4pitapocket breads (6 inch), cut in half to form pockets
8slicestomato
16slicescucumber
SAUCE
1cupplain fat-free yogurtfrom 2-lb container
2tablespoonschopped fresh mint leaves
1⁄4 teaspoon ground cumin
Instructies
In 1-quart saucepan, heat 3⁄4 cup water to boiling.
Stir in bulgur.
Remove from heat; cover and let stand 30 minutes or until tender.
Drain; set aside.
Meanwhile, in food processor, combine beans, cilantro, onions, flour, 3 tablespoons water, the cumin, baking powder, salt and garlic.
Process with on/off pulses 10 times or until well blended and coarsely chopped (mixture will be wet).
Spoon mixture into large bowl.
Stir bulgur into bean mixture.
Divide mixture into 8 equal portions, about 1⁄4 cup each; shape each portion into 1⁄4-inch-thick oval-shaped patty.
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat.
Place 4 patties in skillet; cook 8 minutes, turning once, until golden brown.
Transfer patties to platter; cover with foil to keep warm.
Repeat with remaining tablespoon oil and 4 patties.
Meanwhile, stir together sauce ingredients.
Spread 2 tablespoons sauce in each pita pocket.
Fill each with tomato slices, cucumber slices and falafel patty.
Notes / Tips / Wine Advice:
Patties can be baked at 400°F for 20 minutes on a greased cookie sheet, turning once, but they won’t have the crisp crust that comes from cooking on the stovetop. The patties can also be served in regular burger buns.
Add spinach and bell pepper; cook about 5 minutes, stirring occasionally, until spinach is wilted and bell pepper is crisp-tender.
In small bowl, beat remaining ingredients except cheese with whisk until smooth.
Pour over vegetables in skillet; stir to mix.
Pour into pie plate.
Bake uncovered about 30 minutes or until center is set.
Sprinkle with cheese.
Serve immediately.
Notes / Tips / Wine Advice:
This pie is somewhere between a spinach soufflé and crustless quiche. It makes a good main dish for casual entertaining. Serve it with your favorite pasta sauce or cheese sauce and add a salad of fresh orange and red onion slices sprinkled with toasted almonds.
2cans15 oz each dark red kidney beans, drained, rinsed
1jar16 oz chunky-style salsa (2 cups)
1cupfrozen whole kernel corn
1mediumcarrotchopped (1⁄2 cup)
1¼cups water
¼cup milk
2tablespoonsbutter or margarine
¼teaspoon salt
1¼cups plain mashed potato mixdry
2tablespoonsgrated Parmesan cheese
Chopped fresh chives or parsleyif desired
Instructies
In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling.
Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender.
In 2-quart saucepan, heat water, milk, butter and salt to boiling.
Remove from heat.
Stir in mashed potato mix just until moistened.
Let stand about 30 seconds or until liquid is absorbed.
Whip mashed potatoes with fork until fluffy.
Spoon mashed potatoes onto bean mixture around edge of skillet.
Cover; simmer 5 minutes.
Sprinkle with cheese and chives before serving.
Notes / Tips / Wine Advice:
Leftover mashed potatoes, instant mashed potatoes or refrigerated, prepared mashed potatoes are all quick options for topping this hearty vegetable and bean pie.
8ozbaby portabella mushroomseach cut into quarters (31⁄2 cups)
1 1⁄2 cups half-and-half
1package1.6 oz garlic herb sauce mix
1bag12 oz frozen mixed vegetables, thawed
1teaspoonhalf-and-half
Instructies
In medium bowl, mix flour, salt, thyme and oil until all flour is moistened.
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
Gather pastry into a ball.
Place pastry between 2 sheets of waxed paper.
With rolling pin, roll into 81⁄2-inch round; set aside, covered with towel.
Heat oven to 425°F.
In 12-inch skillet, melt butter over medium-high heat.
Add mushrooms; cook 5 to 7 minutes, stirring frequently, until mushrooms are tender.
Stir in 11⁄2 cups half-and-half and the sauce mix.
Heat to boiling over medium-high heat, stirring constantly.
Stir in vegetables.
Cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
Spoon vegetable mixture into ungreased 91⁄2-inch deep-dish pie plate.
Remove top waxed paper from crust; cut about 1-inch hole in center of crust.
Carefully invert crust over filling; remove remaining waxed paper.
Cut small slits in several places in crust.
Brush crust with 1 teaspoon half-and-half.
Bake 25 to 30 minutes or until crust is golden brown.
Let stand 10 minutes before cutting.
Notes / Tips / Wine Advice:
Why a pie crust made with oil? While it’s a bit more fragile to work with than a traditional shortening crust, and although it’s not flaky, it’s very, very tender.
Place butter in 8-inch square (2-quart) glass baking dish; place in oven until butter is melted.
In medium bowl, beat eggs and wing sauce until well blended.
Stir in cheese blend.
Pour egg mixture into melted butter in baking dish.
Bake 18 to 22 minutes or until set.
Drizzle frittata with remaining wing sauce.
Sprinkle with blue cheese.
Serve with celery pieces.
Notes / Tips / Wine Advice:
Like it spicy? Choose a hot variety of Buffalo wing sauce, and then drizzle with 2 or 3 additional tablespoons of sauce after baking. If desired, use an ovenproof skillet instead of the baking dish.
