Sunday, August 30, 2015

Flatastic Picnic

Falafel-Spiced Tomatoes on Flatbread accompanied by Couscous-Stuffed Peppers  topped our picnic menu today.  Pear Crisp ended the menu, followed by an encore of hot coffee. The flatbread dish is featured on the cover of the August Bon Appetit.  I substituted the Avocado-Yogurt sauce I'd made for another meal, which was inspired by Food Network Magazine.  Here's my take on this tasty dish:

Falafel-Spiced Tomatoes on Flatbread

(Serves 4)

Avocado-Yogurt Sauce
Pulse together basil, avocado, garlic, yogurt and lime juice in food processor.  Refrigerate until service. 
2 tablespoon fresh basil
1 avocado, peeled and seed removed
1 garlic clove
1/2 cup Greek Yogurt, non-fat
Juice from 1 lime

Chickpea Mixture
Pulse cooked garbanzo beans in the food processor a few seconds, leaving chunks of beans intact.  Dress with vinegar, oil, shallots and celery.
2/3 cup cooked garbanzo beans
1 tablespoon wine vinegar
2 tablespoon shallot, diced
2 tablespoon celery leaves
1 tablespoon olive oil

Mix salt, baking powder, sugar and flours in the bowl of a Kitchen-aide mixer.  Add yogurt and about 3 tablespoons of warm water until dough forms a ball and leaves side of mixer. 
1/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon sugar
1 cup whole wheat pastry flour
1 cup all purpose flour
1 cup Greek Yogurt, nonfat
3 tablespoon warm water
Turn dough out onto floured surface.  Cover and let rest 15 minutes.
Divide dough in 4 balls.
Heat oil in individual iron skillets.  Flatten 1 dough ball in bottom of skillet to about 1/4 inch.  Brown on 1 side for 2 minutes.  Flip and brown on other side for 1 minute.
2 teaspoon olive oil

Spiced Tomatoes
Mix spices and garlic.  Sprinkle over slices of tomato at least 30 minutes before serving.
1 garlic clove, crushed
1/2 teaspoon lime orange pepper spice blend
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
4 small heirloom tomatoes, varied colors, thinly sliced

Arrange 1 flatbread in center of plate.  Spread yogurt sauce over bread.  Sprinkle chickpea mixture over yogurt.  Arrange slices of spiced tomatoes on top.
We took a pizza cutter to cut our assembled breads prior to eating! 

The couscous recipe was inspired by Fine Cooking Magazine.  Since I did not want to repeat tomatoes, I placed our stuffing in the perfect peppers we grew in containers on our back deck!

Couscous-Stuffed Peppers

(Serves 4)

To cook couscous, bring water and couscous to a boil in water.  Lower heat to simmer, cover and cook for 20 minutes.  Drain and rinse with cold water.
1/2 cup whole wheat Israeli couscous
1 cup water

Mix oil, juice and syrup.  Pour over couscous.  Stir in scallions, garlic, celery and carrots.
1 tablespoon walnut oil
2 tablespoons fresh squeezed lemon juice
1 teaspoon maple syrup
2 tablespoon scallions, diced
1 garlic clove, crushed
2 tablespoon celery hearts and leaves, diced
2 colorful mini carrots, peeled and shredded

Our picnic today was at Audra (WV) State Park, where there are many fantastic picnic spots, tucked away among the rocks and tall trees.

There are hiking trails and a river to swim or soak your feet.

Have a great week! 

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