…so when I saw this Fresh Whole-Wheat Pita recipe I thought why not put the meatballs and sauce from the Everyday with Rachael Ray recipe on top and put some grated parmesan and shredded mozarella cheese on top? We both loved this dish and the whole wheat pitas were delicious.
If Cooking Inside the Lines exist for any other reason it is most certainly for baking recipes. If the culinary world were a high school, cooking would be English and baking would be Math. I love cooking because it doesn’t have to be exact to turn out well but baking, ick, you miss one thing by just a wee bit and it’s a disaster.
Sometime even if I follow baking recipes to the letter it can turn out wrong but not with this pita recipe. It was easy to follow, quite quick and they came out piping hot, moist and delicious and I love that it’s whole wheat. Amazing! Try these now!
I love slow-cooking on Sunday. I found this super simple Turkey Meatballs in Tomato Paprika Sauce in the new Everyday with Racheal Ray. This was so easy and quick to assemble and my only concern was the amount of paprika, yes I know paprika is in the name of the recipe but wow two tablespoons? Even when I added it in I said out loud, “wow, that’a lot of parprika,” but you know what, it was delcious and really made this dish sing. I loved how the meatballs cooked in the sauce for the six hours, keeping them moist and full of flavor.
The recipe mentions to serve it over spaghetti but then my cooking bible aka the new Cooking Light just hit the stands and I came across the Homemade Whole Wheat Pita recipes and got an idea…
It’s kind of been an Everyday with Rachael Ray
magazine week in our house. You will find these kinds of “weeks” occur often since obviously I get so excited to cook new recipes when magazines hit the stands that I can’t contain myself. I made this recipe of Greens with Eggs and Ham recipe
and boy did I choose wisely…I took one bite of this salad and loved
the flavors. This is my first time cooking wit
h escarole and will definitely seek it out in the future. It is mild in flavor but still very distinct and held up to the rest of the items on the plate. I know many who do not like anchovies but I don’t seem to mind them since they tend to disappear into whatever they are cooked in and provide a wonderful bite and salty flavor as they did with this dish. The crispy prosciutto was the perfect salty/crispy complement to round out the salad and I also have a thing for ooey, gooey eggs running on my plate. On the weekends we make a wonderful fried egg sandwich – recipe to come soon – that definitely has a great runny yolk factor and is one of my absolute favorite things to eat. I digress, overall this dish of Greens with Eggs and Ham was a lemony, crispy, salty, eggy array of goodness that I will make again and again.
I say 8.5 out of 10 people!
The weather is getting a little warmer here in Austin and I have to say after all this rich comfort food craze that’s been going on I felt like something a little lighter and spring-ish. My first thought was a delicious crispy crab cake and what better source to turn to than Cooking Light
for something light and more nutritionally sound for you? For the record, I love Cooking Light
, when a new issue arrives I spend at least an hour on my couch with some tea thumbing through it lovingly and marking recipe after recipe to try.
This lovely Crab Cakes with Roasted Vegetables and Tangy Butter Sauce recipe was on the cover in the spring last year and it does not disappoint. What I love about Cooking Light is that even when you follow their recipes exactly you do not miss any of the flavor or fat in the dish, sure it’s a little more measuring and pairing back on fats, salt etc but I do not mind or miss it.
When I first saw this recipe I thought it was a bit much for a weeknight meal but actually it all worked out pretty quickly. While the crab cake mixture chills/melds in the fridge you can easily get your veggies ready to roast and the sauce takes four minutes on the stove! I followed the recipe exactly as said and the crab cakes were crispy and golden, the vegetables were roasted perfectly and the sauce is amazing and tangy and buttery. I did add sliced red bell peppers when I put the haricot verts in just for good nutrient measure.
I do have one note here and I’m saying this from personal experience, please, please use the good, and yes a little more expensive, real crab meat, you cannot substitute with imitation crab. I did this one time because I was trying to save a few dollars and it was a real untasty disaster.
On a scale of 1 – 10, I would give this recipe a 7.5.
I love Ina Garten on Barefoot Contessa. She is so at ease when she cooks and I want to try all of her recipes when I’m done watching her show, plus she seems to have the best marriage/life ever doesn’t she? Anyhoodles, on one episode she made this delicious looking Crunchy Noodle Salad
chock-full of red bell pepper, snap peas and spaghetti with a smooth peanut butter, ginger, honey, soy sauce and sesame oil dressing. She also served the salad with an Asian-inspired Grilled Salmon
but I thought to combine it with another favorite recipe of mine from Bon Appétit
, Grilled Asian Flank Steak
The Crunchy Asian Noodle Salad recipe I followed exactly except at the end added some hot red pepper flakes to give it some heat (I can’t help myself) and the Grilled Asian Flank Steak I marinated as instructed but instead of grilling I sautéed in a wok with a some freshly chopped broccoli to add even more veggie goodness to it. I also have tried the sweet slaw that accompanies the Asian flank steak recipe and it is quite delicious as well.I topped-off the meal with some fresh pineapple with toasted coconut and voila a delicious and quickly prepared meal with some serious Asian flavors.
On a scale of 1 – 10, I say 7!
What do you think of these recipes?