How to Make a Great Veggie Pita Pocket

One of my favorite lunches on a hot summer day is a nice cool vegetarian pita pocket. A pita pocket is great in that it is indeed bread shaped like a pocket, and you can put any foods you want into it.

The only thing you really need to make a pita pocket is a piece of pita bread. There are two basic ways to cut the pita bread. The first way to cut your pita is right in half, so you have two pretty much equal half circle pockets of pita. The other way to cut pita bread is to take a bit off of the top, and so you have one big pocket.

Before cutting your pita in half it is a good idea to see if there are any little tears or thin spots in the bread. I like to make my cut near these little imperfections. This will keep the weakest part of the pocket from being deep down where you will have lots of great stuff.

Once you cut your pita you can either use it cold from the fridge, at room temperature, or toasted. If you toast it, which I sometimes like to do, be sure not to get the pita too toasty and brittle. A brittle pocket will fall apart.

Once you have your bread ready it is time to start putting good stuff into it. I will just say one last time that it is important to not rip the bread, as it makes a mess to have the bottom of your pocket split open while you are eating. That is why you want to go slow in the stuffing, and be sure to chop up your ingredients so they do not strain the bread.

I like to start of by putting a nice spread of hummus in the pocket. For the most part the order you add things does not matter, except the spread of hummus. Hummus comes in a lot of great flavors now, but I do tend to like the plain. There is something about hummus that just adds such a smoothness to the taste of the pocket.

The next thing I like to add is some baked tofu. This is more and more readily available in supermarkets, and comes in a wide array of flavors. One of my favorite flavors is classic Teriyaki, but barbeque and other flavors are great. I do not think I have ever tried one I did not like. If you can not find baked tofu, or want to make your own, it is not too hard. You just press, marinate, and bake the tofu - but that is another article. I would not advise using plain, unbaked tofu. It is probably perfectly safe, but at least to me not appealing.

Then I like to add something a little moister to the pocket, such as pickles or tomatoes or both. I usually have pickles in the fridge. Pickles add a fantastic crunch and saltiness to the pocket. I do not always have fresh tomatoes, but if I do have one then I defiantly add diced tomato to the pocket. A tomato just adds such a lovely fresh flavor.

Lettuce is terrific to put in a pita pocket. Lettuce does work best in a pocket if it is chopped up very thin. Chopped lettuce fills in the pocket well and does not take up a huge amount of room.
If you have olives try chopping up a few for your pocket. Olives add a nice salty richness. I like Kalamata best, but black, green or any olives go well.

If you want to add a little spice to your pocket try a few diced up jalapeno rings. If you want something spicy, but not as spicy as jalapenos, try a diced up pepperoncini. Want peppers with no spice? Try some nice roasted peppers.

Sprouts are a fantastic addition to the pocket. In many markets you will find a variety of fresh sprouts. Any will work in a pocket. You can put them in at any time, but I like to save them to the end so the sprouts are sticking out of the top of the pocket. Probably does not make a difference in the eating, but there is something so visual about fresh green sprouts poking out of the pocket.

Those are just a few ideas for a lovely veggie pita pocket. You can add virtually any food you like to your pocket. Great chance to look in your fridge for some ingredients. Raspberries or strawberries, that could be fun! That jar of artichoke hearts, why not add a few? Chocolate sauce or peanut butter or jam, it is all up to you.

So there you have it, an easy and delicious vegan lunch. Enjoy every sandwich!

Larry Truett is a vegan freelance computer programmer living in San Diego, California with his wife and their three cats. He enjoys hiking, reading, gardening, watching too much television, and other nerdy activities.

Check out his resources for all things vegan at http://www.VeganUSofA.com with listings of restaurants, organizations, and events near you.

