I used my box appetit for my lunch this week! Here it is holding my taco salad! Worked great! I put the taco meat in the re-heat container, the salad in the middle, and the dressing in the container on the right!
Thursday, January 26, 2012
Box Appetit
This is still food related!
I used my box appetit for my lunch this week! Here it is holding my taco salad! Worked great! I put the taco meat in the re-heat container, the salad in the middle, and the dressing in the container on the right!
Thanks Brynny!
I used my box appetit for my lunch this week! Here it is holding my taco salad! Worked great! I put the taco meat in the re-heat container, the salad in the middle, and the dressing in the container on the right!
Saturday, January 21, 2012
Stromboli's
Last Thursday night I made Stromboli's. I filled them with tomato sauce from my tomatoes from our garden, mozzarella that Mom, Marin, and I made, pepperoni, and tops with the everything bagel topping. This recipe from the King Arthur site, makes one big Stromboli but I like to do smaller individual ones and fill them with whatever you have on hand.
Dough
2 3/4 cups King Arthur Unbleached Special Bread Flour
4 tablespoons King Arthur Easy-Roll Dough Improver
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons instant yeast
2 tablespoons 5-Seed Spice Crunch, Italian seasoning, or the herb/spice mixture of your choice
2 tablespoons olive oil
1 cup water
2 3/4 cups King Arthur Unbleached Special Bread Flour
4 tablespoons King Arthur Easy-Roll Dough Improver
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons instant yeast
2 tablespoons 5-Seed Spice Crunch, Italian seasoning, or the herb/spice mixture of your choice
2 tablespoons olive oil
1 cup water
Manual Method:
In a large bowl, combine all of the dough ingredients until a rough
dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by
machine) until the dough is smooth and satiny. Transfer the dough to a
lightly greased bowl, cover the bowl with lightly greased plastic wrap,
and allow the dough to rise for 1 hour. It'll become somewhat puffy, but
may not double in bulk.
Turn the dough out onto a lightly greased work surface and roll it out into a 10 x 18-inch rectangle. The dough will be stretched quite thin (about 1/4-inch thick).
Sprinkle the filling ingredients over the dough, leaving a 2-inch margin along one long side. Roll up loosely, starting with a long edge. Pinch the seam and ends closed, and shape the log into a crescent shape, seam-side down, on a lightly greased baking sheet. Snip it at 2-inch intervals with a pair of scissors, then allow it to rise for 2 hours; it won't double. Bake the stromboli in a preheated 375°F oven for 25 to 35 minutes, tenting with foil if it appears to be browning too quickly. Let cool for 10 minutes before slicing. Yield: 1 large stromboli, 8 to 10 servings.
Turn the dough out onto a lightly greased work surface and roll it out into a 10 x 18-inch rectangle. The dough will be stretched quite thin (about 1/4-inch thick).
Sprinkle the filling ingredients over the dough, leaving a 2-inch margin along one long side. Roll up loosely, starting with a long edge. Pinch the seam and ends closed, and shape the log into a crescent shape, seam-side down, on a lightly greased baking sheet. Snip it at 2-inch intervals with a pair of scissors, then allow it to rise for 2 hours; it won't double. Bake the stromboli in a preheated 375°F oven for 25 to 35 minutes, tenting with foil if it appears to be browning too quickly. Let cool for 10 minutes before slicing. Yield: 1 large stromboli, 8 to 10 servings.
Wednesday, January 18, 2012
Arancini
Today for lunch I used left over butternut squash risotto to make arancini, which are Italian fried rice balls.
This is the recipe I used:
Ingredients:
Preheat your oil on medium heat in a heavy fry pot. You want the temperature to be about 350 degrees when frying.
Add your breadcrumbs to a small casserole dish.
Next, run your hands under water, then begin rolling meatball size shapes of the mixture. Keep in mind that you can make these as small or as big as you want, just be mindful of the oil quantity when doing so. If you are stuffing the arancini, take your thumb and gently make an imprint in the middle. Stuff with your cheeses, ground meat, or vegetables, then form back into the meatball shape. Roll the ball into the breadcrumb mixture, making sure it is evenly coated.
Repeat with the rest of the mixture.
Carefully drop the coated rice ball into the oil, and fry, roughly 4-6 minutes, turning occasionally, or until they are a golden brown. Remove and let them drain on some paper towel before serving.
You can serve this with marinara. I stuffed a piece of mozzerella into the middle of mine! Yum!
This is the recipe I used:
Ingredients:
- 2-3 cups of leftover, cooked risotto
- 1/2 cup Italian style bread crumbs, seasoned
- 1/2 cup chopped fresh basil leaves
- 2 eggs, room temperature, beaten
- 1/2 cup grated Parmesan cheese
- 2-3 cups of vegetable oil
Preheat your oil on medium heat in a heavy fry pot. You want the temperature to be about 350 degrees when frying.
Add your breadcrumbs to a small casserole dish.
Next, run your hands under water, then begin rolling meatball size shapes of the mixture. Keep in mind that you can make these as small or as big as you want, just be mindful of the oil quantity when doing so. If you are stuffing the arancini, take your thumb and gently make an imprint in the middle. Stuff with your cheeses, ground meat, or vegetables, then form back into the meatball shape. Roll the ball into the breadcrumb mixture, making sure it is evenly coated.
Repeat with the rest of the mixture.
Carefully drop the coated rice ball into the oil, and fry, roughly 4-6 minutes, turning occasionally, or until they are a golden brown. Remove and let them drain on some paper towel before serving.
You can serve this with marinara. I stuffed a piece of mozzerella into the middle of mine! Yum!
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