Wednesday, April 28, 2010
Lunch Box Chronicles: Day Sixteen (Walnut, Red Pepper Pies)
Before I post this recipe, I have to mention what a topsy turvy day this has been. > met some great people who have been very helpful along the way. Today has restored my faith in people - or at least some people. I will be posting some of my recommendations for doctors, engineers, bankers, etc., when I get through all of this....Will keep you posted. Will tell only the good, not the bad or the ugly.
As for the recipe, this is GOOD. An old time favorite. VERY VEGAN, except has a surprisingly meaty taste! and I believe Kosher too, PS, check out the article in today's Portland Press Herald on Kosher food, spelt right baked goods are mentioned as one of the few products http://www.pressherald.com/life/foodanddining/kosher-certification-can-open-up-new-markets_2010-04-28.html?searchterm=kosher
THERE IS AN ARABIC NAME for these, but I never learned it, so if anyone out there knows, please let us know. I call them Walnut, Red Pepper Pies.
Two Spelt Right Pizza Doughs, fully thawed, double in size (we'll give you a picture this time)
Two cups walnuts (measure and then chop finely)
Two medium red peppers
One onion finely chopped
Juice from two whole lemons
1/4 cup extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients (except dough) in medium bowl
Cut 12-16 even dough balls (from two doughs)
Stretch or roll the dough to about 1/4 inch thick (more or less) rounds, place on oiled baking sheet
Place about 2 TBL of pepper, walnut mixture on rounds
Bake at 40-450 for 15-20 minutes or until dough is golden brown.
These are great hot or cold for breakfast, snacks, lunch, dinner, or after dinner. Yum, yum, and yum. Always a two thumbs up.