Calzones and choices


Choices are good, right? I’d like to think in most situations the power of choice, and actually making a choice is a really great and empowering concept. yes, some choices leave us a little bewildered, but then we gain that great perspective some refer to as wisdom, and hopefully in all of our wisery we don’t make the same bad choice twice. So, choices are good. I’d like to say that is unless you work at Subway, in the Skyway over a lunch hour in Downtown…. If there are ever people reading this who don’t know what a skyway is, it’s a way to get around to all the businesses and buildings on Minneapolis proper, without walking outside. When you live in a place that hovers around below zero temps for about three months out of the year, the skyways are a necessary evil. Think of them as the NY Subway as far as connectivity, only in Minneapolis, and they’re much cleaner, and not to mention the obvious, much smaller too. Now that we’re on the same page there is a Subway restaurant in the skyway. I eat there often, as it is quick. I know exactly what i’m getting, and it’s consistently average… but it’s consistent. It never fails, I get up to the sandwich artist line, there are probably five people working and ten people coming from “being ordered” to ordering thir subway sandwiches “their way”. If I worked for subway, I’d wish for no choices. Here’s why. “I’d like a 6 inch turkey on wheat, wait I mean white, or, no, do you have no fat, low carb, flat bread?” This is all while the line that is growing longer by the second, seems to eagerly await their turn to express their power of choice. ” Would you like cheese?” “Um, no, well yea but only on half.” ” And I want a little lettuce, ugh, not that much, tomatoes, more tomatoes, peppers, can you add a few more peppers, no no that many, olives, and pickles, oh, can I have some more olives, and then just a few more pickles… And just a little ranch, wait do you have ranch, okay yeah, and some mayo, only a little, and just a little olive oil, and that’s it”. “Oh, salt and pepper too.” Seven minutes, one average customer, and the perfectly created choice filled sandwich later, “would you like a value meal today?” ” No, Thank you sooooo much!” One down, 467 more to go, Providing choices, one sandwich at a time. This is one place where choice, is just a bad idea.

On to my recipe:
Calzone:

Pizza dough, rolled out in to a rectangle shape ( it doesn’t have to be perfect, just get close) you don’t want it paper thin, maybe 1/4 inch thick.

Chopped ingredients, I used onions, peppers, boars head pepperoni, and sliced meatballs, lots of mozzarella cheese.

Layer the ingredients in the middle of the rectangular piece of dough, again use your own taste buds and imagination, this is your calzone, you have choices!

Wrap the sides over top of one another and pinch together, be careful not to tear the dough, you don’t want your ingredients spilling out while baking. Seal well and flip over sealed side down. Bake in a pre heated oven, at 425 for 25 minutes or until its a golden brown.

Serve with your favorite marinara sauce immediately.

Enjoy!

Bye for now,

Writtenwell or well, written.


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Mini Lasagna Rolls almond, garlic beurre blanc…that turned out… perfectly!!

I started these lasagna rolls yesterday but had to stop due to life happening… like I said it was one of those days. I will save the story for another time. What I am going to tell you is how I made mini lasagna rolls… a little something I though of while making lasagna, rather than throwing out the extra pieces of pasta.

What you’ll need,
Everything you use to make lasagna, meaning, your cheese mixture, noodles and a baking pan.
My lasagna requires:
Ricotta, Parmesan, mozzarella and Romano cheese.
Eggs, basil, oregano, thyme, salt and pepper to taste.
Lasagna noodles.
Almonds, crushed( it’s really easy to crush them with a rolling-pin)

Minin Lasagna rolls, garlic and almond beurre blanc


Once I’m done making the pan of Lasagna, and I;m left with extra noodles I cut them in threes ( length wise)
I use the cheese mixture that’s already been prepared, I like to add sautéed Italian sausage to the cheese mixture, it adds a definite zing to the rolls!
Wrap noodle around about a tablespoon of stuffing. Place seam side down, in lightly oiled baking pan. Cover and Bake at 425 for 25 minutes.

