Sentences with phrase «olives in pita»

Not exact matches

All you do is cut your pita into 8 wedges (or triangles), place them in a bowl with a bit of olive oil and toss to LIGHTLY coat the pita chips.

Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.

To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375 °F oven, turning them over half - way through the cooking.

1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped garlic, olive oil, water and salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..

I had some avocado in my salad last night and I think I'll use up the rest of it by toasting old pita breads with olive oil and salt, into crispy - type chips.

I have been looking for a good receipe to use on pita chips and I think lightly spaying olive oil and then sprinkling this combination on them before crisping in the oven sounds like a winner.

Feta in the oven, a gooey block of feta cheese warmed in the oven with tomatoes and olive oil, was a new favorite we'd shared with a bottle of wine and pita bread.

In a medium bowl add the pita strips, 1 T olive oil, 1 t salt, and the Za'atar.

1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped fresh mint 2 teaspoons all - purpose flour 2 teaspoons Baharat Seasoning, commercial or see recipe, below 1 teaspoon ground cayenne or piquin chile 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces of pita bread, cut in half, optional

Its amazing n a pita with some good olive oil n toast this in the over for a few minutes and a yummy snack with tea or even wine.

with whole wheat pita toasted in olive oil and a boatload of vegetables; and soups — particularly lentil — which aren't super quick but make for a couple of dinners and lunches.

We toast some pita in the oven with lots of olive oil and salt, and while that's going chop up some veggies (whatever I have around), and herbs, then dump the dressing on top.

If you're not an explanation may be in order... Labneh Sandwiches are made using a soft thin pita bread, slathered with a thick layering of labneh and topped with tomatoes, olives, cucumbers and maybe a sprinkling of za» tar.

1/2 cup rinsed quinoa 1 medium carrot, cut in large chunks 6 scallions, thinly sliced 15 ounces great northern beans, drained and rinsed 1/4 cup plain dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin Coarse salt Ground pepper 2 tablespoons olive oil 1/2 cup plain nonfat Greek yogurt 1 tablespoon fresh lemon juice 4 pitas (each 6 inches) 1/2 English cucumber, thinly sliced diagonally

It's rich, creamy, high in protein and can be served so many ways — as an appetiser with pita chips, crisps or crudites; as a sandwich spread; smeared all over a jacket potato, as a sauce for pasta, in a Buddha Bowl, or even as a main course — just top it with olives, chopped tomatoes, cashews and whatever else you fancy, and served with hot Arabic bread to dip.

all - purpose flour fat - free, less - sodium chicken broth Marsala wine or dry sherry brown rice sesame seeds natural peanut butter olive oil apple cider vinegar low sodium soy sauce sesame oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1 cup)-- I usually find these in the bulk aisle

In a large bowl, toss together the pita wedges, olive oil and smoked paprika to coat.

Whole - wheat pita, lightly toasted, spread with creamy hummus, and topped with fresh greens (which I like to quickly toss in lemon juice and olive oil), and crispy, Indian - spice roasted chickpeas.

The family - owned company specializes in hand - stretched flatbreads, including the Kontos Pocket-Less Pita ®, fillo dough, pastries, olives, gyro meats, and Greek yogurt, as well as nearly 50 varieties of multi-ethnic flatbreads, most of which are hand - stretched.

Bake the pita with some olive oil, salt, and sumac in a 200ºC oven until crisp and golden.

To prepare the salad toss the spinach with the pita in a large bowl, then add the dates and onion, 1 tablespoon of olive oil, lemon juice, and a pinch of salt.

I live in West Africa and there are a lot Lebanese here and they eat labneh / Greek yogurt for breakfast (with olive oil and pita / Lebanese bread).

Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing.

1 10 -12-ounce jar roasted red peppers, drained 1/2 cup marcona almonds 1/4 cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except parsley.

The family - owned company specializes in hand - stretched flatbreads, including the Kontos Pocket-Less Pita ®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as nearly 50 varieties of multi-ethnic flatbreads.

