Hot Pockets

by AnitaAh...Hot Pockets...I remember coming home from High School around 3:30pm every day and ravishing with hunger. What else does one teenage grab for, pop in the microwave, and burn their tongue on?? HOT POCKETS! Well, fast forward to now and I realize how fake and processed Hot Pockets are as well as half of the freezer/convenience section. It definitely takes a much longer time to make these than the 2 minutes in the microwave oven but these are beyond easy once your dough is ready. My refrigerator was running low on ingredients but I had a bell pepper from our Green B.E.A.N. Delivery (which inspired me for some of these recipes) and I wanted to use it inside a recipe somehow. A random desire to use my bell pepper turned into a pizza pocket of goodness that was all vegetarian. Whole wheat pizza pockets make this REAL food recipe something that can be your go-to for a quick dinner and great leftover as well with a side of marinara sauce and a salad. This recipe can be turned into a meat lovers heaven, a cheese head's paradise or vegetarian's oasis so get creative and have a pizza pocket party!

WHOLE WHEAT PIZZA POCKETS

Serving Size 4 - 6 (pending on your dough outcome)Food processor or mixer needed

DOUGH INGREDIENTS:

• 1 cup warm water
• 2 teaspoons Dry Active Yeast
• 1 teaspoon salt
• 2 Tablespoons extra virgin olive oil
• 3 cups whole wheat Flour
• 1 1/4 cups ricotta cheese
• 1 1/4 cups fresh mozzarella or shredded cheese
• 1/2 cup Parmesan cheese, shredded
• Salt and Pepper, to taste

FILLING INGREDIENTS:

• OPTIONAL Fillings I used: Sauteed green bell pepper, green olives, onion, garlic. Also try another time: sauteed sausage, ground turkey, BBQ chicken, flank steak. Add pesto, BBQ sauce, cilantro, pineapple, caramelized onions or shallots, basil, spinach, eggplant, zucchini, goat cheese, or sprouts. 
• Pizza sauce or marinara sauce (I used Muir Glen Organic Garden Vegetable Pasta Sauce)

DIRECTIONS:

1. Preheat oven to 425 degrees F.
2. Pour the 1 cup warm water in a glass measuring cup, heat up if necessary. Put in the 2 teaspoons of Dry Active Yeast and let it rest for a minute.
3. Once the yeast foams a little add the salt and olive oil and stir.
4. In a food processor with a dough blade/hook add 3 cups of flour. Pour in the water mixture and start the mixer until the dough forms a ball in the processor. 
5. Coat a large bowl with olive oil and add the pizza dough ball and cover with plastic wrap so that it can rise (20-30 minutes) while you prep the filling ingredients. *You can also make the dough earlier in the day or day before to have it ready to go.*
6. In a separate bowl, put the ricotta, mozzarella, and Parmesan cheeses in and mix together. 
7. Chop/dice the other filling ingredients (bell pepper, onion, garlic, and green olives) and saute in a pan on med-high heat.
8.  Divide the dough into 4 or 6 pieces and shape each into a ball. With a rolling pin, flatten them but not too thin since you need enough dough to fold the pockets. 
9. Place a spoonful of the cheese filling, then sauce, and then the veggies in the middle of the flattened dough.
10. Fold the dough up and seal the edges as best as possible (some ingredients might come out on the sides). You can seal up like a square or circular pocket. 
11. Place the dough seam side down onto a greased baking sheet and pierce the top of the dough with a fork to avoid a cheesey mess while baking. 
12. Bake for 10 - 12 minutes; remove and let cool for a minute.
13. Enjoy with a little marinara sauce, salad, and broccoli as well as some Chianti wine.

The flour and the yeast -- what a beautiful marriage to make tasty dough.

Dough in it's beginning stages of rising...it took a lot of patience for me to wait. 

The cheesey goodness with Mozz, Ricotta, and Parm

The greenies in my dish: basil, bell pepper, and olives

Sauteeing those veggies for the filling

The 4-pack pizza pocket

Ohhh the satisfaction of cheese oozing out is bliss!

