Homemade Calzones

 Calzones

An Easy Recipe for work-ahead convenience


It is handheld comfort food.  It’s a frozen convenience meal that everyone actually asks you to serve.  Plan an 1 ½-2 hour session to make these ahead, and you can have as many as 4-5 separate dinners in the freezer!  That’s a great return on investment for your time, and it’s peace of mind—because having something stashed away for that later-than-expected dinner means you are less likely to eat something you will regret. 

 

 

 Easy Recipe for Calzones

 

You will need a Large Dumpling, Empanada Press.  This thing is great for sweet & savory recipes.  Who wants one more gadget?  How about a better question, can you live without one?

 
 Years ago an older Russian woman was convinced she would teach me how to make a piroshki (not too unlike the shape and size of a calzone, really).  I frustrated her, she yelled in a language I did not understand, and my hands were smacked several times.  In full disclosure, Wilson chuckled to himself because he had to put up with her every day since she was his teacher and he could understand all of her admonishments.  I cried.  I, a grown woman, cried over my piroshkies and was rather traumatized by the whole three-hour event.  In fact, I was so traumatized by it that as I was crying, I fumbled with my keys and managed to lock my house & car keys IN my car & had to call the locksmith.   True story.  So for me, the answer is YES!  Just get the press, already!  Really, anything stuffed inside of a bread pocket is delicious, kid-friendly, travel-friendly, freezer-friendly, & convenient. 

Large Dumpling Press 

Your end result will be more visually appealing with the large dumpling (or empanada) press.  The bigger problem for me when I’ve made them without the press is that if I tore my dough or did not seal the edges well, the contents would spill out.  That makes pan cleanup a real chore, and ruined the prospect of eating them on-the-go (which is the best part of these—they are just as good cold, so take them camping or pack them for lunch).

 

I make two separate batches at a time.  If I double this recipe, I will get 20 calzones for the freezer & a pizza crust for tonight’s dinner. 

Use your favorite pizza toppings as the stuffing!

 

 

 Calzone Recipe

  

4 cups warm water

4 tsp.  instant yeast

8 1/2 cups home-milled flour, an extra cup for dusting

4 tsp. sea salt

Pizza sauce  (a double recipe takes 1 whole jar)

Mozarella cheese

Toppings of choice

4 tbs. olive oil

¼ cup Pizza Seasoning or Italian Seasoning , optional (I use this on the pizza, not the calzones—personal preference)

 

 

1)       Mix yeast into the warm water and let proof for 10 minutes.

2)      Add flour and salt, barely mixing it until the dough is just sticky. 

 

3)      Cover and allow to rise for approximately 1 hour in a warm place.   

 

 4)      After the dough has risen, separate into 8 equal halves, these should be balls that fit nicely into the palm of your hand. 

 

5)     Roll each ball into a flat circle and add flour liberally to keep from tearing the dough.  Make the circle wide enough that it will stretch to the teeth of the dumpling press.

 

6) After you place the dough circle onto the dumpling press, add approximately 3 tablespoons of topping (do not overflow it, it might rip a hole into your calzone).

 

7) To close the calzone, fold both sides up simulatenously, balancing the center part of the dumpling press flat onto the table.  This prevents it being pushed out the back of the maker.  If you find this is happening, carefully push the calzone back through the opening to prevent ripping. 

 

8) If there is too much dough on the edge, rip it off.

 

9)      Brush olive oil liberally onto the top of the dough. 

 

10) Bake at 350 degrees for 20 minutes on a greased and floured sheet.

 

 

 Easy Recipe--Calzones

 

Enjoy,

Chaya

 

 


All pictures are property of Pantry Paratus.  Please feel free to pin or share them, but keep the original attribution.  Thank you.


 

 

 

 

 

 

 

www.Hypersmash.com

 

 

Chocolate Truffle Recipe: 4 nourishing ingredients for this no-bake treat

Chocolate Truffle Recipe: 4 nourishing ingredients by Pantry Paratus

Chocolate Truffle Recipe

Only 4 nourishing ingredients for this no-bake delicacy

 

A Nourishing Truffle Recipe

I have never been so keenly aware to the superfluous –and harmful–ingredients used in some of my favorite indulgences.  Now that we have identified food allergies within our family, we cannot “cheat” on our whole foods (real, nourishing, traditional food) diet.  Oh, and did I ever cheat.

