Lunch Box Chronicles: Day One-Hundred and Four (Meatloaf with Spelt Right Bread Crumbs)

Life is very hectic in our world.  But, I shouldn't complain because it is all self imposed.  People say to me, "I don't know how you do it all."  I respond with a shrug and simply that I don't do it all.  I have great partners in this venture - my spouse being one.  Also, we are pretty good at throwing together quick meals and the kids do pitch in.   Here is a meal based upon some left overs and a little creativity.  Meatloaf with spelt stuffing. 

Ingredients:  One pound ground beef (we prefer local grass fed), one onion chopped finely, 2 eggs, 1 cup of bread crumbs (we made by food processing non-seeded Spelt Right bagels that were a few  days old and then baking them in 400 degree oven for about 15 minutes), minced garlic, salt and pepper to taste.   Mix all ingredients together.   Press into small oven proof dish that has been lightly covered with olive oil.   Cut meat loaf in triangles.  Drizzle with oil or pat with real butter.  Bake at 400 for 20-30 minutes.

Serve with applesauce and salad or side of your choice.

Rating: EVERYONE gave it a two thumbs up!

Lunch Box Chronicles: Day One-Hundred and Four (Halloween Spelt Right)

You say, "Pray tell, what in the world is that picture?"

That picture sums up the story of our lives over the past few years.  We HAD to remove junk from our diet - all the artificial colors, flavors, and preservatives, not to mention the industrial wheat and funky modern foods.  But, what's a family with kids to do at Halloween? KIDS HAVE TO GO TRICK OR TREATING or else they will just explode. 

Our Spelt Right Solution:  Make some pretty cool jack-o-lanterns with a pretty cool dad, AND, go trick or treating and try not to sneak any pieces while mom concocts some homemade all natural candy at home (sorry no recipe today....I make it on on the go.)  AND, then take out the cardboard and hot glue guns and make your very own Candy Land with all that junky candy.  The real trick is trying not to sneak a piece....(most of it tastes a bit like plastic)

To the right is Olivia's creation.  She created a complete amusement park for her Littlest Pet Shop creatures.  This activity lasts for about a week until we can't stand the mess any more.

Oh yeah, and dinner on Halloween?  Spelt Right Pizza, of course.

Moooohaaahaaaahaaaa

Lunch Box Chronicles: Day One-Hundred and Three (Spelt Right Focaccia Crisps)

Crispy Spelt Right Focaccia Strips.

These are so YUM.  You can make them at home. 

All you have to do is stop by the Spelt Right Bakery, 81 Bridge Street, Yarmouth, Maine.  Hours M-F 8am-1pm. 

Pick up a bag of sliced Spelt Right Rosemary Focaccia, don't eat all of them before you get home (maybe you should buy two bags and keep one in the trunk). 

When you get home, heat oven to 450, place focaccia strips on stainless steel baking pan, drizzle strips with Extra Virgin Olive Oil and maybe a little extra sea salt or Kosher salt.  Flip over when one side is crisp.  Ready when both sides are crisp.  Let cool....Eat as a snack, with cheese or dip, or in soup. 

Lunch Box Chronicles: Day One-Hundred and Two (Chicken Pot Pie with Spelt Crust)

Yum!  A perfect meal for a fall day.  Life has gotten very busy here with school and business happenings.  It feels like there is no time to make a good meal...except when you use the barter system and train your kids to cook!  Look what we made after a very busy day. 

Chicken Pot Pie made with Mainely Poultry Chicken - (received from a bread trade), onions, garlic, carrots, potatoes, mushrooms, green beans, garlic and olive oil, all sauteed together, added water, white wine, salt and pepper to taste.   Thickened with a roux of butter and spelt flour. 

Olivia came up with the idea for the meal, Spencer started the chopping of the vegetables while I was on my way home, Spencer and I finished up the sauteing and making of the inside, and Olivia got her hands into the dough to help make the spelt pie crust with Vita Spelt, Olive Oil, Safflower Oil, Water, and Salt.   If you want the step-by-step directions, let me know.  BTW, the meal was PERFECT!!! 

Lunch Box Chronicles: Day One-Hundred-One (The Good Egg Rocks!)

