Calzones

Calzones!

 

 

Yummy. We started out with Dough #1 recipe.

Spread out the dough into a circular shape.

You can add anything to them, but here is what we did:

50g Prego Traditional Spaghetti Sauce

15g finely diced onion

15g finely diced mushrooms

Cheese of your choice would be awesome in here, but my daughter doesn't like cheese this week ;o)

 

Close up the calzone and pinch the seam together. Poke a few holes into the top. Cook at 500 degrees for 10 minutes.

I am doing a trail of frozen ones, so I will update this post after I have tested them.

 

Enjoy!

-Michele

Dough for Many Uses!

This dough can make pizza crust, breadsticks, pizza pockets, calzones, and chips (kind of like pita). Let me know what you make out of it!

Dough #1
350g wheat starch
60g Metamucil
5g salt
15g baking powder
30g sugar
115g Mocha Mix
260g warm water

starter: 30g regular unbleached flour, 5g yeast, 60g water. Let sit for 30 minutes at room temperature or slightly warm oven.

Put all ingredients into a standing mixer and mix with the paddle attachment. Let sit in the mixer for about 5 minutes to absorb the moisture. Put some olive oil on your hands and take out of the mixer bowl. Cut or piece dough into 6 sections. This will make 6 calzones. I like to take 3 sections to make 3 calzones, 1 section to make pizza pockets, and the last section for either chips or breadsticks.
I figure each section has a phe value of 29mg.

Sidney's Pasta Salad

My daughter goes through periods of loving and hating pasta. During one of her "love" periods she asked for this pasta salad a few times a week. She would tell me if she wanted the artichoke version or the palm version before I made it. I loved it because it was super easy to make and I usually doubled the recipe and put the other serving in the fridge for lunch the next day.

Ingredients:
1 Cup dry pasta of choice (boiled)
9 Kalamata olives (halved)
1 garlic clove (minced)
1/4 Cup celery (chopped)
1/4 Cup carrots (chopped)
Kraft Zesty Italian Dressing (to taste)

Cook pasta. While the pasta is cooking, cook garlic in a little bit of olive oil. Cook for 1 minute. Add celery and carrots to garlic. When they have softened a bit, take them off the heat. Drain pasta and put in a large bowl. While it is still hot, add all vegetables, olives, and dressing.

Total phe per recipe: 59mg

Variations--
84 grams of canned artichokes (total phe per recipe: 156 mg)
or
73 grams of canned Hearts of Palm (total phe per recipe: 131 mg)

Low Protein Egg Drop Soup

My kids and I went to a local Chinese place for lunch. Part of the lunch meal was a choice of soup. My daughter and I did not have any, but we did talk about the various kinds of soup the restaurant offered. Anyway, my daughter wanted to try Egg Drop Soup. After talking to my mom and brainstorming this is what we came up with. Sidney LOVED it.

Ingredients:
32 oz. Swanson's Vegetable Stock
45 grams sliced scallions
46 grams sliced onion (sliced at an angle)
58 grams carrot (sliced thinly at an angle)
1 serving cooked and chopped CookForLove.org Eggcelent Omelet
1 egg equivalent of Ener-G Egg Replacer

Total phe per recipe: 148mg
Phe in 1 cup serving: 37mg

Add a little olive oil to a pan and add the onions. Cook 1 minute then add the carrot. When the carrot is softened, but still firm, add stock. Heat to boiling. Add scallions and cooked egg. Take the pan off the heat and add the egg replacer. Stir soup with a fork three times over 10 minutes.

*You could serve this as a side to vegetable stir-fry or vegetable spring rolls.