Hot homemade pita bread is hard to beat. I make mine with part whole wheat pastry flour and rapid rise yeast, so dinner was ready about 90 minutes after mixing. I heated the turkey breast I roasted Saturday with a tahini-yogurt sauce and served with homegrown cucumber and tomato. (original recipe from Cooking Light).
Turkey Pita with Tahini Yogurt Sauce
1 Tbsp. Plain Greek Yogurt1
1 Tbsp. Tahini
1 Tbsp. Fresh Lemon Juice
1 1/2 tsp. Water
1/2 tsp. Cumin
1/2 tsp. Paprika
Turkey Breast, cut in strips
Mix sauce ingredients. Cover turkey strips with sauce. Heat in microwave. Serve in hot pita bread with cucumbers and tomatoes.
Almond Stuffed Petite Squash
5-6 Petite Zucchini and Yellow Squash
Cut in half lengthwise. Scoop to make tiny boats. Add scooped squash to food processor along with:
1/4 cup Toasted Sliced Almonds
1/2 clove Garlic
1/4 inch piece Fresh Garlic
1 Mini Sweet Pepper
1/8 tsp. Cumin
1/8 tsp. Coriander
Process. Fill boats. Bake in toaster oven 15 minutes.
Inspired by Vegetarian Times.
Roasted Beet Hummus
Isn't this pretty? Inspired by Cooking Light.
1 small Beet, root intact, stem cut to 1 inch
Scrub and cover with foil. Roast in 450 degree oven 45 minutes. Roast 1 Garlic Clove for 10 minutes. Remove stem and root. Add to food processor along with:
1/2 cup Garbanzo Beans (I use the cooked frozen variety without added salt)
1/2 tsp. Lemon Peel
1 1/2 tsp. Lemon Juice
1 Tbsp. Tahini
1 Tbsp. Water
1 tsp. Olive Oil
Process until nearly smooth.
This meal was a good bit of work but so good. Next time I'll mix the dough in the morning and let rise in the refrigerator to cut some of the prep time.