‘The Foodening’

Snowzilla 2016: A Timelapse

Posted: 26th January 2016 by doomthings in The Foodening
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Chicken Pot Pie

Posted: 15th November 2014 by doomthings in Dinner, The Foodening
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We wanted comfort food and we wanted meat pie.  The first homemade chicken pot pie we’ve ever had is what happened.  We’re feeling fat and sassy.

Chicken Pot Pie

Goo Ingredients (adapted from The Pioneer Woman)

  • 2 boneless chicken breasts, uncooked and cubed
  • 4 tbsp butter
  • 1/2 cup diced onions
  • 2 cloves garlic, crushed
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 4 yukon potatoes, cubed (or about 1 russet potato)
  • 1/4 cup flour
  • 3 cups chicken stock
  • splash of white wine
  • 1/4 cup half-and-half or heavy cream
  • 1/4 tsp tumeric
  • salt and pepper, to taste
  • 1 tbsp parsley flakes, or to taste
  • dash of cayenne pepper

Pie Crust Ingredients

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 2/3 cup unsalted butter, cold
  • ~8 tbsp cold water

How to Make the Pie Crust

  1. Combine flour and salt in a food processor.
  2. Cut butter into cubes and process with the dry mixture until large crumbs form.
  3. Slowly add water until soft dough forms.
  4. Press out onto flat surface as far as possible.
  5. Fold dough in half, cut dough slab into 2 equal pieces, and roll out both pieces to larger than the size of your dish.


  1. Make the pie crust, place one rolled-out piece in an 8- or 9-inch dish.  Set the other piece aside.
  2. Place chicken in a saucepan and fill with water, just enough to cover the chicken.  Boil for 15 minutes.
  3. In a large pot, melt butter over medium-high heat, then add the onions, garlic, carrots, and celery.  Cook until onions are translucent.
  4. Add chicken and flour, stirring until combined.  Let cook about 1 minute.
  5. Add chicken stock and wine.  Stir until starts to thicken.
  6. Add turmeric, thyme, parsley flakes and cayenne pepper.  Add salt and pepper to taste.  Stir until combined.
  7. Add cream and stir until thickened and bubbly.
  8. Pour mixture into pie dough-lined dish.
  9. Place other dough piece on top of dish, folding under the bottom edges and pressing to seal.
  10. Cut small vents into the top crust.
  11. Brush top crust with an egg- or milk-wash if desired.
  12. Bake at 375 degrees for 25 to 30 minutes or until filling is bubbly.

p.s.  This makes a killer leftover.

Vegan Chocolate Cheesecake

Posted: 13th October 2014 by doomthings in Dessert, The Foodening

I must begin by noting that I am unapologetically opposed to vegan dishes “because it’s healthier”.  If you need to supplement your food with weird things to get the taste and texture of animal products, you should probably just eat the animal products, because many of them were meant to be eaten.  If you’re philosophically opposed to eating them, eat organic/grass-fed/whatever makes you happy.  Humans need animal proteins.

That said, I tried this recipe because it was by far one of my most re-pinned pins.   I’m not sure why this is such a popular recipe.  It’s kind of bitter, some of the ingredients are mega expensive (and I won’t use the leftovers), and it’s definitely not good for you (remember, vegan does not necessarily equal healthier).  All the people who tried mine said they’d eat it if it was there, but wouldn’t make or request it.  They figured if they were going to have a cheese-cake style dessert, they’d go for real cheesecake.  Now, if you are lactose intolerant (as one of my taste testers is) and want something cheesecake-like, this is definitely for you, so I say go for it!!  Let’s put it this way:  there are a lot of leftovers and I can’t get rid of them.

Vegan Chocolate Cheesecake | doomthings

This recipe uses a 8- or 9-inch spring form pan.  The original recipe is half the amount and made in half-pint mason jars.

Ingredients (adapted from The Bojon Gourmet)


  • 1 1/2 cups almonds
  • 6 tbsp cocoa powder
  • 1/4 tsp salt
  • 3 tbsp maple syrup


  • 2 cups soaked cashews
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 6 tbsp cocoa powder
  • 4 tsp lemon juice
  • 1/2 cup + 1/4 cup water
  • 1/2 cup + 1/4 cup coconut oil, melted


  • 4 tbsp coconut oil
  • 4 tbsp maple syrup
  • 4 tbsp cocoa powder
  • 1/4 tsp vanilla extract



  1. Process almonds until fine.
  2. Add in maple syrup.
  3. Press into bottom of spring form pan.


  1. Soak cashews for at least 4 hours, drain and rinse.
  2. Process syrup, cashews, vanilla, salt, cocoa powder, and lemon juice.
  3. Drizzle in water, then oil, process until well blended.
  4. Spread on crust.


  1. Combine all ingredients in bowl.
  2. Place over simmering water and whisk until oil is melted and mixture is smooth.
  3. Drop by spoonfuls onto case, swirl w/toothpick.

*Cover and chill overnight.  Let stand at room temperature for around 15 minutes before cutting to serve.

Naan Part Deux

Posted: 17th May 2014 by doomthings in The Foodening

In our quest for the perfect naan, I present the most fluffy version to date.  My sister insisted the consistency of this batch matched the kind she gets frozen from Costco.  I’d say that’s a success!  It’s still not as fluffy as I’d like, but we’re SO CLOSE.  IT’S SO FLUFFY!!!!

