Gluten-Free Calzones Two Ways

Earlier this week I got it into my head that I really wanted a calzone. I can only remember having a calzone once before, but for some reason I wanted one now. Start to finish these took about 40 minutes to make, so definitely a good possibility for a weeknight dinner. The spinach and Boursin was definitely the favorite out of these two. The salami and olive calzone was good, but just had a lot of flavors going on. I served them with my favorite Casear salad and a little extra pasta sauce on the side for dipping; it was the perfect combination.

Since I wanted to be a quick and painless process, I cheated and used a box of Chebe Garlic Onion Breadstick Mix for the crust of the calzones. They had a recipe for mixing and using the crust which I followed, but I really wish I only partially followed it. Their recipe yield two GIANT calzones. There was absolutely nothing wrong with them, except that they were huge. We got 2 meals for 2 people out of each, but I think I would have preferred making four smaller ones. It is the same amount of food, but I think four smaller ones would make the leftover and re-heating situation much easier (and additional filling options).

Gluten Free Spinach & Cheese Calzone

For the Calzone:

• 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
• 2 eggs
• 2 TablespoonsOil
• 1/4 cup non-fat milk
• 1 cup shredded cheese (optional)

For the Filling:

• olive oil
• 1/2 large onion diced
• 2 large handfuls of spinach, washed and stemmed if tough
• Soft cheese (like Boursin or goat cheese), at room temperature

For the Filling:

1. Heat olive oil in large skillet over medium heat. When oil is hot, add in onion and cook until softened and translucent, about 5 minutes.
2. Then add in spinach and cook until wilted.
3. Remove from heat and set aside.

For the Calzone:

Prepare Chebe mix according to directions on the box:

1. Preheat oven to 375° F.
2. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
3. Knead dough with hands until it is smooth.
4. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
5. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don’t want any of the fillings escaping from the center during baking.
6. Flip the dough round on a non-greased baking sheet. Cover with 1 to 1 1/2 cups of filling and cheese leaving edges clear so that dough will seal.
7. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
8. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
9. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Gluten Free Salami & Olive Calzone

For the Crust:

• 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
• 2 eggs
• 2 TablespoonsOil
• 1/4 cup non-fat milk
• 1 cup shredded cheese (optional)

For the Filling:

• Sliced salami or other cured meat of choice
• Handful green olives, sliced
• Pasta sauce (I used Trader Joe’s Roasted Garlic)
• Grated cheese

For the Calzone:

Prepare Chebe mix according to directions on the box:

1. Preheat oven to 375° F.
2. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
3. Knead dough with hands until it is smooth.
4. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
5. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don’t want any of the fillings escaping from the center during baking.
6. Flip the dough round on a non-greased baking sheet. Cover with a layer of salami, a handful of olives 1/2 cup shredded cheese and 1 cup pasta sauce leaving edges clear so that dough will seal.
7. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
8. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
9. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Turkey Parmesan Meatballs

When I was growing up, I always got to pick my birthday dinner. Apparently I was not a very creative* child because I only ever picked one of two things; chicken picatta or chicken parmesan. Both dishes remain two of my very favorites. My birthday is tomorrow, so I am once again faced with making this difficult decision.

I used turkey to made this, only because it was what I had on hand already and ground chicken did not entice me enough to make an extra trip to the store. Even with the turkey, these meatballs tasted exactly like the rich and flavorful parmesan dish that I love so much. I generally find making meatballs sort of gross (I wear gloves), but all things considered making meatballs were still easier than making traditional chicken parm with all the dredging and frying and cooking. I think I might be sticking with meatball in the future.

* – My lack of creativity can be further illustrated by the fact that my teddy bear’s name was ‘Teddy’ and my other favorite stuffed animal, which was a big bear, was named ‘Big Bear’. I was a very literal child.

Turkey Parmesan Meatballs
From Dinner a Love Story.

• 1 1/4 pounds ground turkey
• 1/2 cup breadcrumbs (I used Kinnikinnick Gluten Free Panko)
• 1/2 onion, finely diced
• 1 tablespoon chopped parsley
• 1/2 cup Parmesan
• salt and freshly ground pepper, to taste
• 6 cloves garlic, minced
• 1 egg, whisked
• 1 tablespoon olive oil
• 1 jar storebought pasta sauce (I recommend Trader Joe’s Roasted Garlic or Barilla Olive)
• about 4 ounces fresh mozzarella (I used sliced mozzarella)

1. Preheat oven to 400°F, setting rack to upper third part of oven.
2. In a large bowl, using your hands, gently mix together first 8 ingredients (turkey through egg). Shape into balls (somewhere between a golf ball and a tennis ball) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix two tablespoons of your pasta sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
3. Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with sauce.

