Thursday, November 29, 2012

November 29, 2012

Friends, Family and getting together......

 We were raised that you don't have to be related by blood to be family.  When you live away from immediate family, friends become your family.  We look forward to seeing and sharing with family and friends when they come to visit.

 Beth & Lindsay friends/family from Vancouver are coming over on the ferry for dinner this Saturday and  I have been thinking of what to treat them with.  A visit with the ladies is always so much fun, catching up on what has gone on in our lives since the last time we got together.

 I have decided to treat them to a family favorite:  Mushroom Lentil Burgers served in Homemade Pita Pockets and dressed with my very own Tsatsiki Sauce.

Mushroom Lentil  Burgers

What you will need for the Mushroom Lentil Burgers

Chop the onions and mushrooms

In some oil, saute the onion until tender

 Add the chopped mushrooms and thyme, saute until the liquid
in the mushrooms is released and the liquid has evaporated a bit -
you will need to have some of the liquid to hold  the  burgers

  Mash half of the lentils

 Add the oatmeal, pecans, Parmesan cheese and
the sauteed mushrooms and onion mixture

Mix all together (if too dry you can add an egg)

Shape into  balls  (you decide how large a burger you like)
place on greased pan and press down and shape 
Bake  7-10 minutes per side -
the  burgers will be soft but don't worry
they will firm up as they cool (but will still be delicate)
that is why I serve them in Pita Pockets
1 teaspoon oil
1  medium onion, finely chopped
1 cup (12-14 mushrooms) finely chopped
1/2 teaspoon dried thyme
1 (28 oz) can lentils ( or cook your own)
1/2 cup oatmeal, quick cooking
3 Tablespoons grated Parmesan cheese
2 Tablespoons pecans, toasted and chopped fine
In a nonstick skillet, heat oil over medium heat, cook onion s, stirring occasionally, 4 minutes or until softened.  add mushrooms and thyme, cook stirring for 4 minutes more or until just starting to brown.
 Let cool slightly.
In medium bowl, coarsely mash half the lentils, add the rest of the lentils, stir in mushroom mixture, oatmeal, cheese, nuts salt and pepper.
Shape into patties (1/2 inch thick)
     Place on greased baking sheet, bake 350 degrees for 7-10 minutes per side. Let them cool on the baking sheet.
Careful when turning them over as they will be delicate. Don't worry if they break
that is the reason I serve them in Pockets!
they will firm up when they cool a bit.
Pita Pockets

I put all ingredients into the bowl of my Kitchen
Aid mixer and knead until smooth and comes away from 
the  bowl.  I like to use Bread Machine Yeast
as I can add it right into the dry ingredients.

The dough has risen for 30 minutes and is
ready to  be cut into pieces

 Cut dough and roll (gently) into  balls - once again
you decide how large you would like the pita pockets to be

Roll on a floured counter (gently) do not press
down too hard

Bake at 500 degrees for 5-8 minutes
You will see the dough form a pocket and
 once it's has some browning they are done
Remove and brush with melted  butter.
 Pita Pockets
2 1/4  cups warm water
1 teaspoon sugar
1 Tablespoon yeast
1 egg, beaten
5 1/2 cups flour
1 teaspoon salt
1 Tablespoon oil
Add sugar and yeast to warm water (if using traditional yeast) Let rise 5 minutes.
If using Bread Machine yeast add directly to dry ingredients.
Add beaten egg, salt, oil and flour.  Mix well.  Shape into  ball
Brush with oil.
Cover and let rise for 30 minutes .  Divide dough into 12 pieces, roll into balls.
Cover and let rise for 20 minutes.  Roll each piece into circles 1/4 inch thick.
 Place  on cookie sheet and bake in a 500 degree oven  for 5-8 minutes, until slightly brown
on top.  Remove from pan and brush with melted butter.
These freeze very well .
This recipe makes approximately 14 pita pockets (depending on size)

What you will need
Grate the cucumber and put into a strainer to drain
excess liquid
I keep my Tahini upside down and this keeps it from separating

  Put your yogurt into a strainer lined with  paper towel
and let drain covered in fridge approximately 1 hour
 Mix all ingredients in a bowl and let sit for about 20 minutes
 for flavours to blend.  Once again you can adjust the heat and garlic
to your liking.
1/2 Greek Yogurt, drained
 1 teaspoon lemon juice
1 clove garlic, minced
1 medium cucumber, shredded and drained
1/4 cup tahini (sesame seed paste)
 pinch of salt
2 dashes Tabasco Sauce
Combine all ingredients in a bowl and mix - you can use a hand blender
to blend the sauce if you like a smoother sauce.
Enjoy, have fun........


  1. One of my favorite mom meals by far! Jealous!

  2. I think Rick and Derek made this for us, it was amazing.

  3. They are amazingingly simple and delicious!! Freeze very well too!