Pointe Viven: Fiesta Pita Pockets


Liberate yourself from the same old meal.  Simply print the recipe and enjoy!

Recipe:  Fiesta Pitas
by Jesse Bluma


1 head broccoli (organic)
3 carrots (organic)
1 can white beans (about 12 oz., low sodium)
1 can kidney beans (about 12 oz., low sodium)
1 can garbanzo beans (about 12 oz., low sodium)
1 pound Italian green beans (organic) 
1 red pepper (organic)
1 package pita pockets
Salsa 
Sea Salt
Fresh cracked black pepper

Rinse broccoli, carrots, green beans, and red pepper.  
Pat dry with a clean dish towel.

Use a small sharp knife to chop broccoli from the step upward, separating the head into smaller stems. 
Then cut the florets from their stems, about an inch below where they start.
Peel the lower part of the main stem, and cut into bite sizes.  
Set aside.

Use a knife to cut the carrots into rounds, keeping all the slices the same thickness.  This may also be accomplished with a mandolin.  

Rinse the can tops of the white, kidney, and garbanzo beans.  
Open with a can open and pour into a strainer or colander in a sink.  
Rinse the beans with cold water.
Leave draining until ready to use.

Stand the red pepper upright on a cutting board.  
Slice the pepper in half, and then into four flat pieces.  
Trim the stem, pith, and remove the seeds if less spice is desired.  
Throw away or compost the stem, pith, and seeds.  
Place the four sections of the pepper skin side down, and cut into thin strips (“Julienne”). 

Fill a saucepan with 1 inch of water.  
Bring the water to a boil on high heat.  
Place a steamer inside the pan and the broccoli in the steamer.  
If you do not have a steamer, then place the broccoli directly into the saucepan.  
Cover the pan with its lid.  
Reduce the heat to medium and cook for 5 to 6 minutes.  
Check the tenderness with a fork, when easily pierced remove from heat and place in a large bowl.
(You can let the water from the broccoli and later the carrots cool and pour into your plant or flower bed)

Check Point:  For the novice cook the steps may seem more complicated than driving
through a fast food restaurant.  Remember to enjoy the process or make it enjoyable by cooking with someone or turning on your favorite music.  For the more advanced cooks these steps are familiar and you can let your creative side take over and twist the recipe.

Repeat the same steaming process for the carrots.  
Except the carrots will cook for about 10 to 15 minutes.  
Carefully check the tenderness of the carrots every 5 minutes with a fork.  
Remove from heat when tender and crisp.  
Then place in the large bowl.  

Time to carefully stir in the white, kidney, and garbanzo beans into the bowl.  
Next stir in the slices of red pepper.  
Lightly Season with sea salt and cracked black pepper.

Fill the pita pockets with the vegetable mix. (You may also wish to toast the pita pockets before filling with the vegetable mix)
Top with your favorite salsa.

Make your fiesta meal extra special with your favorite cookies from Pointe Viven.






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