 We have been so busy growing Spelt Right that we have little time to make creative foods with our own meals.  Thank goodness for class act restaurants like the Pepper Club/Good Egg...and good friends like Mary.  Each time I drop off bagels, Mary and I have a nice chat about the workings of business...the joys, the challenges...you know the scoop.   We also sometimes discuss JUST FOOD.  On one trip, Mary and I were discussing ways to serve our wonderful Spelt Right Rosemary Focaccia with a Good Egg Special Breakfast.  Mary came up with the perfect combination:

Pepperclub/Good Egg Cafe Special: Scrambled eggs with red onion and Romesco (roasted red pepper, garlic, almond and smoked paprika and olive oil) AND a split and toasted SPELT RIGHT Focaccia! 

More focaccia will be delivered on Wednesday.....Special to start again on Thursday.... 


Picture to follow......in the meantime, here is a link to the Pepper Club/Good Egg Cafe

Lunch Box Chronicles: Day One-Hundred!! (Farmers' Market Fare and Spelt Right now Open for Retail)

Everything on this plate came from the Scarborough Farmers' Market.  We are sad that this is the last day and we are sorry that we did not participate more, but it has been a kind of hectic year as we build Spelt Right.  

• The salad and potatoes are from Alewives Brook Farm in Cape Elizabeth, Maine.  
• The grass fed beef from Wright's Haven Farm.
• The Spelt Focaccia Strips from Spelt Right Baking 
• ALL VERY YUM, HEALTHFUL, SIMPLE TO PREPARE, and MEMORABLE. 

• By the way, Spelt Right Baking now has RETAIL hours at the bakery - 81 Bridge Street, Yarmouth, Maine from 8am - 1pm Monday-Friday.  Stop by for some free samples and mention this blog and get a free cup of Wicked Joe Coffee.

Lunch Box Chronicles: Day Ninety-Nine (Lunch Box in a Hurry!)

We had a hectic morning!  What's new?  But for this entrepreneurial baking family, it was a bit stressful because we had no sandwich bread (I left it all at the bakery!) for school lunches and our little one was visiting a school in which there is a no peanut policy.  Sooo....we needed lunch for a VERY HUNGRY 13 yr old and a no peanut 8 year old.   Hallelujah....the heavens were smiling at us as I had thawed a Spelt Right pizza dough the night before.   We made some ham and cheese fitayas along with some mini pizzas.  Here is a link to an earlier post for the recipe and directions for the ham and cheese.  YUM, YUM, YUM.  You can also make these with turkey and cheese, or just cheese and cheese. 

Lunch Box Chronicles: Day Ninety-Eight (The TRUE Spelt RIght Baker reveals his stuff)

Here is a RARE photo of a Spelt Right Pizza made by Kip, the baker who is behind the Spelt Right magical bagels, pizza dough and breads.  It is pretty miraculous that we received this picture because a cell phone (especially one with a camera) is a new concept for Kip.   The ingredients on this lovely pizza will be posted once we check in tomorrow.  No email, facebook, twitter, or whatever else clutters our lives exist for Kip.  Perhaps, that is why he makes the breads so great.   SOON, SOON, SOON, you will be able to visit Spelt Right and Kip as we will be opening for retail hours.  We will keep you posted.

Lunch Box Chronicles: Day Ninety-Seven (Harvest Soup, Spelt Right Focaccia Crisps, Farmers' Market Bliss)

We got all these wonderful veggies from Alewives Brook Farm at the Scarborough Farmers' Market (Sundays June through October), Scarborough, Maine.

3-4 carrots
2 onions
2 potatoes
1/2 pound green beans (they are so green and sweet from Alewives Brook Farm)
2-3 medium zuchinni
3-4 cloves of garlic (we are garlic fiends)
1/3 cup (thereabouts) extra virgin olive oil
3 TBL butter
3 cups of water
1 can organic tomatoes
salt to taste (we use sea salt)
dried basil to taste
dried dill to taste
pepper to taste
1 can rinsed and drained cannellini beans (optional)

Chop all vegetables in small pieces and place in separate bowls.  In large stainless steel soup pot, warm EVOO and butter, add finely chopped onions, saute until limp, add finely chopped garlic (or mash garlic with salt with mortar and pestle and add).  Add carrots, saute for 5 minutes, add potatoes, saute 5 minutes.  Add green beans, saute for 5 minutes.  Add zucchini, saute for 3 minutes,  Stir in cabbage, saute for 3 minutes.  Add water and liquid from tomatoes.  Chop tomatoes coarsely.  Add to pot.  Stir in salt, pepper and other spices to taste.  Heat to boiling.  Reduce heat to low.  Simmer covered, stirring occasionally for 1 to 1 and 1/2 hours.   If desired, add cannellini beans.  Cook for 30-40 minute longer until soup is thick.

This recipe is designed to be to your taste.  You may wish to splash in some white wine while it is cooking.  Salt, pepper and spices to taste.

