Sunny Spinach Pie

Sunny Spinach Pie

Ingredients Dough:
17 oz  of flour

1/3 cup of extra virgin olive oil

3/4 cup dry white wine

1 teaspoon salt

Ingredients Filling:
12 oz  of boiled spinach

12 oz ricotta

1 egg

3 oz  of grated Parmesan

Salt and pepper

Bread crumbs

Directions:
1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.

2-To create the filling, mix the spinach with the ricotta.
Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly.

3-Unwrap your dough from the plastic and divide it into two equal parts.

4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.

5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.

6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.

7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See photos below for reference.
8-Sprinkle the filling with grated Parmesan.

9-Now, cover with the second circle of dough.

10-Seal the edges with your hands, and then use a fork to press.

11-Place a small bowl in the middle of the pie and press lightly to make an indentation.
Use your fork to press lightly.


12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the photo for reference.


13-Twist each slice and continue until each slice is twisted.



14-Bake the spinach pie at 180°C for 30 minutes or until golden

Wonderful presentation for company.  from blog.giallozafferano.it
Lots of other great appetizers in Tastes & Treasures cookbook.

Tuna Melt Stuffed Mushrooms

Mushrooms are so versatile: an appetizer or a meal.

Tuna Melt Stuffed Mushrooms
Ingredients: 

12 medium baby bella mushrooms (each about 2 inches wide), stems chopped and reserved 

1/4 cup diced onion 

1/4 tsp. chopped garlic
 

One 2.6-oz. pouch albacore tuna in water 

1 wedge The Laughing Cow Light Creamy Swiss Cheese 

1 tbsp. Best Foods/Hellmann's Dijonnaise 

1 tbsp. sweet pickle relish, patted dry 

3 slices 2% milk American cheese, each broken into 4 squares 



Directions:

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. 

Place mushroom caps on the sheet, rounded sides down. Bake until tender, 12 - 14 minutes. Remove sheet, but leave oven on. 

Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Add chopped mushroom stems, onion, and garlic. Cook and stir until slightly softened, about 3 minutes. Transfer to a medium bowl, and pat dry. Add tuna, cheese wedge, Dijonnaise, and relish. Stir until thoroughly mixed.

Thanks to Hungry Girl for the recipe.

Arizona and the Medal of Honor Exhibit at AHS Museum thru Oct 24

“Above and Beyond: Arizona and the Medal of Honor” through October 24, 2014. Between 1862 and 1889, some 157 United States Army officers and enlisted men serving in today’s Arizona received the nation’s highest military decoration for valor. Since that time, these Medal of Honor recipients, including eleven Apache scouts, would be joined by five of Arizona’s other native sons. The story of bravery under fire now will be told in this exciting new exhibit.

AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281 Phone: 480-929-0292, ext. 180  Email: AHStempe@azhs.gov.

One Pot Sausage and Quinoa

Nutritious and easy to prepare. This recipe was a hit with the family and the clean up was simple too! More great recipes in Tastes & Treasures cookbook.

One Pot Sausage and Quinoa

Ingredients:
1 (12 0z) polska/kielbasa, cut in 1/2 inch cubes
1 yellow onion, chopped
2 tablespoon chopped sage
1 cup apple/pear hard cider or wine
1 cup quinoa   
1/2 cup dried cranberries
1 teaspoon sea salt
2 cups  chopped kale/spinach leaves, lightly packed

Directions:
Cook sausage, onion and sage over med-high heat for about 10 minutes, until just browned.
Add cider, quinoa, cranberries, salt, 3/4 cup water and bring to a boil. Scrape up any browned bits.
Cover, reduce to med-low and simmer until liquid absorved. about 25-30 minutes.
Stir in kale, cover again and set off heat for about 5 minutes.
Uncover, fluff with fork and serve.

Note: We used a wild rice/quinoa blend and it was delicious.

See the world from the edge of a flying carpet - new exhibit at AHS Museum Papago Park

“Views from the Flying Carpet” through September 14, 2014. If you could see the world from the edge of a flying carpet, how could you ever measure it again? Come to the AHS Museum at Papago Park and you will be taken to a world rarely visited by humans. For 40 years, Greg Brown – flight instructor, photographer, artist, and author – photographed the world from 7,000 feet aloft. From his personal Flying Carpet, (the name of his aircraft and flying photo platform in the sky) Missouri fields become crazy quilts; the edge of the Painted Desert is a beaded buckskin sleeve; and Lake Tahoe becomes a chalice suspended over an unknowing village below. Greg Brown's images are not documentary photographs about ground features or weather conditions – they are earthly paintings snatched from the air above.

Accompanying Greg's spectacular images is a short video that begins as the Flying Carpet is rolled from its hangar and takes to the air over northern Arizona. Over red cliffs that reach above Sedona, Greg always finds something new and exhilarating to shoot. The video also opens the technological door behind the images, showing how nature's hues and shadows are matched in the final prints.

AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281 Phone: 480-929-0292, ext. 180  Email: AHStempe@azhs.gov.

Historymaker Joe Garagiola's life is full of achievements . . .

Arizona Historymaker and Hall of Fame baseball personality Joe Garagiola sits down with Richard Justice to discuss his career and the 2014 Buck O'Neil Award. Read about it at www.MLB.com

"Joe Garagiola's wonderful life has been one of humor and giving, of dignity, integrity and grace. Baseball has been a constant -- his enduring love. Yet that's just part of the story. Rather than curse the darkness, he has lit candles, hundreds of them."

The Historical League is proud to have honored Joe as a Historymaker in 2005.

Wallace and Ladmo Show creator, Historymaker Bill Thompson passes

Bill Thompson, Ladmo Kwiatkowski, Pat McMahon

The creator, producer and co-star of "The Wallace and Ladmo Show" died July 23 at age 82. He leaves a legacy of a unique children's program filled with offbeat humor that many Arizonans grew up with.

Bill Thompson arrived in Arizona from New York in 1954 and went to work in the art department at KPHO TV. One day he volunteered to appear as a clown named “Wallace” on a children’s TV show. A month later, a cameraman, Ladmo Kwiatkowski, joined him and together they created “The Wallace and Ladmo Show.” Although Thompson scripted the shows, hilarity was compounded by improvisations created on the air. Receiving the highest ratings for its time slot, the program, after thirty-six years, became the longest running children’s television show in history.

A Civil War buff, Thompson participated in reenactments, and collects weapons, uniforms, and books on the subject. Retiring in 1990 after thirty-six years of continual television and appearances, he became known for his miniature lead toy soldiers, particularly those of the Civil War era.

Bill was honored as an Arizona Historymaker in 1992 along with co-stars Ladmo Kwiatkowski and Pat McMahon. The other 1992 Historymakers included Supreme Court Justice Sandra Day O'Connor, U.S. Senator Barry Goldwater, Civic Leader Robert Goldwater, Artist and Educator J. Eugene Grigsby, Jr., Artist Philip Curtis, Attorney Frank Snell, Family Circus Cartoonist Bil Keane.