Eat Better, Make Life Easier, Saving Money, and Play with Your Food!

My daughter in law, Pamela B. posted this very handy link today on her FB page. I read through it, and have done some of these ideas all along, but, this is a nice handy reference guide, with recipe links, photos, meal ideas, and prepping meals in advance, and also a reference to how to make these meals healthy with portion control made easy. I would like to share this with you.

 7 Easy Meal Prep Ideas https://www.buzzfeed.com/christinebyrne/easy-meal-prep-week?utm_term=.tbY51xnzA&sub=4243696_8621823

Remember my praises of the Pressure Cooker? If you have one of those prepped Crock Pot/Slow Cooker meals in the freezer, you can toss one of those in the Pressure Cooker  after defrosting in the microwave, for the days you forgot to defrost, and/or put into the slow cooker, and have dinner ready in about 30 mins.  You may have to add a bit of water for the steaming process, read the directions in the Pressure Cooker's manual.

This gal is a Blogger, too, and here is another handy link for spice/condiment preps to make your life simpler and more cost effective http://newleafwellness.biz/2016/02/28/21-spice-mixes-and-sauces-you-never-have-to-buy-again/#comment-740110 

 I buy most of my spices through a family owned company that operates online. You can smell the difference in these products, and they grind them on the day they ship. They have free shipping with orders over $45, so, gather up the neighbors and order all at once! They sell nuts, and grains, dried fruits, and share recipes.

http://www.spicesinc.com/?gclid=Cj0KEQjw3-W5BRCymr_7r7SFt8cBEiQAsLtM8pZa60T8X6jCCj4C9TjyTRn-yC76LCrPjCYPqXmqMtYaAlWj8P8HAQ
 I am not affiliated with these links I share.  I share these to be helpful and give some great tips.
The banners I share from Amazon, would pay me a small amount if the clicks lead to a sale, and I would donate that to charity. I do this for fun, sharing, and it's good therapy:)

 My grandson Nick B. just commented that we should get together and prep some meals, I wholeheartedly agree, and make a party out of it. Prep some meals, save by bulk buying, share resources, and share some fun and a bite to eat. I am thinking this can also be a great way to have meals on hand when we learn of a neighbor or friend, that is laid up for a few days, or so, grab a few bags out of the freezer and, bring them over to help them keep on keeping on.

Speaking of.. a bite to eat. How about sharing homemade Pizza during this moment?

Recipe by Fabio Viviani
Yield: 1 large pizza

Wild Mushroom and Garlic

Ingredients:
For the dough:
1 packet (or ¼ oz.) dry active yeast
1 ½ cups water
1 tsp. Sugar
4 cups all purpose flour (plus a few pinches for dusting)
1 Tbsp. Extra virgin olive oil

For the topping:
16 oz. Can whole plum canned tomatoes
1 large block of Gorgonzola cheese
1 cup buffalo mozzarella (packed in water)
10 oz. Deli ham (sliced thin)
10-12 fresh basil leaves
Drizzle of extra virgin olive oil
Pinch of coarse sea salt

Method:
In a stand mixer with the hook attachment mix the yeast, water and sugar.

Add the flour in small amounts, mixing well between each addition.

When the dough is mixed well and not too sticky use a little oil to help remove it from the bowl. Place the dough on a lightly floured surface and cover with a dry towel to let rise for 30 min.

When rested, use the whole amount to make one large pizza.
Use your hands to shape the dough and transfer to a sheet tray to bake.

Top with tomatoes crushed by hand, crumbled cheeses, strips of ham, basil leaves and a pinch of sea salt. Drizzle with extra virgin olive oil.

Finish in a 400F oven to bake, until the crust around the edge is golden brown.

Tips:

Use an automated bread maker on the dough setting to prep the dough. Mix, knead, and rise all in one.

This dough also makes a good Italian Bread, just shape as you would for loaf of bread, and bake.

Add 1 tsp of salt, some garlic,  and Italian Seasoning for a flavored crust.

Spread a lil Olive Oil on top of the crust, and use your favorite seasonings on top, then spread you sauce. 

This is Fabio's Ultimate Pizza recipe, put whatever YOU and your family like on yours! Remember, it IS OK to play with  your food!