Rice Pie - A Rhode Islander's Recipe to Celebrate an Italian Tradition at Easter

Rice pie (torta di riso) is an Italian dessert consisting of eggs, rice, ricotta cheese, and citrus. After baking, it becomes a bottom layer of chewy rice topped with a separate layer of creamy custard. In 1524, Italian navigator Giovanni da Verrazano was the first European to visit any part of Rhode Island. He came to what is now Block Island and named it "Luisa" after Louise of Savoy, Queen mother of France. Due to a mistake in surveying the land, the original name didn't stick. Since one of the six largest ancestry groups in the state is that of the Italians, eating rice pie is a celebratory Easter tradition which has stuck. My maternal grandmother who emigrated from Naples, Italy to Rhode Island made her "crustless" rice pies from memory as does my mother who finally scribbled the recipe on a card for posterity. I have merely reduced the ingredients from the original recipe to yield one pie rather than six, though this dessert is irresistible and begs indulgence throughout the year.

Ingredients for Crustless Rice Pie
9 egg,s 1-1/2 cups white sugar, 1 (32 oz.) ricotta cheese (may use skim, fat free, or reduced fat),1 teaspoon vanilla extract, 2 cups light cream, 1 cup cooked white rice ("River" for starchy consistency), 1 (15 ounce) can, crushed pineapple-drained; or the juice of two squeezed lemons with lemon zest (depending on your flavor preference for pineapple or lemon), 1/4 teaspoon cinnamon for dusting the top of the pie before placing in oven

Directions

1.Beat eggs in large mixing bowl. Add sugar, mixing well. Stir in ricotta and vanilla until smooth. Add cream and stir. Fold in cooked rice and either crushed pineapples or lemon juice/zest.

2.Pour mixture into a Crisco greased, lightly floured 9-1/2 by 13-1/2 in. Pyrex dish. Sprinkle cinnamon on top.

3.Bake at 325 degrees F for one hour-top should be golden brown; toothpick test. Refrigerate until thoroughly cooled. Tastes best sliced and served at room temperature right from its baking dish.

Though pastry chefs at Italian bakeries rise to the occasion to follow their own tried and true recipes for baking rice pies, you might want to establish your own family tradition in the kitchen. Generations of Italian-Americans who settled in Rhode Island have done just that by whisking ingredients for a recipe celebrating a family who sticks together.
Eva Pasco Author, UNDERLYING NOTES (238 pgs)
Chick Lit for Discerning Women: Winding past Rhode Island's coastal communities, prominent landmarks, cherished institutions, and olive oil spills of the underworld.
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Bread Machine Recipes - Whole Wheat Iced Breakfast Bread

This bread machine recipe for whole wheat bread is suitable as is for most bread machines. Add the ingredients in the order that your machine tells you, but for the most part that will be liquids first and flour last with the yeast sprinkled on top right before inserting the baking pan into the bread machine. This is a delicious breakfast bread that you will enjoy with your morning cup of coffee.

Bread Ingredients:
2 tablespoons brown sugar. Pack it tightly into the measuring spoon.
1 1/2 teaspoons salt.
2 tablespoons canola oil. Some people prefer olive oil but I think it adds the wrong taste.
1 1/2 cups water. Lukewarm from the tap or bottled if you prefer.
1 c. whole wheat flour
3 c. unbleached white flour or bread flour. My favorite is King Arthur brand.
1 3/4 teaspoons yeast.
Optional: almonds or raisins

Icing Ingredients:

1/2 stick butter
2 drops of vanilla
1/2 pound powdered sugar
milk to consistency

Let the bread bake through to completion, about 3.5 hours. Take the finished bread out of the baking container and let it cool on a rack. You can use the time to make the icing. For the icing, melt the butter in a microwave until it is just becomes pourable. You don't need it to be red hot. Add the melted butter, vanilla, and half the powdered sugar to a bowl. Add a little milk and a little more sugar in several batches until you use up all the sugar and get a consistency that pours easily in a thin stream. If it's too thick add a few more drops of milk at a time, and if it's too thin add a teaspoon or so of powdered sugar at a time until the consistency looks right.

Move the bread to a large dish to catch the drippings and pour the icing over it. Let it cool and enjoy. You could probably substitute 1 c. of wheat flour for 1 c. of unbleached flour but read the directions for your bread machine. Many bread machine recipes never use more than 1 c. of wheat flour.

