Recipe for yesterday's dinner

October 21, 2014

As a typical self-proclaimed foodie I always post pictures of things I cooked onto Instagram which most of the time gets linked to my facebook and twitter timeline.

A lazy cook, I usually cheats my way around recipes I like, adjusting and adding based on what's available at home.

Except for my youngest son, everyone in the house are not fussy eaters. I cook, they eat. Youngest son must have rice, everyday, all meals preferably. Sometimes, I can get away with feeding him bread and eggs. Most of the time, not.

Lunch yesterday afternoon, was leftover day, which means we eat leftover from the fridge. I try not to waste food and will upcycle leftover pastas into fritata, some days we'll have fried rice, or just sandwiches from leftover chicken. I try not to waste food but of course some stuff just get thrown away. I'm trying to revive a compost box so that I can make better use of my food waste. That's for another post.

Yesterday's dinner was CHICKEN PITA WITH GARLIC YOGHURT SAUCE with lots of veggies and chilli sauce. I posted the pic on soc med and received a few requests for recipe in my inbox.

So here goes:

2 pita pockets (I use MISSION wholemeal pita from the supermarket)

A bit of butter (Try to use real butter. I love Tatura, SCS or Anchor)

Heat the pita following the package instructions. Cut the pita into half so from the 2 bread you will get 4 pita pockets. Then I put butter on them.

TO PREP THE CHICKEN

3 chicken keels (just cause they have no bones)

4 cloves of garlic

A dash of paprika

A dash of cumin

A dash of parsley (great if you have fresh ones, I didn't so I head to my dry spice rack)

Salt to taste

A bit of EVOO (extra virgin olive oil)

Lemon juice from half a lemon

Mix all these ingredients together. I let the chicken stand for about 45 minutes. That's all the time I had yesterday. You can prep this early for dinner the same night or just have them ready in the freezer for any time meals.

Once you are ready to cook them, slice the chicken, put a bit of olive oil in your pan and pan roast them till they are cooked.

GARLIC YOGHURT SAUCE

I use NESTLE Natural Yoghurt. I always have greek yoghurt in the fridge as well but yesterday found that they have turned moldy. Eww.,, not a pretty sight.

Use just a few table spoonful,

Juice from half a lemon

1 garlic clove

Salt to taste

A littlle black pepper

Mix all these together and give it a good stir.

FOR THE VEGETABLES, I diced a tomato, half a japanese cucumber, an onion and a few butterhead lettuce.

To prepare the chicken pita, just stuff the vegetables into the pocket, followed by the chicken, scoop in the yoghurt sauce and I added chilli sauce ( Melayu being Melayu, mesti nak pedas)

And dinner is served. I usually eat half a pita, but rice boy decided to have both!

So yeah! That was dinner yesterday. Try la! So easy for working mums, singles or not so rajin stay at home mum. Even guys can do this.