We served this with the MOST YUMMY Spelt Right focaccia made into crisps.  (Sliced, with olive oil, baked at 450).

ENJOY.....Also, get the kids involved with making this one.  It is a labor of love, but worth it.

In large

Lunch Box Chronicles: Day Ninety-Six (Vegan Tales by Jeffrey Remick and Steff DesChenes)

Here is a beautiful Spelt Right vegan pizza pictorial recipe by Guest Bloggers, talented photographer Jeffrey Remick and talented author Steff Deschenes.  Vegan Tales - A Pictorial Recipe of a Spelt Right Pizza Enjoy the recipe and if you ever need a great photographer, you know where to turn. Remick Photography

For the vegans out there....ENJOY!!!

Lunch Box Chronicles: Day Ninety-Five (BLT Spelt Right Style)

Here is an easy favorite, but not for our vegan or Kosher friends.  Bacon (all natural), lettuce and tomato with mayo on Spelt Right Artisan Bread.   Simple and delicious, but limited to special days.

Lunch Box Chronicles: Day Ninety-Four (Enjoying the Last of Summer Bliss - Homegrown Basil, Walnut Pesto on Spelt Right Pizza Dough)

End of the summer bliss, on to too much homework!

School is upon us along with so many other obligations and distractions that this every day blog is becoming more like a once a week blog.

But we are still here.  Still talking about healthful and tasty foods for your kids.  Still sharing our recipes, albeit at a slower pace as the pace around this house kicks in to high gear.

Just to pose a question out there to other parents, do you think your kids are getting too much homework?  Spencer still is befuddled by the idea of being in school for 8 hours and then having 2 to 3 hours of homework piled on after school.  When is there time for a kid to be a kid?   I tend to agree with my kid.  Enough is enough.

For our end of the summer treat, we picked the remaining basil from the garden and made a pesto with walnuts, evoo, garlic, sea salt, and grated parmesan cheese.    We placed the wonderful pesto on Spelt Right pizza dough, along with slices of garden tomatoes, and a bit of grated mozzarella, and baked at 450 for about 10 minutes.   The result was a yum, and a longing for the summer that is soon to be fall.

A Day of Remembrance - Blog Dedicated to the Goodrich Family

I have little to say on baking today, but much to say in few words about a remarkable family, the Goodriches of Bennington, Vermont, who have touched more lives in a positive light, spanning more miles and more cultures, than anyone I know.   You can begin to learn their story here The Goodrich Foundation

Lunch Box Chronicles: Day Ninety-Three (For this Labor Day, Dessert First Please, Pure Decadence with a touch of Maine Style)

Recipe: Spelt Chocolate Chip Cookies

1 cup (2 sticks) of butter - REAL BUTTER (let sit at room temperature)- no margarine no way no how
1 and 1/2 cups organic cane sugar (this stuff has sooo much flavor)
2 TBL pure molasses
1/2 teaspoon baking SODA (whoops, I said powder earlier)
2 eggs
1 teaspoon REAL VANILLA - no fake stuff here
1 and 1/2 cups VITA SPELT organic or nonorganic white spelt flour (I use organic)
1 cup VITA SPELT organic or nonorganic whole spelt flour (I use organic)
1/2 cup Trader Joe's Just Almond Meal
6 ounces, Ghiradelli semi sweet chocolate chips
6 ounces, Ghiradelli milk chocolate chips


Recipe: Chocolate Milk

Oakhurst 1% White Milk
Trader Joe's Organic Midnight Moo - Chocolate Syrup
Angela Adams Lulu rock.

Directions for cookies:

Preheat oven to 375F. In a large bowl, beat butter until smooth.  Add sugar and  molasses.  Keep beating until smooth, add in eggs and vanilla.  Keep mixing.  In separate smaller bowl, mix together spelt flours, baking soda and almond meal.    Beat flour mixture into butter mixture, slowly adding in the flour.  It is great to have kids doing this by hand because it gives them a work out.   Stir in chocolate pieces.

Drop dough by rounded teaspoons about 2 inches apart on ungreased cookie sheet.  Bake in 375 oven for about 10 minutes.  Because these are spelt, they tend to flatten out.  Done when edges are slightly brown.  Transfer to a wire rack for cooling.   YUM!!


Directions for Chocolate Milk:
Pour milk in Angela Adams Lulu designer rock (that means glass in designer lingo).  Add in desired amount of chocolate syrup.  Stir.

