Close sandwich and press lightly.

Ham Pitas

1 can (8 ounces) sliced pineapple, drained and cut up
1 can (6 3/4 ounces) chunk ham, broken up
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup apple-spiced flavored yogurt or mayonnaise
1 small carrot, shredded
Shredded lettuce or alfalfa sprouts
2 or 3 white or whole wheat pita bread rounds

In mixing bowl combine pineapple, ham, raisins and walnuts. Gently stir in apple yogurt. Cover and chill. To serve, toss shredded carrot and lettuce together. Cut each pita bread in half to make two pockets. Spoon some of the lettuce mixture into each pocket. Top with about 1/2 cup ham mixture.

Tuna, Apple and Raisin Pita Pockets

1 can (6 1/8 ounces) chunk white tuna in water, drained
1/2 cup diced red apple
1/3 cup raisins
1/4 cup sliced celery
2 tablespoons sliced green onions
1/4 cup regular or reduced-calorie mayonnaise
2 teaspoons lemon juice
1 teaspoon curry powder
1/4 teaspoon each salt and pepper
2 pita breads (7-inch), cut in half to make pockets
Green leaf lettuce or spinach leaves

In medium bowl mix tuna, apple, raisins, celery and onions. Stir in mayonnaise, lemon juice, curry, salt and pepper; blend thoroughly. Line each pita half with lettuce leaves; stuff with tuna mixture, dividing equally.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make snacks with fresh strawberries. You'll need several pints of fresh strawberries. If you go to your local farmer's market, you are likely to find several variety for sale. Taste them and select two or three with flavors you like. You'll also need 10 oz of crushed pineapple in its juice, a small container of vanilla yogurt, 3 oz of cream of coconut (save the rest for pina coladas), light sour cream, honey, several fresh lemons, fresh poppy seeds, about an once, some cornstarch, a fresh orange or two, a bottle of rose wine, a pkg of small flour tortillas, 8 oz of Neufchatel cheese or low-fat cream cheese. 4 English muffins, a can of refrigerated biscuit dough, and some springs of mint.