Food for Fuel: My Big Fat Greek Project Part II

October 29, 2008 at 9:41 am | Posted in Beef, Food, Nutrition, Sandwiches, Wraps, and Burgers, Vegetable Side Dishes | 6 Comments

The original Big Fat Greek Project consisted of dolma making. That project took much longer than this project, but this one was stupidly undertaken on a weeknight. Lucky for me, it didn’t take that long, and now I have lots of delicious wraps for later.

A while ago, I saw Heather make her own wraps, and I was jealous indeed. I vowed that I, too, would make my own wraps from whole wheat flour. And then I forgot, and she did it again, and I was all, “Why have I not made those yet!?” So last night, I finally did. It was easy, just like she promised. The original recipe is here, but I followed Heather’s lead and used whole wheat flour and olive oil. I ran out of regular whole wheat flour (Oh no! Must buy more for pizza!), but luckily I also had white whole wheat flour and whole wheat pastry flour in the pantry (duh, who doesn’t?). I used white whole wheat flour for the remaining 1.25 cups or so. So now I’m out of regular whole wheat flour and almost out of white whole wheat flour and olive oil. Thanks a lot, Heather!

Here’s the first of eight. They’re smaller than I thought, so I decided to use two for last night’s dinner in this Cooking Light recipe, which I have used before and is both easy and tasty. And I needed something fairly easy because making eight wraps can take a while. I used dried dill instead of fresh dill.

And also because I decided to make hummus. Because you know, I wanted to spend as much time as possible in the kitchen on my Greek Project.

I didn’t have any chickpeas, but I found this recipe for black bean hummus. How exciting! I didn’t have tahini–my flour collection takes up too much room in the kitchen–so I left it out and increased the spices. It didn’t taste like regular hummus, but it was super yummy anyway. And now the leftover black beans in my fridge have been converted to leftover hummus. Yay for new leftovers!

That’s an awful picture of my delicious wraps and hummus. I swear that greenish hue did not exist in real life. My hummus does not actually look like dog diarrhea. Do not let the horrible picture deter you.

Of course, I also needed a nice big Greek salad. I used the rest of the dill sauce as a salad dressing, and plopped it on top of:

  • Mixed greens
  • Tomatoes
  • Kalamata olives
  • Onions
  • Artichoke hearts
  • Feta
  • Capers

Nutrition of this Meal

This meal contains 17(!) ingredients from the World’s Healthiest Foods list:

  • Garlic
  • Olives
  • Onions
  • Romaine lettuce
  • Spinach
  • Tomatoes
  • Low-fat cheese
  • Yogurt
  • Lemon
  • Black beans
  • Olive oil
  • Whole wheat
  • Black pepper
  • Cumin
  • Dill
  • Cayenne pepper
  • Oregano


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  1. The Greek salad looks yummy. What recipe do you use for that?

  2. Funny, I don’t have room for flour in my kitchen due to my huge nut and seed butter collection. This must be why you make lots of delicious cookies and I make lots of nut butter and jelly sandwiches. (I do love tahini for salad dressing, though, and am semi-proud of some of my concoctions in that direction. They still don’t beat homemade bread & cookies.)

  3. Girl on Top: For the yogurt dressing, I just used the same dill sauce that I used in the wraps. It’s in the linked Cooking Light recipe.

  4. Oooh it looks like you had the patience to roll yours out even thinner than me! Aren’t they the best?

  5. I’m so impressed with this meal… I am lucky if I make enough time to nuke a sweet potato.

  6. […] Apparently grape leaves last forever in a jar, because it’s been two months since I last made dolmas. I really have no other use for grape leaves, so I decided to make dolmas again last night in another Big Fat Greek Project, Part I being the other dolma project, and Part II being here. […]

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