YumSugar

'Wich of the Week: Curry Chicken Salad on Flatbread

YumSugar — Wed, 05 Aug 2009 14:00:53 -0700

I love both tuna and chicken salad, but I don't like any sweet stuff encroaching on tuna. Chicken salad, on the other hand, is well-served by fruit and nuts. One of my favorite recipes is this curry-flavored version made with red grapes, green onions, and walnuts, which combine to make an exciting and exotic filling for Middle Eastern-style flatbreads or pita.Better yet, this chicken salad is actually healthy: it's made with nonfat yogurt and lowfat mayonnaise. With so many intense flavors, you won't miss the full-fat mayo. Though I forgot the lettuce the first go-round, I added it the second time I made these, and it provides a nice bit of texture. Check out more photos and get the recipe.

Fast & Easy Dinner: Grape-Stuffed Meatballs With Flatbread

partysugar — Tue, 28 Jul 2009 07:50:16 -0700

Treat your family tonight to a creative meal that is satisfying in texture and flavor. The flatbread is crunchy, the soft meatballs are filled with a juicy grape in the center, and the cheese is creamy.

Honey provides a sweet counterpart to the peppery arugula. With so many different elements, this dish is sure to be a crowd-pleasing success. Check out the recipe when you read more.

Grape-Stuffed Meatballs With Flatbread
From Everyday With Rachael Ray

Ingredients

2 pounds ground pork or turkey
3 tablespoons balsamic vinegar
1 tablespoon grill seasoning
2 teaspoons fennel seeds
1 teaspoon crushed red pepper
1 clove garlic, grated or finely chopped
Salt and pepper
12 red or black seedless grapes
3 tablespoons extra-virgin olive oil
2 cups arugula, chopped
1 cup basil leaves, torn
1 cup flat-leaf parsley, chopped
Juice of 1/2 lemon
1 cup ricotta cheese
2 tablespoons honey
4 flatbreads

Directions

Preheat a grill or grill pan to medium. In a large bowl, combine the pork, balsamic vinegar, grill seasoning, fennel seeds, crushed red pepper and garlic; season with salt and pepper.
Divide into 4 equal portions; form each into 3 meatballs. Press 1 grape into each meatball, then pinch the meat to seal.
Coat the meatballs with 2 tablespoons oli and thread onto skewers. Cover and grill, turning, until firm and cooked through, about 18 minutes.
In another large bowl, toss the arugula, basil and parsley with the lemon juice and remaining 1 tablespoon oil; season with salt and pepper.
In a small bowl, combine the ricotta and honey; season with pepper.
Warm the flatbread on the grill. Top each with greens, some ricotta mixture and 3 meatballs.

Serves 4.

Print recipe with images | without images

Come Party With Me: Bachelorette - Menu

partysugar — Tue, 12 May 2009 09:00:01 -0700

While the bridal shower was sunny and sophisticated, my friend Ronda's bachelorette will be fantastical and fabulous. Since she's a huge fan of belly dancing, the maid of honor has chosen this sensual dance to serve as the party's theme. Ronda's girlfriends are invited to a belly dancing class complete with Mediterranean nibbles. After the class, everyone will head to a local hookah bar to practice their newfound talent. I'm planning the menu; it will be a spread of delicious appetizers. In between songs, the girls can snack on mini Mediterranean pitas topped with hummus, tapenade, or pesto.

Crisp Turkish cigars are filled with tangy feta cheese. Flatbread squares with mint and ground lamb are hearty and scrumptious. When skewered on rosemary springs and served with a garlicky mint sauce, shrimp is irresistible. To check out these recipes that are perfect for any backyard bash, read more.

Mediterranean Pitas
From Everyday With Rachael Ray

Ingredients

16 mini pita pockets, about 2 1/2 inches in diameter
1/4 cup extra-virgin olive oil
1/2 pound each hummus, tapenade, pesto, sun-dried tomato spread, black bean dip and spreadable goat cheese
Olives, for garnish
Paprika (optional)

Directions

Preheat the broiler. Split each pita pocket in half, forming 32 disks total.
Place the disks, cut side up, on a baking sheet and brush with the olive oil. Place under the broiler and cook until golden and crisp, about 3 minutes. Let cool.
Top the pitas with the various spreads. Place an olive in the center of some of the pitas. Sprinkle lightly with paprika, if desired.

Serves 8.

