Beyond A Foodie

Blog

  • Argentinian Inspired Beef Empanadas

    Okay, 2 things I won’t lie about: a) I ate this entire recipe by myself, and b) I would not blame you if you did either.  

    Traditional Argentinian Empanadas feature distinctive flavor profiles such as savory, slightly sweet and tart using ingredients such as sweet raisins and tart, briny olives. 

    These empanadas are stuffed with flavors profiles that pay homage to the classics while acting as a bridge to american palates.  Keeping those distinct flavor profiles, through the substitution of lemon juice, garlic and sweet potatoes. Beef is a must for this dish, as it is the most popular protein to use.

    These are packed with protein, super filling and made to please. Side with this dipping chimmichuri for a boost of flavor. Opt to bake instead of frying, for a firmer, flakier crust. Make these in advance by prepping up until refrigeration step and transferring to parchment-lined sealed container for storage. Store in the refrigerator for up to two days or freezer for 3 weeks. To bake, simply transfer to a baking sheet directly from frozen and add 20 minutes to bake time.


    Argentinian Inspired Beef Empanadas

    Empanadas

    • 2 9 inch pie crust dough
    • 1 lb lean ground beef
    • 1 c sweet potato (peeled and diced)
    • 2 cloves garlic (minced)
    • 1 small onion (diced)
    • 1/2 tsp ground cumin
    • 2 tbsp parsley (chopped)
    • 1/2 juice lemon
    • 1 tbsp olive oil
    • TT salt/pepper
    • 1 egg (beaten)

    Chimichurri Sauce

    • 1/4 c parsley
    • 1/4 c cilantro
    • 1 tbsp oregano
    • 1 clove garlic
    • 1/2 juice and zest lemon
    • 1/2 c virgin olive oil
    • TT salt and pepper

    For Chimichurri

    1. Combine all ingredients in a food processor or blender and lightly pulse until all ingredients are the consistency of a loose paste. Adjust seasoning and transfer to a serving container.

    For Empanadas

    1. Preheat oven to 375º. Boil sweet potato in a medium pot of salted water and cook until just tender. Drain potatoes and set aside to cool.

    2. Meanwhile, bring a heavy bottomed skillet to medium-high heat. add olive oil, beef and cook until meat begins to lose color and start to brown. Break up beef into smaller, bite-sized pieces as it cooks. Add onion, garlic, cumin and continue to sauteé until the mixture becomes aromatic, about 3 minutes.

    3. Finally, add lemon juice sweet potato, and fold gently to incorporate. Add parsley and season mixture with salt/pepper to taste. Let mixture cool before assembly.

    To Assemble

    1. Make sure pie dough is less than 1/4 inch thick. If too thick, roll out to achieve proper thinness. Using a large round biscuit cutter (about 4.5 inches), cut out dough rounds.

    2. Whisk egg with 2 tablespoons of water to make egg wash. Set aside. Add 2oz (about 1/4 cup) of beef filling to half of each round. Brush edges with egg wash and fold each round in half to create a semicircle. Crimp (pinch) edges of semicircle to seal empanada. use a paring knife to add a small slit to allow steam to escape. Transfer prepared empanadas to parchment lined baking sheet. Refrigerate for 15 minutes (up to overnight). To bake, brush empanadas with egg wash and transfer to oven. Bake until crusts are golden and crisp, about 20-30 minutes. allow empanadas to cool for 5 minutes before serving. Serve with chimichurri sauce.

    Pin It


  • Veggies N’ Grits

    Get all the creole flavors without having to sacrifice meatless mondays. This vegetable preparation an adaptation from a traditional shrimp and grits recipe, simply omitting the shellfish. The beauty of this recipe, is that you can use whatever vegetables you have on hand. Create a simple onion and garlic base and build from there. Lemon juice makes for a contrasting bite that balances the creamy cheese grits. Perfect dish for a weekend brunch or for those cool mornings when a “stick-to-your-bones” breakfast is a must.


