Basic Pizza Crust

Morsels of Life - Basic Pizza Crust - A basic pizza crust made from scratch and suitable for just about any pizza. Make a few extra and freeze!

We had a hankering for pizza and some extra time, so I figured I could go ahead and make a basic pizza crust. I like this pizza crust even though it is so simple and straightforward (or should I say, because it's so simple and straightforward)! Since this is a basic pizza crust, it goes well with just about any pizza, and you can easily customize it when you're making your pizza. Since it does take a while to make the crust, I sometimes like to make enough for a few crusts and then freeze for later.

What's your favorite kind of pizza?


Morsels of Life - Basic Pizza Crust - A basic pizza crust made from scratch and suitable for just about any pizza. Make a few extra and freeze!

by
A basic pizza crust made from scratch and suitable for just about any pizza. Make a few extra and freeze!

Prep time:
Cook time:
Total time:
Yield: 2 pizzas

Materials:

Mass Weight Volume Number Material Notes
4 cups flour I used half whole wheat and half white.
2 teaspoons 1 packet yeast
1 teaspoon salt
1 tablespoon sugar
12 ounces milk, warm


Methods:

Morsels of Life - Basic Pizza Crust Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Basic Pizza Crust Step 2 - Form Dry Team by combining flour, salt, sugar, and yeast. 2. Form Dry Team by combining flour, salt, sugar, and yeast.
Morsels of Life - Basic Pizza Crust Step 3 - Add in milk, mixing until dough formed. You may need to add a bit more milk or flour to form the dough. 3. Add in milk, mixing until dough formed. You may need to add a bit more milk or flour to form the dough.
Morsels of Life - Basic Pizza Crust Step 4 - Cover the dough, and let it sit in a warm spot until doubled in size. Freeze for later use or roll out and make a pizza! (Optional - I like to pre-bake my pizza crusts since it results in a more crisp crust.) 4. Cover the dough, and let it sit in a warm spot until doubled in size. Freeze for later use or roll out and make a pizza! (Optional - I like to pre-bake my pizza crusts since it results in a more crisp crust.)

Morsels of Life - Basic Pizza Crust - A basic pizza crust made from scratch and suitable for just about any pizza. Make a few extra and freeze!

Salmon Fried Rice

Morsels of Life - Salmon Fried Rice - Quick, simple, and healthy. Make this Salmon Fried Rice with leftover odds and ends or when you're low on groceries.

We hadn't made fried rice in a while, and we both had a hankering for it, so I decided to make some. And then I went for Salmon Fried Rice since it was Saturday - seafood day. Two birds and all, right? I know last time, I said Fried Rice is good for using up ALL the things. However, it's also good when the refrigerator's empty. Just some eggs, rice, and mixed frozen vegetables, and you're good to go! (And in this case, salmon. Because you know, Salmon Fried Rice. A quick and enjoyable meal. Only thing I forgot was adding a bit of leftover bok choy into the mix. Yummy!

What's your favorite fried rice add in?


Morsels of Life - Salmon Fried Rice - Quick, simple, and healthy. Make this Salmon Fried Rice with leftover odds and ends or when you're low on groceries.

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Quick, simple, and healthy. Make this Salmon Fried Rice with leftover odds and ends or when you're low on groceries.

Prep time:
Cook time:
Total time:
Yield: 4 servings

Materials:

Mass Weight Volume Number Material Notes
393 grams 3 cups rice, cooked and cooled I used a mixture of white rice, brown rice, and barley.
194 grams 6.843 ounces 2 salmon fillets, cubed
2 eggs
1 teaspoon ginger, grated
171 grams 6.032 ounces vegetables, diced
1 tablespoon soy sauce
1 tablespoon green onions, sliced optional, for garnish


Methods:

Morsels of Life - Salmon Fried Rice Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Salmon Fried Rice Step 2 - Slightly scramble eggs. 2. Slightly scramble eggs.
Morsels of Life - Salmon Fried Rice Step 3 - Mix in rice and soy sauce, making sure to fry the rice a bit. 3. Mix in rice and soy sauce, making sure to fry the rice a bit.
Morsels of Life - Salmon Fried Rice Step 4 - Make a hole in the middle and add in salmon. 4. Make a hole in the middle and add in salmon.
Morsels of Life - Salmon Fried Rice Step 5 - When salmon is mostly done, add in veggies, and cook until everything heated. 5. When salmon is mostly done, add in veggies, and cook until everything heated.

