Monthly Archives: November 2019

Vegetable Calzones

Vegetarian Calzone

Calzones are pizza turnovers that are baked in an oven alternatively to being fried like the panzerotti. In this recipe the calzones are stuffed with simple vegetarian ingredients for a relatively easy dinner that is always tasty and enjoyed!

Vegetable Calzones

Ingredients             Makes: 4 calzones             Time: 1 hour 30 minutes
1 (1lb) pizza dough *See recipe link below!
3/4 cup marinara ~or~ pizza sauce *See recipe link below!
1 cup mozzarella cheese, shredded
1 tomato, diced
1 sweet bell pepper, diced
1/4 cup red onion, finely diced
12 black olives, sliced
1/2 cup pineapple, cut into 1/2 to 1-inch chunks
1 egg, mixed

Instructions
Prepare pizza dough. If using frozen pizza dough, take the dough out of the freezer and transfer it to an aluminum tray or bowl and cover with a tea towel for a couple of hours to allow it time to thaw. Allow the crust to fully thaw before rolling out.

If looking to make some fresh pizza dough for this recipe, you can try the link below for my Seasoned Pizza Dough recipe.

Prepare the marinara or pizza sauce. If you are not using a pre-made sauce, you can try the recipe link below for my Garlic and Herb Pizza Sauce.

Prepare the oven and the baking tray. Preheat an oven to 400 degrees F. Move the oven rack to the second level from the top. Line a couple of baking trays with parchment paper. If you have no parchment paper, oil the surface and then lightly dust with flour to prevent sticking.

Prepare filling Ingredients. Dice a tomato and bell pepper and set aside; finely dice a red onion, slice the olives and chop the pineapple and also set aside. Shred the cheese and then set aside in a bowl. Mix an egg in a small bowl and set aside with a pastry brush.

Roll out the dough. Clean a space to roll out the dough and then lightly dust with some flour. Divide your pizza dough into four equal pieces and set aside. Roll out round one piece of dough at a time nice and thin, dust with flour and then set aside stacked.

Fill the pizza pockets. Place one of the rolled out pizza dough in front of you. With the pastry brush, rub 1/2 to 3/4-inch line of the egg mixture around the outside edges of the dough. On the inside of the dough, rub about 2 tablespoons of the sauce. Avoid getting any of the sauce or the other ingredients on the outside edges of the dough where the egg is. Following the sauce add 1/4 of each of the filling ingredients to the front half of the dough; which includes the prepared fruit, vegetables and shredded cheese.Vegetarian Calzone

When all of the ingredients have been placed, fold over the top half of the calzone over the front half, matching the edges best you can. Slightly fold over the edges (but not too much) and the press together with a slightly wet fork to seal. With a slightly wet knife, cut a couple slits in the top of the calzone for steam holes, then transfer to the prepared trays with parchment paper. Repeat making the other calzones in the same manner until all four are on the baking trays, sealed and ready.

Glaze the calzones with the egg. With the pastry brush, brush the tops and the edges of the calzones with the mixed egg.

Bake. Bake the calzones for about 25 to 30 minutes in a pre-heated oven, and the tops of them have turned a nice golden brown. Allow calzones to cool for a few minutes before serving. Serve the remaining pizza sauce on the side to use as a dip. Enjoy.

Recipe shared by: J. Marshall

~Try our Seasoned Pizza Dough recipe here!
~Try our Garlic and Herb Pizza Sauce recipe here!

Nutritional Information

~This recipe is an excellent source for the essential nutrients: Vitamin C and Calcium.

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Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo

 

Chunks of juicy chicken and broccoli florets are lathered in a creamy Alfredo sauce in this mouth-watering pasta dish.

Chicken and Broccoli Alfredo

Ingredients                      Makes: 4 to 5 servings                Time: 1 hour 15 minutes
8 to 10 ounces pasta, your choice
3 to 4 Tbsp extra-virgin olive oil
2 cups broccoli florets
2 chicken breasts
sea salt and black pepper
2 to 3 Tbsp unsalted butter
5 to 6 garlic cloves, minced
3 Tbsp all-purpose flour
1 1/2 cups chicken stock ~or~ vegetable broth ~see recipe links below!
1 cup milk
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup fresh parsley leaf, chopped

Instructions
Prepare pasta. Prepare the pasta of your choice al dente according to the package directions. Drain the pasta using a colander and run under cold water until it has cooled to stop the pasta from cooking further. Shake out any access water from the pasta and then pour a one or two tablespoons of olive oil over it. Gently stir the pasta to coat with the olive oil to prevent the pasta from sticking to itself, then set aside.

Steam broccoli. Clean a head of broccoli, then cut off the top and into florets. Fill a medium-large soup pot with 1/2 cup of water and a steaming basket. Add the broccoli florets to the basket and cover with a lid. Bring the water to a boil then reduce to medium heat. Steam the broccoli for about 8 minutes or until the thicker stems can be pierced by a fork. When broccoli is finished cooking, turn off the heat and remove the basket and place somewhere to cool.

