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You'll find over 470 of my favorite recipes here, including ideas for Quick meals, Cooking for 2, Feasting on Leftovers, and cooking with 5 Ingredients or Less. I'm adding new posts regularly; you can subscribe by email or RSS feed if you'd like to receive the latest recipes. Bon appétit!
Roast Lemon-Garlic Chicken with Green Olives
Diane Rossen Worthington has a remarkable talent for getting big flavor from very simple combinations. Seriously Simple: Easy Recipes for Creative Cooks is a fantastic cookbook, and Roast Lemon-Garlic Chicken with Green Olives is one of my favorite recipes in it.
For each recipe in the book, Diane offers ideas for different ingredients that the “creative cook” might use to change the recipe. Or she suggests a way to make a dish ahead, or a way to serve it as an appetizer.
For Roast Lemon-Garlic Chicken with Green Olives, she called for “mixed fresh herbs”, suggesting rosemary, parsley, thyme, basil, and/or oregano. I chose to make mine just with rosemary.
Diane uses a cut-up 3½ pound chicken for 4 servings; I used 1¾ pounds of chicken thighs for 2 servings. Served over a bit of steamed rice to soak up the great juices, it made a quick weeknight main course. All that was needed was a salad to complete the meal.
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Roast Lemon-Garlic Chicken with Green Olives
(Adapted from Diane Rossen Worthington’s recipe in Seriously Simple)
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Serves 2 (double the ingredients for 4 servings)
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1½ teaspoons lemon zest (A Microplane zester works great for this.)
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary, plus 1 more tablespoon for garnish
Salt and freshly ground pepper to taste
4 chicken thighs (about 1¾ pounds)
12 garlic cloves, peeled
½ cup chicken broth
1/3 cup pitted green olives, rinsed
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1. Preheat the oven to 425˚.
2. Combine the lemon zest, lemon juice, olive oil, 2 tablespoons rosemary, and a dash of salt and pepper in a small bowl.
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3. Put the chicken in an oven-proof skillet. (I used a 10-inch cast iron skillet.) Pour the lemon/herb mixture over the chicken.
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4. Add the garlic cloves to the pan.
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5. Roast for about 40 minutes, until the chicken is done.
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6. Remove the chicken from the pan to a plate. Add the chicken broth to the skillet and cook on the stovetop over medium heat for a couple of minutes, scraping up the tasty cooked bits from the bottom of the pan.
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7. Add the green olives and cook just a minute more.
8. Pour the sauce over the chicken and garnish with the extra tablespoon of chopped rosemary.
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Roasted Carrots with Allspice
Leite’s Culinaria is a blog that I enjoy receiving by email. David Leite and the other contributors usually present some pretty interesting recipes. Roasted Carrots with Allspice is one that they recently introduced.
The recipe is from Lynn Rossetto Kasper and Sally Swift’s latest book, How to Eat Weekends. Many of the recipes in the book take a bit of time (perhaps best saved for weekends), but Roasted Carrots with Allspice is relatively quick to fix.
Although intrigued by preserved lemons, I had never cooked with them before. They are available at most well-stocked grocery stores. I found some at Metropolitan Market in Seattle.
The combination of the allspice, garlic, and preserved lemon really gave the carrots a flavor punch! This definitely is a great recipe for entertaining. I love the fact that it can be served warm or at room temperature.
If you’re looking for a new way to fix carrots, I definitely recommend Roasted Carrots with Allspice!
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Roasted Carrots with Allspice
(Adapted from a recipe by Lynn Rossetto Kasper and Sally Swift in How to Eat Weekends, presented by Leite’s Culinaria)
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Serves 4 – 6
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3 pounds carrots
2 – 3 tablespoons olive oil
½ – 1 teaspoon whole allspice
Salt and freshly ground black pepper
4 large cloves garlic
1 preserved lemon
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1. Turn the oven to 450˚ and bring a large pot of water to boil.
2. Peel and cut the carrots on the diagonal into 2-inch chunks.
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3. Add about a tablespoon of salt and the carrots to the boiling water. Simmer for about 10 minutes.
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4. While the carrots are cooking, grind the allspice. (I used a coffee grinder that is now designated for spices.)
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5. Drain the carrots, and put them back in the hot pan over the burner for a few seconds to dry them.
6. On a rimmed baking sheet, toss the carrots with the olive oil, and allspice. Sprinkle with salt and pepper.
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7. Roast for about 20 – 25 minutes, stirring occasionally.
