Spinach Calzones

Danella’s Spinach Calzone 

Makes 6-8 Calzones

Dough

Dissolve in a large mixing bowl:

         2½    tsp. dry yeast

         ½      cup warm water

Add and mix together:

         ½      cup milk- scalded and cooled or evaporated milk

         ¼      cup sugar

         1       tsp. salt

         ¼      cup oil

         1       beaten egg

Add and knead until smooth:

      1-1¼   cups unbleached flour

      1-1¼   cups whole wheat flour 
                      or ~1 cup whole wheat groats, ground  *

Let rise until double, then kneed. I do this twice. While it is raising the second time I make the spinach filling.

Divide dough into 6-8 pieces. ( I do this by dividing the dough in half, then each of those I divide in half, and then those in to halves again. That way they are all pretty even in size.)

Press the dough flat like a pizza. I do this on the greased pan that I will bake them on. I oil my hands before I touch the bread. 

Put filling on ½ side of dough and pinch sides together.

Let rise until doubled.

Bake at 350 degrees until golden brown.

*I like to grind my own grain just before I use it. I use my VitaMix blender with the dry blade mixer top to do this, but any whole wheat flour from the grocery store works just fine too. 

Filling

In a large bowl mix together until creamy:

         1       large (32 oz.) rocotta cheese -Precious

  1½- 2      tsp. Lots of salt to taste - about

         ¼      tsp. thyme

         2       garlic cloves, minced

        ½      onions, chopped -optional

         2       pkg. frozen spinach - thawed and squeezed dry

         1       cup mozzarella, grated

When done baking-

  Top with warm Marinara Sauce and serve immediately, or store wrapped in plastic wrap and refrigerated.  

Chili Relleno

Aunt Alice’s Chili Relleno 

Lay in the bottom of a greased 9x13 baking dish:

         1-2               7oz. can Ortega green chilies, whole or diced

         ¼ - ½        lb. cheddar cheese, grated

         ¼ - ½        lb. Monterey Jack cheese, grated

Blend together in a blender or a bowl:

         1       12oz. can evaporated milk

         4       eggs

         ½      cup flour

         1       tsp. salt       

     

Pour blended mixture over everything in the baking dish.

Bake at 350 degrees for ~40 minutes until knife come out clean.

I like the whole green chilies best for this recipe, but since the kids don't always like the chilies I sometimes only put them in one side of my baking dish. This makes one side for the kids that is more like a cheesy omelette.  

 Then I add the cheese over the chilies. 

I blend together the egg mixture sometimes with a blender and other times by hand in a large measuring cup. 

I pour the egg mix over everything in the baking dish. 

 Then I put it into the oven.

When it comes out it is puffy and yummy. Eat it hot or enjoy the leftovers. 

Spinach Mushroom Omelette

Spinach Mushroom Omelette

In a small bowl mix together:

   3 Eggs or egg whites
   1 Tbsp. Water
   Salt to taste

Pour into a hot frying pan that has a small amount of oil coating it.

Cover and heat on low heat until partial solid, then flip it over.

  Add a handful of fresh spinach leaves and cheese if desired - I use Feta

Cover and leave on low heat.

In a separate pan saute as many mushrooms as you desire. I use a little butter to saute them in, but oil would be good too.

When spinach leaves are wilted place the omelette on a plate.

Add sauteed mushrooms.

Fold in half and place grated cheese on top. Cover for a couple minutes to let the cheese melt.

Add marinara sauce and sliced avocado if desired.  

Mini Chicken Pot Pies

Gabrielle's Mini Chicken Pot Pies

Makes 6 mini pot pies

Chunk into 6 greased ramekins:

         1       can 12.5 oz. (5 pieces) WORTHINGTON FriChik or LOMA LINDA Fried Chick’n –SAVE- set aside all of the Gravy!

Add to each ramekin:

                  Onion, chopped-optional

                  Cheddar cheese, grated -as desired (I never measure this)

Mix in a bowl or measuring cup and pour equally into each ramekin:

         5       eggs

         3½    Tbsp. milk

                  Dash onion powder

         ¼      tsp. salt

Mix together in a separate bowl-

         2       cups Bisquick

         ½      cup milk

         1       can Fri Chik gravy (~ ½ cup) – SAVED from above

Place a dollop on the top of each prepared ramekin and top with a small amount of cheese.

Place on a baking sheet (they can bubble over) and bake at 350 degrees for ~30 minutes or until knife comes out clean.

Serve while hot. Great with fruit or orange juice. 

A bit about Fri Chick - I love FriChik. It is made by Kellogg and can I use it for quite a few different types of recipes. I used to be able to get it at the grocery store, but in the last few years it has become harder to find. The easiest way for me to get it now is to order a case of 6 or 12 cans online from Amazon.com. It has free shipping (if you order over $35.00 ) and I have Amazon Prime so it ships free and I get it in two days. 

Mexican Rice - Vegan

Aunt Marilyn’s Mexican Rice

Mix in rice pot or medium kettle with lid:

3       Tbsp. oil

1       large onion, chopped

2       cloves garlic, minced

1       cup rice

3/4  tsp. chili powder

1¼    tsp. salt

2½    cups water  

 Cover and cook until all water is absorbed and rice is tender. 


First I chop the onions -

Then put them in a pot with the oil - 

Then just keep adding everything until it is all in the pot-

 I use white jasmine rice most of the time and it doesn't take too long to cook. I think it is about 15-20 minutes. When I use brown rice it takes a little while longer to absorb all of the water.