Wednesday, October 1, 2008

Slow Cooker Gyro's and Mixed Berry Mountain Pudding

First let's talk lunch, it was a pre-made frozen Black Bean Burger with Broccoli Slaw. My parents really enjoyed the black bean patties; they are super moist and tender even after grilling on the indoor grill pan. They have flavors of turmeric, cumin, tomato, and bell pepper.

It was a gorgeous day at Topsail - the sun was glistening on the water, the temp was 78, and the breeze was blowing. Here's the sunset from a few minutes ago.

Dinner was a new recipe (previously posted by Stephanie) Slow Cooker Gyro's. These were a first for me and were really fun to eat. I loved all the toppings: feta, tzatziki sauce, tomatoes, onions, garlic and peppers, and romaine. Lastly, we have a Black-Raspberry and Cranberry Mountain Pudding cobbler for dessert.

Here's mine: half pita, romaine, onion/pepper/garlic mixture, thinly slice tomatoes, gyro meat, tzatziki sauce and feta.

Mixed Berry Mountain Pudding

(a family favorite!)

  • 1 cup flour (1/2 c whole wheat and 1/2 c all-purpose)
  • 1/2 - 3/4 cup sugar
  • 3/4 Tbsp baking powder
  • 3/4 cup milk

Mix dry ingredients and gently stir in milk.

  • 1/2 stick butter, melted

Pour melted butter into a 9x13 casserole and then top with batter. Cook 4 cups mixed berries and 1/2 cup sugar in a saucepan for 15 minutes. Pour berries over batter. Bake at 350 degrees for 45 minutes.

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