If you are shopping for a bread machine the Zojirushi X20 Home Bakery Supreme has some attractive features. It makes a conventionally shaped loaf of bread with selectable light, medium, or dark crust. It has two kneading paddles to handle the stiffest dough, which also unfortunately leave two holes in the bottom of the bread when removed, and a 13 hour ahead timer so you can accurately time your fresh baked breakfast bread. One particularly unique and attractive feature is the quick sourdough starter cycle that prepares a light sourdough starter in two hours instead of the seven days it takes with the conventional method.

Learn more about the Zojirushi bread machine that has fast become the favorite with bread-making aficionados.

Everything for the well equipped American Kitchen: http://kitchenamerican.com/shop.php

Super Easy Caribbean Mango, Avocado & Black Bean Salad

Here's a super easy, ultra healthy whole foods recipe. Anyone who eats with their eyes first (that's me!) will be enticed by the kaleidoscope of beautiful colors in this yummy side dish. And remember, beautifully colored food is almost always loaded with plant-based, disease-fighting, anti-aging phytochemicals. Sure enough this vegan dish delivers a nutritional powerhouse of all sorts of good-for-you stuff such as vitamins C and E, beta carotene, fiber and potassium. Every mouthful bursts with nutrition plus an invigorating blend of tropical flavors. I've added just a touch of heat (from Tabasco) and a little "bite" from the red onions to balance the sweetness from the mango. The result is a perfect medley of Caribbean yumminess. It's both refreshing and satisfying at the same time and perfect served with grilled dolphin. By the way, if you are grilling you could throw some corn cobs on the grill and then shave the kernels into the bean mix too. I haven't tried it but I'm sure it would be delish!

Ingredients (Serves: 4)
1 mango, chopped

1 red bell pepper, finely chopped

1/4 red onion, finely diced

1-2 teaspoons hot sauce, or more to taste

1/2 cup chopped fresh cilantro

1 firm avocado, chopped

1 can (15.5 ounces) black beans, rinsed and drained

Sea salt, to taste

1. In a large glass or ceramic bowl, combine the chopped mangoes, bell pepper and onion. Lightly toss. Add the hot sauce and cilantro and lightly toss. Gently stir in the avocado and black beans. Season with salt to taste. Let sit for 5 to 10 minutes before serving.

To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthy product reviews and more visit Ivy Larson at http://www.HotandHealthyLiving.com

Ivy is a healthy lifestyle coach who runs http://www.HotandHealthyLiving.com. Along with her husband, Andy Larson, M.D., Ivy is the author of the bestselling Gold Coast Cure, Fitter Firmer Faster and Whole Foods Diet Cookbook. A popular figure among national media outlets, Ivy has appeared on such shows as Good Morning America, CNN, and Fox News. She currently makes regular appearances on Lifetime Television.

Easy Diabetic Dessert Recipes

If you are a diabetic and are curious about experimenting with desserts, then I encourage you to consult your doctor first. Your doctor will have the information that you are looking for and will help to guide you on the right path. After you do this, your doctor may even refer you to a nutritionist.
This is what I ended up doing and it worked out great. I know it costs a lot of money, but I can put a price on how much it helped me. My nutritionist explained all kinds of things that I was unsure of and helped me to develop a meal plan.

Anyways, once I was educated about the foods and such that my doctor advised me to have, it was much easier to compile recipes. Note that the "diabetic dessert recipes" that I have now are not what most people would actually call a dessert, but they serve as something new and great to me.
My doctor had told me that it was okay to have apples, so what I did was to start brainstorming healthy ways I could prepare an apple and what I could pair it with to create an easy diabetic dessert. So I found a product called cool whip, most of you have probably heard of cool whip, and decided to use it for my recipe. Cool whip had a very low amount of carbohydrates and sugars. It is also available in a sugar free version.

The best way that I could think of to prepare the apple for the easy dessert recipe was to bake it. This makes the apple tender and warm and ready to eat in no time. Then all I did was add a little cool whip for a creamy taste, and my easy diabetic dessert was complete. I know its not much, but it tastes great.