    Veggies N’ Grits

    • 1 cup quick grits
    • 4 cups water
    • 1/2 tsp salt
    • 1/3 cup  shredded cheese (gruyere or white cheddar) (plus extra)
    • 1 pinch  pepper
    • 1  tbsp olive oil
    • 2 tbsp garlic (minced)
    • 1/2 cip onion (diced)
    • 1 cup tomatoes (diced)
    • 1/2 cup celery (diced)
    • 1/2 cup bell pepper (diced)
    • 1/4 cup scallions (chopped)
    • 1 T parsley (chopped)
    • 1/4 cup vegetable stock or water
    • 2 tbsp  fresh lemon juice
    • 3 tbsp  cold butter (separated)
    • TT salt and pepper

    1. Cook grits according to directions. Add salt, pepper, butter and cheese and stir until incorporated. set aside on low heat. In a sauté pan on medium heat, add oil. Add garlic and onion and lightly sauté until mixture begins to become aromatic. Add celery, bell pepper and stir to prevent burning. Turn heat to high, add tomatoes, cooking until they begin to burst. Add lemon juice and stock/water and remove from heat. Season to taste.

    2. Add butter to stir in butter to mixture to create a light pan sauce.

    3. For each bowl, spoon 1 cup of prepared grits and sprinkle cheese atop for garnish. Spoon about 4 oz of veggies with sauce atop. Garnish with scallions and parsley.

    Specialty Tools & Ingredients

    Quick Grits

    Whisk

    Chopping Board

    Knife

    Pin It


  • Moroccan Chickpea Stew

    Morocco and the middle east for a colorful, flavorful and of course healthy meal. No one said holistic eating had to be boring. Why not make it great? Hearty, spicy and sweet moroccan chickpea stew.

    This recipe is filled with antioxidants. Ginger, turmeric, tomatoes and garlic all have great anti inflammatory properties. lentils and chickpeas are hearty sources of iron + protein, keeping you full longer. Harissa is a spicy roasted pepper paste that is mostly used in tunisian, libyan and algerian cooking, but has also made its way into moroccan and middle eastern cuisines as well. You can find harissa at most asian/european grocery stores and markets.

    Check your local grocery store for naan, pita or moroccan flatbread with natural ingredients. The beauty of using a variety of fresh vegetables, legumes, spices and herbs, is a colorful plate, and a properly nourished body. This recipe is sure to please family as well impress plant and meat eaters alike when entertaining.

    Moroccan Chickpea Stew

    • 2 tbsp  coconut oil
    • 2 tbsp  coriander (ground)
    • 1 tbsp turmeric (ground)
    • 1 tsp cumin (ground)
    • 2 tbsp harissa chili paste
    • 1 tbsp fresh ginger (diced)
    • 3 cloves garlic (minced)
    • 1 medium onion (diced)
    • 2 jalapeños (diced)
    • 2 cups tomatoes (diced)
    • 1.5 cups chickpeas (cooked)
    • 3/4 cups red or yellow lentils
    • 1 cup vegetable stock or water
    • 1.5 T raw honey
    • 1 T  cilantro (chopped)
    • 1 T parsley (chopped)
    • salt and pepper tt

    1. Bring a 4 quart sauce pan to medium heat. Add oil and spices, gently swirl until spices begin to sizzle and become aromatic, about 2 minutes. Add onions, peppers, ginger, garlic, and harissa. Gently sauté to keep mixture from burning. Lower heat and continue to cook vegetables until they begin to soften, stirring as needed.

    2. Next, fold in tomatoes, chickpeas and lentils. the mixture will begin to sizzle. Stir gently and add stock (water) and lentils. Cover and simmer for 30 minutes, or until lentils are tender and mixture has thickened. Add more stock/water to prevent scorching if needed. Remove from heat and season. Fold in remaining ingredients and serve immediately.

    Nutritional Info

    • serving size 307 g
    • amount per serving in calories 441
    • calories from fat 122
    • % daily value*
    • total fat 13.6g21%
    • saturated fat 6.9g34%
    • cholesterol 0mg0%
    • sodium 232mg10%
    • potassium 1067mg30%
    • total carbohydrates 67.3g22%
    • dietary fiber 16.7g67%
    • sugars 21.2g
    • protein 16.4g
    • vitamin a 29% • vitamin c 73%
    • calcium 12% • iron 37%
    • * based on a 2000 calorie diet

    Pin It


  • Golden Milk Chai

    Fall Day Long

    if you’re in love with pumpkin spice, chai, warm drinks and overall fall greatness, this is definitely a recipe you will love adding to your collection. golden milk is a variation of traditional Indian chai masala, which features the bright yellow spice, turmeric.

