Super Easy No Knead “pizza hut” Pan Pizza

No Knead Pan Pizza | Domesticated Academic

Half whole wheat, half amazing! No kneading necessary to make this soon to be family favorite! I started with the recipe from budget bytes and was intrigued by the notion of a pizza hut like pan pizza. All I can think of it the “book it” program that we participated in as kids. Read books, get a personal pan pizza as a reward! Mom and dad got a cheap night out and the kids ate for free as a reward. Pretty much the best thing ever as a kid. Yeah….pretty much :D

No Knead Pan Pizza | Domesticated Academic

I beefed up the crust with half whole wheat, half AP flour and used a little more yeast to help balance out the ‘weight’ of the whole wheat flour. Let the crust grow and expand all day (or the day before) and when you’re ready, plop it into a 10 or 12 inch skillet that greased and you’ll have an amazing crust with melty cheese and toppings. shutthefrontdoor. I need to go make another pizza. You can cut the dough into two or three smaller “personal” pan pizza sizes that’s great for the kids or for ‘make your own’ night.

You’ll need:

12 hours (rise time kids)

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 3/4 cup warm water (90-110 degrees F)
  • 1/2 teaspoon fast rising yeast
  • 2 tablespoons olive oil + more to coat the dough
  • *optional: garlic powder and/or italian seasoning
  1. Bloom the yeast in the warm water. Sprinkle it over the top of the water and set aside for 3-5 minutes to wake it up.
  2. In a medium mixing bowl combine the flour, salt, and the two tablespoons olive oil with a whisk just until combined.
  3. Form a well in the middle of the bowl and pour the yeast mixture in.
  4. Fold the flour and yeast mixture together just until combined.
  5. The mass should be sticky but should clean away from the edge of the bowl.
  6. Pour some more olive oil into the bowl to coat the dough.
  7. Cover with plastic wrap and set on the counter so the gluten will develop and you don’t have to knead it!
  8. When it’s pizza time, preheat the oven to 450 degrees F.
  9. Take your skillet and coat the bottom with oil. You can roll it around or use a paper towel to distribute.
  10. Flip the dough out of the bowl into the skillet.
  11. Press to fit with your fingers. Sprinkle garlic powder and italian seasoning to give it some more flavor.
  12. Dress it up any way you want all the way to the edge! Sauce, cheese, all the toppings….I mean ALL THE TOPPINGS!!!
  13. Bake for 18-22 minutes until the cheese is bubbley and golden brown.

Healthy Flatbread Pizza | Domesticated Academic

Grilled Flatbread PizzaSummer Pizza | Domesticated Academic

 

Summer Pizza 

Stitch Fix Friday!

Stitch Fix Friday | Domesticated Academic

I’ve started getting stitch fix! I couldn’t be more excited about it for many reasons which I’ll get into below. I got my box my first month and was underwhelmed by the choices. I was told, “don’t give up” and to try again for another month or two so I could get my profile “nailed down” and happily, my box arrived and I was thrilled to like more of the items this month!

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(like my bra?)

Here’s how it works:

When you fill out your style details online, you can be as specific as you want and it may take a month or two to get things right. I got an off the shoulder shirt last month, hhmmm, no thank you. Went into my profile and said, “please don’t send off the shoulder stuff anymore.” My friend loves jeans w blazers and asked for “as many blazers as possible.” Her last fix had two of them for $80 each, which is reasonable for a well made & lined blazer. You can also include your pinterest board to help the stylist get a good read on you. If you buy all of the items, you get 25% off the whole box price. You can pick flexible delivery dates and how often you get a fix in the mail to manage your preferences. Nothing shoved down your throat. You pay a $20 “styling fee” that can be applied to your fix if you keep any items.

Stitch Fix Friday | Domesticated Academic

In the box: my clothing items, a price list and some really nice style cards to help you coordinate outfits with helpful suggestions. The best part: you don’t have to keep any of it if you don’t want too.

I kept one shirt from my first fix and was glad I did. I love that shirt and I never would have tried it on in a store or bought it off an online retailer. I have a few issues w some of the pricing vs the quality of the fabric and construction. I really like that you can sit with the clothes for three days. It gives me time to make sure I’m really going to wear these things and I don’t feel bad that I can’t make a decision within the first thirty seconds. It pushes me to try on things I normally wouldn’t pull and take a little risk with no pressure from bad lighting or inner feelings of guilt that come with any human trying on clothes.

Stitch Fix Friday | Domesticated Academic

There’s proof that they do mark up the clothes in price but that’s how they make their money. I would not have kept the teal shirt had it not been for the $20 off of the styling fee, which made the shirt in my price range/budget. My validation is that there’s not a lot of good shopping here for a professional woman and if someone wants to deliver five nice items to my door and then give me three days to figure out if I will wear them, that’s worth a few extra bucks. While it can be very much about the price, it’s also a really nice convenience thing for me bc I hate shopping in general and everything down here seems to have been attacked by a bedazzler from hell. This also keeps me from browsing otherwise and buying things I don’t really care for or being wasteful with my money.

Total first world problems up in here today…. :P

So, that’s my two cents on Stitch Fix.

