I had some whole wheat dough leftover from the calzones I made last week and decided to make some savoury rolls for lunch with some roasted squash and caramelized onions. While the dough defrosted and came up to room temperature, I roasted up some squash in a hot oven and caramelized some onion on the stove top. While I waited for the veggies to cool, I rolled the dough out into a rectangle and let it rest for a few minutes. Next, I pureed the squash and spread a layer on the dough, added some onions and rolled it up into a cylinder. I sliced the cylinder into 2 inch sections and packed all of them into a greased pan. I let this rise for about an hour and then baked the rolls in a 350 oven until they were golden.
I picked up what appears to be a magic machine over the weekend! I was gifted a pasta machine last spring and I have used it more than I ever expected to. Next week I will be teaching some friends how to make pasta and because of a scheduling glitch (there isn’t any school on the date I selected) – but what I am looking at as an opportunity – their kids will also be welcome to join us. We suddenly have a larger group than I anticipated so I figured I needed another machine for people to use.
I headed north of the city to an enormous depot that sells all kinds of fresh seafood but also has the biggest selection of Italian foods I have ever encountered (outside of Italy and and Eataly of course). I was planning on just getting another machine to crank out sheets of pasta until a cavatelli machine caught my eye. I bought it and headed right back home. I waited about 3 minutes before tearing open the box and making up a batch of cavatelli and was completely amazed! The egg-free dough is stiffer than the pasta dough I usually make and instead of feeding in a sheet of pasta that gets gradually thinner, you simply need to feed in thickish strip of dough and the machine spits out little cavatelli. It is truly magical! I made up a batch of pasta to bring with us as a hostess gift and then went on to make another batch with spinach over the weekend. This could be my favourite kitchen machine!!
This school lunch is all set for Monday: homemade spinach cavatelli w some garlic and diced tomato, cucumbers and carrots, some fresh fruit and a few of the best cookies ever – @doriegreenspan buckwheat and chocolate sables. Made a batch this afternoon and quickly packed most up to take as a hostess gift tonight and the rest in the lunch box. Dangerously good!
This is the last school lunch of the week and I was running short on inspiration. Pizza and its relatives are always a good bet, so I whipped up some whole wheat dough and made up some calzones. The dough recipe is so simple (it is from @weelicious) and I will freeze the rest for future use. The key to success with whole wheat dough, in my limited experience, is a relatively fine flour. Bob’s Red Mill flours have recently popped up at my local supermarket and I have been using the regular and pastry versions of their whole wheat flour. Both have delivered great results!
I stuffed these calzones w cannellini beans, kale pesto and sundried tomatoes. Packed some fruit on the side including some sweet slices of fuyu persimmon. Not sure if my kids have had this before – will have to see if they come back home uneaten or not.
#Sushi salad in a jar: brown rice, amazingly delicious wilted spinach from our CSA (I know what isn’t in the soil at PlanB Organic Farms, but what is in the soil that makes this spinach so good??), shredded carrots,tofu tossed w some chives from the garden and avocado. Packed some wasabi and tamari to liven it up and some fruit for dessert. Fuel for school!!