Pita Chips

I remembered that I had some pita bread bought before the holiday, and I think it was at least 2 weeks old. Normally, I would've used it up by now, but somehow I didn't even open it. Fortunately, it had been in the fridge, and was in very good condition. I decided that pita chips would allow me to finish it up before it would go bad.

I cut each pita into 8 wedges. (I didn't separate the top from the bottom of each pita, but you could, if you wanted to.) I sprayed the pitas with oil, and sprinkled on some salt. I baked them at 400 F for about 7-8 minutes. I tried to watch it at the end, so it wouldn't get too done. That's all! 

Toasted Pita Sandwich, 

filled with Egg, Mashed Potato, 

& Paneer (Indian cheese)

Here, instant mashed potato was mixed with Paneer, salt, and seasoning, and spread in a half-pita. I placed a bit of scrambled egg on the mixture, and put the whole thing in the toaster oven until the bread was browned. (When it cools, the pita crisps up. You can even break up toasted pita, into "pita chips"!) Simple, yet filling. 

Zucchini Tomato Sauce with Pita Bread 

The veggies are part of another simple yet delicious dish that my grandma used to make. It’s just chopped zucchini and chopped tomatoes, cooked together with some olive oil. If you like, you can add some onions to the oil first and fry them, before adding the other ingredients. Add some salt to taste, and that’s all. This time, I included some dried Italian herbs mix and basil. (Don’t hesitate to use canned tomatoes if that’s what you have.)

Underneath the veggies is a toovar dal cutlet (but that’s a different story, and I didn’t manage to get a picture of that) for protein. 

Accompanying these, is a half pita, toasted, that I break up into my own version of pita chips. It’s fat-free, and good for scooping up the veggies.