1 half-sheet (13-by-18-inch), 2 quarter-sheet (9-by-13-inch) or 2 12 inch round thin pizzas; dough clocks in at a smidge over 1 pound, but works seamlessly in recipes calling for a 1-pound dough Ingredients 2 1/3 cups all-purpose or bread flour 1 1/4 teaspoons instant dry yeast (from half a 1/4-oz packet) 1 1/4 teaspoons coarse… Continue reading Smitten Kitchen Pizza Dough
Maple Miso Glaze
We made this glaze with this sweet potato recipe from Bon Appetit, but since Mr. Printz isn’t a huge fan of the sweet potato, I wanted to save the glaze separate so we could try it with tofu and other proteins. Note: this is a double recipe (except maple syrup), since it’s tasty as all… Continue reading Maple Miso Glaze
Kale & Cauliflower Red Curry
Sometimes I crave a combo. When I was pregnant, it was sweet potato and miso. Lately, it’s been cauliflower and kale. After we did Molly’s Cauliflower and Kale Nachos, I wanted to mix it up. Enter this tweaked ATK recipe. Makes 6-8 servings Ingredients 1.5 (13.5-ounce) cans light coconut milk* 4 tablespoons fish sauce or… Continue reading Kale & Cauliflower Red Curry
Recipe Roundup – Summer/Fall 2020
Here’s a selection of recipes from around the internet that we’ve tried in the past 6 months. Since they already exist elsewhere on the internet (and also I am lazy), I thought I’d just do a round up, and I guess that can be a thing we do now! Acorn Squash and Chickpeas with Chimichurri… Continue reading Recipe Roundup – Summer/Fall 2020
Pad Thai with Tofu
Because my partner stubbornly refuses to enjoy shrimp – that candy of the sea – we made this Cook’s Illustrated recipe with Love and Lemons’ easy-to-make baked tofu. It looks deceptively complicated but was actually quite a breeze to prepare. It says it serves 4, but uh, we only got 2 servings out of it.… Continue reading Pad Thai with Tofu