On principle, Peter gravitates towards dishes packed with as much fat and sugar as can fit in a mouthful. Is there an equivalent for supersaturation of empty calories? Because Peter would be there, pushing the boundaries of space and time to MacGuyver a super SUPER saturation concoction.
Not that Peter necessarily prefers these foods because of taste. He often enjoys his fruits and veggies (not that he’d admit it). I think it’s a reflex to being married to a dietitian. Every time I wax poetic about how much I want to dive in a giant pile of veggies like Scrooge McDuck, his fingers start inching toward the duck fat he’s been collecting for months.
I hadn’t had the cookbook more than a few hours before I knew I had to immediately make the Moroccan Spiced Chicken Wrap. Not only does it have a perfect blend of spices (all of which I had on hand – bonus!), but it also uses pomegranate molasses. I’ve been working on the same bottle for about two years. In fact, until I added it generously to this dish, I hadn’t used it since making these hens way back when.
If only it had been easy to use.
That would be the pomegranate molasses bottle, decapitated beyond repair. After several minutes of twisting and gentle cursing, I took a serrated knife to the bottle (should I be saying this? Kids, don’t try this at home.) and hacked off the top. Worked like a charm.
I ran into another snag when I discovered we didn’t have chicken (nice one, Jessie). However, we did have about five pounds of tofu. Why so much tofu for two people? Ask Peter I-always-buy-in-bulk-and-where-is-my-fried-chicken? THIHusband.
(His last name isn’t THIHusband. In case you didn’t know.)
Moroccan Spiced Tofu Wrap it is!
Look how gorgeous this dish is! The taste was incredible. I can’t wait to try the other recipes in Dixya’s cookbook. Check it out, dear reader: for only $2.70, you get 27 wholesome and delicious recipes.
I served the spiced tofu in a variation of my favorite homemade whole grain flatbread. With five ingredients, how can you go wrong?
(Don’t ask about the time I set off the smoke alarm.)
Whole Grain Herbed Flatbread
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (10 6″ flatbreads)
- 3 cups white whole wheat flour
- 1 teaspoon salt
- 1 tablespoon fresh or dried herbs (e.g. thyme, rosemary, lavender)
- 1 1/2 cups water
- 1 1/2 tablespoons olive oil
Combine flour, salt and herbs in a large bowl. Add water and olive oil and stir until combined, adding more liquid or flour if necessary. Knead in the bowl for about 5 minutes, adding more flour if needed, until dough is smooth. Cover with plastic wrap or drape a clean towel over the bowl and set aside while heating a large, heavy saute pan over medium heat.
Divide dough into 10 balls. On a floured cutting board, roll out dough balls into thin flatbreads about 6 inches in diameter. Place one pancake on heated pan and cook for 2 minutes, or until bottom turns light brown and the bread begins to puff. Turn and cook another minute, then remove to a warm plate and cover with a clean towel. Repeat with remaining flatbreads. Serve warm.
P.S. Maddie picture of the week.
That’s the face of intelligence, folks.