Pita Pizzas | The Perfect Lazy Dinner

I've been making this simple twist on a Greek classic for over 10 years. Everyone I've shared it with has fallen in love, so now it's your turn. My very first job in high school was at a small family-owned deli around the corner from my house. While most of my friends were busy hating their jobs, I loved mine so much I stayed for 7 years. What can I say, I fell in love with food.

After going vegetarian, I was getting pretty bored of my grilled cheese options. We had a wonderfully convenient sandwich oven at this deli, and typically we'd throw a pita in it for a minute or two before topping it with standard gyro toppings-sliced lamb, feta, lettuce, tomatoes, onions and tzatziki sauce. Well, I wanted my cheese to be melted, so I topped my pita before throwing it in the oven. A pretty simple adjustment, but it made a world of difference. So the next time, I decided instead of rolling the pita up into a wrap, I'd leave it flat and top it like a pizza. 

Lazy Pita Pizzas
(serves 4)
4 large pitas (not pocket pitas)
8 oz. feta (I like a lot of cheese)
8 slices cheddar cheese
8 slices of tomato
a few handfuls of lettuce
gyro sauce (recipe below)

gyro sauce:
6 oz sour cream
chopped up garlic (I use jarred garlic)
salt and pepper to taste

optional topping variations:
chopped lamb meat
red onion
kalamata olives
mild banana pepper rings

Mix up the gyro sauce a day ahead, if possible. Lay pitas flat on a cookie sheet or pizza stone. They can even be frozen if you forgot to take them out of the freezer in time, just cook them a little longer. Spread a liberal amount of the gyro sauce on the top of each pita. Sprinkle feta over it, then lay cheddar slices on top of the feta. Place in the oven at 400 degrees for 7-12 minutes, until cheese is fully melted and bubbling a little. Take out of the oven, cut each pita into 4ths and top with lettuce and tomato.

This is a great family meal, because each individual can choose their own toppings. I've made these into Italian pizzas, Mexican pizzas, and Reuben pizzas. Best part is, you can keep the pitas in the freezer for whenever you want them and there's no pizza dough to wrestle with.

Vegetarian Family Meals | Food Photographer Columbus Ohio

Casseroles, tacos and spaghetti are still great staples for feeding a family, but one week you'll be desperate for something different. Here are two great vegetarian dishes to feed you family--or in my case, my single self and three hungry, willing friends.

It's always smart to do two recipes in the same week that require at least one of the same ingredients. In this case, it's brown rice. Cooking rice takes a bit of time, so if you only have to do it once and you can make two meals with it, then that's one less thing to think about.

Many people are either afraid of tofu or have tried it once and didn't like it. Tofu can be prepared in many, many ways, and not all of them will appeal to you. It comes in a different consistencies and can be used in anything from smoothies to faux egg salad to a dish like this. I've had bad tofu dishes and good ones. I find the easiest way to experiment with food is to try a bite of someone else's dish when you're at a restaurant. I'm not a big fan of mushrooms, but I have found many dishes that have changed my mind. I don't always like to be the guinea pig, so when my friends order a mushroom dish, I take a bite.

This tofu dish was a huge hit. The sauce of this dish is like something straight out of a fine dining Asian restaurant and the tofu was perfectly crisp and firm. The second time I made this dish, I adjusted the original recipe and what you see in the photo. The black pepper that was originally added to the sauce is better showcased if the tofu is rolled in it before being fried.

Black Pepper Tofu
Adapted from the book Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi

4 cups cooked brown rice
2 packages extra firm tofu (I like Trader Joe's tofu)
vegetable oil for frying (about 3 cups)
1/4 cup cornstarch
6 tblsp butter
4 small shallots, thinly sliced
3 fresh red chiles, thinly sliced
6 garlic cloves, crushed
1 1/2 tblsp chopped fresh ginger
6 tblsp sweet soy sauce
1 tblsp sugar
2 1/2 tblsp coarsely crushed black peppercorns
2-3 green onions, diced, green part only

Pour enough oil into a large frying pan, wok or electric skillet to come 1/4 inch up the sides and heat. Mix together the cornstarch and black pepper. Cut the tofu into large cubes, about 1x1 inch. Toss tofu in the cornstarch and shake off the excess, then add to the hot oil. You'll need to fry the tofu in a few batches so they don't stew in the pan. Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels to remove excess oil.

Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic, and ginger. Saute on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Net, add the soy sauce, green onions and sugar and stir. Serve hot, with steamed brown rice. Serves four.


Greens with Carrots, Feta Cheese and Brown Rice
From Whole Foods

4 cups cooked brown rice
2 carrots, shredded
2 bunches dark leafy greens (kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
1/2 red onion, finely chopped
2 tblsp fresh lemon juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 pound feta cheese, crumbled
fresh lemon, to taste

Put carrots, greens, onions, 1/4 cup water, salt and pepper into a large, deep skillet and toss well. Cover and cook over medium heat, stirring once or twice, until greens are wilted and tender, 10 to 15 minutes. Toss with feta cheese and lemon juice and spoon over brown rice. Serve with lemon wedges. Serves 4.



