Monday, January 31, 2011

Lunch Box Chronicles: Day One Hundred and Twelve (Homemade Spelt Pasta)

Spencer and I were two lucky folks last week to come home to some homemade spelt pasta made by Tim, Grandma Helen, and Olivia. Made with Vita Spelt flour, eggs, water, salt, and Grandma Joan's hand cranked pasta maker which is at least 50 years old.  Here are some photos.  Recipe and instructions to follow.

Saturday, January 22, 2011

Lunch Box Chronicles: Day One Hundred and Eleven (Egg and Cheese Fitayers with Spelt Right Pizza Dough)

Our camera is on the blitz so we are resorting to Blackberry photos for this blog.  Please bear with us.  At some point, a quality camera will appear - perhaps a gift from heaven??

In any event, this morning, the family seemed a bit at a loss for breakfast ideas.  I was slow to get out of bed, not really liking to face the cold (which is not good thing if you live in Maine in the winter), and as I dragged myself down the stairs, I heard the familiar mantra...."Maaaaummmm, I'm hungry!"  Soon, it seemed like there was a chorus singing those words even though there were no more than two kids in the house.

"Quick," I said to Spencer "Get out the eggs, milk, Cabot cheddar, salt, pepper, dried dill, and Spelt Right Pizza Dough."  The kid knows the drill, is pretty quick on his feet, and went right to work.  Spencer mixed the eggs, milk, salt, pepper, and dill in bowl, while I cut and shaped the pizza dough(which had been thawing in the fridge for a few days) into eight equal rounds.  In a matter of no time, we had all of the fixins' ready to make egg and cheese fitayars.

Directions:  Preheat oven to 400-450.  Prepare scrambled eggs how you like them prepared.  We mixed eggs, milk, dried dill, salt, and pepper, and then added cheese.   Use a fully thawed and risen Spelt Right Pizza Dough, cut into eight equal pieces, place on lightly oiled stainless steel baking pan, stretch dough to about 1/4 inch thick, put egg and cheese mixture on it.  Fold into triangles.  Here are step-by-step directions for making fitayers. Bake for about 10 minutes.  Watch these carefully, because they are easy to over-bake.   We made two batches, so that we have enough for the week.  We froze the extras and will use them during the week.  They can be microwaved or put in a toaster oven to reheat.

These are great for busy mornings.  You will also see that we made one with just pizza cheese.  That is for an afternoon snack.  YUM.

Tuesday, January 18, 2011

Lunch Box Chronicles: Day One-Hundred and Ten (A Perfect Lunch with A Perfect View)

View from Spelt Right Baking Co., Yarmouth, Maine
Spelt Right Artisan Bread with Rosemont Market Torta
This is my Yarmouth, Maine bliss.  Relaxing for a moment at the bakery, looking at the serene view as a Nor'easter creates a tapestry on the Royal River, and eating some of the best food on the planet, all created right here in Yarmouth, Maine:  Freshly baked artisan spelt bread from Spelt Right Baking topped with Goat Cheese, Pesto, and Red Pepper Torta from Rosemont Market.

Monday, January 17, 2011

Lunch Box Chronicles: Day One-Hundred and Nine (A Call for Guest Bloggers!!!)

OK, it's not that I am out of recipes, but my creativity is waning a bit.

For any Facebookers, or Bloggers, or Blogger-Wannabes out there, here's your chance to see your work on the little screen.

I need recipes, or at least, ideas -and-PICTURES! for by blog!

If you send me a picture in which you have created something pretty appetizing with a Spelt Right Bagel, Spelt Right Bread, or Spelt Right Pizza Dough along with a recipe or a close approximation of a recipe, I will either ship to you or give you in person a FREE BAG of Spelt Right Bagels.  

This offer is good until February 15, 2011 and his open to the first 15 submissions.   Send your submissions to

Saturday, January 15, 2011

Lunch Box Chronicles: Day One-Hundred and Eight (Everything Emma Spelt Right Bagel with herb chevre and fried egg)

Three simple ingredients, one delicious breakfast or lunch or snack!  Spelt Right Everything Emma bagel, toasted to perfection, with herb chevre goat cheese, and a fried egg. Salt and Pepper to taste.  This meal is packed with so much protein (7 grams from the bagel, 4-6 grams from the egg, and 5 grams from the cheese) that you will be satisfied for many hours after eating this.  If you want to add a little green, add some wilted spinach on top.....Oh, yum, simply yum!!!

