Cheese and Garlic Scape Stromboli

One of the bridal gifts Michael and I received that gets a lot of play at our house is our Breadman Automatic Breadmaker TR875. At a cost of under 100 dollars, this machine is not only affordable, but one of the more compact units on the market. It has many options: the typical bread making and dough mixing options, even options to kneed pasta, and mix and cook jams. I have made tons of bread and jams with this thing in the last couple years, and after hundreds of uses it is still going strong.

One of my favorite things to use this machine for is to knead bread dough so that I could bake it in my oven. It definitely knocks a lot of the time it would take to make dough manually, as you can just add the ingredients and set the machine to take care of the work while you do whatever you want. I pre-made pizza dough the other day and set it in the freezer for use later. I defrosted it in the refrigerator last night for use in today's dinner: Cheese and Garlic Scape Stromboli.

This is a very simple recipe, for which you could either use a dough you have pre-made a couple days ago, or fresh dough that you just made. If you don't have a bread machine or don't have any interest in kneading your own dough, using a store bought pizza dough (Trader Joes has them for about 1.00 for a two pound bag, and Pillsbury pizza dough in a can works perfect for this recipe). You can also use whatever fillings you want.

This is the bread dough I used for this Stromboli. It is a recipe that is found in the book: The Bread Lover's Bread Machine Cookbook, by Beth Hensperger.

Cornmeal Pizza Dough

(for 1-1/2 or 2-Pound Loaf Machines)

1-1/2 cups water

1/4 cup olive oil

3-2/3 cups unbleached all-purpose flour

1/3 cup medium-grind yellow cornmeal

1 teaspoon salt

2 teaspoons SAF yeast or 2-1/2 teaspoons bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions. (I follow no particular order) Program for the Dough or Pizza Dough cycle and press start.

When the machine beeps at the end of the cycle, press STOP and unplug the machine. Immediately remove the bread pan from the machine, and turn the dough out onto a lightly floured work surface.

For stromboli pizza, I cut the dough in half, use one half and store the other. If you are using another dough you would need about a pound of dough. If using the can Pillsbury pizza dough, one can is perfect and needs the least amount of handling (you'll see why in a second.)

Ingredients to assemble the Stromboli:

1 pound of pizza dough

1/4 cup of pizza sauce (I like to use Trader Joe's Pizza sauce)

about 1/2 cup of Three Cheese Pizza blend

half of a garlic scape finely sliced (this made about 2 tablespoons)

garlic powder

onion powder

dried basil

dried oregano

a little olive oil

Preheat oven to 375 degrees. If using a pizza stone, place the cold stone in a cold oven and preheat them together. (always put a cold stone in a cold oven, as putting a cold stone in a hot oven may crack it in half. I speak from experience.)

If using garlic scapes, heat olive oil in a pan and sauté the garlic scapes until they are tender remove from heat and set aside. You may substitute thinly sliced garlic for garlic scapes (I just had a couple left over from the CSA).

For non-pillsbury dough, on a lightly floured surface, form the dough into a cube and then flatten to a rectangular shape. With a floured rolling pin, roll out to an 11x17 inch rectangle, or a rectangle of similar proportions. The dough should be about 1/4 inch thick at most. For pillsbury pizza dough in a can, open the can and roll out the dough onto a lightly floured surFace. It will be about a 9x13 inch crust straight out of the can, just roll it until it is about 1/4 inch thick.

Spread pizza sauce on the dough leaving about an inch on the long side of the dough free of sauce. There should be enough sauce to lightly cover the pizza dough, but you should be able to see the dough in some places. You don't want to drench the dough. Top with the cheese mix, sprinkle the spices in the amounts you desire, and spoon the sauteed garlic scapes evenly over the pizza. Brush the free edge of the dough with some olive oil. Starting with the long side of the dough that is covered with toppings, begin to roll the dough into a long cylinder, ending at the free edge. Place seam side down on a cutting board and cut into thirds. you should have three equal sized pizza rolls. Brush the tops with olive oil and sprinkle a tiny bit of the cheese pressing lightly to ensure the cheese sticks. Place the rolls directly on the pizza stone seam side down, or on a parchment lined cookie sheet. Bake in the oven for about 20 minutes or until the tops are golden brown and the inside dough is cooked through. Remove, and let sit for a couple minutes, and then serve.

You can always substitute whatever you want for the fillings. Use pepperoni, sausage, or vegetables. Use any kind of cheese or sauce you want. I hear alfreado sauce makes a great pizza sauce. Have fun with this!

