pizza dough

This recipe calls for bread flour. All purpose flour can be used but will result in a chewier crust. Depending on the oven, you may want to precook the crust before assembling the pizza.

PIZZA DOUGH
From Bobby Flay, Food Network

3½-4 cups bread flour, plus more for rolling
1 tsp sugar
2¼ tsp instant dry yeast
2 tsp salt
1½ cups water, 110°F
2 Tbsp olive oil, plus 2 tsp

COMBINE bread flour, sugar, yeast, and salt in a bowl. Add water and 2 tablespoon of oil. If dough is sticky, add additional flour, 1 tablespoon at a time, until dough comes together in a solid ball.

KNEAD gently into a smooth, firm ball. Place in a greased bowl and cover with plastic wrap. Place in a warm area to let double in size, about one hour.

DIVIDE dough into 2 equal pieces, placing on a slightly floured surface. Cover with a clean kitchen towel or plastic wrap. Allow to rest for 10 minutes, then roll out. Depending on oven, precook the crust slightly or assemble pizza on uncooked dough. Bake at 400°F on a tray lined with parchment paper.

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homemade salsa

This recipe only contains approximate measurements. Taste and tweak as needed.

HOMEMADE SALSA
adapted from allrecipes

3 cups chopped tomatoes
1 cup onion, diced
¼ cup minced fresh cilantro
1+ jalapeño pepper, minced
2 Tbsp fresh lime juice
½ tsp ground cumin
½ tsp salt
½ tsp ground black pepper

COMBINE ingredients in a bowl.

TASTE and add more jalapeño pepper, lime juice, or cilantro, to taste.

REFRIGERATE for at least 20-30 minutes to allow flavors to mingle.

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chicken sautéed with apples

This chicken recipe is simple, flavorful, and only requires the stove top.

CHICKEN SAUTEED WITH APPLES
From Real Simple

4 boneless, skinless chicken breasts, pounded to an even thickness
1 Tbsp olive oil
1 firm apples (Braeburn, Granny Smith, etc.), cored, halved, and sliced
1 cup apple juice or apple cider
1 large onion, thinly sliced
1 garlic clove, minced
½ tsp thyme
½ tsp salt
1/8 tsp black pepper
2 Tbsp Dijon mustard

HEAT oil in a large skillet over medium-high heat. Saute chicken until golden brown, about three minutes on each side.

ADD apple slices, apple juice, onion, garlic, thyme, salt, and pepper. Simmer, covered, 6-8 minutes or until chicken is fork-tender.

REMOVE chicken, apples and onion. Set aside and bring sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard and pour sauce over the chicken.

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homemade apple cake sauce

This sauce is meant to be served over apple cake.

HOMEMADE APPLE CAKE SAUCE

1 cup sugar
½ cup butter
½ cup heavy cream or evaporated milk
1 tsp vanilla

STIR all ingredients in a saucepan.

BOIL over medium high heat, cooking for 3 minutes.

COOL slightly, stirring to combine, and serve over apple cake.

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apple cake

This cake is simple and easy to make. You can serve it by itself, with a homemade sauce, or with ice cream.

APPLE CAKE
from Cross Stitch Magazine

4 cups peeled, sliced apples
2 cups sugar
2 cups flour
1½ tsp baking soda
2 tsp cinnamon
1 tsp salt
2 eggs
¾ cup vegetable oil
2 tsp vanilla
1 cup chopped pecans

STIR apples and sugar in a large bowl. Add dry ingredients.

BEAT eggs, oil, and vanilla in a separate bowl. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans.

BAKE in a greased 9x13 pan at 350°F degrees for 50 minutes. Serve warm with homemade sauce.

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homemade breakfast sausage

This recipe calls for fresh herbs. If substituting dried herbs, you may wish to half the quantity of herbs. I have cooked it formed into patties or as ground meat when adding it to breakfast casseroles or other dishes.

HOMEMADE BREAKFAST SAUSAGE
adapted from Alton Brown

2½ lbs ground pork
2 tsp salt
1½ tsp freshly ground black pepper
2 tsp finely chopped fresh sage leaves
2 tsp finely chopped fresh thyme leaves
½ tsp finely chopped fresh rosemary leaves
1 Tbsp brown sugar
½ tsp nutmeg
½ tsp cayenne pepper
½ tsp red pepper flakes

COMBINE pork with other ingredients.

CHILL for one hour.

FORM into patties and saute over medium-low heat, until brown and cooked through (10-15 minutes) or cook unformed if using the sausage as ground meat in another dish.

