Lately I have had to tighten the budget and count my pennies, however I haven’t tightened the belt much! Forced to create my meals with budget-minded resourcefulness lends itself to some pretty tasty and unique dishes. Pretty much it’s open the fridge,see what’s left , and then how can I create the most tasteful punch with the least amount of effort and waste. It is a challenge for sure , but an exercise in culinary cleverness that sometimes fails yet often times leaves me with a tasty new recipe! This is a flatbread recipe that I created from a few chickpeas, tomatoe slices, a carrot and half an avocado as the base ingredients. Luckily my spice pantry never fails me!
The Pillsbury Dough Boy gave it rave reviews (lol), my dinner companion.
I gave it two thumbs up and cleaned my plate! I was not feeling the penny-pinching, just the belly busting!! Good stuff.
1/2-3/4 cup cooked millet
1 garlic clove minced
1 small carrot sliced
1/4-1/3 cup cooked chick pea‘s
2-3 slices of tomatoes, chopped
1/4 teaspoon cumin seed
dash of dried oregano
1/4 teaspoon smoked paprika
salt and pepper to taste
dash of cayenne (optional)
1/2 an avocado
In heavy skillet with cover, toast til fragrant cumin seeds. Saute’ garlic, carrot slices and tomatoes slices in pan until caramelized, about 10 minutes. I didn’t use oil or butter, just the liquid from the tomatoes was all it needed. add paprika, oregano and salt/pepper and cayenne (I used it) half way through the sauté process. After it gets nice and caramelized and smoky, add the chick pea’s and lower the heat a bit to a low simmer and cover for 5 minutes, then toss in the cooked millet to warm through and marry all the delicious flavors.
Take a small loaf of good flatbread ( I used whole wheat Greek style flatbread) Toast it in toaster oven or regular oven, then dump all the delicious ingredients in the skillet on top of the flatbread to cover, like a mound. Top it off with slices of the avocado and there you have it, a fantastic meal for Pennie’s!!
Yum Food!! Yum Art!!