Pizza in a Pita

Dividing a loaf of pita bread into top and bottom, provides a space for filling. In this quick dish, perfect for a warm breakfast, brunch, or afternoon snack, the space is filled with a tomato sauce, pepperoni sausage, mozzarella cheese and quickly pan-grilled in olive oil. For vegetarian, substitute olive tapenade for the meat.

1 loaf pita bread
2 T prepared tomato salsa or pizza sauce
1 oz thinly-sliced pepperoni or olive tapenade
1/4 c grated mozzarella
1 T grated parmesan
1 t olive oil, divided

With a scissors, cut around the edge of the pita to free it into two halves. With the back of a spoon spread the sauce evenly on the bottow leaving the outer 1/2 inch uncovered. Cover the bottom half with pepperoni slices and sprinkle on the cheeses. Press the top half into place. Heat 1/2 teaspoon of oil in a small nonstick skilled over medium-high. Put in the stuffed pit. Grill for 2 minutes pressing with a spatula. Drizzle on the rest of the oil, flip, and cook for 2 minutes more. Cut into 4 pieces with a sharp knife. Serves one. Variation: Cut into 6 or 8 pieces as a warm appetizer.

Frozen Pot Stickers

Developed September, 2018 as part of a Chinese-style dim sum (appetizer) supper. Fast, easy, cheap.

8 frozen pot stickers
2 t vegetable oil
1/2 t sesame oil
2 T chicken stock

Heat a 10-inch non-stick skillet over medium high and film it with oil. Add the frozen pot stickers. Let them fry undisturbed for a few minutes to brown one side. Turn them and continue frying until they are colored on all sides. Add sesame oil and stock. Cover, lower heat, and steam for 5 minutes. Pass dipping sauce. Serves two as part of a dim sum meal. Easily doubled.

Ginger Scallion Sauce

Adapted from a recipe downloaded from Salon.com. Although it is made from only a few simple ingredients, it delivers complex, spicy, savory flavor that complements mild-flavoried meats. It's potent; a little goes a long way. Low in carbs, this sauce turns a high-protein snack into a satisfying small meal. H/T to Ben for sharing the link

1 oz (30 g) fresh ginger root, peeled and cut into small chunks
4 oz (115 g) scallions, cut into 1-inch lengths
1/2 c (125 ml) vegetable oil such as peanut or another high-smoke-point oil
1 T (15 ml) coarse salt

Finely mince the ginger in a food processor and transfer it a large heatproof bowl. Mince the scallions in the food processor and add it to the ginger. Thoroughly mix in the salt. Heat the oil in a pan until wisps of smoke appear, then cautiously pour the hot oil over the ginger-scallion mixture. It will sizzle. Stir with a wooden spoon to combine. Let cool to room temperature. Stored in a tightly-closed container in the refrigerator, it will keep for months. Dip warm or cold thinly sliced meats, such as chicken, veal, turkey, or pork, bite by bite.