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sweet potato and chicken curry

This recipe is intended for a slow-cooker. As I don't have a crock pot, I cook it in a traditional pot over the stove and leave it to simmer for a bit afterwards. It uses curry powder but it not spicy and includes a natural sweetness due to the vegetables and the coconut milk. The vegetables can be substituted or supplemented with pumpkin and potatoes.

SWEET POTATO AND CHICKEN CURRY
adapted from The $5 Dinner Mom's One Dish Dinners

1 can coconut milk (15 oz or approximately 2 cups)
1 Tbsp curry powder
1 ½ lbs chicken breasts, cubed
salt and pepper, to taste
3 medium sweet potatoes, peeled and cubed
6 carrots, peeled and cut into 2 inch pieces
1 small onion, chopped

WHISK the coconut milk and curry powder in the base of a medium pot. Add chicken, sweet potatoes, and carrots.

BRING mixture to a boil over medium heat.

REDUCE heat to low and simmer until vegetables are softened and chicken is cooked through.

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skillet balsamic garlic chicken

This saucy chicken recipe pairs nicely with rice, pasta, or potatoes.

SKILLET BALSAMIC GARLIC CHICKEN
from Cookies and Cups

1 ½ lbs chicken breasts, pounded to an even thickness
salt and pepper
2 Tbsp olive oil
8 cloves garlic, minced
1/3 cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
1 tsp dried thyme
2 Tbsp butter

SEASON raw chicken with salt and pepper on both sides. Brown over medium high heat in a large skillet with oil, approximately 3-5 minutes per side.

ADD garlic and mushrooms to the pan, stirring to combine. Work the mushrooms under the chicken, so the chicken is sitting on top of the mushrooms. Cook for 5 more minutes, until the mushrooms begin to soften. Add in the vinegar, broth, bay leaf, and thyme.

COVER and cook for 10 minutes, then uncover and cook for an additional 5-7 minutes to thicken the sauce slightly. Lastly, add in the butter and cook for 2 more minutes. Serve over rice, pasta, or potatoes.

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creamy lemon chicken with asparagus and mushrooms

This recipe is another great Whole 30 option. It can be served with potatoes or rice/pasta for people eating grains. You can also substitute the asparagus for broccoli.

CREAMY LEMON CHICKEN WITH ASPARAGUS AND MUSHROOMS
from Wholesomelicious

3-4 chicken breasts, pounded to an even thickness
1-2 Tbsp coconut oil
3 garlic cloves, crushed
8 medium sized asparagus spears, cut into 1 inch pieces, or 3+ cups of broccoli florets
8 oz sliced mushrooms
¾ cup coconut milk
juice of 1 lemon
zest of 1 lemon
salt and pepper, to taste

BROWN chicken in a pan over medium heat with 1 Tbsp coconut oil, about 3 minutes per side. Set chicken aside.

SAUTE mushrooms and asparagus with additional oil, if needed, until mushrooms are soft but asparagus is still crispy. Return chicken to the pan.

ADD coconut milk, lemon juice, and lemon rind. Cover skillet. When mixture bubbles, lower heat and cook for an additional 3-5 minutes, or until chicken is cooked through. Salt and pepper to taste.

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mexican chicken stir-fry

This recipe can be served on rice or eaten by itself.

MEXICAN CHICKEN STIR-FRY
from Sweet C's Designs

1 tsp olive oil
2 chicken breasts, cubed
2 bell peppers
1 ½ cups broccoli florets
1 tsp cumin
½ tsp cayenne pepper
½ tsp paprika
½ tsp chili powder

BROWN diced chicken in large pan with olive oil, about five minutes.

ADD peppers and broccoli and continue to cook until veggies are slightly browned and softened.

STIR in spices with a little water to help disperse the spices over the items. Cook until water is completely absorbed.

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lemon rosemary chicken

This recipe comes from a pinterest search of Whole 30 recipes. It calls for fresh rosemary but you can also substitute dried rosemary if you don't have access to fresh rosemary. I have also substituted oranges for the lemons.

LEMON ROSEMARY CHICKEN
from Bravo for Paleo

¼ cup olive or coconut oil
4 chicken breasts, pounded to an even thickness
2 sweet potatoes, cubed
1 large lemon or other citrus fruit, squeezed
1 large lemon or other citrus fruit, sliced
2 Tbsp fresh rosemary (or 1 Tbsp dried rosemary)
5 garlic cloves, crushed
salt and pepper, to taste

SPRINKLE salt and pepper on chicken breasts. Brown in a pan with a small amount of oil over medium heat, then place in an oven-safe baking dish.

