Forgiving Foods from Fox 5

Good Morning Everyone!

If you’re here for the first time from Good Day DC, welcome! I’d normally tell you to check out our calendar, but right now…well, everything is pretty much cancelled, so instead, check out our Facebook page and join us for some of our 11am free virtual classes Monday-Friday!

If you’re interested in more information about my book- which is a great read for anyone who wants to choose joy over fear- you can find it on Amazon, Barnes and Noble, or my website.

Now, on to the recipes!


1. Not Your Average Pizza

Just because you don’t have the ingredients to make traditional pizza doesn’t mean you can’t enjoy a slice! Whip up a batch of quick pizza crust and get creative! Some of our favorite toppings include:

-Spaghetti sauce, meatballs, Italian cheese blend, broccoli, and bell peppers

-Garlic butter sauce, ham lunchmeat, pineapple, bell peppers, and mozzarella

-Barbeque sauce, leftover chicken, cheddar cheese, and red or spring onions

-If you got all fancy with the Instacart, try pesto, cooked Italian sausage, ricotta cheese dollops, and a sprinkle of mozzarella

Be creative, and don’t let your leftovers go to waste!

Quick Pizza Crust

1 cup of tap-hot water (around 110 degrees)

1.5 Tablespoons of honey (or sugar)

1 packet of yeast (2 1/4 teaspoons) or if measuring from a jar, I actually like a full tablespoon, but either works!

1 Tablespoon of olive oil (or canola or vegetable, I wouldn’t use coconut, but any fairly neutral tasting one will do)

2 1/4 cups of flour

1 teaspoon of salt

Preheat your oven to 450 degrees. If you have a pizza stone, make sure that you follow the manufacturer’s directions on heating. Proof your yeast by combining the water, honey, and yeast and leaving to sit until bubbles form. This should take 5 minutes- any longer and your yeast has probably expired, so get a new pack and try again.

Once your yeast mixture is bubbly, add the remaining ingredients and stir to combine, then turn out on a floured surface and knead until the dough is smooth, adding up to a 1/2 cup of additional flour only if you need it.

You CAN let this dough rise for 30 minutes for a fluffier crust, or you can just roll it out now to the shape you want (or multiple shapes you want, if everyone’s picking their own toppings!). Prick with a fork to prevent bubbles, and pre-bake for 5 minutes. Remove, top, and then bake again for 15 minutes or so until everything looks delicious. For a crispier crust, put your pizzas on the bottom rack of the oven.


2. Beef Optional Bulgogi

Traditional bulgogi is made with thinly-sliced beef, before any purists come after me! This less-expensive at home version has a ton of flavor from the sauce, and can therefore be made with ground beef, ground turkey, ground chicken, or whatever you have kicking around. I haven’t tried it with gamier meats because I don’t like them in general, but if you have some venison or lamb in your freezer and try it, I’d love to know how it goes! Whatever you make, brown up one pound until it is fully cooked, drain, and then you’ll combine it with:

1/4 Cup Sweetener (honey, brown sugar, or even white sugar)

1/4 Cup Soy Sauce (this is a great time to use all those packets in your drawer up!)

1 Tablespoon Sesame Oil (I like toasted, but if you don’t have sesame oil, you can steal some oil off the top of your tahini, or, if you don’t have that, peanut oil, olive oil, whatever you’ve got will be fine)

1/2 Tablespoon Gochujang (or crushed red paper flakes, or chili sauce, or whatever you’d like to use for some spice)

1/4 teaspoon of ground ginger powder (you can use fresh if you have it!)

1/4 teaspoon of lemongrass (if you have it- I have a tube in my fridge and love it! I don’t think it’s actually traditional, though.)

I actually like to mix this up the day before and let everything hang out in the fridge. Before serving, reheat, and you can top it with green onions and sesame seeds, if you like. This can be served over rice, or it can be made into lettuce wraps, which is what we did in the picture above. If you’re using turkey or chicken, you can make 1 1/2 or 2 times the sauce to add extra flavor, if you want, but I generally find that I just need a tablespoon or two of extra soy sauce for salt.

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3. Creamy Pot Pie Soup

This soup is creamy and delicious, and again, tastes good with any protein (or really, any additional veggies!). You can use ground beef, cubed chicken, chunks of turkey, or even mushrooms would be tasty! This is credit to my sister-in-law’s family, who introduced me to it at her bridal shower!

1 Medium Onion, chopped (probably the only thing I wouldn’t skip!)

2 Ribs Celery, sliced (optional, but tasty!)

2 White Potatoes, peeled and cubed (you can use frozen cubed hash browns!)

3-4 Carrots, peeled and sliced into coins (or, use a bag of frozen peas and carrots and just add it later in the cooking process)

2 Tablespoons of butter (or olive oil, if you’re out of butter)

1 Carton of Chicken Broth (that’s 4 cups, if you need to make it- if you have to use bullion cubes, don’t add additional salt until you taste it. I recommend “Better Than Bullion” over the cubes, but you can’t always get what you want right now!)

2 Cups of cubed, cooked chicken or cubed, cooked turkey or cooked ground beef crumble or sauteed mushrooms

2 Tablespoons of parsley (dry or fresh, or skip it if you’re adding peas)

1/4 cup of flour

1 Package of Cream Cheese, cubed

1 Cup of Milk

Salt and pepper to taste

Saute the onion in butter, add the broth, carrots (if using fresh) and potatoes, bring to a boil and reduce to a simmer until the veggies are cooked. Combine the milk and flour until smooth and add this with the remaining ingredients except the cream cheese and boil for two minutes. Once it’s done boiling, reduce the heat to medium and add the cream cheese. Stir until melted. Adjust the seasoning, and serve.


4. Fruit(s) of Choice Crumble

Depending on how much you panic-shopped, you may find yourself with fruit that’s going to turn bad on you. Or, if you’re like me and you didn’t panic shop, you’re now stuck with the leftovers. Whatever. You can still make this crumble for a comforting treat. Frozen fruit, fresh fruit, a combination of fruit, it’s all good. I don’t recommend any fruit you wouldn’t ever cook (so no citrus fruits, no bananas), but other than that, combine away! Don’t have regular oatmeal? Great! Mix 6 packets of flavored oatmeal (I like Cinnamon Spice or Maple Brown Sugar) with 1/4 cup of melted butter or coconut oil. Ta-da! Crumble!

6 Cups of Fruit (make it relatively the same size, fresh or frozen, doesn’t matter)

2 Tablespoons Flour (you might want to increase this to 3 Tablespoons if you’re using juicier fruits like peaches)

2-3 Tablespoons of Sugar (if you’re using really tart fruit, like blackberries, feel free to increase this by a Tablespoon)

1 Tablespoon Citrus Juice (lemon, lime, even orange)

Mix these ingredients together, place in the bottom of a greased baking dish (8×8 square works great!) and top with:

3/4 Cup of Flour

1/3 Cup packed Brown Sugar plus 2 Tablespoons

1/4 teaspoon Salt

6 Tablespoons Butter or Coconut Oil

Optional: Walnuts or pecans, chopped- about 1/4 cup. You can also add shredded coconut, if you like!

Combine all ingredients and mix until coarse crumbs form. Top the fruit with this mixture. Bake at 375 for 35-40 minutes until everything is bubbly and delicious! It’s extra yummy with vanilla ice cream or whipped cream, but use what you have!


Hope this helps you with the limited grocery shopping we can do these days! Enjoy being creative!