Tuesday, May 6, 2008
Veggie Pita pockets.
I had mentioned a few days back that I am here on an internship in India and also mentioned about my brother being my best food buddy. I mean really I guess its all about Biology. We have almost the same choices when it comes to food tastes, picky veggies and our eating joints.He always enjoys whenever I try something in the kitchen.And not to forget we always feel hungry at the same time esp. when it comes to the evening snack.
That brings me to the point: Todays recipe was just the same situation where we were hungry and hoped to have something hearty and fun to cook.
These veggie pockets are made right from scratch and the pita pockets included, It was truly fun making them.I made them out of 100% whole wheat flour which made them super healthy.I'll be posting the recipe soon.The best part is one can play with the veggies and try various combination as per ones taste.
2 whole wheat pita pockets halved
1 cup kidney beans seasoned with some fat free vinaigrette( I used Balsamic)
1 cup steamed broccoli
1 cup mixed peppers( red, yellow and green)
1 cup baby spinach
2 low fat American cheese slices cut into half triangles
1 tomato cut into thin slices
1 medium onion finely chopped
Cut the pita bread into halves, I made 1 set Indian style and 1 set Italian.
Spread the pizza sauce on the inside, line with cheese and then start stuffing.
Spray with non stick spray and keep aside.
Spread the Cilantro chutney on both sides. Start by layering the cheese and then the tomato slices. Stuff with:
Spray with non stick spray.
In a preheated oven at 350 F bake them for about 8 - 10 minutes.
Ready to eat!