Beef Pocket Pies go perfectly with fall
I know a girl in Florida who, every year when fall comes, has her family in Michigan ship her fallen leaves.
Though she is firmly planted in the sandy, season-less region somehow her choice to live there cannot squelch the yearning of crisp fall colored leaves, cool breezes, and the promise of winter in the distance.
When faced with doing without, one becomes super sensitive to what others can barely recognize. I suspect my sister who lives in San Francisco -- devoid of seasons -- will visit here one day and be like a dog who hears high pitch sounds unheard by humans. Winter will feel like she's in Alaska experiencing sub-zero temperatures.
I haven't fully decided if I could be content in a world without seasons, but I do know very well the feeling that comes over me when I have been away to such parts and I fly over carpets of trees and hills. I know I'm home and even the humidity feels like a welcoming friend that causes me to conclude the Appalachian region is a beautiful mess of wild, wonderful greatness.
The girl in Florida, we are similar. She sends for leaves the way I send for cooking ingredients indigenous to other regions. Sure, I do my fair share of complaining when I can't find kaffir leaves and I know good and well large supermarkets in bigger cities carry these items. However, the drive home usually sways my frustration when I see the foliage people in bigger cities might not see every day the way I do. I'm cured -- until, that is, the next hunt and seek for this or that ingredient proves unsuccessful.
It does, however, cause me to expand my culinary creativeness and make do with what I have. This warm delicious beef pie is a meal that entertained ingredients I could find right in my refrigerator. This is a perfect end to a crisp fall day.
BEEF POCKET PIES
1/2 lb. ground beef
1/2 cup mozzerella cheese
6 red cherry tomatoes, chopped
1 clove garlic, chopped
1/4 cup red onion, chopped
1/2 lemon, juiced
1/4 cup chopped cilantro
1 pkg. pita pockets
Preheat oven to 400 degrees.
In a bowl, combine all the ingredients like you're going to make a meat loaf.
With a spoon slide in a spoonful of the mixture into a pre-sliced pita pocket.
Repeat until all pitas are filled. Place on a lined baking dish.
Brush with olive oil. Bake at 400 degrees for 20 minutes. Serve with your favorite dipping sauce.
Janet McCormick is the author of "10-Minute Meals" and owner of Let's Eat in Huntington. She lives in Lawrencev County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.
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