Spinach Calzones

Whether we're at home in Alaska, or at our winter home in Nevada, I try to make Spinach Calzones whenever our family is together for the holidays. They're a little time consuming to make; but so good, and just pure comfort food.
Enjoy!

Spinach Calzones

Ingredients:

2 cups part-skim low moisture ricotta cheese
Dash of salt
3 Tbsp. shredded parmesan cheese
1 pkg. (10 oz.) frozen chopped spinach, defrosted and squeezed dry
1 jar (7oz.) roasted red peppers, drained and chopped
3 cloves garlic, finely chopped
5 - 3" diameter pie crust dough balls (for simplicity, I sometimes use Krusteaz Pie Crust Mix)
1 cup shredded mozzarella cheese
1 jar marinara sauce (I like Newman's Own)

Instructions:

1. Combine ricotta, salt, parmesan cheese, spinach, roasted peppers, and garlic in a medium bowl.
2. Spray cookie sheet with cooking spray.
3. Roll dough balls out into thin circles on a lightly floured cutting board.
4. Top each rolled out dough circle with a mound of the spinach mixture.
5. Then top each mound with mozzarella cheese, allowing a 3/4" margin to the edge.
6. Stretch pizza dough over top of mound and pinch edges to seal, forming a half-moon shape.  Prick with fork.
7. Arrange calzones on cookie sheet and bake in 425 degree oven for 15 minutes, or until golden brown.
8. Heat sauce in pan.
9. Serve calzones with marinara sauce.

Roasted Red Potatoes

I never realized just how good a really fresh potato tasted until my husband grew a couple barrels full of red and russet potatoes last summer.  They were small, but packed an amazing amount of flavor into their tiny size.  But homegrown or store bought, try red potatoes roasted in a little olive oil, salt, pepper, and paprika.  They're delicious!

Roasted Red Potatoes

Ingredients:
1-2 pounds red potatoes, quartered or halved (depending on size)
2-3 Tbsp. Olive oil
Paprika (not sweet)
Salt and Pepper

Instructions:

1. Place cut potatoes (no need to peel) in baking dish.
2. Drizzle with olive oil, toss gently.
3. Sprinkle with a generous amount of paprika.
4. Salt and pepper, to taste.
5. Place baking dish on center rack of 375 degree oven for 30 minutes.
6. Remove from oven, toss potatoes, and cook for another 20 to 30 minutes, until golden brown.

My husband's potato harvest.

Veggie Quiche

Remember that funny-looking pie crust recipe I posted here.  Well here it is filled and cooked, and looking much prettier, don't you think?!
This is my basic veggie quiche recipe.  It usually tastes, and looks different every time I make it based on the veggies I have on hand.  But whatever veggies I use, it always tastes pretty delicious.  And if there's any left by lunchtime the next day, reheat it in a skillet in a little olive oil, cooking it on both sides.  Yum!!

Veggie Quiche

Ingredients:

Single uncooked pie crust
3-4 cups chopped vegetables (broccoli or spinach, mushrooms, onion, and garlic are really good), plus cilantro and tomato for the top, if you like
1 cup grated Cheddar cheese
5 eggs
1/3 cup milk
1-2 Tbsp. Flour
Salt and Pepper
Red Pepper Flakes (optional)

Instructions:

1. Start with a pie crust. Try my homemade crust recipe, or buy a dry mix - a good one is Krusteaz Pie Crust Mix, because you just add water.
2. Place crust in a glass baking dish.
3. Gather 3-4 cups of your favorite chopped veggies, and saute in a little olive oil.
4.   Place sauteed veggies in pie crust.
5.  Top with grated Cheddar cheese.
6. Whip together milk, eggs, and flour (I do this in a 1 quart measuring cup, starting with the milk.)
7. Pour egg mixture over cheese and veggies, covering.  Gently press down with the back of a spoon.
8. Sprinkle with salt, pepper, and red pepper flakes.
9. Top with chopped cilantro and slices of tomato last, before popping into a 350 degree oven for 30-40 minutes.  It's done when it looks browned and firm, and is not soft in the middle.

