Saucy Spider with Hairy Leg Sticks

So I wanted to make sure you all had a Halloween-y recipe for whatever parties or events you may be having this year. My tia shared this recipe on facebook, and I decided I HAD to make it.

This recipe for how to make the spider comes from Woman’s Day and calls for 2 balls of pizza dough. I decided to make it myself and instead of trying the Sicilian pizza recipe, I got this pizza dough recipe from Bigger Bolder Baking’s 15-Minute Pizza Dough Recipe (No Yeast)

Pizza Dough Ingredients:

  • 2 1/2 Cups of Flour
  • 3 Teaspoons of Baking Powder
  • 1 Teaspoon of Salt
  • 3/4 Cup + 2 Tablespoons of Water
  • 1 Tablespoon of Olive Oil

Pizza Dough Directions:

  1. Preheat your oven to 400 degrees F
  2. In a mixing bowl-combine flour, baking powder, and salt.
  3. Whisk until thoroughly combined and set aside.
  4. Combine the water and oil in a separate jug or cup.
  5. Slowly add the water and oil mixture to the flour mixture, holding back a little in case you don’t need it all.
  6. Using a wooden spoon, or your hands, mix until the dough is combined. It should be soft, but not sticky.
  7. Add a splash more water if you dough is dry.

Saucy Spider Ingredients:

  • 2 Balls of Pizza Dough
  • 1 Large Egg
  • 1/4 Cup + 2 Tbsp of Grated Parmesan Cheese
  • 1 Large Pitted Black Olive
  • 2 Cups of Marinara Sauce

Spider Directions:

  1. Line two large baking sheets with parchment paper.
  2. Make the spider by cutting one ball of dough in half.
  3. Shape one half into a 5-inch ball to make the spider body.
  4. Cut a 1 1/2 inch strip from the remaining half and shape into a 2 1/2 inch ball to make the head.
  5. Cut the remaining dough into 8 strips and roll each strip into a 6 inch rope to make the legs.
  6. Arrange the body, legs, and head on one of the prepared baking sheets to resemble a spider, gently pressing all of the pieces of dough together.
  7. Brush the spider with some of the egg.
  8. Sprinkle the legs 2 Tbsp Parmesan cheese.
  9. Place 2 of the olive slices on the top of the head for eyes and 2 on the bottom for pincers.
  10. Bake until golden brown, 25-30 mins. (Cover the legs with foil if they brown too quickly).
  11. Meanwhile, make the spider leg sticks. Cut the remaining ball of dough into into 8 pieces.
  12. Roll each piece into a 3/4 inch thick rope.
  13. Cut each rope into various lengths.
  14. Taper one end of each piece and slightly bend the others to resemble legs.
  15. Place on the second baking sheet, brush with the remaining egg and sprinkle with the remaining 1/4 cup of Parmesan cheese.
  16. Bake until golden brown-15-20 minutes.
  17. Meanwhile, warm marinara sauce.
  18. Using a knife, hollow out the body of the spider and fill with the warm sauce.
  19. Serve with the leg sticks.

The Pizza Dough:

The Spider Before Baking-I Didn’t Have Any Olives:

Spider After Baking:

Spider Body Filled:

Thoughts After Reading:

So the dough was okay, but too salty for me. I don’t think I would make it again. It also only made one ball of dough so I didn’t get any spider legs out of it.

The spider was so cute. I ended up making White Bean and Barley Soup with Tomatoes and Greens and filled my spider with it.

It was easy to make too, and I’m going to try and do it for a future party.

Soo good!

For more Halloween recipes, go to Pumpkin French Toast

For more pizza dough recipes, go to Pizza Siciliana

 

Orecchiette with Red Onions, Almonds, and Green Bell Pepper

RealSimple

Thoughts Before Cooking:

I had made the Brussels Sprouts Turkey Sausage & Pesto Pizza Casserole from this magazine and thought that was all I wanted. However, months later I decided to review it before donating it for an art project. There I found this recipe.

oooh 101 Dalmations

Now I had to change it up as I am not a fan of two ingredients they used: green olives and ricotta cheese.