Print recipe with images | without images

Turkish Cigars
From Food & Wine

Ingredients

14 ounces feta cheese
2 large eggs, beaten
1/2 cup finely chopped mixed herbs, such as mint, flat-leaf parsley and dill
Salt and freshly ground pepper
16 sheets phyllo dough
6 tablespoons unsalted butter, melted

Directions

Preheat the oven to 350°. In a medium bowl, blend the feta with the eggs and the mixed herbs and season with salt and pepper.
Have 2 large baking sheets ready. Work with 2 sheets of phyllo at a time, keeping the remaining sheets under a damp towel. Set 1 sheet of phyllo on a work surface and brush with some of the melted butter. Press a second sheet of phyllo on top. Cut the phyllo lengthwise into 4 even rectangles.
Spread 1 tablespoon of the feta cheese and herb filling along the short end of one of the phyllo rectangles, leaving about 1/2 inch on each side. Roll up the phyllo, neatly tucking in the ends one-third of the way up to enclose the filling, then continue to roll up the phyllo with the sides open.
Transfer the rolled-up cigar, seam side down, to a large baking sheet and brush with more of the melted butter. Repeat with the remaining phyllo dough and feta cheese and herb filling.
Bake the cigars for about 30 minutes, or until they are golden brown and crisp; switch the baking sheets halfway through for even browning. Serve the cigars hot or at room temperature.

Makes 32 cigars.

Make Ahead: The cigars can be assembled up to 4 hours ahead. Cover them with plastic wrap and refrigerate. Bake the cigars just before serving.

Print recipe with images | without images

Flatbread Topped with Mint, Feta, and Lamb
From Martha Stewart

Ingredients

For the flatbreads
1 3/4 teaspoons dry active yeast (from one 1/4-ounce envelope)
2 cups warm water
2 tablespoons extra-virgin olive oil, plus more for bowl
1 tablespoon sugar
1 teaspoon coarse salt
4 1/2 cups bread flour, plus more for surface
For the topping
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
6 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 1/4-inch-thick slices, and rinsed well
16 scallions, thinly sliced
Coarse salt and freshly ground pepper, to taste
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint, plus more for garnish
1/2 pound ground lamb
1 cup (8 ounces) crumbled feta cheese

Directions

Make the flatbreads: Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. (You will need more flour in warm weather than in cold.) Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).
Remove dough from refrigerator, and bring to room temperature. Place a pizza stone or baking sheet on the floor of the oven. Preheat oven to 500 degrees.
Make the topping: Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl. Stir in parsley and mint.
Add lamb to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces, until browned, 6 to 7 minutes.
Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 14-by-7-inch rounded rectangles; keep other portions covered.
Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread each with 1/4 of the leek mixture, leaving a 1/2-inch border. Top each with 1/4 of the lamb, then sprinkle with 1/4 cup feta. Season with salt and pepper.
Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10 to 12 minutes. Repeat with remaining dough.
Garnish flatbreads with fresh mint, and drizzle with oil. Cut into thick slices, and serve immediately.

Serves 8-10.

Print recipe with images | without images

Skewered Rosemary Shrimp with Mint Pesto
From Bon Appétit

Ingredients

Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Shrimp
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs

Directions

For mint pesto: combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth.
Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
For shrimp: preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes.
Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Makes 24.

Print recipe with images | without images

Subway Introduces Flatbread Sandwiches

YumSugar — Thu, 13 Nov 2008 05:30:00 -0800

Today Subway has announced that, beginning next Monday, it will offer flatbread as an option for any of its existing sandwiches, and will also introduce two new sandwiches, Chicken Florentine and a Steak & Bacon Melt, made with flatbread.

In a departure from Subway's signature fresh-baked bread philosophy, the flatbread dough will be baked off premises, then supplied to Subway franchises and finished off in on-site ovens.

With this launch, Subway is attempting to make headway in a tight market that includes other chains such as Dunkin' Donuts and Quiznos, which both already carry flatbread sandwiches. Do you think Subway's new product will take off?

Source

Definition: Injera

partysugar — Wed, 25 Jul 2007 09:01:38 -0700

Injera
One of the most well know national dishes of Ethiopia, injera is a pancake like flatbread made from a special type of flour. The flour is mixed with water and ferments for a couple of days. After it ferments, the dough is fried into large flat discs. Serving utensils are not common in the Ethiopian culture. Instead meats, stews, salads, and everything else is scooped onto torn pieces of injera which acts as both plate and fork.

Image Source

Sunday Dinner: Whole-Wheat Flatbreads With Lamb & Yogurt

YumSugar — Sun, 08 Nov 2009 06:30:25 -0800

Ever since I made pasta with lamb and tomato ragu, I haven't been able to stop singing the praises of ground lamb. If you love ordering lamb at restaurants but have never made it at home, ground lamb is the perfect starting point, since it requires no special handling.

