What's for Dinner, Sat., Jan. 9, 2015
This is the kind of Saturday I like--where I do some household projects, mixed with a few stints in the kitchen.
One dish I am making for tonight is roasted Brussels sprouts with cranberries and chopped, toasted pecans.
Not sure for an entree. I've been having fun paging through an old Mollie Katzen cookbook, trying to find recipes to use up items I have in the refrigerator.
For breakfast tomorrow, I'm making blackberry smoothies, and squeezing fresh orange juice. To go with, cream cheese sandwiches on toast. The sandwiches have toasted nuts, slices of roasted pear, etc. I'm excited about breakfast tomorrow, as I have a new kind of coffee that I bought from Amazon; just arrived today.
Cher
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Nibbling on whatever leftovers are in there.
I did bake a spinach bread today, with black olives, pepperoni and garlic. Easy and yummy. I had to wrap it up because every time I walked by it, I took another piece. ("Willpower" is not part of my kitchen lingo.)
Preheat oven to 400F. (I have an electric oven, which does not release H20 steam like gas ovens. Electric ovens have a dryer heat. Use your judgement.)
It's really simple. I bought some pizza dough from Trader Joe's (only a buck-40 for 16 oz.), but if you make your own ...start with that. Go with enough dough for a large pizza.
Two cans (15 oz) of spinach - I know, canned spinach is evil in the culinary world, but trust me. Drain it and squeeze it somewhat dry. In a large saute' pan, add olive oil. (Like I measure any more? My guess 4 T's.) I used 5 cloves minced garlic, (some diced pepperoni, if that is your thing), about 15 black olives, sliced in thirds each. Saute' everything on medium heat until all the water from the spinach is gone, about 15 mins or so. Could be longer, depending on how well you drained the spinach.
Roll the dough on a floured surface until thin. Here, I'm talking about enough dough for an 16-to18-inch pizza. "aka - Large.) Roll it so that it's a rectangle, about a 2-to-1 size (length-to width).
Spoon the spinach mixture (let it cool for 10 mins before so) onto the pizza dough, on one of the long edges. Spread the spinach mixture about 1/4-1/3 on the dough real estate. Then, roll away! Roll the dough long-wise. Make sure to slice the topside along the entire roll, about 7 or so cuts. (It will release steam). Pinch the ends of the roll.
Bake at 400F for 30 mins on parchment paper and a cookie sheet. (I actually sprayed olive oil on the parchment first, but I think this is just an ol' wife's tale.) Sorry, ol' wives...
I check the roll after 20 mins of baking, just to be sure my oven isn't going screwy. Today, after 20 mins, it was fully risen, but not quite browned yet. After 30 mins, I yanked it. Perfect.
Hope it helps!
And not too difficult, esp'ly using the TJ dough. Thanks for posting this.
Cher
