Easy No-Knead Dinner Rolls

Leftover Turkey Nachos

Confession: On Thanksgiving, I don't really love eating turkey.

It's true! Leftovers, though? I am all over those!

Meaty Meatless Burgers

Let me start out by saying: I am not a vegetarian. But, I'm pretty darn close.

Enchilada Bake with Hidden Zucchini

Here's another delicious sneaky recipe for your shredded zucchini!

Invisible Zucchini Tuna Salad

If you garden--or if someone who loves you, likes you, or barely knows you gardens--then you probably have one of these sitting on your counter right about now. Or four of them. The infamous gargantuan zucchini that has grown past its prime.

Purslane Tacos

It's everywhere right now; hiding in the herb garden, crouching beneath the peppers, tiptoeing around the marigolds and tomatoes. A pretty little plant that I always disregarded as a never-ending weed, purslane is really quite a wonder.

Chicken, Kale, and Mushroom Stirfry

Though I've made plenty of recipes using kale, this is the first meal I've made using our own kale straight from the garden!

Sausage, Leek, Carrot and Butter Bean Stew

This was unique and tasty. Everyone in the family approved of and liked it. I was skeptical of using the wine, because it called for a lot, but after cooking down, the flavor was wonderful. I will be making it again!

Mexican Green Beans with Eggs

This could not be any simpler! And it's absolutely delicious. I found it in a Mexican cookbook when I was looking for a side dish beyond beans and rice for our twice-monthly taco night.

Last Minute Pizza Sauce

We make a LOT of homemade pizza around here, for lunch and for supper. I used to swear by a very particular brand of pizza sauce, but we are so spontaneous with our pizza making that it is hard to keep the specific sauce on hand. 

Healthier Sloppy Joes

Perfect Pizza Dough

A double batch makes 4 nice individual pizzas

This is my GO TO dough recipe. I like trying different recipes, but this is the one I love the best. One of the best things about this dough is how easily it rolls out. It doesn't 'bounce back' like most pizza doughs do when you're trying to roll it out. And it doesn't stick to the table. This is VERY good when you like your pizza crust nice and thin. Look at how thin this dough gets! When baked it is the perfect combo of thin and crisp, yet chewy inside.

You don't have to roll it out this thin, but it's nice having the option. :)

                         

I don't use the special pan they ask for in the recipe. I use a regular cookie sheet and take the pizzas off immediately to cool on a rack. One recipe makes one 12 inch pizza, or 4 mini pizzas (our favorite way to do it for lunch!). I usually have to double the recipe to feed the family. I included tripled and quadrupled measurements in the recipe for my own convenience, in case I need more for guests. ;)

Perfect Pizza Dough
(adapted from Shape Magazine)

                                              x 3                 x 4

1/2 c. bread flour                (1.5 c.)....         (2 c.)

1/2 c. whole wheat flour      (1.5 c.)....         (2 c.)

3/4 t. active dry yeast          (2 1/4 t.)...        (3 t.)

1/4 t. salt                             (3/4 t.)....         (1 t.)

1/2 t. sugar                          (1 t.)...             (1 1/2 t.)
6 T. cold water                    (1 c. + 2 T.)... (1 1/2 c.)
1 T. olive oil (optional, but I really love adding it)

In a large mixing bowl, combine dry ingredients, then create a well in the center and add the water. Using your hands, gently combine dough for about 3 to 4 minutes, or until it comes together.

Move dough to a lightly floured surface; knead for 10 minutes of until firm and smooth. Form into a ball. Cover with a clean dish towel; let rest for 5 minutes.

Using a rolling pin, roll out dough to form an 11 inch circle; place on a round metal pizza pan with small holes so the dough just reaches but doesn't overlap the edges. Let rest for 45 minutes before adding toppings.

Add your toppings and bake at 450 degrees for 7-10 minutes.