Gnocchi with Gorgonzola and Walnut Sauce

If you don’t like gorgonzola, just stop reading now. I won’t take it personally. If you do like gorgonzola, this might be one of the best things you have ever tried. When I was living in Florence, my favorite hole in the wall neighborhood restaurant made the best gnocchi I have ever had. Every time we went to dinner there, I already knew I was going to have the gnocchi, but I was always faced with an impossible decision; gnocchi with walnut pesto or gnocchi with gorgonzola. It was like the Sophie’s Choice of pasta sauces. One evening I was expressing my dilemma to my favorite waiter, he walked away with our order before I had made my decision and when he returned with our meal, my gnocchi had both walnut and gorgonzola sauce. My mind just could not comprehend what it was seeing on my plate. Then I took my first bite and all was right with the world.

For some reason I remembered this magical gnocchi the other day and decided I must attempt to make it. This is not an exact replica of the recipe, but pretty close. In the original, the walnut part of the sauce was more of a pesto, blended and smooth. I was in a hurry to watch The Real Housewives of Orange County, so making pesto just wasn’t going to happen. Priorities, I have them. The chopped walnuts did give a nice texture to the whole meal though. Gnocchi with a cheese/pesto sauce could be kinda boring texture-wise, especially since the gnocchi was kinda chewy. My onions kinda, sorta got a little browner than they should have, so the sauce is a bit darker, but it had no impact on the taste.

Now, true confessions time. I totally didn’t make this gnocchi, just the sauce. The other day while I was walking about Whole Foods, I saw a gluten-free sign on their fresh pasta case. Gnocchi is pretty much the only pasta I like, since it usually potato/not wheat based, so this definitely caught my interest. Pre-made gnocchi also helped make a quick meal. From onion chopping to plating, all this took about 15 minutes. Unfortunately, the gnocchi wasn’t amazing. It was pretty good, but kinda sticky and chewy. I definitely preferred my homemade attempts, but in a pinch this could do.

Gnocchi with Gorgonzola and Walnut Sauce

• 1 tablespoon butter
• 1 onion, finely chopped
• ⅓ cup coarsely chopped walnuts
• 1 tablespoon all-purpose flour
• 2 cups milk
• 4½ ounces (125 g) Gorgonzola cheese
• 1 package fresh or frozen gnocchi
• sea salt and freshly ground black pepper

1. In a saucepan, melt the butter over low heat. Add the onion, and cook gently for about 5 minutes until soft. Now add the walnuts, and cook for another couple of minutes. Remove from the heat, and stir in the flour, then add a little milk. Return to the heat, and add the remaining milk, stirring constantly for 4-6 minutes until the sauce thickens.
2. Remove from the heat again, and stir in the Gorgonzola. Season with salt and pepper.
3. In a separate saucepan, cook the gnocchi as the package directs. Drain well. Add to the sauce, stirring gently to coat.

Hearty Turkey Meatball Stew

I don’t know where to begin with this one… The vegetables, amazing. The meatballs, fantastic. The whole meal, absolutely delicious.

The vegetables cook down in to this phenomenal ratatouille-like stew. I would have been more than happy with the vegetables alone. I am definitely planning on making them again in the future for a delicious vegetarian supper. Meatballs aren’t something I normally get excited about, but these were better than any other meatballs I’ve ever had.

Hearty Turkey Meatball Stew (adapted from Food Network)

Meatballs

• 1/2 cup Italian seasoned breadcrumbs (I used Kinnikinnick Gluten Free Panko crumbs with Italian seasoning added)
• 20 ounces extra lean ground turkey
• 4 sweet mild Italian turkey sausages, casings removed
• 2 eggs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Stew

• 1 tablespoon all-purpose flour (I used Bob’s Red Mill All-Purpose GF Mix)
• 6 tablespoons extra-virgin olive oil
• 1 medium onion, sliced
• 1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound large white mushrooms, quartered
• 2 russet potatoes, peeled, halved lengthwise and sliced into 1/3-inch slices
• 8 ounces green beans, trimmed, cut into 1-inch-long pieces
• One 15-ounce can diced tomatoes, drained
• 1/4 teaspoon dried crushed red pepper flakes
• 2 cups low-sodium vegetable or chicken broth

1. For the meatballs: Add the breadcrumbs, turkey, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 16 to 22 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
2. For the stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the baking sheet. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 3 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate. Repeat until you have browned all the meatballs
3. Heat the remaining 3 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

Mushroom & Leek Risotto

It finally started to feel more autumnal around here this past week. I took advantage of the colder weather to make some food that is a little more decadent and a little more comforting. I’m not really a big fan of pasta or rice, but for some reason a bowl of creamy risotto sounded like the perfect answer. I was almost ready to call it quits a dig in after sautéing the leeks, mushrooms and garlic. The smell was amazing.