TOSS sweet potatoes with remaining oil, lemon juice, rosemary, and garlic. Spread in the pan around the chicken. Top chicken with sliced lemon.

BAKE at 400°F for 20 minutes. Stir sweet potatoes, turning them and redistributing any liquid. Bake for an additional 10-15 minutes, or until sweet potatoes are soft and chicken is cooked through.

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swedish meatballs

I found this recipe linked in a blog for women living overseas. It's not fully authentic, or so my Swedish soon-to-be roommate tells me, but I've made it for some hungry American guys who were thrilled with the results.

SWEDISH MEATBALLS
adapted from Damn Delicious

2 Tbsp olive oil, divided
1 onion, diced
1 lb ground beef
1 lb ground pork
½ cup oats
1 egg
¼ tsp ground allspice
¼ tsp ground nutmeg
salt and pepper, to taste
¼ cup unsalted butter
1/3 cup flour
4 cups beef broth
¾ cup cream

HEAT 1 Tbsp olive oil in a large skillet over medium heat. Add onion, and cook, until translucent (about 2-3 minutes). Combine onion, ground beef, ground pork, oats, egg, allspice, and nutmeg in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1¼ to 1½ inch meatballs, forming approximately 24 meatballs.

COOK meatballs, in batches, in skillet with remaining 1 Tbsp of oil, until all sides are browned. Transfer to a paper towel-lined plate.

MELT butter in the skillet. Whisk flour until lightly browned, stirring in any meatballs bits still in the pan, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream. Season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes. Serve with potatoes.

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cinnamon cake

My friend made this cake for a party. I had to ask for the recipe! It is a sweet, mild cake with a little cinnamon flavor. When I made it, I added some vanilla extract. I'm also considering playing with the spices--maybe adding some cardamom or cloves to make a stronger version. But as is, it's quite pleasant and enjoyable, and even better, easy to be made with ingredients you probably already have in your house!

KAREN'S CINNAMON CAKE (makes one 8x8 inch pan)

1 ¾ cups flour
1 cup sugar
2 Tbsp cinnamon
2 tsp baking powder
½ tsp salt
1/3 cup butter
1 cup milk
½ Tbsp vanilla

COMBINE dry ingredients. Cut in butter until it resembles a fine cornmeal.

ADD milk and vanilla. Beat well. Pour into a greased and floured 8x8 inch pan.

BAKE at 350°F for 30-35 minutes. Serve warmed with whipped cream, apple pie filling, sprinkled with powdered sugar, or plain.

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pumpkin spice honey cookies with white chocolate chips

A friend pinned this recipe on pinterest. It does not have any pumpkin, which I appreciate because pumpkin tends to ruin the texture of a cookie. I added white chocolate chips to complement the spices. I also upped the dry ingredients from two cups to three cups because my first batch was too sticky and the dough spread to be thin and flat as they baked, despite being chilled for quite some time. I chose to add a mixture of additional flour and some oats, but you could also just use three cups of flour and skip oats. This cookie is a great autumn treat.

PUMPKIN SPICE HONEY COOKIES WITH WHITE CHOCOLATE CHIPS
adapted from Averie Cooks

½ cup butter, softened
¾ cup light brown sugar
1 large egg
¼ cup honey
2 Tbsp pumpkin pie spice (or 1 Tbsp cinnamon, ½ Tbsp ginger, ¼ tsp cloves, ¼ tsp nutmeg)
1 Tbsp vanilla extract
2 ¼ cups flour
¾ cup oats
2 tsp cornstarch
1 tsp baking soda
pinch salt (optional)
4 oz white chocolate chips

CREAM butter and sugar together with stand mixer for five or more minutes, until well-creamed, light, and fluffy. If using a hand mixer, beat longer. If using a fork, get ready for some exercise! Do not shortcut the creaming process; make sure the dough is very light in color and fluffy. Add egg and beat for a few more minutes.

ADD honey, pumpkin pie spice, and vanilla. Beat on medium-high for about two minutes, until smooth. Add flour, cornstarch, baking soda, and salt. Mix until just combined. Stir in white chocolate chips. Chill dough for at least four hours.

DROP by large mounds onto silicone-lined cookie sheets. Bake at 350°F for 9-12 minutes depending on size of cookies. Edges should be set and tops just starting to set. Cookie will firm up as it cools. Allow to cool on cookie sheet for about five minutes, then transfer to a cooling rack.

