Alright, trying something new here today and we’ll see how it goes. If you follow my instagram, you know that 1. Tucker got me a KitchenAid for Christmas and 2. I’ve been doing a lot of baking. I’ve been getting really into making bread recently, which is SO MUCH EASIER with the help of the KitchenAid. I’ve been devouring Pinterest and have found a bunch of great recipes.
I did not travel this week, so I was able to cook at home for dinners, which I really enjoy. Because I don’t get to cook at all when I do travel, I really take advantage of this when I’m home. This week, we had kind of a “greek week” when it comes to food. I’ll be sharing my adapted homemade pita, tzatziki, and hummus recipes – as well as the dinner recipes I followed to make some great meals.
First, and probably the most intensive, is the pita bread. This is adapted from Fox & Briar for use with a standing mixer.
This recipe makes a delicious, classic pita. The pita is especially great if you warm it up in the microwave or toast it.
This recipe is adapted from Fox & Briar for use with a stand mixer.
- 2 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 1 cup warm water
Prep time: Cook time: Total time: Yield: 8 pitas
Next, I have my favorite homemade hummus recipe. I’ve made this a bunch of times, and this recipe has been passed around my family a bunch. My aunt gave this to me originally, I’ve messed with it a little bit to get it perfected. I have yet to try to add other flavorings to it, but I’m definitely curious to. I think some roasted pine nuts or sun dried tomatoes would be so good! I make this in my Nutribullet and it’s pretty easy.
- 2 cans chickpeas (garbanzo beans), drained
- 1/2 cup tahini – I like Trader Joe’s
- 1/3 cup warm water
- 1/3 cup olive oil
- 4-6 tablespoons lemon juice (2-3 lemons worth)
- 4 teaspoons minced garlic (4 cloves)
- 1 1/2 teaspoons salt
- 2 teaspoons cumin
- freshly ground black pepper, to taste
Prep time: Cook time: Total time: Yield: 1 quart
One more recipe! I’m also sharing a tzatziki recipe. I’ve followed 3 or 4 different recipes for this yogurt-cucumber-deliciousness and have yet to find one just quite right. The flavor is off or the consistency isn’t quite right. What I’ve got here is (what I think) a great version of a classic tzatziki dressing.
- 1 large cucumber, peeled, seeded, and diced
- 3 cups plain greek yogurt
- 1-2 tablespoons lemon juice
- 2 teaspoon minced garlic (2 cloves)
- 1 tablespoon salt
- 1 tablespoon dill
- 2 tablespoons olive oil
- fresh ground pepper, to taste
Prep time: Cook time: Total time: Yield: 3 cups
Last weekend, I whipped up all three of these recipes to get ready for the week. Monday evening, Tucker made these greek turkey burgers from A Chick Who Cooks. These are really good and have become a staple in our meal rotation. They’re extra good on top of a warm pita with some fresh tzatziki on top 🙂 On Tuesday, we used our slow cooker to make this “gyro style” chicken from The Seasoned Mom that was so good! We made pita wraps with this, fresh veggies, hummus and pita. This chicken also made really good leftovers! I’ve been using the leftover tzatziki as a salad dressing this week, and Tucker is constantly dipping carrots and celery in the hummus. These are great (and healthy!) dips to keep around.
Do you like these kinds of posts? If so, leave a comment with another recipe you’d like to see!