Ah, that lovely smell of pizza in the oven
Ricotta, spinach, mozzarella calzone
Tomato sauce, ricotta, spinach calzone
I should really do this more often, it’s been a really satisfying process, from making the dough, to stretching it and topping it with tasty veg and cheese, not forgetting pizza for leftovers 🙂
Now, on to the calzones – as you can see, my first had a gap so I covered it up, and the filling of tomato sauce, ricotta and spinach didn’t ooze out. The second was easier to shape, no gaps, but the filling of spinach, ricotta and mozzarella did melt out of one side – that’s just the homemede touch 😉
Both really hit the spot – they were well seasoned, had a nice balance of dough and filling for my tastes, and reheated well for lunches the next day.
As much as I enjoyed the pizza, it tasted so much better fresh from the oven. Still, I’d never turn my nose up at pizza for breakfast, never!
After my trip to the densist, finding out that I need a filling (help!), I was ready.
Ready to make pizzas.
Mini pizzas and calzones with left over dough.
Stuffed dough balls with the leftover leftover dough.
I have the wrong flour…
Ah come on!?!
I’m making pizza tarts insteaaaaaaaaaaddddd!
and the rest of the lovely oven treats tomorrow.
Feast your eyes on my roasted veggies and my tomato sauce made with passata, parsley, thyme, oregano, onion, carrot and garlic.
I really didn’t want to do anything except look after myself today. So I did just that. And it felt good. 🙂
Part of self-care for me is looking after what I eat. Good food gets me through the day the way coffee powers people through mornings. Good food will make a crappy day better, a bad mood lighter, a crampy Emma nicer!
Part of looking after numero uno was not doing loads. Instead of going to the shops again, I just made do with what I had left in the cupboard and fridge. A quick pasta that takes 15 minutes, 2 tins, half a bag of pasta and a couple teaspoons of dried herbs and I’m smiling in no time.
Quick Tuna and Tomato Pasta
1 tin of tuna in oil (olive oil, if you can get it)
500g tinned plum tomatoes
250g short dried pasta
1 level teaspoon each of thyme, oregano and parsley
salt and pepper to taste
Add the tuna and the oil to a pan, heat it through, then add the tomatoes and herbs. Let the sauce bubble away on a medium heat while the pasta is cooking.
Boil some water for the pasta, add some salt, and cook according to packet instructions. Drain but keep some of the liquid for the sauce.
If the sauce is a little on the thick side, add some of the pasta liquid. Then add the pasta and mix through.
Serve in big bowls with loads of black pepper, and goes well with wolly jumpers and slippers.
It was a decent first attempt with what I had left in the fridge and cupboard. I made it in a bit of a Sunday evening whirlwind, you know the kind when it’s almost a case of racing to get to bed on time before the week starts.
While I treat these bakes as a labour of love, this time I was just hungry, but cleverly preparing for a few days at the same time. It did taste a bit rushed, but then you eat and you learn.
This consists of a tomato sauce, made with garlic, carrot and celery, with minced beef, with layers of spaghetti, a cheese sauce made with Grana, and some peas for good measure (because I wanted to see them as I cut through. It’s the little things 🙂 )
It doesn’t have the structure of the timpano, nor the time that would go into such a pasta bake, but it did hit the spot and fill empty bellies. No doubt I’ll be back to improve on this, and take inspiration from my earlier post. I’m still satisfied it was good enough.
Inspired by the stay at home Dad blogger, Man vs. Pink‘s post on the pasta bake, or timpano, from the movie Big Night (with Stanley Tucci, I love him) I started looking for similar recipes, in one of those lazy Sunday morning browses through some of my lovely cookbooks. Giorgio Locatelli’s Timbalo di Riso con Pasta looks amazing – pasta bake with rice, pasta, meatballs, hardboiled eggs and tomato sauce – and so does his recipe for Baked pasta with aubergine. So, keeping in mind the busy week ahead, I’m thinking of making a pasta bake today. Some ideas so far:
- Aubergine, peppers and courgette with tomato sauce and Parmesan breadcrumb crust
- Cauliflower, blue cheese and walnut, with a lovely white sauce, and maybe some spinach
- Roasted butternut squash and sage butter and goat’s cheese
- Cabbage, potatoes and lots of cheese sauce, with wholewheat pasta, a nod to Northern Italian traditions
I’ll keep you posted about what I make!
In response to The Daily Post’s writing prompt: “Re-springing Your Step.”
Dinner this evening was an unfussy affair, pasta, tomato sauce and beans, but it was just lovely. It was my birthday not too long ago and I was given many foodie treats as gifts (which I’ll always be grateful for), some of which included some products from the organic brand Bunalun. So, this evening, my dinner was almost 100% organic! Organic and Italian, there’s a treat I don’t have everyday. The pasta sauce tasted fresh but velvety and had a natural sweetness from the tomatoes and basil, plus no added sugar, always a winner in my book. The penne were really tasty, didn’t go mushy or too soft, were cooked just right. And the beans packed a much-needed protein punch. I added some Grana and black pepper and sat down on the couch to eat. I really do love pasta. ❤
And, here are more things that give me my energy back, put a spring back in my step and generally make me feel calmer:
- eating well, taking a time out to eat and just eat, no distractions!
- eating fresh veggies often
- eating Italian foods that make me feel happy, like pasta
- going for walks, long or short, in the park
- a good sleep
- a hot shower
- reading a good book, wrapped up warm and with the heating turned on
- knowing that my fridge is half empty but my cupboard is almost full
Not willing to venture out in the cold and wet, I stayed in and made a sort of lasagne, with tomato sauce, cheese sauce, broccoli and cannelini beans. Hit the spot! Plus there’s left overs for tomorrow. Happiness is planning ahead 🙂