Suggested serving:  Perfect project for bored 8 and 9 year olds on a beautiful Maine Labor Day Weekend:  Serve two cookies each to two mischievous girls with chocolate milk delicately poured in an Angela Adams Lulu rock.  And for a special treat, serve BEFORE lunch or dinner, AND THEN, send girls outside to play until lunch (Spelt Right Pizza) is ready.

Lunch Box Chronicles: Day Ninety-Two (Goat Cheese, Fresh Basil and Tomato Fitayer)

What's with the Eight Ball?  Well, late August and early September have been record breakers for heat in Maine and we simply could not stand eating in our kitchen.  It was too darn hot!  So, after making some lovely fitayers and heating up the kitchen a bit with the oven, we headed down to the basement and had dinner on our pool table.   Much cooler down there.

Preheat oven to 450 F

Ingredients: One Spelt Right Pizza Dough (fully thawed and risen inside of bag), fresh basil, 1-2 fresh tomatoes, soft goat cheese.



Divide dough, make 6-8s, stretch or roll to 1/4 inch thick, place on lightly oiled baking pan. About 4-6 will fit on pan. Spread about 2 teaspoons of goat cheese in center of dough, add chopped tomatoes and basil, make triangle with dough. Bake at 450 for about 10 minutes or until lightly browned.

Lunch Box Chronicles: Day Ninety-One (The perfect breakfast prepared the night before for hectic school mornings)

It's been a while, but I am back!!!  I had every intent of posting a recipe a day.  I cook everyday, right?  So, why can't I post a recipe a day?  Well, it is not that simple.  Life gets in the way of great intentions.  This summer has been a crazy and HOT one and I am happy that it is winding down.  I made more trips to Boston than I can count on two hands, Emma is off to college, Olivia started 3rd grade in a new school, Spencer is now at the "top of the food chain" being an 8th grader in middle school, Grandma may or may not be moving in, I am a student again - as a member of the Maine Center for Economic Development's Top Gun class, I completed my continuing legal education courses so I am a lawyer in good standing of the Maine Bar, we continue to grow Spelt Right Baking Co., and my house is a MESS!

Here's a great recipe for mornings.  Scrambled eggs with whatever else you want stuffed inside of Spelt Right Dough.   Thaw and fully rise one Spelt Right dough.  Preheat oven to 400F.   Divide dough into 8-10 equal size balls.   Scramble 6 eggs anyway that you like the best on pan on stovetop.  We use a little milk in with our eggs, added some grated cheese, and sliced mushrooms, though spinach would be great too.  Be creative here.     Make small rounds about 1/4 thick.  Scoop egg filling in center.  Make triangle shape (or calzone shape if you prefer).  Place on lightly oiled baking pan.   Bake until brown on top.  

Can be placed in fridge covered in plastic for 2-3 days.  Take out as needed in morning and put in toaster oven.  Also can be frozen and then microwaved.   Great protein boost and quick breakfast

Lunch Box Chronicles: Day Ninety!!!(Another great calzone compliments of Guest Chronicler Laura of the 'Hey Spelty' Blog)

The following recipe and commentary are from Laura of the Hey Spelty blog.   Laura is located somewhere outside of the Great State of Maine, but I learned about her blog from a friend.  She has discovered, like many other people, that the industrial wheat (aka common wheat) makes her feel not so great, and that the ancient grain spelt is a wonderful alternative for her.  She also has other food allergies and sensitivities so her blog may be especially useful for some of our readers with a range of food allergies.  Here is another calzone recipe that she posted.  

Laura speaking, "I've really gotten on a calzone kick lately.  they are easy to make in advance and are great to pack for lunch.  sadly, dairy still seems to be a problem for me, so i've had to rethink my typical filling ideas. a friend suggested using caramelized onions instead of cheese and while nothing will ever replace cheese (glorious cheese), these are so tasty that i don't miss it."

sausage and onion calzones made with Spelt Right dough
makes 4

1 ball Spelt Right pizza dough, thawed
2 large sweet onions, thinly sliced
1 link hot italian sausage, removed from casing and chopped
1 link sweet italian sausage, removed from casing and chopped
1/2 tsp lemon zest
1/2 tsp fresh thyme, chopped

olive oil, salt, pepper, red pepper flakes, spelt flour for dusting

allow pizza dough to rise at room temperature until roughly doubled in size

heat some olive oil in a large skillet, add sliced onions and cook over medium heat, stirring occasionally, until they have caramelized to a medium brown color.  this usually takes around 30-45 minutes.once onions are caramelized, transfer them to a medium bowl.

in the same skillet, brown the sausage, breaking it up into small chunks as it cooks
after sausage cooks, drain excess fat and add sausage to onions

add lemon zest and chopped thyme and mix well

preheat oven to 450

line an inverted sheet pan with parchment,
divide dough in to four equal sections
stretch and flatten each section into a flat disc

place 1/4 of the onion/sausage mixture onto one side of each flattened round of dough
fold the other side over the mixture and crimp shut

transfer each calzone to the baking sheet

top with olive oil and sprinkle with salt, pepper and red pepper flakes

using a sharp knife or scissors, cut slits in the top of each calzone to allow steam to escape

bake for roughly 15 minutes or until golden brown

serve with tomato sauce

yum!