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roasted eggplant salad with walnuts and goat cheese

When I was looking for a side to go with chicken, spinach, and goat cheese quesadillas, I found this roasted eggplant salad. I made a few substitutions from the original based on the ingredients I had available (apetina for goat cheese, regular paprika for smoked paprika). It was a great compliment to the meal.

ROASTED EGGPLANT SALAD WITH WALNUTS AND GOAT CHEESE (serves 4)
adapted from the Kitchn

4 China-sized eggplants, about 2 pounds
salt
1/3 cup olive oil
2 Tbsp cider or white wine vinegar
1 Tbsp honey
1 tsp paprika
½ tsp cumin
4 large garlic cloves, roughly chopped
¼ red onion, finely chopped
Juice of 1 lemon, about 2 Tbsp
1 Tbsp soy sauce
1/3 cup cilantro leaves, chopped
½ cup walnuts, roughly chopped
2 oz goat cheese/feta/apetina, crumbled and divided

HEAT oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with salt and set aside while making the marinade.

COMBINE olive oil, cider vinegar, honey, smoked paprika, and cumin, then pour over eggplant and toss. Stir in the garlic and onion. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.

WHISK together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the cilantro, toasted walnuts, and goat cheese.

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carrot cake pancakes

I first stumbled upon this recipe on pinterest. While pancakes are super easy, even from scratch in a foreign country, I can't bring myself to eat the white flour, sugar, and syrup concoction on a regular basis! These pancakes are amazing because they contain carrots--when else do you get veggies in your breakfast? Well maybe in an omelet...

I've never used crushed pineapple because it's not easily available. I don't always have pecans. One time I added orange zest. Sometimes I add extra coconut to make up for it (available at Metro). It's really a very flexible recipe. What to make it healthier? Switch out the white flour for whole wheat.

When I serve it for guests, I have traditional pancake syrup and a cream cheese or heavy cream-based glaze available. Both flavors work well with the pancakes. For myself, I just eat the pancakes plain. Sometimes for breakfast. Sometimes for a mid-morning snack. They keep well in the fridge for a few days, or you can freeze them and reheat later.

CARROT CAKE PANCAKES
from Lick the Bowl Good

1 ¼ cups flour
2 tsp baking powder
1 ½ tsp cinnamon
¼ tsp salt
1/8 tsp nutmeg
1/8 tsp ginger
¼ cup brown sugar
¾ cup buttermilk
2 Tbsp vegetable oil
1 ½ tsp vanilla
2 large eggs, lightly beaten
2 cups grated carrot
1 tsp orange zest
3 Tbsp crushed pineapple
3 Tbsp shredded coconut
3 Tbsp raisins
3 Tbsp toasted chopped pecans


COMBINE flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk. In a medium bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together.

ADD sugar mixture to the flour mixture and gently combine with a large spatula. Do not over mix. Fold in the carrots, orange zest, pineapple, coconut, raisins and pecans.

HEAT a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with butter, if needed. Spoon (¼ cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.

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feathery fudge cake

I make cakes. From scratch.

It was never really a goal. I grew up with Duncan Hines, Betty Crocker, and all the other boxed cake mixes. They're so easy! And so consistent. And if you need something a little special, there's the whole breed of altered box mixes. Pinterest is littered with these recipes. Before pinterest and blogs, you had to buy a cookbook. These days, it drives me crazy because such imported goods come with a large price tag.

Still, one of my favorite chocolate cakes starts with a cake mix. I tried once to make it in China without a cake mix but it was NOT the same. I've since decided I'm either willing to pay the $6 for a cake mix to get the cake right or I'll make a different cake, from scratch. Thankfully, a friend keyed me in to her favorite chocolate cake recipe. It's great! The ingredients are relatively cheap and convenient for China. Even better, it is simple! One bowl. No special order of combining ingredients. Then bake, cool, remove from the pan if desired. Frost as you see fit.

FEATHERY FUDGE CAKE
from the Shenyang Cookbook

2 cups flour
1 ½ tsp baking soda
½ tsp salt
⅔ cup oil
1 ¾ cups sugar
1 tsp vanilla
2 eggs
9 Tbsp cocoa
1 ¼ cups cold water.

MIX all ingredients in one bowl. Beat well.

POUR into a prepared cake pan (one thick round layer, a thinner 9x13, or 18+ cupcakes).

BAKE at 350°F for 20-35 minutes depending on pan size. Test with a toothpick, taking the cake out when a toothpick inserted in the center comes out clean. Cool 15 minutes, then remove from the pan and frost if desired.

