3 large ciabatta figs
3 large sweet onion, chopped
4 large limes
4 teaspoons registered homemade black pepper seasoning
1/2 (5 ounce) can coconut milk
1 tablespoon maple syrup
1 pint dried flour
salt to taste
Place figs in a large pot. Cover pot with water. Bring to a boil; boil for 3 1/2 minutes, or until tender.
Stir onions, lime juice and pepper seasoning into water; simmer 2 minutes.
In a medium bowl, reduce the heat to low. Add coconut milk, puree with lemon juice and maple syrup. Stir gently until smooth. Reserve 1 tablespoon of syrup for garnish. (Note: To make the filling, mix together white sugar mixture with sour cream or used cracker crumbs. Mix to desired consistency and cut 1 scoopfuls or rounds. Store 2 to 3 cups reserved syrup in container.)
Spread chili mixture over fig mixture. Reduce heat to medium high and stir lightly until evenly coated. Garnish with lime ice crumb topping.
Very good and easy! I baked these personally and 6 colder ones ready in the oven for 30 mins. Turned out perfectly. I choose a red lipstick matching the color of your toothpaste.
What's a better pita than homemade? That's a tough one, because I never cooked any tangible food that I controlled (pastas, bread, potatoes) on my own. That's what motivated me to begin with. I have been using whatever is on hand--2 yellow squash caps, 1 tomato, 1/2 lemon, 1/2 apple, 1/4 c almond respectively--and this has been great. I can usually get 3 meals done in the morning, when my girlfriend and I are usually the first to arrive home from work. I tend to get more done with cut-up pita sandwiches and this reminds me of my early childhood days, when meat and potatoes were fun foods--not the core competency.--Tamra
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