Thursday, July 26, 2012

Olympic snacking: chocolate chip zucchini snack cake

Summer is waning.  The days are getting ever so shorter.  The poor drought-stricken landscape is golden, brown and crunchy.  The neighborhood pools are quiet with everyone finishing up their school breaks on vacation or checking everything off the list they meant to do this year.  My kids aren't school kids anymore, but I still get the same little panic that I've left something undone and not maximized every day.  It used to be about a craft project, a trip to the zoo or a play date but there always felt like there would be next year.  Now it's just simply about time together doing anything or nothing and I know there won't always be next year.  I've run out of time with Kelly and I'm a serious short-timer with Sara.  Little tears will well up over the chapters that have closed, but then there's the smile of knowing that their happiness in their new lives is just where all the energy needs to go.  And I'm thankful for all the time, even though there never seemed to be enough.  And I'm thankful for my almost daily yoga practice.  Deep, cleansing breaths and so much sweat pouring off with the summer heat wrings it all out.

So it's all good.  Greg's extended a business trip to California to include a couple of days in LA to see Kelly.  Sara and I have been enjoying a little break in my work schedule back at home.  We hit the road to do a little Ikea shopping for her apartment-style dorm living this year at Duke which is always a good trip.  Apparently it actually rains in Ohio and a storm had rolled through that morning, leaving Ikea with limited power.  Let me tell you that the lighting section at Ikea is much more inspiring when the lights are actually on.  It's still ridiculously hot here in Indiana (and dusty), but another day this week Sara and I got on our bikes and headed down the Monon (local rail trail) for brunch anyway.  If we continued to wait for a cooler day, we'd be going on that trip when she's home at Thanksgiving.  We loved Taste at 52nd and College, a breakfast and lunch place everyone raves about and for good reason.  We're trying to find a date for lunch before she goes back to school...

And of course even though I'm posting at a paltry rate, we're still cooking and baking with all the amazing and abundant produce at the markets (someone is irrigating).  Baked a peach pie last week and I'll have to check if I've ever shared my recipe for what truly is one of my favorite foods on the planet.  My intention is to post three times a week, but my reality hasn't allowed that for a while.  I'm still here.  

So anyway, tonight I'll give you a little twist on possibly the best baked good recipe I've ever created all on my own.  That list is pretty short.  Baking is a science.  Baking needs measurement and accuracy.  Somehow the first time I tried to make my banana oatmeal snack cake it just worked.  We bought a couple of large zucchini solely for the purpose of baking them into something.  You know the ones that people just give away because they are too big and getting a little seed-y?  Well, I don't know anyone actually growing zucchini this year so we buy it and all manner of squash every week at the farmer's market.  I had more than my fair share of a chocolate zucchini quick bread at work a couple of weeks ago (with cream cheese icing, no less) so this is where it all comes together.  I'm not a chocolate girl, so the little mini chips are just enough for me.  The chocolate batter of the quick bread was yummy, but with the chips that's just way too much chocolate most days.  I asked Sara if she thought substituting zucchini for bananas in my snack cake would be good and of course she said, "I don't know, let's try it and then you can blog about it".  She's always reminds me when my readers are probably missing me.  Maybe because a lot of you are her friends!  

And sure enough my King Arthur Flour delivery from Vermont showed up this afternoon on my doorstep so I had a fresh supply of cake enhancer.  Perfect!  I also ordered their espresso powder after reading how they loved to use it just to enhance the mocha flavor of a chocolate baked good.  Sold.
When we were mixing the batter and Sara added in the zucchini, the texture with the creamed butter and sugar along with the eggs, yogurt and vanilla was super weird.  Almost like I had added baking powder.  See that's the chemistry stuff you start to know so you can actually write your own recipe.  As soon as the dry ingredients were blended in the texture improved and I could tell it was going to work.  I grated the zucchini in my food processor and then rolled up the lot of it (okay, that's super British, but I've been all about the NBC pre-Olympic coverage today) in a tea towel to soak up the extra moisture for an hour or so.   Paper towels would work too.  Just make sure you've got most of the moisture out.  Sara was pleased to see the baking made the zucchini melt into the cake.  The raw zucchini when she was "cleaning" the beater and the bowl was not as yummy.  You can add more chocolate chips or some toasted walnuts.  Sunflower seeds might be kind of nice too.  