8. While the carrots are roasting, mince the garlic and prepare the lemon.
9. Cut the preserved lemon. Remove the pulp and discard. Rinse the peel, and then chop it into small pieces.
Preserved lemon
I actually minced the garlic and preserved lemon together in my mini food processor.
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10. When the carrots are done, and starting to get a bit browned, remove the pan from the oven.
11. Toss the carrots in the pan with the garlic and preserved lemon.
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12. Season to taste with salt and pepper and serve hot, or at room temperature.
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Cocoa “Crazy” Cake
This Cocoa Cake is actually a variation of the popular “crazy cakes” that have been around for a while. The thing that makes them “crazy” is the fact that you can mix the ingredients right in the cake pan making them incredibly quick and easy.
This recipe is from a 1986 cookbook called The New American Diet, by Sonja L Connor, M.S., R.D. and William E. Connor, M.D. It is lower in calories and fat than many cakes, but it “hits the spot” when you just want a bit of chocolate snacking cake.
You could probably mix the ingredients in the pan, but I used a bowl. I think it’s easier to get everything well-mixed when you don’t have to work around the corners of the pan.
It had been years since I last made this cake. I found that it is still a great recipe for a quick dessert. You could frost it, but it is fine topped with just a dusting of powdered sugar.
The only thing I would do differently next time? Similar recipes include ½ teaspoon of salt, and I would add that next time. I think the authors of the book were concerned about sodium levels, but a bit of salt would have rounded out the flavor a bit more. I added it to the recipe below.
If you’re in the mood for a quick treat, Cocoa Cake may be just what you need!
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Cocoa Cake
(Adapted from a recipe in The New American Diet, by Sonja and William Connor)
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Makes one 8×8-inch cake or 12 cupcakes
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Dry ingredients
1½ cups all-purpose flour (180g)
1 cup sugar (I used maple sugar, but regular is fine)
1 teaspoon baking soda
3 tablespoons cocoa powder
½ teaspoon salt
1 teaspoon cinnamon (Optional, to make it Mexican Cocoa Crazy Cake)
Wet ingredients
3 tablespoons oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water
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1. Preheat the oven to 350˚.
2. Stir the dry ingredients together in a medium bowl.
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3. Pour the liquid ingredients into the bowl.
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4. Stir well with a fork or whisk until well blended.
5. Pour into an ungreased 8×8-inch pan. (Or make 12 cupcakes in a paper-lined muffin pan.)
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6. Bake cake for 30 – 35 minutes, until a toothpick in the center comes out clean. (Bake cupcakes for 25 – 30 minutes.)
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7. Cool, dust with powdered sugar, and serve.
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If you’re interested, here are the numbers for 1/12th of the cake or 1 cupcake:
154 calories
4 g fat
28 g carbohydrates
152 mg sodium
1.8 g protein
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Maple Butter Cake
Laura, who has become quite the accomplished cake baker, made this Maple Butter Cake for Bob’s birthday last July. It was such a hit, that I decided to make it for Carrie’s birthday celebration last week.
The cake recipe is from The Cake Bible, by Rose Levy Beranbaum. Rose has a Butter Cake recipe with the suggestion that it could be made with maple sugar. I used maple sugar from King Arthur Flour; it is more finely granulated than the maple sugar I can get at the grocery store.
The Maple Frosting is from Cupcakes: Luscious bakeshop favorites from your home kitchen, by Shelly Kaldunski. I was a little nervous about the egg white whipping for the recipe, but it turned out to be pretty easy.
My photos don’t really do justice to this cake, but I had to post the recipe because it’s definitely one that I want to save so I can make it again. It’s a great special occasion cake!
(Happy birthday, Carrie! 🙂 )
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Maple Butter Cake
(Adapted from Rose Levy Beranbaum’s recipe in The Cake Bible)
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6 large egg yolks (112 g) (Save 3 of the egg whites for the frosting.)
1 cup milk (242 g), divided
2¼ tsp. vanilla (9 g)
3 cups sifted cake flour (300 g) (I did not sift it.)
1½ cups + 1 Tbsp. maple sugar (300 g)
1 Tbsp. + 1 tsp. baking powder (19.5 g)
¾ tsp. salt (5 g)
12 Tbsp. (1½ sticks) softened unsalted butter (170 g)
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Two 9” x 1½” cake pans, greased, bottoms lined with parchment paper, and then greased again
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1. Preheat oven to 350˚.
2. Lightly mix the yolks, ¼ cup milk, and vanilla together in a medium bowl.
3. Put the cake flour, maple sugar, baking powder, and salt in the mixing bowl. Mix on low speed for a few seconds to blend.
