Shortcuts in the Kitchen By Joyce Godwin
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n this issue, we are taking a different approach to our kitchen spot. It’s been “Jamie’s Kitchen” since we started Anna Living Magazine, but Jamie is a full-time classroom teacher in Melissa and simply doesn’t have the time to do this for our readers on a regular basis. Going forward she will contribute from time to time when her schedule permits. As her mom who is always considerate of her children’s time, I didn’t want her to have anything else to cause stress. We will welcome anyone else who would like to take a stab at being our visiting chef. Hopefully Christi Mahon will continue to participate as she has been a wonderful addition to our kitchen corner. So, for this issue, it’s my turn in the kitchen. I do like to cook — I just don’t do much of it anymore. And like Jamie, I don’t have a lot of time, so I like to take short cuts. Some of those include letting my husband cook, but that’s a story for another issue. Today I want to share a couple of things I like to do that are quick and so easy, but look like it took a lot of time.
Pita Pocket Caesar Salad INGREDIENTS: • Pita Pocket Bread • Caesar salad
DIRECTIONS: To make this dish, I simply bought pita pocket bread at the store and the Caesar salad in a bag. It’s in the produce department close to the salad ingredients. We’ve found we like several of the choices there. But if you want to make the dressing yourself, there is a good and easy recipe for it on BonAppetit.com and a great number of other websites. Another option is to make the salad yourself and buy the Caesar’s dressing in a bottle right off the shelf. No muss, no fuss — quick and easy. After mixing the salad with its dressing in a large bowl, remove the Pita Bread from its package and cut it down the middle so you have two pockets. Then stuff each with the salad mixture. Here is a bit of trivia in case you are among the folks who thought Caesar salad was named after Julius Caesar because it was his favorite dish. It is more likely to have been named for Caesar Cardini, an Italian chef in Tijuana, who is said to have devised the concoction in 1924. Now that we have that settled, let’s move on to the next presentation for today’s offerings — dessert.
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Anna Living Magazine