The great thing about this recipe is it is so easily adapted to what you have on hand. Use any cooking greens you like, you could add tomatoes, turnips, radishes...just like a casserole, anything goes. Pull from what you have and presto, dinner.

Egg Nog Snickerdoodles | Commercial Food Photographer

Two perfect reasons to make these cookies:
1. You love Egg Nog.
2. You hate Egg Nog but someone left it at your house.

Either way, you'll like these cookies! If you don't, take them to work and make your coworkers eat them. They're really light and the flavors are subtle, a nice contrast to the majority of holiday treats.

Love this photo? Buy a copy from Photo Kitchen. 

The paper trees in the background have been my favorite part of this holiday season. I've really enjoyed making them, thanks to fellow photographer and blogger Davina Fear, who happily shared the idea. Those of you who are parents, Davina has some of the cutest crafts and activities I have EVER seen.

Eggnog Snickerdoodle Cookies
www.whatkatiesbaking.com

1 ½ c flour
½ stick butter
½ cup sugar
1 egg
1/2 cup egg nog (I used soy Silk Egg Nog, and it worked perfectly.)
½ tsp baking soda
1 tsp cream of tartar
1/8 tsp salt
1/8 cup sugar + 1 tbsp cinnamon for rolling

Directions:

1. Preheat oven to 350 degrees.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1/2 cup sugar. (I used the paddle attachment like it says, but I used a regular beater for my next cookie recipe (also to combine butter and sugar) and it worked just fine.
4. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.
5. Add egg and eggnog, and beat to combine.
6. Add dry ingredients, and beat to combine. Don't overmix.
7. You can chill the dough for an hour or more to make the dough easier to scoop, or go ahead and scoop them a little messier.
8. In a small bowl, combine 1/8 cup sugar and 1 tbsp ground cinnamon.
9. Use a small ice-cream scoop or a tablespoon to form balls of the dough, and roll in cinnamon sugar.
10. Place about two inches apart on the prepared baking sheets.
11. Bake until the cookies are set in center and begin to crack, about 10 minutes, rotating the baking sheets after five minutes. The cookies will feel a little doughy when you touch them, but trust me, they're finished.
12. Transfer the cookies to a wire rack as soon as they are cool enough to not fall apart. Yields 18-20 cookies.

Homemade Orange Rolls | Columbus Ohio Food Photographer and Stylist

Pillsbury Orange Rolls have always been an all-time favorite of mine. I'd eat the entire can in a sitting if no one was watching. So, when I had leftover orange icing (recipe included below), what better to make than Homemade Orange Rolls? They would beat the store bought kind, right? Yup, they did. And I had just as hard a time  sharing them with others.

Warning: This is one of those recipes you have to let "rest." Which means work, then wait. Work some more, then wait. There's a wait time of an hour and fifteen minutes, then another wait time of 25 minutes, so don't expect to do this in a hurry.

Here's a picture to entice you.

Making the dough was easier than I thought it would be. Historically, I don't have much luck with homemade dough. This one came together just as the recipe said it would.

This recipe has you roll each of the rolls (I couldn't see how to avoid saying that!) individually. Since I'd never made rolls from scratch before, I followed the instructions, but I recently watched someone else make cinnamon rolls, and they laid the dough out in a rectangular sheet then poured the filling over it, and rolled the whole sheet up and cut it into pieces. This seems much faster. The knife might smoosh the rolls as they're being cut and the butter might squish out the ends, but I will try it that way next time anyway.

I might cook them just a little less next time. I like them a little gooey-er and less brown on top, but once I put the icing on and it all melded together, there was little that could be done to make them more perfect. The dough TASTED homemade, in the best way, and the icing was amazing. The rolls grew HUGE, so each roll was equivalent to 2-3 of the store bought kind.

A special recipe to share around the holidays, but consider making them on a normal weekend. Whomever you choose to share them with will be indebted to you. 


Homemade Orange Rolls (from myrecipes.com)

Ingredients

   Dough
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1/2 cup warm water (100° to 110°)
* 1/2 cup sugar
* 1/2 cup reduced-fat sour cream
* 2 tablespoons butter, softened
* 1 teaspoon salt
* 1 large egg, lightly beaten
* 3 1/2 cups all-purpose flour, divided
* Cooking spray

   "Filling" For Dough
* 1 stick butter, melted
* 3 tablespoons grated orange rind
* 3 tblsp cinnamon
* 1/2 cup sugar

   Icing (from Wilton.com)
* 1 stick butter, softened
* 1 package (8 oz.) cream cheese, softened
* 4 cups sifted confectioners' sugar (about 2 lbs.)
* 1 tablespoons milk
* 1 tablespoon orange juice
* 1 tablespoon orange zest

* You can prepare icing ahead of time and refrigerate, covered. (Icing directions are listed at the end.)

