"L" for "Loser"
They all lost, but I assure you that they taste great. And yeah, I drink martinis with my pie.
Calzones
(These calzones are made with vegetables that are high in anti-oxidants, which can be an important part of a diet plan to lower your risk of breast cancer. The use of low-fat turkey sausage and a high flavor but low-fat cheese like feta, lower the saturated fat in the calzones, another important way to lower your risk of breast cancer.)
3/4 C warm water (105 to 115 degrees F)
1 package Fleischmann’s Yeast
1 t sugar
2 C flour
1 T olive oil
½ t salt
½ C of prepared pesto sauce
½ yellow, orange and red bell pepper, chopped
½ C turkey Italian sausage, cooked and crumbled
½ C spinach, roughly chopped
1/4 C pine nuts, toasted
½ C artichoke hearts, roughly chopped
1/4 C feta cheese
1/2 C mozzarella cheese
Preheat oven to 425 degrees.
Combine 1/4 C of the warm water with the yeast package and the sugar. Stir to dissolve completely and let sit for five minutes.
Put the flour, oil and salt into a food processor with a steel blade and process for about five seconds.
Add the yeast mixture to the flour mixture and process until blended (about ten seconds).
Turn on the processor and drizzle in the remaining ½ cup of warm water through the feed tube. The dough will form a ball. Process the dough until the ball turns about twenty five times.
Put the dough ball onto a well-seasoned pizza pan or a greased cookie sheet. Cover with plastic wrap or a towel, and let stand for ten minutes.
Prepare your toppings while the dough stands.
After the dough sits for ten minutes, cut into four pieces and press into circles.
Pile toppings in the middle of the circle. It works best to start with the sausage and vegetables, pour a tablespoon of pesto over the top and then cover with cheese. Fold the dough circle in half and crimp the edge with your finger. Brush with olive oil.
Bake at 425 degrees until the crust is brown. Approximately 15 minutes.
Serve with marinara sauce on the side for dipping.
One Dish Veggie Bake
4 T butter
2 C broccoli, chopped
1 carrot, diced
1 ½ C small cauliflower florets
1 C minced red bell pepper
1 C corn (fresh or frozen)
5 medium cloves of garlic, minced
salt, pepper, and cayenne to taste
1 C sharp cheddar cheese, grated
1 ½ C flour
2 envelopes Fleischmann’s Quick Rise Yeast
½ t salt
2 T sugar
½ t dried oregano
½ t dried thyme
2 T fresh dill, chopped
1 egg
½ C warm milk
Grease the 8 inch baking pan with 2 T butter.
Melt 1 tablespoons of butter in a large skillet over high heat and add the chopped vegetables (broccoli through corn). Cook the vegetables quickly and stir until the vegetables are sauteed, but still crisp. When the broccoli turns a bright green, cook for one more minute, and then remove from heat, stir in garlic and add salt and pepper to taste. Pour the vegetables into the 8 inch pan and cover with cheddar cheese.
Combine the dry ingredients in a large bowl (flour through dill) and then melt the remaining tablespoon of butter in the skillet and add the milk to warm slightly. Stir in the egg and then add the wet ingredients to the dry ingredients in the bowl. Mix by hand and spread over the vegetable mixture.
Bake for 40-45 minutes in a 350 degree oven. Do not preheat the oven.
Remove from the oven when a toothpick inserted into the bread comes out clean. Let the pan cool for 10 minutes and then invert on a serving plate.
Grand Peach Pie
1 box Pillsbury Just Unroll Piecrust
5 C fresh peaches
1 C sugar
½ C all-purpose flour
¼ teaspoon nutmeg
3 T Grand Marnier (or other orange liquor)
2 T butter
2 T sugar
Preheat oven to 425 degrees F.
1. Stir together flour, 1 cup sugar, and cinnamon and set aside.
2. Wash, peel, and slice fresh peaches.
3. Pour Grand Marnier over the peaches and toss lightly.
4. Mix together peaches with the combined dry ingredients.
5. Turn into pastry-lined pie pan and dot with butter.
6. Cover with top crust, cut slits in it, and seal the edges.
7. Cover the edges with foil and bake for 20 minutes.
8. Remove foil, brush the crust with Grand Marnier, and sprinkle on 2 T sugar.
9. Bake an additional 15 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
Calzones
(These calzones are made with vegetables that are high in anti-oxidants, which can be an important part of a diet plan to lower your risk of breast cancer. The use of low-fat turkey sausage and a high flavor but low-fat cheese like feta, lower the saturated fat in the calzones, another important way to lower your risk of breast cancer.)
