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

 together

 

  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

 

RECIPE

MUSHROOM LENTIL BURGERS

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.

 

RECIPE

 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)

 

 

 

Tsatsiki

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.

 

RECIPE

TSATSIKI SAUCE

 

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........