Peppered Pita Crisps Food

ROASTED RED PEPPER HUMMUS WITH HOMEMADE PITA CHIPS

Steps:

• In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips for dipping.
• Preheat the oven to 300 degrees F.
• Combine the olive oil, garlic, and Essence in a small bowl and whisk to mix. Brush the mixture evenly over the rough (inside portion) of each pita bread half. Stack the pita breads and cut into quarters. Arrange the pita pieces evenly on a baking sheet and bake until golden brown and crispy, about 20 minutes. Remove from the oven and let cool before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

PEPPERED CHEESE CRISPS

Steps:

• Preheat oven to 350°F.
• Cut each pita into 6 wedges.
• Separate each wedge into 2 pieces.
• In a small bowl, stir rest of the ingredients together.
• Spread mixture evenly on wedges.
• Bake for 10-12 minutes or until edges are browned.

PITA CHIPS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Lightly spray the foil with oil.
• Place the pitas on the foil. Spray each pita with oil. Sprinkle each sprayed side with the sesame seeds and oregano and sprinkle with salt and pepper. Bake the pitas until crisp, about 10 minutes.

ROASTED ONION PASTA SALAD WITH PEPPERED CHEESE CRISPS

Steps:

• Drizzle onion strips with oil in a 9 inch square pan,sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Toss well.
• Bake onion at 450 degree for 20 minutes and set aside.
• Drain artichoke hearts,reserving 3 tablespoons liquid.
• Stir together mayo,remaining salt and pepper,reserved artichoke liquid,and lemon juice.
• Toss with onion,artichoke hearts,pasta and next 4 ingredients.
• Cover and chill.
• Arrange asparagus spears and tomatoe slices around a large serving platter.
• Spoon pasta mixture in center of platter.
• Sprinkle with blue cheese,and serve with peppered cheese crisps.
• Peppered Cheese Crisps directions--.
• Cut each pita into 6 wedges and seperate.
• Stir together mayo and next 3 ingredients,spread mixture evenly over wedges.
• Bake at 350 for 10-12 minutes or till edges are browned.

RED-PEPPER FENNEL SOUP WITH PITA CHIPS

Steps:

• Preheat the oven to 400°. Reserve 4 strips of roasted red pepper and set aside. In a medium pot, place 4 tablespoons melted butter over medium heat.
• Add the leek and chopped fennel bulb and cook until lightly golden, about 10 minutes.
• Add the remaining roasted red peppers, the potato, broth, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
• Lower the heat and simmer, partially covered, until the potato is tender, about 10 minutes.
• Meanwhile, place the pitas on a baking sheet and drizzle with the remaining 2 tablespoons melted butter. Sprinkle with some of the fennel fronds and salt; toast in the oven, 6 to 8 minutes. Set aside.
• Using an immersion or standing blender, working in batches if necessary, blend the potato mixture until smooth.
• If desired, place a sieve over a large pot and strain the soup. Stir in the heavy cream and season with salt and pepper.
• Serve the soup hot or cold with the pita chips. Dollop with sour cream, if desired, and top with the reserved roasted red pepper strips and more fennel fronds.

GREEK LAYERED DIP WITH PITA CRISPS

Steps:

• The day before you want to serve the dip, take your yoghurt and put it into a mesh strainer you have lined with 3 or 4 coffee filters. (you may also line it with damp cheese cloth) Set the strainer in the sink and allow it to drain overnight. The whey will drip out of the yogurt, leaving a smooth, creamy cheese similar in texture to cream cheese or neufchatel. Stir in the red onion and minced chives and set aside.(Alternatively you can use 1 8-oz container of chives and onion cream cheese spread).
• Put the chickpeas, garlic, tahini, olive oil and lemon in a food processor. Process until almost smooth (You may need a few extra TBS of water or lemon juice to loosen it) Season to taste with salt and freshly ground black pepper.
• Heat oven to 350*F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; brush with olive oil and place on ungreased cookie sheets. Sprinkle with garlic powder.
• Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
• In a 10 inch pie pan, spread the yoghurt cheese mixture. Drop small spoonfuls of chickpea mixture even over, spreading evenly. Top with remaining ingredients in order listed.
• Serve with pita crisps.
• Note: to make ahead, dip can be refrigerated up to 2 hours.

PITA CRISPS

Steps:

• Heat oven to 350 degrees.
• Cut each slice of pita bread into 6-8 triangles, depending on how big a piece you have. I usually got 6 triangles from 1 round.
• Place triangles on cookie sheet. Brush with olive oil. Sprinkle with salt and fresh cracked pepper to taste.
• Slip into oven for about 10 minutes or until golden brown and crispy, but not burned! I always have to watch them closely. I have burned many trays myself by becoming distracted.
• Put on plate/rack to cool. Repeat with remaining triangles till you have no more! When cool put in serving bowl or however you are gonna serve them. Enjoy!

PITA CRISPS FOR SPINACH DIP

Steps:

• Preheat oven to 350 degrees. Split pita breads in half horizontally; brush cut sides with olive oil. Cut each round into eight wedges.
• Arrange, cut sides up, on two rimmed baking sheets. Sprinkle with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.

PEPPERED PITA CRISPS

Steps:

• Preheat oven to 400°F.
• Split each pita into 2 rounds. With a mortar and pestle or in an electric coffee/ spice grinder finely grind peppercorns. In a small saucepan melt butter with peppercorns and salt and brush rough sides of rounds with butter mixture. Cut rounds into long narrow triangles and arrange, rough sides up, in one layer on 2 large baking sheets. Bake pita triangles in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 5 minutes total. Transfer crisps to racks to cool. Crisps may be made 1 day ahead and kept in an airtight container at room temperature. Makes about 24 to 32 crisps, depending on size of pitas.