3/4 C warm water (105 to 115 degrees F)
1 package Fleischmann’s Yeast
1 t sugar
2 C flour
1 T olive oil
½ t salt
½ C of prepared pesto sauce
½ yellow, orange and red bell pepper, chopped
½ C turkey Italian sausage, cooked and crumbled
½ C spinach, roughly chopped
1/4 C pine nuts, toasted
½ C artichoke hearts, roughly chopped
1/4 C feta cheese
1/2 C mozzarella cheese
Preheat oven to 425 degrees.
Combine 1/4 C of the warm water with the yeast package and the sugar. Stir to dissolve completely and let sit for five minutes.
Put the flour, oil and salt into a food processor with a steel blade and process for about five seconds.
Add the yeast mixture to the flour mixture and process until blended (about ten seconds).
Turn on the processor and drizzle in the remaining ½ cup of warm water through the feed tube. The dough will form a ball. Process the dough until the ball turns about twenty five times.
Put the dough ball onto a well-seasoned pizza pan or a greased cookie sheet. Cover with plastic wrap or a towel, and let stand for ten minutes.
Prepare your toppings while the dough stands.
After the dough sits for ten minutes, cut into four pieces and press into circles.
Pile toppings in the middle of the circle. It works best to start with the sausage and vegetables, pour a tablespoon of pesto over the top and then cover with cheese. Fold the dough circle in half and crimp the edge with your finger. Brush with olive oil.
Bake at 425 degrees until the crust is brown. Approximately 15 minutes.
Serve with marinara sauce on the side for dipping.
One Dish Veggie Bake
4 T butter
2 C broccoli, chopped
1 carrot, diced
1 ½ C small cauliflower florets
1 C minced red bell pepper
1 C corn (fresh or frozen)
5 medium cloves of garlic, minced
salt, pepper, and cayenne to taste
1 C sharp cheddar cheese, grated
1 ½ C flour
2 envelopes Fleischmann’s Quick Rise Yeast
½ t salt
2 T sugar
½ t dried oregano
½ t dried thyme
2 T fresh dill, chopped
1 egg
½ C warm milk
Grease the 8 inch baking pan with 2 T butter.
Melt 1 tablespoons of butter in a large skillet over high heat and add the chopped vegetables (broccoli through corn). Cook the vegetables quickly and stir until the vegetables are sauteed, but still crisp. When the broccoli turns a bright green, cook for one more minute, and then remove from heat, stir in garlic and add salt and pepper to taste. Pour the vegetables into the 8 inch pan and cover with cheddar cheese.
Combine the dry ingredients in a large bowl (flour through dill) and then melt the remaining tablespoon of butter in the skillet and add the milk to warm slightly. Stir in the egg and then add the wet ingredients to the dry ingredients in the bowl. Mix by hand and spread over the vegetable mixture.
Bake for 40-45 minutes in a 350 degree oven. Do not preheat the oven.
Remove from the oven when a toothpick inserted into the bread comes out clean. Let the pan cool for 10 minutes and then invert on a serving plate.
Grand Peach Pie
1 box Pillsbury Just Unroll Piecrust
5 C fresh peaches
1 C sugar
½ C all-purpose flour
¼ teaspoon nutmeg
3 T Grand Marnier (or other orange liquor)
2 T butter
2 T sugar
Preheat oven to 425 degrees F.
1. Stir together flour, 1 cup sugar, and cinnamon and set aside.
2. Wash, peel, and slice fresh peaches.
3. Pour Grand Marnier over the peaches and toss lightly.
4. Mix together peaches with the combined dry ingredients.
5. Turn into pastry-lined pie pan and dot with butter.
6. Cover with top crust, cut slits in it, and seal the edges.
7. Cover the edges with foil and bake for 20 minutes.
8. Remove foil, brush the crust with Grand Marnier, and sprinkle on 2 T sugar.
9. Bake an additional 15 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
posted by Lea at 5:31 PM
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