4. Add the butter and ¾ cup milk to the bowl. Mix on low speed until blended, and then mix on medium speed for 1½ minutes. (Rose recommends high speed, if you’re using a hand mixer.)
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5. Scrape the batter down into the pan.
6. Add 1/3 of the egg mixture and beat on medium for 20 seconds. Add the next third; beat for 20 seconds. Add the final third and beat for 20 seconds.
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7. Divide the batter between the 2 prepared cake pans, spreading it out evenly.
8. Bake 25 – 35 minutes, until a cake tester comes out clean and the cake bounces back when lightly touched in the center. (30 minutes was perfect in my oven.)
9. Cool on cake racks in the pans for about 10 minutes.
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10. Remove the cake from the pans and cool the layers on the cake racks. Cool completely before frosting with the Maple Buttercream Frosting.
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Maple Buttercream Frosting
(Adapted from a recipe in Cupcakes: Luscious bakeshop favorites from your home kitchen, by Shelly Kaldunski)
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3 large egg whites
¾ cup maple sugar
Pinch of salt
1 cup unsalted butter, cut into 16 pieces, at room temperature
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1. In a large, heatproof bowl, combine the egg whites and maple sugar. Place the bowl over, but not touching, simmering water in a pan. Whisk the mixture constantly until it reaches 160˚, which takes about 2 minutes.
2. Remove the bowl from the pan and beat on high speed for about 6 minutes, until the egg whites are fluffy and hold stiff peaks.
3. Reduce the mixer speed to medium. Add the salt, and add the butter a few pieces at a time. Beat until it is smooth and creamy.
(This didn’t happen to me, but Ms. Kaldunski says that if the frosting separates or becomes “liquidy”, you can remedy it by beating on high speed for 3-5 minutes more. It should become creamy.)
Yes, the cake is a little lopsided….that didn’t affect the taste! 🙂
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Cranberry Gelato
When I saw Chef Dennis’ Cranberry Gelato, I knew exactly what I would be doing with my leftover Cranberry Chutney! I followed his excellent directions, but I substituted honey for the sugar which worked very well.
My finished Cranberry Gelato had tiny bits of cranberry in it. I liked it that way, but if you want a perfectly smooth gelato you could try running the cranberry sauce through a food mill before using it.
I don’t see why you couldn’t substitute other pureed fruits for the cranberry sauce. It would be fun to try different flavors.
Next time I make Cranberry Chutney, I’ll most likely make enough to make Cranberry Gelato, too! Thank you, Dennis, at A Culinary Journey with Chef Dennis for the inspiration!
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Cranberry Gelato
(Adapted from Chef Dennis’ recipe at A Culinary Journey with Chef Dennis)
The gelato will be like soft-serve ice cream right after you make it. Freezing it overnight will give it a better consistency.
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Serves 6 – 8
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2 cups cranberry sauce, chilled overnight (I used Cranberry Chutney)
1 cup heavy cream
1 cup whole milk
½ cup honey (or sugar)
In the ice cream maker
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1. Mix the honey into the milk until it is well-blended.
2. Mix in the cranberry sauce and the cream and stir or whisk until it is all combined.
3. Freeze in your ice cream maker according to its directions.
4. Put the gelato in a container and freeze for at least 2 hours or overnight before serving.
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Duchess Potatoes
Duchess Potatoes is a terrific recipe to serve for entertaining because it can be prepared ahead of time and baked at the last minute. We recently enjoyed Duchess Potatoes with a Rib Eye Roast. (Well, most of us did; Bob said he preferred “plain old mash potatoes”!)
One advantage of Duchess Potatoes over mashed potatoes when serving them with a roast is the fact that they can stand on their own. You don’t have to worry about making “jus” or gravy at the last minute.
I had never made Duchess Potatoes before because I thought I had to have a pastry bag to pipe them into beautiful rosettes. Then I read what Elise from Simply Recipes had to say about them. She suggested you could put them in a freezer bag and cut off a corner to pipe them. Or, she said you could even just spread the potatoes out in a baking pan and create peaks with the tines of a fork.
I do have freezer bags, but I’m always one to keep it simple and even that sounded a little fussy. I thought, why can’t I make little mounds of potatoes and use the tines of a fork to pretty them up? That’s what I did!
My Duchess Potatoes aren’t as pretty as they would have been if I had used a pastry bag, but they were very presentable and tasted terrific! (Click on the link for Simply Recipes above to see how beautiful they can be with the proper equipment!)