Peach Caprese

Peach Caprese | Domesticated Academic

Summer produce cannot be beat. The magic of a perfectly ripened peach is something that is simply divine and an almost religious experience. Paired with some creamy, smooth fresh mozzarella, and the bite of some fresh basil makes peaches my number one summer fruit right now.

Peach Caprese | Domesticated Academic

No matter how food technology improves, there’s nothing better than biting into a ripe, juicy peach or a fresh ear of sweet corn. Tomatoes, cukes, berries, beans, etc…a whole plethora of goods are marching into my door to never come out :P

Peach Caprese | Domesticated Academic

I picked up some beautiful, fresh, fuzzy Virginia peaches on a visit to the farmers market and gave them a few days to ripen on the counter. Once they were firm but not soft, I dug in. Fresh mozzarella, juicy sliced peaches, and basil from my garden made the perfect triple threat. It’s filling enough to serve as the main course, classy enough to serve to company, and light enough for a summer cook out. You can cut everything into chunks for easier serving and Chiffonade basil in right before serving. Adding some olive oil or balsamic vinegar can add a nice level of acidity but it will make it get soggy faster.

You’ll need:
10 min.

  • 2 ripe peaches
    1 1 lb. ball of fresh mozzarella
    5-6 fresh basil leaves
    **optional: olive oil and balsamic vinegar
  1. Slice peaches and remove pit.
  2. Slice thin slices of mozzarella.
  3. Layer together however it makes you happy.
  4. Chiffonade the basil and sprinkle right before serving.
  5. Drizzle with olive oil or balsamic.

Tomato Beet Salad | Domesticated Academic

 

Beet & Tomato Salad

 

 

Balsamic Green Beans With Tomatoes |Domesticated Academic

Balsamic Green Beans with Tomatoes

5 Things Friday: What I’ve Been Eating

Greetings earthlings! I haven’t posted a recipe since…….mmmmm……wow…….gosh…..mid-July! I’d apologize, but I’m not sorry–I’ve been busy! I have been eating well. Working on cutting some wasteful carbs from my diet and enjoying the bounty of fresh produce that I’m always thankful for.

I have been cooking and baking simple, clean, and simply delicious meals for myself. Unfortunately, they’re not all blog worthy per say. Take a look, I hope you get a good idea or two and keep on summering on! I’ll get back to recipe posting soon, but until then, take some of my own summer inspiration for your own.

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1. Peach & Tomato Caprese Salad. I never would have believed how great it was until I shoved a forkful into my mouth. Simple slices of fresh peachs, fresh mozz, & some basil from the garden.

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Always good with the classic stack with tomatoes too!

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2. Fresh peach cobbler for my parents. Toss the peaches with some flour, brown sugar, vanilla, and cinnamon. Layer in a sprayed 8×8 pan, top with crumble of oats, flour, sugar, and butter. Bake at 350 for about 30 min. until golden brown. Serve with ice cream. That’s an order.

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3. Zucchini season can only mean one thing: bread and muffins! I’ve been tweaking my recipe all summer and have started adding in 1 cup whole oats, halving the oil and subbing in non-fat greek yogurt. The texture is still great and it’s not too tough. Take this recipe, and do your own bait & switch on the oil/greek yogurt and add in that cup of whole oats.

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4. Ice Cream Sandwich Cake. I got invited to a birthday party and said I’d bring dessert as my ‘gift’ to the birthday girl. Instead of a store bought cake or turning on the oven (hello 90+ degrees outside), I picked up a box of ice cream sandwiches, a jar of hot fudge, and a giant tub of cool whip. Stack those sandwiches, top w hot fudge and let set up in the freezer for an hour. Spread the cool whip love and decorate. It was a hit.

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5. Simple pasta. The fresh tomatoes have made me itch for some homemade sauce and with the help of the food processor, it’s only a few minutes away. Whole tomatoes get pulsed and drained to eliminate some of the liquid. Sautéed with onion, garlic, seasoning, etc… until bubbly and topped with fresh basil, this bowl of goodness was perfect on a lazy, hot, rainy, sticky afternoon. Strange to crave pasta in summer? I know but I was craving some carbs I suppose.

 

 

Vacation in an Instagram

 

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I went on vacation. I went home. To the farm. Where my parents farm 500+ acres and the ladies are always waiting for someone new to show up! Hello ladies! These are a few of our girls in one of our up close barns. They’re pregnant and due within a month or two. They’re put in here so they have more space, can get a super diet of nutrients to care for that calf, and are currently “dry” or not giving any milk. Every cow on the dairy gets a two month “vacation” before she has her calf. We call it nesting, they call it “mooing without a cause.”

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It’s the middle of summer haying season and my dad was getting the discbine ready to go and the cows…..they’re just always ready to get into something!

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Molly, she recognizes me, she loves me, and she’s always ready to play. Advance apologies for the exorbitant number of photos I take of her. I just love her to pieces.

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My friend flew in for a wedding weekend and since I’d never really done any “touristy” stuff in my own neck of the woods, it was extremely fun to do some things with him! We spent a day in Cooperstown at the Farmers Museum and then went to Ommegang for the tour, an amazing lunch, and tastings galore!

