Comments on: Dinner With My Family #9: Spinach and Artichoke Calzone

By: Diane

Diane — Mon, 14 Mar 2011 06:39:28 +0000

Note to 15 Kristine – #16 Britttany is 100% correct about the purpose of the sugar. If you read Trent’s post carefully, it doesn’t mention sugar at all. I discovered it on the back of the yeast package and I added only 1/4 teaspoon. I’m not an experienced yeast baker and I don’t have a 1/3 t. measuring spoon so I had to finagle the recipe a little bit, but it turned out fine.

#18 Holly – Have you tried the dollar stores? I can usually find spinach there, sometimes it’s even organic. Occasionally they have artichoke hearts, but they’re usually from China, alas. Trent used artichokes because he had them on hand. That’s the beauty of this recipe: you can use up whatever bits & pieces you have.

By: Diane

Diane — Mon, 14 Mar 2011 06:19:30 +0000

Thanks, Trent. I used your dough recipe to make one large pizza. I ate half last night and the other half for lunch today. I scrounged around in my pantry to come up with the toppings. I had olives, mushrooms and pine nuts – yum. Calories? I mixed the dough and then I ran five miles while it proofed. Delicious!

This is for #8 Mari, #12 Sean, #26 Peggy and #27 Louise: Some time ago I was really bothered by a certain person’s consistent negativity and nit-picking. I emailed Trent and asked him to move the writer’s names to the top of the comment, which he did. Now I just skip the flamers and you can too. It won’t take you long to figure out who the Eeyores are.

By: Interested Reader

Interested Reader — Mon, 14 Mar 2011 00:45:11 +0000

Also besides having protein, fiber and iron, it has all of the essential amino acids making it a complete protein.

By: Interested Reader

Interested Reader — Mon, 14 Mar 2011 00:43:32 +0000

Quinoa is awesome! I’m always extolling the virtues – because it’s easy (or easier) to cook than white rice but cooks in about the same time.

Plus the quinoa triples or quadruples when it cooks (there are variables). The other day I cooked 2 cups dry and ended up with 8 cups, but when I cooked 1/2 cup dry it tripled.

So, while quinoa is more expensive than brown rice, a little goes a long way.

This is my method of cooking:

Rinse quinoa until water runs clear.*

Put 1 part quinoa to 2 parts water in a pot with dash of salt. Bring to a boil, lower to simmer, cook 15 minutes.

*I don’t always rinse it, there’s a bitter coating and most of the processing takes it off so you don’t have to rinse it. But I do notice when I don’t rinse it there’s a bit of a “tang”.

By: Louise

Louise — Sun, 13 Mar 2011 01:57:23 +0000

Peggy #26 and Marie #8, I agree with you! I used to enjoy reading the comments for further tips and info, but many are just annoyingly negative now. Lighten up, people!

By: Peggy

Peggy — Sun, 13 Mar 2011 01:28:51 +0000

#8 Mari, I am with you on the negative comments. If folks think its that bad, I would recommend you start your own blog!

By: SwingCheese

SwingCheese — Sun, 13 Mar 2011 01:09:34 +0000

I use roughly the same proportions that Trent listed to make four calzones, at two servings per calzone for eight servings total. The same recipe also makes two large, thin-crust pizzas. I’m not sure about the WW recipe – it seems like a lot of oil, but I’ve never tried it. And as someone else mentioned, the addition of sugar is as food for the yeast, who will not be able to eat Splenda. If you’re concerned about calories, you’d be better off to leave the sugar out altogether, and not bother with another sweetener.

By: Rocky

Rocky — Sat, 12 Mar 2011 19:00:39 +0000

Trent,

Please keep these recipes coming. I have used a couple of them and plan on using more of them in the future. This is one of my favourite parts of your blog.