Although, I have not yet tried Laura's recipe, I am going to give it a TWO THUMBS up.  It looks and sounds so good.

Lunch Box Chronicles: Day Eighty -Eight (Guest Chronicler Steff Deschenes - A bagel with the fixins' and a story!)

Here is a post from one of my FAVORITE fans, Steff Deschenes, and the author of The Ice Cream Theory

About the picture:
I'm always looking for a filling, nutritionally beneficial snack that taste awesome and will sustain my energy (and metabolism) levels for long stretches of time since I'm always on the go.  My latest, favorite food that does just that uses Spelt Right bagels.  I take a Spelt Right bagel, toast it, and spread a thin layer of Tofutti "cream cheese."  I then sprinkle walnuts and raisins on it, and top it all off with a drizzle of agave syrup.  It's vegan, it's organic, and it tastes DIVINE.  I have a part time job as a beer model, so I'm also super calorie conscious.  This great bagel has 400 calories (including ALL OF THE FIXINS' on top) and while that may seem high, I'm not concerned because every single calorie is made up of GOOD stuff.  Good for your body, mind, and soul; good for you!  And believe it or not, the body really does react positively to food items, regardless of calories, that are made up from organic, plant-derived ingredients made from people who care!

The write-up:

Over a year ago I made the decision to live an organic, more sustainable lifestyle.  For me, it seemed that the best way to do this was to focus my attention on what I was consuming.  I decided that I was going to transition my lifestyle into being 65 to 75% organic, locally-sourced, and vegan-oriented.

As a result I had to ret each myself alot of gastronomical and lifestyle habits.  I eradicated from my palate both sea and land animals, eggs, and the majority of my dairy content (I have a bit of an addiction to ice cream and cheese - I consume both on a much smaller scale than I once did [and smaller still every day], but they're still present, in serious moderation, in my life); and, from my day to day life, I removed any products that contained any animal byproduct or were tested on animals.

It was a huge change, but one that ended up being perfect for me!

As I've become more educated and experienced in these lifestyle choices, it now baffles me how well we take care of our homes, or cars, or computers, or even our hair and make-up, but how thoughtless we can be towards taking care of ourselves.  Everything we put into and onto our body is incredibly important, effecting how our bodies operate.  Everything from our auto-immune system, to our cardiovascular system, to our reproductive systems are affected by the things we're consuming or applying.

Knowing full well that our bodies react to what we put into it and onto it, we should be averse to then putting synthetic materials, hormones, pesticides, or any other unnatural junk near us!  This body is the ONLY ONE I GET, so I'm gonna take care of it the best that I can.

I've become quite the advocate for health and wellness.  And while it's clearly easy to preach from a soapbox, I've found the most effective way to educate and encourage friends and family to a physically healthier, more socially conscious, more compassionate lifestyle is simply by cooking for and eating with them. 

As a result, I'm always excited when I find new foods that fit into my personal requirements (of being organic, locally-sourced, vegan-oriented - or best yet, all three at the same time!).  I remember stumbling upon Spelt Right bagels when I was reading the Down East magazine featuring them as the Best of in 2009.  I thought the concept was great - it was a food product that recognized all the junk on the market and was trying to proactively change that.

That's a cause I can support!

I bought my first bag of Spelt Right bagels (Maddie's Choice) immediately following reading the article and fell in love instantly.  Bagels had always been one of my favorite foods, but they also felt really heavy - I could physically feel myself being weighed down after eating one.  Even more so as my body naturally went through the process of purging and cleansing itself from all the years of (unknowingly) eating gunk.  So, I was excited when I discovered Spelt Right, but even more delighted at how absolutely wonderful their baked goods taste!

I've been supporting Spelt Right since that first bite through purchasing their products regularly and by word of mouth advertising.  My family and friends are all now converted, able to recognize how heavy and destructive wheat can be over the excellent qualities of spelt!

And it's organic.