Chocolate Truffles

I created this recipe to reinvent one of my favorite indulgences–the classic truffle.  This truffle has the look, the melting sensation in your mouth, the spark of a perfectly balanced topping, and the deep rich chocolate aftertaste that instinctively required you to close your eyes and savor.   

 Here is the catch: this nourishing truffle recipe should make a full dozen.  You cannot eat every other one for me to keep my promise on that. See my remnants: 

 Chocolate Truffles

 

 Nourishing Chocolate Truffle Recipe

 1.  Soak the nuts for approximately ½ hour (overnight is really best for your health, but not necessary for the recipe).

2. Put the nuts and honey into your food processor until a smooth paste.  Add Frontier Organic Hot Cocoa powder and salt; combine until a thick, sticky paste.

 3. Place the batter into the freezer for 20-30 minutes  (just put the whole food processor bowl in there). 

 4. Once they have been stiffened in the freezer, roll out the balls onto a flat surface covered in the toppings of  your choice.  I use more cocoa, homemade dehydrated orange peel, and sesame seeds

 5. Place truffles onto baking paper in a pan, and store in refrigerator.

 Truffled,

Chaya

Looking for something more gourmet?  Check out this downloadable!


Looking for the ingredients?

Explore Baking at Pantry Para

Please feel free to pin or share any of the pictures, but please keep proper attribution.  They are property of Pantry Paratus.

 


 

 

Do Ahead Meal: Pea & Lentil Soup

Do Ahead Meal: Pea & Lentil Soup

The Dinner Is in the Jar: A Video Recipe

 

Pea & Lentil Soup from "Dinner Is In the Jar"

 

Today, let’s line up the Mason Jars, dump in wholesome ingredients, and create a very delicious “pre-packaged”, “do ahead” meal with very little time, money, or effort involved.  In fact, watch the video below to see this easy dinner idea. 

 

 

 

Easy Meals

The recipes included in this book give a great variety to your pantry and are nutritious. 

I always have do ahead meals in my pantry for:

• Dinner guests with short notice

• A day away from home (crock pots rule!)

• When I am feeling under-the-weather or overwhelmed

• Or when nothing else sounds yummy–these are proven recipes & your family will develop their own favorites.

 

 

Great Gifts

This year, we used this particular recipe as the gift for our neighbors at Christmas.  It is a proven favorite around our house, and they have enjoyed it as much as we do– I am still getting comments of thanks whenever I run into them!  Everyone appreciates something that took time to make, and everyone appreciates food!  In an era of “fast food”, it seems that people have a greater sense of enjoyment from a simmering pot on the stove.  There are so many great recipes from “The Dinner Is In the Jar” that work as great gifts–this is just the one that we used.

 

 

–Enjoy–

Chaya

 


 

Looking for some of the items you saw in the video?

Click the picture below to shop for the items used in this easy dinner idea.

Dinner Is In the Jar      Tattler Reusable Canning Lids Palouse Brand Green Split PeasPalouse Brand Lentils

HyperSmash

Oxygen Absorbers, 50cc Bulk Spices & Seasonings

The End of the Harvest: Preserving Apples & Potatoes

The End of the Harvest

  Preserving Apples and Potatoes

 

Apple Rings in the Center

 

 

Farmer’s Market season is well over now, and oh how I am missing those beautiful summer days.  There is a rumor that one neighbor still has u-pick cabbage and kale, but for the majority of the produce—summer has been eaten or root cellared or “put up”.  As any standard year, I had a bounty of some things and only teases of others.  It is why I preserve the bounty—next year may not fare so favorably in what served as this year’s redundancy. 

 

There are several things you may have been keeping in cold storage that can stay there much longer if you prefer.  I am beginning to think that I am not the best at that method, because I begin losing food to poor quality if I am not constantly checking and maintaining the conditions.  We do not have a true root cellar right now (but I caught hubby reading this book, so I’m sure it’s coming next summer).    I have to just maximize these garden foods through delicious recipes designed to feature their homegrown flavors.

