Spinach Pepper Jack Cheese Pinwheels

Start with the multigrain roll recipe here.

This is a great recipe that can be used for pizza as well.  I like to make a recipe and then divide it into fourths.  Last Friday I wanted pizza, then had a chance to experiment with pinwheels.

Spread melted margarine!

Add Pepper Jack Cheese, sauteed onion and bacon, salt pepper

Top with spinach and roll...

Just like you would a log of cinnamon rolls!

Using a bread cutting knife and cut into pinwheels.
Cover for 20 mins. (with plastic under a towel) in a warm place.
Brush the tops and sides with mix of 1 T melted margarine and milk.
For the pinwheels I added ranch seasoning!

Bake for 20-25 minutes or until golden brown

As you can see, I baked both side-by-side in an 11" x 7" brownie pan found at Dollar Tree.  I usually use a silpat mat and I did this time, but I also lined the pan with some parchment and sprayed butter.

Because this was not a full recipe, I used what I had in the freezer saved from other cooking preps.

The ingredients for the Pinwheels:  thawed spinach-strained (Stevia), sauteed onions & Morningstar Farms Bacon, minced garlic, salt, pepper jack cheese, ranch seasoning.  

Cream Cheese & Spinach Wonton's

...in time to throw together for your New Year's Eve countdown

I usually order pizza, but this year I decided on a delightful treat that I have not indulged on in many moons.  It is quite easy to throw together.  The recipe you probably have seen before.  But I am sharing my spin.  Hope you like it...

Ingredients
1 pkg of cream cheese, set at room temperature
1 pkg of frozen spinach, steamed or thawed, release water
1/4 c mozzarella cheese
pepper flakes, black pepper, sea salt, onion powder, garlic powder, Italian season, honey or raw sugar

Wonton Wrappers
warm water in a finger bowl
canola oil for frying
medium sauce pot

Directions:
Mix well, first three ingredients together with a fork.  Season to your taste.  Heat oil.  Moisten the perimeter of your wrappers with warm water, using a brush or your finger works fine.  Place a teaspoon portion of mixture onto the center of wrapper.  Fold diagonally or place another wrapper on top.  Seal edges.  Fry until brown.

Serve with your favorite sauce.  Pairs well with a grape juice virgin...or fermented!

Black Bean Saute (Vegan)

Ingredients
1/3 c. bias sliced celery

¼ c. onion chunks

1 c. fresh spinach

¼ c. sliced mushrooms

1 c. Beyond Chicken

1 T Black Bean Paste

Water

Cooking Oil

Wok or Large Skillet on medium-high heat

Seasons…are for your taste. Salt,

Turbinado Sugar, Onion Powder, Garlic Powder, Coarse Ground Pepper

Directions

Mix bean paste with two parts water, sweeten if you desire.  

Heat Wok; add oil, sauté Beyond Chicken until brown.  Set aside.  Add two T. of oil to Wok, pour in bean paste mixture. The starch from the paste, mixed with water, and oil will form a light gravy.  You may add more paste or water to adjust to your desired thickness.  I prefer this to be on the thinner side.

Next, add your sauté Beyond Chicken and vegetables. Turn to coat and cover, watch the wilting of spinach.  After about 3-5 minutes, remove and serve with fried brown rice.

northern bean soup

Ingredients:
2 cups of dry northern beans

1 large diced carrot
2 diced celery ribs
1 small white onion diced
1/2 c spinach
2 diced tomatoes
1 c corn
6 cups water
3 T olive oil
1/4 c flour
2 T butter
thyme, sugar, salt, coarse black pepper, smoked paprika, and cumin

Preparation:
Wash, sort, and then soak your beans for 6-8 hours in water, inside a covered bowl or container. Fill your stock pot with 6 cups of water. Pour beans into the pot. Cover with lid. Bring to a fierce boil. Reduce heat to a low simmer for 2-3 hours. In the last half hour add your vegetables and season your beans to taste.