Seven years ago, I spent several days in Crete, during which time my diet consisted mostly of olive oil in various forms — on beans with fresh herbs, as a dressing for a simple green salad, and mixed in with various tomato / pita / feta combos.

The family - owned company specializes in hand - stretched Flatbreads, including the Kontos Pocket-Less Pita ®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as over 50 varieties of multi-ethnic Flatbreads.

1 pound ground beef, or lamb 1 onion, chopped 1 teaspoon red pepper flakes 1 teaspoon ground red pepper 1 teaspoon cumin 1 tablespoon oregano 4 large tomatoes, cut in half from top to bottom 4 green bell peppers, seeded, cut in half lengthwise 2 tablespoons olive oil Salt and freshly ground black pepper 1/2 cup chopped, fresh parsley Turkish type pita bread Olivolive oil Salt and freshly ground black pepper 1/2 cup chopped, fresh parsley Turkish type pita bread OliveOlive oil

Then we'd dress it with lemon and sumac and a bit of olive oil, and have it with pita bread and hummus we'd just whipped up in the food processor.

The tantalizing aromas of garlic, onion, and tomatoes shine through thanks to the olive oil in this dish, which caramelizes the vegetables and creates a delicious sauce perfect for soaking up with fresh pita bread.

But not, because it meant just that many more chips!Then, I whipped up a quick olive oil blend of oregano, pepper, garlic powder, and onion powder, and brushed the little triangles with them.Then baked in the oven for 10 — 12 minutes and homemaaaddeee pita chips!!

Grilled lamb pops that have been marinated in fig vinegar, olive oil, and oregano are a favorite in my house... served with tzatziki, grilled pita, and a Greek salad.

Toss with spices and a drizzle of olive oil and toss to combine and then arrange pita in a single layer.

Zach also nixed leftovers so I made him a kind of deconstructed Greek salad in our bigger Yumbox Tapas box: strawberries, tomatoes, kalamata olives, cucumber sticks, feta cheese, marinated artichoke hearts and those pita chips again.

Julie's Super Bowl shopping list Hass avocados Tomatoes Onions Whole wheat crackers (Wheat Thins Fiber Selects, Dr. Kracker) Air - popped popcorn Light beer Diet sodas Lemons / limes Cilantro Spinach Artichokes Nonfat plain yogurt Red bell pepper Water chestnuts Frozen whole - wheat pizza dough Pesto Olives Tomato sauce Goat cheese Salsa Nonfat black bean dip Frozen corn Romaine lettuce Light ranch dressing Pop Chips or other low - in - saturated - fat potato chips Baked whole - grain tortilla chips Whole wheat pitas Hummus Light beer

Posted by Jovina Coughlin in Cheese, Grilling, Low Carb, Olive Oil, pita Tags: recipes for vegetables

Combine the za'atar spice mix and extra-virgin olive oil in a bowl or jar and drizzle over the pita.

This yummy vegan recipe recommended by Dr. Oz was featured in AARP Magazine: Ingredients 1 tablespoon olive oil 3 tablespoons chopped red onion 1 clove garlic, finely chopped 6 brown mushrooms, sliced 1/2 cup thinly sliced zucchini 1/2 small red bell pepper, thinly sliced 1/4 teaspoon black pepper 1 whole wheat pita, warmed, sliced in half Directions 1.

I made an easy southern style charcuterie board with cheese, nuts, olives and pickled beets, plus plenty of fun sips and snacks like Stacy's Pita Chips, Nut Harvest Dark Choc Almond Toffee Bites, Indulgences by Smartfood Popcorn in Raspberry & Dark Chocolate, Lay's Wavy Dipped in Dark Chocolate, Pure Leaf Unsweetened tea, Bud Light, and Stella Artois with sugared cranberries.

The guided tour includes is a snack of Bedouin pita made on the spot and eaten with labane cheese, olives and tea made from plants grown in the desert.