 

When it comes to onions, potatoes, apples, and garlic, I do use the cold storage method during the craziness of harvest time.  But this time of year when food preservation has normally come to a standstill, I pull them out of the cupboard and preserve what is noticeably more than we can eat within the next 2-3 months.  Truthfully, I prefer to have many of these foods in their dehydrated form because of the flavors and versatility.  A cold storage apple becomes “mealy” to me about 4-5 months (again, I need that true root cellar!), but an apple ring?  I can hardly keep those on my shelf!

 

Apple Rings

 The standard apple ring is simple.  Use your apple corer to make the rings.  Fill a large bowl with water and either some lemon juice or citric acid, and then drop the apples into that bowl until you are done coring/peeling them.   Our family prefers apple rings to be peeled, and I think most people do, because the peel gets a tough texture on the dehydrated apple ring.  When your bowl is full, place them on the Excalibur dehydrator trays, turn it on and walk away!  These are so delicious by themselves. 

 

Apple Rings

 

You can often find a bag of them in my glove compartment or diaper bag as an emergency snack-of-choice.  If you do them as listed above, they are perfect for snacking or for baking (remember to add extra water to your recipe to make up the difference for having used a dehydrated fruit).   My children have decided that their adopted “grandma” makes them better than I do, though, because after using lemon juice she sprinkles them with cinnamon and sugar before dehydrating!

 

Potatoes

A homegrown potato cannot be beaten by its store-bought counterpart.  Ever.  And so I must argue for cold storage on those, unless you are getting too many eyes and black spots.  This time of year, storebought potatoes are generally on good sales with Thanksgiving over and I will often stock up.  Our potato patch does not currently sustain our family through the year (it is a goal for next summer, though!). 

 

I prefer a store potato in its dehydrated form.  They tend to be dry and dull-flavored anyway (can you see my gardening bias showing through?), and a dehydrated potato slice saves the day on a weary “what’s for dinner” kind of evening?  

 

Dehydrated Potatoes

 

First, you must boil the potatoes until they are soft in the middle.  You cannot skip this step!  You do not want to over-boil them until they are falling apart, but just until soft.  I say that this is about a half hour.  I throw them into a metal bowl and place it into the refrigerator.  I save the potato water for the next day’s bread baking.  Once the potatoes are chilled, peeling is easily achieved with a paring knife.  Next, you will want to pull out your Nesco Food Slicer.  Remember, even slicing means that food will dehydrate at the same rate in your Excalibur.  Pop the slices onto the tray—it is really that easy. 

 

Potatoes on tray

 

Dehydrated potatoes reconstitute in a saucepan of water in about 15 minutes.  So my go-to meal is this:  I start the saucepan of water and dump potatoes in right away.  I pull out the cutting board and slice an onion and whatever veggies I might have on hand (Carrots? Cabbage? Garlic?).  By the time I’m done with that, the potatoes have rehydrated and everything is ready for a buttery skillet.  15 minutes in a skillet with whatever leftover meat I found in the refrigerator, served with homemade sauerkraut and…WOW!  It’s a delicious home cooked meal and an extremely healthy one in…about 15 minutes worth of work. 

 

Enjoy,

Chaya

 

 


 

Proviso:

Nothing in this blog constitutes medical advice.  You should consult your own physician before making any dietary changes.  Statements in this blog may or may not be congruent with current USDA or FDA guidance.

 

 

 

Dehydrator Recipe: Coconut Sesame Cookies

Coconut Sesame Cookies

A Dehydrator Recipe

 

Coconut Sesame Cookie

 

I have always been a huge fan of Indian cookies and desserts; they use such savory ingredients in such sweet ways, such as pistachios, garbanzo flours, even cardamom and yogurt find their way into the dessert menu.  I developed this recipe from the flavors found in an Indian cookie combined with the modern convenience of the Excalibur Dehydrator.  I am sorry I do not know the name, but if this recipe sounds familiar or if you try these at home and they take you to another place–please let me know the Indian name in the comments below!

