Today just felt like a lazy day. Despite much caffineated bliss, I didn't really feel like doing anything but sitting at the computer and drooling over blogs. Working out? Well...
But ALAS! Be proud of me! I got on that elliptical and sweated it out for 30 minutes before deciding I had paid my dues. It was time to get fancy in the kitchen.
( on SALTED QUINOA FLATBREAD with CHILLED YOGURT)
For The Patty
1/4 Cup Homemade Chickpea Flour (I finally used it up!)
2 tsp. Kebab Paste
1/2 tsp. Djion Mustard
1/2 tsp. Flax Oil
5-6 Sweet Potato Chips, Crushed
For Quinoa Flatbread
1/4 cup uncooked Quinoa + 1 cup water for cooking
1/4 Cup Flour (can even use Quinoa Flour again for GF)
1/4 Cup Water
1 tsp. Almond Oil
For Chilled Yogurt Sauce
1 HEAPING Tablespoon Plain Greek Yogurt
1 Tablespoon Water
Pinch Curry Powder
Pinch Garam Masala
1/2 tsp. Kebab Paste
Lettuce and Tomato
More Kebab Paste for Sandwich Spread
- Mix Up all your ingredients for the patty. You may want to add some egg white depending on how dry your flour is... mine was still a tad moist so I didn't need to.
- Heat up small skillet with oil and lightly pan fry patty until golden and beginning to dry out a little bit. OR if sweet potato chips begin to blacken. Flip and repeat on other side until cooked. Set aside. Mine started to crumble all over but it still worked fine as long as you get those crumbles out of the pan.
- Preheat oven to 400 degrees. Cook quinoa: (boil water, add quinoa, stir, reduce heat to medium and cover. Leave alone for 5 minutes before returning and fluffing it with a fork. Cook until water mostly absorbed, though still damp.
- Mix all other flatbread ingredients, except salt, then add cooked quinoa when it cools. Allow to stand for at least 5 minutes.
- Grease a baking sheet and insert into oven for 1-2 minutes to heat it up. This will help the flatbread to not stick. When it comes out of the oven, lay your 'batter' out in small rectangle, about 4 inches by 10 inches or so (thickness should be maybe 1/4 inch). Put back in oven and bake 9 minutes until it starts to bubble. Take out, flip over, and cook additional 5 minutes if still gooey on other side.
- When fully cooked, cut in half and toast each slice. Put aside.
- Mix everything up for your yogurt dressing. Chill at least 5 minutes, or if you make it right ahead of time, there's no need :) Just be sure it's cold when serving.
- Put everything together; spread a little bit of yogurt sauce and additional kebab paste (if desired) on the bread. If desired, also use lettuce and tomato. Fill with patty/crumbles and top with other bread slice. Serve warm (except for yogurt sauce. If reheating, leave that out of sandwich while heating other elements and then add on).
P.S. I will continue to be
Question of the Day: Do you ever have a 'lazy day'? What's YOUR favorite thing to do when you get in that mood? Mine used to be curling up with a book and then going on Pinterest for hours. (Now it appears to be salivating over blogs. Same difference)