Lunch Box Chronicles: Day One-Hundred and Sixteen (Saturday Night Boredom Fever)

The snow is unending this winter.  I can't believe I complained about the hot weather this summer....if only I could turn back the clock!

Venturing outside, unless you are a polar bear, simply isn't fun.  The kids have been going a little stir crazy so we have been trying to entertain them.  Unfortunately, the cheap craft from Target didn't work ..... and a ride to LLBean can take you only so far....and t.v. is getting boring....

The kids were mulling over some ideas...."What can we DO???? We are SOOOO Bored!!"  Well, I wasn't feeling particularly creative as I have been in the throws of planning my whirlwind trip to NYC, praying that there will not be flight delays.

I have been promising my friend Frank that I would make him fitayers, but have broken my many promises to ship some, so I said I would make them for the trip.  The problem is that it is Sunday night,  the trip is Monday morning, and there not a fitayer was in sight.  I decided to get to work. 

As I started to prep for the culinary quest, Spencer and Olivia both chimed in "Can we help?"  Wow, I thought, how awesome is that?  I've trained these kids right.  They think cooking is fun!  The 8 year old Olivia got to work chopping onions with only a tear or two shed, and Spencer de-stemmed and chopped the spinach.  Olivia then went to work on squeezing the fresh lemons and Spencer to crushing the fresh garlic.

Not sure if it was the good will and love flowing through the preparation, but we made the best tasting fitayers yet.  Tim's response, "Wow, these are so light and tasty."

Recipes: Spinach, Onion, and Feta Cheese Fitayers and Grass Fed Beef, Onion, and Mint Fitayers.

Ingredients for Spinach Fitayers: One Fully Thawed and Risen (in bag) Spelt Right Pizza Dough, one package fresh spinach, one onion, 2 large lemons, 2-4 TBL Extra Virgin Olive Oil, 1-2 TBL dried mint, salt and pepper to taste.

Ingredients for Beef Fitayers: One Fully Thawed and Risen Spelt Right Pizza Dough, one pound grass fed ground beef from Cold Spring Ranch one onion, 3-4 cloves garlic, 2-3 TBL extra virgin olive oil, 1-2 TBL dried mint, salt and pepper to taste.

If you don't have an 8 year old and a 13 year old on hand to help, you will need to do the following:

SPINACH FITAYERS:  rinse, spin, de-stem, and chop spinach, chop onions very finely, place in bowl with squeezed lemon, olive oil, and spices, toss together.  Shape 8-10 rounds on lightly oiled stainless steel baking pan (preferably with edges), place dollop of spinach mix in center, add crumbled feta cheese if desired, shape into triangles.  Bake at 400 for 10-15 minutes until bottoms are golden brown.

GROUND BEEF FITAYERS: chop onions and garlic finely, saute in EVOO over medium heat until onions are soft, add ground beef, add spices to taste (the mint adds a really nice flavor).  Cook until meat is done.  Set aside.  Shape 8-10 rounds on lightly oiled stainless steel baking pan (preferably with edges), place dollop of meat in center, shape into triangles.  Bake at 400 for 10-15 minutes until bottoms are golden brown.

I'm not sure why these tasted extra special, but I think it had to do with the extra special help I received in preparing them.

Try cooking with your kids....it's more rewarding than you might think, and it provides lessons that they will be able to use for a life time.

bil-hanā' wa ash-shifā' (Bon Appetit!)

Lunch Box Chronicles: Day Fifty-Six (Focaccia Heaven)

I am doing several posts today because I have had absolutely no time in my day to update recently.  Still feeding the family, but this blogging thing takes a little extra time.

Although I am not a beef eater, my kids are.   Here is a great burger made with Cold Spring grass fed beef from Maine, tomato, Cabot sliced cheddar, onion, lettuce on a very delicious ROSEMARY focaccia rolls made by Spelt Right.   We do not yet sell these buns on our website.   Are there any votes for us out there for having these "focaccia rolls" available to the public?

According to Spencer, this meal was beyond awesome.

Lunch Box Chronicles: Day Fifty-One (Sloppy Joe's Take Two, Salad with homemade balsamic dressing)

Garlic is an obsession in this house.   It is really a miracle food, http://www.desigram.com/Health/Ingredients/Garlic.html, and much like spelt, is one of the oldest cultivated foods.  We know from bakery experience that garlic is an antibacterial.  Have you ever noticed that garlic is never mixed right in with bread, but instead is drizzled in through a slice or sprinkled on top?  The reason is that garlic's antibacterial properties will kill the yeast or sour dough.  We once had to throw away an entire batch of bagels after trying to mix the garlic in the dough.  Never did that again.

We have been very busy in the bakery for the past week and it will last for a few more weeks (hopefully forever).  In the meantime, I had to resort to some easy home recipes.  Good thing Whole Foods is just 20 minutes away.

Tonight's dinner:  Sloppy Joe's laced with garlic made with Grass Fed Beef from Cold Spring Ranch Farm in New Portland, Maine.   Greens, tomatoes, and cucumbers with very garlicy homemade balsamic dressing.  The Grass Fed Beef from Cold Spring Ranch http://www.coldspringranch.com/grass_fed_info.htmis really the best and when I can get it, the only beef I will serve my kids.  It is run by Gabe Clark, a fellow Bates College alum (tho' many years younger than I).  

Ingredients - Sloppy Joe - Take Two: 
One Spelt Right Pizza Dough, fully thawed and risen. 
One Pound Grass Fed Ground Beef from Cold Spring Ranch Farm
3 cloves of garlic
1/2 onion
2-3 TBL Extra virgin olive oil
salt and pepper to taste
pasta or pizza sauce (homemade or jarred)
grated pizza cheese (we used a mozzarella provolone mix)

Directions:  Pre-heat oven to 450 F.  In a large skillet, saute chopped onions and chopped garlic in EVOO.  After onions brown slightly, add beef cook until brown.   Add tomato sauce and salt and pepper to taste.  Set aside.  Divide dough into 8-10 even dough balls, stretch or roll out until thin, but not transparent.  Cover the dough with the grated cheese, then add meat mixture.  Make triangles as shown in the photos.   We did this on a pizza peel covered with corn meal, and put it directly on the hot pizza stone, but you can do this directly on a lightly oil baking pan.

Ingredients and Directions - Salad with garlicy balsamic vinegar.   Make a salad of your choice, we used organic green leaf lettuce, tomatoes, and cucumbers, topped with chopped walnuts, dried cranberries, and chevre.   For the dressing,  I put 3 large garlic cubes in blender, then added balsamic vinegar, extra virgin olive oil, salt, pepper, dried basil and dill, all to taste (sorry I did absolutely no measuring with this one).  I then blended dressing ingredients together until frothy.  It was amazing, but you have to do this to taste.

Tim and the kids loved the Sloppy Joe's (I don't eat red meat so I didn't have one).  We all devoured the salad.  Nothing was left for the lunch boxes tomorrow.  TWO THUMBS UP.