Have a snack and turn on the Olympics these next two and a half weeks!  I dare you not to get all choked up when they raise the flag and play the national anthem (of whatever country you are from, because a bunch of you are from other countries and I love that you read my blog!).  

my piece of snack cake for the evening

Chocolate Chip Zucchini Snack Cake

1/2 C unsalted butter
1 C brown sugar
2 eggs
1 tsp vanilla
2 tsp espresso powder
1/2 C plain nonfat or 2% Greek yogurt
3 C grated zucchini, drained and towel-dried
1 C flour
1 C wheat flour
1 C oats
1 1/2 tsp baking soda
1 tsp kosher salt
3 T King Arthur Flour cake enhancer
1/2 C mini chocolate chips
1/2-1 C chopped toasted walnuts (optional)

Heat oven to 350 degrees.  Spray a 9x13x2 pan with cooking spray and set aside.  In a stand mixer, cream butter and sugar until light and fluffy.  Beat in eggs one at a time.  Beat in vanilla, espresso powder and vanilla, scraping down the sides.  Blend in zucchini.  In a separate bowl whisk together flours, oats, baking soda, salt and cake enhancer (if using).  Stir flour mixture into zucchini mixture until well combined.  Stir in chocolate chips and toasted walnuts as desired.  Spread batter in prepared pan and smooth top.  Bake 28-35 minutes or until tester comes out clean. 

forgot to grab the camera for process pictures, but here's the batter in the pan

and here's the bonus photo from Sara and my Indianapolis Star
women and the Olympics photo shoot in case you missed the paper on Sunday

Friday, July 13, 2012

picnic food: baked potato salad

More summer food as the heat just keeps coming and it apparently never rains.  We did a little pitch-in dinner with the neighbors for Fourth of July and ate at our not completely casual dining room table because it was seriously 105 degrees that day.  I made the grilled tri-tip and Tammy baked some white potatoes and some sweet potatoes for one of the side dishes.  The sweet potatoes were all spoken for, but four nice large white baked russets were left on the table.  Years ago we would buy a little baked potato salad as a treat from the Marsh grocery deli.  They swore to me it did not have that evil mayonnaise in it and I trusted them because it was just so delicious.  Surely I could make it at home and change it up a bit to improve it's nutritional value.  It took years to try, but with four lovely baked potatoes at the ready I whipped up a batch the next night to serve with classic hamburgers.

I had pork bacon that needed to be cooked, but Greg ate one slice and that left me with just four to crumble into my big bowl of potato salad.  Other than that, I felt pretty good about the dish from a nutritional standpoint.  Plus I thought my version was really tasty.  I am pretty sure I went past having seconds to one last spoonful to make it thirds!  Thanks for the potatoes, neighbor!

right, so I forgot to take a picture when it was a nice abundant bowl

Baked Potato Salad

4 medium or 4 large russet potatoes, baked
5 or 6 slices bacon, cooked crisp, drained on towels and crumbled
bunch scallions, washed trimmed sliced thin (white and lower green parts)
1/2 C nonfat Greek yogurt
1/3 C lowfat sour cream
2 T olive oil
2 T red wine vinegar
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 C shredded sharp cheddar cheese

When cool, cube the baked potatoes into bite-size pieces and add to a serving bowl.  Crumble in the bacon and toss on the scallions.  In a measuring cup measure and stir together the yogurt, sour cream, olive oil, red wine vinegar, paprika, salt and pepper.  Fold into potatoes in serving bowl.  Add shredded cheese to your liking.  Taste for salt and pepper.  Keep cold until serving.
Serves 8-10

Thursday, July 12, 2012

don't miss the good stuff: TAG summer sandwich

Such a good day going right now.  In an hour I'll be in an oral surgeon's chair so let's recap:  slept in,  called a friend (overdue) while taking a walk, took a conference call while watering plants/doing laundry/answering email/driving to yoga, bliss-ed out at hot yoga (also overdue), gorgeous produce at the stand on College, yummy baked things from Renee's bakery and lunch on the back porch with the bounties of my morning errands just because I could.  My lunch was so good, I posted the recipe in my weekly post on our lululemon Facebook page and now I'm sharing it with you here on my newly officially domain-named site!