Morsels of Life - Salmon Fried Rice - Quick, simple, and healthy. Make this Salmon Fried Rice with leftover odds and ends or when you're low on groceries.

Linked to: Full Plate Thursday, Artsy Fartsy Party, BFF Open House, Traffic Jam, Fiesta Friday, Meal Plan Monday, Handmade and Otherwise, Saturday Sparks

Coconut Walnut Bars

Morsels of Life - Coconut Walnut Bars - Make your own super simple coconut walnut bars with dried dates for a bit of sweetness.

Since we're all about great timing around these parts, we decided to try the "no added sugar" thing while James was at Jumpmaster school. You know, so I'd have to make all his snacks and stuff when we're already busy and short on time. Like I said, we're all about great timing around here. With everything going on, I went for simple when making these coconut walnut granola bars. Obviously coconut shreds and walnuts; some dried dates for sweetness and binding, and a bit of oatmeal for bulk and keeping everything together. Throw it into a food processor, squish it into a baking dish, bake, and you've got some simple flavorful coconut walnut bars (with no added sugars)! I only made 5 bars this time since I wanted to try out the recipe, but you could easily scale up the recipe to increase efficiency. :)

What are some of your favorite granola ingredients?


Morsels of Life - Coconut Walnut Bars - Make your own super simple coconut walnut bars with dried dates for a bit of sweetness.

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Make your own super simple coconut walnut bars with dried dates for a bit of sweetness.

Prep time:
Cook time:
Total time:
Yield: 5 servings

Materials:

Mass Weight Volume Number Material Notes
56 grams 2 ounces 1/2 cup walnuts
46 grams 1.625 ounces 7 dried dates
1/2 cup oatmeal
1/4 cup coconut shreds I used unsweetened.
5/8 cup water


Methods:

Morsels of Life - Coconut Walnut Bars Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Coconut Walnut Bars Step 2 - Pulse together walnuts, coconut, and oatmeal until crumbly. 2. Pulse together walnuts, coconut, and oatmeal until crumbly.
Morsels of Life - Coconut Walnut Bars Step 3 - Add in dates, and continue to pulse together. 3. Add in dates, and continue to pulse together.
Morsels of Life - Coconut Walnut Bars Step 4 - Add in water until all materials stick together. 4. Add in water until all materials stick together.
Morsels of Life - Coconut Walnut Bars Step 5 - Press firmly into a greased baking dish. Bake at 325 for 15 minutes. 5. Press firmly into a greased baking dish. Bake at 325 for 15 minutes.

Morsels of Life - Coconut Walnut Bars - Make your own super simple coconut walnut bars with dried dates for a bit of sweetness.

Shared with: Full Plate Thursday, Artsy Fartsy Party, BFF Open House, Fiesta Friday, Saturday Sparks, Meal Plan Monday, Traffic Jam, What's for Dinner?, Hearth and Soul, Over the Moon, Tuesdays at Our Home, Inspire Me Monday, Farm Fresh Tuesday, Wine'd Down Wednesday, Homestead Blog Hop, Your Whims Wednesday, Party in Your PJs

Garlic Shrimp Pasta with Tomatoes and Greens

Tomatoes and greens flavored up with garlic and onion, then cooked with shrimp for a quick, easy, and tasty garlic shrimp pasta.

Morsels of Life - Garlic Shrimp Pasta with Tomatoes and Greens - Tomatoes and greens flavored up with garlic and onion, then cooked with shrimp for a quick, easy, and tasty garlic shrimp pasta.

Seaweed Cucumber Salad

Morsels of Life - Seaweed Cucumber Salad - Crisp cucumber, smooth sesame oil, tangy vinegar, and tantalizing seaweed makes for an unforgettable summer dish.

"Cool as a cucumber" takes on a new meaning with this great dish I "recently" found. As we're heading into warmer weather, I thought I'd make this cucumber salad. Cucumber salads are all more or less the same; though delicious, the formula can get a bit dull. This recipe from Sustainable Pantry, however has a decidedly Asian twist with the incorporation of sesame oil and seaweed. Don't let the seaweed turn you off; in addition to all the nutrients and health benefits seaweed provides, it has a wonderful flavor reminiscent of the ocean's bounty. This flavor, combined with the intoxicating aroma of sesame seed oil, makes for a multi-layered experience. The cucumbers bring their familiar cold crispness, contrasting the slightly chewy texture of the seaweed. Sesame seed oil, sweet cucumber, tart vinegar, and seaweed combine well for a distinct and enjoyable dish.