Not Just Any Chip...Zucchini Chips

by Anita

Are you trying to eat more veggies or at least find a radical way to eat them to balance out your intake of licorice, diet soda or  cookies? Well, I am happy to say that I rarely eat or drink the aforementioned items but I certainly want to learn new ways to eat nature's savory candy. This recipe for Zucchini Chips is easy once you have the prep station ready. These are a great go-to for appetizers or a side dish and believe it or not they are still tasty chilled. To make Zucchini Chips healthy you can bake them however, I decided to fry them to get even more golden brown.

Zucchini Chips

Serving Size: 4 - 6

• 2-medium zucchinis
• 3 eggs (organic or free range)
• 1  to 1 1/2 cups whole wheat breadcrumbs (I used Trader Joe's brand)
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Olive Oil or vegetable oil 
• Salt and Pepper to taste

DIRECTIONS

1. Thinly slice the zucchinis about 1/8" round pieces; if they are too thick they will take longer to bake/fry
2. Prep station (2 shallow bowls): one for the beaten eggs and the other for the bread crumbs, Parmesan, salt, and pepper.
3. Pour a thin layer of extra virgin olive oil (about 1 Tblsp) or 2 Tblsp of vegetable oil in a large saute pan  . Set to med-high heat.
4. Prep the zucchinis (using tongs, fork, or your fingers) by dipping into the egg and then in the breadcrumbs. Toss them in the breadcrumbs to coat. 
5. Put the breaded zucchinis on a plate to gather enough to make one layer of zucchinis in the hot saute pan.
6. Continue to coat another batch of zucchini chips while you monitor the chips in the pan. Turn over after 3 minutes. The oil will get hotter as you continue to cook. If you add more oil, be sure that it is heated before placing the chips in the pan.
7. Place the finish zucchini chips on a paper towel on a plate and cover while the others cook.
8. Repeat the process until all the zucchini chips are cooked to a golden brown. Enjoy your revolutionary veggie chips and save some for a late night snack!

The prepping station for your new veggie chips. It gets a little messy.

WHOLE WHEAT bread crumbs makes this REAL food

Egged. Breaded. Zucchini Chips in the making.

Single layer of Zucchini Chips in the hot saute pan

You can see the complete, all vegetarian meal that I created with zucchini, black beans, new baby potatoes, Bibb lettuce, and locally grown tomatoes. 

roughin' it.

by Crystal

When we found out about the Perseids meteor shower last weekend, we knew we needed to be outside for the night. Considering we live in such a thriving metropolis (I mean, come on guys, there's like 10,000 people in this town), we thought it best to head out of town and in to the country - camping!

We planned on going Friday, but when we saw that there was 95% chance of storms, we figured we could wait, sleep in our own comfy bed for the night and head out in the morning. Yes, that's how committed we were.

After packing our vehicle to the brim, we head out.

When we got there, we set up camp and hiked to the top of a mountain.

Here we're doing balancing poses on the Balancing Rock. Only appropriate.

 While at the top, we decided it would be good to take note of my ensemble. I realize this is not the most fashionable or flattering outfit I've ever worn, but folks, when you're walking up a mountain in the heat, you need to think about staying cool and comfort first. Essentials to hiking attire:

• A hat, or something to cover your head (watch out for those tics!)
• A breathable top/tank top
• Comfortable shorts or pants - I usually choose pants to avoid bug bites
• A sturdy pair of shoes - mine cover my ankles too, to avoid sprains or rolls on uneven terrain

E wanted to take part in the fun too. Notice he honors the same hiking attire rules that I do!

At night, we hiked down to an area with an open sky, climbed a fence, and laid down a blanket to watch the show. We saw around 20 meteors. Seriously. It was awesome.

The next morning photo. A few other essentials to take note of:

• Sunglasses
• A bandana for greasy, day-after a hike hair
• A percolator - coffee is necessary
• Portable speakers
• Gallons of water
• Citronella candles - I can't stress enough how much I hate mosquitos
• Trash bags - keep our planet clean
• Food to grill on an open fire 
• Not pictures: board games!

 

I'm convinced my fiance should be a professional open-fire chef. Lemon-pepper tilapia with red potatoes, bell peppers, and onions. Aka deliciousness!

 Before we head home, we did a short hike that led to a small waterfall. Perfect way to end the weekend!