For more information about easy desserts for diabetics then try checking out some of my other easy diabetic desserts articles. Thanks for reading.

Spaghetti and Meatballs For a Crowd

Cooking for a larger family can be quite expensive. Coming up with meal ideas that are nutritious, taste great, and don't break the bank can be a real challenge. Although Spaghetti and Meatballs is not new or unique, this rendition meets the above criteria. This recipe has it all - moist meatballs, and good balance of flavor in the sauce. Providing 12-16 servings, it is also very economical.

Spaghetti and Meatballs

Sauce

1-1/2 cups chopped onion 3 garlic cloves, minced 2 tablespoons olive oil 3 cups water 1 can tomato sauce 2 cans (12 ounces each) tomato paste 1/3 cup minced fresh parsley 1 tablespoon dried basil 1 tablespoon salt 1/2 teaspoon pepper

Meatballs

4 eggs, lightly beaten 2 cups soft bread cubes (1/4 inch pieces) 1-1/2 cups milk 1 cup grated Parmesan cheese 3 garlic cloves, minced 1 tablespoon salt 1/2 teaspoon pepper 3 pounds ground beef 2 tablespoons olive oil

Hot cooked spaghetti

In a large pot or Dutch oven over medium heat, saute onion and garlic in olive oil. Add water, tomato sauce and paste, parsley, basil, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 50 minutes. Combine the first seven meatball ingredients. Add beef; mix well. Shape into 1-1/2 inch balls. In a skillet over medium heat, brown meatballs in oil; drain. Add to sauce; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over spaghetti. Yield: 12-16 servings.

There you have it, a delicious meal for a crowd that won't break the bank. You may find that this becomes one of your most-requested recipes. Buon Appetito!

Article Source: http://EzineArticles.com/?expert=Marie_Dadd

There Are Too Many Things You Can Do With Salmon

When trying to think of what to make for dinner, a mental process always initiates, kind of like gears slowly turning to start a creative engine. The first thing that anyone looks for is always the protein, the star of any meal; everything else used is merely to compliment and enhance its flavors. But, when it comes to using Alaska salmon as the key ingredient, the whole improvisation process of coming up with a dinner recipe switches. Instead of pondering over what can go well with the fish, individuals start looking at what will not go well with it.

Since Alaska salmon has such a distinct yet mellow flavor, the fish can partner up with pretty much any type of cuisine. Whether grilled, seared, fried, poached, smoked or roasted, wild caught Alaska salmon is the perfect accompaniment for whatever ingredients an individual may have in a kitchen. Even if it is canned or previously frozen, the fresh, succulent flavors of the fish are never lost. Because of this, more and more people are simply selecting ingredients that work well together when planning dinner without even thinking about the salmon. Either way, it will compliment whatever is put on the plate.

Thinking about a large Caesar salad or cold pasta salad to serve up to the family or visiting friends? Then take a few filets of Alaska salmon, grill them with a little lemon juice and thyme and serve them alongside or right on top. Many prefer shredding the fish before serving, to create bite size chunks that can easily mix with either salad. At the same time, nothing is better than a hearty filet over a fresh Caesar.

If going along the Mexican route with regards to culinary endeavors, simply substituting out the meat or chicken with fresh, wild caught salmon can transform that traditional recipe into a gastronomic achievement for any hungry resident. Whether spicy habañeros are used or a light searing with salt and pepper is desired, that salmon filet will compliment all of the other ingredients on the plate.

Last but not least is the desperation dinner; when someone arrives home to find an empty kitchen and a few growling stomachs. If Alaska salmon happens to be in the freezer, then a fulfilling family meal is merely minutes away. Marinating the salmon in some minced garlic, lemon juice and Dijon mustard really adds a little citrus-spice notes to the fish. Then, a quick trip to the grill will lock in all of those flavors. And with a simple pairing of a fresh salad or some wild rice and that last minute dinner will soon become a weekly request. Because when it comes down to, there are literally too many things that can be done with Alaska salmon.

