Lunch Box Chronicles: Day Forty-Nine (Shrimp wrapped in Spelt Dough)

This is not one of my favorite recipes, but I think there is hope and will try it again with fresher shrimp.  We sauteed some frozen Maine shrimp with garlic, EVOO, white wine, salt and pepper.   Something about the shrimp simply wasn't flavorful.  Perhaps, the shrimp had been thawed and refrozen one too many times.   We added cranberries and a little bit of tomato sauce to try to sweeten it up.   We then wrapped the shrimp, cranberry mixture with Spelt Right dough.  I'm not going to give all of the instructions because there are much better recipes in this blog than this one.  Result: Thumbs down from Beth, but the comments from the Peanut Gallery (Tim that is) are that "I thought it was pretty good.  It aged well.  I ate one when I got home and it was good!"  I looked at him and said "You must have been pretty hungry when you got home."  His response, "I was."  I love Tim for always being the optimist.  My recommendation simply is don't try this one at home.

Lunch Box Chronicles: Day Forty-Eight (Cranberries, Apples, Walnuts, Oh My! And, TOTALLY VEGAN)

Today we had a nice surprise with a visit from our friend Ana and her daughter Sophia.   Anna, Sophia, Anna's mom, and a friend from Sweden all visited the bakery while Tim, the kids and I endeavored to a get jump start on a busy week.  Lucky for Olivia, Anna brought her to the beach for the day while the rest of us toiled away.  I have to say both Emma and Spencer were incredibly helpful, though Tim reminded me I might have been a bit too grumpy with them.

After several hours, Anna brought the beach weary children back to our house and we had a feast of various pizzas and fitayers.   We made enough for a few days of posts.

We start with dessert first.   I was searching around in the depths of the fridge, freezer, and pantry for something interesting.  What emerged seemed promising.

Ingredients: 
1 Spelt Right Pizza Dough, thawed and fully risen
1 and 1/2 cups frozen cranberries
1 and 1/2 cups walnuts
5 Tablespoons Fig Paste (I love fig paste!)
1 apple chopped in several pieces

Directions:
Put all ingredients in food processor and blend until chopped, but not mushy.   Cut pizza dough into 12 even dough balls.   Stretch out dough in even rounds.   Place a heaping amount (2 TBLs? at least) of mix on dough.  Form triangles.   Bake at 400-450 F degrees until lightly brown.


Result:  YUMM.  Two thumbs up.  Both Anna and I thought the flavors and texture were reminiscent of haroset served at Passover (absent the bread of course).