Vegetablestuffedpitas Recipes

Steps:

• Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
• Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

Steps:

• If necessary, cut small vegetables in half. Hollow out the vegetables or pieces to make space for stuffing. If using eggplants, sprinkle them with salt and leave to drain for 20 minutes; rinse, drain and dry. Blanch other vegetables briefly in boiling salted water to start the softening process and to fix their colors. Preheat oven to 350 degrees. Fry the onion and garlic gently in the oil until softened, then allow to cool slightly. Mix the egg with the thyme and bread crumbs and season well with salt and pepper. Add the onion and mix well. Stuff the vegetables with the onion and thyme mixture, not packing the stuffing too tightly. Place in a greased baking tray. Drizzle the butter over the vegetables and sprinkle the cheese. Bake for about 30 minutes or until the smell of the vegetable starts to waft around you and your gastric juices start to flow. Serve hot or warm with a little extra oil and bread.;

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

Steps:

• Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently.
• Set aside.
• Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well.
• Spread inside of each pita half with 2 tablespoons yogurt mixture.
• Spoon 1 cup veggie mixture into each bread pocket.
• Serve immediately.

Steps:

• Mix anchovy and feta cheese and stir in mayonnaise, Italian salad dressing, cayenne pepper, black pepper and salt.
• Heat up the olive oil in a skillet over medium-strong heat.
• Season tilapia with lemon pepper, cayenne and salt. Heat the oil in a skillet and fry the tilapia fillets until they are brown on one side.
• Turn and continue to fry until the other side is brown and the fish can be easily flaked with a fork.
• Warm the pita breads in the oven or in the microwave to soften.
• Fill the pita breads with lettuce, onion, tilapia fillets and plenty of feta cheese sauce.