When Lasagna rolls are done baking:
Make a garlic beurre blanc.
Santee garlic and shalots in about 1/4 cup of white wine. Once it cooks down, turn the heat down to low and whisk in chunks of chilled butter, one piece at a time ( use about 5 tablespoons) you may need to add a little heat, to continue melting butter but don’t add too much, you don’t want to break your sauce. Once sauce is finnished to your liking, salt to taste.

Plate lasagna rolls and lightly drizzle with beurre blanc. Top with crushed almonds….

Viola…. You have just made a delicious,gourmet meal!

… and sometimes things just turn out!

Bye for now,

Writtenwell or well, written.


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Mini Lasagna rolls, that didn’t turn out.

I just have to be honest. I had a very crappy day. I don’t need to bore you with the details, but sometimes you or in this case I, Just don’t have the inspiration to ” make it work in the kitchen” which is usually the mentality it takes to consistently yield something really great… despite any errors on my part. That said, I intended on preparing a fried lasagna of sorts, but I had to punt based on my wildly emotional state. I will return to the mini Lasagna rolls soon and I truly hope they are a smashing success.. Tonight however, consisted of eating popcorn, a little chocolate, a few tears, and the unwavering support from my loving husband. Tomorrow is a new day, and thank God for that!

Bye for now,
Writtenwell or well, written.


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Chocolate Truffles Simple, and Delicious

I told you yesterday I would be making Truffles in the Suburbs. If you’ve read an earlier entry on the review of Lindy’s you know what I feel about the Suburbs. However, my sister lives in one of the many that seem to surround our city. So, often I have to make the trek, pack a lunch, fill up with gas, and get a map to make it there… And that’s just to get in the general area. Once, I get to the City of Chaska, It’s a crap shoot on which house it is… I pass by neighborhood’s one through 7 and know I’m getting close yet, I still have to call my sister(partially my fault, I get her house numbers transposed) to ask ” exactly which one is it again?” and then Boom, theres the inevitable house clone farm… block after block. I could pull in and ring door bells for an hour, and still be wrong. So I call again, feeling like a total idiot… She answers… ” It’s the white one, with shrubs out front, you know the paved drive way, there is a SUV parked in it.. We just put up a fence.. ” Still, am wrenching my neck to see which white fence she could be referring to.. Alas, I made it. And we made truffles. They turned out great! And they really are easy to make! Please do keep in mind, I am not a Photographer…..


Truffles:

Chocolate Truffles with White chocolate drizzle


1 cup whipping cream to 1-1/2 lbs. milk chocolate OR 1 cup whipping cream to 1 lb. dark chocolate
Break up the chocolate into pieces so it will fit into a microwave safe container for heating. Keep a few small chips out to add at the end once the chocolate is melted.
Melt the chocolate in the microwave. Do NOT over heat. You will need to stir it regularly as the good chocolate will retain its shape as it is softening. (See instructions below, although I have never used a thermometer when melting the chocolate)
Scald the whipping cream on the stove while the chocolate is melting.
Once the chocolate is melted add the remaining chips and stir until melted. Transfer mixture into the bowl for your heavy duty mixer.
Add the scalded cream a little at a time while the mixer is on. Mix well.
Add the flavoring oil to taste. Start out adding a little and taste. The Lorann Oils are very concentrated so be careful. The amount to add will depend on the amount of chocolate you are making and your personal preferences.
Mix well until the mixture is very smooth. Cover and refrigerate several hours until mixture is firm.

To prepare for rolling the truffles get some spoons & bowls for the sprinkles. It helps to make a tray for the paper liners before you start rolling with the liners separated. Put on your gloves and scoop a small amount of the chocolate mixture. Roll into a ball. While still soft on the outside from the heat of your hands, place in a bowl of sprinkles and roll around until thoroughly covered. I find a spoon works well to move them in the sprinkles and pour some over the top for complete coverage. Transfer the truffles into the paper liners with the spoon. Place in boxes.
I suggest keeping the truffles in a cool location once they are make. Any extra chocolate can be store in a sealed container in the refrigerator for future use (assuming the family lets it last that long).
This part of the process is fun for a group and is done quickly when everyone helps.
Good luck with the Truffles!!
Bye for now,

Writtenwell or well, written.