Such a pretty day.  Embrace the heat.  Pray for rain (all my central Indiana friends get this).  Eat all the good stuff.  I never lose weight in the summer.  The food is too good and the weather is too nice not to share it all on the front porch or the back patio or wherever and that usually means refreshing beverages too.  Don't miss the good stuff!

TAG (Tomato, Avocado and Greens) Summer Sandwich
2 slices whole grain bread (mine was from Renee's Bakery in Broad Ripple, go if you haven't been)
ripe avocado, halved, scored and scooped
ripe homegrown tomato
plain nonfat Greek yogurt
good olive oil (I used my extra special $20 a bottle kind)
freshly ground salt and pepper

Toast your bread.  Spread on avocado on one side and yogurt on the other.  Top the yogurt half with tomato slices and greens.  Drizzle the avocado half with olive oil and grind on some salt and pepper.  Put it all together and enjoy!  Serve with fresh berries or melon.  Love summer!

Monday, July 9, 2012

grilling classics: grilled tri-tip with red wine barbecue sauce and caramelized onions

Really?  I've never posted one of the best recipes for omnivores during grilling season?  Well, I did link to it's original recipe on Epicurious.  But you need my chatty description and my little twists, right?  Sure you do.  Tri tip is a hearty lower sirloin cut.  Costco sells it in triangular roasts (tri-tip would lend it's self to the triangular shape I do believe) and long strips like boneless short ribs.  This recipe is great because no marinating is involved.  You can decide to have people over and start cooking 90 minutes out and be just fine.  We made this for Fourth of July and had the neighbors over for a combined meal/pitch-in.  Sometimes I just physically need red meat.  The Fourth was one of those days.  Days upon days of tofu, beans, chicken and turkey while delicious and better for me, can only go on so long before I apparently need iron or whatever my body tells me I am missing from a nice cut of beef.  If you're one of my vegetarian friends, these are delicious preparations of caramelized onions and red wine barbecue sauce that you can serve with just about anything, anytime.

I found this recipe on Epicurious years ago and make it when company's coming at least once a summer.  Yum!

Caramelized Onions

2 T unsalted butter
2 T olive oil
2 1/2 pounds onions (red, white, or sweet this time I used cippollini onions from the farmer's market), halved and thinly sliced
1 T balsamic vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 C chopped fresh chives, optional (I am not growing them this year and forgot to buy them, they are a nice addition, but not necessary)

Grilled Tri -Tip
1 T olive oil
2 tsp garlic salt
1 tsp freshly ground pepper
2 1 1/2- to 1 3/4-pound beef loin tri-tip roasts, trimmed of all but 1/4-inch fat

Red Wine Barbecue Sauce
1 T olive oil
3 cloves garlic, minced
1/4 tsp ground cumin
1 T minced chipotle pepper in adobo sauce
1/2 C dry red wine
1/2 C low sugar ketchup
1 T apple cider vinegar
1 T soy sauce
1/8 tsp liquid smoke

Caramelize the onions by melting butter with olive oil in a large skillet over low heat.  Turn up heat to medium low and add onions, stirring occasionally and cooking until deep golden brown or about 30-40 minutes.  Turn off heat and stir in balsamic vinegar, salt and pepper.  Taste for seasoning.  Can be made one day ahead and re-warmed before serving.  If using chives, stir in at last minute.

About 15 minutes before grilling put tri-tip roasts on a baking sheet and rub olive oil over all surfaces.  Sprinkle with garlic salt and pepper and rub in.  Let sit while grill gets hot.

After the first 10 minutes of grilling you will need the barbecue sauce, so prepare it while the meat is waiting for the grill to heat up.  Heat olive oil in a medium saucepan over medium heat.  Stir in garlic, cumin and chipotle with adobo and cook for about one minute, pour in wine and simmer another 2 or 3 minutes.  Stir in ketchup, cider vinegar, soy sauce and liquid smoke and simmer another 2-3 minutes.  Sauce can be made up to two days in advance.

