Tuesday, July 29, 2014

Flavorful Finger Foods

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
(Serves 2)

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
(Serves 2)

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
(Serves 3-4)

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.  

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