Kalamata Olive Tapenade with Homemade Pita Chips

new year + new goals = new you

It's a new year and with that comes new goals, ambitions, and a vision of a better life. Many of you will have goals of exercising more (me), watching less TV (yes, me), and eating healthier (yup, you guessed it).  I like to think that I eat healthy now, but there are definitely days, weeks, and December that mess that up. So, it's a new year and I'm starting off on the right foot with this easy appetizer.

This tapenade is full of kalamata and black olives, which are very good for you. They are low in calories, contain healthy monounsaturated fat (good for your heart), and can help with pain (they contain a compound that has anti-inflammatory properties, mimicking pain killers). As with anything, moderation is key as they are high in sodium. So, try out this appetizer and only have a little! Here's how to make it...

Ingredients - Serves 6-8
Tapenade
1 C Pitted Kalamata Olives, drained
1/2 C Pitted Black Olives, drained
2 Cloves Garlic, roughly chopped
1/4 C Flat-leaf Parsley
1 T Anchovy Paste
2 T Capers, drained
1/2 Lemon, juiced (~2T)
1-2 T Extra Virgin Olive Oil

Pita Chips
2 Whole Wheat Pita Pockets
Cooking Spray
Kosher or Sea Salt

Directions
Preheat the oven to 300 degrees.

Make the pita chips: Cut each pita pocket in half. Cut each half into 4 wedges. Separate each wedge by cutting or tearing long the "pocket" side. Each pita pocket will yield 16 pita pieces (32 pieces total). Line the pita pieces up on a large baking sheet and spray them liberally with cooking spray. Flip and spray on the other side. Sprinkle with a little salt. Bake for about 20 minutes, flipping halfway through.

Meanwhile, make the tapenade: Combine the olives and garlic in a food processor. Pulse 6-8 times or until roughly chopped. Add the parsley, anchovy paste, capers, and lemon juice. Pulse a few more times to combine everything well. Stir in the extra virgin olive oil, cover, and refrigerate until ready to serve.

Serve the tapenade with the homemade pita chips. Enjoy (in moderation of course)!

Roasted Red Pepper Soup w/ Cheesy Pita Points

soup weather...

Some people say fall is sweater weather, but being a food person I equate the season differently. So, I'm going to say it's soup weather. As the weather turns colder, soup becomes the go-to for so many lunches and dinners at my house. It's tough though because sometimes I get in a rut and make the same kinds - chicken noodle, vegetable, or tomato. Well, this roasted red pepper soup offers a nice alternative to the norm.

This simple soup makes for a healthy, yet filling meal. It stars roasted red peppers, but is also full of other veggies and aromatics. I pair it with a different type of dunker - cheesy pita points. The recipe follows and I highly recommend making them to accompany this soup. This fall make a different kind of soup to warm up. Here's how...

Ingredients
4 Red Bell Peppers
3 T Olive Oil
1 Large Yellow Onion, chopped
2 Ribs Celery, chopped
2 Carrots, peeled & chopped
2 Cloves Garlic, minced
1 Bay Leaf
1 (32 oz) Box Low-Sodium Vegetable Stock
1 (15 oz) Can Tomato Sauce
To Serve: Fresh Flat-Leaf Parsley (chopped), Sour Cream, & Cheesy Pita Points (recipe follows)

Directions
Preheat the broiler to high and move the oven rack to two spots from the top. Line a baking sheet with foil.

Begin by roasting the red bell peppers: Cut the tops off the peppers. Cut them in half and remove the seeds and ribs. Press flat, cut side down, onto the prepared baking sheet. Broil for 10-12 minutes, or until the skin is charred. Carefully remove the peppers to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Peel off the charred skin, discard. Chop the peeled peppers and set aside.

Cook the veggies: Heat a heavy-bottom pot or dutch oven over med-high. Add the oil, onion, celery, carrots, garlic, and bay leaf. Saute for 6-8 minutes, or until the veggies begin to soften. Season with salt and pepper.

Make the soup: Add the broth, tomato sauce, and roasted red peppers to the pot. Continue to cook over medium for 15-20 minutes. Allowing the veggies to fully soften and the flavors to meld.

Puree the soup: Remove the bay leaf. Using an immersion blender, puree the soup in the pot until smooth. Or, use a blender to puree the soup. In batches, add the soup to the blender and puree. Note: Use caution when blending hot liquids in a blender, allow steam to escape. Season with salt and pepper to taste.

Serve the soup: Ladle the soup into bowls and garnish as desired. I suggest adding a dollop of sour cream, a sprinkling of parsley, & cheesy pita points (recipe follows). Enjoy!

Cheesy Pita Points
Ingredients
2 Pitas, cut in half
1 C Shredded White Cheddar Cheese
1 C Crumbled Feta Cheese
Olive Oil Cooking Spray
2 T Parmesan Cheese

Directions
Preheat the broiler to low. Open the pita pockets and divide the cheddar and feta cheese between them. Place on a baking sheet lined with parchment paper or a silpat mat. Spray each pita with cooking spray and sprinkle the tops with the Parmesan cheese. Broil until the cheese melts and the pitas become brown and crisp. Allow to cool 1-2 minutes. Then cut each pita into points and serve with the soup.