So ... use whatever crust you like. Khrista has posted one that I am going to try next time I make pizza ... I use Bertolli Five Brothers - Roasted Garlic and Onion Pasta Sauce for the base. Sprinkle with basil, oregano, parsley and garlic powder. I chop a couple asparagus spears up, slice some mushrooms and a bit of red onion. Add kalamata olives and some nice marinated green olives. Sprinkle with a good handful of pine nuts. Add some crumbled feta cheese. Then top with the mozarella. Put in a hot oven ... 200C ... 400 F. Usually takes about 10 - 15 minutes but watch it at the end so it doesn't burn ! This is a yummy yummy pizza. No, I don't cook the asparagus before I put it on. It cooks perfectly with the pizza !!!
3/4 lb lean ground beef
2 cans refried black beans
12 corn tortillas
about 1 cup salsa
about 1 cup enchilada sauce (we make our own using a mix from Watkins and tomato sauce)
up to 2 cups of cheese (obviously, if you want to cut down on calories, use less cheese)
Brown the ground beef in a skillet, drain off any excess grease. Add about 1/2 cup salsa and the beans. Stir until well mixed and the beans lose their can shape.
Grease (or line with baking paper) a 9x12 pan. Layer 6 of the tortillas on the bottom. Add the beef/bean mixture. layer the rest of the tortillas. Generously cover the top with enchilada sauce and a little more salsa. Make sure it's all sealed and soaked in the sauce. Top with cheese and broil for 5 minutes until the cheese has melted. Let sit another 5 minutes.
Serve with your favorite toppings (we use chopped tomatoes, onions, black olives, avocado, shredded lettuce, jalepenos, sour cream, and salsa).
(poppadum, paparh, papad, papadum )
An Indian flat bread made with lentil flour.
This is how I buy Pappadams. They last forever in the pantry. We have cooked them two ways. 1. In Hot Oil. 2. In The Microwave. Easy Easy Easy ... both ways.(I got this photo here)
1 lb of veggies (we usually use red and orange peppers, mushrooms, zucchini, summer squash, artichoke heats [the frozen kind], red and white onions, minced garlic, and jalenpenos [obviously those are left off of Pam's]) chopped up small.
1 sm can of chopped up black olives
1 sm can of tomato sauce
2 lg or 4 sm Boboli whole wheat pizza crusts
Finely shredded italian cheese
Saute the veggies in a little olive oil (we usually make more than is needed for the pizza and use the cooked veggies later in a pita or something for snacks, it also freezes well) untill tender crisp. Mix together tomato sauce and olives and spread generously on pizza crust. Add veggies and top with cheese.
Broil for 10 minutes or until cheese is melted and bubbly and crust is crisp. (we recently learned that if the pizza is too close to the broiler the cheese will melt too fast and the bottom won't be nice and crispy) Enjoy!
So, a cookie recipe might not be a good start for healthy... but it's a bit healthier than normal. Note the canola oil and whole wheat pastry flour. Both supposedly add health, but neither take away from the taste.
When you mix these up, they look a bit like brownie batter instead of cookie dough. And, be careful not to overake them... just like brownies.
Oh, one more note. I don't like dark chocolate, so I substituted white choco chips for the dark chocolate.
Sorry there's no picture, I ate them all before I was invited to post on the blog.
1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup coarsely chopped dark chocolate (2 ounces)
1/3 cup coarsely chopped milk chocolate (2 ounces)
2/3 cup chopped pecans, optional
Preheat the oven to 350 degrees F.
In a large bowl, mash together the butter and sugars with a fork until well combined. (If you're using a Kithcen-Aid mixer, don't use the cookie paddle. Instead use the wire attachment used for whipping cream.) Add the oil and egg and beat until creamy. Mix in the vanilla.
In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.
Copyright, 2005, Ellie Krieger, All rights reserved
I'm hoping my name's going to be on the bottom of this... if not, I'm Ellie Smith.