* To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, and egg, and beat with a mixer at medium speed until smooth. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture; beat until smooth. Add 1 cup flour to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
 
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
 

Commercial Food Photography Studio

Recipe of the Month:
Blueberry Boy Bait

This recipe came to me by request, from a certain someone who loves blueberries. He found the recipe on SmittenKitchen, and I figured, why not? Trader Joe's had blueberries that looked too good to pass up, and I was on a baking spree anyway, so I figured I'd throw this one in the mix. It was very simple to make, and will be perfect for breakfast (like a mix between a muffin and coffee cake), and a snack, and dinner....Don't worry, it's healthy; there's fruit in it!

Here are a few photos of the batter. I always scrape the bowl clean, no batter will go to waste at my house!


And here are a few hurried shots of the final product. Every food photo shoot is a process. I start with what I like most, but then move onto different angles, and points of focus. Then I begin to add in elements and deconstruct the subject. You can't go backwards with food, so I always start with the least destructive option.
1. The first image was shot from the back of the piece of cake I cut. I say the back, because it was the side that was falling apart, but I liked how it looked anyway.
2. The second shot is of the clean side, the front. While it looks okay, I think it's too straight, and doesn't look as bite-worthy as the other side.
3. The third one is shot from higher up so the focus goes further in the background and you get to see the fork cutting into the cake. I like this one best, because it shows the product well, but is also interactive. I feel like I'm about to eat it.
4. The fourth one I shot to get closer up into the cake with the fork, but the piece in the front doesn't look all that appealing, so I'd stick with #3.


Which one do you like best?

Food Photographers | Central Ohio

Blog Crossover Series
with Karma in the Kitchen

With this new series, we're visiting the homes of local food bloggers to share experiences, compare photos and hang out with the wonderful individuals creating food-related stories we just can't help but read!

Our first outing was with Tracy from Karma in the Kitchen. Tracy and her husband are facing an interesting challenge for the next few weeks. They are adopting a restricted diet in the hopes of diagnosing some of her husband's food allergens. Tracy talks more about their Elimination Diet on her blog.



I was curious to find out what she'd decided to make in light of all of their food restrictions and was excited to see some familiar foods put together in new and inventive ways!

The main dish she chose was Chard Rolls Filled with Winter Vegetables. The fragrant and spicy smell of the veggies as they were cooking was intoxicating. The dish made for great comfort food: not too heavy, perfectly juicy, flavorful and healthy to boot!



Food bloggers are experts at juggling boiling pots and inventing creative substitutions in a pinch. But it is certainly challenging to make a meal while trying to photograph it at the same time! The appetizers start to gets cold, your family starts to grow hungry and the dessert starts to burn, all while you try to set up "the perfect shot" to showcase your hard work!

As a photographer and soux chef, I had the luxury of setting up the "perfect" shot without sacrificing the meal. I also had the opportunity to get action shots that most bloggers can't, since they usually work alone!

I ended up taking over 100 photos, as compared to Tracy's 10. Some might see this as cheating, because the odds of me getting the perfect shot were greater. But Tracy herself said, "If I took 100 photos, they'd all look exactly the same." As a photographer, I'm compelled to keep shooting in hopes of capturing a spontaneous moment or a unique angle. I could take 10 pictures, but if I did, I might miss the most important photographic element: the ability to catch the moment and not just the ingredients.

Take a look at the photo comparisons below. What do you think are the biggest differences between my shots and Tracy's?


Here is a side-by-side photo comparison of the Swiss Chard.
(Tracy's photo is on the left. Photo Kitchen's on the right.)


Here is the veggie mix simmering on the stove.
(Tracy's photo on top. Photo Kitchen's 2 photos below hers.)



The finished dish was perfectly shiny and juicy.
(Tracy's photo on top. Photo Kitchen's photo below hers.)


The final plated dish.
(Tracy's on the left. Photo Kitchen's on the right.)

As I was busy snapping pics of their two adorable dogs and happily washing dishes, Tracy whipped up these Maple Butter Bars in less than 10 minutes! I'm not a huge fan of maple-flavored things, but I loved the chewy texture of these bars. The maple wasn't overwhelming and eating them warm was a comforting treat.


Maple Butter Bars, freshly cut.
(Tracy's photo above.)


Bars in the making: pre-oven, just out of the oven and just before eating.
(Photo Kitchen's pictures, above.)

My guy & Tracy's neighbor, John, stopped by to try out the veggie fare. As a meat-lover, the fact that he didn't try to feed his share to the dogs means it was a winner!


(Sophia didn't seem to mind the idea of a veggie meal either; she was right up in John's face begging for him to share!)

I always enjoy watching Tracy cook. Her food is unique, adventurous and vegetarian friendly. She cooks mostly from scratch, she has a compost pile and she values locally-grown food, as evidenced by her CSA share with Sippel Family Farm. My favorite part of her blog is that it isn't always about the food, but often about her love for her family and friends.

You can find the recipes, more photos, and Tracy's take of the day in her post, The Diet: Day 2.



Bottom line, I'd be thrilled to cook along side Tracy again. She's easy going and engaging, a pet lover like me and a food enthusiast. What more do I need out of a kitchen mate? (I can't help adding this last photo of Tracy, who said "Hm, you didn't say anything about taking pictures of me!" Yet she was kind enough to let me.)

P.S. Check in for the next in our Blog Crossover series with Lynn from But You Can Call Me Crazy!