Not So Spinach-y Pizza Dough

I love this Spinach Pizza Dough, but I often mix it with my husband’s pizza dough recipe to get more of that bread flavor along with the healthy-ness of the Spinach Pizza Dough.  And since I always want to double the amount of dough anyways.  Here it is combined:

Stir together in bowl or a 2 cup measuring cup like I do:

  • 2 packets active dry yeast (or 5 tsp, or just do 2 tbl.)
  • 1 cup warm, filtered water (the chlorine in regular tap
    water will kill the yeast)
  • 3 tbl honey

Let that 5-10 minutes or until foamy.  In stand mixer bowl, stir together:

  • 5 cups all purpose flour (or a combo of bread flour and AP flour)
  • 2 1/2 tsp. kosher salt

Add to the stand mixer bowl:

  • 10 oz. of frozen spinach that has been thawed and pureed to your liking in a food processor or with immersion blender, including any liquid from the spinach from when it thaws.  Don’t drain it.  (I find the little square pack of spinach that comes in 10 oz. has more liquid after thawing than the loose chopped bag of frozen spinach.)
  • 3 tbl. olive oil
  • yeast mixture

Knead using the stand mixer with the dough hook attachment on speed 2-3 for 10-15 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl.  Remove the dough and roll it into a tight ball.

Oil the bowl, return the dough ball to the bowl, and coat the top of the dough with oil.  Cover with a towel and allow to rise for 45-90 minutes until approximately doubled in bulk.

Preheat the oven to 500 degrees.  Brush the dough with extra virgin olive oil.  If using a pizza peel and pizza stone, place the pizza stone on the bottom rack of the oven while it preheats.  Dust the peel with cornmeal and carefully move one of the pizzas onto it.  If using a metal pan, carefully move the pizza(s) directly onto the pan. Top as desired- tomato sauce, pesto for more hidden green veggies, cheese, etc.

If using a pizza stone, slide the pizza from the peel onto the stone.  If using a pan, place the pan on the bottom rack of the oven.  Bake for 7-10 minutes until the crust is golden-brown and the cheese is bubbly.  Remove from the pizza stone with a large spatula and onto a plate.  If using a pan, the bottom of the crust will not brown; it may help to remove the pan and cook the pizza directly on the oven rack for the last few minutes of cooking (I’ve never tried this so I don’t know).  Allow to cool for at least 3 minutes before cutting with a pizza cutter.

Extra pizza dough will keep for a few days in the refrigerator or for months in the freezer.


Classic Tomato Soup Feel, but with Pumpkin!

DSC06252Regular tomato soup can be too acidic for my toddler and preschooler.  I also continuously need to find ways to get them to eat a greater proportion of veggies.  I thought adding pumpkin would address these issues and not greatly alter the taste of tomato soup, which I wanted.  Strangely, I could not find what I wanted in a recipe on-line, so the hubs and I had to improvise.  He said it’s how he wanted tomato soup to be!  Normally he just thinks his own stuff is the best.  😀


  • 1-2 tbl olive oil or butter
  • 4-8 cloves of garlic, minced
  • 1/2 cup chopped onion (or 1/2 a small onion)
  • 28 oz can roasted diced tomatoes
  • 2 cups chicken or vegetable broth
  • 2 tbl honey
  • 1/2 tsp salt
  • 8.5 oz canned pumpkin (or half a can)
  • 1 tsp basil
  • salt and pepper to taste
  1. Heat oil or butter in dutch oven or large pot over medium heat.
  2. Add onion and garlic to butter and saute.
  3. Add tomatoes, broth, honey, salt, and pumpkin.  Let it come to a boil, then simmer for 15 minutes.
  4. If desired, blend with immersion blender or give it a whirl in the food processor.
  5. Add basil and any extra salt and pepper as you see fit.We ate this with Tenessee Cheddar Puffs from 

Spaghetti Squash Garlic Bake

Sometimes mistakes lead to good things.  Like this spaghetti squash dish my husband devoured. I started making one dish, found out I did not have the ingredients to make it, so had to improvise.  I already had diced up onion and garlic for the other recipe, but then followed this Sheet Pan Hash Brown recipe for the seasoning measurements.  Hence the funny use of salted and unsalted butter, and fresh and dry garlic.   T


