Tasty Tuesday

Calzone Day-

Pizza is generally yummy in any form! This week we decided to go for calzones. We have made these multiple times before but this is the first time to have mini calzones. It hit me that I could make my children a calzone any size I want and it would be the perfect portion for them.

And not to mention pretty stinking cute! Because everything is cute when it's small! It was stuffed with pesto and various other toppings. I will say I didn't find pesto to be the best calzone sauce. Due to the oil in the pesto, it made it difficult for the bottom to cook evenly. But pretty good over all.

 

 

Recipe-

2.5-3 c flour

1 C warm water

2.5 t yeast

2T oil

1 t sugar

1/2 t salt

Seasoning if you prefer

1. Take water. The temperature of your body. Not hot or cold to the touch. Let it sit till it activates.

2. Add sugar, salt, 1 C of flour, oil and any preferred seasoning.

3. Put on a floured surface and knead for five minutes while adding needed flour until it is no longer sticky. Add it fairly slowly. Let it rise 5 minutes. Shape and cook.

 

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Cinnamon Amish Bread

 

I live this recipe. It's simple. It's fast and super yummy. Whenever in a pinch and I need to throw together a goody for breakfast, snack or desert I almost always have these ingredients in the house.

Cinnamon Amish Bread

Makes 2 loaves

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs.

Add milk, flour, and baking soda.

Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).

Mix in separate bowl the 2/3 c sugar and cinnamon.

Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.

Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife.

Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.

Cool in pan for 20 minutes before removing from pan.

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Thin Yeast-less Pizza Crust

I don't know about you but I am a homemade pizza fan. But the crust can sure be a tough one. And I have gone through a lot of different phases of how I like my crust; From thick and mile high to thin and crispy. After years of living in Nepal where almost all the pizza is true Italian wood fired pizza, I am a devoted thin crust fan. You get to taste the true yumminess of the ingredients without all the glugginess of huge crusts.

But each and every crust represents big challenges. I don't know if I an ever make Great pizza and home without the restaurant grade ovens but I will strive to get the best I can. I am drooling over a cool little tiny pizza oven for your stovetop in Amazon!

What I have found is the best way to cook your crust is to put it on a hot pre-heated stone. But you cannot completely premake your pizza to place it on the hot stone without a pizza peel. Believe me I have tried! But you can at last gently place a pre-rolled crust and quickly place ingredients.

I have also recently seen a tip about making your pizza on parchment paper and then placing it on the stone but I haven't tried yet! Though I'm excited too. I found this recipe a little while back. It makes a very nice thin non-fluffy crust that requires no resting, yeast or much time. I'm enjoying it for now. See what you think.

Ingredients-

• 1 1/4 cups flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 tsp olive oil
• 1 tsp light corn syrup (or maple in a pinch; as I normally am:)
• 1/2 cup water

Directions:

• Place pizza stone in oven and preheat to 450 degrees.

Make the crust:

• In a large bowl, combine flour, salt, baking powder, olive oil, corn syrup, and water until thoroughly combined. Then roll out dough.

To make pizza:

• Top crust with pizza sauce. Sprinkle cheese on pizza. Top with favorite toppings. Sprinkle with Italian seasoning and basil.
• Transfer pizza crust to pizza stone or cookie sheet. Add sauce and ingredients. Bake 12-15 minutes, until cheese is golden and crust is brown. Allow to cool 3-5 minutes and slice into squares and serve.

 

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Creamy Tortellini Soup

 

I don't know about you but when the cold winds blow I have a serious hankerin' (southern slang) for soup. When we are home and not traveling we have it every week. And not just the same ole potatoe and chicken noodle; I love to experiment and eat as many varieties of soup as possible! If you ask anyone who is around my cooking they can vouch that I love variety! Eating the same thing is cruel and unusual punishment for me;) We probably don't have the same soup more than twice a year. So when someone gave me a bag of tortellini my wheels began churching about soup.

 

So gather up your veggies, dairy products and a chopping block and let's get going.

Toss them in the pan watch it shrink and sweat.

 

Yum. I encourage you to chop up your spinach roughly. I didn't and it was a little clumsy and hard to chew.

Serve up some soup by itself or with some garlic toast, grilled cheese, baked potatoe or whatever sounds yummy.

Hope you all enjoy some warm yummy soup to keep you cozy this winter, wherever winter may find you. I know some of you live in tropical areas that never see winter. Do y'all still eat soup? I imagine it wouldn't be as tempting. Hope you all fill your tummies with some delicious food whatever it may be, God bless.

 

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