Tuesday, February 23, 2010


Steven and I LOVE food. Every week we *TRY* to make all different kinds of food from all over the world while still keeping it healthy. Sometimes when we are feeling really crazy we bust out the ipod and speakers and play Juanes while making tacos, Adrea Bocelli while making pasta, Bob Marley while making Jamaican jerk chicken... and so on and so forth...
At the beginning of every week we *TRY* to sit down, plan our meals for the week and our grocery list. We get really excited to make our exotic meals.
I don't mean to brag (yes I do)but I feel like I outdid myself last night. One of my favorite places to search for recipes is allrecipes.com and that is where I found this gem of a recipe.
It is called Spinach and Feta Pita Bake. Instead of regular tomato sauce for the base the recipe calls for sun dried tomato pesto. I swear it is the best thing in the whole world.

This picture did not do the meal justice because it was seriously SO pretty. It took about 17 minutes to make all together (including prep, and baking time). I will for sure make this again. I am excited to try other variations with it as well.
(This is for 6 people. Yes, I made a dinner that should have been eaten by 6 people. Too much of a good thing is never enough... right?)

6 (6 inch) whole wheat pita breads
1 (6 ounce) tub sun-dried tomato pesto
2 Roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped (Put on extra spinach! It shrinks when you cook it.)
4 fresh mushrooms, sliced (I did not include these)
1/2 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 pinch ground black pepper to taste

1.Preheat the oven to 350 degrees F (175 degrees C).
2.Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.
3.Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

For our drink I have been obsessed with smoothies lately. Obsessed. I want to always have a stash of frozen fruit in my freezer so that I can fulfill my dreams of living in a Jamba Juice. I joke. But seriously.

In this smoothie I threw in about
1/3 cup skim milk
1/3 cup plain Greek Yogurt
about a cup of frozen sweet cherries
about a cup of frozen pineapple
and a dash of vanilla

It turned out so good. Sadly I have a to go to the store because I used up all of the frozen cherries, and pineapple. Good thing I still have a good stash of Strawberries and mangoes... maybe I will get some blueberries... Anyways.
We loved this meal and I think that you should make it so that you can love it too.
I am excited to see what Mr. Steven is going to cook up for dinner tonight! I am drooling just thinking about it.
P.S. I think that I am really lucky that I married someone that not only likes to cook, but is actually really good at it. That is all.


  1. Both the meal and the smoothie look absolutely delicious! I used to work at Zuka Juice (now Jamba juice), and at one point wrote down all the recipes. Sadly, I think they got tossed when my computer crashed. My favorite was the Peanut Butter Moo'd one. Oh, so divine. Try it sometime.

  2. Go to: fortheloveofcooking-recipes.blogspot.com

    My favorite site.

    Wish you cooked like that when you were at home. However, I still remember those lettuce wraps you made. Delicious!

  3. awesome...reminds me of 'Julie and Julia' By the way, thanks for the link to my blog...peeps still visit my blog via yours.

  4. OMGosh. You just made me drool. I will try both of those out.