Everything Emma Spelt Right Bagel Basking in the Sun

Tuesday, January 11, 2011

Lunch Box Chronicles: Day One-Hundred and Seven (Salt Free Options at Spelt Right)

For day One-Hundred and Seven, we are not offering a recipe, BUT we are offering greater options for those with health challenges.   We have heard from many customers that they would like a low or no salt option for breads.  While we can not offer this in all of our products, we are working on a few specially designed products for those who need low or no sodium diets.

We currently have a SPELT RYE bread with NO SALT.  These are beautifully nutritious breads - organic spelt flour, organic rye, water, extra virgin olive oil, and yeast.  That's it!!!  

We can adjust other breads to the no salt option as well.  The beauty of our no salt breads is that we are NOT substituting other ingredients (like sugar or fat) to add flavor.  Rather, we are using time honored traditions of bread making to make the best loaves possible.

Please stop by the bakery between 8am - 1pm Monday - Friday (81 Bridge St. Yarmouth, ME) in the old mill on the river, OR call ahead to purchase at other hours (if we are in the bakery, we are open).

Please email us or blog us with your requests for which variety of bread you would like to have salt free.  Soon, we will offer these on-line and, in good time, in the stores.

So, here's to good health.....

Beth and the crew

Monday, January 10, 2011

Lunch Box Chronicles: Day One-Hundred and Six (Three Times Two is Six - Hexagon Heaven: Spelt Right Dessert Fitayers)

Hexagon Heaven - I love these triangles and six of them make a heavenly hexagon.  We had a wonderful Spelt Right Pizza Party with our neighbors and friends.  It was a relaxing time after a very hectic holiday season.  After making about 8 pizzas, we had one dough ball we got creative.  Inside those beautiful triangles are ingredients ranging from sweet to savory.  Some are typical pizza ingredients folded into a triangle.  Two of those geometric shapes contain none other than my favorite combinations - chocolate with something special!  

Ingredients:   One Spelt Right pizza dough, Ghiradelli semi sweet and white chocolate chunks, raspberry jelly fresh pear, sliced thinly.    After eating a real meal of Spelt Right pizza with sauce and cheese and meat and veggies, give your belly and little break, drink some more wine, and then make Spelt Right dessert fitayers!

Instructions:  Preheat oven to 400-450.   Use a pizza stone if you know how to.  If not, use a lightly oiled  stainless steel baking pan.   Cut the dough into eight even balls, stretch out, fill center with chocolates and fruit of choice, make triangles (here are the directions for making triangles), and bake for about 10 minutes or until golden brown.   Let cool a bit before digging in because you will get singed by the very hot melted chocolate.  Yum, yum, and yum, says the triangle.  Yum, yum, yum, yum, yum, yum says the hexagon.

Saturday, January 1, 2011

Lunch Box Chronicles: Day One-Hundred Five: New Year's Resolution: "Give PEACE-ZA LaChance"

It's been a month since I have posted on Lunch Box Chronicles.  So goes my attempt to post a recipe a day.   The reality is that LIFE is just too busy; sometimes self imposed craziness; sometimes just random craziness.  But the beauty of this blog is that I make up the rules!  So, I am still going to post 365 Recipes or Rants, but it is definitely going to take more than a year.  Be patient!  Some great recipes and recipe ideas are yet to come.

Speaking of which....holidays are always a fun time to try something new and celebrating New Year's with friends is a good time to explore some great food mixing spelt pizza making with fondue creating.   My favorite of the evening was a chocolate strawberry raspberry fondue cheese cinnamon and hot pepper flakes fitaya pizza thing.  OMG!  The flavors were amazing.

Steve's face says it all.  Our New Year's Resolution?  "Give Peace-za LaChance"

Spelt Right Pizza Dough - fully thawed and risen.  A dough ball can make 8 fitaya triangles or flat pizzas
Freshly cut strawberries
A few fresh raspberries
Milk chocolate Guittard all natural chips (with opposed to FAKE vanilla)
Ground Cinnamon
Red Hot Pepper Flakes
Fondue Cheese (Swiss and Gruyere) - buy it premixed


Divide the dough into 8 equal sized balls. Stretch or roll out pizza dough to about 1/4 inch thick on a lightly oiled baking sheet, place about 8-10 chocolate chips on dough, about two sliced strawberries, two or three raspberries, sprinkle with cinnamon and hot pepper, and add a small amount of cheese.  Form into a triangle.  Here's a link for specific triangle making instructions.  Repeat until all doughs are filled.   Place on lightly oiled stainless steal baking pan.  Bake at 400-450 until golden brown, about 10 minutes.  Let cool a little before eating!!  Enjoy the bursts of flavor!!!  And, GIVE PEACE-ZA LACHANCE.