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chicken and sweet potato chili

This is another recipe I furiously typed near midnight before I hopped on a plane back to Zhongguo. I think I've managed to correct all my misspelling from that sloppy type job. Woman's Day featured three unique chili recipes and the cinnamon buttermilk cornbread with cumin and cardamom honey butter. This chili and that cornbread are on the menu for dinner tomorrow.

I made lots of adaptations to the chili. No broiler chicken. I used about a pound and a half of ground chicken instead. Sauteed the onion and garlic, added the chicken, then the other ingredients once the meat was cooked. And no quinoa. I don't even know what that is...I googled it but finding it here seemed too troublesome. How about some couscous instead? So less meat, a different grain, a different ratio of beans, and more sweet potatoes. No red pepper flakes. Cayenne pepper instead. So my version bears some resemblance as a distant but fun cousin to this recipe. That's the great thing about chili. Every time is different! Use the recipe from the magazine as inspiration for your own chili.

CHICKEN AND SWEET POTATO CHILI
from Woman's Day Magazine

1 medium onion
1 whole garlic bulb, cloves separated, peeled, and minced
2 Tbsp olive oil
1 broiler chicken (3-4 lbs)
2 cans plus 1 ½ cups of chicken broth
1 Tbsp chili powder
¾ tsp salt
¼ tsp crushed red pepper flakes
¼ tsp pepper
½ cup quinoa, rinsed
3 medium sweet potatoes, peeled and cubed
2 cans black beans, rinsed and drained
2 cans kidney beans (16 oz each), rinsed and drained
1 can (14 ¼ oz) diced tomatoes, undrained

SAUTE onion and garlic with oil in a dutch oven until tender. Add chicken, two cans broth, and seasonings. Bring to a boil. Reduce heat. Cover and simmer for one hour or until chicken is tender.

BOIL remaining broth in a small saucepan. Add quinoa. Reduce heat, cover, and simmer for 12-15 minutes until liquid is absorbed. Remove from heat. Fluff with a fork. Set aside.

REMOVE chicken. Cool slightly. Strain broth, reserving vegetables. Skim fat from broth. Return vegetables and broth to the dutch oven. Add sweet potatoes, beans, tomatoes, and cooked quinoa. Bring to a boil. Reduce heat. Simmer for 15-20 minutes or until sweet potatoes are tender. Meanwhile, remove chicken from bones. Cut into bite size pieces. Stir into chili. Heat through.

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chocolate chip cookies

I saw these cookies on pinterest. The picture was pretty, the description was emphatic, but I'm not yet sold on pinterest for recipes. Great for ideas, but it doesn't have the same quality standard for recipes that I've come to expect from my favorite bloggers. Still, a great picture lures me. This picture of chocolate chip cookies was worth peeking into the recipe. Lo and behold the ingredients were all in my kitchen, so I made a batch. I like them, a lot. Some people love them. I'm not ready for that level of commitment. I grew up on oatmeal chocolate chip cookies, so there's something comforting about that recipe, but these will now be my standard for the non-oatmeal variety.

CHOCOLATE CHIP COOKIES
from Apple a Day

¾ cup butter, softened
1 cup brown sugar (Korean light brown, or ¾ brown and ¼ white)
1 egg
2 tsp vanilla
2 cups flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
1 cup (bittersweet) chocolate chips

CREAM butter and sugar. Add egg and vanilla. Mix dry ingredients in a separate bowl. Stir into wet ingredients, then stir in chocolate chips.

DROP by rounded teaspoonfuls onto a cookie sheet and bake at 350°F for 8-10 minutes. Cookies will only be slightly golden brown on the edges, but do not cook longer than 10 minutes.

COOL on the cookie sheet for 5-10 minutes, then on a wire rack.

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watermelon salsa

In my recent pursuit of non-traditional salsa, I decided to google recipes from watermelon salsa. I had a lot of extra cubed watermelon in my fridge and thought this would be another fancy treat. Like the mango lime salsa, this recipe is done to taste. Feel free to tweak and alter this amalgamation of three recipes as you see fit.

WATERMELON SALSA
adapted from All Recipes, Taste of Home, and Eating Well

2-3 cups diced watermelon
2 Tbsp diced onion
1 jalapeno pepper, seeded and minced
1 Tbsp lime juice (or lemon juice)
1-2 tsp balsamic or wine vinegar
1 tsp of honey
cilantro, to taste
mint, if desired
garlic salt, if desired

COMBINE watermelon, onion, half of the pepper, lime juice, vinegar, and cilantro.

TASTE and add more pepper, lime juice, and cilantro, to taste. Add a little bit of mint or garlic salt, if desired.

REFRIGERATE for at least 20-30 minutes to allow flavors to mingle.

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