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Spicy Ginger Pita Pockets

Recipe submitted by Melissa C. for the Mambolicious Recipe Contest 2009.

I came up with this recipe because I wanted something new to do with hamburger meat, but if you use lentils or a meat substitute it can easily be made completely vegan. It can also be done in one pan, which is important to me because I have 4 kids under six and I don’t have a lot of time for cooking or cleaning up afterwards.

Ingredients:

  • 1 lb. ground hamburger meat or Lightlife’s Original SmartGround
  • 1 bell pepper, cut into bite sized pieces
  • Olive oil
  • 1 small can pineapple, crushed or tidbits
  • 2 cloves garlic, minced
  • 1/4 tsp. each ground ginger, cloves, cinnamon, coriander and turmeric
  • 1/2 tsp. each curry powder and cumin
  • Salt and pepper
  • 1/4 C. Ginger People’s Hot Jalapeno Ginger Sauce
  • Toasted slivered almonds
  • 6 whole wheat pita pockets
Directions:
  1. Start by sauteing the bell pepper in enough olive oil to coat the bottom of a pan.
  2. Cook them until they are soft and then set them aside.
  3. Then brown and drain the hamburger meat.
  4. Squeeze as much juice out of the pineapple as you can and then add it to the meat.
  5. Add the garlic, spices and ginger sauce to the meat and let it simmer on med-low heat until the liquid is mostly reduced out.
  6. Add the peppers back into the meat mixture.
  7. Warm the pitas in the oven spread with a little butter and sprinkled with salt and pepper.
  8. Garnish with the almonds and stuffed inside the pitas.
Serving: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

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