Hate him.

Hate him.

Like the White Bean and Barley Soup with Tomatoes and Greens, this recipe also came with a rating system.

[X] Quick Cooking

[  ] Healthy Pick

[  ] Freezable

[  ] Big Batch

[  ] Slow Cooker

[ ] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

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Ingredients:

  • 12 ounces of Orecchiette (or small pasta)
  • 2 Tablespoons of Olive Oil, plus more for later
  • 2 Medium Red Onions, Chopped
  • Salt
  • Pepper
  • 2/3 Cup of Chopped Green Bell Pepper
  • 2/3 Cup of Roasted Almonds, roughly chopped
  • 2 Tablespoons of Fresh Lemon Juice
  • 1/2 Cup of grated Parmesan Cheese, plus more for later
  • 1 Cup of Cottage Cheese

Directions:

  1. Prepare pasta according to package directions.
  2. While that is cooking chop the vegetables and the almonds.
  3. Heat the two tablespoons of oil in a pan.
  4. Once heated add the red onion, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt.
  5. Cook until tender (~8-10 mins).
  6. Drain the cooked pasta and put it back in the pot.
  7. Add the red onion,the lemon juice, bell pepper, almonds, Parmesan cheese, 1/4 teaspoon of pepper, and a 1/2 teaspoon of salt. Stir.
  8. When well mixed, transfer to a serving bowl or platter.
  9. Dollop with the cottage cheese, drizzle olive oil, and sprinkle with pepper and cheese.

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Thoughts After Cooking:

I had a photograph, but I’m not sure what happened to it as I can’t find it anywhere. This recipe was very delicious as the cottage cheese and bell pepper perfectly complimented the rest of the dish. I will definitely be making this again!

joker-yum

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For more Real Simple Magazine recipes, go to Basil Spaghetti with Cheesy Broiled Tomatoes

For more pasta dishes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

 For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more recipes, go to Lemon Scones

White Bean and Barley Soup with Tomatoes and Greens

real-simple-nov-2015

Thoughts Before Cooking:

I read this soup in Real Simple magazine November 2015 issue. It sounded so good that I decided to make it.

I know some of you might think it is too hot to be having soup, but I love it and could eat it anytime throughout the year.

eatingSoupfriends

After I bought the ingredients I noticed this little rating system at the top of the page.

[  ] Quick Cooking

[  ] Healthy Pick

[X] Freezable

[  ] Big Batch

[  ] Slow Cooker

[X] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

That’s nice to know.

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Ingredients:

  • 3 Tablespoons of Olive Oil, plus more for serving
  • 1 Large Onion, chopped
  • 3 Cloves of Garlic, chopped
  • Salt
  • Pepper
  • 48-oz [6 cups] of Low-Sodium Vegetable Broth
  • 1 28-oz Can of Diced Tomatoes
  • 1 Cup of Pearl Barley, rinsed
  • 4 Cups of Kale, stems discarded and the leaves cut into strips.
  • 1 15-oz can of Cannellini Beans, rinsed
  • 1/2 Cup of Shaved Parmesan Cheese, plus more for serving

Directions:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  3. Cook, stirring occasionally, until the onion is tender (about 8-10 minutes).
  4. Add the broth and tomatoes (with their juice) and bring to a boil.
  5. Add the barley, reduce heat, and simmer until the barley is tender.
  6. Add the kale and beans and cook until the greens are wilted and the beans are heated through (about 3-5 minutes).
  7. Stir in Parmesan Cheese.
  8. Serve soup drizzled with olive oil, top with cheese, and add salt and pepper to taste.

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89ec38cd-2afc-43ca-b708-264376cdcc26

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Thoughts After Cooking:

The recipe says that it serves four, but it makes enough for 5-6 people.

wow

It was very tasty and filling. I loved it.

joker-yum

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For more Real Simple Magazine recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more soup recipes, go to Ratatouille

For more vegetarian recipes, go to Garden Pasta Salad with Bocconcini