When grill is hot, grill for 5 minutes on each side.  Reduce heat to medium low, lower lid and grill until 125 to 130 degrees for medium rare (20-30 minutes longer), brushing roasts with barbecue sauce and turning every 10 minutes.  Remove roasts from grill and let rest 10 minutes.  Cut cross-wise in very thin slices and arrange on a platter surrounded by warm carmelized onions.  If you have any leftover sauce, bring it to a boil on the stove and serve alongside roast and onions.

    cippollini onions from the farmer's market (sideways, grrr)

    tri tip roasts

    starting the onions

    tri tips seasoned and ready to go

    barbecued roasts

    onions, mostly caramelized

    last brush of sauce

    Thursday, July 5, 2012

    almost never too hot to bake: buttermilk berry bundt cake

    It's over 100 degrees here in lovely Central Indiana and it seems just about everywhere else (except temperate LA, right Kelly?).  But when I saw this buttermilk berry bundt cake recipe, I heated up the oven anyway for a Fourth of July dessert.  There actually were fireworks here, but it was too blessed hot to trek into town to see them. So there would be plenty of time to enjoy dinner and dessert with the neighbors before settling in front of the big screen in the blissfully cold basement to watch the Tour de France or whatever else we could find instead of fireworks.

    This cake exceeded expectations and I'm guessing there were three reasons:  King Arthur Flour cake enhancer which continues to amaze me with tender and moist cakes whenever I add it into the flour mixture, buttermilk which just makes everything tastier without tipping the scales too much more and the beautiful thick layer of lemon icing.  The recipe encouraged me to keep it thick and slather it on so I did.  You could make this cake using 3 cups of just about any fruit or fruits.  If you have beautiful peaches, give those a try (maybe with blueberries or raspberries).  Earlier in the spring this would have  yielded an amazing rhubarb cake.  And if all you have is frozen berries, don't worry because I almost never use fresh berries in a baked dessert unless they are in season*, cheap and I have too many to eat fresh out of the bowl or on my yogurt or cereal.  I used fresh raspberries and frozen blueberries.  My fresh strawberries were way too juicy and sweet to bake into a cake.  Side note:  don't you love it when berries actually taste like strawberries or raspberries and not just generic red fruit?  Nothing like fresh from the market, field or farm.
    *I made this cake again this week for my lululemon co-workers who were super disappointed there were no leftovers and since berries are in-season they were nice and inexpensive and the fresh blueberries were so good.  Make the cake now while the fresh berries are budget-friendly!

    Maybe you still have a summer party or two that you could offer to bring dessert and amaze everyone with this cake.  Mine only had to make it from the kitchen to the dining room, but it would travel very well.  Just because the Fourth of July has come and gone, there is still plenty of summer to go.  Stay cool.  Use that oven early in the morning.

    Buttermilk Berry Bundt Cake

    2 1/2 C all-purpose flour
    2 tsp baking powder
    1 tsp salt (kosher salt is my go-to and it works just fine in baked goods)
    2 heaping T King Arthur Flour Cake Enhancer (very optional, but it's a baking miracle ingredient)
    1 C unsalted butter, softened
    1 3/4 C sugar
    zest of one lemon (you'll use the juice for the icing)
    3 large eggs, room temperature
    1/2 tsp vanilla
    3/4 C lowfat buttermilk
    3 C berries or other fruit in small dice

    2 C confectioner's sugar
    juice of one lemon
    1 T unsalted butter, softened

    Preheat oven to 350 degrees.  Spray a 10-cup Bundt pan with nonstick cooking spray (mine has flour included which is a nice thing, but overkill because my Bundt pan is silicone) or grease very well with butter.

    In a medium bowl, whisk together flour, baking powder, salt and cake enhancer (if using).  In the bowl of a stand mixer, cream together the butter, sugar and lemon zest until very light and fluffy or about 4-5 minutes.  Reduce mixer speed to low and add eggs one at a time, scraping down the bowl after each addition.  Beat in vanilla.  Add the flour mixture and buttermilk alternately (about 1/3 of the flour and 1/3 of the buttermilk at a time).  Scrape down the sides and only mix until well-blended.  Toss berries with 2 T of flour and carefully fold by hand into the cake batter (try to keep the berries whole).

    Drop the batter by big spoonfuls into the prepared pan and smooth the top.  Bake for 55-60 minutes, or until a tester comes out clean.  Set the cake on a cooling rack for 30 minutes before inverting onto a serving plate.  Cool completely.

