Friday, November 19, 2010

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.


Monday, November 15, 2010

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!!! 

Tuesday, November 9, 2010

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 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 the meantime, here is a link to the Pepper Club/Good Egg Cafe