"Cheesy" Zucchini and herb calzone

Oh, I'm so tired and having headache doesn't make it better, in fact worser. Yesterday evening - after having dinner with one or two glasses of wine, a friend called me at 9 p.m. and we talked for over one hour. Instead of going to bed afterward I layed myself on the sofa and fell asleep, not that it was the first time this happend, but I woke up lately (3 a.m.), guess this and the glasses of wine are the result for having headache today and being tired. I should know it better.

 

For yesterday's dinner I made an italian dish - oh it was so good. First I planned to make a Pizza but while making the dough I changed my mind and made a calzone.

 

 

Cheezy Zucchini And Herb Calzones

Ingredients:
Dough:
1 teaspoon active dry yeast
3/4 cup lukewarm water
2 teaspoons sweetener of your choice
1/2 teaspoon salt
2-3 cups whole wheat flour, more or less, as needed

Ricotta-Style Filling
1 teaspoon olive oil
1 cup finely diced zucchini
1/2 teaspoon crushed garlic
1/2 pound firm regular tofu, rinsed and patted dry
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon pepper

1. To make the dough, place yeast in a large bowl, and pour the warm water over it. Let rest 5 minutes. Add sweetener and salt, then using a wooden spoon, beat in enough flour to make a soft but kneadable dough. Turn dough out onto a floured board, and knead 5 minutes until smooth and elastic. Lightly oil a clean, large bowl and place dough in it. Turn dough over so it is lightly oiled on all sides. Cover bowl with a clean, damp kitchen towel, and let rise in a warm place for 1 hour.

2. Meanwhile, heat oil in a 9-inch or 10-inch skillet. When hot, add zucchini and garlic, and sauté until zucchini is just tender, about 3 to 5 minutes.

3. Place tofu in a medium bowl and mash well. Add parsley, basil, oregano, salt, nutmeg, and pepper and mix well. Fold in cooked zucchini and set aside.

4. Preheat over to 400 degrees. Oil a baking sheet, and set aside. Punch down dough and divide into 4 equal balls. Keep dough covered with the same towel that covered the bowl, and work with 1 ball of dough at a time. Place the ball on a lightly floured board and roll into a 6-inch round. Place 1/4 of the filling slightly off the center of the round, and fold the dough over. Seal the edges of the calzone by crimping them with your fingers.
Place them on the prepared baking sheet as soon as they are formed. Mist tops lightly with olive oil. Bake on the center rack of the oven until browned, about 20 minutes. Enjoy!

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Kohlrabi Salad

 

 

 

(serves 4)

2 small to medium kohlrabi - peeled
4 radishes
1 small carrot - peeled
1 medium apple
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons walnut oil (optional, can substitute with olive oil)
2 tablespoons olive oil
sea salt and freshly ground black pepper
handful of chopped walnuts
chives or dill for garnishing

Thinly slice the kohlrabi, radishes, carrot, and apple using a mandolin or sharp knife. Place into a bowl.

In a separate bowl, combine lime and orange juices with the oils, salt, and pepper and pour the dressing over vegetables. Let sit for 30 minutes to an hour at room temperature. Sprinkled with walnuts and garnished with herbs and serve.