Don't be fooled. I'm about to fall down in that last photo. Definitely time to go home.

OPA! Greek Fajitas!

by Anita


So long story short, I had a great meal all planned out. Ingredients bought and everything. Minor detail...I forgot to read the recipe which called for a slow cooker to be set for 6-8 hours. OOPS! So at 7pm I decided to improvise since I was a tad hungry at that point in the evening.


One quick look in my refrigerator and I found inspiration: cucumbers, feta, Greek yogurt, limes, spinach & feta chicken sausages, bell peppers, pitas...see where I am going here?! OPA! Greek Fajitas night! You could use any type of meat or choose to make this purely vegetarian as well using chickpeas for the protein and other veggies. This quick meal took around 30 minutes to prepare and included: Greek Fajitas, homemade Tzatziki sauce and quinoa. 

Save time while prepping items when other things are cooking

LIME-CILANTRO QUINOA (servings  4 - 10*)


Make this first since it cooks for about 10 -15 minutes and there are items to prep/chop/mix before it is done cooking. *

Lime-Cilantro Quinoa with bell peppers, feta, and pine nuts

   *I made a HUGE batch of the Lime-Cilantro Quinoa that I have made a few times before now. It is such a versatile side dish and topping that I knew if I made 3 cups of dried quinoa versus the 1 cup, we (2 people) would finish it within a few days. 



For this Greek inspired dish, I opted to not include any dried fruit and added crumbled feta instead. This has been a part of my lunch to work all week and I am not sick of it yet so try it out if you have not already!


Quinoa can be served hot or cold.


TZATZIKI SAUCE (servings: 4 - 10)


INGREDIENTS:

• 1 1/2 cups plain Greek yogurt
• 1/2 Cucumber , grated with cheese grater/Microplane
• 1 Garlic clove, minced; OR 1 Tblsp pre-minced garlic in a jar (that's what I used)
• 1 tsp of dried Oregano (or dill); or 1 Tblsp of fresh
• 1 Tblsp extra virgin olive oil
• 1 Tblsp red wine vinegar

DIRECTIONS:

1. Mix all ingredients in a bowl that can be sealed to store later.
2. Can be served right away or even better to let it sit in the refrigerator for a few hours. 

The finished and homemade Tzatziki sauce

GREEK FAJITAS (servings: 2)


INGREDIENTS:

• 1 or 2 Chicken sausages, chopped (w/ feta/spinach or any type of added vegetables)
• 1 Tblsp extra virgin olive oil
• 1/3 Cucumber, diced
• 1 cup or more Spinach
• 2 whole wheat pita pockets
• OPTIONAL: 2 Tblsp of hummus, crumbled feta cheese, tomatoes, red onion 

DIRECTIONS:

1. Heat a saute pan on medium high heat with 1 Tblsp of oil. Once it is nice and hot, add your chopped chicken sausages to the pan. Stir and cook thoroughly for about 6 minutes.
2. While the chicken is cooking, chop the cucumbers and set aside.
3. Get your assembly line ready with plates, open pita pockets, hummus, spinach, chicken sausage, cucumbers, feta and top with your homemade Tzatziki sauce.

Assembly ready for Greek Fajitas

Add hummus, spinach and a tasty amount of Quinoa

Add sauteed chicken sausage on top -- only a little is necessary

Top with Tzatziki sauce, cucumbers, and feta

Leftovers Galore: 

• The Quinoa and Tzatziki sauce were phenomenal the next day at lunch with a side spinach salad all tossed together. 
• The next day I rolled the Quinoa, Tzatzki sauce and sliced turkey breast into a whole wheat tortilla. 
• AND the following day (yes, I made my meal stretch!) I rolled yet another whole wheat tortilla filled with Quinoa, cheese and leftover Texas Caviar (multi bean, tomato, corn dip from a 4th of July party) and warmed it up for another delicious lunch!

Holy Moly Enchiladas!

By Anita

One of my favorite items to make and share with everyone are ENCHILADAS! I mean, seriously, you could roll anything in a tortilla and it will most likely taste amazing. Add cheese to that and you are in a little rolled up piece of heaven. Enchiladas are one of the recipes that I no longer look at a cook book for since the first time I read the recipe off of the 'enchilada sauce can'. It can be created into a super meaty & cheesy dish or a completely vegan and fulfilling meal. You could add ground meat (turkey is my favorite) or all chopped veggies such as bell peppers, zucchini, squash, tomatoes, potatoes, beans... OH the possibilities inside a rolled tortilla!


