Pita, Please!

This morning, I happened across a recipe for Pitas. The Carpenter has often mentioned that he likes them, so I spontaneously decided to make some for lunch. I was shockingly pleased with the results! Here is the recipe, from the blog Joy Unspeakable

For pitas:

3 and 1/2 cups all-purpose flour (I used whole wheat)
1 and 1/3 cups warm water (120-130 degrees)
1 Tablespoon yeast
1/4 teaspoon sugar

1 teaspoon salt
1 Tablespoon oil
cornmeal for cookie sheets

- Place 1 cup of flour, 1 cup warm water, the 1/4 teaspoon sugar, and the yeast in a large bowl.

- Stir together and let sit for about 10 minutes or until it bubbles up.

- Add the rest of the pita bread ingredients except flour, and stir well.

- Now add the flour until the dough is easy to handle.

- Turn dough onto a floured surface and knead until elastic, about 10 minutes.

- Place in a greased bowl and turn to coat all sides. Cover and let rise about one hour or until double.

- Punch dough down, and divide into 6 equal parts.

- Shape into balls, cover with a towel and let rise 30 minutes.

- Sprinkle ungreased cookie sheets with cornmeal.

- Roll each ball into a 1/8-inch thick circle.

- Place on cookie sheets and let rise 30 more minutes.

- Preheat oven to 500 degrees.

- Bake about 10 minutes or until pitas are puffed and light brown.

- Cut each pita in half, then slice lengthwise down the middle to form a pocket.

- Fill with filling.

GF - Kusherie (Egyptian Lentils and Rice)

2T Olive Oil, divided

2/3 c Lentils

¾ c Brown Rice

3 c Stock

½ t salt, dash of pepper

Heat 1 T oil in heavy saucepan; add lentils and rice; brown 5 min, stirring often

Add 3 c boiling stock (quickly!), salt and pepper

Bring to boil; reduce heat to low; cover, simmer 45 min (or til rice and lentils are done)

Sauce; combine, simmer 20-30 min:

1/3 c Tomatoe Paste

1 ½ c Diced Tomatoes

½ Green Pepper, chopped

½ T Sugar

¾ t Salt

½ t Cumin

1/8 t Cayenne

Brown in skillet:

1 ½ - 3 Onions, Sliced

2-4 cloves Garlic, minced

Yogurt for Topping

Layer onions and sauce on top of rice and to with yogurt or sour cream

Serves our family of 6

GF - Santa Fe Chicken

Combine the following in your crockpot:
1 can black beans, drained
2 cups frozen corn
1/2 cup salsa

After stirring, add:
4 boneless, skinless chicken breasts (or left over chicken)
1/2 cup more salsa

Cook on low for 3 hours. Then add:
1 block of cream cheese
Cook one more hour. Serve over rice.

This recipe serves our family of 6.

GF- Peanut Butter Oatmeal Colossals

OK. I'm going to start posting yummy Gluten Free recipes. I've wanted to share them with a friend for a long time and haven't gotten around to it. Here they are! (This first one is for you, Darla, because I know how much your gang LOVES peanut butter!)

Peanut Butter Oatmeal Colossals

350* 8 min (drop cookies) 15-20 min (sheet cookies)

Mix well:

3/4 c Sucanat or Rapadura

3/4 c Raw Sugar

1/2 c Butter, at room temperature

4 Eggs

1 tsp Vanilla

2 C Peanut Butter

Add, mix well:

1 c Oats (rolled)

2 1/2 tsp Baking Soda

Add, mix as well as you can:

5 c Oats

2 c Chocolate Chips

Press onto greased cookie sheet (with edges) or make drop cookies.

If using cookies sheet, cut into bars a couple minutes after taking from oven, but before they are cool.

These freeze VERY well.