Fast Food
I think the chief complaint that I hear about not cooking healthy--or cooking at all--is that there isn't time for the prep required. Well, this dish is our version of fast food. We eat it when we're starving and need immediate gratification. I asked D to pick up a few things last night at the grocery. Mind you, I had the oven preheated when he arrived, so clocked from the time he walked in with groceries to sitting at the table and I'm going to say it was around fifteen minutes or so. Sure it's not processed cheese oozing over salty chips like you might get at the ballpark or movies, but who the heck wants to put something that unnaturally alien orange in their bodies anyway? Blech. Inspired by Mark Bittman. Photo credit Closet Cooking. Amounts are ballparked. Next time I make it, I'll be sure to measure.
4-6 pita pockets, white or whole wheat
Olive oil
Salt and freshly ground pepper
1 cup yogurt or sour cream, preferably whole-milk
1/2 cup grated cucumber (see below)
Garlic powder
1 medium onion, chopped
1/2 pound ground lamb or beef
1 TBSP ground cumin
Medium ripe tomato, chopped
1/2 cup Kalamata olives, pitted and halved (optional)
Feta cheese (optional)
Hummus (optional)
Preheat oven to 350. Using pizza cutter, cut pita wedges into half circle. Cut the half circles into four even size triangles. Divide those triangles at the seams. Arrange pita wedges in one layer on a baking sheet and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.
While pitas are baking, put two tablespoons of oil in a skillet over medium-high heat and cook onions until starting to soften, about 5-7 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through. Drain.
Peel cucumber and grate. Squeeze as much moisture from grated cucumber as possible. In a small bowl, combine yogurt or sour cream with grated cuke, season with garlic powder to taste. Blend or process this mixture until smooth. (You can also mash mixture by hand, with a fork.)
Put chips on a serving plate and top with lamb or beef, followed by lettuce, tomatoes, cucumber sauce and olives. Sprinkle on feta and serve with a side of hummus, if desired. You may also wish to garnish with chopped mint.
4-6 pita pockets, white or whole wheat
Olive oil
Salt and freshly ground pepper
1 cup yogurt or sour cream, preferably whole-milk
1/2 cup grated cucumber (see below)
Garlic powder
1 medium onion, chopped
1/2 pound ground lamb or beef
1 TBSP ground cumin
Medium ripe tomato, chopped
1/2 cup Kalamata olives, pitted and halved (optional)
Feta cheese (optional)
Hummus (optional)
Preheat oven to 350. Using pizza cutter, cut pita wedges into half circle. Cut the half circles into four even size triangles. Divide those triangles at the seams. Arrange pita wedges in one layer on a baking sheet and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.
While pitas are baking, put two tablespoons of oil in a skillet over medium-high heat and cook onions until starting to soften, about 5-7 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through. Drain.
Peel cucumber and grate. Squeeze as much moisture from grated cucumber as possible. In a small bowl, combine yogurt or sour cream with grated cuke, season with garlic powder to taste. Blend or process this mixture until smooth. (You can also mash mixture by hand, with a fork.)
Put chips on a serving plate and top with lamb or beef, followed by lettuce, tomatoes, cucumber sauce and olives. Sprinkle on feta and serve with a side of hummus, if desired. You may also wish to garnish with chopped mint.