Prepare the quick, from-scratch recipe for wheat pitas below or, in a pinch, use store bought pitas or tortillas. The textural contrast of the grainy bread with Greek yogurt and ground meat is incredibly satisfying. For the fun, hands-on recipe, read on.

Jamba Juice Goes Beyond Smoothies, Debuts Food

YumSugar — Mon, 15 Jun 2009 12:50:36 -0700

Starbucks isn't the only beverage chain looking to regain its footing: Jamba Juice is also struggling to get its mojo back. In addition to its recently introduced oatmeal and licensed supermarket products, the smoothie giant will also unveil a new menu of food items.

Jamba's new menu will contain food items such as wraps, salads, and flatbreads, and will debut next week in California, with stores in the rest of the country following over the year.

The ready-made wraps include Asian-Style Chicken, Chimichurri Chicken, Gobble'licious Turkey, Greek Goddess, and Grains and Greens for vegans, and two salads, Caesar the Day, and Couscous Produce. All wraps and salads will retail at $5.50.

In addition, Jamba is also installing turbo ovens in stores for new baked-to-order California Flatbreads, which will come in four flavors: Four Cheesy ($3.50), Smokehouse Chicken, Tomo Artichoko, and MediterraneYum ($3.75). The company is also adding iced tea beverages and fruit-tea infusions in exotic flavors like prickly pear, passion fruit, and pomegranate. All will be made without high-fructose corn syrup or artificial flavors.

In times when money's tight and people are more health conscious than ever, smoothies have seemingly fallen by the wayside. Because they're not filling enough - yet often have the calories - to be a meal, these fruity frosties have never played a part in my everyday routine. While it's a risky move for the chain, I could see how its on-the-go options might be appealing. Would you buy food at Jamba Juice?

Source

Sunday Dinner: Black-Eyed Peas With Pork and Greens

YumSugar — Sun, 15 Nov 2009 06:30:06 -0800

Pork chops may be filling and healthful, but because they're a leaner cut, they aren't always full of flavor.

To keep your taste buds dancing, incorporate the other white meat into a classic Southern staple that's got major sass: the Hoppin' John.

A medley of black-eyed peas, brown rice, kale, and pork come together with the help of tomato, broth, vinegar, and paprika. Enjoy a dish that's got a little bit of everything when you keep reading.

Would You Eat This Taiwanese Fried Bread Sandwich?

YumSugar — Thu, 06 Aug 2009 16:00:28 -0700

Earlier this week, a new study found that different generations have distinct ideas of foods they consider to be comforting. The same goes for various cultures. In Taiwan, this fried-bread-on-fried-bread sandwich, known as sao bing you tiao, isn't just a popular breakfast item - it's also considered the ultimate in comfort food. You tiao (literally, "oil sticks" which resemble long, savory doughnuts) are sandwiched between sao bing, a flaky, sesame seed flatbread. Together, the two make a craveworthy, if greasy sandwich with a carb content that rivals Domino's Bread Bowl Pastas. In Taiwan, they're favored with a great, big warm bowl of Chinese soymilk. Would you try one?

Must-Read: Jam It, Pickle It, Cure It

YumSugar — Wed, 03 Jun 2009 09:00:20 -0700

Given that some say we're in the middle of a food revolution, and local, sustainable, home-grown produce is popping up everywhere, it's only logical that an uptick in home preserving will happen, too. Enter Karen Solomon's Jam It, Pickle It, Cure It, a new book that's focused on making your own artisanal food products, either to keep or to give as gifts. The tome isn't simply limited to fruit jellies and quick pickles - it also includes instructions on making everything from flatbread to watermelon Popsicles to chai tea. But did it live up to its high expectations? Find out when you read more.

Pros:

The cookbook covers a wide range of basic preserving techniques that run the gamut from dairy products to cured meats.
Each recipe provides a general overview of the dish, estimated time required, and suggestions for storing.
Book size and binding make it easy for the tome to stay on the desired page.

Cons:

This do-it-yourself book could benefit from having more instructional pictures.
Recipe directions are written in paragraph form, which can be hard to navigate.

Recipes: I'm excited to create homemade versions of many different comestibles using the book's artisanal techniques and tips. Intriguing projects include:

Baked potato chips
Kimchee
Gravlax
Smoked trout
Ricotta salata
Lemon curd
Jamaican ginger beer

Imagery: While only a quarter of the book contains images, all of them are vivid, visually appealing color photographs.

Overall Rating: If you're looking to be a resourceful kitchen do-it-yourselfer, then this book would seal the deal.

View 3 Photos ›