Weight Watchers book "Pizza, Pizza." Copyright © 2003
Makes 6 servings
½ pound fresh asparagus, trimmed and cut into 3-inch pieces
2 plum tomatoes, cut into ¾ -inch chunks
1 zucchini, cut into ¾-inch chunks
1 yellow squash, cut into ¾-inch chunks
1 red onion, cut into ¾-inch chunks
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup shredded part-skim mozzarella cheese
¼ cup chopped fresh basil
1 (1-ounce) piece Parmesan cheese, shaved
prepared whole wheat pizza dough
- Preheat oven to 450°F. Spray a large baking pan with olive-oil nonstick spray.
- Combine the asparagus, tomatoes, zucchini, yellow squash, red onion, oil, salt, and pepper in a large bowl; toss to coat. Place the vegetable in a single layer on the pan. Roast until tender and lightly browned, 20-25 minutes. Remove the pan from the oven and set aside.
- Arrange one rack on the bottom rung of the oven. Increase the oven temperature to 475°F.
- Sprinkle prepared pizza dough with the mozzarella cheese, then top with the roasted vegetables. Bake in the bottom rack of the oven until the crust is golden and the cheese melts, about 25 minutes. Sprinkle with basil and Parmesan cheese just before serving.
It's one of my favorite nights to cook, because we all make our own individual pizzas however we like. Pizza is a great accompaniment to a movie or board game!
My husband is a stickler for his favorite: pepperoni, Canadian bacon, and pineapple.
My daughter is a plain ol' pepperoni kind of girl.
Personally I like to make my pizzas sans meat, and LOVE lots of veggies!
Try this dough with the recipe titled "Pizza Primavera" that I have posted!
This pizza dough recipe pleases all of my family's selective tastes! It's a wonderful crispy on the outside-tender on the inside crust!
Hope you enjoy!
Bread Machine Pizza Dough with Whole Wheat Flour
The Bread Machine Cookbook by Donna Rathwell German
Makes 2-14-inch round pizzas
2 tablespoons olive oil
3/4 teaspoon salt
2 cups all-purpose flour
2 cups whole-wheat flour ( I love Bob's Red Mill Organic Whole Wheat Flour.)
2 teaspoons yeast
Add ingredients to bread machine as directed by your manual.
This dough turns out crusty on the outside and soft on the inside.
My husband always orders this dish when we eat Chinese. I was thrilled to find a "healthy" version in my newest edition of Oxygen magazine. This was incredibly yummy! I was sad there were only leftovers enough for my husband's lunch! :o( Next time I think I'll double it! I will take pictures the next time I make it!
Kung Pao Chicken
Makes 4 servings
Ready in 20 minutes
1 lb. chicken breast
1 tablespoon soybean or cooking oil
½ cup chopped green onion
2 teaspoons minced garlic
2 teaspoons crushed hot red pepper
1 tablespoon chopped fresh ginger (I know fresh is best, but I only had dried on hand.)
½ tablespoon cornstarch
2 tablespoons rice wine (I only had cooking sherry on hand, and it tasted fine.)
¼ cup low-sodium soy sauce (Shoyu)
2 tablespoons rice vinegar
1 teaspoon sugar
2 teaspoons sesame oil
¼ cup peanut, raw
4 cups cooked brown rice
1. Cut chicken into bite-sized pieces. Heat oil in wok or saucepan, add chicken and cook until no longer pink.
2. Remove chicken from the pan and set aside.
3. Add the onion, garlic, pepper, and ginger to the pan and stir-fry 20 seconds.
4. In a small bowl, dissolve the cornstarch in the rice wine; stir in the soy sauce, vinegar, sugar and sesame oil and add to the pan. Cook, stirring until sauce thickens.
5. Stir in chicken and peanuts and serve with the brown rice.
I made lentil wraps for dinner. They were GREAT this time !! I used Mountain Barley Bread instead of lavash - heaps better. I also added homemade hummus before I toasted the wrap. I'll be posting the hummus recipe as soon as I take an acceptable photo of it !
Can't wait for tomorrow's leftovers for lunch !