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Duchess Potatoes
(Adapted from Elise’s recipe at Simply Recipes)
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Serves 4-6
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2 pounds Yukon gold potatoes, peeled and cut into chunks
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¼ cup heavy cream
4 tablespoons unsalted butter, divided
¼ teaspoon nutmeg (I just grated a bit of fresh nutmeg in with my Microplane zester.)
½ teaspoon freshly ground black pepper
3 egg yolks
Yukon gold potatoes
Egg yolks
1. Put the potatoes in a large pot and cover with water. Stir in about 2 teaspoons of salt.
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2. Bring to a boil. Cover; reduce hit to a simmer and cook until tender, 20 minutes or so. (Exact time will depend on the size of your potato chunks.)
3. Melt 2 tablespoons of the butter and set aside. (It’s to brush on the potatoes before baking.)
4. When the potatoes are done, drain them and then put them back in the pot over the heat for just a minute or two to evaporate any extra moisture.
5. Remove from heat. If you have a potato ricer, use it to rice the potatoes. It’s the easiest way to get smooth mashed potatoes. If you don’t have a ricer, mash them using whatever method you prefer, adding the cream, 2 tablespoons butter, nutmeg, pepper and egg yolks as you mash. Just don’t over-mash them or they’ll become gummy.
Ricing the potatoes
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6. If you have riced the potatoes, stir in the cream, the other 2 tablespoons of butter, nutmeg, pepper and egg yolks.
7. If you have one, use a pastry bag with a large star point to pipe the potatoes on a baking sheet. Otherwise, make rounded potato mounds on the baking sheet.
As you can see, I lined the baking sheet with parchment paper, but it’s probably not necessary.
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8. Using a fork, make ridges on the potato mounds.
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9. Brush the potatoes with the reserved melted butter.
At this point, you can refrigerate the baking sheet and bake the potatoes later if you want.
10. Bake the potatoes in a preheated 425˚ oven for about 20 minutes. (If serving with a roast, pop them in the oven while the roast is resting.)
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Perfect Rib Eye Roast
By Kath Dedon
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People are often nervous about roasting an expensive Rib Eye Roast. Although I’ve roasted many beef roasts, I admit that I always research different ways to do it every time. Even though it’s actually very easy.
This time I settled on the method from “CAREBEARCOOKING” on food.com. My 5.6 pound Choice Rib Eye Roast was approximately the same size as the one in the recipe (5 pounds). The only change I made was to cut the kosher salt in half. The original recipe called for ½ cup of kosher salt; I used ¼ cup and it was plenty.
If you don’t have a meat thermometer, just follow the timing for this recipe and your roast should turn out fine. This recipe for Perfect Rib Eye Roast is very simple, but it makes a fabulous special meal for family and friends.
Update 11/27/2015: I roasted a 5.86 pound rib roast yesterday and it was absolutely perfect. Using the Maverick Redi-Chek thermometer that Byron gave me made it super easy to know exactly when to remove the roast from the oven. (Thanks, Byron, for the great gift!) My goal was to pull it out of the oven when the temperature reached 120˚. After the 15 minutes at 500˚, it took another 1 hour and 45 minutes to finish roasting. It took 18 minutes per pound. (18 x 5.86 = 105.48 minutes, or 1 hour and 45 minutes.) So I’m happy to confirm – if you don’t have a reliable meat thermometer, just do the math to figure out the timing for your roast and you should have good results.
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Update 12/22/2017 – Timing for roasting a larger roast:
This week I roasted a 10.75 pound (4 – rib) roast and thought it would take a bit longer than a 5 – 6 pound roast. I kept a close eye on the Maverick Redi-Chek thermometer and took it out as soon as it reached 120 degrees. It took 2 hours and 30 minutes to get to 120° after initial 15 minutes at 500°. So it was a total of 2 hours and 45 minutes in the oven. After about a 30 minute rest, it was beautifully rare. That works out to be about 14 minutes per pound for the larger roast.
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Perfect Rib Eye Roast
(Adapted from a recipe from CAREBEARCOOKING on food.com)
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A Rib Eye Roast is the same cut as a “Prime Rib Roast”; it is simply a Choice grade of meat instead of a Prime grade. It’s much less expensive than Prime beef, and it is what you’ll find at most markets.
The original recipe called for kosher salt which is what I use. For best results I recommend kosher salt. If you use table salt (Morton’s Iodized Salt, for example) cut the amount of salt at least in half.