 

Coconut Sesame Cookies on Paraflexx Sheets

 

Watch the video for the quick how-to on this cookie.  It’s so incredibly simple! 

The recipe is below the video.

 

 

 

 

Coconut Sesame Cookies

2 Cups Sesame Seeds

1 Cup Shredded Coconut

3/4 cup Sucanat (or brown sugar *)

1/2 cup water

 

1)  Toast sesame seeds in a dry skillet.

2) While seeds are toasting, put sucanat and water in a saucepan and melt, with frequent stirring, over medium heat.

3) Once the sucanat has melted, add the shredded coconut and toasted sesame seeds.

4) Roll into balls on paraflexx sheets** and dehyrdate at 115° until dried into a glazed cookie.

 

*  Drying times vary.  I have made this several times, but the consistency of the melted sucanat will greatly influence drying time.  I find that brown sugar took much longer to dry–and it is not nearly as good for you! The flavor is the same, either way.

** This recipe in these quantities consistently takes 3 paraflexx sheets.  These sheets minimize the stickiness in your dehydrator and keep the cookies together as the glaze hardens.

 

Enjoy!

Chaya


Looking for these tools?

Paraflexx Sheets for Excalibur Excalibur Dehydrators

 

SucanatSesame Seeds

 

 

Homemade Ravioli

ravioli in Chaya's kitchen

Homemade Ravioli

Techniques & Tools

Ready for Guests: Ravioli

 

Homemade Ravioli is the world’s best make ahead meal…the flavor compares to nothing you can buy in the store, and unexpected dinner guests can have a gourmet meal in 10 minutes flat (with the help of the freezer, of course).  I have made ravioli multiple times but I did them the “old fashioned way” that meant I was cutting and stuffing the squares by hand.  Delicious though they may be, the presentation was lacking.  They always looked rough (especially since my kiddos like to help).    I’m really excited about the simplest tool that transformed my end result!  Some people prefer to do it the hand-shaping way with a ravioli wheel, so we have one in stock if that’s your preference; but today I’m going to show you my favorite cheat for homemade ravioli–the ravioli press.

 Start with a basic pasta recipe.  If you do not normally put eggs in your pasta, I do recommend them now, because you will be manipulating the dough and the egg serves to hold the dough together very well.   I also recommend using your pasta machine to roll the pasta out into sheets; it’s way too difficult to get them thin enough by hand (and takes longer, too).

 For your filling, consider anything that suits your fancy…such as cheeses, sausage, spinach, pesto, pumpkin, the list goes on.   The pictures below were taken with the following recipe:

½ cup ricotta cheese, 3 cheese Italian, Cheddar Cheese, and sausage.   Mix in 2 eggs and salt & pepper to taste.    

 

So here is how to get ravioli to look like this:

 Ravioli

 

(1) Place one strip of dough over the frame of the ravioli maker.

Step 1: Place Dough over Ravioli Frame

 

(2) Press the dough into the frame with the indented tray.

Step 2: Press dough into frame with indented tray

 

(3)Fill the pouches with the filling as desired (don’t overstuff!), and place a second strip of the pasta dough over it.  Press the strips together with your fingers. 

Step 3: Add filling

Tip:  A few drops of water or egg white run in between the strips will help create a good seal.

 

(4) Seal by running a rolling pin over the top of the dough-covered frame, gently at first and then increase pressure until the zig-zag edges of the frame are visible through the pasta.

Step 4: Use a rolling pin

 

(5) Remove ravioli from the frame by tapping them onto the counter.

Step 5: Tap out of the frame

 

(6)Trim out squares using a ravioli wheel or knife.  Remove excess dough and re-roll.  Repeat the procedure until the dough and filling are used. 

Step 6: Trim Ravioli

 

(7) Place ravioli on a heavily floured cookie sheet and let dry for 1 hour.  Turn over and let dry for another hour.  Put ravioli in the freezer and thaw before cooking…

OR…go ahead and cook the ravioli for 8 minutes or until tender.  Remember that the cooking time will vary depending upon your dough’s thickness. 

 

Tip:  If making a pumpkin ravioli filling, serve with a sage butter sauce!  Yum!

 

Enjoy,

Chaya

 


Looking for the right tools?