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family from ASMI, the Alaska Seafood Marketing Institute.

Advantages of Simple Pasta Recipes

Easy pasta recipes are extremely well liked by a lot of people and this article talks about the reasons for this, such as its versatility and cheapness. A cheap and tasty tuna salad recipe is also shown.

Almost everyone loves easy pasta recipes because they have many advantages to eating it. It isn't expensive at all and makes feeding a family very easy and inexpensive. Quick pasta recipes can also be in many different forms ranging from popular dishes like macroni to the much less used like pasta soups. Basic ingredients can also be used with these simple pasta recipes. Those involved in sports also make good use of this popular ingredient because of its ability to release energy slowly, which can help with endurance sports.

It is useful to sports people because it helps with the creation of energy due to the carbonhydrates it contains. This makes it an important nutrient for athletes and aiding them in getting the best results. It is stored as glycogen in the muscle where they perform as a willingly accessible energy souce during lengthly and strenuous competitions.

Water, eggs and flour are used to make it and you can use these ingredients to make your own also. They are sometimes coloured and the flavour changed, by adding dye and herbs and spices. A bit of extra taste can also be added to the food by filling the pasta with tomatoes or different meat types.

There are also many different types of this food for many different uses. These include spaghetti used in meals such as bolognaise; noodles that can be used in chicken noodle soup; sheets for use in lasagne dishes; and different shapes used in, for example, macaroni cheese; and dried and fresh pasta also. They all help to provide a wide range of tasty, easy recipes that anyone can easily make. A tuna salad recipe is shown below.

Ingredients: - Pasta for 2 - 1 can of tuna - Rocket leaves, watercress, spinach - Cucumber, sliced - 8 cherry tomatoes, halved - 1 pepper, chopped - Few tablespoons of salad cream
What to do: 1. Follow the packet's instructions for cooking the pasta properly 2. Once cooked, mix with everything else and stir well

That's it. Very easy and quick!

The reasons stated above in this article are why Italian food is liked so much by people from many different countries, other than just Italians. Anybody, anywhere can make great meals from easy pasta recipes, with all the simple ingredients that are used.

This article was brought to you by Andrew, the author of http://www.easy-pasta-recipes.net. If you like easy pasta recipes then have a look around the site. A free Italian recipe e-book, with more simple pasta recipes, is also available.

How to Make Sushi - Secrets Revealed - What Sushi Restaurant Owners Do Not Want to Tell You

When it comes to food, we all have our weaknesses. Some people just cannot resist another bite of chocolate or that beef burger oozing with all its juices.

For me, I love Sushi! Sushi is NOT just about raw fish and caviar. The varieties and ingredients are as wide ranging as your imagination can be. You can roll a sushi with egg, avocado, carrots, cucumber, beef, prawns and the list goes on and on.

More importantly, Sushi is extremely healthy. It is heavily pack with nutrients and minerals. A typical setting of 7 - 9 pieces contains about 300-450 calories. Not only are they low in fat, the fishes used provide protein and are rich in Omega 3 fatty acid, the vegetables are a great source of vitamins and the Nori (seaweed sheet) is rich in iodine. Even the sushi rice provides complex carbohydrates. You really cannot get a more nutritious meal and snack than this.

There are 5 good reasons why you should make your own sushi and we will go through each of them in this article. 1. Sushi is one of the fast growing healthy fast food 2. Sushi can be prepared very quickly 3. Sushi is very easy and fun to prepare. Even a child can help out 4. Sushi can be prepared very economically i.e. on shoestring budget 5. Sushi makes great party food.

Unfortunately, for many people, sushi is extremely pricey. Any Sushi Lover will tell you that sushi dining is kept for that special occasion because of its price tag. Seeing how Sushi Masters stalwartly wave their razor sharp Yanagi Ba knives and their deft hand movement, it is no wonder that we think that making sushi is best left to these highly skilled and talented Sushi Chefs. Did you know that it is actually a misconception that only sushi master can carve out a decent sushi platter? I will let you into a little secret... You do not even need to know how to use chopsticks to know how to make sushi, what's more eat it!

