Pita bread hummus dinner
Pita bread recipe
1 1/4C water
2Tbsp oil
2tsp yeast
1 1/2C white flour
1 1/2C whole wheat flour
2tsp salt
Preheat the oven to 475
Place the ingredients in the order given in a bread machine and set it to the dough cycle. Add more flour if the dough seems too wet. When the cycle is finished, remove the dough to a floured counter and punch it down. Let the dough rest for 10 minutes. Divide the dough into 8 pieces and shape them into balls. Place the dough balls on a greased baking sheet and cover them with damp paper towels. Let the dough rise for 20 minutes. Grease a second baking sheet and set it aside. Working with one dough ball at a time and keeping the rest covered, gently stretch each ball into a flat round about 6 inches across. Place 4 on each baking sheet. Bake one sheet at a time on the bottom oven rack for 4 minutes. These pitas are best consumed right after baking.
Delicious Hummus recipe
1 can garbanzo beans, rinsed and drained.
1/4C tahini (sesame seed paste)
juice from 1 lemon
3Tbsp water
salt to taste
1 clove garlic, minced
Place all ingredients in a food processor and blend until smooth. Serve with pita bread!
Cooling cucumber salad
1 English cucumber, peeled and diced
1 pint grape tomatoes, quartered
salt to taste
2Tbsp olive oil
1-2Tbsp balsamic vinegar
Place cucumbers and tomatoes in a large bowl. Add the salt, oil and vinegar and mix well together. Serve with pita bread and delicious hummus for an awesome dinner!
Chinese stir fry recipe
1 1/2C cooked shrimp
2C broccoli florets
2C shredded cabbage
1C shredded carrots
1C sugar snap peas
2 large zucchini, cut into long spears
3 scallions, chopped
1Tbsp minced ginger
sauce ingredients:
3Tbsp rice vinegar
1Tbsp corn starch
4Tbsp soy sauce
1Tbsp roasted sesame seed oil
1Tbsp brown sugar
Mix together sauce ingredients in a small bowl
Heat 2Tbsp oil in a large wok or dutch oven. Add the broccoli and cabbage and zucchini and stir fry for 4 minutes. Add the carrots, ginger, shrimp, scallions and snap peas and stir fry for 2 minutes. Drain any accumulated liquid from the pan and return to heat. Stir sauce ingredients and add them to the pan. Stir fry for about 1 minute, or until sauce visibly thickens and begins to coat the vegetables. Remove from heat and serve over hot rice.
These are my 2 favorite frugal dinners. I hope you enjoy them!
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3 comments:
I love hummus, too! I actually just had it for lunch today.
I make a similar recipe, but I add more garlic and some cayenne pepper (1/2 tsp for 2 cans of beans). I buy lemon juice in bulk and add 1/2 cup plus 2 T to the 2 cans of beans.
Instead of the water, have you ever tried just adding some of the liquid from the canned garbanzos?
The liquid from the canned beans is a little too salty for my taste. The cayenne pepper sounds pretty good! I'll have to try that.
I also love hummus, but I've never thought of making it myself. It doesn't sound too hard. It's good with raw veggies like carrots, too.
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