In a skillet, melt butter and whisk in flour. Add a little water to form a thick paste. Add to your beans. Continue to taste until you've reached your desired flavor.

vegetarian pizza on multi-grain crust

Ingredients
1 T olive oil
1 T sugar
1 t salt
3/4 c warm water
1 pkg active dry yeast
1 c whole wheat flour
1 1/2 c all purpose flour
oil
1/2 c all purpose flour for kneading

Toppings: Eggplant, Onion, Mushroom, Spinach, Pasta Sauce, Havarti Cheese,

Preparation
Mix ingredients. Sprinkle with oil. Cover dough and place in a warm draft free place to rise for 1-2 hours. Check every 30 minutes.

Preheat oven to 450 degrees. Roast vegetables separately. Season to your desired taste. Pour dough onto counter. Divide in half. Makes 2-12 inch crusts. Press your dough onto pizza pan. Pre-bake for 5 minutes. Watch. It should rise. Spread sauce and vegetables. Bake for 5-10 minutes. Place cheese on top. Bake an additional 10-15 minutes or until cheese is melted.

breakfast sandwich...anytime of the day

Ingredients
1 large egg
spinach
sliced tomato
diced red onion
vegan sausage (from textured soy)
cheese
2 slices gluten free bread

Preparation
Toast or grill one side of two bread slices. Heat vegan sausage. Saute spinach, tomato, and onion. Fry the egg. Assemble your sandwich. Served with an organic Valencia orange and decaf green tea!

vegetarian wontons

Cream cheese, spinach, garlic, and carrot won-ton's, with Bourbon Sauce 

Ingredients

Won-ton Wrappers
Bourbon Sauce
Spaghetti Sauce

for filling:
(4 oz.) frozen spinach thawed (blot excess water)
1/2 cup minced carrots
2 T minced garlic
8 oz cream cheese
salt, pepper to taste

Mix filling contents well, chill for 4-6 hours. Place 1 t of filling in the center of each wrapper. Wet edges, fold diagonally to form a triangle, seal. Fry until brown and crispy. Serve with Bourbon Sauce or Marinara. Enjoy!

a little egg with your muffin

Not really! It's a simply an efficient way to serve a few or a fold. Portion control is a big deal. I do not count calories, but portions and nutrition value are priorities. After sauteing some vegetables and just too excited to try out my jumbo muffin tin I found on last week's jog, in the oven it went with a little cheese sprinkled on top! Then wallah!

Looks delicious!
Tastes delicious!

I am on a discovery of reducing gluten and bad carbs but that sad and lonely can of Grand's biscuits needed a hearty last supper. Together, with a cup of cheese grits, the party was definitely over here~

The truth of the matter is an omelet can be served many ways. I prefer convenience where I can. One egg per tin, scrambled all six to a frothy mix. Vegetables: mushrooms, garlic, onion, roasted potatoes, carrots, cauliflower, green beans, spinach, and tomato (seeded).

Did I mention delicious! Enjoy the fun~

gluten free pizza (cauliflower & zucchini)

1 ½ c shredded cauliflower

1 c shredded zucchini

½ c Italian blended cheese

1-2 eggs

¾ c rolled oat flour

Spices: salt, pepper, oregano, basil, Parmesan seasoning

Mix ingredients together. Allow to rest for 10 minutes. Shape into a large pizza on a lined pizza tin or baking sheet. You can also make mini pizza’s measuring ½ c of mixture and spreading it onto a lined pie tin or 7 inch skillet.

Bake at 400 degrees for 40-45 minutes or until golden brown on each side. Half way through baking crust, take a fork and poke holes gently to allow the crust to release moisture.

Top with sauce and your favorite toppings. Return to oven for an additional 15 to 20 minutes or until done.

Serve. Enjoy.

Cauliflower & Zucchini crust pizza
(topped with: Spinach, Field Roast Italian Sausage
Red Onion, and Smoked Provolone

Spinach, Veggie Meatballs, Onions, Pineapple,
Smoked Provolone, Red Pepper flakes, and Oregano

stromboli

I must admit, I took a short cut with the pizza dough. While shopping at Trader Joe's I was browsing the produce and spied this bag of seasoned pizza dough and was anxious to try it. I brought it home and made a wonderful Stromboli.

 

Ingredients:

Field Roast Lentil Slice

Red Onions

Tomato

Mozzarella Cheese

Spinach

Mushrooms

Olive Oil

 

Preparation: Preheat oven to 400 degrees and move the center rack up one position.