Atlas Pasta Machine

        Stainless Steel Rolling Pin

Pasta Maker (Machine)          Marble Rolling Pin

 

Ravioli WheelRavioli Maker with Press

Ravioli Wheel                Ravioli Maker with Press

 


Pictures courtesy of Norpro, with the exception of the flour-dusted table–that’s my delicious mess.

 

Recipe for Striped Bass or Rockfish

Recipe for Striped Bass

A day out angling in the Chesapeake, the kind of phone call you have always wanted to get

 

Fried striped bass

 

While passing through DC recently for business, I get a phone call from an old Army buddy who wanted to know if I was interested in going angling in the Chesapeake for striped bass or rockfish.  It was the kind of phone call you always want to get, but let’s face it, how often does that really happen? 

 

Wilson holding the Striped Bass

 

Early on a Saturday with the last few of those precious sunny, clear, t-shirt days left in the fall we set out on a charter fishing trip for stripped bass or rockfish.  Not being from the Chesapeake area, I have to say that I never ate this fish before—but you know what they say about the worst day fishing . . .

 

As it turns out the fish is a firm white meat that cooks up tender and delicious—definitely worth the early wake up and Dramamine®.  Now down to the serious business of eating the catch.  First is the Filleting process which is deftly handled here in this video by first mate Steve (who shockingly only works for tips).

 

 

 

 

For the next part, I called the one expert I know on how to cook these beautiful fish, my Mommy-in-law.  Normally recipes in the Midwest list “half an egg shell” as a legitimate unit of measurement—no, I am not kidding you on that.  Below are the tried and true steps to genuine Midwest cuisine (using approximations for measurements):

 

Ingredients:

Four fillets of striped bass or rockfish

2 cups corn meal

3 eggs

Half cup of whole milk (raw milk is best where ever it may still be legal)

1 Tablespoon of Old Bay® seasoning

Salt and pepper to taste

2/3 cup of lard in a cast iron skillet

 

Steps:

Melt the lard in the cast iron skillet, other industrial seed oils may work as well here, I cannot say since we do not use them

 

melt lard

 

Beat eggs and milk together, set aside

 

eggs and milk

 

If you are making your own corn meal with a grain mill (gold foilie star for you) then start there, if using bagged meal (recommend stone ground corn meal) add 2 cups to a flat baking dish

 

Stir salt, pepper and Old Bay® into corn meal to create a breading mixture

 

salt, pepper, corn meal and Old Bay

 

Rinse off any blood from fillets and pat fillets dry with a paper towel

 

cut striped bass fillets

Dip fillets (TIp: I found that half fillets were more manageable than whole fillets) into egg then into corn meal.

 

dip fillets in egg batter

 

dip fillets in corn meal

 

Optional: for that real Midwest breading, double dip the fillet back into the egg and then the corn meal

 

double dip in egg batter

 

Place fillet in hot grease, cook until brown, then flip  (add grease if needed)

 

place fillet in hot grease

 

Place fillet on paper towel in a dish

 

Serve with favorite sides

 

Fried striped bass

 

 

That is it.  This is a time tested recipe, and I am sure that there are more complicated variants, but by applying Occam’s Razor I am to the table enjoying my catch quickly.  Let me know if you get to try this delicacy, just leave a comment below. 

 

Wilson

 

Pro Deo et Patria

 

 

Proviso:

 

Nothing in this blog constitutes medical advice.  You should consult your own physician before making any dietary changes.  Statements in this blog may or may not be congruent with current USDA or FDA guidance.

 

Photo Credits:

All Photos by Pantry Paratus

 

 

Garden Fresh Chicken Salad Recipe

Garden Fresh Chicken Salad

A Twist on an old favorite

Hello from Montana.  Our weather has been beautiful lately, with the warmth of the sun and gentle breezes.  This is the time of year when you are thankful for your garden, for the effort and foresight you put into it in the form of grunting and sweating.  But now? Now, you taste victory over that drought, those weeds, and that deer that got into the garden a few weeks ago.

