Michelle also shared a snack recipe in the South Arm Older Adults Cooking Club.
These crispy pita chips with Feta and Roasted Red Pepper Dip made an amazing snacks. Michelle also suggested that the dip is good to be used on pasta like a pesto.
- 2 medium red bell peppers
- 2 tablespoons olive oil
- 8 ounces crumbled feta cheese (about 1 1/2 cups)
- 1 bag of whole wheat pita bread
Source: this recipe is adapted from chow.com
|Drizzle the bell peppers with 1 tablespoon of olive oil and season well with salt and ground black pepper. Roast the red bell peppers in a 450F oven for about 20 minutes until the skin is charred, rotating the peppers as necessary.
|Place the roasted peppers in a bowl and covered with plastic wrap and let sit until cool enough to handle, at least 20 minutes. Remove peppers from the bowl, reserving any liquid.Peel the peppers and remove stems and seeds.
|Place peppers, feta, reserved pepper liquid, and remaining 1 tablespoon olive oil in a blender. Season with salt and freshly ground black pepper to taste. Blend on high until smooth, about 1 minute.
|To make the pita chips, cut pita bread into 8 wedges each. Place in oven with residue heat (after any baking and oven had been switched off). Keep in oven overnight or until crisp.These plain pita chips are healthy without extra oil and a good way to use up leftover pita bread. They will last longer when dried up into chips. It is also economical to make by using the residue heat after using the oven.
For dessert, we made Quinoa Chocolate Cup Cakes to make use of the quinoa in the pantry.