Combinations I love:

Caramelized onion, goat cheese, and thyme (no sauce) <-- this is my absolute favorite pizza

Spinach and mushroom, and cheese (regular pizza sauce)

Sausage and Cheese (regular pizza sauce)

Fire Roasted Beets, Turnips and Zucchini, and Simple Guacamole

So, my digital camera was on the fritz, it has been doing this rattling thing for a couple years now at it seems to only do it when a great photo op turns up, but when I decided last year to take it in it miraculously stopped so I didn't want to get it serviced just yet. It also used to do it sporadically. However, today it was going crazy, and I literally dropped everything, mid-dinner and took it in (I had an 4 year extended warranty on it and it expires next year) and thankfully it was still doing it when I got to Best Buy. So, needless to say, I am without my camera for a while, this was the last picture I was able to take with my camera. The second picture was taken with my camcorder... Obviously, not so good looking. Sorry if the guacamole doesn't look appetizing. It was very tasty, I swear! I think I will have to try my husbands digital. We'll see how it goes. Hopefully, they can repair mine or at least give me one that is as nice if not better than the old.

ANYWAY... Today was a lazy day for cooking. Fire roasted beets, turnips and zucchini on the grill... soo simple... soo tasty. If you are not as into beets as I am ( I LOVE them!) then you may want to substitute for your favorite grill compatible veggie. This is just what I had left over from the CSA box (which is pretty much gone except for the massive amount of romaine)

I love beets because they are sweet, and very beautiful. The rich color makes this vegetable look gemlike. If this is your first time cooking with beets, be careful!!! These vegetables stain!! I risked it today wearing a clean white shirt that I am proud to say I didn't get a spot of beet on!!

Guacamole, like pesto can be used in many ways: as a dip for chips, as a topping for quesadillas, in sandwiches, on burgers, wherever you like. Enjoy!

Fire Roasted Beets, Turnips and Zucchini

Beets

Turnips

Zucchini

(the above in whatever quantity you have or desire)

Olive Oil

Salt

Pepper

Other veggies you may want to add or substitute with: (the above were all I had left)

Carrots

Summer Squash

Patty Pan Squash

Mushrooms

Red Onion (cut into huge chunks)

Pearl Onions (of various colors to make it look pretty)

Bell pepper strips

Warm up your grill, I have a gas grill so it didn't take too long for it to be ready, if you use charcoal make sure the coals are grey and ashy and no trace of black left. After your grill has been preheated, place a fairly large grilling basket on the grill rack. Peel beets, turnips, and any other veggie that you use that needs to be peeled. Cube all veggies and make sure they are all about the same size (so it takes the same amount of time to cook them) and big enough that they wont fall into the grilling basket. Place all veggies in a large bowl and drizzle with olive oil and toss to coat. Sprinkle with salt and pepper, toss again. (here you may add more seasonings but I think salt and pepper is enough). Turn out the veggies into the grilling basket and grill until the hardest vegetable is cooked through. You make have to pick out some of the tender veggies (such as zucchini, mushrooms and bell peppers) after they have cooked so they don't over cook and burn as I had to today with the zucchini, or you can try and time it and put the harder vegetables in (root vegetables) first, and add the tender veggies later, though I find this to be difficult to time. You could also always grill the root veggies and tender veggies separately, whatever works for you.

During the winter this could also be done in the oven in a roasting pan... in an oven set to about 350 degrees.

Simple Guacamole

1 1/2 Avocado ( since my husband ate half of one while I was dropping off my camera)

1 fairly large clove of garlic finely minced

Juice from half of a lime

A tiny bunch of cilantro leaves chopped (to taste, or if you do not like cilantro this can be left out)

A green onion sliced (I used both the green and white parts)

1 roma tomato cubed (I cut the top off where the stem would be connected, and gently squeezed all the seeds out since when left it can male the guacamole runny)

Salt and pepper to taste

Halve the avocado, remove the pit and spoon the avocado into a bowl. (Traditionally guacamole is made in a mortar and pestle type thing called a molcajete but I don't have one :( but if you do, use it instead.) add the lime juice and the garlic and smash with a fork until it is as smooth as you like it (I like my guacamole a little on the chunky side.) Stir in the cilantro, green onion and tomato, and season with salt and pepper. Serve immediately. Left overs can be stored in the refrigerator in an air tight container but may turn brown, some say if you put a pit in with the guac it prevents browning. Usually guac doesn't last the day at my house.

These recipes are my own versions.

Sage and Honey Skillet Cornbread, Zucchini Parmesan Crisps, and Creamed Spinach-Chard

Todays dinner was made using the zucchini, sage, spinach and chard that came in Wednesday's CSA box. Crispy zucchini breaded with grated fresh parmesan cheese and panko bread crumbs, a very simple, very easy 4 ingredient (not including salt and pepper) recipe from foodnetwork.com by Ellie Krieger (yes the Healthy Appetite woman). To make up for the lack of calories I paired it with some creamed spinach-chard from Paula Deen, and an elegant spin on cornbread with sage and honey. Let me tell you , this was delicious!

