I’m going to this convention called C2E2 next weekend, and one of the celebrity guests that will be there is RJ Mitte from Breaking Bad. I went back and forth over whether I was going to go to his panel, because I still haven’t finished the show and I know they will talk about the ending. The friend that I am going with and I conferred on the panel, and we both agreed that we should go. So…that means I haven until next Saturday to finish Breaking Bad.
It’s actually good this happened, because I am the worst person when it comes to actually finishing shows. I get super into one. Badger all of my friends with stories about how how amazing it is and how they should all drop whatever they’re doing and immediately watch it. And then I don’t finish the show. For some I’m okay with that (namely Dexter, because I heard the ending was laughably awful) but all the positive feedback from the Breaking Bad finale makes me feel like it’s something I should watch.
I feel like this meal sort of goes with Breaking Bad because it’s somewhat Tex-Mex, which allows me go go out on a far, far limb and say it’s 100% what the Whites would eat for dinner. I mean, there’s no proof that they didn’t eat roasted vegetable pitas with chipotle cream.
I originally found this recipe in my Giada Feel Good Eats cookbook, and then promptly went ahead and changed most, if not all, of the ingredients. I didn’t feel like buying a butternut squash. Red peppers were too expensive. My grocery store didn’t have whole wheat pitas OR zucchini. Magically, it still all came together is definitely one of my favorite things I’ve made recently.
Roasted Vegetable Pitas with Chipotle Cream
2 summer squash, chopped
1 green pepper, chopped
1 can chickpeas, drained and rinsed
1 tsp oregano
1 1/2 tsp cumin
3 tbsp olive oil
1/2 cup plain Greek yogurt
1 chili pepper, de-seeded and minced finely
1 tbsp fresh lime juice
2 pitas sliced horizontally (you end up with 4 pieces)
Preheat the oven to 425 degrees.
In a large bowl, mix together the vegetables, spices, oil, and beans. Spread evenly on a prepared baking sheet, and bake for 20-25 minutes.
On another baking sheet, bake the pitas until crisp, 5-7 minutes.
In a small bowl, mix together the minced chili pepper, yogurt, and lime juice.
To assemble, spread a dollop of the yogurt mixture on a pita and then add the roasted vegetables on top.
Source: Loosely adapted from Giada’s Feel Good Foods