    Turmeric is an immune health superstar, which contains curcumin, the polyphenol that gives it its amazingly bright color and provides antioxidant properties to the body. Curcumin must be paired with black pepper to increase its bioavailability, or the ability for your body to absorb it. Though turmeric itself is mild in flavor, it has been used as a natural colorant in curries, soups, drinks and even beauty, clothing!

    Golden milk has been consumed for centuries as a medicinal beverage, but it also happens to be delicious! My rendition contains both fresh and dried turmeric, as well as candied ginger, other flavorful spices. This makes it perfect for fluctuating temps, when your immune system is susceptible to cold and flu. The addition of raw honey adds a touch of sweetness and more health benefits. This recipe can be done ahead of time, via stove and used as a concentrate that will last for 5-7 days. To create a vegan version on this drink, simply swap your milk for coconut cream/milk!




    Golden Milk Chai

    • medium saucepan
    • fine mesh strainer
    • milk steamer
    • 4 1/2 c water
    • 1 tbsp ground turmeric
    • 1 tsp nutmeg ground
    • 1 1 inch piece turmeric (sliced)
    • 1 2 inch piece ginger root (sliced)
    • 3 cinnamon sticks
    • 3 clove buds
    • 6 cardamom pods (cracked)
    • 1/4 tsp black peppercorns (cracked)
    • 1 tsp vanilla extract
    • 3 t honey
    • 1 c full fat milk or coconut milk

    1. In a medium saucepan, combine water turmeric, ginger, cinnamon, nutmeg, cinnamon clove and black pepper vanilla and honey.

    2. Bring to a boil and reduce to a simmer. Simmer for 20 minutes, remove from heat and let steep an additional 20 minutes using a fine mesh strainer, strain chai into a jar for storage. Store in refrigerator until ready to use.

    3. To use, combine 1 part chai to 1 part milk on and add to a saucepan via stovetop or a to milk steamer. Heat until warm and transfer to a mug for serving. Garnish with ground cinnamon and turmeric. serve immediately.

    Drinks
    beverages, hot, international, Tea, vegan

    Pin It


  • Kale & White Bean Soup

    When you’re craving something warm and filling, yet robust. This is your go-to. Light enough to keep you going through lunchtime. Being easy on your wallet is a lovely side effect as well. 

    With few ingredients, the ones that are on the plate (or in the bowl) have to shine bright. my version of this italian favorite calls for cannellini (also known as white kidney) beans. they have a tender texture and savory flavor that holds well in the soup. if you don’t have cannellini, any white bean will substitute just fine! Learn more about 4 different types of white beans[here](https://www.camelliabrand.com/4-types-of-white-beans-whats-the-difference/),  

    I opt for canned tomatoes over fresh, simply because they’re always in season. a fire-roasted variety ads an extra layer of smoky flavor to the broth. Last, kale! almost any variety will do, as long as it’s fresh! frozen kale may lose its crunch in the cooking process. Using fresh kale also allows this soup to hold well, and can even be made in advance for meal prep, or next-day entertaining.


    Kale & White Bean Soup

    • 2 tbsp olive oil
    • 2 cloves garlic (sliced)
    • medium onion (small diced)
    • bunch kale (stems removed, chopped)
    • 1 tsp dried oregano
    • 1 tsp ground fennel seed
    • 1 can fire roasted tomatoes
    • 1 15 oz can cannellini beans (rinsed and drained)
    • 1.5 qt. chicken or vegetable stock
    • tt salt and pepper

    1. Bring a large saucepan to medium heat. Add olive oil, garlic, and onions. season with salt. Sweat until vegetables are translucent, stirring to prevent browning, about 2 minutes. Add oregano and fennel to the pot, and fold into onion/garlic mixture until incorporated.

    2. Add chopped kale to the pot, and saute until greens just begin to wilt. About 1 minute. next, fold cannellini beans, tomatoes, into the pot.