Sage and Honey Skillet Cornbread

• 1 cup cornmeal (preferably whole grain, medium grind)
• 1 cup unbleached all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves
• 1 cup whole milk <-- successfully substituted with the same measure of buttermilk
• 1/2 cup honey <-- For this recipe I used only 1/3 cup
• 1 large egg

• 1/2 cup (1 stick) unsalted butter

Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.

Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.

Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.

Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.

From: www.epicurious.com

Creamed Spinach

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 Vidalia onion, minced
• 1 clove garlic, minced
• 2 bunches spinach, stemmed and chopped <-- I used half fresh spinach and half fresh chard
• Salt and freshly ground black pepper
• 1/4 teaspoon freshly ground nutmeg
• 1/4 cup heavy cream

In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.

From: www.foodnetwork.com

Zucchini Parmesan Crisps

• Cooking spray
• 2 medium zucchini (about 1 pound total)
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan (3/4-ounce)
• 1/4 cup plain dry bread crumbs <-- I used Panko Bread crumbs
• 1/8 teaspoon salt
• Freshly ground black pepper

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

From: www.foodnetwork.com

Cilantro-Pesto Pasta and Garlic Scape Dressed Salad

Our first CSA veggie box came in yesterday. We received two big bags full of spinach, three romaine lettuce heads, garlic scapes, green onions, cilantro, sage, turnips, beets, broccoli and zucchini. Together with some findings from Saturday's farmers market, I decided to make a green dinner.

I found this cilantro pesto recipe online, modified it slightly (using lemon juice instead of vinegar) and discovered how much of a tasty alternative to the tradition basil pesto it turned out to be (and equally as freezable). Perfect for when you aren't sure what to do with the remaining bunch of cilantro when you buy it for a tiny bit of guacamole, as I find I waste a lot of cilantro if I buy it. We currently have a ton of cilantro growing in our garden, so I am able to use that, too. It can be used in numerous applications, as a dipping sauce for fries, a condiment for tacos, burgers, sandwiches, an alternative to pizza sauce. Really, the applications are endless. Here, I used it simply as a pasta sauce. The garlic scape dressing was recommended by the farmer of our CSA (Angelic Organics), and was a perfect complement to a spinach, broccoli, carrot, tomato and rainbow radish salad.

Garlic Scape Dressing

from About.com.

• 2 garlic scapes, coarsely chopped
• 2 green onions, coarsely chopped
• 1 teaspoon honey
• 2 teaspoons Dijon mustard or similar brown mustard
• 4 tablespoons red wine vinegar
• 1 tablespoon lemon juice •dash salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil

In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended. Use over spinach, lettuce or chard.

Fabulous Cilantro Pesto

Ingredients

• 1 (16 ounce) package farfalle pasta
• 1 bunch fresh cilantro
• 5 cloves garlic, minced
• 1 tablespoon white wine vinegar
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon cayenne pepper
• 1/2 cup walnuts or pecans
• salt to taste
• 1/2 cup olive oil
• Directions

1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

From: www.allrecipes.com

Almond Vanilla Biscotti

As my blog title suggests, I love coffee, and what would be better complement to a tasty foamy latte than a delicious homemade biscotti. This recipe is from one of my husbands favorite cook book The Joy of Cooking. I have had to play around with the temperatures and times since my oven has a mind of its own so if it doesn't turn out right the first time, don't fret, I burned my first batch.

I also like to sprinkle some decorative clear sugar on top to make it look fancy!

Almond Biscotti

1 cup (145 grams) whole almonds

1 tsp (5 grams) baking powder

1/8 tsp salt

2 cups (260 grams) all-purpose flour

2/4 cup (150 grams) sugar

3 large eggs

1 tsp vanilla extract

1/2 tsp almond extract

Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together.

In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the prepared baking sheet and bake for 30 -40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

Easy Chocolate Brownies and Chocolate Peanut Butter Ice Cream

I only really keep in touch with two people I went to college with, Phil and Christine. Over the years, we have all been busy with our separate lives, though whenever we get together we always pick up where we left off. A couple winters ago, we got together, went out for sushi and had dessert at the restaurant. Then, came back to my house and made even more deliciousness.

Best Brownies

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

these are ingredients for a frosting that we did not use

• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

From: www.allrecipes.com

Chocolate Peanut Butter Ice Cream

INGREDIENTS:

2 ounces bittersweet chocolate
4 tablespoons cocoa powder
1 1/2 cup milk
2 eggs, lightly beaten
2/3 cup sugar
1 cup whipping cream
1 teaspoon pure vanilla extract
1/2 cup peanut butter

PREPARATION:

Melt chocolate over low heat. Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder.

Beat sugar into eggs. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool. Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.

Once mixed, stir into rest of ice cream mixture. Freeze in ice cream maker according to manufacturer's instructions.

From: www.cdkitchen.com