Lunch Box Chronicles: Day Sixty-Eight (Apple Tarts complimented by Break Dancing)

Well today has offered quite a treat after coming home semi (or actually really) grumpy.  The first was taking a nice long walk with Tim around the neighborhoods and to the Scarborough Marsh.  The second was watching 8 year old Olivia break dance - which she made me rate on a scale of one to ten.  Dance One started at a 7.5, Dance Three, with its squiggly moves and cross over arms ended with a 10.   Maine Has Got Talent -- or, at least, boundless energy.

Good thing we had some left over Spelt Right Apple Turnovers made the night before to feed the Mainer Who Has Got Talent.

Ingredients: One Spelt Right Pizza Dough (fully thawed and risen).  Four apples sliced sliced very thin and then chopped in small chunks.  Cinnamon and Sugar to taste.  We used Ceylon Cinnamon from Frontier Spices and Organic Evaporated Cane Juice for the sugar.

On a pizza peel that is dusted with fine corn meal or on a lightly oiled pan, cut dough into 8 even balls, roll or gently shape into rounds.  In a bowl, mix apples, cinnamon and sugar.  Place a dollop of the apple mix on the dough, fold over into a half circle.  Pinch ends.  Place on oiled baking pan.  Bake at 375 until golden brown.   Yumm!

Lunch Box Chronicles: Day Thirty-Six (Berry Struesel - the SPELT RIGHT WAY)

This is one of the best recipes coming out of the Lunch Box Chronicles so far.

It is the brainchild of two Scarborough High School Seniors, Emma and Adam, no doubt destined for great things. They hatched the idea for trying their hand at the Lunch Box Chronicles a few weeks earlier. On Sunday morning, the two teens bounded off to Hannaford with a few bucks in their pockets and a mission to make something that would knock our socks off. They succeeded and several recipes emerged!

Olivia and Spencer looked on in anticipation of great treats to come, only to be gravely disappointed, when Emma and Adam decided to abscond with the feast they created and surprise a group of friends with some culinary delights. Luckily, they did leave a few morsels behind or chaos would have ensued!

Here is the first of three recipes to be posted by the newly anointed Lunch Box Chroniclers:

BERRY STREUSEL - SCARBOROUGH HIGH STYLE

INGREDIENTS

One Spelt Right Pizza Dough (Fully thawed and risen). See earlier pictures for details.

Struesel mixture
* 1/3 cup light brown sugar
* 1 and 1/3 VITA SPELT spelt flour
* 1/4 cup organic sugar
* 1 teaspoon cinnamon
* 1 cup of old fashioned oats
* 1 stick butter.

Melt butter and then pour in a mixing bowl. Mix together all the other ingredients with the butter. Use hands to make a crumble struesel.

Fruit Mixture
* 1 quart of strawberries (slice into quarters)
* 1 pint blueberries
* 4 TBL organic sugar

Wash fruit and mix well with sugar. Let sit.

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). Make a thick edge around the thin base to hold in the juices (almost like a pie)

Place fruit mixture into a pizetta and sprinkle a good amount of the struesel mixture over the fruit.

Place on well oiled baking pan. Bake in 375 pre-heated oven for 10-15 minutes, or until looks done.

Let cool and enjoy!!!

Lunch Box Chronicles: Day Ten (Spelt Right Apple Cinnamon Tarts)

After a day in Boston at the EPA Earth Day event and a day in Scarborough at the Hannaford Earth Day event, we are really too tired to be creative, but I am going to provide you a little tidbit on the health benefits of spelt. Spelt is loaded with Manganese, which is a trace element that helps to activate certain enzymes. It is known for its anti-oxidant qualities. Spelt is a great source of manganese. http://worldshealthiestfoods.com/genpage.php?pfriendly=1&tname=nutrient&dbid=77.

As for the lunch box treat, I took one Spelt Right pizza dough and let rise to double its size (actually this was a dough that I inadvertently left out overnight and then put back in the fridge for another two days). Other ingredients: two apples, 3 TBL organic evaporated cane juice (sugar), 2 Teaspoons organic cinnamon. Chopped apples finely, mix in sugar and cinnamon. Make three rounds (you will have extra dough that you can be creative with), place 1/3 of the filling in each round, shape into triangle. Bake at 375 for 10-15 minutes or until browned.

Again, we are too full to test tonight so will give you the rating tomorrow. Pictures will be posted tomorrow too.

In the meantime, eat well and sleep well!