Calzone

Well, it seems like I use the same combination of ingredients whenever I make anything Italian (tomatoes, mushrooms, onions), but I guess it's just because they are tried and true. I had really been wanting to make calzone, which is typically full of meat and cheese, but I couldn't figure what to put in it instead, so finally I just decided to try the combination Italiano and it turned out pretty good. Anyway, it's fun to eat the same old stuff in a different shape now and then.

All you need for four calzones (four servings-in our case two for dinner and two for lunch) is:

• Pizza dough (I made my own-a slight hassle, and you need eggs which I don't normally have laying around-so next time I will just buy Rhodes)
• 1/2 cup chopped onion
• 1/2 cup chopped mushrooms (3 or 4 medium)
• 8 oz can chopped tomatoes (or a cup of fresh-kinda spendy here)
• 1/4 cup chopped green onion
• 1/2 cup cooked wheat berries
• 2 Tablespoons Italian seasoning
• seasoning salt (to taste)
• pepper (to taste)
  
• spaghetti sauce
• butter
• parsley flakes

Optional:

• 1/4-1/2 cup chopped veggie sausage
• 2-3 tablespoons Parmesan cheese (I consider this more of a flavoring than actual cheese)
  
• chopped green or red pepper
• 1/4 cup corn
• some type of canned white bean, as much as you can fit in
• whatever else you can think of
  

1. Make four 8-inch diameter circles out of the pizza dough (about 1/4 inch thickness) on a greased cookie sheet and spread spaghetti sauce up to 1/2 inch from the edges.
2. Mix all the chopped veggies, wheat and spices (except for parsley) and any optional ingredients and spoon them onto one half of each dough circle.
3. Fold the dough over the filling and press the edges together tightly, so you have a sealed half circle full of filling.
   
4. Butter the tops of each calzone and sprinkle with parsley flakes.
   
5. Bake for 15-20 minutes or until the crusts turn golden.
   

This meal should be relatively easy and quick to assemble (if you cooked and froze your wheat berries ahead of time or boiled them while the pizza dough was rising), even if you make your own pizza dough (but don't forget the time it will take for store-bought or home-made pizza dough to rise). It looks pretty, and the filling has a meat-like consistency. It tastes pretty good the second day too (better than pizza I think).

Portobello Burgers

This is not really a grains recipe, but it was surprisingly good and it satisfied my craving for BBQ during the fire-ban. I usually buy Morningstar Farms chick patties instead of hamburgers because they are so delicious (I used to serve them to Garth's friends when they came over and gave him a hard time about me never cooking meat-but they were completely deceived by the chicken-ness of these patties). Anyway, this time the store was out of chick patties so I used Morningstar Farms "Bacon" strips instead, which were also surprisingly meat like despite their appearance. Turns out they are made of egg whites, but we ate them anyway.

For 2 people:

• 2 portobello mushroom caps
• 1/4 inch Red onion slices (or white-as many as you want on each burger)
• tomato slices
• lettuce leaves
• 4 Morningstar Farms "Bacon Strips" (can be purchased in the garden burger section of frozen foods at most grocery stores-even in AK)
• Two whole wheat sesame hamburger buns (toast them right before assembling burger)

Basting Sauce for Mushrooms and Onions:

• 1/4 cup olive oil
• 1 teaspoon dried thyme leaves
• 1 Tablespoon lemon juice
• 1 Tablespoon Dijon Mustard

I used my new cast iron skillet (dr. says I'm anemic-duh) that Garth got me for my birthday to "grill" the mushrooms/onions and fried the bacon in another skillet at the same time- but if you use the same skillet...

1. put the bacon in first on the cold skillet and fry the strips on medium heat until they're crispy, turning once or twice.
   
2. Spoon or brush the mushrooms (both sides) with basting sauce and put them in the hot cast iron skillet (careful the basting sauce will smoke and maybe spray so use a guard or lid or something) and "grill" for about 5 minutes.
   
3. Add the onion slices (also brushed with sauce) and cook both onions and mushrooms together for another 5-10 minutes.
   
4. If you want to put a tiny bit of BBQ sauce on the toasted buns that's what I did, then put the lettuce on both buns (the mushroom can get really juicy so the lettuce keeps the buns from getting soggy).
   
5. Layer the portobello, tomato, onions and bacon, close the burgers and eat!

We had these with corn on the cob (also a good cast iron skillet item) and baked beans. It was a good compromise smoke flavored meal since we don't actually have a real grill. Of course you could just use a real grill for all of this...

Sorry no photo- imagine a big yummy burger- I couldn't wait to eat it long enough to take a picture.