Whole wheat sourdough pita with hummus, spicy carrots, and fried eggplant

Middle Eastern Mini Feast

After finishing Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, I was craving Middle Eastern food. Specifically, I was craving the Middle Eastern food from my favorite restaurant for that sort of thing. They make this fried eggplant dish that is like candy, and these spicy cooked carrots that burn the tastebuds but are soooo tasty. But instead of running over there for takeout, I wanted to try cooking my typical order at home. Recipes Whole Wheat Sourdough Pita adapted from Skillet Baked Whole Wheat Pita (Using Sourdough) Hummus adapted from Lebanese Hummus Recipe From Scratch – Hummus b Tahini Fried Eggplant…

Baked croissants

Croissants

Croissants have been on my list of things to make for quite some time. My goal is to come as close to the French style as possible — crispy on the outside, with tender, buttery layers on the inside. But for a variety of reasons this project kept getting pushed to the back of the line. For one thing, I wanted to make my first batch of them following the traditional instructions that call for all purpose flour, in order to get the feel of what the experience would be like under normal conditions before using home-milled whole wheat flour. And since…

Ginger spice apple cake

6-inch ginger spice apple cake

When I read Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, the recipe for Apple Snacking Spice Cake jumped out at me as a must-make. I made an apple cake once before that was delicious, but didn’t include the ginger and cloves. I cut the recipe in half in order to use my smaller 6-inch cake pan, which I bought so we wouldn’t have so much cake sitting around the house. It came together really well at this size. It’s not too rich or sweet, and is a really pleasant little cake, somewhat similar to an unfrosted carrot cake. It would also be…

Oat flour pumpkin bars

Oat flour pumpkin bars

While searching for a relatively healthy snack bar or cookie for camping, I found this recipe for Healthy Pumpkin Chocolate Chip Oat Bars that looked promising. I made it with some modifications: made 1/2 recipe used a whole can of pumpkin left out the applesauce increased coconut oil added raisins reduced chocolate chips to a few sprinkled on the top I’m really happy with the results. The bars aren’t very sweet, and they’re quite hearty, so they should make good travel snacks. I don’t think the chocolate chips add much to them, so next time I’d skip them and just use…