Calzones with real cheese. Vegan cheese is ok, but I prefer real cheese. In addition to the vegan calzones I made some calzones with three or four cheeses.

 

I got out some things from cans. It’s quick that way.

 

Picked and cooked what little kale there is from the pathetic crop of kale. I don’t think kale likes temperatures of over 100 degrees.

 

In a bowl with ricotta I crack an egg with one hand like it’s nothing and I do it all the time. Ok, I don’t know if I’ve actually done this before, ever! I cheered like I’d just won a photo contest when I saw I’d  got a picture of it too.

 

Then with my oh so fancy “measuring cup” I throw in some mozzarella.

 

Then I think pepper jack would be good too.

 

At this point the dough balls look risen enough to roll out.

 

Roll out to the thickness of a thick wool blanket.

 

On one half Place a layer of beans leaving some room around the edges.

 

A layer of cheese filling,

 

A layer of hominy,

 

a layer of kale

 

and olives.

 

If you didn’t overfill it folding it over will be easy, I kinda had to stretch it to make everything fit. seal edges by pinching together with a fork.

 

Brush with egg and sprinkle with sesame seeds just before baking.

 

Let cool on a wire rack. Bake at 375 for 20-25 minutes or until edges are golden brown.

 

Serve warm or make ahead.

 

Navy bean and hominy calzones with real cheese

• about 1/2 lb.  bread dough
• 1 egg
• 1/2 cup shredded mozzarella cheese
• 1/4 cup sharp cheddar or pepper jack cheese shredded
• 8 oz ricotta
• 1/2 cup navy beans drained
• 1/2 cup hominy drained
• 1/4 cup sliced olives
• 1/4 cup chopped cooked kale
• salt and pepper to taste
• 1 egg beaten for brushing tops
• sesame seeds

 

Tear dough into golf ball sized balls and place on a floured surface. Cover with a damp towel while they rise for about 10 minutes.

In a bowl mix 1 egg, ricotta, mozzarella, cheddar or pepper jack and salt and pepper to taste.

Roll out to circles to about the thickness of a thick wool blanket.

Place a layer of beans, cheese filling, hominy, kale and olives.

Fold dough over the filling and seal using a fork to press the edges. Let rise on baking sheet while oven is heating. brush with beaten egg and sprinkle with sesame seeds just before you place in the oven.

Bake at 375 for 20-25 minutes or until edges are golden brown

If you don’t eat them all when they’re warm  you can store them individually in small re-sealable plastic bags.

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I’m on a hummus kick, this is my second version of hummus I’ve made in the past few days. Never mind the other one I like this a lot better. I think it was the turmeric and almond butter that make it so different from other hummus I’ve made.

 

I didn’t want over powering garlic flavor so in a little olive oil

 

I cooked about 3 cloves of garlic

 

until just barely starting to brown.

 

In the blender I put lemon juice, olive oil, turmeric, about 2 cups of

 

cooked yellow eye beans and a little bit of their juice.

 

And the garlic and olive oil. I pulsed the blender and used a spatula to make sure everything got blended.

 

Then I put in some almond butter, chopped parsley and a bit of salt and blended it up until smooth but parsley still visible as little green bits.

 

Next I did what you should do too, grab some flat bread and see how it is.

 

Serve right away or make ahead.

 

Yellow eye bean hummus

ingredients

• 2 cups cooked yellow eyed beans
• 3 cloves garlic cooked lightly brown in olive oil
• 3 tablespoons lemon juice
• 3 or 4 table spoons olive oil
• 1 tablespoon turmeric
• salt to taste
• 4 tablespoons almond butter
• 1/4cup chopped fresh parsley

In a blender place beans, garlic, olive oil, lemon juice, turmeric, and salt blend until smooth. Then add in almond butter and juice from the beans by spoonful as necessary  lastly toss in parsley.

Serve, refrigerate or freeze for later.

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