  • 4 cups cooked spaghetti squash strands (or, 1 medium spaghetti squash cut in half, seeds scooped out, then roasted at 400 degrees Farenheit for approx. 40 minutes or until it is pierced easily.   Scrape strands out and discard the outer shell.)
  • 1-2 tbl salted butter
  • 1 small onion diced, or about 1 cup diced onion
  • 2 cloves garlic minced
  • 2 tbl unsalted butter
  • 1/2 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  1. Preheat oven to 400 degrees.
  2. Heat salted butter in nonstick skillet over medium to medium high heat until the butter is lightly browned.
  3. Add the onion and fresh garlic to the butter and saute till browned.
  4. Meanwhile, melt unsalted butter in large bowl.  Mix in salt, garlic powder, and black pepper to melted butter.  Stir in the spaghetti squash and the cooked onions and garlic.
  5. Spread the mixture on two sheet pans lined with parchment paper.
  6. Bake for 30 minutes.  If not toasty brown enough for your liking, put under the broiler for 3-5 minutes.DSC06161.JPG

What’s cooking Sept 16-22

Kale, corn on the cob, yellow squash, zucchini, tomatoes, eggs, peaches, yellow poblano peppers, broccoli

Monday: Asian Kale and Salmon Salad using the kale and garlic.  VERY good, classy, and yet pretty simple

Tuesday: Sweet Corn Squash Soup using 4 ears of corn and 1 yellow squash.  Very simple, yet reminded us of cream of crab soup.  Maybe we will add crab to it some day.  Also made No Knead Crusty White Bread.  While it doesn’t use any vegetables, it was super easy and a great accompaniment.

Wednesday: Grilled Zucchini Caprese Sandwiches using zucchini and tomatoes.  Had to skip the basil, but added Kale and Walnut pesto using the rest of the kale.  Hubby liked this, I did not.

Thursday: Sliced the rest of the yellow squash and zucchini and roasted them with just olive oil and salt, also roasted the yellow peppers and put them on a sandwich with the pesto from last night with slices of tomato and feta cheese.   I liked this sandwich muchly.  Baked the last two corn on the cobs for the side.

Friday: Ate out.  Did give the baby some steamed yellow squash.

Saturday: Hubby made up a stir fry using the green pepper and broccoli.  Also used the rest of the pesto and tomatoes on pasta for lunch.  AND hubby made more ice cream!! using the eggs.  Chocolate ice cream with strawberry sauce stirred in.

Sunday: Thai Noodles with Spicy Peanut Sauce using broccoli.  Technically, we actually used up all our produce already (the peaches went bad very quickly  😦  ) so we used frozen veggies for this, but any veggies you like to stir fry can be subbed in easily.  Yum!

CSA Eatings August 9-15

August 9-15: corn on the cob, red bell pepper, green bell pepper, watermelon, kale, eggplant, hot peppers, patty pan squash, green beans, spinach

Monday: Made a salad with the spinach, apples from last week, cheese, dried cherries, and homemade strawberry dressing!

Tuesday: Green Beans with Lemon and Garlic using the green beans and baked some of the corn on the cob

Wednesday: Spice-Grilled Eggplant Pizza using the eggplant and some of the spinach.  Good and different!  Also made an omelet with the spinach.

Thursday: Vegetarian Chili using the patty pan squash in place of the zucchini and yellow squash, tomatoes, red pepper, green pepper, hot peppers, and corn on the cob.

Friday: Kale, Spinach, and Feta Pizza again using tomatoes and kale.  I’m kinda obsessed.



CSA Cooking Sept. 4-8

A shortened week due to the Labor Day holiday:

Sept 4-8: corn on the cob, bell peppers, zucchini, yellow squash, tomatoes, beets, spinach, mustard greens?

Wednesday: Cucumber Salsa using cucumbers from last week, tomatoes, and a bell pepper.

Thursday: Crunchy Broiled Salmon and Beets using the beets.  Light, nice flavor.

Friday: Roasted Tomato, Kale, and Feta Pizza again using the tomatoes and mustard greens in lieu of kale.

Saturday: No cooking, went to a fundraiser

Sunday: Foccacia bread (recipe from Alton Brown’s cookbook) with roasted green bell peppers to go with the Grilled and Marinated Summer Squash again using the zucchini and yellow squash, sour cherry ice cream using the yolks of the eggs (hubby made it up, no recipe), “ice cream cone” bowls using the leftover egg whites

CSA Aug. 26- Sept. 1

Aug. 26- Sept. 1: corn on the cob, mustard greens, red, yellow, green and other bell peppers, watermelon, zucchini, eggplant, basil, tomatoes

Monday: Ginger Garlic Salmon using the last of the cabbage from last week, red bell pepper, and subbed in the mustard greens for the spinach.  mmmm!