Cooking Time : 20 minutes
- 2 tsp cajun seasoning
- 4 boneless white fish fillets ( I used dory )
- olive oil cooking spray
- 2 corn cobs, kernels removed
- 250g green beans, trimmed
- 1 small red onion, finely chopped ( I only used 1/2 an onion )
- 1 lemon, juiced
- 1/4 cup coriander (cilantro) leaves, roughly chopped
- Make Salad - Half fill a saucepan with water. Bring to the boil over high heat. Add corn and beans. Cook for 3 to 4 minutes or until beans turn bright green. Drain. Refresh under cold wter. Pat dry with paper towel. ( I didn't do that - didn't seem necessary when I'm fixing to pour lemon juice on top of it !!) Combine corn, beans, onion, 2 tablespoons lemon juice and coriander in a bowl. Season with salt and pepper.
- Sprinkle seasoning over both sides of fish. Gently rub onto surface with fingertips.
- Heat a large, non-stick frying pan over medium-low heat. Spray with oil. Cook fish, in batches, ( I didn't do batches but rather used two frying pans as I was cooking two different flavors !) for 3 to 4 minutes each side or until just cooked through.
- Serve on top of corn/bean salad.
This was nice. Rory really liked the corn/bean salad. The cajun fish was SPICY but I'm realizing now that I used WAY MORE than 2 tsp of the seasoning ! I just poured it on !!
I'm posting this recipe in here as well because I served them together tonight but I wouldn't serve these two recipes together again. This avocado one is nice but I think next time I will serve it whent we BBQ or do a roast. I think it would be nice with a piece of meat, some mashed potatoes and this ...
Individual Avocado and Asparagus Salads (from the COLES grocery store junk mail)
Prep Time : 10 minutes
- 2 bunches aspagarus, blanched (I didn't blanch ... I cooked them with a bit of olive oil in the oven)
- 1 punnet grape tomatoes, halved
- 1/4 cup slivered almonds, toasted ( I didn't toast them )
- 1/4 cup sultanas (raisins)
- 1/4 cup torn basil leaves ( I just sprinkled a bit of the dried stuff )
- 3 avocados, halved, stones removed ( I only used 2 )
- coriander leaves, to garnish
- THE DRESSING :
- 2 tablespoons olive oil
- 2 tablesspoons lemon juice
- 1 tablespoon finely chopped coriander
- 1 teaspoon brown sugar
- Combine asparagus, tomatoes, almonds, sultanas and basil.
- Mix together all dressing ingredients and pour over asparagus mixture. Toss to combine. Place on top of avocado halves and garnish with coriander leaves to serve.
Throw it all in the blender together. It will look something like this !
I love this ! For many reasons. Let me tell you them!
1. I can take it with me. Often, I make it, put it in a take away coffee mug with a lid and a straw and drink it on the way to dropping Jono at school. This keeps me from skipping breakfast ... something of which I have been a lifetime ( after my mom stopped making my breakfast ! ) offender.
2. It is nutritious ! Two serves of fruit. Blueberries are full of antioxidants ! Psyllium for fiber. Flaxseed for my Omega 3 and 6. Cinnamon is an anti-inflammatory. Spinach ...well, it's one of the foods you should eat heaps of and I get it every day at least once when I'm making these smoothies. Soy Milk for protein. And Banana ... I don't know what's good in a banana but I do know that I LOVE THE FLAVOR !!!! Potassium ... they have potassium, right ?
3. The kids love it. I often double the recipe so they can have a glass too !
4. It can be modified to suit tastes or nutritional requirements. Rory doesn't like the psyllium or flax in his. Says they are too earthy. The flax will thicken it so make sure if you are putting flaxseed meal in it that you drink it straight away. Don't let it sit for 30 minutes like Rory did !Give it a try ... I'd love to know what you think. Of course, many of you are just coming into winter but here in Australia we've just passed the first day of SUMMER !! Smoothie season !!
-1 bottle apple cider, the bottle that's about 1/2 gallon
-1 bottle cranapple juice--same amount as the cider
-whole cloves (I fill my tea ball nearly half full of them and throw the ball in--keeps the cloves from getting in my cup (yuck!))
-2 cinnamon sticks
-a pinch or two of powdered ginger (add to taste, but remember it will get stronger since it will simmer overnight)
Throw everything into the crockpot, set to low and simmer overnight.