And it's local.

And it's vegan-oriented.

What's not to love about Spelt Right?

Lunch Box Chronicles: Day Eighty-Seven (Blueberry, Cream Cheese Tarts - Decadent, but not too Decadent)

Blueberry and cream cheese tarts wrapped in Spelt Right Pizza Dough (this dough is NOT just for pizzas).  This is a nice little treat.  I used blueberry filling made by my mom (though you could get some premade or make some yourself) and cream cheese, along with one fully thawed and risen Spelt Right pizza dough.  Preheat oven to 375.  Divide fully risen dough into 8-10 equal balls, shape into flat rounds on a spelt floured or corn meal surface.  Place about 1 TBL of blueberry filling and 1/2 TBL of cream cheese in center.   Fold to make triangle.  (See earlier posts for explicit instructions).  Place on oiled baking pan.  Bake for 10-15 minutes or until slightly brown on top.  When finished, let cool for a few minutes, and then dig in.  Great treat for the kids.

Lunch Box Chronicles: Day Eighty-Six (Guest Blogger from Cyberspace)

Wow, the internet and long term friendships can be VERY COOL. I am convinced that "6 degrees of separation" is more like "2 degrees of separation" with all of this cyber activity. I recently reconnected with my friend, Diana S., from high school. Prior to this year, the last time I saw her was about 30 years ago. I must say, we have both aged well! Diana is a wonderful fan of Spelt Right and recently sent me an email post from another high school acquaintance, posting a recipe from another friend in Boston made with Spelt Right dough. Given that we all live in different states, I think it is quite COOL. Here is the post, the link, and the recipe. Enjoy! http://heyspelty.blogspot.com/2010/08/happy-happy.html

spelt calzones
makes 2 enormous calzones

1 ball spelt right  frozen pizza dough, thawed and risen for around 2 hours
(make sure not to let the dough rise too quickly.  with wheat flour i would usually proof dough in the oven with the oven light on- this does not work for spelt.  i don't know why, my guess is that it has something to do with shorter gluten strands....?)

filling:
1 med zucchini, large dice
6 oz fresh spinach (1 bag)
4 scallions, small dice
4 oz feta, crumbled

olive oil
salt
pepper
red pepper flakes

preheat oven to 450

cover an inverted baking sheet with parchment paper

for the filling:

brown zucchini in a non-stick pan with a little olive oil, salt, pepper and red pepper flakes.
remove from pan.

using the same pan, quickly saute the spinach until fully cooked.
once it is cool enough to handle, squeeze as much moisture from the spinach as you can.
chop.

mix zucchini, spinach, scallions and feta in a bowl.

for the crust:

after the dough has risen, dust the counter or a board with spelt flour and divide the dough ball into 2 equal pieces.  working one at a time, flatten each dough ball to roughly 10" diameter.

scoop 1/2 of the filling onto one side of each flattened disc, then fold the remaining dough over the filling.  crimp the edges.

transfer your calzones to the inverted baking sheet.

using a sharp knife or scissors, snip 3 holes into the top of each calzone to allow steam to escape.

brush the tops with olive oil and sprinkle with salt and pepper.

bake for approx. 15 minutes until golden brown.

devour.

Lunch Box Chronicles: Day Eighty-Five (Pemberton's Pomodoro Basilico, Trader Giotto's Marinated Mozzarella, Spelt Right Pizza Dough)

If you have read any of my earlier posts, you will know that I am a bit obsessed with Trader Joe's.  I have a love hate relationship with the place.  I love foraging through the store for new finds, but often get a little carried away.   I try to pretend that I am not that anxious for Trader Joe's to open in Portland, Maine, but it's a bit like a crush....I don't want to let them know, but the look is on my face.  The three ingredients I used today have one thing in common - extra virgin olive oil, aka EVOO.  Again, another obsession of mine. 

Recipe:  Spelt Right Pizza Dough topped with Pemberton's Pomodoro Basilico Pasta Sauce or Pemberton's Spicey Arrabbiata Pasta Sauce, and Trader Giotto's Marinated Mozzarella or regular mozzarella.   Directions:  Fully thaw and rise a Spelt Right Pizza dough.  Divide into 8 even balls, make small pizzettas on floured or corn mealed pizza peel.  Place pizzettas on lightly oiled baking sheet, top with sauce and cheese.    Bake at 400-450 for about 10 minutes.   Let cool a bit.  Put in aluminum foil, pack, head to beach with pizzettas, sliced peaches, bottled water, and your kids.  Relax, eat, and enjoy.