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Before the wedding, we got all dressed up and headed to Saranac for the tour and two full size tastings before the ceremony. I loved this tour! For $5, there’s a really detailed tour of the history of the FX Matt Brewing Co. and it ends in the tasting room. Sure, we started early, but it was a day for celebration. Don’t worry, we paid for our extra fun day the next morning :)


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I love this saying. I’ve been following it all summer. It’s so easy to get sucked in to someone else’s problems and when I realized how unhappy it made me at times, I started removing myself from situations and even loosely held friendships. I appreciate that everyone has some bad days once in a while, but some folks have a bad day every day and that’s not acceptable after a while.It wears me down!

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We went and got ice cream one afternoon after I had mowed lawns. She looked less than thrilled until her pup cup showed up! (like my rhymin’ there?)

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And of course, my mom sent me back with a boatload of produce. I enjoyed her fresh tomatoes with some fancy mozz and basil from my garden. Heaven. I repeated the next day w peaches–also delicious! 20140805-193734-70654200.jpg

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My mom had to be away for a few days, making me the “head lady farmer” of the house. Besides feeding hungry mouths, I also fed my dad, kept the garden harvested and the lawns mowed. Summer is a wonderful time on the farm and my mom had pickles canning, tomatoes starting to come on, fresh blueberries to freeze, and sweet corn for miles. What a lucky lady I am to have grown up with all of this out my back door! We also have one zucchini cat and one corn dog.

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Can we go and play now?

Vacation was great and just what this doctor ordered. I’m back at it, working up my syllabus for the upcoming semester and boosting a few research projects off of the ground.

Skillet Potato & Sausage Hash

Potato & Sausage Hash | Domesticated Academic

You’ll love this because it’s so versatile, can come together for a fast meal or a slow and lazy weekend, and will make use of the leftover baked potatoes & brats from summer cook outs. While I love some summer cook out food, there always seems to be an abundance of leftovers, which I’m sure has nothing to do with the sheer amount of food that gets cooked or because the chef is a bad cook. Our eyes are just too big for our stomachs.

Potato & Sausage Hash | Domesticated Academic

You don’t have to use pork–chicken, sausage, venison, or any kind of sausage will do. Potatoes are relatively inexpensive so this dish doesn’t have to cost and arm and leg for you to put together. This also reheats nicely in case you need a quick lunch or a meal on the go. Add a fried egg for a delicious breakfast or enjoy it straight up. It can be made in advance and just tossed again to heat it up and no one will know you didn’t get up at the crack of dawn or stay home all day making this dish. Seriously: I love this stuff.

Hash is one of my happy places in life. There’s nothing that doesn’t go with potatoes and a runny fried egg. Except maybe some ketchup and Sriracha! Now we’re talking……

New York is famous for having ‘salt potatoes’ at every function and you can always count on a dish of them left over, making them perfect for this dish.

I chopped everything up and went to town in my skillet. Two runny fried eggs made this the perfect supper and the leftovers served as lunch for a few days and at least one more fried egg supper. I never met an egg I didn’t like :)

You’ll need:

30 min. (tops)

  • 1 lb. sausage of choice (I had links & cut them up)
  • 1 medium onion, chopped
  • 1 teaspoon garlic, minced
  • 1 bell pepper, chopped
  • 3 cups potatoes, diced/cubed & cooked
  • 1 teaspoon rosemary
  • salt/pepper to taste
  • a pat or two of butter
  • some runny fried eggs! :D
  1. In a large skillet, cook the sausage over medium heat until no longer pink; drain.
  2. Add the onion, potatoes, garlic, rosemary, and green pepper; cook until tender.
  3. Reduce heat; cook and stir for 20 minutes or until lightly browned and heated through.
  4. Longer if you like a nice crust on your hash like I do.

Roast Rosemary Potatoes | Domesticated Academic

 

Rosemary Potatoes

bacon cheddar mashed potatoes | Domesticated Academic

 

Bacon Cheddar Mashed Potatoes

Caprese Skewers

Caprese Skewers | Domesticated Academic

Fragrant basil with the tang of balsamic vinegar as the cherry tomatoes burst in your mouth–summer on a skewer at my place! You’ll love these because food on a stick is so much better than anything else, not to mention these are a snap to put together.

Caprese Skewers | Domesticated Academic

I cut my bamboo skewers with a pair of pruning shears to minimize ruining of scissors and to make these more portable. Half size skewers fit nicely into my plastic containers and into my cooler for transport and staying cool.

Summer on a skewer!

You’ll need

  • 1/2 lb. mozz cheese, cubed
  • 24 cherry tomatoes
  • 24 cooked tortellini
  • fresh basil
  • balsamic vinegar
  • olive oil
  1. Skewer the ingredients in no particular order.
  2. Chop the basil or Chiffonade it.
  3. Sprinkle is over the skewers before serving.
  4. Drizzle balsamic and olive oil over the skewers.

Summer Cheese Dip | Domesticated Academic

Queso Cheese Dip