Rocky

By: Vickie

Vickie — Sat, 12 Mar 2011 18:38:11 +0000

Thanks for sharing the recipe. ☺

By: ejw

ejw — Sat, 12 Mar 2011 14:59:48 +0000

If you’re worried about calories in pizza crust I make it all the time without sugar or oil. I do rub the dough with a very small amount of oil when its mixed before it rises, but that’s more to keep it from sticking to the bowl as it rises and from getting any kind of dry crust. Then I just roll it as thin as possible. Works better for pizza than calzone but can be done. Also, to cut costs (I’m in MN and lettuce and spinach have gone through the roof) I’ve been substituting collard greens for spinach (.99 for a large bunch). Steam it a little first or I just throw it on raw. And for calorie counting zuchini adds a lot of bulk without many calories (sadly, also really expensive right now). If you use it on pizza/calzone either cook it with your tomato sauce, slice it thinly and let it sit out for an hour to dry out before you put it on/in your pizza/calzone (otherwise it can be kind of watery), or put it on top of the cheese (if not vegan) and brush lightly with olive oil and sprinkle with herbs so it kind of broils on top. I’m doing a rye crust tonight to pair with a little sausage and sauerkraut mixed with some steamed cabbage (low cal bulk again!)and a sprinkle of swiss cheese.

By: kjc

kjc — Sat, 12 Mar 2011 13:30:35 +0000

BTW Trent (if you read these comments), the technique you describe for cutting the spinach is a chiffonade.

By: Riki

Riki — Sat, 12 Mar 2011 13:18:43 +0000

Quinoa knocked my socks off the first time I tried it. We have it for supper 2 or three times a week around here . . . sometimes mixed with brown rice, sometimes on its own. YUMMY.

By: Heidi

Heidi — Sat, 12 Mar 2011 12:00:55 +0000

Trent, I agree with others, you need to branch out a try some new things as a vegan. There are some wonderful grains out there, like quinoa, that are high in iron, protein, and fiber. Cook up some quinoa according to directions, add some edamame, garlic, walnuts, dried cranberries, and oil and vinegar and you have a great salad that will keep for days in the fridg.

By: Holly

Holly — Sat, 12 Mar 2011 11:54:51 +0000

I have used & liked a couple of your recipes. Looks good BUT, this one is WAAAY beyond my allowed cost factor.

Spinach is $3/lb and artichokes are $1/more EACH here in metro Chicago.

By: Kathleen

Kathleen — Sat, 12 Mar 2011 11:49:40 +0000

2 tsp of sugar = 30 calories in a recipe that should make at least 3 good sized pizzas. Really, really negligible.

Also, the WW recipe has WAY more oil than my normal pizza dough recipe – 2x as much oil! The o to flour ratio for the WW crust is about the same as Trent’s crust. Not really a step on the health direction!

By: Brittany

Brittany — Sat, 12 Mar 2011 06:20:32 +0000

It would be completely worthless to put splenda in your pizza dough. The yeast can’t metabolize it, and as the purpose of putting sugar in yeasted dough it to feed the yeast, it will do nothing but create a flat, hard cracker that is slightly sweet. Reduce the sugar a bit (a little less rising) if you’re overly worried.

By: kristine

kristine — Sat, 12 Mar 2011 04:59:50 +0000

Can’t post links here, but google search WW pizza dough, for the weight watcher’s pizza dough instructions. Here’s that recipe. I am going to substitute with whole wheat flour and splenda.
2 pkgs. yeast
2 teaspoons sugar
4 cups flour – or more if needed
1 teaspoon salt
1/4 cup olive oil – extra virgin, if available
1 1/2 cups warm water

By: lurker carl

lurker carl — Sat, 12 Mar 2011 03:42:57 +0000

J – You’re pretty much stuck with high calorie dough if a pizza style crust is what you’re looking for. Otherwise, there are lower calorie choices if you substitute flat breads and wraps. Read and compare the labels carefully to make the best decision for your situation.

By: J

Sat, 12 Mar 2011 02:23:44 +0000

Does anyone know of a healthier version of the dough?

Rough estimation is 600 calories for 1 1/2 cups of flour, and 360 calories for 3 tbsp of olive oil.

I know this is intended to be two servings, but still, that’s a lot of calories before you even get to the toppings…

By: Sean

Sean — Sat, 12 Mar 2011 02:14:19 +0000

I’m with you about the insanely negative comments, Mari.

Trent, you hit the nail on the head about making your own pizza dough! It’s hardly any trouble and it’s so much better than store-bought.