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For a bone-in roast, allow 1 – 1 ½ pounds per person. My 5.6 pound roast served 6, with just the meaty bones leftover.
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1 5-6 pound rib eye roast (choice cut “prime” rib roast)
¼ cup kosher salt (or 2 tablespoons table salt)
1 tablespoon garlic powder or 6 garlic cloves, crushed
Pepper, generous amount
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1. Allow the roast to come to room temperature (allow 2 – 3 hours).
2. Preheat the oven to 500˚.
3. Combine the salt and the garlic.
Salt and crushed garlic cloves
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Salt and garlic stirred together
4. Place the meat, bone side down, in a shallow roasting pan. (I found that my 12-inch cast iron skillet was a perfect fit.)
5. Add about 1/4 cup water to the pan.
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6. Rub the roast all over with the salt and garlic. Generously grind pepper over it.
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7. Roast the meat for 15 minutes.
8. Do not open the oven, but after 15 minutes turn the oven temperature down to 325˚.
9. Continue to roast at 325˚ for about 20 minutes per pound. (1 hour and 52 minutes for my 5.6 pound roast). This timing should produce a roast that’s Medium-Rare to Medium.
Update 12/24/12: If you like your roast a bit more on the rare side, roast it for 18 minutes per pound.
Update 12/27/2013: If you have a meat thermometer, start checking the roast 15 minutes at least 30 minutes before you think it will be done. Continue roasting until it is done to your liking. If the roast has reached 95˚, the temperature will go up 8 – 10 degrees for each additional 10 minutes in the oven. (Tip from Molly Stevens in All About Roasting)
Update 12/22/2017: For a 10 – 11 pound roast, roast it at 325˚ for about 14 minutes per pound after the initial 15 minutes at 500˚.
Rare: 125 – 130˚ (Take the roast out of the oven when the temperature reaches 120˚. The temperature will continue to rise a bit as it rests.)
Medium: 135 – 140˚ (Take the roast out of the oven when the temperature reaches 130˚. The temperature will continue to rise a bit as it rests.)
Well: 160 – 170˚ (please don’t do this)
10. Allow the roast to sit for 20 – 30 minutes before slicing.
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Moghalai-Style Chicken
I am delighted to add Moghalai-Style Chicken to my repertoire! This fantastic curry, which I found in 660 Curries by Raghavan Iyer, is so simple. In fact, I was amazed that it delivered so much flavor for so little effort. It is a mixture of sweet and spicy, and the almonds add just the right amount of crunch.
Serving the curry over rice, I found that it makes 5 – 6 servings. You could cut the recipe in half, but I recommend making the whole thing because it reheats beautifully.
Moghalai-Style Chicken is a quick, easy, and very tasty recipe for this busy holiday season. If you enjoy Indian flavors, I think you will love it!
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Moghalai-Style Chicken
(Adapted from a recipe in 660 Curries, by Raghavan Iyer)
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I used chicken breasts, but I think boneless skinless chicken thighs would also work beautifully in this recipe. You can substitute 8 ounces of fresh spinach leaves, well washed and finely chopped, but the frozen spinach was so easy and worked great!
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Serves 5 – 6
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1 tablespoon garam masala
2 teaspoons coarse kosher or sea salt
½ teaspoon cayenne
½ teaspoon ground turmeric
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¼ cup oil (I used light olive oil)
1 large red onion, finely chopped
½ cup golden raisins
½ cup slivered blanched almonds
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 package (8 – 10 ounces) frozen chopped spinach, thawed (no need to drain)
½ cup water
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Steamed rice for serving (optional)
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1. Stir the garam masala, salt, cayenne and turmeric together in a small bowl so they are ready to go when needed.
2. Heat the oil in a large skillet over medium heat.
3. Add the onion, raisins, and almonds. Cook, stirring occasionally, for about 15 – 20 minutes, until they’re starting to brown and the raisins are plump.
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onions, raisins, and almonds after about 20 minutes
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4. Add the chicken, and cook, stirring occasionally, for about 8 minutes.
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5. Add the spices, and cook for about 30 seconds.
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6. Stir in the spinach and water. Bring to a boil. Reduce heat so it is simmering; cover and cook for about 10 minutes, or until the chicken is done.
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7. Serve over steamed rice.
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Quick and Easy Pizza Crust and Pizza Margherita for One
Now that I have the perfect pizza pan and a reliable pizza dough recipe, I can have homemade pizza that tastes great any time I want!
