French Toast with Muesli Morning Pitas
I love getting sent free stuff to try but I don't like it when I get sent stuff and then I don't like it. Do I write about how much I didn't like it? Do I just pretend I never got it? Do I tell them the dog ate it and she seemed to enjoy it very much but I didn't get a chance to taste it myself and offer to let my dog write about it?
Ozery's Pita Break sent me a box of stuff to try out last week and luckily, I love their breads. We already buy the morning rounds, the regular pita and the thin buns that they call OneBun. Not only are they preservative free, low in sodium and generally full of good things, they are made right here in Toronto by a family run bakery. They are also Kosher and although I am not Jewish myself, you can never be too safe, right?
Since it is pretty much only me and The Kid right now while poor Shack works around the clock in and out of town to support the lifestyle to which we have become accustomed, it will take me a while to get around to using all the stuff - I have popped some of it into the freezer for later use but I have some good ideas rattling around in my head.
First up, is french toast with the Muesli Morning Rounds. The Kid eats french toast almost every morning and I usually use a 12 grain bread to make it. We do buy these little pitas but I usually just throw one at him when he is running late so he can eat it on the run on the way to school and have never really thought to make something with them. No, I literally throw one at him. I have a great arm.
If I had a waffle iron, I would totally waffleize these so if you have one, try it out and let me know if it works.
The only changes I made to accomodate the morning rounds was to add more milk to the egg and I soaked the bread for about five minutes as opposed to the quick 1 minute per side that normal loaf bread would get. Because they are so dense, I only used one piece but he only eats 1 1/2 slices of regular bread in the first place so I guess 1 morning round is equal to 1 1/2 slices of whole grain bread. Use 1 egg with a couple of tbls of milk, a pinch of salt and a pinch of sugar with a shake of cinnamon. Prick the pita all over with a fork so that the egg mixture can soak into the bread more easily and throw it into the egg. Let it soak for a a good 2 to 3 minutes per side as you heat up a frying pan over med to med highish heat. Melt a bit of butter into the pan and then proceed as you would for any french toast, cooking the bread in the buttered pan until nice and browned on both sides. Serve with lots of yummy maple syrup.
The texture was dense and chewy and not as soggy as bread and he really enjoyed it although he doesn't really like raisins so he said he would prefer it if I used the Cranberry Orange in the future. I was thinking they might make a nice base for a bread pudding too, but that will have to happen another time, so don't let me forget that one.
I didn't get to try anything fancy with the regular pita because I made chili and since I was out of tortilla chips, I gave The Kid half of a pita to dunk into his bowl and instead he filled the pita with chili, christened it a burrito and proceeded to eat the rest of the pita like that over the next two days. Obviously you don't have to be a rocket scientist to figure out how to use a pocket pita because you can stuff it with anything you would put in a sandwich. Egg salad with crispy pancetta and arugula in a soft, chewy whole grain pita? Get out of town.
There was a bag of Organic Spelt with Flax Crispy Pitas in my box but I ate that all myself the first day and I have to be honest, I won't buy those again because at 240 calories/50 gram, a 170 gram bag is way too much to call a snack. They should be treated more like a cracker than something you just dip your hand into a bag and pull out a handful and scarf down. I will tell you that they are tasty if you like dry, crispy crackers, which I do, and if you don't have to worry about such things OR if you have more self control than I do, you would like them. I had planned to portion them out and send them to school in The Kid's lunch but they didn't last that long.
I have some Multi Grain Mini Pitas that they call Just Minis and I can think of a ton of things to do with these - they are so cute. I might make some little, tiny lobster rolls and they would also be great for little pulled pork sliders as appetizers. Anything you would do open faced on a little cracker you can do on a half of one of these little minis basically. Wouldn't these little Halloweeny open faced grilled cheese sammy's be adorable with the little mini pitas?
The Apple & Honey Lavash Crackers might get crunched up and turned into a crispy coating for chicken or fish but in the meantime, I am just eating them with the rest of my stinky blue cheese and a drizzle of honey. I love a touch of sweetness with really stinky, sharp cheese.
I will be back with some other ideas and recipes from time to time over the next little while but, in the meantime, here are some of their ideas for recipes using their breads.
