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Archive for October, 2013

Pita Bread Made with Whole Wheat Pastry Flour

This post definitely falls into the “If I can do it, so can you” category.

Today I made something that seems kind of magical to me. Pita bread. Actually, baking in general, particularly if it’s bread, seems magical to me. I think it’s the yeast.

My mom recently made some pitas and ever since then I’ve thought that I should try it too. Especially since I recently learned about the wonders of baking with whole wheat pastry flour as opposed to whole wheat flour.

So I Googled a recipe and found this one. Of course, I substituted the all purpose flour with the whole wheat pastry flour, but other than that, I followed the instructions exactly. Here’s the result:

Home Made Pita Pockets

See? They have pockets and everything! And the texture is so much better than the whole wheat pitas I buy at the store.

I think I like this baking thing. What’s next?

Oven Fried Eggplant

What is it about this time of year that turns me into a domestic diva? Maybe because it’s finally cool enough to be able to turn the oven on? Whatever the reason, I have a sudden, uncontrollable urge to cook healthy, unprocessed stuff.

I haven’t been to Trader Joe’s in ages, but the last time I went they had frozen fried eggplant slices that I used to like to have in sandwiches and for eggplant parmesan. Lately, I’ve been craving them, so today I made a batch of oven fried eggplant, which serves the same purpose and is a lot healthier.

Granted, this isn’t any sort of cutting edge recipe. It’s more of an idea, I think. But wevs. Do with it what you will.

Behold, the ingredients:

Oven Fried Eggplant Ingredients

That’s it. Egg whites, eggplant, and bread crumbs. Of course, you’re also going to want to have some cooking spray and salt & pepper on hand.

Pre-heat your oven to 450.

I peeled the eggplant because sometimes the skin can be a little tough. But that’s up to you. After that, cut them into half-inch slices and dredge them in the egg whites and breadcrumbs.

Dredging the eggplant

Liberally spray a baking sheet with cooking spray and lay the slices on it. Salt and pepper to taste, then spray (again liberally–pretty much everything I do is liberal) the tops. Bake for 10 minutes, then turn them over, giving them one last spray for good measure. Bake for an additional 10 minutes.

Note: Another method (which is tastier, frankly) is to brush the cookie sheet with olive oil, then drizzle oil on the slices instead of using the cooking spray. Keep in mind that I wanted to keep mine as low-calorie as possible, so I used cooking spray instead.

This is what you end up with:

Oven Baked Eggplant

 

Let ‘em cool and then put them in a freezer bag and freeze for future use. Or, make yourself a vegetable sandwich or a a batch of eggplant parmesan as soon as they come out of the oven. This is my favorite eggplant parm recipe, which you should seriously consider making at your earliest convenience.