This is only the second time I’ve made risotto. It can be kind of time consuming and might seem a little daunting at first, but really it’s more the time factor than the difficulty factor that you should be concerned about. All it requires is a little bit of patience but trust me if I can muster the patience to make it, you most definitely can.

Mushroom & Leek Risotto (adapted from Ezra Pound Cake)

• 5 cups vegetable stock
• 2 tablespoons olive oil
• 6-8 tablespoons unsalted butter
• 2 medium leeks, washed, trimmed and chopped
• 1-8oz container of mushrooms, chopped
• 6 cloves garlic, minced
• 1 large onion, chopped
• 1 3/4 cups/12 ounces arborio rice
• 2/3 cup/2 ounces parmesan, freshly grated
• flat leaf parsley, chopped

1. Pour the vegetable stock into a small saucepan over medium-high heat. Bring it to a simmer.
2. Heat the oil in a large saucepan over medium heat. Add the garlic, and cook for 1 minute. Add leeks, mushrooms, salt and pepper; cook for about 10 minutes, or until softened and browned. Transfer the vegetables to a plate or bowl.
3. Return the saucepan to medium heat, and add 2 tablespoons/1 ounce of butter. As soon as it melts, add the onion and cook for 5 minutes, until soft and golden.
4. Stir in the rice, and cook for about 1 minute, until the grains begin to look translucent and are covered in butter. Add a ladleful of stock to the pan, and cook gently, stirring occasionally, until the liquid has been absorbed.
5. Continue to add stock, a ladleful at a time, until all the stock has been absorbed. This should take about 25-30 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky.
6. Just before serving, stir in the leeks, mushrooms, and remaining butter. Add half the grated Parmesan and herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Garnish with parsley.

Gluten Free Pumpkin Gnocchi with Sage-Brown Butter Sauce

Pumpkin is pretty gross looking. The look and smell definitely do not appeal. I’ve actually only had pumpkin once before. It was also gnocchi form. It was pretty delicious. Since pumpkin seems to be absolutely every where this time of year, I decided to give it a whirl. This recipe was also absolutely delicious.

I must say that homemade gnocchi was not as difficult to make as I thought it would be. Not that it’s a meal to make every night, but it definitely seems a lot more daunting than it really is. The most time consuming part of the whole thing, was waiting for water to boil.

The recipe for the gnocchi will generously serve 4 people or 2 with plenty of leftovers for a whole other meal.

Now I just need to figure out how to use up the rest of this pumpkin…

Gluten Free Pumpkin Gnocchi with Sage-Brown Butter Sauce

• 1 pound/450g of potatoes (around 3 medium russet potatoes)
• 1/3 cup/75g pumpkin puree
• 3/4 cup/160g flour (I used Bob’s Red Mill GF All Purpose Mix)
• 1/8 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 egg
• Butter
• 5-6 sprigs of fresh sage

1. Bring small pot of salted water to a boil. While water is heating, peel potatoes, cut into pieces and add to boiling water. When cooked, drain from pot and allow to cool slightly. When cooled, press potatoes through ricer or mash until smooth in a large bowl.
2. Add pumpkin puree, flour, nutmeg, salt and egg to bowl. Mix together until sticky, but clean to the touchy (ie, doesn’t stick to you).
3. Divide dough into four. On a clean, well floured surface take one section of dough and roll out into long skinny ‘snake’ about one inch thick. Cut dough into 1-inch pieces. Repeat with remaining dough.
4. Bring a large pot of salted water to a boil. When boiling, add in gnocchi (you might have to work in batches). Gnocchi will rise to the surface and allow to boil for 2-3 minutes. When done remove from water with a slotted spoon and allow to drain.
5. In a large pan melt butter over medium-high heat. When melted, add gnocchi (you might have to work in batches or use multiple pans) and allow to crisp. Flip to crisp on other side. When done, add another pat of butter, melt and allow to start to brown/caramelize and chopped sage. Cook sage until crispy.
6. Put gnocchi on plates, top with sage-butter sauce and top with grated parmesan and freshly ground pepper.
7. Serve and enjoy!