SPINACH & FETA PIZZA WHEELS

Olive Oyl used to bake these for Popeye. Not really just kidding. HAHAHAHAHAHA

Here’s the Popeye song in Latin. Just so you know (great for picking-up nuns)

Popoculus nautus sum

Popoculus nautus sum

Edo omnem spinem 

Pugno ad finem

Popoculus nautus sum

 

 

From http://abc.go.com/shows/the-chew/recipes/spinach-feta-pizza-wheels-michael-symon

Cinnamon rolls aren’t just for breakfast when you replace all the ingredients with pizza ones.

  • For The Filling For The Filling 1 recipe Mario’s Basic Pizza Dough For The Filling
  • Olive Oil
  • 1 Small Yellow Onion (3/4 cup minced)
  • 2 Cloves Garlic, minced
  • 8 ounces Fresh Spinach, washed
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 8 ounces Greek Feta Cheese, crumbled
  • 1/4 cup Pine Nuts, toasted
  • Fresh Nutmeg, to taste
step-by-step directions
  • To make the Filling:
  • Place a large sauté pan over medium heat. When the pan is hot add a film of Olive Oil followed by the Onion and Garlic with a large pinch of Salt. Cook, stirring occasionally for at least 5 minutes, or until the Onions are tender and translucent. Push the Onions and Garlic to one side and start adding your Spinach. As it wilts, add more, eventually fitting it all in the pan. Cook for a minute or two, until all of the Spinach is wilted then give it a taste here, giving it a little bit more seasoning if necessary. Pour in to a colander to drain and cool.
  • When the Spinach mixture has cooled enough to handle, wring out all of the extra moisture and place it in to a bowl. This step is really important to ensure not having a soggy pizza roll. To that, add the Feta and Pine Nuts. Set aside.
  • Preheat your oven to 400°F.
  • To Assemble:
  • Turn the dough out on to a floured surface. Press out in to a 10×14” rectangle. Drizzle or brush the dough with a little bit of Olive Oil then spread the Spinach filling evenly over the rectangle, leaving a 1 inch border. Grate a light, even layer of fresh Nutmeg over the surface. Working with the side closest to you, roll the pizza up, pinching the seam, and then tuck each side under.
  • Slice into 1-inch thick slices and place the pinwheels on a lightly oiled 13 x 9 baking dish or baking sheet. Bake for 40 to 45 minutes, until golden brown and crisp. Remove from oven and cool slightly before serving.

  • Helpful Tips

  • 1. Cook spinach for about 5 minutes until spinach in completely wilted. Then strain to remove excess water.
    2. This could be made in a baking pan or a cookie sheet

I never saw her bake them in the cartoons though.

Easy Ways to Go Italian

Easy Ways to Go Italian

Slow cooking is perfect for busy fall schedules – it’s an easy way to makes sure you and your family can still enjoy a home-cooked meal together no matter how hectic your day becomes. Pork is ideal for this cooking method because there are so many different ingredients you can pair with it to easily create crave-worthy meals influenced by both familiar flavors and tastes from around the world.

With Italian Stuffed Pork Meatball Sandwiches, lean ground pork combines with Italian-inspired ingredients like tomato sauce, garlic and red pepper flakes to form meatballs that are then stuffed with mozzarella. After slow cooking for six to eight hours, the meatballs are packed with savory flavor – and you’ll love the warm, melted cheese when you bite into them.

Serve these meatballs – topped with the tomato sauce – as a sandwich using a sub-style bun with a side of garlic fries and vegetables. If you have leftovers, you can add them to spaghetti for an equally tasty Italian-themed dinner with garlic bread and a side salad.

Craving more pork? See what kind of tasty culinary adventures people across the country are taking with pork and get inspired to take your own by visiting PorkBucketList.com. You can also visit PorkBeinspired.com and Pinterest.com/PorkBeinspired for mouthwatering recipes to ensure your next meal includes juicy, tender pork.