 

Sugar Snap Peas straight from the garden

 

Chef Nancy taught me the importance of re-working leftovers into something even better as the days move forward, and I did that with this twist on everybody’s basic recipe for chicken salad.  The inspiration came in the form of picking the day’s harvest.  Highlight the best of your harvest, and do not feel the need to stick to this recipe exactly.

 

Chicken Salad

 

The white beets stole the show.  They are much milder than their bolder cousins—and less messy.  Having boiled them for dinner the night before with a taste of honey, they provided a slight crunch to the salad that almost fooled you into thinking there were water chestnuts in there.

 

Chicken Salad Mixture before sauce

 

The honey was the perfect compliment.  If you are using white beets that were not sweetened with liquid gold, let me suggest adding a tablespoon to the final recipe.

 

Sugar Snap Peas with Chicken Salad

 

Garden Fresh Chicken Salad Recipe

  • 2-3 cups shredded chicken
  • ¾ cup raisins
  • ½ cup raw sugar snap peas, peeled (or try whole, chopped)
  • 1-1 ½ cups sliced white beets (boiled and sweetened slightly with honey)
  • ½ cup-1 cup mayonnaise (based upon ingredient quantities)
  • Salt & pepper to taste
  • Sprinkle of dill—optional

Mix dry ingredients, carefully blending the in the white beets, then add mayonnaise and seasonings.  There are plenty of other chicken salad recipes, but our highlights your hard work in the garden.  Enjoy this chicken salad sandwich recipe on fresh bread, pita, or crackers, lunch in 5 minutes!

 

–Chaya

 


All pictures are property of Pantry Paratus.

 

Parenting, Peels & Pinwheels: Confessions, Dehydration, and a Recipe

Seven years old, sitting in the Radio Flyer wagon with my best friend, handle turned in and racing down the steep hill, middle of the road.  Thrilling, fun, and scary.  Fast forward 28 years.  Parenting.  I have not experienced the outer rim of sanity since I was seven years old and flirting with a traumatic brain injury, and here I am.

 

I was excited about converting this recipe for you.  I’ve re-written and adapting old ones, knowing what I do about flavors and textures, aesthetics.  For a week I’ve anticipated this day when I knew I’d have time to attempt these delicious and gourmet cookies.  I’ve cheered and assigned duties (“you scoop sugar” and “can you crack that egg for me?”) and I’ve had those grandiose delusions of being Mom of the Year with baking time—and I succumb to this emotionally destructive roller coaster practically daily (the “oh yeah, THIS will secure the ‘Mom of the Year’ title!” delusion).

 

Everything was going well.  Kids were having fun.  And then they got bored and meandered off.  The pinwheels were rising on the cookie sheet, covered with a tea towel. The most beautiful ones on the first sheet inspired my photographic creativity and I thought “THESE will be the ones for the pictures, for the blog!”   My four year old decided to come join in again, and touches the edge of the cookie sheet which I had haphazardly shoved to the edge of the table…not the edge, just beyond the edge.  His little hand hit the corner and flipped the cookie sheet into the air.  Pinwheels indeed pinwheeled into the air, beautiful cream cheese pinwheels spinning in slow motion, crashing onto the floor.

 

My reaction was immediate—I drew a deep breath which was to be exhaled in some form of overdramatic disappointment, and on the exhale I looked down.  A beautiful baby boy stood before me, his blonde hair sticking up in the back, his blue eyes welling up with tears, his lip quivering.  I exhaled deeply.  I wanted to scream about how he ruined them.  I wanted to shout “OOOOOUUUUTTTT OF MOMMY’S KITCHEN!!!”

But what was my prayer just this morning, about the atmosphere in our home?  Dear Lord help me!  He stood there looking up, with teardrop-shaped eyes and a look of utter fear and disappointment on his cute little cheeks, his fingers clutching the brown neck strap of his CARS movie apron.

 

“Peanut, do you know you are more important to me than cookies?” The muscles in his face relaxed and he dropped his hands to his sides, making eye contact.

