In a frying pan over medium heat, stir almonds until golden; set aside. In a large skillet, crumble beef; cook until browned. Add onion; cook until onion is limp, then drain fat. To meat mixture, add chili sauce, water, raisins and spices. Cook, uncovered, stirring often, for 5 minutes or until liquid has evaporated. Stir in the reserved almonds. Put mixture into a serving bowl; top with green onions. In separate bowls, serve the shredded cheese, shredded lettuce, and tomato slices.
The best pass of the game this Superbowl Sunday might be during halftime with a casual buffet featuring pita bread and a variety of super fillings. Pita, or pocket bread, is a Middle Eastern flat bread that’s easily available and much more fun than bread for sandwiches. Cut them in half through the middle to form pockets into which just about any fillings can be added. Pita can also be cut into wedges and used instead of tortilla chips for salsa, dips or just munching. They look great heaped on a plate or in a basket. The following recipes can all be made ahead of the game, so you don’t have to miss a single play.
Pita crisps
This savory Mediterranean version of tortilla chips is great for munching with your favorite beverage. Makes 36 crisps; double the recipe if you’re serving a few people.
3 large pita bread rounds
1/4 cup butter or margarine, melted
1/4 cup snipped fresh parsley
1 tablespoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 cup grated Parmesan or Romano cheese
Separate Pita breads in half, forming two round single layers each. In a small bowl, stir together the melted butter, parsley, oregano, garlic powder and onion powder. Brush a scant tablespoon of this mixture on the rough side of each pita half. Sprinkle 2 teaspoons of cheese on top of each pita round. Cut each round into 6 wedges. Arrange wedges in a single layer on ungreased baking sheets. Bake in preheated 350 F oven for 12 to 15 minutes or until crisp and golden. (Watch carefully so they don’t burn.) Serve warm or at room temperature.
Da kine chicken salad
Fresh, zesty and flavorful, this pita filling needs only some lettuce and perhaps black olives on the side. Makes enough for 6 servings.
3/4 pound uncooked, boneless and skinless chicken breasts
1/2 cup plain low fat yogurt
1/2 tablespoon vanilla extract
1/4 cup chopped celery
3/4 cup pineapple chunks
3/4 cup halved, seedless green grapes
1 tablespoon lemon juice
2 tablespoons pineapple juice
Boil or poach the chicken in water until cooked through; remove and chill in refrigerator. Tear or cut chicken into bite-size pieces. In a small bowl, mix together the yogurt and vanilla; set aside. In a larger bowl, mix chicken with remaining ingredients. Add yogurt mixture; mix well. Refrigerate until ready to use.
Touchdown tuna salad
A little more colorful than the usual tuna salad, this chunky filling makes 4 to 6 servings.
1 can tuna, drained and flaked
1 cup cherry tomatoes, halved
1 medium green pepper, halved, seeded and diced
1/4 cup diced red onion
1/2 cup sliced, pitted black olives
1 package (8 oz.) mozzarella cheese, diced
1/2 cup bottled oil-and-vinegar salad dressing
2 teaspoons dried leaf basil, crumbled
In a large bowl, combine all ingredients. Toss well to mix. Cover with a tight-fitting lid and store in refrigerator until ready to serve. Stir well before serving.
Mediterranean pita pizza
Instead of stuffing the pita, use these fresh flavors on top. Recipe from “Quick From Scratch” by Food & Wine Books; makes 6 servings.
1/3 cup pine nuts
2 tablespoons olive oil
4 cloves garlic, minced
6 green onions, sliced (including green tops)
11/2 lbs. lean ground beef
3/4 teaspoon dried oregano
11/2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1/4 teaspoon ground allspice
21/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
4 plum tomatoes, diced
1 cucumber, peeled, seeded, and cut into 1/4-inch dice
1 tablespoon lemon juice
1/2 cup black olives, pitted
6 pitas
5 ounces feta cheese, crumbled (about 11/4 cups)
In a medium frying pan over low heat, toast pine nuts, stirring, until golden; remove. In the same pan, heat 1 tablespoon of the oil over medium heat. Add garlic and green onions; sauté for 1 minute. Add beef, oregano, mint, 1 tablespoon of the dill, the allspice and 1 teaspoon of the salt. Cook until meat loses pink color, 3 to 4 minutes. Add pine nuts and 1/4 teaspoon of the pepper. In a medium bowl combine tomatoes, cucumber, lemon juice, remaining dill, olives, remaining salt and pepper. Heat broiler. Put pitas on a baking sheet; toast under broiler until one side lightly browned; flip pitas. Spoon beef mixture on pitas, leaving a half-inch border. Sprinkle with feta cheese; broil until cheese melts. Cut pitas in half; top with cucumber salad and drizzle with remaining oil. Serve warm.
Spicy beef filling
This is a delicious and beer-friendly filling for pita. Makes enough for 6 servings.
1/4 cup slivered almonds
1 pound lean ground beef
1 small onion, chopped
1/2 cup tomato-based chili sauce
1/2 cup water
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cumin
Salt and pepper to taste
2 tablespoons sliced green onion
2 cups each: shredded jack cheese, shredded lettuce
Sliced fresh tomatoes
In a frying pan over medium heat, stir almonds until golden; set aside. In a large skillet, crumble beef; cook until browned. Add onion; cook until onion is limp, then drain fat. To meat mixture, add chili sauce, water, raisins and spices. Cook, uncovered, stirring often, for 5 minutes or until liquid has evaporated. Stir in the reserved almonds. Put mixture into a serving bowl; top with green onions. In separate bowls, serve the shredded cheese, shredded lettuce, and tomato slices.