Zesty Cook » parmesan cheese

Indian Inspired Parmesan Baked Pita Chips

zesty — Fri, 09 Mar 2012 13:00:10 +0000

Let me start out by saying that we have been some seeing technical difficulties with both the rss feed of the blog and the speed in which the page loads. We think we got all the problems addressed but if you continue to lack posts in your email or Google reader – I want to hear about it. Deal?

OK moving on….

Wanna know something else I love? Chips. Chips of any kind, any type, any shape with dip or without – it doesn’t matter. I am a CHIP Lover/Addict. Today i want to share with you a fun little recipe that was well received at a recent House gathering. These are simple pita chips with a couple of twists. Super easy to make and very fun to eat… CCCCRUNCH!

Ingredients

3 Tbsp. Olive oil
3/4 Tsp. Ground cumin
1/4 Tsp. Ground red pepper
5 Large whole wheat or white pitas with pockets
1/2 Cup coarsely grated Parmesan cheese
Salt (optional)

Directions

Preheat oven to 350 degrees F. In cup, with fork, mix oil, cumin, and ground red pepper.
With knife or kitchen shears, cut each pita in half. Brush 1 side of pita halves with oil mixture. Cut each half into 8 wedges.
Arrange wedges, oiled-side up, in non greased sheet pans.
Sprinkle with Parmesan, and salt if you like.
Place pans on oven racks and bake crisps 12 to 15 minutes or until golden, rotating pans from upper to lower racks halfway through baking for even browning.
Cool chips in pans on wire racks.
Dip with your favorite Hummus or Bean Dip
ENJOY!

Zesty Tip: If there are any leftovers, store chips in tightly covered container or large self-sealing plastic bag up to 1 week. They will stay crunchy – I tested out 2 batches!

The cumin flavored combined with the slight heat of the red pepper was a fantastic combination. I feel the simple oil mixture elevated a somewhat boring piece of Pita Bread into an exciting bite for the guests.

Kick start your weekend with a super day today. Let’s see if we can do something fun. Have a great weekend.

Take care

zesty

Roasted Brussel Sprouts w/ Parmesan and Pine Nuts

zesty — Fri, 06 Jan 2012 13:43:22 +0000

Happy Friday! Tis’ the season to roast vegetables and today is no exception. Lately I have been turning into a huge brussel sprout fan and I am loving it. Many years have passed in my life where I never tried a brussel sprout let alone thought about roasting it in the oven.

Well my friends that has all changed. I am on the brussel sprout bandwagon like society is onto chia seeds. Yep that is right. I heart brussels sprouts. Oh wow, did I just say that?

Ok, enough banter, let’s move on. This recipe doesn’t get much easier than this – 6 ingredients and you have a side dish that will make you happy.

Ingredients

Brussel Sprouts, halved
Drizzle of Olive oil
Parmesan Cheese, grated
Pine nuts
Salt & Pepper

Method

Preheat oven to 400 Degrees F.
Line a cookie sheet with parchment paper and lay out the brussel sprouts, season with salt and pepper and drizzle the olive oil.
Toss and roast
In a small dry pan over medium heat, add the pine nuts to toast them for extra flavor
After the brussels are tender ( about 30 minutes) remove from the oven, add the grated Parmesan cheese and pine nuts. Toss together.
ENJOY!

Zesty Tip: When you are buying brussel sprouts, make sure you hunt for the firm ones with a tight outer leave. I find these are the freshest and best for roasting.

A simple dish that goes with anything. It works as a side dish, an evening snack or for some – maybe even a main course.

Have a great Friday wherever you may be and a nice weekend.

Take care

zesty

Zesty Pasta in 11 Minutes or Less

zesty — Mon, 18 Apr 2011 13:00:53 +0000

Happy Monday morning to you. Or let’s at least hope it is a happy Monday. It’s Easter week which is kind of exciting, shortened work week, chocolate everywhere and a bunny will be hopping by the house soon enough. Ever not feel like making dinner and ordering out but you don’t want to order out cause you are too lazy to get dressed and go pick it up? That was like me last night. I had no energy to venture outside and drive to get a yummy take out meal, possibly Lebanese food, maybe a little taste of china or even one of my staple choices of Swiss Chalet chicken. Instead I opted for a vegetarian pasta that was super simple yet flavorful.

It started out with fresh ingredients as any great dish should, coupled by a few distinct flavors, garlic and basil and blossomed from there with a hint of parmesan cheese and the juice of ripened tomatoes. It was GOOD.

Ingredients

Penne Pasta ( cooked according to directions )
1 Tbsp. Olive oil
2 Cups spinach
1 Clove garlic ( Minced)
1/4 Cup Pine nuts
1/3 Cup Parmesan cheese
10-12 Cherry Tomatoes
6-7 Mushrooms
1 Handful of fresh basil

Method

Cook pasta according to directions; Heat a large frying pan or wok and add the olive oil
Begin to saute the mushrooms for 3-4 minutes, add garlic and pine nuts; let cook for 2 more minutes.
Toss in tomatoes and cook for 2 more minutes; add in spinach, fresh basil and half the Parmesan cheese.
Drain pasta, reserving a little bit of pasta liquid and add noodle to the vegetable mixture.
Toss and add remaining Parmesan cheese
ENJOY!

Zesty Tip: Make sure you salt the water when cooking pasta. Adding salt to the water will allow the pasta to absorb the flavor while cooking and enhance your dish. When adding pasta to a sauce or mixture like above, you can sometimes under cook the pasta by a minute or two as it will continue cooking in the sauce.

Nothing fancy, nothing astounding, just a dish that will satisfy you in 11 minutes or less and keep you in your pajamas on a wet and windy Sunday night. Isn’t that really how I roll? Straight from the hip and a dish for everyone. This was actually very tasty. I added some fresh cracked black pepper at the very end which accompanied the cheese very well.

Have a super start to your week and I will be chatting with you again mid week.

Take care

zesty