Thursday, 22 March 2012


A dramatization. Scene: me, on the phone with my grandmother, a wizened woman with a heart of gold.

Grandmother (on phone): How is everything with your lovely wife?
Me: Good. She's keeping busy with school and work. By the way, she loves your broccoli cheese puff recipe.
Grandmother: Does she?! Oh, you know, while I'm thinking of it...
Me: (Expecting a pearl of wisdom.) Yeah?
Grandmother: If you ever want a quick lunch, put some broccoli and cheese in a pita—you know, inside the pocket—and stick it in the microwave. Just for a quick lunch.
Me: (Confused.) Uh... thanks. Sounds good.
Grandmother: Of course, usually I use only a little broccoli and a whole lot of cheese...
Me: (Looking at the time.) Whoops! Gotta go. Love ya!

Well, it didn't really happen that way, but the idea for this lunch did come from my dear grandmother, a woman who always puts too much food on the table for family gatherings. This dish can handle all sorts of variety; feel free to substitute and experiment.

Cheesy Veggie Pitas

Serves 2. 15 min. prep time. 10-15 min. cook time.

I mixed in a bowl, but
mixing in the pan makes
more sense.
Heat up 1-2 tbsp. olive oil in a medium sauté pan over medium heat. Stir in 1 head of broccoli chopped finely, 1 carrot chopped finely, ½ rib of celery chopped finely, ¼ onion chopped finely, 3 cloves of garlic minced, and 1-2 pinches salt. Cook, stirring, for about 5 minutes. Cover and cook another 5 minutes, or until the broccoli is as you like it. Remove from heat and stir in up to 2 oz. shredded mozzarella (or other) cheese, along with another 1-2 pinches salt and 5-10 grinds of pepper. Divide in half and split open 2 whole wheat pitas. Fill each half with the cheesy veggie mixture. They are ready to eat now, or you can grill or toast the pitas for a few minutes to crisp the outside.

Or microwave everything. (I'm not much of a microwave person, but here is my guess on what to do.) Mix the uncooked veggies, cheese, salt, and pepper together, and stuff the pitas as before. Toss in the microwave and zap until the cheese is melty, maybe 1-2 minutes. Your pitas may come out soggy—don't despair! Toast for 1-2 minutes to counteract.

If you use precooked veggies (leftovers, etc.), you can mix them with the cheese, salt, and pepper, stuff the pitas, and stick in a toaster oven for 3-5 minutes.

Title inspiration: Speed-the-Plow is a play by David Mamet. Premiered at the Royale Theatre in New York City on 3 May 1988, presented by the Lincoln Center Theatre, and featuring Madonna among the cast.


  1. I tried this. It was delicious. Thanks for the recipe! :)

  2. Well... thank Grandmom! Did you do stove-top or microwave?