Portobello Mushroom Fajitas

Portobello Mushroom Fajitas are one of my favorite vegan entrees.  They're quick and simple to make too.  For a little extra plant-based protein, add a 15 ounce can of drained black beans and enjoy.

Portobello Mushroom Fajitas

Serves 4

Ingredients:

2 Tbsp. Olive oil

1 small red onion, sliced

1 small red bell pepper, sliced

2 Portobello mushrooms, sliced (stems removed)

1 tsp. Chili powder

1/2 tsp. Salt

1/4 tsp cayenne pepper

Flour Tortillas
Optional: 15 oz. can black beans, drained

Instructions:

1. Saute onion and red bell pepper in oil until soft, about 5 minutes.  I make mine in a cast iron skillet.
2. Add sliced mushrooms and seasonings, saute another 5 minutes until browned.
3. Add black beans, if desired.
4. Serve from skillet with warm flour tortillas and guacamole.

Happy Trails, Happy Cow

My husband and I are celebrating Thanksgiving and Christmas in the desert this year with our sons, and extended family.  But before we leave, I thought I'd share the Happy Cow website with you.  I think it's the best resource for locating great vegetarian-friendly restaurants, and health food stores.  I use it whenever we travel.

I plan to continue blogging while I'm away from Alaska, so check back again for more notes and recipes from One Tiny Kitchen, and have a very happy and warm holiday season.

Kim

~~~

What greater blessing to give thanks for at a family gathering than the family, and the gathering.
~ Robert Brault

Black Bean Chili

 My husband and I love the flavor of this hot and spicy vegetarian chili during the cooler months of autumn.  It's a satisfying meal all by itself, or can be made extra special accompanied with a variety of toppings, and a slice of warm sourdough bread fresh from the oven.
Enjoy!

Black Bean Chili
Serves 4-6

Ingredients:

2 cups dry black beans
6 cups water
1/2 large yellow onion, chopped
1/2 large green pepper, chopped
3 garlic cloves, chopped
1 Tbsp. olive oil
28 oz. can chopped tomatoes
1 Tbsp. cumin
1 tsp. paprika
1 tsp sea salt
1/2 tsp. cayenne pepper (use less or none for a less spicy chili)
1/2 bunch cilantro,  chopped

Toppings:
grated cheese
chopped green onions
avocado slices
sour cream
tortilla chips

Instructions:

1. Soak beans overnight.  (Don't forget this step!)
2. Rinse beans, then place in a large loosely covered pot with water.  Bring to a boil, then turn heat down to a simmer.
3. Simmer for 2 hours or more, until beans are tender.
4. In a skillet, saute onion, green pepper, and garlic in olive oil until tender.
5. Add veggies to beans along with chopped tomatoes and spices.
6. Simmer for 30 minutes.
7. Stir in cilantro, and enjoy!

Vegan Banana Bread

The original recipe for this egg and dairy-free quick bread is from an old vegetarian cookbook, and was a dessert called Banana Cake.  I add less sugar than the original recipe called for, so my version tastes more like banana bread.
Enjoy!

Vegan Banana Bread
Serves 9

Ingredients:
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
4 ripe bananas
1/2 cup granulated sugar
1/3 cup vegetable oil (I use Spectrum organic canola oil)
1/4 cup water
1 tsp. vanilla

Instructions:

1. Preheat oven to 350 degrees.
2. Mix flour, baking soda, and salt in bowl.
3. In a large bowl beat sugar and oil together, then add bananas.
4. Stir in water and vanilla.
5. Add flour mixture to banana mixture, and mix.
6. Spread into a lightly oiled bread pan or 9-inch square baking pan, and bake for 40-50 minutes, or until toothpick in center comes out clean.

This week I'm joining the Simple & Sweet Fridays blog party at Rooted In Thyme.