Lunch Box Chronicles: Day Eighty-Four (The Metamorphosis of Spelt Right Pizza Dough)

Today was my birthday (well, now it was yesterday) so I DID NOT cook or bake or clean, but I have this great picture that I felt I must share with you.   This is the metamorphosis of a Spelt Right Pizza Dough, cool, but not life moving or anything.   But, if you, like I, happen to be obsessed with baking with Spelt Right dough, you might want to know its various stages.  Pizza No. 1 - embryonic stage, simply not ready to venture into the world on its own.   Pizza No. 2, early man, perhaps Neanderthal, advanced, but probably couldn't drive a car.  Pizza No. 3, definitely close to ready, can be used for a respectable pizza, but perhaps has not reached drinking age yet.  Pizza No. 4, AGE 47, just like me, perfect, ready to roll out and bake.  Though, this 47 year old rolled out pizza dough is feeling a little fried after midnight and a full day's work, so no recipes tonight, just rants.  Recipes on future blogs! Peace!

Lunch Box Chronicles: Day Eighty-Three (Another Maine Ten Mile Trio)

The other day I indulged in another Maine Ten Mile Trio - made from ingredients all sourced within 10 miles of the Spelt Right Bake House.

Recipe/Ingredients:  Spelt Right Pizzettas with Olivia's Garden Pesto and Pineland Farms Feta Cheese

Directions:  Thaw and Fully Rise One Spelt Right Pizza Dough.   Preheat oven to 450 F.  If you have a pizza stone, place it in the oven on the upper shelf.  Divide Spelt Right Pizza Dough into six to eight even balls.   Stretch or roll out.  I placed these on a pizza peel generously sprinkled with corn meal, but you can put this on a lightly oiled stainless steel baking pan.  Top with Olivia's Garden Pesto, and Pineland Farms Feta.   If using a peel, tip the peel toward the pizza stone, and gently persuade the pizzettas with a spatula onto the pizza stone.   If using a pan, place in the oven on upper shelf.   Bake for approximately 10 minutes or until done. 

The Tripartite Response for the Second Ten Mile Trio?  Yum, Yum, Yum.

Lunch Box Chronicles: Day Eighty-Two (Bread and Chocolate: Impress your Friends, Bribe your Kids!)

Oooooooh, finally, I got to try something I have been dreaming about:  Spelt Right Pizza Dough stuffed with the famous Death by Chocolate Sauce by Pemberton's Gourmet Foods in Grey, Maine.  It met all my expectations!

  Not long ago, I met Jim Robbins, the new owner of Pemberton's doing a local night at the Portland, Maine Whole Foods.  It felt a little strange being a consumer rather than a vendor that night, but it gave me a chance to explore.  And, explore I did.   First, meeting with Jim, and then becoming obsessed with the idea of a Spelt Right bread and Pemberton chocolate combination.   Jim is a neat guy; I immediately felt comfortable with him.  We both recently ventured into the specialty food world after leaving other professions (banking for him and law for me) following a passion to offer good food to good folks.   So, over the past few weeks I started pestering Jim.   "Hey, Jim, might I stop by for some chocolate to try with the Spelt Right Pizza Dough?"   Well, I reached him today, and he said a common phrase I often  hear regarding my many encounters. "My, you are persistent."   Well, persistence is a good thing in this business, and even better when you are in pursuit of some of the best chocolate in Maine.  "So, Jim, any chance you are going to be around today and you've got some chocolate hanging around?"   Hurray!  Scored!  Today I made my trek to Pemberton's and am so glad I did. 

Pemberton's offers an array of specialty sauces: some savory, some sweet, all delicious. You can buy them at Whole Foods, Hannafords, Micuccis, Rosemont and many other spots.   I was fortunate to try many of them on top of the Spelt Right Pizza Dough that I so handily brought with me.   The Death by Chocolate (I think of it more as Heavenly Chocolate) and Spelt Right Pizza Dough combo is a match made in Heaven.   Having it just once today wasn't enough, so I brought some home and made a few for the family to try.   TWO CHOCOLATE COVERED THUMBS UP!!!   At one point, Spencer was saying "MAAAUUUMMM" while he was sitting in the dining room as I was cleaning up drips of chocolate here and there.  "What?" I retorted, sensing that he was about to tattle on his sister again. "Ummmm" he said in this 13 year old dialect, "Ummmm, this is the best dessert I have ever had.  It reminds me of those things stuffed with chocolate made of wheat that I can't eat any more.  This is sooooooooo good.  Is there anymore?"  Enough said, these things are a hit, make them for your friends, they will be impressed.   Make them for your kids, they could be used as a bribe!