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Breakfast in bed

The only thing better than being able to sleep in on a weekend is sleeping in and having breakfast in bed. I was up very late last night finishing the second batch of my sauce. I went to bed very tired… woke up feeling even more tired ( not sure how that works) but anyway, my husband surprised me with a breakfast sandwich in bed! He mentioned he was using the same recipe ( I should say instructions or guidelines) that I mentioned earlier this week! ALthough, he did say that his Egg Spinach and Bacon sandwich took more than ten minutes. Ten minutes or not, we enjoyed a modified version of my quick breakfast sandwich on lovely Sunday morning! I took a picture of it too. He even garnished the plate with shredded cheese… I think I have a fan!

Join me tomorrow for a really exciting trip to the suburbs to make Milk Chocolate Truffles…. mmmmm!

Bye for now, and I hope you have a great week!

Writtenwell or well, written.


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bread

A Narrative by Writtenwell:

Bread, one of the best, and most versatile foods. I am so thankful that I was never involved in the anti carb movement, because first off I found it terribly annoying, and secondly, I found it to be very ignorant to simply nix carbohydrates out of ones diet entirely. ( everything in moderation, right? ) And I never wanted to be one of those people who would order a double burger extra meat, add bacon, mayo, mustard, skip the ketchup ( too many carbs) add more mayo, no tomato, but add a fried egg, no lettuce, and extra cheese please… Oh, and no bun, I’m doing the no carb thing”. I think you get my point. I enjoy all sorts of bread so very much. I simply can’t imagine a juicy burger without the perfect, butter touched, lightly toasted like bun. Or my favorite pasta with a Low or no carb or cheap imitation of a crusty hearth baked loaf. Or, the perfect bowl of soup, without the wedge of a schmaltzy french baguette, Even a PB&J wouldn’t be the same without the soft white or even wheat everyday bread. I could go on and on, but I’d like to get to the recipe for your sake.

Homemade Bread, Ahhh, a true delight fresh from the oven! The actual recipe for this photo will follow, as soon as it is given to me. A very dear friend and I have a pretty serious love of baking bread which generates a friendly competition at times… it’s always in good spirit and fun. He brought his perfectly crisped loaves over for dinner tonight, and so I felt the need to share them. Like I said I can’t provide the exact recipe yet but Stephen, if you’re reading this, will you please do me the honors and add your recipe for Stephen’s Crusty Buns?

Stephens Crusty Bread

Bye for now,

Writtenwell or well, written.


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To Everyone who is looking for a blog to read:

Hello,
If you like food. If you like to laugh. If you don’t mind a bit of sarcastic humor… and if you can handle the fact that I’m just learning how to write down recipes for the food that I make ( i’ve never followed recipes), and… if you don’t mind getting a throw in, life story, about something very humorous…. YOU SHOULD SUBSCRIBE TO MY BLOG!!! I’d love to have you as a guest!

I’m always cooking, and I’m always trying new things. I hope you join me on this adventure.. It is fun!!

Writtenwell or well, written.


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Biscuits with Rhubarb lightly drizzled with love….

A dinner is never complete without Dessert. Tonight we enjoyed Homemade Biscuits with Fresh Rhubarb and a cinnamon sugar glaze, compliments of our good Friend Leah.
Biscuits
Brown Sugar
Water
Vanilla
Cinnamon
Homemade biscuits, or you can use the always consistent and delicious store-bought brand.
Flatten each biscuit and place chopped rhubarb in the center. Wrap edges over the top and seal.

Biscuits with Rhubarb and a kiss of brown sugar

Flip over and place sealed side down in a baking pan. Sprinkle with cinnamon, and pour mixture of water, brown sugar and vanilla over the top of the biscuits. Bake at 350 for about 20 minutes or until golden brown. Serve immediately!