This dough holds shape very well when forming a pizza, and I can usually make one medium pie and a Calzone with this, or 2 medium pies. Can also be used to wrap for Stromboli, sausage rolls, etc. Very easy to work with, TY Fabio!

This dough also holds 2 days in the refrigerator, wrapped in plastic wrap, and can be frozen for future use.

So, how about that Calzone?

• 2 ²⁄₃ cups ricotta cheese
• 10 ounces boneless ham, chopped
• 6 ounces mozzarella cheese, shredded
• ¹⁄₈ teaspoon crushed red pepper flakes (more or less for taste) Optional
• 1/2 teaspoon Parsley flakes 
• 1/4 cup grated Parmigiana cheese
• 1 batch pizza dough

Directions

1. Preheat oven to 425 F degrees
2. Stir ricotta cheese, ham, mozzarella cheese,parmigiana,  and pepper until well blended.
3.  Separate dough into 4 pieces. Flatten each piece of dough  into a 5" circle. (* want bigguns? Cut dough into 2 pieces, making larger circles, and half of the filling into each)
4. (This part is tricky and with practice, it gets easier. I usually just use my hands to stretch the dough into a circle).
5. Place about a 1/4-1/2 C filling in center of dough and fold to one side. *
6. Seal edges together by squeezing. Give the Calzone a slight push on top, to remove any trapped air, and equalize the filling. Make a slit in the top of the small ones, and 2-3 in the large, to allow steam to escape.
7. Place Calzones on cookie sheets or pizza stone and brush with Olive Oil.
8. Cook for 15-20 minutes until golden brown. Let sit 5 minutes before slicing. 

 Tips:

Serve with a side of Marinara Sauce for dipping
Sprinkle some garlic and Italian Seasonings on the top prior to baking.
Leave the meat out, and just use the cheeses.
Add any filling you like, salami, steak slices, meatballs, sausage, any cheeses or seasonings, sauteed peppers, onions, garlic, mushrooms. PLAY with YOUR Food!

So, that explains Calzones, now what is a Stromboli?

THAT is a Stromboli.

The main difference? the fillings are piled on in slices, layered across to the ends, then rolled over. There is no ricotta in a Stromboli, but nearly everything else is fair game. The one above gives you an idea of how many combos you may choose, and you can make more than one type, serve with a good salad, dinner!!!

 Divide dough into 2 portions for Stromboli

Meat and Cheese Stromboli

Ingredients:

• 2 bread dough balls, prepared for Stromboli
• 1/2 pound thinly sliced salami
• 1/2 pound thinly sliced mortadella (or ham)
• 3/4 pound thinly sliced, mozzarella or provolone cheese
• 1 egg lightly beaten with 1 tablespoon water   
• Directions:
  Preheat oven to 425 degrees F..
  Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.
  
  Cover the dough rectangle with half the meat and cheese leaving a 1/2 inch border. Starting with the long side of the dough, roll the Stromboli into a log (jelly roll style).  Seal the dough by pinching firmly with fingertips on sides and ends. 
  
  Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place Stromboli on baking sheet or heated baking stone in the oven. Use a pizza wheel or use sturdy cardboard to make the transfer. I usually use my baking sheet, to make the Stromboli on, so, it does not need to be moved. They are heavy with filling, and will break if moved by hand. 
  
  
  Bake for 20 minutes, or until golden brown on top and bottom.  Allow to rest after cooking for at least 5 minutes, before cutting or EATING.
  
  Tips:
  Sprinkle with Parmigiana, Italian Seasongs, Granulated garlic, before baking
  
  Make a vegetable Stromboli, or a combo meat and vegetable.  
  
  Serve with a side of Marinara sauce, or Garlic Butter for dipping.
  
  

  Vegetarian Stromboli

  Ingredients:
  
• 2 bread dough balls, prepared for Stromboli
• 1 -12-oz. bottle roasted red peppers, drained, patted dry and cut into strips
• 1/2 cup pitted kalamata or other black olives
• 3/4 pound thinly sliced, mozzarella cheese
• 1 teaspoon dried Italian herb seasoning
• Basil or baby spinach leaves
• 1 egg lightly beaten with 1 tablespoon water
• Proceed as above 

 Remember, it is OK to play with your food! Gosh, now I am hungry, so, it is  a good thing I have already put together a Supreme Pizza to cook for dinner, and have plenty of salad ready to go:)