I made a Pizza Margherita for One today for my lunch! I found “Chef Rider’s” highly rated recipe for Quick and Easy Pizza Crust on allrecipes.com. I substituted honey for the sugar, but other than that I pretty much followed the original recipe.
Reading through some of the many reviews of this pizza crust, I discovered that you can tweak the original recipe quite a bit to make it the way you like it. Next time, I may try using some whole wheat flour for some of the white bread flour.
Other suggestions from reviewers included:
– Use whole wheat bread flour, white whole wheat flour, or all purpose flour or a combination of flours
– Give it a 2 hour rise
– Split the dough in 2 for tw0 12-inch pizzas
– Add garlic and herbs to the dough
– Freeze it, defrost it in the refrigerator, and bring it to room temperature (for about 1 hour) before using
– Use it to make breadsticks or calzone
– Use 1/3 of the recipe to make a deep-dish pizza in a 9-inch pie tin
– Two reviewers used the dough for cinnamon rolls
What really made the pizza work, though, is my new Lodge Cast Iron Pizza Pan. After reading all of the reviews on amazon, I decided to treat myself to one. I heated the pan up in the oven while I made the dough and pizza. I formed the pizza on parchment paper, which made it very easy to transfer the pizza to the hot pan. The crust was truly cooked perfectly! It was thin and crisp (the way I like it). If you can’t have a wood-burning brick pizza oven, I’m convinced this is the next best thing.
The recipe is supposed to make one 12-inch pizza, but I used my dough scraper/cutter to divide the dough into 5 equal pieces. I made a Pizza Margherita for One with one piece. I rubbed each of the remaining pieces with just a bit of olive oil and put each one in its own Ziploc bag to freeze.
I was skeptical of a pizza dough that was so quick, but I have to say the crust tasted pretty darn good. I suspect the dough that I froze will be even better after having time to develop more flavor.
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Pizza Margherita for One
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Quick and Easy Pizza Crust
(Adapted from Chef Rider’s recipe on allrecipes.com)
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Reading the reviews, I got the impression that if you use the whole recipe to make one 12-inch pizza, the crust is a bit thick. If you prefer a thinner crust, you’ll want to divide it.
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Enough for one 12-inch pizza, two thinner 12-inch pizzas, or 5 individual pizzas
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My new Lodge Cast Iron Pizza Pan
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2 ¼ teaspoons active dry yeast (or one 1/4-ounce package)
1 teaspoon honey (or sugar)
1 cup warm water (110˚)
2 ½ cups (300g) King Arthur Unbleached Bread Flour
2 tablespoons olive oil
1 teaspoon salt
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1. Put a pizza pan (or pizza stone if that’s what you use) on a lower shelf in the oven and preheat to 450˚.
2. Dissolve the yeast in the warm water in a medium bowl. Stir in the honey. Let it sit for about 10 minutes. The yeast will be bubbly.
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3. Stir in the flour, olive oil, and salt. Beat until well combined. Let it rest for 5 minutes.
4. Put the dough on a lightly floured bowl. The dough will be quite sticky. Flour your hands and knead the dough for just a few minutes.
5. Divide the dough at this point, if that’s your plan.
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I divided the dough into 5 pieces. Here are the four ready to be frozen:
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6. Put the dough on a piece of parchment. It’s quite sticky, so put flour on your hands to press it out. (You could also use a floured rolling pin, but I found it easiest to use my hands.)
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7. Top the pizza the way you want.*
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8. Use the parchment to lift the pizza and place it on the hot pizza pan.
9. Bake until done. My thin individual pizza took 11 minutes. A larger, thicker pizza could take 15 – 20 minutes.
10. Let the pizza rest for 5 minutes before serving.
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Resting for 5 minutes
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*Toppings for my Pizza Margherita for One
– Spread a bit of olive oil over the crust
– Add mozzarella cheese (about ¾ ounce)
– Top with slices of tomatoes (1 plum tomato)
– Add basil
– Sprinkle with a bit of freshly grated Parmesan cheese
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Thin, crisp crust – just the way I like it!
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Thanksgiving Traditions
Thanksgiving is just a few days away. Laura and I are in charge of pies, and I’m also bringing my Easy Cranberry Chutney to our family’s Thanksgiving feast.
These are the recipes I have been making for quite a few years; my family looks forward to having these favorites each year. Just click on the title for each one to see the original post and the recipe.
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Naturally Sweetened Pumpkin Pie
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Happy Thanksgiving to all!
(Don’t forget to save the turkey carcass to make Turkey Carcass Soup!)
In the kitchen with Kath 