Ingredients: Spelt Right Pizza Dough (fully thawed and risen), Pemberton's Death by Chocolate (we used both original and raspberry).   Preheat oven to 375.  Divide dough into 8 even balls.  Make small pizzettes, place about 1 TBL of the DBC in center.  Fold to make a triangle.  Leave a slight gap in the center or you will have a chocolate explosion.  Place on oiled baking sheet.  Bake for about 10 minutes or until lightly brown on the top.  ENJOY!

Lunch Box Chronicles: Day Eighty-One (The 10 Mile Trio)

I am on a Maine kick these days.   I am truly loving this state.   Perhaps it is a bit of infatuation with the streak of warm weather or the fact that a traffic jam lasts about 3 minutes.   Or maybe, it is something a little deeper.  There is a community culture here, a sense of openness and access that is hard to match.  A culture of neighbor helping neighbor, business entrepreneur helping business entrepreneur. A culture of mutual cooperation. 
And, so is the story of the 10 Mile Trio - a pizza made with ingredients sourced in Maine all businesses within a 10 mile radius of one another.  This 10 mile trio includes ingredients from Spelt Right Baking in Yarmouth, Maine, Pineland Farms in New Gloucester, Maine, and Olivia's Garden in New Gloucester, Maine.  If you have not visited Pineland Farms in New Gloucester, you should put it on your agenda.  It is a MUST stop on your visit to Maine.

  Ingredients:  Spelt Right Pizza Dough (fully thawed and risen), Pineland Farms Tomato Basil Harvest Pasta Sauce (made with Olivia's Garden tomatoes), Pine Land Farms Fresh Cheese Curd, corn meal for the pizza peel.   Preheat oven to 450F.  If you have a pizza stone, place it in the oven on the upper shelf.  Divide Spelt Right Pizza Dough into two even balls.   Stretch or roll out.  I placed these on a pizza peel generously sprinkled with corn meal, but you can put this on a lightly oiled stainless steel baking pan.  Top with Pineland Sauce, and Pineland Farms Cheese Curd.   If using a peel, tip the peel toward the pizza stone, and gently persuade the pizza with a spatula onto the pizza stone.   If using a pan, place in the oven on upper shelf.   Bake for approximately 10 minutes or until done.   The consensus from those with refined palates (Tim, Emma, Spencer, and mom) is that this is a richly excellent combination.   The comment from the peanut gallery, eight year old Olivia was that it was not plain enough.   Verdict? Two thumbs up.

Lunch Box Chronicles: Day Eighty (Maine: The Way Life Should Be)

I should NEVER EVER complain about living in Maine, and, if I ever do during one of those long winters, remind me that I should NEVER EVER complain about this state.   It is simply beautiful!  We have incredible beaches just a stone's throw (If you have a great throwing arm) from where we live.  And, vibrant Portland with its cobble stone streets, world class restaurants, and bustling waterfront is just a 15 minute drive.  The Spelt Right bake house is in a historic mill enveloped by the Royal River which powers it.  And, if I were a skier and a hiker, I might mention the hills and the mountains, but I'm not so I guess I won't mention them....
AND, the LOBSTERS....I truly want to be vegetarian, but there are a few things that keep me from making the commitment.  Did I mention the LOBSTERS at $3.99 -$5.00 per pound, please.....AND, how about the fresh Haddock purchased at the Portland waterfront caught that morning?

Dinner on this beautiful Maine night.   Lobsters, Spelt Right Bread Sticks, Shipyard Beer (for papa).  The kids and mom were satisfied with filtered Maine tap water from Sebago Lake. 

Ingredients: Maine lobsters, Spelt Right Pizza Dough, powdered garlic (we love Frontier), extra virgin olive oil, grated Parmesan cheese, Shipyard beer

Directions:
Lobsters: We get the lobsters pre-cooked so will leave the directions for someone more experienced.  Spelt Right bread sticks: One Spelt Right Pizza Dough, fully thawed and risen, extra virgin olive oil, garlic powder, pre-grated Parmesan cheese.  Pre-heat oven to 450.   Roll out 10-20 dough sticks, roll dough in EVOO, then sprinkle with garlic powder, then roll in Parmesan cheese.  Bake until brown on bottom.  Turn over and continue to bake until lightly brown.
Beer: pop off cap

PS:  I might complain just a little bit about the mosquitoes, but then again, I can be thankful for the simple curing powers of Witch Hazel....ohhh, my kids just love that name.