Pita Bread

I got this recipe from a friend in college, and we tried it yesterday, and they turned out great! I never really knew that you could make your own pita bread! We made chicken salad to go inside, and had it with some tator tots. It was a quick, easy, and yummy dinner. If you have any questions, let me know!

Pita Bread
Jenna Anderson


• 1 T yeast
• 1 cup warm water
• 2 T sugar
• 1 tsp salt
• 2-3 cups flour

1. Preheat oven to 375.
2. Put water, sugar, and yeast in a bowl, and let stand for 10 minutes.
3. Put salt and 2 cups of flour in another bowl. Add water mixture to the flour bowl and add flour until not very sticky.
4. Knead until elasticity, about 5 minutes.
5. Let rise in a ball, about 2 minutes.
6. Pinch out 6-7 baseball size balls.
7. Put dough on a clean dish towel, and remember the order you put the balls down. Let rest AT LEAST 10 minutes. The longer you let them rest, the better they will rise in the oven, 30 minutes is best.
8. On a lightly floured surface roll out the dough starting with the ball you put down first. Roll to 1/4” thickness circles. (Make sure it is thin enough, or they will not puff up at all.)
9. Put two flat pita on the back of the cookie sheet (be sure it is sprayed), and let rest 2-4 minutes, don’t let the dough touch each other.
10. Bake about 6-8 minutes, watch for them to puff up and turn golden brown.

Chicken Cabbage Salad

3-4 Chicken breasts

3 Tbs. Sesame seeds

3-4 oz. Almonds

2 Package Ramen Noodles crumbled

3 Green onions

1 Head cabbage shredded

1/2 cup peas

Dressing:

1 1/2 Tbs. Sugar

Salt

2 Soup packets

4 Tbs. Vinegar

½ C. Oil (I used 1/4 c sesame and 1/4 c olive)

Toast sesame seeds and almonds in a pan. Mix salad ingredients together. Mix the dressing up and pour over salad just before serving.

Pepper Beef

2 lbs. beef (hamburger or thin strips of steak)

1/4 C. oil 1/2 C. soy sauce (make sure to use a gluten free soy sauce)

1 Tbsp. water

6 green or red peppers cut into strips

1/2 tsp pepper

1/2 tsp. sugar

1 Tbsp. cornstarch

3 large tomatoes cut in wedges (bottled tomatoes work also)

Brown the meat in the oil. Mix the soy sauce, water, cornstarch, pepper and sugar in a cup and pour it over the meat. Add green pepper. While the peppers are cooking slightly, peel the tomatoes, cut in half around their equators and squeeze the juice and some seeds out. Add to the mixture just barely before serving so they just get warmed up. Serve on rice. I also served with chinese noodles. I think that I also did 1 1/2 times of the sauce.

WonTon Chicken Salad

So yummy last night, that I didn't get a picture and it is all gone.

Marinate ½ lb. Chicken overnight
Marinate:
½ C. Soy Sauce
½ C. Sugar
Onion powder
Garlic Powder
Bake the chicken in the marinate covered at 350 degrees for 45min - 1 hour. Turn. Slice back into marinate. Drain.

1 Head lettuce
4 stalks green onions
2 Tbs. Toasted almonds
2 Tbs. Sesame seeds

Bake wan ton skins in oven for about 5 min. at 350 degrees. Spray pan with cooking spray first then arrange in a single layer on pay. Bake until golden brown.

Dressing:
2 Tbs. Sugar
1 tsp. Salt
1/8 -1/4 C. Olive Oil
1 Tbs. Sesame seed oil
3 Tbs. Japanese rice vinegar

Baked Potato Soup

1 Onion chopped
1/2 Cup Butter
4 Cups Milk
4 Cups Water
1/2-2/3 Cups Flour (for gluten free, thicken with cornstarch)
1 tsp. Salt
3/4 container Sour Cream (1/2-1 Cup)
6 medium baked potatoes, cubed
Large handful of crumbled bacon (12 oz or 4 slices)
Chives
Cheddar cheese

Melt the butter and saute the onion. Add milk, water, flour and salt. Bring to a boil, stirring until thickened. Remove from heat , whisk in sour cream. Add potatoes, bacon, chives and cheddar cheese.

Buttermilk Chicken

4 chicken breasts
2 c. buttermilk
1 1/2 tsp. salt
3/4 c flour (rice flour for gluten free)
1/4 c butter
1 can cream of chicken (substitute with cream of soup receipe for gluten free)


Preheat oven to 375 degrees, put butter in 9 X 13 pan and place in oven while it preheats.
Mix flour and salt. Dip chicken in buttermilk then coat with flour mixture. Place in baking dish. Bake chicken 30 min. Turn pieces bake 15 more min. Mix leftover buttermilk and soup together. Pour over chicken. Bake 15 min. Serve over rice or noodles.

Chicken salad

2 shredded chicken breasts

1/2 can pinapple tidbits

1 handful craisons

3 stalks celery chopped

3 green onions chopped

4 strips red pepper chopped

Heaping serving spoonful of Best Foods lite mayo

Mix together. Serve on a roll.  Roll is not gluten free.