Recipes


Mediterranean Veggie Sandwich

I found this on allrecipes.com http://allrecipes.com/Recipe/Veggie-and-Cilantro-Hummus-Sandwiches/Detail.aspx This Sandwich is one of my favorites. In fact I think it's better than Panera's! It's delicious on tortillas! I think I'll make spinach tortillas to go with this. I also add sun dried tomatoes and spinach!

The recipe is :

Ingredients

  • 2 cups canned garbanzo beans (chickpeas), drained, rinsed
  • 1/4 cup tahini
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 2 pinches paprika
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • 1/4 cup fresh lemon juice
  • 2/3 cup chopped fresh cilantro
  •  
  • 1/2 cup water
  • 2 tablespoons and 2 teaspoons red wine vinegar
  • 1 tablespoon and 1 teaspoon extra-virgin olive oil
  • 1/4 cup white sugar
  • 2 pinches salt
  • 1 teaspoon sesame oil
  • 1 cucumber, thinly sliced
  • 2 large tomato, sliced
  • 2 small red onion, thinly sliced
  •  
  • 8 slices bread
  • 1/2 cup crumbled feta cheese
  • 1-1/3 cups shredded lettuce

Directions


  1. To prepare the cilantro hummus, place the garbanzo beans, tahini, garlic, 1 teaspoon salt, garlic powder, and paprika into a food processer or blender. Add 1 1/2 teaspoons of olive oil, 1 tablespoon of water, lemon juice, and the cilantro. Puree until smooth, and set aside.
  2. Whisk together 1/4 cup of water, vinegar, 2 teaspoons extra-virgin olive oil, sugar, 1 pinch of salt, and sesame oil in a bowl until the sugar has dissolved. Add the cucumber, tomato, and red onion. Toss to coat the vegetables in the dressing.
  3. Spread two slices of bread with the cilantro hummus, and sprinkle with crumbled feta cheese. Top with shredded lettuce and the vegetable mixture. Pour on additional dressing to taste, and top with the remaining slice of bread.


Monday, July 12, 2010


Tortillas

I love making tortillas! Let me rephrase. I love eating homemade tortillas! They are so yummy, so soft, and chewy, just what I NEED a tortilla to be. And I don't have to worry about the preservatives that are in store bought tortillas. These tortillas are really easy once you get the hang of rolling them out. I always make them with a plan to freeze some, but they are always eaten first. I actually made four batches this week, and we have two left!

2-2 1/2 cups flour (all-purpose, whole wheat or half and half)
1 tablespoon olive oil
1 teaspoon salt
2/3 cup milk (warm)

For cheese tortillas:
add 1/2 cup shredded cheddar cheese

I add 2 tablespoons minced jalepenos for a little kick (It is not too spicy; my kids like them)

For spinach tortillas:
add 1 small package spinach, well drained
Mix all ingredients, adding milk slowly as you mix. After dough forms, knead for a few minutes. Let dough rest for 5-10 minutes. Separate into 8 balls. Just keep dividing in half until you get to 8. Let rest for 5-10 minutes. I cover the dough with a damp towel or it will dry out.

Heat your griddle or pan to 425. This is when my electric skillet comes in really handy.
Roll with rolling pin on a floured countertop to get a really transparent, thin edge. The key is to get a really thin tortilla.
Gently peel off counter, and place on heated griddle for 30 seconds- 1 minute. Look for brown spots to appear, then flip. When you have a few golden-brown spots on each side, the tortilla is done. Repeat until all tortillas are cooked. Cover tortillas with a towel to keep warm as you cook.
Serve warm with lots of toppings! My kids love to grab these warm and eat them plain or with real butter. Tacos, burritos, enchiladas, quesadillas, mexican casserole- endless possiblities! Ok, now I'm hungry...
There are 2 tortillas left...
Let me know how yours turn out!

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