    Make the icing by whisking together the confectioner's sugar, lemon juice and butter until very smooth.  I had to add additional lemon juice and a little milk to get the right consistency, but add additional liquids very sparingly because a thick icing is the goal.  Spread across top of cooled cake thickly allowing icing to drape over the sides (I'd say drip, but mine was too thick for dripping).  Serve immediately or cover and store at room temperature up to 3 or 4 days.  No way it lasts that long!

    folding in berries

    ready to bake


    icing, nice and thick

    now we are talking


    Wednesday, July 4, 2012

    Happy Fourth! some hot weather classics

    Happy Fourth!  It's ridiculously hot everywhere so here are some links to classics to share at your celebrations.
    Grab your lemon juicer and squeeze away for some grown-up electric lemonade by the pitcher (a very refreshing vodka drink).
    Cool and easy, make a quick big batch of lemon basil orzo salad or sushi rice salad (basically California rolls in a bowl).
    If you've got mint growing in your herb pots (don't plant mint in the ground or it will take over your garden), grab the rum for mojitos by the pitcher.

    Stay cool and have a great holiday!

    here's something to ponder:  it's a long, cold winter!

    Tuesday, July 3, 2012

    summer party food: chipotle-shrimp dip and peach bloomer droppers

    It's a Tuesday night, but since it's Fourth of July Eve it's not a "school night" (read "work night", somehow it will always be a "school night" if tomorrow is a day where someone will take attendance) for most people.  So to get a little caught up in my blog world on the interwebs, here's a quick post of some favorite summer party food.  The first recipe is for chipotle-shrimp dip which started from a little cocktail food cookbook I bought at Crate and Barrel maybe 10 years ago on a whim.  It's been pretty handy.  Back in the day I made up the shrimp filling using fresh shrimp I would peel and devein and cook quickly in a skillet and actually cut up tortillas and baked them into little cups in mini muffin pans for an adorable bite-size presentation.  At some point I decided frozen shrimp were just so much easier.  Then they invented scoops and into the pre-made cups the filling would go.  Now I've decided just to thin it out with more lime juice and a little Greek yogurt and let you dip it yourself.  Not as cute, but a lot less stress for me.  And really,  you want it that way when you are the hostess.  Sure, I can impress the heck out of you but I am willing to lose some presentation points to keep myself enjoying the experience.

    The second recipe is for peach bloomer droppers and it's a repeat, but it's peach season so I'm going to post it again in case you missed it back in 2010.  My mother-in-law, Becky throws a good party and this recipe goes way back to when those parties would go way past my bedtime and my in-laws and all of their friends would still by out on the porch partying without me.  Wait, that's still pretty true.  I have to tell you that Becky is the one who finally got me to have a drink every now and then.  I used to bring the babies over to her house when Greg was traveling and I was about to jump off the deep end and she  would pour a little wine or Charlie, my father-in-law would make some delicious adult version of a milkshake frozen drink and it would all be a lot better.  Grandparents are very wise.  There has to be a more sugar-free way to make this with agave nectar and lots of fresh lemon juice and it's my intention to experiment with that concept this summer.  But meanwhile, go buy yourself a can of frozen lemonade, cut your washed fresh peaches in half and remove the pits, grab the vodka and the ice and blend up a super easy batch of cold summer goodness.

    Chipotle-Shrimp Dip

    3/4 pound frozen cooked small shrimp, thawed
    one medium sweet onion, minced
    one red pepper, cored, seeded and finely chopped
    1/2 C fresh sweet corn kernels (or frozen fire-roasted corn kernels like the ones from Trader Joe's)
    8 oz. light cream cheese (get the reduced fat/ neufatchel cheese and it does not need to soften)
    2 plus T plain nonfat Greek yogurt
    3 T minced cilantro
    juice of 1-2 limes, to taste
    1 T minced canned chipotle pepper in adobo sauce
    3 cloves garlic, minced
    1/2 tsp dried oregano
    1/2 tsp kosher salt
    1/8 tsp freshly ground pepper

    Thaw shrimp (or peel, devein and saute it if you are super motivated or live somewhere shrimp is caught).  Heat about 2 tsp olive oil in a skillet and saute the onion, red pepper and corn until softened, maybe 5 minutes.  Transfer vegetables to a mixing bowl and stir in cream cheese, yogurt, cilantro, lime juice, chipotle pepper, garlic, oregano, salt and pepper.  Taste for seasoning (lime juice, salt and pepper are all to taste).  Fold in shrimp.  Chill and serve chilled.