*edited to add this:
I don't have an actual recipe yet but I whipped up a little, individual bread pudding with the second piece of pita that sat in the egg mixture all morning. I only made my son 1 piece of french toast for breakfast but I had put TWO pieces into the egg mix. I didn't want to eat any french toast but I didn't want to throw it out so I ripped it up and packed it into a butter ramekin, poured some evaporated milk over the whole thing until it came up almost to the top, threw some pepitas, brown sugar and cinnamon on top and baked it for about 25 minutes at 350F. I will make a kid very happy when he gets home and sees that he has a nice little dessert waiting for him and I didn't waste a perfectly good chunk of eggy bread. Win win
Ozery's Pita Break sent me a box of stuff to try out last week and luckily, I love their breads. We already buy the morning rounds, the regular pita and the thin buns that they call OneBun. Not only are they preservative free, low in sodium and generally full of good things, they are made right here in Toronto by a family run bakery. They are also Kosher and although I am not Jewish myself, you can never be too safe, right?
Since it is pretty much only me and The Kid right now while poor Shack works around the clock in and out of town to support the lifestyle to which we have become accustomed, it will take me a while to get around to using all the stuff - I have popped some of it into the freezer for later use but I have some good ideas rattling around in my head.
First up, is french toast with the Muesli Morning Rounds. The Kid eats french toast almost every morning and I usually use a 12 grain bread to make it. We do buy these little pitas but I usually just throw one at him when he is running late so he can eat it on the run on the way to school and have never really thought to make something with them. No, I literally throw one at him. I have a great arm.
If I had a waffle iron, I would totally waffleize these so if you have one, try it out and let me know if it works.
The only changes I made to accomodate the morning rounds was to add more milk to the egg and I soaked the bread for about five minutes as opposed to the quick 1 minute per side that normal loaf bread would get. Because they are so dense, I only used one piece but he only eats 1 1/2 slices of regular bread in the first place so I guess 1 morning round is equal to 1 1/2 slices of whole grain bread. Use 1 egg with a couple of tbls of milk, a pinch of salt and a pinch of sugar with a shake of cinnamon. Prick the pita all over with a fork so that the egg mixture can soak into the bread more easily and throw it into the egg. Let it soak for a a good 2 to 3 minutes per side as you heat up a frying pan over med to med highish heat. Melt a bit of butter into the pan and then proceed as you would for any french toast, cooking the bread in the buttered pan until nice and browned on both sides. Serve with lots of yummy maple syrup.
The texture was dense and chewy and not as soggy as bread and he really enjoyed it although he doesn't really like raisins so he said he would prefer it if I used the Cranberry Orange in the future. I was thinking they might make a nice base for a bread pudding too, but that will have to happen another time, so don't let me forget that one.
I didn't get to try anything fancy with the regular pita because I made chili and since I was out of tortilla chips, I gave The Kid half of a pita to dunk into his bowl and instead he filled the pita with chili, christened it a burrito and proceeded to eat the rest of the pita like that over the next two days. Obviously you don't have to be a rocket scientist to figure out how to use a pocket pita because you can stuff it with anything you would put in a sandwich. Egg salad with crispy pancetta and arugula in a soft, chewy whole grain pita? Get out of town.
There was a bag of Organic Spelt with Flax Crispy Pitas in my box but I ate that all myself the first day and I have to be honest, I won't buy those again because at 240 calories/50 gram, a 170 gram bag is way too much to call a snack. They should be treated more like a cracker than something you just dip your hand into a bag and pull out a handful and scarf down. I will tell you that they are tasty if you like dry, crispy crackers, which I do, and if you don't have to worry about such things OR if you have more self control than I do, you would like them. I had planned to portion them out and send them to school in The Kid's lunch but they didn't last that long.
I have some Multi Grain Mini Pitas that they call Just Minis and I can think of a ton of things to do with these - they are so cute. I might make some little, tiny lobster rolls and they would also be great for little pulled pork sliders as appetizers. Anything you would do open faced on a little cracker you can do on a half of one of these little minis basically. Wouldn't these little Halloweeny open faced grilled cheese sammy's be adorable with the little mini pitas?
The Apple & Honey Lavash Crackers might get crunched up and turned into a crispy coating for chicken or fish but in the meantime, I am just eating them with the rest of my stinky blue cheese and a drizzle of honey. I love a touch of sweetness with really stinky, sharp cheese.
I will be back with some other ideas and recipes from time to time over the next little while but, in the meantime, here are some of their ideas for recipes using their breads.
*edited to add this:
I don't have an actual recipe yet but I whipped up a little, individual bread pudding with the second piece of pita that sat in the egg mixture all morning. I only made my son 1 piece of french toast for breakfast but I had put TWO pieces into the egg mix. I didn't want to eat any french toast but I didn't want to throw it out so I ripped it up and packed it into a butter ramekin, poured some evaporated milk over the whole thing until it came up almost to the top, threw some pepitas, brown sugar and cinnamon on top and baked it for about 25 minutes at 350F. I will make a kid very happy when he gets home and sees that he has a nice little dessert waiting for him and I didn't waste a perfectly good chunk of eggy bread. Win win
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