Italian Stuffed Pork Meatball SandwichRecipe: Italian Stuffed Pork Meatball Sandwich

Ingredients:

  • 1 pound ground pork, lean
  • 2 eggs, whisked
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 cup breadcrumbs
  • 1 cup fresh mozzarella balls, about 12 to 15 of small size
  • 1 28-ounce jar tomato sauce
  • Submarine-style buns

Preparation:

  1. In large bowl, combine whisked eggs, garlic powder and red pepper flakes. Add ground pork and breadcrumbs and mix together until evenly combined.
  2. Form ground pork mixture into small meatballs, each the size of a golf ball.
  3. Insert mozzarella ball in center of each meatball, taking care to re-form meatball around cheese once it’s been added. (The cheese should not be visible.)
  4. Place tomato sauce in bottom of slow cooker and add meatballs on top.
  5. Turn slow cooker on and cook over high heat for 6 hours or low heat for 8 hours. Carefully rotate meatballs after half the cooking time to make sure they cook evenly.
  6. To serve, place three meatballs plus sauce in submarine bun.

4 to 5 servings

This will keep the whole family content and more than a little somnolent after the meal.

Don’t serve it before a football game though!

 

‘Complete Cooking for Two’ a must read

Downsizing is hard!

Here’s a review of the book ‘Complete Cooking for Two’ by Ginny Nilles who is the director of the Public Library at Muncie .

Well-written and lucid, it itself is an enjoyable read.

Thanks to http://www.thestarpress.com/ for this.

Whether moving into a smaller home or cooking for fewer people, getting used to a different mindset is required. Now empty nesters, “no nesters” or others living in households of one or two can shop and cook with confidence thanks to “TheComplete Cooking for Two”by America’s Test Kitchen.

America’s Test Kitchen has a stellar reputation because every recipe is tested multiple times, substituting various ingredients, until the product conforms to expectations. Every recipe begins with a short “Why this Recipe Works” paragraph that includes information about ingredients, and best flavor techniques.

In the Pizza section, the “Why This Recipe Works” talks about why home cooks struggle to make a New York-style pizza with a perfect crust. The Test Kitchen folks solve the problem and reveal how to create pizza parlor-quality pizza at home. They explain why pork chops with pears and blue cheese works and when to add Swiss chard and cherry tomatoes to slow-cooker Balsamic-Braised Chicken to get the best results. “The Complete Cooking for Two” includes 650 recipes.

An interesting “10 Things You Didn’t Know You Could Freeze” section explains how to freeze wine, bananas, buttermilk, cheese, egg whites, citrus zest and butter. Emergency substitutions are included, followed by a section “Putting Leftover Ingredients to Work.” Buttermilk left over? Use it in a smoothie, ranch dressing, or muffin tin doughnuts (recipes included). Feta left over? It spoils fairly quickly but can be used up in Watermelon and Feta Salad with Mint or as part of a Creamy Feta Dressing.

Have you ever wondered about the best way to prep ingredients like herbs, ginger, onions, or mushrooms? This book has step-by-step instructions and photos that demonstrate what to do. Portobello mushrooms in soups and stews will look and taste better if the gills on the underside of the cap are removed and you’ll learn how to do that in this section.

Handy equipment for two includes multiple sized loaf plans — the mini (5½ x 3) for meatloaf or banana bread and the standard loaf pan for small casseroles, bar cookies, and lasagna. Small pie plates (6-inch) are perfect for two people and accommodate pie recipes as are the 6-inch cake pans for coffee cakes and the Fluffy Yellow Layer Cake.

Each recipe includes a list of ingredients along with the size of pans and other equipment requirements. Special sidebars throughout the cookbook provide instructions and photographs demonstrating the best way to handle ingredients. Sidebars for prepping vegetables, making zest strips, segmenting citrus fruit, preparing scallops, or scoring Portobellos for grilling are just a few of dozens and dozens scattered throughout this volume. If cooking for two (or one) is something you do on a regular basis, “The Complete Cooking for Two” is an excellent resource for you.

Ginny Nilles is director of the Muncie Public Library.

http://www.thestarpress.com/story/life/food/2014/08/30/mpl-cookbook-review/14806651/

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Cooking Italian Food Part3

Cooking italian food will not likely be the hardest part of training. Cooking italian food is a lengthy process which involves approximately 1 hour. It is ideal to be as primed as possible before starting.

Cooking italian food involves a little bit more than waking up one evening to say, “wow, I want to cook italian food.” Possibly that can be a starting step. However to gain a bit of success with cooking italian food, you should first invest mentally.

Part 4 here

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