    3. Reduce heat to low, and pour broth into the pot. Cover and allow to simmer until kale is tender, about 20-25 minutes.

    4. Remove from heat and adjust seasoning. serve immediately with crusty Italian bread.

    Pin It


  • Barley Stuffed Acorn Squash

    A delightful twist on traditional mushroom risotto using hearty barley, complemented by the richness of baked acorn squash and the vibrant pop of pomegranate seeds. A heartwarming recipe perfect for any winter evening.

    recipe Inspiration

    This recipe was born out of a happy accident when I was experimenting with alternative grains. It all started with a spelt stuffing recipe that resulted in a delicious, albeit excessive, batch. To use up leftover veggies, I decided to fill an acorn squash with the remaining stuffing and topped it with parmesan cheese, pomegranate seeds, and kale. The outcome was fantastic. I decided to revisit the idea, but this time with mushroom risotto using barley to maintain a variety of flavors in the dish. The result? A delightful blend of creamy and chewy grains, housed within the warm embrace of baked acorn squash, accented with the bright sweetness of pomegranate seeds.

    Peach Cobbler Topping By Beyond a Foodie

    star ingredients

    Barley: A hearty grain that brings a creamy chew to this dish while harmonizing with the savory flavors of mushrooms, sage, and rosemary.

    Acorn Squash: Baked acorn squash serves as the perfect vessel for the risotto, adding richness and flavor.

    Dried Mushrooms: These add a deep umami flavor and rich texture to the barley risotto.

    Pomegranate Seeds: These little gems add a burst of brightness and a touch of sweetness to the savory mushroom risotto.

     

    Chef’s Notes

    Barley risotto is a wonderful departure from the traditional rice-based version. Using the same method of gradually adding hot broth to the grains and allowing it to be absorbed creates a chewy and creamy, not mushy, bowl of warmth. Baked acorn squash, with its rich and hearty flavor, serves as the perfect container for the risotto. Don’t worry if you don’t have acorn squash; any medium-sized winter squash will work beautifully. To make this recipe plant-based, use vegetable broth and a plant-based cream like cashew cream. Top it off with nutritional yeast or grated macadamia nuts in place of parmesan cheese.

    barley stuffed risotto acorn squash

    Meal Prep Tips 

    This peach cobbler topping can be made in advance and stored in the refrigerator for up to 2 weeks. To use, take out a portion of your filling and warm it up to use on your favorite breakfast. I love to use it on top my brown sugar bourbon oatmeal

    Watch Me make it

    full recipe

    Barley Risotto Stuffed Acorn Squash

    • parchment-lined baking sheet
    • medium saucepan
    • Sauté pan

    Acorn Squash

    • 1 medium acorn squash (rinsed)
    • 2 tbsp extra virgin olive oil (divided)
    • 2 tsp maple syrup

    Barley Risotto

    • 1.5 cups barley
    • 1/4 cup shallot (diced)
    • 2 cloves garlic (minced)
    • 1 tsp sage (minced)
    • 1 tsp rosemary (minced)
    • 1 oz dried mushrooms (small diced)
    • 4-5 cups vegetable stock or broth
    • 1/2 cup cream ((substitute cashew cream for vegan))
    • 1/4 cup parmesan cheese or nutritional yeast ((optional))
    • 2 tbsp parsley (chopped)
    • 1 cup pomegranate arils (for garnish)
    • tt salt and pepper

    Acorn Squash

    1.  Preheat oven to 375º. Halve and de-seed an acorn squash. On a parchment-lined baking sheet, place acorn squash flat-side up and drizzle the insides of the squash with 1 tablespoon of olive oil, and maple syrup. season with salt.

    2. Turn squash halves flat-side down, and bake until soft, about 40 minutes.

    3. Remove from oven cover, and keep warm until ready for assembly. Baked acorn squash can be cut into quarters if serving as a side dish.

    4. Meanwhile, prepare risotto. Bring vegetable stock, broth to a simmer in a medium saucepan. turn stock to low until ready to use.

    Barley Risotto

    1. Bring a sauté pan to medium heat. Add remaining olive oil, shallots, and garlic.

    2. Sauté until aromatic and translucent about 1-2 minutes. Add dried mushrooms to shallot/garlic mixture and season with salt and pepper.