(If you need to make a second batch, good luck, because it isn't nearly as good heated together on the stove, or heated on high in the crock pot till it's hot. The flavors really need to blend for all those hours.)
P.S. All of the comments in parentheses are things I have discovered by doing wrong, ignore them to your taste buds' peril!
P.S. again.......as you get ready to enjoy this yummy drink, clink your mugs and give thanks to the Giver of All Good Gifts, and hug everyone nearby!
- olive oil ( for sauteeing)
- 1 onion, chopped fine
- 2 (or more !) cloves of garlic, chopped
- 1 tsp fresh ginger - grated
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 400g pumpkin ( butternut squash in the states ?) - bite sized pieces
- 3/4 cup red lentils
- 250g ( box) frozen spinach
- 1/4 cup fresh coriander (cilantro), chopped
- 3 cups water
- pinch sea salt
- Saute onion, garlic, ginger and spices in oil 5 minutes - stir constantly. Add pumpkin, lentis, spinach, coriander, salt and water. Cover and simmer 1 hour. I set my timer and came back to stir it every 10 minutes. ( was necessary ! )
- Serve with rice and poppadams. ( how do you spell that !!?? )
In a big bowl, mix 1/3 cup cold pressed canola oil, 1/3 maple syrup, honey or both and 1 tsp vanilla. Mix well.
4 cups oats
1 cup nuts (I like whole cashews, slivered almonds and a few peanuts)
some seeds (I like sunflower, sesame and flaz)
½ cup shredded coconut
bit of psyllium husk or wheatgerm
Mix real well. Should not be too dry. Will goop together but not like cookie dough.
Should be crispy and toasted.
Add dried fruit. (I like almonds and raisins)
Optional … choc chips. (I never add these but Shay always does !!)
- potatoes ( how ever many you want ) washed. I don't peel them but you could if you wanted to make more work for yourself.
- olive oil
- thyme ( or lemon thyme )
- fetta cheese
- Preheaat oven to 200C. Grease ( or use baking paper - that's my preference ) a large baking dish.
- Slice potatoes - about 1cm thick. Put in baking dish. Drizzle with oil and sprinkle with thyme. Toss to coat. Roast for 45 minutes or til tender. ( watch that they don't burn but usually they just go nice and crispy on top )
- Add crumbled fetta cheese to top and serve.
Yesterday, for Sunday lunch, we had roast lamb ( just stuffed fresh rosemary and garlic under slits I made in the skin ) with these potatoes and those lemon carrots. Delicious !
Broccoli with Garlic and Chilli
Lemon Roasted Onion and Carrots
- 600g - 1kg chicken breast fillets - sliced.
- 1 cup crushed macadamia nuts
- 3 cups of fresh breadcrumbs (Just chuck bread into the food processor and process til it looks like breadcumbs ... I used whole grain bread)
- 250 g of shredded parmesan cheese (I just used the stuff I always keep in the fridge ...)
- 2 tablespoons wholegrain mustard
- 2 tablespoons of fresh parsley
- 120 g melted butter ( I used olive oil instead of butter )
- Grease baking dish (I used baking paper instead )
- Place sliced chicken pieces evenly across bottom of dish.
- Combine all other ingredients and spread evenly across all the chicken.
- Bake in moderate oven (180C) for 30-45 min.
- Cut into squares and serve with salad. (is really nice with cranberry sauce or mango puree)
I didn't serve with salad ... or the sauces.
I served with the following :
Lemon Roasted Onions and Carrots (from:The Great Vegetarian Cookbook)
- 2 large brown onions
- 2 medium lemons
- 5 small carrots
- 4 unpeeled cloves of garlic ( I, of course, used many more than 4 ! )
- 6 sprigs fresh rosemary
- 2 tablespoons olive oil
- Cut onions and lemons into eight wedges
- Combine onion, lemon, carrot, garlic and rosemary in baking dish. Drizzle with oil, stir gently.
- Bake, uncovered, in moderate oven about 1 hour or until tender.