 

And you know what, the cookies taste better than they look.  I was at a friend’s home last week to make Challah bread with her.  She was kneading and looked up to tell me, “I always pray for the eater when I knead.  My most important ingredient is love.” Kneading Challah

So I could have had perfect pinwheels.  The picture would have been beautiful, you might have forwarded the link on Facebook, and everyone would forget them two days later.  But I would have not experienced the love of sharing cookie-baking time with my children.  My son might not learn what a cup of something looks like, or what it means to whip the egg white.  And I might have permanently damaged a hurt little boy who needed unconditional love in the face of his mistake.

 

So my cookies, this time, were made with love.  I hope that you enjoy this recipe.

 

Dehydrating Orange PeelDehydrating Orange Peel

Be very sure to by organic and/or local oranges if at all possible.  If not, please wash them extremely well with a vegetable wash to get any type of residue off of the peel.   Simply grate the peel, place it onto a paraflexx sheet, and approximately 12 hours later you will have dehydrated orange peel for your pantry!

 I would put this recipe into an Intermediate category because of the number of steps and the various rise times.  Also, these are not very sweet cookies and compliment a cup of tea very nicely! My husband thought that a few minor modifications would transform this into an appetizer recipe!

Oh, and make sure you don’t dangle your cookie sheets off the edge of the table!

Pinwheels

Orange Cream Cheese Pinwheels

Makes 2 dozen

 

  • 3 3/4 cups flour (soft white is best)
  • 1/3 cup brown sugar
  • 1 Tbs yeast
  • 1 ½ Tbs grated orange peel (less if dehydrated)
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup butter
  • 1/4 cup water
  • 1 egg
  • 1 egg white

FILLING:

  • 1 (8 ounce) package cream cheese
  • ¼- ½  cup brown sugar
  • 1 Tbs lemon juice
  • Chocolate Chips, optional, or…
  • Apple Butter, optional

EGG WASH:

  • 1 egg white
  • 1 teaspoon water
  • Powdered sugar, optional

 

Step 1: In a mixing bowl, combine 2 cups flour, sugar, yeast, orange peel and salt. In a saucepan, heat milk, butter and water just until the butter has melted, and then add it to the dry ingredients. Stir just until moistened. Whip the egg & egg white in a separate bowl for 2 minutes. Stir in enough remaining flour to form soft dough. Cover and let rest for 10 minutes. Turn onto a lightly floured surface. Roll out into a square and cut into smaller squares (approximately 3 inches).

Cut into squares

Step 2: In a saucepan (re-use the original from step 1), warm/melt the filling ingredients, careful not to burn (or use the microwave for 15 seconds).  To form pinwheels, diagonally cut dough from each corner to within 3/4 in. of the center. Then put the dime-sized dollop of filling into each one, placing a chocolate chip or two in there if desired.  Fold every other point toward the center, overlapping pieces. Pinch to seal at the center. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 30-45 minutes.

Cut slits, dab of filling

Step 3:  Grease cookie sheets. Beat egg white and water; brush over pinwheels. Sprinkle with sugar, extra orange peel, or leave plain. Bake at 350 degrees F for 15 minutes or until lightly browned. Remove from pans to cool on wire racks.

 

ENJOY!

Sausage-Stuffed Apples

Sausage Stuffed Apples

yummy version of this back-to-basics easy recipe

 

Whenever a baked apple is part of the main course, invite me over!  This is an easy recipe I have made many  times over—I use the term “recipe” loosely.  Think of this sausage and apples recipe as more as a “guide.”

 

 For a recipe like this one, you will need the handy-dandy tool like this one: 

 

 Apple Corer

 

 

                                              Ingredients:

                                              8 apples, cored and halved into the top and bottom

                                              1 lb pork sausage

                                             2 tbs ground sage

                                             ½ cup maple syrup (approximately, to taste)

                                             1 cup chopped walnuts

                                             Olive oil

Preheat oven to 375 degrees.

-Place apples cut-side-up in a greased baking pan.

-In separate bowl, mix the sausage, sage, maple syrup, and walnuts.

-Stuff the apples with the sausage mixture.

-Drizzle olive oil on top.

 

 Bake for approximately 45 minutes. 

 

sausage stuffed apples

 

As for side dishes that you could serve here to along with the sausage and apples, I like to either include fried red cabbage, sliced potatoes or carrots. 