Naan Part Deux | doomthings

Ingredients (adapted from Home Cooking Adventure):

  • 2 1/2 tsp dry active yeast
  • 1 tbsp brown sugar
  • 1/2 cup warm water
  • 4 cups flour
  • 1 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1 cup plain yogurt (I used greek)
  • 5 tbsp melted butter (ghee is preferable but I was too lazy to make it)


  1. Combine sugar with yeast and dissolve in the warm water.  Let sit about 10 minutes, or until foamy.
  2. In the meantime, sift together flour, salt, and baking soda.
  3. Add yogurt, butter (or ghee), and foamy yeast mixture and stir until soft dough forms.  Knead until dough pulls away from bowl.  Add water or flour as needed if dough is too dry or too sticky.
  4. Cover with plastic wrap and let sit for 1 – 2 hours, or until doubled in size.
  5. Punch down dough and knead on a floured surface for about 4 minutes.*
  6. Cut dough into 8 pieces, cover and let sit for 30 – 45 more minutes.
  7. Roll each piece into an oval about 6 – 8 inches long.**
  8. Brush one side of naan with extra melted butter and place in a cast iron skillet on medium to medium high.
  9. Once the naan starts to bubble all over (roughly 1 minute), flip over and cook about 1 more minute or until the bottom starts to brown.
  10. Repeat step 9 for each dough oval.

*I realized while writing this that I missed this step.  I’m curious to see how this will change the consistency of the naan.  I will update when I make it again.

**It is recommended that you don’t roll back and forth, stretch/roll out from the middle in one go.  I didn’t quite follow this, but there’s really no other way to roll it out well.

Grilled Pizza

Posted: 28th April 2014 by doomthings in Dinner, Lunch, The Foodening
Tags: , ,

This post is a tribute to my sister and brother in-law-in-law.  The first time we went to the beach with them they made the most AMAZING grilled pizza.  I finally purchased the book they used and tried it for myself (see THIS post; also follow the authors blog posts on http://www.fornobravo.com/pizzaquest/).  I don’t think I did as good a job as they did (see why after the recipe), but it was yummo none-the-less and I stuffed my face with it. 

Grilled Pizza | doomthings

PSA:  You will be full.  You will eat more.  Go stuff your face.  STUFF IT!


  •  5 cups flour
  • 1 tbsp sugar
  • 2 tsp salt (or 3 1/2 tsp kosher salt)
  • 1 1/4 tsp active dry yeast
  • 1 1/2 tbsp olive oil
  • 1 3/4 cups water, room temperature

Make the Dough:

  1. Combine water, yeast, and a pinch of sugar and let sit until foamy (about 10 minutes).
  2. Add in the olive oil.
  3. Mix in the flour, sugar, and salt until dough forms a coarse ball.
  4. Let sit for about 4 minutes.
  5. Mix until dough until dough stops sticking to the bowl.
  6. Divide the dough into 6 equal pieces.
  7. Round each piece into a ball and brush each ball with olive oil.
  8. Place each ball inside its own zippered freezer gallon bag, adding about 1 tsp of olive oil to each bag.
  9. Let bags sit at room temperature for 30 minutes, then refrigerate overnight (or at least 3 hours).
  10. Remove the dough from the fridge and let sit at least 2 hours before use.

Grill the Pizza:

  1. No less than 3 hours before grilling, take the doughs out of the refrigerator.
  2. Pour 2 tbsp olive oil (per dough) into a sheet pan.
  3. Roll the doughs in the olive oil and let sit on the pan for 2 hours.
  4. Roll out the doughs, to a thickness of around 1/8 inch without tearing it, with a rolling pin (in olive oil),  return to sheet pan, and make sure the dough is covered in olive oil.
  5. Set up your grill with a hot side and cool side (for charcoal grill, graduate the coals so they’re close to the grate on one side and nearly empty on the other side).
  6. Clean the grate and spray with olive oil (so the dough is less likely to stick).
  7. Carefully lay the prepared dough on the hot side.
  8. The dough will begin to bubble within 30 to 60 seconds; once it begins to char, flip the dough over and place on the cooler side of the grill.
  9. Immediately brush the surface with olive oil and put on the toppings (you’ll need less cheese than on a traditional oven pizza).
  10. Close the grill lid (keep the vents open) and let sit for 3 to 6 more minutes until toppings cook and cheese melts.
  11. The pizza is ready when the cheese is melted and the underside is slightly charred.
  12. Repeat for the remaining doughs!

You’ll notice in the picture, the crust doesn’t look like crust at all.  In fact, it looks like unleavened flatbread (which is still delicious, by the way).  Don’t freak out if this happens to you, it’ll still taste yummilicious.  I theorize this happened because of one of two things (or both of them): 

  1. The yeast didn’t proof properly because it was old.  It looked like it was trying to get foamy, but didn’t have that delicious yeast-bread smell.  I clearly went with it anyway.
  2. I actually forgot to let the dough sit for 30 minutes before putting it in the fridge, so it didn’t get to rise enough (which, honestly, may not have happened because of reason number 1). 

– 10 charma, + 15 persistance