- Increase overn temperature to hot, bake vegetables about 10 minutes or until browned. ( I skipped this last step as I didn't think it was necessary ... )
AND THIS :
Broccoli with garlic and chilli (from: Super Food Ideas magazine April 2007 edition)
- 800g broccoli, cut into small florets
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced ( uh, yeah ... more than that )
- 1/2 teaspoon dried chilli flakes
- Bring large saucepan of water to the boil. Cook brocolli 3 minutes or til bright green. Drain.
- Meanwhile, heat iol in a large, deep fying pan or wok over low heat. Add garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Increase heat to medium. Add broccoli. Toss until well coated.
- Season with Salt and Pepper. Serve
6 slices lean bacon
2 cloves garlic, chopped
large onion, chopped
green pepper, chopped
1/4 teaspoon ground cumin
1/4 teaspoon thyme
5-6 cups beef bouillon or vegetable stock
1 can black beans, undrained
1 can (28 ounces) diced tomatoes
1 tablespoon lime juice (optional)
dash hot red pepper sauce
low-fat sour cream
chopped fresh thyme or parsley for garnish
In a 4-quart saucepan, heat the bacon until starting to crisp. Add the garlic, onion, and green pepper, stir-frying for about 5 minutes. Add the cumin and thyme and continue cooking for 2 minutes longer. Stir in the stock, beans, and tomatoes. Bring to a boil. Reduce heat and simmer until the vegetables are as tender as you like them . (I simmer for only 10 minutes.) Remove from heat. (Optional step I leave out: carefully puree about 2 cups of the beans and vegetables in a blender or food processor. Return pureed mixture to the soup.) Stir in lime juice and red pepper sauce. Serve garnished with a spoonful of sour cream and a little chopped thyme or parsley. Goes well with crusty bread or rolls.
1/4 cup Chicken Broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes
1 lb boneless, skinless chicken breasts , patted dry with paper towels, trimmed, and cut into 1-inch squares
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons toasted sesame oil (we used regular sesame oil)
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour
1 tablespoon minced fresh ginger (we omitted this, cause we forgot)
1 medium clove garlic, minced (obviously we used like 4x as much)
8 teaspoons peanut oil or vegetable oil (if you have non-stick pans, you can get away with much less oil)
1 small head bok choy , stalks sliced on the bias into 1/4-inch slices, and greens cut into 1/2-inch strips
2 small red bell pepper, cut into 1/4-inch strips
Start some rice or rice noodles or whatever aisan carb you desire.
For the sauce: whisk together the sauce ingredients; set aside.
For the chicken and vegetables: Toss the chicken with the soy sauce and sherry; set aside, marinate for about 30 min. or so. In a large bowl, whisk together the sesame oil, cornstarch, and flour; set aside. In a small bowl, mix together the ginger, garlic, and 1 teaspoon peanut oil; set aside.
Stir the marinated chicken into the sesame oil-cornstarch mixture until uniformly combined. Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken to the skillet in a flat, even layer. It's important to cook it only half at a time, otherwise it steams, it doesn't fry nicely. Cook, without stirring, but gently separating the pieces, until golden brown on the first side, about 1 minute; turn the chicken pieces and cook until lightly browned on the second side, about 30 seconds. Transfer the chicken to a clean bowl. Repeat with an additional 2 teaspoons peanut oil and the remaining chicken; cover to keep warm.
Add the remaining 1 tablespoon peanut oil to the now-empty skillet and return to high heat until just smoking. Add the bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes.
Push the vegetables to the sides of the skillet to clear the center; add the garlic-ginger mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, 15 to 20 seconds, then stir the mixture into the stalks and continue to cook until the stalks are tender-crisp, about 30 seconds longer. Stir in the bok choy greens and cook until beginning to wilt, about 30 seconds.
Return the chicken to the skillet. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened and the chicken is heated through, about 30 seconds. Transfer to a serving platter and serve immediately.
-8 ripe peaches, peeled and sliced (I used drained canned peaches, they were a little soft but tasted fine; I will try this again with fresh ones)
-juice of one lemon
-1/2t ground cinnamon
-1/4t ground nutmeg
-1/2 cup whole-wheat flour
-1/4 cup packed dark brown sugar
-2T cold butter cut into small chunks
-1/4 cup rolled oats
Preheat the oven to 375 F. Lightly spray a 9" pie pan with cooking spray.