The typical enchilada recipe I use consists of a few basic items for Latin inspired meals: tortillas, cheese, enchilada sauce. It becomes my go-to when I want to use up some of my pantry items or veggies all while creating awesome leftovers that taste better the next day! So keep in mind that a lot of these items are optional depending on your dietary likes, wants, and needs. 


For listening pleasure while cooking, check the Brazilian Radio on Pandora and shake those hips even if this is more of a Mexican-style recipe.


Enchiladas: Veggies & Chorizo


INGREDIENTS:

• 4 -8 Whole wheat tortillas
• 2- 14 oz Enchilada sauce cans 
• 1- 14 oz Black or Pinto bean can, rinsed
• 1- 14 oz Vegetarian Refried bean can
• 1 teaspoon minced garlic
• 1 Tablespoon cumin
• 1 Tablespoon oregano
• Salt (to taste)
• Black Pepper
• 1 Tablespoon dried onion flakes OR one 1/2 chopped onion 
• 1 to 2 Tablespoons Extra Virgin Olive Oil
• 2 Bell peppers - sliced or chopped
• 1 Zucchini - cut in half & chopped
• 1 Chorizo sausage - chopped; more sausage could be added, I wanted more veggies
• 1 cup Shredded Cheese (Mexican style, Colby Jack, etc.)
• OPTIONAL:1/2 Jalapeno pepper - finely minced/chopped, chopped scallions or fresh cilantro, sour cream, Greek yogurt, guacamole, salsa

DIRECTIONS:

1. Pre-heat oven to 375 degrees Fahrenheit 
2. In a large (deep) skillet on medium or medium-high heat, get the olive oil heated up and add the chopped peppers and zucchini.
3. Add the spices and add salt to taste (not too much!) and black pepper to the veggies. Saute seasoned veggies for about 4-5 minutes.
4. Add the chopped chorizo and cook for another 5 minutes, stirring to mix everything together.
5. Add about half of the black or pinto beans (or all if you are not using any meat) and about half of the refried beans to the veggies/chorizo mix to heat through. 
6. Add half of one of the Enchilada sauce cans into the skillet and turn the heat down to low/simmer.
7. Create an assembly line to prepare your enchilada mixture on your tortillas. Get a plate for the tortillas, the cans of Enchilada sauce w/ a spoon, the sauteed veggies/chorizo mixture and a glass baking dish (i.e. Pyrex).
8. Add 1-2 Tablespoons of Enchilada sauce on the tortilla, spread around the tortilla, add a hefty spoonful of the veggie/chorizo mixture down the middle of the tortilla, roll the tortilla, and set into the baking dish. REPEAT until all of the tortillas are filled.
9. Pour remaining Enchilada sauce onto the rolled tortillas and spread around to cover them. 
10. Add the shredded cheese on top of the rolled tortillas (as much or as little as you would like).
11. Bake for 10-15 minutes until the cheese is all gooey and melty. 
12. Add chopped cilantro or cilantro on top and let the baked enchiladas sit for a few minutes...if you can resist. 

Even though this seems like a lot of steps, once you get the hang of the sauteing/grilling and what type of assembly station works for you, this recipe will be a quick 30-minute meal that can get pretty creative. 

I make a quick salad and guacamole for the side of this meal and a tasty Sol or Corona to pour down the gullet. :) You can also add a dollop of sour cream or plain Greek yogurt on top of the Enchiladas.

Chopped up veggies

Rinsed black beans

The infamous ENCHILADA sauce -- I prefer the Old El Paso brand & have yet to make my own...

Saute the veggies and season

My trusty spice combo or you could use "taco seasoning" mix

Add Chorizo sausage to the veggies and cook through

MORE veggies - black beans and refried beans with Enchalada sauce to simmer

Bake the Enchiladas for about 10 minutes, let sit for a bit and add cilantro or scallions on top for garnish

Simple rolled up piece of heaven... ENJOY!