Tag Archives: Calzone

Pre Holiday Fuel

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This time of year is crazy busy. I understand.  No time for breathing, not to mention make a healthy meal.  Yet, you might want to try this one. Cheesy, filling, addicting. I’m just saying, you need fuel for all your racing around. Plus, it’s easy and quick to make.

I stumbled across this at The Healthy Foodie. Didn’t make any adaptations. I was a little curious how the nutmeg would taste, but it adds a delicious dimension. Due to time I cheated and used Trader Joe’s pre made dough. It’s the time of year for short cuts.

This meal has a great combo of protein from the tofu (don’t be scared, you can’t really taste it) and cheeses, carbs from the dough, and nutrients from spinach. Love, love spinach.

I made the calzones a little smaller so we could have 4 to get us through a couple of meals.  You can see the full post at the Healthy Foodie.   Her pictures and calzone forming techniques rock mine out of the park. I have some work to do there still…. ;)

Cheezy Spinach Calzone From The Healthy Foodie

Ingredients

(for 2 large calzones)      

Dough

Spinach mixture

  • 325g spinach, chopped
  • 1 small onion, diced
  • ¼ tsp salt
  • ¼ tsp pepper
  • Freshly grated nutmeg
  • 100g extra firm tofu, grated
  • 100g low fat mozzarella, grated
  • 1 cup cottage cheese
  • 1 egg

Directions

  1. Preheat oven to 500F
  2. In a non-stick skillet, cook onion, salt and pepper over medium heat until translucent. Lower heat, add spinach and stir until spinach is completely wilted, about 1 minute. Turn off the heat and set aside.
  3. In a mixing bowl, add cottage cheese, tofu, mozzarella, egg and nutmeg and mix until well combined.
  4. Remove excess liquid from spinach and fold into cheese mixture. Mix until well combined. Set aside.
  5. Divide dough ball in 2 equal pieces and roll or stretch each piece into a 6-8 inch disc. I like to use cornmeal when rolling and stretching my dough as it tends to get trapped into the dough and adds a nice little crunch.
  6. Mound half of the spinach mixture on the center of each of the discs. Flatten it just a bit with a spoon, bringing the mixture more towards one side of the disc.
  7. Fold the dough back onto itself and press lightly on the calzone to form a half moon.
  8. Fold the edges, twice if possible, to seal in the filling.
  9. Transfer to a pizza pan or cookie sheet and cook in the oven for 15-20 minutes, until the crust turns crispy, nice and golden brown.

We listened to the new Black Keys Album El Camino. Those guys rock. Check out any of their records, and you will be happy. Enough said.

Lucky gal with Calzsams!

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I am one lucky gal.  The other night I came home from work to this:

Which is truly appropriate since sunflower is  the flower of our wedding. And then he made me this, a veggie Calzsam (a what??):

Easy ladies he is a husband- to- be in approximately one month! Holy smokes!!! Now that we have that squared away we can move on the the Samosa turned Calzone, adapted from 1,000 Low Fat, Salt, Sugar, Cholesterol Healthy Recipes.  I’m not sure how we acquired this recipe book, and despite the turn off of a name it has a massive amount of recipes. The down fall to owning this encyclopedia of recipes is it requires one shelf all to itself. For the sake of time my fiance creatively turned the samosa recipe into yummy, filling, healthy calzones.

Vegetable Calzams:

Ingredients:

1 small potato, peeled and quartered

1 small carrot, halved

4 cauliflower florets

1 tsp olive oil

2 tsp lime juice

1 tbsp water

1 shallot, finely chopped

2 tbsp frozen peas

1 fresh green chilie, seeded and finely chopped

1 /2 tsp cumin seeds

1/2 tsp ground turmeric

1/2 tsp ground coriander

beaten egg to glaze

mango chutney to serve

Pastry

1 1/2 cup all purpose flour

3/8 cup margarine

1/4 cup almond milk

Directions:

1. Preheat oven to 375. Cook the potato, carrot, and cauliflower in a small pan of boiling water for 10 minutes. Drain, let cool slightly, then chop. Put oil, lime juice, water, shallot, pease, chile and spices in a small pan, bring to a boil, then reduce heat and let simmer gently, stirring occasionally for 3 minutes. Stir in the chopped potato, carrot and cauliflower and transfer to a bowl to cool.

2. To make pastry, sift the flours into a bowl, add the margarine and combine with hands until crumbly. Add just enough milk to make a firm dough. turn out into a lightly floured counter and knead gently until smooth. Divide the dough into  equal pieces, and roll to a circle. Cut circle in half.

3. Brush a baking sheet with a little olive oil. Divide the vegetable mixture between the dough semicircles, placing it on one half only and leaving a small border. Brush the edges with water, fold the dough over and seal, pressing the edges together. brush with beaten egg, transfer to the baking sheet and bake in the oven for 20-25 minutes or until golden brown. Serve hot or cold with mango chutney.

      Next challenge: better photos!!

Music: Thievery Corporation: Culture of Fear again. We are gearing up for their concert. Since we have a repeat I will throw out an awesome band that both genders will love. Delta Spirit! We have had the awesome opportunity to catch them live here in San Diego at a couple of different venues, and each time with the same result: amazing! They are a Southern CA local band, with high energy shows. The passion they have for music is reflected in their lyrics and layered into the variety of instruments used. Both of their cds can be played over and over again with such catchy and melodic rhythms, but complex enough that you can hear something new each time. I highly recommend!!!