Making sushi is one of the easiest tricks of the trade. The good news is you can learn to make sushi in no time and on really shoestring budget as well.

Let us very quickly run through the usual ingredients that you will need. You can get Japanese Sushi rice grains, Nori and Sushi mat from most Oriental supermarkets. For all other ingredients such as beef, prawns, capsicum, carrots, cucumbers and really any ingredient that you fancy putting into your sushi roll; they are easily available from your local supermarket. By the way, there is minimal cooking involved, so even if you are not a great cook, you can still be your very own Sushi Master. Most of the work and fun of course, is in cutting up the ingredients and rolling them up into sushi rolls. There are really no special skills or talent needed to roll the sushi. The motion in rolling a sushi roll is identical to rolling up a towel into a baton! It is that easy. There is a very simple video in the link below that will show you exactly how this is done.

You will be amazed by the spread and colours of your sushi platter from just these basic ingredients. To give your platter the "restaurant look" you can include garnishing and decorations made from thin strips of carrots and cucumbers or you can use cookie cutters to cut out carrots and cucumbers into shapes of flowers.

Just these tips alone will allow you to throw a brilliant sushi party at home. Your guests will be able to eat till their hearts' content without you feeling the pinch in your pocket. In fact, I will suggest that they join you in rolling their own sushi. It is a lot of fun to get everyone involve making homemade sushi and the truth is making sushi is really not rocket science.

Never again will you have to resort to eating the cold, gunny sushi rolls sold in supermarkets or even sushi bars and restaurants. You will derive so much more pleasure in sinking your teeth in the warm and moist homemade sushi rolls.

For decades, Sushi restaurants and bars have fiercely guarded these tips and tricks and kept these secrets from the public domain, which are now made available to you. I strongly encourage you to try your hands on making sushi and I promise that you will never look back.

To find out more about how to make sushi, watch a video demonstration of making sushi and obtain more information about The Art of Sushi Dining and get more Sushi Recipes, visit http://www.HowtoMakeSushi.co.uk.

Easy Homemade Detox Recipes to Cleanse Your Body!

It is recommended that we cleanse our bodies at least annually to rid our bodies of the dangerous toxins that can build up inside our organs and even cells. Not only will it help us live longer, healthier lives, but it will also help us lose weight, increase our energy levels, improve our complexions as well as many more benefits that you've never even thought about. Detoxifying your body is simple and very safe, if you know the basics. Here are a few tips to help you create a homemade detoxification recipe...

Always include fruits and vegetables into your diet. Bananas, strawberries, melons, and peaches are well known for their detoxifying capabilities. If you combine this with green vegetables such as carrots, turnips, cabbages, and peppers, your recipe will more than likely start the detoxification process in its early stages.

These foods alone will not completely detoxify your body. While it'll help your overall digestive health, you'll find that it doesn't truly cleanse your system like a detoxification program would.
If you are moving forward with your homemade detoxification recipe, you should stay away from certain foods such as milk based products such as cream, eggs, and cheese. Keep the meats down to a minimum, such as chicken, turkey, and especially red meat. Lastly, steer clear of any kinds of sugars such as candy, sweeteners, almost all processed foods, coffee, and especially alcohol.

As stated earlier, these should be taken as dietary suggestions. If you are interested in a true body detoxification, you should look into a complete colon cleansing program.

Colon cleansing can help you lose 20 pounds in an instant. Because of its detox capabilities, it will also help you look younger, feel more energetic, ease chronic pain, cleanse your body of harmful waste that it can't get rid of.

While there are many colon cleansers on the market, there is only one I recommend. Lucky for you, for a limited time, they're offering a free trial.

Click here for the free trial => Free Colon Cleanser!

Try it for free, and if you don't see dramatic results, you simply don't pay. There's nothing you have to lose (other than weight), so check out http://www.Free-Colon-Cleanser.org today and see what it eels like to be completely detoxified.