Saturday, April 17, 2010

PB Cream Spread

Squeezing veggies in to snack time is something I am always working on. Here is a peanut butter like spread that we use instead of peanut butter for snack at our house. It can be stored in the refrigerator for about a week.

PB Cream Spread
½ cup sliced carrots
2 tbs water
3 tbs cream cheese softened
1 tbs orange juice
2 tsp creamy peanut butter

Cook carrots in water till very soft allow time for carrots to cool then puree carrots and water in a blender. Add the cream cheese, orange juice, and peanut butter to the carrot puree. Blend until smooth
Serve on crackers, toast, or celery.

Thursday, April 8, 2010



2 cups Garbanzo Beans

1 clove Garlic

½ tsp Parsley

¼ tsp Coriander

¼ tsp Cumin

½ tsp Mint

2 Carrots finely shredded

½cup Bread Crumbs

4 Pita Bread shells

oil for frying



Puree Garbanzo beans and add garlic, finely shredded carrot, spices, and breadcrumbs mix well. This can be done by hand or in a food processor. Scoop out ping pong sized balls from the mixture and fry in hot oil for 8 minutes turning once.

Warm pita bread and fill with mayonnaise, lettuce, and falafels.

Falafels can be frozen after cooking. Reheat by baking at 350° for 10-15 minutes.

Serve with potato chips and fruit.

Pita Pocket Bread

Pita Pocket Bread

1 ¼ c warm water
1 tbs oil
1 tsp salt
2 tsp sugar

1 c All-Purpose Flour
1 ¾ c whole wheat flour
1/3 cup vital wheat gluten
1 ½ teaspoons dry yeast

Place in ingredients in bread machine on dough cycle. Punch dough down and turn onto a lightly floured surface. Cut dough into 8 equal pieces. Roll each ball into a 6- or 7-inch circle. Let rise for about 25-35 minutes. Preheat oven to 500°F. Place 2 rounds, side-by-side, onto a wire rack. Place the rack in the middle of the oven. Bake for 4-5 minutes. The bread will expand and become golden brown. Remove from oven wrap/layer pita breads in a damp towel. Cool completely.