Tag Archives: white whole wheat flour

Spinach, Mushroom and Onion Calzones

15 Mar

Calzone

I think of calzones as portable little pizzas. Minus the sauce of course, which is probably why I enjoy them so much. You see, I’m not a huge fan of tomato sauce. I did serve these with sauce from a jar on the side but Michael didn’t even use it. He said they were perfectly delicious without the sauce.

For the Dough
Ingredients:
2 cups white whole wheat flour
2 tsp yeast
1/2 tsp salt
11/2 cup warm water (approx. 105o)

Directions:

  1. Combine the flour and yeast into the bowl of a mixer fitted with a dough hook and stir
  2. Continue mixing as you slowly add the water and salt. Mix until the dough forms a ball on the hook.
  3. Transfer the dough into a bowl greased with olive oil and cover with a towel. Allow the dough to rise in a warm place (I put mine in the oven with the light turned on) for 1 hour.
  4. Uncover the dough and punch it down. Lightly flour a countertop and lightly knead the dough into a ball. Roll the dough into a log and divide in half for larger calzones or quarters if you want small ones.

Calzone-Vegetable-Mixture

For the Filling:
Ingredients:
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 cups uncooked spinach
1 cup mushrooms, chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp red pepper flakes
1 tbsp olive oil
salt and pepper to taste

Directions:

  1. Preheat oven to 400o
  2. Heat the olive oil in a pan over medium heat. Saute the onions until they are clear, about 5 minutes. Add the mushrooms and spinach and cook until the spinach is bright green, about 3 minutes.
  3. Add the garlic, red pepper flakes, salt and pepper and stir into the vegetable mixture. Remove from heat and cool.
  4. Mix the ricotta and mozzarella in a large bowl. Add the cooled vegetable mixture to the cheeses and mix well.
  5. Roll the divided dough into circles and fill half the dough with the filling, leaving about a 1/2 inch between the filling and the end of the dough.
  6. Fold the unfilled half of the dough over to cover the filling and press and fold the edges together.
  7. Transfer the calzones to a baking sheet lined with parchment paper and bake until golden brown, about 25 minutes.

Calzones-Uncooked

As always, enjoy!

Do-si-do Inspired Cookies

13 Mar

Do-si-dos

Who doesn’t love Girl Scout cookies? My favorites are the Tagalongs and Do-si-dos. What I don’t love is all the junk that they put into those cookies. As usual, I was left with not choice but to make my own. To say these cookies were a labor of love is an understatement. I have baked batches of these cookies everyday, trying to match that addictive flavor. After countless batches, I finally nailed it! While I can’t say these have less fat, I can say that they don’t have any fake junk. And, in my book that’s a success.

Another key part of this cookie was the fresh peanut butter I used. You can get freshly ground peanut butter at any Whole Foods, which is what I used to buy. But being on a tight budget, spending $5.99 per pound on peanut butter isn’t really an option. So, I’m making my own. And it’s delicious!

I must give a BIG thanks to my wonderful taste testers: my husband, my sister, brother in-law, and the plumber. Yes, you read that correctly. What can I say, Michael makes friends quickly. In addition to fixing our sink, he actually gave me some very useful feedback. I really appreciate all the cookies you ate. I’m sure it was very hard on all of you. 🙂

Do-si-do-full-plate

For the Cookies:
Ingredients:
11/2 cup white whole wheat flour
1/8 tsp baking powder
1 cup rolled oats, roughly chopped
1/2 cup sucanat
2 tbsp maple syrup
2 tbsp coconut oil
1 tsp pure vanilla extract
1/4 cup almond milk
15 tbsp peanut butter (amount will vary depending on how big or small you make the cookies)

Directions:

  1. Preheat the oven to 325o
  2. Give the rolled oats a few pulses in the food processor. Transfer the oats to a bowl and mix in the flour and baking powder.
  3. In a mixer fitted with the paddle attachment, mix the sucanat, vanilla, maple syrup and coconut oil on a low setting until you form a creamy mixture.
  4. On the low setting, add the flour and oat mixture.
  5. With the mixer running, slowly pour in the almond milk.
  6. Line two baking sheets with parchment paper. Roll a tablespoon size of the batter in your hands to form a ball.
  7. Place the ball on the baking sheet and flatten with your palm. Repeat with remaining batter.
  8. Bake for 20 minutes, rotating the baking sheets 180o half way through.
  9. Cool the cookies on a rack. Once cooled, pair the cookies based on size and spread 1 tablespoon of peanut butter on one cookie and press the other cookie into a sandwich.

Do-si-dos-close-up

For the Peanut Butter:
Ingredients:
1 lb roasted and unsalted peanuts
2 tbsp maple syrup
3-4 tbsp peanut oil

Directions:

  1. Add the peanuts to a food processor fitted with an S blade and begin to process.
  2. Add the maple syrup and peanut oil through the feed tube and process until a paste is formed.
  3. Store in a sealed container in the refrigerator.

As always, enjoy!

Vegan Blueberry Pancakes

5 Mar

Pancakes-Cooked

Who doesn’t love pancakes, especially for dinner! The other night I decided to change things up and make “brinner” as Michael likes to call it. He also said that these were the best pancakes he has ever had. Another bonus is that they re-heat really well. Just throw them back on the griddle or into a skillet and you’re good to go!

Just a note, I used King Arthur flour which is higher in protein than other whole wheat flours. As a result, the flour soaks up a lot of moisture so I need to use more almond milk. If you use all-purpose flour or another type of flour, you may need to decrease the amount of milk.

Pancake-Batter

Pancakes-Cooking

Ingredients:
2 cups white whole wheat flour
2 tsp baking powder
21/2 cups milk of choice (I used homemade almond milk)
2 tbsp ground flax
2 tbsp water
2 tbsp maple syrup
1 tsp vanilla extract
2 tbsp melted coconut oil
1/2 cup blueberries

Directions:
Makes approximately 12 pancakes

  1. Combine the flour and the baking powder in a large bowl
  2. In a small bowl, mix the ground flax and water together to make a paste (vegan bakers use this mixture as an egg substitute). Add the maple syrup, vanilla and coconut oil to the flax and mix together
  3. Add the flax mixture and milk to the flour and stir until just combined. Be sure not to over mix, you don’t want the batter to get thick
  4. Stir in blueberries to the batter
  5. Heat oil on a griddle or skillet over medium heat
  6. Add about a 1/4 cup of batter to the pan or griddle. The edges of the batter will begin to bubble when the pancake is ready to be flipped over

As always, enjoy!