now we're cookin

two weeks out from the move.

on saturday i took inventory of all the perishable goods in our kitchen. then i planned a two-week menu around those items so we can use them up before we leave [and, conveniently, went through my coupon stash to get myself some sweet discounts on the complimentary products needed for the meals. yay coupons!].

this week i've been sticking to my meal plan, and unlike the past 10 months or so where we've lived strictly off of frozen trader joes items and digiorno pizzas, i'm actually cooking things from scratch! what a novel idea. it is a bit more time consuming, but i'd almost forgotten how much i like being in the kitchen.

tonight's meal:
prosciutto & mozzarella pinwheels
salad with lots of veggies on top (balsamic vinaigrette dressing for him, homemade salsa vinaigrette for me)
choc chip cookies (pre-made tollhouse dough)



these pinwheels are one of our all-time favorite meals -- the recipe is courtesy of my friend megan, to whome we will be forever indebted for this very dish. thought i'd share the recipe for anyone else who wants to try it:

prosciutto mozzarella pinwheels

Flour, for dusting
1 lb purchased pizza dough (i buy the whole wheat pizza dough from TJs...another item i dont think i can live without)
2 cups shredded mozzarella cheese
7 ounces prosciutto, thinly sliced
1 cup coarsely chopped baby spinach (sometimes i leave this out because b isn't a big spinach fan...i've also added chopped tomato before. just depends on what you like)
1 tblsp olive oil
Salt & Pepper

Preheat oven to 425 & position rack in lower third of the oven. Line a baking sheet with parchment paper. If not, grease one.

On a lightly floured work surface, roll out the pizza dough into a 12 to 14-inch circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the chopped spinach, then top with the remaining cheese.

Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with the olive oil & season with the salt & pepper. Place the dough, seam-side down, on the baking sheet & bake for 25 minutes until the top is golden brown.

Cool the roll for 10 minutes, then use a serrated knife to cut it into 3/4-inch slices.

mmmm! enjoy :)
i have social activities planned the next few nights so we'll see if i stick with this new domestic life -- but it was fun while it lasted. my fridge is already getting empty!