Low-fat Pie Crust

1 1/3 cup flour plus 2 tablespoons (Use whole wheat flour as a healthier option)
1/2 teaspoon salt
(Sugar Optional for Sweets)
1/3 cup canola oil
3 tablespoons nonfat milk
(vegans can use a shortening plus water)
Two medium bowls
Waxed paper
Rolling pin
9-inch pie pan


1
Measure 1 1/3 cup flour into a medium bowl. Add salt and mix with a fork to blend. Combine canola oil and nonfat milk in a separate medium bowl.

2
Gradually add the oil and milk mixture to the flour mixture, stirring as you add the liquid. Use the fork to blend until it is well mixed and has a doughy consistency. Roll the dough into a ball. Refrigerate for about one hour.

3
Remove the dough and set it on a counter for about 15 minutes so that it will be pliable. Place a large sheet of waxed paper onto a flat, level surface. Sprinkle some of the remaining flour onto the waxed paper, and then flatten the ball of dough onto that. Place another sheet of waxed paper over the dough.

4
Flatten and roll out the dough between the sheets of waxed paper using a rolling pin. Roll from different angles so the pie crust will be round and evenly thin. Make sure the crust is just large enough to fit the pie pan.

5
Carefully place the low-fat pie crust into the pie pan. Fill with your favorite low-fat pie filling recipe and bake per the recipe's instructions.


Another option:

1 c. whole wheat flour
1 c. white flour
1 stick butter
1/4 c. Canola oil
1/4 c. water
1/2 tsp. salt

Cut butter and oil into flour.
When it comes to pea sized balls add water and salt.
Roll out with rolling pin. Makes upper and bottom crust.

Tabouli

Ingredients
3 bunches finely chopped flat leaf parsley
1 cup chopped fresh mint
2-3 tablespoons fine bulgur
1.5c boiling water
2 medium tomatoes, diced or 4 roma tomatoes,diced
3 scallions chopped
1/2 cup extra Virgin olive oil
1/4 cup fresh lemon juice
1 t salt
pepper (to taste)


Preparation
1. Put the wheat into the water and soak for 30 minutes until reconstitued.
2. Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
3. Chill for 30 minutes.
4. Before serving, add the rest of the ingredients.
5. Serve over Romaine leaves for an authentic Lebanese experience.

Simple Cucumber Sauce

1 Cucumber
3/4 c Greek-style Yogurt
2 tbl Scallions
1 tbl Cilantro
Lemon Zest

1. Peel and Seed the Cucumber. Shred the cucumber using the large holes of a grater.
2. Chop Scallions and Cilantro
3. Combine all ingredients and zest the skin of a lemon into the mixture. Refrigerate.

Easy Falafel

30oz Chick peas (2 cans if you are in a pinch)
2c Breadcrumbs (make your own or use premade)
3/4c Greek-style Yogurt
1t Garam Masala
2 Large Eggs
4tbl Olive Oil


1. Prepare the bread crumbs by pulsing 2 slices of breads and toasting in the oven at 350˙ until golden brown and dry, 10-12 minutes.
2. Whisk eggs, 2 tbl oil, garam masala and 1/4t in a bowl.
3. Place Chickpeas (remember to rinse and drain) in a bowl and mash until fairly smooth.
4. Stir in breadcrumbs, egg mixture, yogurt, scallions and cilantro.
5. Form into patties or balls
6. Heat oil in pan or skillet over medium heat. Cook until browned, about 4-5 minutes.
7 Serve with Simple Cucumber Sauce.

Quick Hummus without Tahini

1 can garbanzo beans/chickpeas
1 clove roasted garlic
1/4 cup olive oil
1.5 tablespoons lemon juice
1/2 teaspoon oregano

Cut off top of garlic clove. Drizzle with olive oil, and place in a garlic terra cotta garlic roaster. If you do not have a garlic roast you can use a muffin tin and cover the clove with aluminum foil. Roast Garlic in the oven at 350˙ for 45 minutes.

Combine all ingredients in food processor until you reach a desired consistency.