I used frozen hai dai (海帶) and dried wakame along with a little hijiki when I made this cucumber seaweed salad. Hai dai is a Chinese salted kelp, and the same one I used in Miso Soup and Bean Sprout Soup. (You can see what it looks like in those pictures.) It's the thicker kind you can usually find at the Asian grocery tied in knots or sliced. I'm not sure of the proper English name, but here's the Wikipedia link. Wakame is a Japanese seaweed often used in Miso Soup. For the Hai Dai, I just chopped it up, and for the wakame, I just crunched it up a bit more. I didn't rehydrate the wakame before using since I figured it'd be tastier if I let it hydrate in the cucumbers/rice vinegar/sesame oil instead of water. Plus, then you don't have to worry about draining the salad or having pools of liquid at the bottom since the seaweed will soak it up! Now, there's a multi-tasker. :)

What are your thoughts on seaweed?


Morsels of Life - Seaweed Cucumber Salad - Crisp cucumber, smooth sesame oil, tangy vinegar, and tantalizing seaweed makes for an unforgettable summer dish.

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Crisp cucumber, smooth sesame oil, tangy vinegar, and tantalizing seaweed makes for an unforgettable summer dish.

Prep time:
Cook time:
Total time:
Yield: 2 servings

Materials:

Mass Weight Volume Number Material Notes
1 cucumber, sliced and quartered
1 teaspoon sesame oil
1 tablespoon rice vinegar
seaweed to taste


Methods:

Morsels of Life - Seaweed Cucumber Salad Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Seaweed Cucumber Salad Step 2 - Combine all materials and shake together. 2. Combine all materials and shake together.

Morsels of Life - Seaweed Cucumber Salad - Crisp cucumber, smooth sesame oil, tangy vinegar, and tantalizing seaweed makes for an unforgettable summer dish.

Shared with: Full Plate Thursday, BFF Open House, Artsy Fartsy Party, Traffic Jam, Handmade and Otherwise, Meal Plan Monday, Saturday Sparks, What's for Dinner?, Over the Moon, Hearth and Soul, Tuesdays at Our Home, Inspire Me Monday, Your Whims Wednesday, Wine'd Down Wednesday, Party in Your PJs, Homestead Blog Hop

Tom Yum

Tom Yum Noodle Soup - a Thai style hot and sour soup with shrimp, tomatoes, and shiitake mushrooms.

Morsels of Life - Tom Yum - Tom Yum Noodle Soup - a Thai style hot and sour soup with shrimp, tomatoes, and shiitake mushrooms.

Asian Avocado Dip

Morsels of Life - Asian Avocado Dip - An Asian inspired gingery avocado dip perfect for veggies!

With the recent sales on avocado and my desire for some sort of dip or dressing, I thought I could make something similar to Asian Dressing, but thickened with avocado so we could use it more like a dip. (Although it still works as a thick, yummy dressing.) I also used quite a bit of ginger because it's yummy. :) To make the dip, just throw everything into a food processor or blender and process or blend until desired consistency reached. I used a food processor, and a blender would result in a slightly thinner feeling, but smoother dip.

What's your favorite Asian flavor?


Morsels of Life - Asian Avocado Dip - An Asian inspired gingery avocado dip perfect for veggies!

by

Prep time:
Cook time:
Total time:
Yield: 8 servings

Materials:

Mass Weight Volume Number Material Notes
28 grams 1 ounce 2 tablespoons rice vinegar Lemon or lime juice also make good substitutes.
31 grams 1.125 ounces 2 tablespoons soy sauce
8 grams 1/4 ounce 2 teaspoons sesame oil
6 grams 1/4 ounce 1 teaspoon honey mustard
3 grams 1/8 ounce 1 teaspoon onion, powdered
13 grams 1/2 ounce 2 tablespoons sesame seeds, toasted
13 grams 1/2 ounce 2 teaspoons honey
11 grams 3/8 ounce 2 teaspoons 2 cloves garlic, minced
55 grams 1.875 ounces ginger Sliced, grated, or minced will make the blending/processing easier.
3 grams 1/8 ounce chili pepper flakes
1 avocado


Methods:

Morsels of Life - Asian Avocado Dip Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Asian Avocado Dip Step 2 - Place all materials into food processor and process until desired texture reached. 2. Place all materials into food processor and process until desired texture reached.