Tuesday: Leftovers

Wednesday: Made an eggplant burger from the “Simply In Season” Cookbook using the eggplant

Thursday: Used another “Simply In Season” recipe

Friday-Sunday: Took some of the stuff to a friend’s house, never ended up making anything, and then forgot it there.

Monday: Followed the directions on our curry paste from the store to make green curry, stir frying the bell peppers, zucchini, and other random, leftover veggies

Tuesday: Leftovers

CSA August 19-25

August 19-25: tiburon peppers, cantaloupe, peaches, tomatoes, eggs, poblano peppers, cabbage, spaghetti squash, cucumbers

Monday: Hubby made up the stuffed peppers this time, using one of the tiburon peppers and the last 2 corn on the cobs in the black bean filling and stuffing it into the bell peppers and the poblano peppers.

Tuesday: South Indian Shrimp Kebabs with Cilantro Sauce using the cantaloupe, oddly enough, (I didn’t know cantaloupe could be cooked) and Indian-Spiced Grilled Baby Squash using the patty pan squash from last week.  With the kebabs, normally what needs grilled we just put under our oven broiler, but this did not work with the cantaloupe.  I didn’t really like this recipe.  Wanna know what’s really awesome?  Hubs used the eggs to make raspberry chocolate truffle ice cream (my favorite flavor!) without using a recipe!  And it is GOOOOOOD.

Wednesday: Ate out for restaurant week!

Thursday: Trying to eat the kebabs up, and I’m liking them less and less.  But, we did make Five-minute Indian-Style Cabbage with half of the cabbage, and that WAS good.  Also ate some cucumber with my leftovers from yesterday.

Friday: Zucchini and Corn Tacos using the patty pan squash and tomatoes, the corn we had to use frozen.

Saturday: Leftovers

Sunday: Made Zucchini with Garlic again using zucchini we got from a friend’s garden and added it to spaghetti sauce which we made from Buppert tomatoes last year (we froze it)

August 12- 18 CSA

August 12- 18: patty pan squash, green bell peppers, a brown different bell pepper, yellow pepper of some kind, corn on the cob, kale, peaches, cucumbers, a sprig of basil, roma tomatoes

Monday: Cooked up some shrimp and added it to the ratatouille from yesterday.

Tuesday: Spicy Pasta Cucumber Salad using the cucumbers we still had from last week.  Nice, easy Asian style meal.

Wednesday: Failed at making Zucchini Chips again (still either comes out burnt or mushy) using the zucchini and Baked Cucumbers using the cucumbers.  It was like hot pickles, in a good way.  Also baked some haddock with the basil and cherry tomatoes from last week on it. Peach and Blueberry Crumbles for dessert using the peaches.

Thursday: Roasted Tomato, Kale and Feta Pizza using the roma tomatoes and kale.  So nice to have another, different way of using the kale!  Takes some planning ahead with the tomatoes, but very nice, and finally got tomatoes slices on our pizza without the juices getting everything soggy.

Friday: Indian Eggplant- Bhurta using the eggplant and the rest of the roma tomatoes and Indian Cucumber Salad using the last of the cucumbers and some green bell pepper to sub for me not having enough cucumber.  The two went very well together, as the eggplant was spicy and the cucumber salad was cooling.

Saturday: Leftovers.

Sunday: Ordered in.

Week 9 CSA

Week 9 (August 5-11): green peppers, cucumbers, zucchini, eggplant, cherry tomatoes, regular tomatoes, 1 zebra tomato (so cool!), corn on the cob, peaches

Monday- Wednesday: Leftovers from the weekend.  We had a LOT.  Eating the peaches as is.

Thursday: Uh, was going to make ratatouille, but we lost power all day.  Oh well.

Friday: Mexican blackened corn using the corn on the cob and one of the bell peppers.  Definitely making this to go with fish tacos from now on.  It was tricky cutting the corn off the cob without kernels spraying everywhere, but good to have a change of pace from just eating it baked.  Also made Fried Green Zucchini using the zucchini and some stale bread.  Very good, but would be better if there was a way to not be so soggy.  Also was not exactly like fried green tomatoes, like it promised.

Saturday: Out all day for a party

Sunday: Finally made the ratatouille from the Simply in Season (we got ours at Ten Thousand Villages) cookbook using the eggplant, zucchini, green bell peppers, tomatoes, and could have used the basil from last week had I made it earlier.  This recipe was perfect for this week!  We use this cookbook a lot, as its perfect for the farmer’s market.