These were quite a surprising treat. Light, flakey, buttery pillows of bread, stuffed with semi tart, fresh rhubarb, and the perfect accent of a brown sugar glaze with the added hint of vanilla and just a kiss of cinnamon. Yum!

Writtenwell or well, written.


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Bruschetta pronounced bru-sketa

This is one of the best Italian appetizers that anyone can prepare. It’s quick, beautiful, and so full of fresh delicious flavor… I highly recommend it!

What you’ll need
Italian Bread or French Baguette ( your choice) If you’re feeling especially motivated and creative you can make your own homemade bread, I usually do. However that recipe is for another time so for now we’ll just use the lovely Italian Bread provided by Kowalski’s Market!
Olive oil
Heirloom tomatoes ( if you can find a few different shades of red,orange and yellow it will be most visually pleasing)
Fresh Basil
Garlic
Balsamic vinegar
salt and pepper

Chop tomatoes, peel and chop two cloves of garlic, ( you want to chop it pretty finely) chop a few leaves of basil too ( use your discretion , meaning it’s not called basiletta, the basil is to accent the other flavors)
Place tomatoes and garlic in a mixing bowl, add a nice drizzle of olive oil, a splash or two of balsamic vinegar ( no more than two splashes) toss together to incorporate. Add salt and pepper to taste.

Preheat oven to 325
Slice baguette or bread about an inch thick, and brush lightly with olive oil.
Place bread on baking sheet and bake for about 5 -7 minutes or until bread is slightly toasted.
Remove from oven and top with tomatoes…. serve immediately!

That is my recipe for the day, I hope you enjoy! I know I always do.

Wait, I have to mention one more thing. I said I like to cook, and I do it quite well. I also said I like to write, and you have seen the way I sign off… ( if you haven’t noticed my signature, please take a minute to scroll down and look at the end of this entry) meaning, I like to write I didn’t rate my ability to do so. I never mentioned photography as a strong suit of mine. I did realize that taking and providing photos might help out for the sharing aspect of this… Please just note: I’m using my iphone, no enhancements, or perfect lighting, I’m not even doctoring anything in photoshop…. I’m just a girl who loves to cook and wants to share it with you, whoever and wherever you are. Thank you!

Bye for now,


Writtenwell or well, written.


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Breakfast, quick, healthy and good!

I recently mentioned that I enjoy cooking and writing. I also mentioned that part of my reasoning for starting this blog was to keep me doing both of these things, while sharing or documenting them ( well the cooking part anyway) I did say I would make an effort to write every day. Since food is a part of my life every day this should be easy right?

I planned Last night to wake up early to actually prepare breakfast… Just so I could share with you a healthy and fairly quick way to fuel your body for the day! And so that I could keep my word.. so here you go~

Open Faced Egg Sandwich, spinach and tomato.

Eggs
Spinach
Tomato
Whole Wheat Bread
Bacon
Butter

Whisk three eggs with 1/4 cup of milk. Pour ingredients into skillet and cook on medium heat until eggs are cooked through.
Microwave a few slices of bacon ( yes I said microwave, I also said this was a quick breakfast Microwave=quick)
When bacon is a little crispy ( 3-4 minutes depending on microwave) blot excess oil with paper towel.
While eggs/bacon are cooking slice tomato ( 3 to 4 slices per sandwich)
Set spinach aside enough to lightly top sandwich
Toast Bread and lightly brush with butter when finished.

Remove eggs from pan put on Toasted bread, layer a bit of leafy green spinach ( think energy, vitality, strength) add bacon ( don’t give it a second thought) add sliced tomato (think antioxidant, vitamins, health) .
Viola!

Open Face Breakfast Sandwich

Bon appetite!

Seriously, this takes a total of 10 minutes, and I guarantee you we are all worth at least an extra ten minutes in the morning!

Bye for now!

Writtenwell or well, written.


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