Morsels of Life - Asian Avocado Dip - An Asian inspired gingery avocado dip perfect for veggies!

Shared with: Full Plate Thursday, Artsy Fartsy Party, Thursday Favorite Things, BFF Open House, Traffic Jam, Meal Plan Monday, Handmade and Otherwise, Fiesta Friday, Saturday Sparks, What's for Dinner?

Sticky Rice Rolls (飯糰)

Morsels of Life - Sticky Rice Rolls (飯糰) - Chewy sticky rice surrounding crunchy cracklins, shredded pork floss, and pickled veggies makes for some scrumptiously yummy, although not quite conventional sticky rice rolls.

Ever since my mom made us some Fan Tuan (飯糰), or Sticky Rice Rolls, Bert has been asking me to make him some. If you're like most people, you probably don't know what I'm talking about. Fan Tuan are a part of Chinese cuisine made by compressing glutinous rice around you tiao (油條), also known as a Chinese cruller or Chinese doughnut, and translated as a Chinese oil stick or Chinese fried breadstick. I wanted to make the more traditional savory version of these sticky rice rolls, so I included zha cai (榨菜) or pickled mustard stems and rou song (肉鬆) or shredded pork floss. However, I deviated from the traditional and used pork cracklins instead of you tiao. They're a lot easier to find around these parts, for one. Plus, they still provide that nice crunchy texture like the you tiao would. I've also had some Fan Tuan made with crumbled tortilla chips as a healthier alternative. If you have the materials on hand, these sticky rice rolls are actually fairly quick and easy to make. Just spread some rice (like making sushi rolls) on a piece of plastic wrap and then place your fillings down the middle and compress it all into a roll. I used a sushi mat to help form the roll. Leave the plastic wrap on until eating time to prevent the rice from drying out and hardening as well as a mess! It's certainly not the most photogenic food, but it does make up for it in yumminess. Enjoy with a nice cup of soy milk!

What's an unphotogenic food that more than makes up for it in yumminess?


Morsels of Life - Sticky Rice Rolls (飯糰) - Chewy sticky rice surrounding crunchy cracklins, shredded pork floss, and pickled veggies makes for some scrumptiously yummy, although not quite conventional sticky rice rolls.

by
Chewy sticky rice surrounding crunchy cracklins, shredded pork floss, and pickled veggies makes for some scrumptiously yummy, although not quite conventional sticky rice rolls.

Prep time:
Cook time:
Total time:
Yield: 6 servings

Materials:

Mass Weight Volume Number Material Notes
842 grams 29.75 ounces glutinous rice, soaked at least overnight and then drained
100 grams 3.5 ounces 1 small package pickled vegetables (榨菜)
25 grams 7/8 ounce pork cracklins
1 ounce shredded pork floss (肉鬆)


Methods:

Morsels of Life - Sticky Rice Rolls (飯糰) Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Sticky Rice Rolls (飯糰) Step 2 - Steam glutinous rice until kernels turn translucent. I like to use a bamboo steamer lined with cheesecloth or a flour sack towel. 2. Steam glutinous rice until kernels turn translucent. I like to use a bamboo steamer lined with cheesecloth or a flour sack towel.
Morsels of Life - Sticky Rice Rolls (飯糰) Step 3 - Place a layer of the sticky rice on plastic wrap. I like to place the plastic wrap on top of a bamboo sushi mat to help with step 4. Place some of each filling on top of the rice. 3. Place a layer of the sticky rice on plastic wrap. I like to place the plastic wrap on top of a bamboo sushi mat to help with step 4. Place some of each filling on top of the rice.
Morsels of Life - Sticky Rice Rolls (飯糰) Step 4 - Roll everything together, leaving the plastic wrap around the rice. You'll want to compress the roll at least a bit so it doesn't fall apart when you eat it. Serve with soy milk. 4. Roll everything together, leaving the plastic wrap around the rice. You'll want to compress the roll at least a bit so it doesn't fall apart when you eat it. Serve with soy milk.

