Over the last two weeks, our Wednesday night meals have been falling short.
Crab cakes falling apart, pork tenderloin with little flavor, needless to say I was disappointed.
I tend to take it quite personally when recipes and meals don’t turn out, and when they do turn out, well, I feel like I need to share them with everyone I know.
With our past failures, I was particularly keen on making this Wednesday night meal a success and was beaming with happiness when this proved to be one.
The 3 components of these pitas work together beautifully.
Softening the Kale in a jalapeno-lime marinade adapted from this site, takes the bitterness out of the kale, and has become my favorite way of eating kale and a firm believer that this chewy green vegetable can actually taste incredible.
Topping the burgers with a creamy cilantro-cucumber yogurt is the simplest and most fitting sauce.
Stuff those ingredients in a fresh, warm, homemade pita is absolute perfection.
1/2 Large Cucumber, juliened
1 Cup Plain Yogurt
1/4 Cup Cilantro, chopped
Line juliened cucumber on paper towel and sprinkle with salt. Allow to sit for 15-20 minutes to remove moisture. In a small bowl, mix together yogurt, cucumber and cilantro. Set aside.
Jalapeno-Lime Kale (adapted from Not Without Salt)
1 Bunch Kale, thick steams removed and chopped
1/4 cup Fresh lime juice
2 Tbsp olive oil
1/2 Jalapeno, seeded and finely chopped (unless you like spice, keep the seeds)
1/4 cup Cilantro, chopped
1/4 tsp Salt
1/2 tsp ground cumin
In a medium bowl, add chopped kale, lime juice, olive oil, jalapeno, cilantro, salt and cumin. Mix together, with you hands if you like, and set aside for 30 minutes.
1 19oz Can Chickpeas, drained & rinsed
2 tbsp Sesame Oil
1 Lime, Zested & Juiced
1 tbsp Fish Sauce
1 tbsp Soy sauce
1/2 tsp Sambal Oelek Hot Chili Paste
1/2 Large Yellow Onion, diced
3 Garlic Cloves, minced
1 Cup Panko Breadcrumbs
In a small saucepan, heat 1 tbsp olive oil over medium high heat. Add diced onion and minced garlic, and cook for a few minutes until they brown. Remove from heat and set aside.
In a blender or food processor, add chickpeas, sesame oil, lime juice and zest, fish sauce, soy sauce, Chili paste and breadcrumbs. Pulse until combined, but not smooth. Add garlic and onion and pulse a few more times.
Form into patties, should make about 7 small ones. In a medium saucepan, heat 2 tbsp olive oil on medium high heat. Add chickpea patties and cook about 4-5 minutes per side, or until browned. You may need to cook in 2 batches.
Half Whole-Wheat Pitas (adapted from The New Moosewood Cookbook)
1 Cup Water, at room temperature
1 1/2 tsp Active Dry Yeast
1 Tbsp Honey
1 tsp Salt
1 Cup Whole Wheat Flour
About 2 cups All-Purpose Flour
Extra Flour for rolling
Olive oil for bowl and baking sheet
In a medium-sized bowl, add water and sprinkle in yeast. Let stand for 5-10 minutes, until it starts to foam.
Add honey and salt and stir until everything dissolves.
One cup at a time, whisk in flour. Once it thickens, use a wooden spoon to mix. Once you cannot mix with the spoon, mix together with your hands. Turn onto a floured surface and knead dough until smooth. Place dough in an oiled bowl, and oil the top surface of the dough ball. Cover with a tea towel and let sit for about an hour or until doubled in bulk.
Punch down dough and turn onto floured surface. Knead for about 5 minutes, then divide into 6 pieces. 12 if you prefer smaller pitas. Using your hands, form each piece into a smooth ball. Then flatten with a rolling pin into a very thin circle, no thicker than 1/8 inch. (the circle does not need to be perfectly round). Let circles rest about 30 minutes.
Preheat oven to 500F. Place baking sheets in oven for a minutes or two to warm. Brush sheets with olive oil. Place pitas on sheets, making sure circles don’t touch. Bake for 6-8 minutes or until puffed up and lightly browned. Remove from oven and wrap in a damp tea towel.