ROT (medicine) and Curried Butternut Squash Mini Calzones (recipes)

ROT (medicine)

rot

1. To undergo a process common to organic substances by which they lose the cohesion of their parts and pass through certain chemical changes, giving off usually in some stages of the process more or less offensive odors; to become decomposed by a natural process; to putrefy; to decay. "Fixed like a plant on his peculiar spot, To draw Nutrition, propagate, and rot." (Pope)

2. Figuratively: To perish slowly; to decay; to die; to become corrupt. "Four of the sufferers were left to rot in irons." (Macaulay) "Rot, poor bachelor, in your club." (Thackeray)

Synonym: To putrefy, corrupt, decay, spoil.

Origin: OE. Rotien, AS. Rotian; akin to D. Rotten, Prov. G. Rotten, OHG. Rozzn, G. Rosten to steep flax, Icel. Rotna to rot, Sw. Ruttna, Dan. Raadne, Icel. Rottin rotten. Cf. Ret, Rotten.

1. Process of rotting; decay; putrefaction.

2. <botany> A disease or decay in fruits, leaves, or wood, supposed to be caused by minute fungi. See Bitter rot, Black rot, etc, below.

3. [Cf. G. Rotz glanders] A fatal distemper which attacks sheep and sometimes Other animals. It is due to the presence of a parasitic worm in the liver or gall bladder. See 1st Fluke. "His cattle must of rot and murrain die.

<botany>" (Milton) Bitter rot, a disease of grapes, first appearing in whitish pustules on the fruit, caused by the fungus Coniothyrium diplodiella.

Source: Websters Dictionary

Curried Butternut Squash Mini Calzones (recipes)

Curried Butternut Squash Mini Calzone

Yield: Makes 26 calzones (26 servings)

Ingredients:

1small butternut squash (about 1 pound)

2recipes New York-Style Pizza Crust (recipe follows)

1onion, thinly sliced

1tablespoon olive oil, divided

2teaspoons ground cinnamon

2teaspoons minced fresh ginger

1-1/2teaspoons curry powder

1/2teaspoon ground cumin

1/3cup pitted dates, chopped

1/3cup chopped fresh cilantro

1tablespoon honey or 2 tablespoons packed brown sugar

1/4pound ground lamb (optional)

Honey-Yogurt Sauce (recipe follows)

Preparation:

1.Preheat oven to 375°F. Cut squash in half lengthwise. Scoop out and discard seeds and strings. Place squash cut sides down on Baking sheet and bake 40 minutes or until tender when tested with fork. Scoop squash from skin and place in bowl.2.Prepare crust as directed through step 2. Combine onions and 1 teaspoon oil in large nonstick skillet over medium-high heat. Cover and cook 8 minutes or until onions begin to color, stirring occasionally. Reduce heat to medium; cook and stir 8 minutes or until very tender and golden. Add cinnamon, ginger, curry powder and cumin; cook and stir 2 minutes. Transfer to bowl with squash. Stir in dates, cilantro and honey. If using lamb, cook and stir in medium skillet over medium-high heat with 1 teaspoon vegetable oil about 8 minutes or until browned. Season to taste with salt and pepper. Add to squash mixture.3.Divide dough in half. Roll each half into15-inch log. Cut each log into 13 pieces. Roll each piece into 3-1/2- to 4-inch disk. If using lamb, roll disks to 4-1/2 inches. Spoon about 1 tablespoon filling into center of each (1 rounded tablespoon if using lamb). Brush edges lightly with water. Fold in half; seal edges with fork. Place 1 inch apart on lightly greased Baking sheet. Brush lightly with remaining 2 teaspoons olive oil. Bake 6 to 8 minutes or until light golden. Serve warm with Honey-Yogurt Sauce.

Nutritional Information:

Serving Size:

Sodium

89 mg

Protein

3 g

Fiber

1 g

Carbohydrate

19 g

Cholesterol

trace mg

Saturated Fat

trace g

Total Fat

1 g

Calories from Fat

8 %

Calories

94

Dietary Exchange:

Starch

1-1/2

New York-Style Pizza Crust

Yield: Makes 1 medium-thin 12-inch crust, 1 very thin 14-inch crust, 2 (8- to 9-inch) crusts, 4 (6- to 7- i

This thin pizza crust contains no oil.

Ingredients:

2/3cup warm water (110° to 115°F)

1teaspoon sugar

1/2(1/4-ounce) package rapid-rise or active dry yeast

1-3/4cups all-purpose or bread flour

1/2teaspoon salt

1tablespoon cornmeal (optional)

Preparation:

1.Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.2.Combine flour and salt in medium bowl. Stir in yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed. Place dough in medium bowl coated with nonstick Cooking spray. Turn dough in bowl so top is coated with Cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk.3.Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth. Pat dough into flat disc about 7 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes. Continue patting and stretching until dough is 12 to 14 inches in diameter. 4.Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press dough into pan.5.Preheat oven to 500°F. Follow directions for individual Recipes, Baking pizza on bottom rack of oven.

Nutritional Information:

Serving Size: 1/4 of total recipe

Sodium

292 mg

Protein

6 g

Fiber

2 g

Carbohydrate

43 g

Saturated Fat

Total Fat

Calories from Fat

2 %

Calories

206

Dietary Exchange:

Starch

3

Honey-Yogurt Sauce

Ingredients:

3/4cup (6 ounces) plain yogurt

2tablespoons minced fresh cilantro

1tablespoon honey

1teaspoon grated or minced fresh ginger

Preparation:

1.Combine all ingredients in small bowl.

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