 

These sausage stuffed apples are a hit with the children, so give them a try and let me know what you thought of them by leaving a comment at the bottom.

 

Chaya

 

Recipe: Apple “Oatmeal Cookie” Granola

Apple Oatmeal Cookie Granola

Easier than a “no bake” oatmeal cookie

 

I named this recipe “oatmeal cookie” because that is the closest I can come to the emotion that overcame me as I bit into this granola.   

 

Oatmeal Cookie

 

This is made in your Excalibur dehydrator, using Paraflexx sheets.  You will set the temperature to approximately 125° F and allow it to run overnight.  At least, that is what I did but it was so perfectly crisp that I do believe less time or lower heat might be possible.  If you prefer “living foods” closer to raw, try a lower temperature—either way you will still end up with a healthy oatmeal cookie like product. 

 

The yield for this recipe was three trays. Play with the ingredients.  For instance I did not use all raisins, I combined them with dehydrated berries from my pantry.  I also mixed walnuts and pecans because I could not decide between the two. 

 

 

recipe for oatmeal cookie

 

5 medium apples, sliced and peeled

6 cups rolled oats

1 cup nuts

1 cup raisins

Dehydrated crumbled raspberries, to taste (optional)

1 cup maple syrup

2 cups warm-hot water

 

 

In a separate bowl, mix the maple syrup with water.  Set aside.

 

 

 Maple Syrup Mixture

 

 

In a large bowl, mix all of the other dry ingredients for this no bake oatmeal cookie.  Stir in maple syrup mixture. 

 

Mix Dry Ingredients

 

Dump mixture onto dehydrator trays.  Turn on the dehydrator and forget about them until morning, and then enjoy your chewy oatmeal cookie with your yogurt!

 

This is a great snack recipe for kids.  Give this recipe a try and tell me what you think below in the comments section. 

 

Chaya

 

 

Apple Butternut Squash Soup

Apple Butternut Squash Soup

Autumn in a bowl!

 

Apple Butternut Squash

 

Apple Butternut Squash anything makes me excited it is autumn.  Oooh, am I ever excited about leftovers for lunch!

I served this apple butternut squash soup with my bread—with one main exception!  When I was ready to bake bread this week, I realized all-too-late that I did not have enough honey.  Without time to run to the store, I substituted ½ cup molasses instead.  My bread was rich, dark, and moist.  It has a complex flavor that any true bread-lover would savor.  It was a perfect pairing (with real butter) to this warming and filling soup.

 

 

Notes:

* This butternut squash apple soup can easily be vegan—substitute vegetarian broth and a nut milk for the cream.

* I love the rich flavors of the spices and so I am personally heavy-handed.  I add more than what I listed for you.  You will need to use your discretion on the amount of the spices.

* This apple butternut squash soup recipe is creamy, rich, and more filling than most.  Hubby and myself only ate one bowl and were full.  If you are forever looking for a meatless meal that actually fills you, this is it!

 

Apple Butternut Squash Soup

1 yellow onion, chopped

5 small apples, chopped (no need to peel)

2 butternut squash, steamed or boiled

1 quart liquid broth (I used home-canned turkey broth)

½ cup water

1 quart half-and-half or thick cream (ideally cream from raw milk where it is legal)

½ stick butter

1 tsp lemon juice

3 bay leaves

1-2 tsp dried nutmeg, to taste

3 tsp dried sage

1-2 pinches salt, to taste

Pepper to taste

 

Directions:

 

Sauté onion and apples in butter.  Add chunks of squash to a cast iron skillet, along with the lemon juice, bay leaves, nutmeg, sage, salt, and pepper.  Sauté the butternut squash and apple mixture only a few minutes with all of the spices, and then add ½ cup water to simmer for 5 minutes.

Transfer to a pot, add broth and cream.  Simmer for approximately 15 minutes.  Add additional seasoning to taste. 

 

Put portions in a blender to create a creamy finished product. 

 

Serve with fresh bread and butter!

 

I hope that you enjoy this Apple Butternut Squash treat as much as we do.  It is even better on the second day!  Give this a shot and leave a comment below to let us know what you thought of it.

 

Chaya