Hummus in Hindsight (without tahini)

What’s Cooking in Gail’s Kitchen? Talking Points: Hummus in Hindsight (without tahini)! Let’s spread the news: rules are meant to be broken. I put off making hummus because I had no tahini, sesame seed paste, in my kitchen. The last time I needed it I became frustrated because I couldn’t find it in the grocery stores. So I made it myself. The trouble is homemade tahini can be pricey as well as wasteful if you don’t use it all before it becomes bitter. Not cool. Now you have an alternative. Lose the tahini without sacrificing the taste. By adding sesame oil and spices, you still end up with a smooth, creamy paste to smear onto pita bread. And isn’t that the point?

HUMMUS IN HINDSIGHT (without tahini)

Ingredients:

15-ounce can chickpeas, rinsed and drained

1/4 cup olive oil

1 teaspoon sesame oil

1 tablespoon lemon juice

1 teaspoon cumin

1/2 teaspoon Himalayan pink salt

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Drizzle of sesame oil, for topping

Toasted sesame seeds, for garnish

Red pepper bits, for garnish

Chives, for garnish

Instructions:

Using a food processor, pulse the chickpeas until coarse. With the machine running, add the olive oil, sesame oil, and lemon juice until smooth and creamy. Fold in the ground cumin, Himalayan pink salt, garlic powder, and cayenne pepper. Stir well to combine. Transfer to a shallow dish. Drizzle hummus with sesame oil. Sprinkle with toasted sesame seeds. Garnish with red pepper bits and sliced chives. Serve with celery sticks, red pepper strips, and pita bread.

X-traordinary Pesto Pepperoni Pita

What’s Cooking in Gail’s Kitchen? Eat More: X-traordinary Pesto Pepperoni Pita! When there’s nothing in the house for lunch, take stock of leftovers in your refrigerator. Transform that last pita pocket into a personal pizza with basil pesto, sliced pepperoni, a dollop of tomato sauce, and a handful of mozzarella cheese. That’s what I did. Suddenly, it’s an appealing alternative to a peanut butter and jelly sandwich.

X-TRAORDINARY PESTO PEPPERONI PITA

Ingredients:

1 pita bread

1 tablespoon olive oil

2 tablespoons tomato sauce

2 tablespoons basil pesto

3-5 slices pepperoni

1/4 cup mozzarella cheese, shredded

1 tablespoon black olives

1 teaspoon pimento

Instructions:

Spread olive oil evenly over one side of pita bread. Warm pita bread in an iron skillet over medium heat for one minute. Press to flatten. Next build the pizza. Spread with tomato sauce and basil pesto. Layer pepperoni over sauces. Sprinkle with mozzarella cheese. Top with black olives and pimento. Reduce heat to low. Cover skillet to allow cheese to melt. For a crispy crust, remove lid and raise the heat back to medium. Do not burn. Serve whole with salad greens.

Gyro-Mania

What’s Cooking in Gail’s Kitchen? Eat More: Gyro-mania! The debate continues…do you pronounce the sandwich like the Greeks, “(h)year-oh”, or the American standby, “Jai-roh”? Either way, it’s a taste sensation. Think about it: rotisserie meat crispy shaved into strips wrapped into a soft pita pocket topped with onion, tomato, cucumber, feta cheese, and tzatziki sauce. The bold foodie will pick it up with both hands and devour it until not a crumb remains. Others may eat it with a fork. Whatever you choose, with Eastern Mediterranean spices, this sandwich is not for the meek.

GYRO-MANIA

Ingredients:

1 box Kronos Gyros Kit*

1 Vidalia onion, sliced

1-2 tablespoons olive oil

1 tomato, chopped

1 cucumber, diced

1/2 cup feta cheese, crumbled

1/3 cup Greek yogurt

Watercress sprig, for garnish

Dill weed, for garnish

Instructions:

In an iron skillet, lightly grill both sides of pita bread on medium heat until light golden brown, about 30 seconds. Set aside. Add olive oil to skillet and sauté onions until tender. Remove and set aside. Add gyro slices of meat to skillet. Heat both sides on medium heat for 20 seconds per side. In a small bowl, mix Greek yogurt with tzatziki sauce. Stir until creamy. To assemble gyro sandwich, top pita bread with gyro meat slices, onions, tomatoes, cucumbers, feta cheese, and tzatziki sauce. Garnish with watercress leaves and dill. Enjoy!

* I receive no recompense for the suggestion of using Kronos Gyro Kit in this recipe.

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? Eat More: X-traordinary Pesto Pepperoni Pita! When there’s nothing in the house for lunch, take stock of leftovers in your refrigerator. Transform that last pita pocket into a personal pizza with basil pesto, sliced pepperoni, a dollop of tomato sauce, and a handful of mozzarella cheese. That’s what I did. Suddenly, it’s an appealing alternative to a peanut butter and jelly sandwich. 
X-TRAORDINARY PESTO PEPPERONI PITA
Ingredients:

1 pita bread

1 tablespoon olive oil

2 tablespoons tomato sauce

2 tablespoons basil pesto

3-5 slices pepperoni 

1/4 cup mozzarella cheese, shredded

1 tablespoon black olives

1 teaspoon pimento
Instructions:

Spread olive oil evenly over one side of pita bread. Warm pita bread in an iron skillet over medium heat for one minute. Press to flatten. Next build the pizza. Spread with tomato sauce and basil pesto. Layer pepperoni over sauces. Sprinkle with mozzarella cheese. Top with black olives and pimento. Reduce heat to low. Cover skillet to allow cheese to melt. For a crispy crust, remove lid and raise the heat back to medium. Do not burn. Serve whole with salad greens. 

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? Eat More: Gyro-mania! The debate continues…do you pronounce the sandwich like the Greeks, “(h)year-oh”, or the American standby, “Jai-roh”? Either way, it’s a taste sensation. Think about it: rotisserie meat crispy shaved into strips wrapped into a soft pita pocket topped with onion, tomato, cucumber, feta cheese, and tzatziki sauce. The bold foodie will pick it up with both hands and devour it until not a crumb remains. Others may eat it with a fork. Whatever you choose, with Eastern Mediterranean spices, this sandwich is not for the meek. 
GYRO-MANIA
Ingredients:

1 box Kronos Gyros Kit*

1 Vidalia onion, sliced

1-2 tablespoons olive oil

1 tomato, chopped

1 cucumber, diced

1/2 cup feta cheese, crumbled

1/3 cup Greek yogurt

Watercress sprig, for garnish

Dill weed, for garnish
Instructions:

In an iron skillet, lightly grill both sides of pita bread on medium heat until light golden brown, about 30 seconds. Set aside. Add olive oil to skillet and sauté onions until tender. Remove and set aside. Add gyro slices of meat to skillet. Heat both sides on medium heat for 20 seconds per side. In a small bowl, mix Greek yogurt with tzatziki sauce. Stir until creamy. To assemble gyro sandwich, top pita bread with gyro meat slices, onions, tomatoes, cucumbers, feta cheese, and tzatziki sauce. Garnish with watercress leaves and dill. Enjoy!
* I receive no recompense for the suggestion of using Kronos Gyro Kit in this recipe.