    a little sautéing

    a little stirring

    a little bowl of yummy chipotle shrimp dip

    Peach Blommer Droppers

    3 medium-large peaches, washed, and pitted (fuzzy skin is fine)
    6-oz. frozen lemonade concentrate
    6-oz vodka

    Blend together peaches, lemonade, vodka and ice and serve.  You can add a little Pelegrino or other fizzy water if you like, but it's nice and flavorful without it.

    summer hiatus: sweet potato hummus for the birthday girl

    I've been home from LA for a week now and finally I am catching up with all the things unattended during my basically two week hiatus.  One week of travel and one week of recovery.  Last week was also Sara's birthday so I was taking requests and thinking of creative things she'd like all week.  The current mid afternoon snack of choice is hummus and carrots and since I bookmarked a recipe for sweet potato hummus in my Power Foods cookbook when I bought it over a year ago, I thought birthday week would be a great time to give it a try.  Sara's a big fan of sweet potatoes and every beta-carotene rich food so I knew I'd have everything we needed on hand.  Plus, Sara's pal Coco was joining us for birthday dinner and since she is a big fan of my blog and my baking Sara and I decided to make pita bread.  To go with the pita bread we had store-bought hummus in the fridge, we didn't have sweet potato hummus.  So Sara assisted in the kitchen and we whipped up Greek green beans, chicken shawarma, pita bread, sweet potato hummus and birthday banana rum cake.  Good birthday dinner choices and excellent leftover possibilities.

    Sara's birthday dinner festivities with Coco and  Greg in Sara's new hat 

    Hummus is very easy to make at home if you have a food processor and tahini.  Tahini is sesame seed paste and the only tricky thing about it is stirring the oil in before you use it.  Buy it in a glass jar because you only use 1/4 C at a time for most recipes (including my broccoli spinach soup).  It's easily found at your grocery in the international foods aisle with Indian or Middle Eastern food and at Trader Joe's, of course.  This recipe is adapted from Whole Living's Power Foods cookbook so it's light on the olive oil.  It's creamy but a bit drier than what you usually buy.  You can easily smooth it out with a little water or additional olive oil. My garbanzo beans didn't completely process and the hummus had a few lumps which Sara and I liked, but if you don't process your hummus a little longer.

    Click the link for my pita bread recipe.  In that post I cooked the pita bread in a well-seasoned cast iron skillet (it is actually my mother-in-laws and was a wedding gift 51 years ago but she has an induction cooktop and sadly can't use it).  It was so crazy hot on Sara's birthday (a new record, 103 degrees) that I almost used the cast iron skillet on my gas cooktop.  But since I was grilling the chicken, I toughed it out.  So much sweating this summer.  Still going to hot yoga, but every day the great outdoors feels like the hot yoga room, even at 10 o'clock last night when I got off of work.  My mantra:  it's a long cold winter, it's a long cold winter, ......  Join me in my challenge to stay hydrated!

    Sweet Potato Hummus

    one pound sweet potatoes (about 2), cut into 1" cubes
    one 15-ounce can chickpeas, drained and rinsed
    1/4 C fresh lemon juice, 1-2 lemons
    1/4 C stirred tahini
    2 T olive oil
    2 tsp cumin
    1/2 tsp smoked paprika
    3 cloves garlic, minced
    kosher salt
    freshly ground pepper

    Place a steamer basket in a large pot filled with an inch or two of water (just below the steamer basket) and bring to a boil.  Add the cubed sweet potatoes and reduce the heat to a simmer.  Cover the pot and cook until sweet potatoes are tender, about 10-12 minutes.

    With a slotted spoon, transfer the sweet potatoes to the bowl of your food processor.  Add the chickpeas, lemon juice, tahini, olive oil, cumin, paprika and garlic.  Process until smooth, about 1-2 minutes.  Thin with a little water or a little more oil, if desired.  Add about 1/2 tsp salt and 1/4 tsp pepper and process briefly to combine.  Taste for seasoning.  Cool and refrigerate for up to a week in an airtight container.


    steamed sweet potatoes in food processor

    the rest of it

    all processed

    Greek green beans, chicken shawarma and sweet potato hummus

    little pillows of heaven, or home made pita bread