Arrange the peaches in the pan, sprinkle with lemon juice and spices.
In a small bowl, mix together flour and brown sugar. With your fingers, crumble the butter into it (it's OK to leave the butter a bit chunky). Stir in the oats. Sprinkle this mixture evenly over the peaches.
Bake till the juice is bubbly, the peaches soft and topping browned, about 30 minutes. Makes 8 smallish servings.
If you double this recipe, bake it in a 9x13 pan, and bake for 45 or so minutes.
-2T olive oil
-garlic to taste--we use 8 cloves
-10 oz baby bela mushroom caps, sliced thick (1/4" or so)
-8 0z regular white mushrooms, sliced the same thickness as above
-zest of one lemon (use a fine grater if you don't have a zester, being careful to only grate the yellow part)
-juice of the same lemon
-salt and pepper to taste
-8oz whole wheat long pasta of some sort (we used thin spaghetti)
-1/2 to 3/4 cup of the hot water you cooked the pasta in (I'm adding this as an ingredient so you don't pour it down the sink (like I did the first time!) when you drain the pasta!)
-1cup freshly grated romano cheese (parmesan is fine, too)
-1/2 cup fresh basil chopped (the fresh adds a ton of flavor, use fresh if at all possible)
Boil a pot of water for the pasta. Do the veggie prep while the water is heating.
Throw the pasta in the water to cook.
Heat the oil in a large frying pan and then saute the garlic till it smells yummy but hasn't turned brown. Add the mushrooms and cook on medium high till they are tender and lightly browned (4 or 5 minutes). Stir in the lemon zest, lemon juice, salt and pepper, and remove from the heat.
When the pasta is al dente, catch the reserved water you need and drain the rest of the pasta. Throw the pasta into the frying pan with the cheese, basil (reserve some for a garnish if you want), as much of the reserved pasta water as you need to make everything coat everything nicely, toss it around till all is well coated, serve right away.
1 T olive oil
12 oz boneless skinless chicken breasts, cut into 1/2" pieces
1/2 cup chopped onion
1 clove garlic, minced (obviously we put in about half a bulb...one clove! HA)
1- 10 oz. package frozen chopped spinach (or 1 1/2 cups firmly pressed fresh)
1 1/4 cups water
1 1/4 sliced fresh mushrooms
2 T dry white wine or lemon juice (I think we use lemon juice since we never have dry white wine on hand)
1 package couscous (about 1 1/2 cups, if you don't use a flavored kind, substitute chicken broth for the water)
Grated parmesan cheese
In a large skillet, heat oil, add chicken, onion and garlic. Cook 3-4 minutes, stirring frequently, or until chicken is no longer pink inside.
Stir in spinach, water, mushrooms, wine and bring to a boil.
Stir in couscous; cover and remove from heat. Let stand 5 minutes; fluff couscous lightly with a fork. Sprinkle with cheese.
Makes 4 servings (300 calories per serving)
- Process bread in a food processor until breadcrumbs form. Put one cup of breadcrumbs into a large bowl.
- Heat oil in a frying pan over med heat. Add onion and cook for 3 minutes or until soft. Add garlic, cumin and turmeric and stir until well combined. Cook for 1 minute. Cool.
- Add lentils, coriander and onion mixture to food processor. Process til well combined. Transfer to bowl with breadcrumbs. Add egg and flour and stir until combined. Original recipe said to make 16 small patties and fry them. I just dumped the whole mixture into a med hot fry pan and cooked, turning often, til it was a bit crispy ... but not too much so.
- If you are using the hummus, spread it on your your bread and top with tabouli and 4 lentil patties ( if you did the patties ! ) I put sliced tomatoes, fresh baby spinach and sliced red bell pepper on mine, topped that with the lentil stuff. Roll to enclose filling. Cut in half to serve.
- That's where the original recipe stopped. I tried it but the bread was a bit dry ! So ... I got out my handy dandy sandwich press and toated that puppy ! That made all the difference ! I enjoyed this lentil lunch ! I'll be having leftovers tomorrow ....