    3. Fold dry barley into the pan and stir continually to toast grains without burning for about 1 minute.

    4. After toasting the grains, add your chopped rosemary and sage only enough stock to the mixture to cover the bottom of the pan, about 4-5 oz. Stir to combine, and reduce heat to low, bringing mixture down simmer.

    5. Repeat as the liquid absorbs, by gradually stirring stock/broth into the risotto mixture about 1/3 cup at a time. Be sure to cover between adding liquid.

    6. After all stock is added, stir in cream (if using) and cheese/nutritional yeast. Remove from heat before assembling.

    Assembly

    1. *To assemble:* place acorn squash halves (or quarters), rind side down on plates or serving platter.

    2. Fill each squash section with hot barley risotto—top stuffed squash with chopped parsley, pomegranate arils and additional herbs/cheese.

    3. Serve immediately

    Drinks, Entrees
    American, Italian
    acorn squash, barley, butternut squash, carrots, fall recipes, pumpkin, risotto, soup series, spiced, thanksgiving, winter squash

    Pin It


  • Red Thai Curry Noodle Soup

    If you’re a fan of thai food, this is a staple you’ll love to have in your collection. Use simple and fresh ingredients to put together a soup that’s perfect for any season. Bonus: I love to eat it when experiencing a cold, as the chilis and ginger are great for cleaning your sinuses. With that being said, this is a spicy soup!!! The coconut milk mellows out the heat of the red curry paste without completely taking away the heat. If you’d like a milder soup, I recommend removing the seeds and membrane from your thai chilis or only using de-seeded red jalapeño instead of thai chili and sambal olek paste.

    Noodle Me Baby

    Though any asian style noodle is okay for this recipe, rice noodles are recommended. Rice noodles are more common in thai cooking, and they create a light chew that’s perfect for this soup. Thai rice noodles can be found at any asian grocery store or online. I have provided an amazon link below for thai noodles under $4!

    Prep your Paste

    You must prepare the red curry paste before proceeding with the soup recipe. The further prepped in advance the better the flavor. Refrigerate for storage and use the paste for this soup, in sauces or as a marinade. Using vegetable stock makes this recipe completely vegan, though adding chicken or shrimp would befit the flavors of this soup! Switch out the veggies, fresh herbs and toppings as you’d like to customize your soup.


    Red Thai Curry Noodle Soup

    Red Curry Paste

    • 3 cloves garlic
    • 1 2 inch piece fresh ginger
    • 1 red bell pepper (seeded and chopped)
    • 1 medium onion (chopped)
    • 2 thai red chilis or 1 red jalapeño
    • 2 tbsp harissa chili paste

    Red Curry Soup

    • 1/4 c red curry paste
    • 2 tbsp oil
    • 1 medium onion (sliced)
    • 2 c broccoli (cut into florets)
    • 10 oz can heart of palm (drained)
    • 1 12 oz can full fat coconut milk
    • 1.5 (6 cups) quarts vegetable or chicken broth
    • 1 12 oz package rice noodles (cooked according to manufactures directions)
    • tt salt
    • 1 jalapeño (thinly sliced (optional))
    • 1/2 c basil chopped
    • 1/2 c cilantro (chopped)
    • 1/2 c mint (chopped (optional))
    • lime wedges (for garnish)

    Red Curry Paste

    1. Combine all ingredients and puree in a blender or food processor until mixture resembles a thick paste. Store in a lidded jar for future use.

    Red Curry Noodle Soup

    1. In heavy bottomed 4 quart saucepan, add oil and bring to medium heat. Add red curry paste and sauté until paste begins to simmer, about 1 minute. Add onions and sweat until translucent.

    2. Next add vegetable/chicken broth and bring to medium-low heat. Add heart of palm, broccoli cover and continue to simmer to allow flavors to develop, and broccoli to cook, about 10-12 minutes.

    3. Reduce heat to low and add noodles. Allow noodles to heat through, about 2 minutes. Remove pot from heat, sir in coconut milk. Add in jalapeño, basil, cilantro and mint. Serve immediately in large bowls and top with extra jalapeños, herbs and lime wedges.