Morsels of Life - Sticky Rice Rolls (飯糰) - Chewy sticky rice surrounding crunchy cracklins, shredded pork floss, and pickled veggies makes for some scrumptiously yummy, although not quite conventional sticky rice rolls.

Shared with: Full Plate Thursday, Artsy Fartsy Party, Thursday Favorite Things, BFF Open House, Traffic Jam, Saturday Sparks, Meal Plan Monday, Handmade and Otherwise, Fiesta Friday, What's for Dinner?, Over the Moon, Hearth and Soul, Farm Fresh Tuesday, Tuesdays at Our Home, Your Whims Wednesday, Homestead Blog Hop, Party in Your PJs

DIY Soy Milk

Morsels of Life - DIY Soy Milk - Ever wondered how to make your own soy milk? Find out how! It's simple and requires only two ingredients.

Since I'm not currently eating dairy, I needed to find an alternative to add to my favorite Chai tea. Even though there's a lot of alternatives these days, I'm most familiar with soy milk. Plus, I already had all the required materials on hand - all two of them! Can you guess what they are? Yep - soy beans and water. Really, that's it! I also added a bit of sugar, but you could easily leave it out. Or you could add in whatever flavors you like - chocolate, vanilla, etc. Once you've gathered your materials, just throw everything into the blender, and blend! The longer you blend, the smaller your soy bean pieces will get, and the stronger your soy milk will be. After blending, pour everything into a filter. I like to use a flour sack towel, and cheesecloth works too. I'll sometimes take the grounds and put those back into the blender with more water to get a bit more soy milk. You can do it a few times, but each time will be weaker than the previous time. Usually 2-4 times is good. However, it also depends on how strong you like your soy milk. I've found, generally speaking, the stuff you find at the Asian grocery will be stronger than the stuff at the American grocery. This soy milk tastes much more like the Asian variety. Once you've filtered the soy milk, bring it to a boil, and you're finished! I like adding sugar while heating, but you could also add your flavorings while blending.

What's your favorite milk alternative?


Morsels of Life - DIY Soy Milk - Ever wondered how to make your own soy milk? Find out how! It's simple and requires only two ingredients.

by
Ever wondered how to make your own soy milk? Find out how! It's simple and requires only two ingredients.

Prep time:
Cook time:
Total time:
Yield: 1/2 gallon

Materials:

Mass Weight Volume Number Material Notes
454 grams 1 pound soy beans, presoaked I think I started with about 1 cup of dried soy beans.
water The amount you use is variable. I usually just fill the blender mostly full after adding the beans. You can also start by making a strong soy milk and then diluting it down later.
sugar or other flavorings optional


Methods:

Morsels of Life - DIY Soy Milk Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - DIY Soy Milk Step 2 - Place pre-soaked soy beans into blender and add water. I usually fill the blender most of the way. 2. Place pre-soaked soy beans into blender and add water. I usually fill the blender most of the way.
Morsels of Life - DIY Soy Milk Step 3 - Blend until everything's all mixed up. 3. Blend until everything's all mixed up.
Morsels of Life - DIY Soy Milk Step 4 - Strain solids out. You can then put the solids back into the blender with more water to get more soy milk, but each time will result in a weaker soy milk. Bring your soy milk to a boil, and then simmer, stirring occasionally. I like to add the sugar here. 4. Strain solids out. You can then put the solids back into the blender with more water to get more soy milk, but each time will result in a weaker soy milk. Bring your soy milk to a boil, and then simmer, stirring occasionally. I like to add the sugar here.

Morsels of Life - DIY Soy Milk - Ever wondered how to make your own soy milk? Find out how! It's simple and requires only two ingredients.

Shared with: Full Plate Thursday, Artsy Fartsy Party, Thursday Favorite Things, BFF Open House, Friendship Friday, Meal Plan Monday, Saturday Sparks, Fiesta Friday, Handmade and Otherwise, Traffic Jam, What's for Dinner?, Over the Moon, Inspire Me Monday, Tuesdays at Our Home, Inspire Me Monday, Hearth and Soul, Inspire Me Monday, Farm Fresh Tuesday, Your Whims Wednesday, Party in Your PJs, Homestead Blog Hop

Lemony Pasta with Capers and Greens

A quick, light, and refreshing pasta with tilapia, greens, and a bit of lemon.

Morsels of Life - Lemony Pasta with Capers and Greens - A quick, light, and refreshing pasta with tilapia, greens, and a bit of lemon.