After sautéing the vegetables and allowing them to cool, I placed about 1 T of olive oil on a baking sheet and brushed it over a section large enough to stretch the dough over while flat. I never make folded pizza or Stromboli on any surface other than the one I am using to bake it.

 

Press dough over surface of baking sheet. Sprinkle some cheese on one half of the surface area and place toppings on top of cheese. Sprinkle more cheese on top. Fold the dough of the empty portion over the toppings portion and seal the edges by pressing or crimping. With a knife prick vents into the top surface of Stromboli and place in the oven on the top rack. Bake for 15-20 minutes or until golden brown.

 

Using a pizza cutter, cut the Stromboli in half and serve warm.

 

I had enough dough to make two but prepared them on separate occasions. It was hit!

vegetarian white bean bacon & spinach soup

white bean soup & corn muffin

2 slices of MorningStar Farms bacon chopped

1 c of dry white beans cooked

2 c of spinach, sauteed

1 bulb garlic

1 tablespoon olive oil

¼ c chopped carrot

½ c chopped red onion

2 cloves garlic

½ c chopped celery

½ t dried savory, basil

¼ t crushed red pepper flakes

½ t kosher salt

½ t black pepper

3-4 c low-sodium chicken broth

½ c diced tomatoes

¼ c shredded Parmesan cheese

1.       Break apart garlic into cloves, peel, and toss in olive oil. Place in oven-proof baking dish and cover with foil. Roast in preheated 350°F oven for 30 to 40 minutes, or until tender. Remove from oven, place garlic in bowl and mash with fork to puree, reserve.

2.       In large soup pot cook bacon over medium-low heat until fat is rendered and bacon is crisp. Add carrots, onion, garlic, celery, basil, savory, red pepper flakes, salt, and pepper. Cook for 5 to 10 minutes, or until vegetables are tender.

3.       Add roasted garlic puree, white beans, and chicken broth; bring to boil over medium-high heat. Reduce heat and simmer for 20 minutes. Place 1 cup soup in blender or food processor and puree until smooth; add to soup pot. Stir in spinach and chopped tomatoes.

4.       To serve, ladle soup into bowls and garnish evenly with Parmesan cheese.

vegetable quiche

Ingredients:

9 inch deep dish pie shell

3 large eggs

¾ c Dream Blends Almond, Cashew, and Hazelnut Drink Original unsweetened enriched

4-6 c spinach

½ c chopped red onion

2 MorningStar Farms Veg Sausage Patties chopped

½ c zucchini squash chopped

1 c cherry tomatoes sliced

¾ sliced carrots

1/2 cup grated cheese

Olive Oil, salt, pepper, pkg. of raw stevia, basil, thyme, and vegetable seasoning.

Preparation: 

Pre-heat oven to 350 degrees.

Prick pie shell with a fork, cover the edges with foil, pre-bake in oven 10-15 minutes.

Cool shell. Steam/sauté veggies and sausage in a sauce pan in olive oil over medium to low heat. Allow to cool.

Combine eggs, milk, and 1/3 c of cheese. Fold veggies into the egg mixture. Pour into cooled pie shell. Bake covered at 350 for 40 minutes or until center is solid. Turn oven to broil. Sprinkle remaining cheese on top. Return to oven for 1-3 minutes, or until cheese bubbles and browns. Remove. Cool on rack. Serve.

spinach...my new best bud

In marinara sauce, in an omelet, on a sandwich, as a salad, tossed in pasta, in a smoothie…you name it, I have tried it.

Spinach has become my new best friend. It has not replaced other vegetables. It merely has replaced my salad green otherwise known as the green most likely to be found in the fridge. When I buy a bag or a bunch, it will last me about a week. If I use it within two weeks, it’s all good. I like it far better than romaine but I still will do a salad of mixed greens. 

Spinach has a variety of uses. I am not compelled to only eat raw salads. Not that I’m abhorred to it. Sometimes I just don’t want a salad. Sometimes a little spinach livens up an ordinary tossed salad. I will take it any way I can, except for in the can. YUCK!

The nutritional information is astounding. One cup raw yields a tiny 7 calories, 1 carbohydrate, 1 protein, and 1 dietary fiber! Whoop! Whoop!

This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2626/2#ixzz2FE6daD3l