Friday, July 16, 2010

Thanks Rachel!

I signed up to get email blasts from the Rachel Ray magazine that are daily and weekly menu suggestions. I love her magazine and I love her website...her? Not so much!! This recipe came across titled "Spicy Beef Pitas". I do look at recipes that contain meat, because, thanks to Morningstar Farms, I can substitute just about any meat with their stuff. This recipe looked great and best of all, super easy! You might be able to tell from my photo below, that Tops was out of Pitas so I substituted the new whole wheat hot dog "thin" buns. Still excellent! So with a few of my own modifications, here is the recipe:

Spicy Vegetarian Crumbles Pitas:

1 cup plain whole milk yogurt
3 cloves garlic, finely chopped
Salt and pepper
1 tablespoon extra-virgin olive oil
1 red bell pepper, chopped
1 onion, chopped
1 1/2 teaspoons finely chopped habanero chile (or regular diced chilies with a dash of hot sauce)
1 teaspoon ground cumin (or if you have a good friend who can get it, dried Moroccan cumin!! Thanks Roxane!)
1 bag veggie crumbles
4 pitas

Preheat the oven to 500°. In a small bowl, combine the yogurt and two-thirds of the garlic; season with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining garlic, the habanero chile and cumin; cook until fragrant, about 30 seconds. Add the beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes; season with salt and pepper.
On a baking sheet, top each pita with a quarter of the beef mixture and bake until crisp, about 8 minutes. Serve with the garlic yogurt.

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