    Specialty Ingredients


    Sambal Oelek Chilli Paste 18oz

    Thai Kitchen Gluten Free Stir Fry Rice Noodles, 14 oz

    Pin It


  • London Fog Latte

    All about Earl Grey

    Of all the coffee and tea drinks, london fog lattés are my favorite go-to tea drink for the changing weather here in chicago. London fogs are so near and dear, that i even created a beauty product based on the fragrant flavors. London fogs get their name from the british classic earl grey tea, mixed with a touch of cream.

    This strong black tea is infused with the oils/rinds of citrus fruit bergamot. It is said that this was accidentally discovered centuries ago, during the tea trade, when the earl of grey sampled black tea that was packed and shipped with bergamot fruit from india. The tea had such a distinct flavor, that it was donned earl grey tea!

    Make this recipe for a classic coffee latte alternative, or try with your favorite scone for a real english afternoon tea experience.

    Tips for a better cup

    Don’t skip out infusing your tea for the full amount of time before adding the hot milk. Fat from the cream inhibits the infusion process.

    The addition of vanilla and lavender accent the distinctive bergamot flavor while boosting the richness of the cream. If you are using plant-based milk for this recipe, opt for richer milk, like cashew or coconut.

    I’ve decided to use david’s tea earl grey creme as my loose-leaf tea of choice, but any loose leaf earl grey will do. if you do not have tea infusers, check out these handy t-sac biodegradable tea bags. They or perfect for making tea bags out of your own loose leaf tea.











    London Fog Latte

    • 2-3 tsp lose leaf earl grey tea
    • 8 oz water (boiling)
    • 4 oz half and half or plant based milk
    • 1/8 tsp vanilla extract
    • 2 tsp agave syrup ((optional))

    1. Place tea in a tea bag or tea infuser and place in a 12 oz cup. Pour hot water atop tea bag_infuser and let steep for 6-8 minutes. Meanwhile, combine cream_plant based milk and vanilla extract. Steam until frothy.

    2. If you do not have a milk steamer, gently heat milk on stove top and whisk vigorously until a foam forms. Do not boil. remove from heat.

    3. Add agave syrup to tea and stir to combine. Pour vanilla infused milk in the cup of tea. Top with lavender buds and serve immediately.

    specialty ingredients and tools

    T-Sac Tea Filter Bags, Disposable Tea Infuser, Number 1-Size, 1-Cup Capacity, Set of 100

    Fu Store 2pcs Stainless Steel Mesh Tea Ball 2.1 Inch Tea Infuser Strainers Tea Strainer Filters Tea Interval Diffuser for Tea

    DAVID’s TEA Organic Cream of Earl Grey Loose Leaf Tea, Premium Black Tea with Bergamot and Vanilla, 2 oz

    Pin It


  • Sheet Pan Rosemary Maple Salmon

    If I were to describe this meal in three words, it would be quick, colorful and flavorful. The beauty of this recipe is that you simply put together the maple rosemary sauce, season your vegetables, throw all meal components on one sheet pan and glaze your salmon before putting the tray under the broiler. Opt for raw vegetables; your fish and veg will cook at a similar rate. Maple syrup aids caramelizing the salmon quite nicely while giving the robust rosemary a contrast. Always use real maple syrup, “maple flavored” substitutions pale in comparison to the real thing. I prefer to use fresh rosemary but only had dried on hand at the time. Either will do well!

    Sheet pan salmon is fast enough to be on the table for a hungry family during weeknights, yet beautiful enough to entertain on the weekends. If you’re not a fan of beans or carrots, switch up your vegetable choice for an interesting variety.


    Sheet Pan Rosemary Maple Salmon

    • 1 3 lbs side fillet of salmon
    • 1/4 c maple syrup
    • 1 tbsp rosemary (chopped)
    • 2 tbsp olive oil
    • 1 clove garlic (minced)
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 medium red onion (thinly sliced)
    • 1/2 lb green beans
    • 1/2 lb wax beans ((optional))
    • 1/2 lb baby carrots
    • tt salt and pepper

    1. Set broiler to 450º. In a small mixing bowl, combine maple syrup, olive oil, rosemary and salt. Whisk until incorporated. Set aside.

