Sorry. Nope. Turkey doesn’t count – it’s too cliche’.
We all have too much of that left over after Thanksgiving, but it is often a planned left-over food. We know it’s going to happen and we have a plan or two for what to do with all that extra turkey. Even if we get sick of it, we have plans.
What I want to know is:
- What other food ends up as a surplus at your home after Thanksgiving?
- What do you have in abundance that you really don’t know what else to do with other than to reheat it…again and again and again?
- What will you have that you’re likely going to throw out if you can’t stand it anymore in it’s current form?
We want to help you save money and your sanity, but we need to know where you need the help.
So if it’s a side dish, a dessert, gravy or anything other than turkey that graces your table at Thanksgiving still lingers far too long after the guests and holiday are gone – we want to know about it!
We want to help you address the mountain of mashed potatoes, or the cranberry sauce that seem to take up residence in your refrigerator and spill, hide and eventually grow off-spring long after the Thanksgiving holiday has run it’s course.
Please take the quick survey below …
Then in the days following Thanksgiving, come back here for some ideas on how to turn your left-over items into completely different foods. Better yet, sign up for the newsletter and we’ll send you a note when the recipes are up.
You don’t have to face a kitchen full of the same old same old same repeated stuff that gets nuked and reheated to oblivion. It can all get used! We’re here to help! But we need your help first. Please take this short survey! Thank you!
Best Blessings for a Peaceful Thanksgiving!
Donna
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If you can make a pizza crust -you can easily use the crust to make a calzone to change up the typical pizza and still enjoy an easy whole grain Italian meal!
Whole Wheat Calzones
Whole Wheat Pizza Crusts
Makes two 16 inch pizza crusts
Ingredients:
- 1 ½ Cups Warm Water
- 4 TBS Organic Evaporated Cane Crystals
- 2 TBS Olive Oil
- 4 Cups Freshly Milled Hard Wheat Flour
- 1 tsp Garlic Salt
- ½ tsp Onion Salt
- 1 ½ tsp Instant Active Yeast
Bread Machine Method:
Place all ingredients in the machine in order given. Make a ‘well’ for the yeast and put in the ‘well’. Set to dough or pizza dough setting. Machine should punch down after first rise.
Food Processor Method:
Use ‘S’ Blade. Place all dry ingredients in the food processor. Turn to pulsing while drizzling in the oil. Stop when mixed in. Now turn on and leave on drizzling in the water until dough forms a ‘ball’. Let ‘ball’ clean the sides and round the bowl between 20-25 times.
Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.
Mixer & Hand Methods:
Mix yeast in with the flour and set aside. Mix all other ingredients in a large bowl until blended. Mix one cup of flour mixture in at a time until all incorporated. Knead 3-5 minutes until 2 finger poke test bounces back quickly.
Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.
Forming:
Divide dough in to 2 (for large) or 4 (for small) balls of dough. Roll each out on to a floured surface and fill the center with a combination of cheeses: Ricotta, Mozzarella, Provolone and extra goodies such as mushrooms, peppers, pepperonis, cooked ground sausage (we like turkey sausage), onions (go light they get watery) and more. The possibilities are almost endless.
Fold one side over the other (stuffing in the middle will move) and turn up the edges and seal with a fork. Prick a few holes in the top for steam to escape.
Place on a cookie sheet or pyrex dish and brush a light egg wash.
Baking:
Bake at 375F until golden brown. Remove to cool for just a little bit so no one gets burned cutting into the gooey goodies inside the tasty pockets!
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Best Blessings and enJOY the journey!
Donna
If you can make a pizza crust -you can easily use the crust to make a calzone and put a twist on an Italian meal!
Whole Wheat Pizza Crusts
Makes two 16 inch pizza crusts
Ingredients:
- 1 ½ Cups Warm Water
- 4 TBS Organic Evaporated Cane Crystals
- 2 TBS Olive Oil
- 4 Cups Freshly Milled Hard Wheat Flour
- 1 tsp Garlic Salt
- ½ tsp Onion Salt
- 1 ½ tsp Instant Active Yeast
Bread Machine Method:
Place all ingredients in the machine in order given. Make a ‘well’ for the yeast and put in the ‘well’. Set to dough or pizza dough setting. Machine should punch down after first rise.
Food Processor Method:
Use ‘S’ Blade. Place all dry ingredients in the food processor. Turn to pulsing while drizzling in the oil. Stop when mixed in. Now turn on and leave on drizzling in the water until dough forms a ‘ball’. Let ‘ball’ clean the sides and round the bowl between 20-25 times.
Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.
Mixer & Hand Methods:
Mix yeast in with the flour and set aside. Mix all other ingredients in a large bowl until blended. Mix one cup of flour mixture in at a time until all incorporated. Knead 3-5 minutes until 2 finger poke test bounces back quickly.
Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.
Forming:
Divide dough in to 2 (for large) or 4 (for small) balls of dough. Roll each out on to a floured surface and fill the center with a combination of cheeses: Ricotta, Mozzarella, Provolone and extra goodies such as mushrooms, peppers, pepperonis, cooked ground sausage (we like turkey sausage), onions (go light they get watery) and more. The possibilities are almost endless.
Fold one side over the other (stuffing in the middle will move) and turn up the edges and seal with a fork. Prick a few holes in the top for steam to escape.
Place on a cookie sheet or pyrex dish and brush a light egg wash.
Forming:
Bake at 375F until golden brown. Remove to cool for just a little bit so no one gets burned cutting into the gooey goodies inside the tasty pockets!
– See more at: http://bakingwholegrains.com/whole-wheat-calzones/#sthash.N6k2gbUA.dpuf
FOR A SELF-SUSTAINING LIFE
