Tuesday, December 1, 2009

Crispy Cheddar Cheese Pita Triangles

It's been so long since I've been here. This blog has been grossly neglected for some time now. Partly because I keep falling off the vegetable wagon and partly because life has been very different for me in the past 6 months. I recently came across a blog where the blogger was writing about his meatless experiment for one week. That seemed reasonable to me. When I took this project on, I boldly declared that I would go without meat for one whole year. Actually, for me, going meatless is something to be taken one meal at a time. Going meatless takes some real self-discipline especially when you smell all the grills firing up in the neighborhood. Add on to that the fact that I still have my hands in meat every night when I prepare meals for the rest of the family. One thing I'm learning is to be prepared. If I plan my personal meatless menu for the upcoming week and stick to it, I do much better. I haven't been 100% successful with this to date, but I am committed to being persistent until going meatless is as simple as breathing.

Today, my husband took the day off. It's a treat to have him home at lunch. We took a nice walk in to our little town. Since it's really getting chilly here, I thought Cream of Tomato soup would be a perfect thing for lunch. Since I love having something to dip in to my soup, I made some Crispy Cheddar Cheese Pita Triangles. And they were the perfect accompaniment. Pita bread is a wonderful and versatile thing to work with. You can stuff it with peanut butter and sliced apples. You can fill it with scrambled eggs and roasted veggies. You can toast it up with endless toppings. Later this week I'm going to try toasting the pita triangles in the oven with pesto, pine nuts and Parmesan cheese.

Crispy Cheddar Cheese Pita Triangles
One large piece of pita
grated cheddar cheese
sea salt
black pepper
Parmesan cheese

1. Take one large piece of pita and carefully slice it through the middle to give you 2 pieces of pita. Cut each half in to 4 triangles.

2. Line a cookie sheet with foil. Spread the pita triangles on the foil. Before topping each pita, spray each one lightly with some cooking oil spray. Top each pita with grated cheddar cheese, sea salt, pepper and Parmesan cheese.

3. Place the pita triangles on the top oven rack and set to broil. Watch carefully and remove from oven when the cheese is brown and bubbly.