Calzones

A calzone is like an inside out pizza with no sauce. This is a fun way to incorporate whole grains and vegetables into the diet for the whole family.

1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/4 cup ground flax meal
1/4 wheat bran
1 tablespoon sugar
1 tablespoon dried yeast
1 1/2 teaspoons salt
other dried herbs or spices to taste
very warm water
olive oil to coat.

1/2 yellow onion minces
1/2 green bell pepper mined
6 white mushrooms sliced thin
1 cup baby spinach leaves roughly chopped
3 cloves of garlic minced
1 bag fully cooked turkey sausage crumbles

1 package turkey peperoni
1 cup part skim ricotta cheese
1 cup Monterey jack cheese

1 beaten egg
pastry brush

Your favorite pizza sauce served hot for dipping

In a small bowl combine the sugar, yeast and a little bit of warm water and let bloom for 5 minutes or until it starts to foam. While the yeast is blooming combine the rest of the dry ingredients in the bowl of your stand mixer with the hook attachment. Once the yeast is bloomed stir this in and slowly add enough water to form a dough ball (about 3/4 of a cup) let this mix on low for 10 minutes. Coat the dough with olive oil and cover with a clean towel placing in a warm place to rise for at least 30 minutes. (the top of the preheated oven will work fine) While the dough is rising place all of your vegetables in a large heavy bottom skillet with a drizzle of olive oil over medium high heat. Let this cook for about 10 minutes then add the sausage. Let this cook for another 10 minutes then remove from the heat and set aside. Once the dough has doubled in size, punch it down and place on a lightly floured surface. Roll the dough to about 1/4 inch thick and lay a cereal bowl on top of the dough upside down and cup around it with your pizza cutter. peel away the remaining dough and set aside. In a medium mixing bowl combine the 2 cheeses with a fork. Place about a tablespoon of cheese in the middle of the discs of dough, place 5 peperoni in the center on top of the cheese and then a tablespoon of the sausage filling. Fold the discs in half and roll the edges to seal. Brush the tops with the beaten egg and cut a small hole to vent. Place these in a 425 degree oven for 15-20 minutes or until golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Roast Chicken Shepherd's Pie

This is a delicious way to use leftovers 

2 cups shredded roast chicken 

1 cup chicken or turkey gravy

2 cups mashed potatoes with green peas

1 cup grated Parmesan cheese 

Mix the chicken and the gravy together and place in a 8x9 baking dish. Spread the potatoes on top and sprinkle on the cheese. Bake in a 375 degree oven for 20-25 minutes or until bubbly and golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Biscuit Breakfast Pizza

Make a pizza that no one can resist! 

1 cup all purpose flour 

1 cup whole wheat flour 

1/8 cup flax seed meal

1/8 cup wheat bran  

3 teaspoons baking powder 

1 teaspoon salt 

1 tablespoon sugar 

1/2 cup vegetable shortening

3/4 cup milk 

4 tablespoons butter 

4 tablespoons flour 

2 cups milk 

Salt and pepper to taste 

1 bag fully cooked turkey sausage crumbles 

1/2 onion minced 

1 red bell pepper minced 

5 white mushrooms sliced 

1/2 cup baby spinach chopped 

4 slices turkey bacon minced

6 eggs 

6 tablespoons milk 

2 tablespoons butter 

1 tablespoon olive oil

Season to taste 

1/2 cup cheddar cheese 

In a medium mixing bowl combine the dry ingredients and cut in the shortening until it looks like wet sand. Stir the milk I with a fork until the dough ball pulls away from the side. Turn out onto a lightly floured surface and kneed 10 times (no more). Press into the bottom of a round pizza pan and prick with a fork. Place in a 450 degree oven bake for 12 minutes or until just starting to turn golden. While the crust is in the oven melt the butter in a large heavy bottom skillet. Whisk in the flour and let bubble for one minute. Whisk in the milk slowly and let simmer for 5-7 minutes or until thick. Stir in the salt, pepper and sausage. Set aside to cool slightly. In a large heavy bottom melt the butter and the olive oil together. Add the vegetables and bacon, let cook for 5 minutes. Add the eggs and milk to a medium mixing bowl and whisk together until frothy. Pour the eggs into the pan and scramble. Remove the crust from the oven and spread the gravy on then evenly distribute the eggs and sprinkle with the cheese. Place back into the 450 degree oven for 10 minutes or until bubbly and golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Chorizo meat loaf and broccoli chowder

1 lb ground ground turkey

1 lb ground beef
1/2 cup cider vinegar
2 tablespoons chili light powder

2 tablespoons ancho chili powder 
2 tablespoon sweet paprika
2 teaspoon ground cumin
1 teaspoon table salt
2 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon dried oregano, crushed
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground black 

1 onion minced

1 tablespoon minced garlic 

1/2 cup bread crumbs 

1/2 cup milk 

4 tablespoons chopped parsley 

1 cup taco cheese 

1 onion minced 

1 tablespoon minced garlic 

2 carrots peeled and chopped 

3 stalks of celery chopped 

3 potatoes peeled and chopped 

2 pablano peppers roasted 

1 head of broccoli roasted 

1 can corn drained and rinsed 

1 bullion cube 

6 cups water 

Salt and pepper to taste 

1 teaspoon dried oregano 

1 bay leaf 

2 teaspoons ancho chili powder 

4 tablespoons butter 

4 tablespoons flour 

2 cups milk 

2 cups Mexican cheese blend 

In a large mixing bowl combine the ground beef and spices very well until the meat is a dark red color. Let this sit for at least 15 minutes, over night is better. In a large stock pot over medium heat add the onions, garlic, carrots, celery and potatoes. Drizzle with olive oil and season with salt and pepper. Stir in the ancho powder and the oregano. Look for about 10 minutes then add the bullion, water and bay leaf. Bring to a boil then simmer for 30-35 minutes. While this is simmering peel the broccoli stalks and chop it. Drizzle with olive oil and place in a 375 degree oven for 20-30 minutes or until tender. Add the broccoli to the pot and the corn. In a small sauce pot melt the butter and sprinkle in the flour let bubble for one minute then slowly whisk in the milk. Let this simmer for 5-7 minutes until thick then remove from heat and stir in the cheese. Add this to the soup pot and stir well. Let simmer to thicken. While the soup is cooking add the onions, parsley, garlic, bread crumbs, milk, eggs and cheese to the chorizo mixture. Place in a loaf pan and bake at 375 degrees for 50-60 minutes. Serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com