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

Lunch Box Chronicles: Day Forty Four (Mediterranean Salsa, Goat Cheese, Heaven!)

Today's post is a result of yesterday's foraging trip at Whole Foods - Portland. In addition to running into Rosario sampling his pesto (see yesterday's post), I ran into one of the always friendly and helpful employees of Whole Foods, Shannon, who helped me locate another "topper" for the Spelt Right Pizza - the In-House Made Mediterranean Salsa. Thanks, Shannon! Great choice.

Ingredients: One Spelt Right Pizza Dough - fully thawed and risen, Whole Foods In-House Made Mediterranean Salsa (cow's milk feta, olive oil, kalamata onions, sundried tomatoes, scallions, Italian parsley, dill weed, black pepper, and ????), goat cheese, caramelized onions, wilted spinach, grape tomatoes sliced.

Preheat oven to 450. Use pizza stone if you have one. If not, use a baking pan. Shape pizza (you can make six small or 2 good size or 1 large with the dough), spread on the Mediterranean Salsa, then layer on goat cheese, onions, spinach and tomatoes. Bake until done.

YUM!!!! This should be considered an AWESOME FACE pizza.

Lunch Box Chronicles: Day Thirty-Seven (Goat Cheese Pizetta)

Well yesterday was much too hectic to post a recipe. Oh, I tried, but there was never a free moment. And then, there was the couch and a movie (with Olivia) and those options were just much more enticing. I actually lounged on the couch for an hour and a half. One rare moment.

Before I post the recipe, here is a bit of a public service announcement. There is a great article in the Portland Press Herald this morning on Konbit Sante Cap-Haitien Health Partnership, a Portland, Maine based non profit that has been doing relief work in Haiti for decades. This is a worthy organization and the needs are still many. (This is a link to their Facebook page)

Here is another recipe from the Scarborough High School Chroniclers - Emma and Adam.

Ingredients:

BASE: 1 Spelt Right Pizza Dough - fully thawed and risen - cut into eight even balls

SPREAD: 5 or 6 garlic gloves, 2 pinches of ground mustard (now, Adam's secret ingredient has been revealed), 1 Tbls dry basil, salt and pepper. If you know how to use a mortar and pestle put about 1/2 salt, 1/4 teas pepper and cut up cloves in and smash the heck out of them making a paste.). If you don't have one, I recommend buying one. It's a great tool!! (See picture)

TOPPING: 1 Red Bell Pepper - sliced in thin sticks (seeds removed)
1/2 large onion - sliced thinly in circles, cut in half
Silver Goat Chevre, garlic and herb (though I'm sure a LOCAL variety would be better!!)
Juice from 1/2 lemon
(With hands, mix the above ingredients and squeeze lemon juice on top of it. Be sure to not let goat cheese blob together (this is a technical term) and instead spread it evenly with the vegetables.)

DIRECTIONS:

Preheat oven to 400F.
Cut the pizza dough into 8 even sized balls. On a pizza peel or cutting board dusted with finely ground cornmeal or spelt flour, shape the dough balls to about 1/4 inch thickness (this is the kids' recipe, but mama would make it a little thinner).
Lightly spread the "Spread" on each pizetta. Place topping on spread/dough base. Bake at 400 on pizza stone or lightly oiled baking sheet until lightly brown on the bottom.
Let cool and enjoy!

Two thumbs up!

Check out the cornucopia created by these two teens! Impressive. Too bad we can't commission them to cook every night.

Lunch Box Chronicles: Day Eighteen (Eggplant, Zucchini, Goat Cheese, Tomato Triangles)

Tonight we created a complete feast with varieties of pizzettes and fitayas. Recipe for tonight: Eggplant, zucchini, mushroom, tomato, mozzarella, herbed goat cheese fitaya.

Well, I learned something new today. Sweating vegetables. A friend from England visited and showed me how to sweat eggplant, zucchini (known as Courgette in England), and mushrooms. (Thank you, Natalie, or Nellie as they say in some parts)

Directions for sweating vegetables: slice eggplant, zucchini, and mushroom (all separately), place in dry hot pan on stove top, brown on one side and on the other until soft, drizzle with olive oil (not too much), add garlic, salt, spices to taste. (Set aside)

Ingredients: Two Spelt Right pizza doughs, double in size (you know the drill, one egg plant, two small zucchinis, 5-6 mushrooms, goat cheese, mozzarella cheese, tomatoes.

Sweat vegetables (eggplant, zucchini, mushrooms), one type at a time. Set aside. Cut tomato into small chunks, set aside.

Preheat oven to 450 F

Divide dough, make 12-16 rounds, stretch or roll to 1/4 inch thick, place on lightly oiled baking pan. About 4-6 will fit on pan. Place veggies of choice (I recommend 1-3 varieties of sweated veggies plus a little bit of tomato for moisture) in center of dough, add desired cheese, make triangle with dough. Bake at 450 for about 10 minutes or until lightly browned.

All guests gave this a two thumbs up. Olivia wouldn't try it (she went for the plain pizza), Spencer liked it, especially the eggplant. Still my favorite are the pepper pies (earlier post).

Definitely for a dinner party, not lunch because needs to be reheated.

Lunch Box Chronicles: Day Nine (Olive, Goat Cheese Tarts)

We're giving you two options today. A fitayer or a Spelt Right sesame bagel. We did not have enough room in our bellies to sample the fitayers because we just returned from the Associated Buyers Table Top Show and have been nibbling all day.

First Taste: Great for a Light Dinner. Ingredients: One Sesame Mucho spelt bagel, Silver Goat Chevre Goat Cheese, Sliced Avocado, and Trader Joe's Olive Tapenade Spread (warned you about the TJ addiction). Directions: Toast Bagel to Desired Crispness or Softness (I love the versatility of Spelt Right bagels), spread on Goat Cheese, spread tapenade over goat cheese, place slices of avocado on tapenade. Enjoy!!! Yum, yum, and yum. I give this a personal two thumbs up.

Second Taste: Goat Cheese and Olive Tapenade Fitaya. Ingredients and Directions: One Spelt Right pizza dough, double in size. Divide dough into six equal balls. Stretch or roll to about 1/4 thick. Spread on goat cheese first and then tapenade. Shape into triangles. Bake at 400 for 10-12 minutes until golden brown. UNRATED. We were just too full to try this one! We'll let you know tomorrow.