    2. In a larger mixing bowl. Add olive oil, garlic salt and pepper. Add onions, beans and carrots to the bowl and toss to incorporate. Adjust seasoning. place vegetables on a parchment lined baking sheet, leaving room for the salmon.

    3. Place salmon fillet skin side down. Use a paper to pat fillet dry. Pour maple rosemary mix atop salmon only and brush onto the surface of the salmon.

    4. Broil salmon and vegetables until salmon is warm in the center, and golden brown. vegetables should show signs of caramelization as well. Check salmon regularly to prevent burning.

    5. Let cool for 5 minutes before serving.

    Add Your Heading Text Here

    Butternut Mountain Farm 100% Pure Maple Syrup From Vermont, Grade A (Prev. Grade B), Dark Color, Robust Taste, All Natural, Easy Pour, 32 Fl Oz, 1 Qt

    Pin It


  • Easy Pizza Dough Recipe

    This no-knead bread recipe from the italian dish blog has become my hands-down go to for making dough on the fly. This recipe was originally written in 2015, but the methodology and direction from the italian dish is timeless. She has since updated the recipe, but i still love to refer to both posts when using this adaptation. See the first recipe here, and the second one here.

    This is the most versatile “set-it-and-forget-it” bread dough and its perfect for those who are intimidated with baking. Use this bread recipe to whip up everything from bread loaves, rolls, quick baguettes and even pizza dough! I like to add honey to my water/yeast starter, to give the dough a touch of sweetness and softness. I’ve halved my recipe to yield enough dough for two large pizzas.

    I do recommend a pizza stone for this recipe, as it helps the dough form a “crunch on the outside, chewy on the inside” crust. If you don’t have one, a pizza tray or sheet pan lined with parchment do well also!

    Notes from the italian dish blog: *this dough is much more easy to work with if you let the dough rise all night, so I highly recommend making your batch of dough the day(s) before you want to use it. The dough actually develops more flavor the longer it sits in the fridge! You can keep the dough in the fridge for 2 weeks.

    Refer to the original and updated posts for insight on how to use this recipe for making and baking bread loves.


    Easy Pizza Dough Recipe

    • 1.5 cups warm temperature water
    • 2.5 tsp instant yeast
    • 2 tbsp honey
    • 2.5 tsp kosher salt
    • 3 1/4 cups flour ((i use half bread flour and half regular ap flour))

    1. Warm the water slightly. It should feel just a little warmer than body temperature, about 100º. Warm water will rise the dough to the right point for storage in about 2 hours.

    2. Add yeast and honey to the water in a 5 quart bowl or container with a lid. Allow to sit for 5-10 minutes, until the yeast has dissolved.

    3. Mix in the flour add all of the flour and salt at once, measuring the flour by scooping it and leveling it off with a knife. mix with a wooden spoon – do not knead. Kneading is unnecessary.

    4. You’re finished when everything is uniformly moist, without dry patches. this step is done in a matter of minutes. The dough should be wet and loose.

    5. Allow to rise. cover with a damp towel or lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours.

    6. Longer rising times will not hurt your dough. you can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try this method, it’s best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.

    7. For pizza dough preheat oven to 400º. Place pizza stone on middle rack of oven if using. Remove proofed dough from refrigeratior. Split dough in half. dust surface with flour, and use a floured rolling pin to roll out first half of dough into rounds that are about a half inch thickness. Optional: roll edges of dough to create a crust and brush with oil to promote browning. Transfer to parchment sheet and allow to proof (about 20 minutes) before topping with pizza ingredients repeat with remaining dough.

    8. Transfer unbaked pizza to pizza stone in over. If you are not using a pizza stone, transfer unbaked pizza to baking tray. Bake pizza until dough begins to puff and turn golden brown.

    9. Allow to cool before slicing.

    Specialty Tools and Ingredients

    Unicook Heavy Duty Ceramic Pizza Grilling Stone, Baking Stone, Pizza Pan, Perfect for Oven, BBQ and Grill, Thermal Shock Resistant, 15×12 Inch Rectangular, 6.6Lbs

    Red Star GlutenFree Active Dry Yeast, 0.75 oz, 3 ct, 3 pk

    Pin It