Cook chicken. Heat a large frying pan over medium heat. Add a tablespoon or so of olive oil to the pan. Season the chicken breasts with salt and pepper and add to the pan. Cook the chicken for 5 to 6 minutes per side or until cooked through. Remove from pan, cool for 5 minutes then cut into 1-inch pieces.

Prepare Alfredo Sauce. Mince 5 to 6 cloves of garlic and set aside. Set the flour aside in a small bowl. Using the same pan over medium-low heat, add 1 tablespoon of butter and the minced garlic. Sauté the garlic for 30 seconds to 1 minute or until fragrant, stir frequently with a wooden spatula to prevent burning.

Add another tablespoon of butter and upon melting whisk in the flour until mixed and lightly browned, about 1 minute. Gradually start whisking in the chicken stock or vegetable broth and the milk, 1/4 cup at a time until the mixture is incorporated and begins to thicken. Repeat this process until all the broth and milk is incorporated and thickened. Turn off heat and then stir in the Parmigiano-Reggiano cheese, salt and pepper to taste.

Combine Ingredients. Add the cooked pasta, steamed broccoli and chicken pieces to the sauce and stir to coat.

Serve. Serve hot top with more Parmigiano-Reggiano cheese and/or fresh parsley, as desired.

Recipe shared by: J. Marshall

Recipe Links

~Try my Chicken Bone Broth recipe here!

~Try my Vegetable Herb Broth recipe here!

Nutritional Information

~Broccoli is an excellent source for the essential nutrients: Vitamin C, Vitamin K and Folate; Milk is an excellent source for the essential nutrient Calcium; and Chicken is an excellent source for the essential nutrient Protein.

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Article Archive – View our health reference articles on how to maintain a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.

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~Eat Well, Live Well, Be Well~

Black Bean Quesadillas

Black Bean QuesadillasQuesadillas are relatively quick and easy to make, as well produce a tasty meal that is packed full of flavour. This recipe produces a vegetarian version of quesadilla made with black beans, but there are many variations depending on what ingredients one chooses to use.

Black Bean Quesadillas

Ingredients                Makes: 4 quesadillas               Time: 45 minutes
4 large whole-grain flour tortilla (8-inch diameter)
3/4 cup black beans, prepared
1 cup white cheddar cheese, grated ~or~ mozzarella cheese
1 large bell pepper, diced
1/4 cup red onion, diced
8 cherry tomatoes
12 green olives, finely chopped
1/2 cup salsa (mild, medium or hot) *see recipe below
3 Tbsp extra-virgin olive oil

Instructions
Prepare ingredients. Drain the liquid from a can of black beans, rinse well and then set aside. Shred 1 cup of white cheddar cheese. Dice a bell pepper and red onion, then set aside separately. Halve the cherry tomatoes and put aside on their own. Finely chop the olives and also set aside.

Prepare tortillas. In a large skillet or frying pan add 2 tablespoons of olive oil. Place one tortilla in the pan and move it around to cover one side of it in the olive oil, then transfer the tortilla to a large plate. Add another tortilla to the pan and repeat covering one side with the olive oil then also transfer to the plate. Add the remaining olive oil to the pan and coat the other two tortillas in the same way. Leave the last tortilla in the pan, olive oil side down.

Add the ingredients. Black Bean QuesadillasSpread 2 tablespoons of salsa unto the tortilla in the pan. Next layer on 3 tablespoons of the black beans unto just one half of the tortilla, followed by 1/4 of the diced bell pepper, 1 tablespoon of the diced red onion, 2 of the halved cherry tomatoes, 1/4 of the finely chopped olives and then spread over that 1/4 cup of the shredded cheddar cheese. Fold the tortilla in half so that it covers one half of the pan.

Place another tortilla into the pan with the oil side down and repeat with spreading 2 tablespoons of salsa all over the top of it. Next, continue to layer on all the ingredients just like the other tortilla, but on the half that occupies the other side of the pan. When all the ingredients are added, fold over the top of the tortilla. The skillet/frying pan should now have two tortillas on either side of the pan loaded with beans, vegetables and cheese and both folded over.

Cook the tortillas. Turn the burner on to a medium-heat and cook the tortillas for a few minutes or until the underpart begins to turn a light golden colour and becomes crispy. Flip the tortillas over carefully with a large spatula and continue cooking the other side for a couple more minutes, or until it is also golden in colour and crispy. When the tortillas are finished cooking, transfer them to a wooden cutting board to cool slightly for a few minutes. In the meantime, dress the other two tortillas and cook in the same way. When the tortillas are finished cooking and have been allowed to cool for a couple minutes they are ready to serve. Enjoy.

Recipe shared by: J. Marshall

~Try my Banana Pepper Salsa recipe here!

Nutritional Information

~Black Beans are an excellent source for the essential nutrients: Vitamin B1, folate, phosphorus, magnesium, iron and protein.

~Tomatoes are an excellent source for the essential nutrients Vitamin C and Vitamin K.

~Bell Peppers are an excellent source for the essential nutrients Vitamin C and Vitamin A.

Visit the:

Article Archive – View our health reference articles on how to maintain a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.

Recipe Archive – View all of our delicious healthful recipes.

Home – Go to top of the home page.

~Eat Well, Live Well, Be Well~