Pantry Pizza

Hello! We almost didn’t post today (yikes) but we thought we’d put out some content especially for our 4 faithful readers! Hi mom! It’s me, your daughter! Anyways… Corynn and I have been kicking booty at writing papers and are thrilled to be LIVING TOGETHER next year along with each of our current roommates! Obviously that means producing content will be easier (might need to bite my tongue, we’ll see how this goes haha)!

This week was probably the most draining week I’ve ever had in my entire educational career. I pulled two all-nighters trying to write papers and get them submitted in time… two too many if you ask me. Four papers, two presentations, and one artistic interpretation down, one paper, one presentation and two exams to go. 

While I learned a lot about a bunch of different subjects, I definitely would’ve appreciated a few extra hours of sleep here and there. I had so much caffeine pumping wildly through my body, it’s ridiculous. Ask me about anxiety disorders in adolescents with autism spectrum disorder, or Psalm 63, or even the inherent value that This is Us has on our culture and I’ll drop some knowledge. Actually please don’t, this entire week is a blur and all I remember is frustration and hopelessness.

Yikes that was as deep as corn and quiche will probably ever go. 

Anyways… When I went grocery shopping at Trader Joe’s for this week’s groceries—which I nearly inhaled completely by day 3 but that’s not the point— I saw a bag of pizza dough. I thought to myself, “why the heck not?!” I bought that thing AND my favorite mini San Marzano tomatoes (which I wrote about in the pasta sauce article!) along with a bunch of other pizza fixings. Except when I think about it, I only bought mozzarella and garlic… 

Okay, look I know I didn’t buy sauce because I had every intention to make it myself, but it would’ve added another 25 minutes to my already busy pizza to-do list. I had to pull out the dough from the fridge and let it rest for 30 minutes, prep all the toppings, stretch the dough, and assemble. On top of that, I was getting a little cranky because I hadn’t eaten much that day. 

Over a period of 30 minutes, not including the 30 minutes the dough needed to rest, I spent time stretching the dough to fit a big ol’ sheet pan bc I didn’t want a big clean up… not lazy, just practical. Turns out the tomatoes spewed out a bunch of juices, so clean-up was still a bit time-consuming, which in hindsight makes a lot of sense… duh.

You might’ve noticed that I didn’t buy any sauce. I had every intention in the world of making the sauce I posted about a month or so ago. BUT, as I stated earlier, I was so so hungry and cranky I needed to consume some sort of edible material STAT. With that being said, I didn’t put any sauce on my pizza, so can it really be called a pizza? Let me know at

This flatbread is super easy to make. I find that the Trader Joe’s pizza dough doesn’t cook quite all the way if you leave it pretty thick and you don’t blind bake before you add the toppings. So, before I added the toppings, I oiled it up with a little olive oil and baked for 10 minutes. 

After 10 minutes, I pulled it out and topped it with slices of garlic, salt, pepper, fresh mozza, red pepper flakes, and mini San Marzano tomato halves. I stuck it back in the oven for about 25 minutes or until everything was a beautiful toasty brown color and the cheese was bubbling. Of course you can get creative with it, but that’s all I had in my pantry, readily available. As a poor college student, I just gathered up whatever was in my pantry and threw it on the dough. Not the chocolate chips and sprinkles though… Enjoy!


Hello, this is Jennifer! This week, we finally bring to you our special post we’ve been hinting about! Once again, many apologies for not posting for a little bit. These last few weeks of school have been and will be kicking me in the butt and I’m sure Corynn’s butt is being kicked as well. I’m definitely glad to be in the swing of things again, so look out for new posts every week again. 

In honor of National Sourdough Bread day a few weeks ago, we thought we would finally release the post everyone has been waiting so patiently for. Corynn and I have a friend here at APU named Tim. If any of you know him, you know that he is a master sourdough baker.

Tim reached out to us and told us he’d teach us how to make sourdough bread. Corynn and I were so excited. And I mean SO excited. Now, because sourdough is a pretty complex project, this post is not a recipe, but a recollection of our experience that day.

Corynn cutting into that bad boy!

It was a pretty rainy day, so when I went over to his apartment I immediately felt warm and cozy. I thought his heater was on but it turns out it was actually his oven turned up to 500 degrees. (*Note: I said ‘I’ because Corynn is always late but we still love her) He had everything set up for us on his dining table and so Tim got me started on my very own loaf! He had me measure water and flour into a bowl for the autolyse stage. 

Then we waited. As it turns out, making bread is just a whole lot of waiting, still very exciting of course. In the mean time, Corynn finally got her butt across campus and into Tim’s makeshift bakery… also known as his kitchen. Corynn got started on her loaf and while we waited, we just hung out and chatted. The next stage was adding the starter and salt.

Starter is a mixture of water and wheat flour which then becomes a natural yeast. Let me just say, making your own starter is one heck of a process. After the whole experience with Tim, I was inspired to get on the homemade sourdough train, so I researched and began making my own jar of starter. It requires a lot of love and care… like almost as much love and care as you would give a child probably… I mean I’m no parent, but I think it is safe to assume. When you’re first starting out, you have to feed your starter about twice a day. That whole process requires you to dump out a great portion of the flour and water goop and add more water and flour.

my starter!

Back to bread. Now after adding the starter and salt, the next step is a series of stretches and folds. I guess you could say it’s yoga for the dough… Dough-ga…? Ah never mind. So throughout a period of a few hours, you have to grab your dough and stretch it out and fold it over itself. This happens every 30-45 minutes or so (If I’m being honest, I can’t remember how long in between).

But, in the mean time is a lot of waiting. In that time, Tim showed us his cookbooks about bread and another on fermentation by René Redzepi, who just so happens to be my all time favorite chef. I just want to say I was so excited when he pulled out that book because I recognized it immediately. We also watched Youtube videos of cute elderly Japanese women being interviewed about traditional dishes they make. 

Tim also had prepared a few loaves for us to bake and eat while we were at his apartment. Corynn and I learned about how to finish off the loaf and the baking process. It was one heck of a wholesome experience and it makes me happy to think about the beautiful loaf I made and handed off to my family to inhale. I went back home and stole the second Le Creuset dutch oven in the Kishi household.

This weekend, I just tried to bake a loaf myself for the very first time. Unfortunately, it was dense and the crumb made me sad to look at. Maybe I didn’t stretch and fold enough, or my starter wasn’t quite ready for me. BUT, the outside was beautiful and it tasted good! I’ll be trying again soon. Thanks for reading! 

my dense loaf … yikes.

Summery Green Spring Rolls

Well hello fine friends!! 

Welcome back!! Sorry for the long posting hiatus…Jennifer and I have been crazy busy these last couple weeks as classwork is piling up! And on top of that we’ve managed to just get busier with all other responsibilities!

We are excited to be back though and today I’ve got a fun and light recipe perfect for the warmer months ahead!! It was in the 80’s last weekend and I was in HEAVEN. I think I can officially declare myself a summer weather gal. My LA weather-spoiled soul was craving some sunshine after some dreary rainy months. So without further ado…here is the recipe for summery kale avocado spring rolls with some delish coconut amino dipping sauce!! 

Spring Rolls:

rice paper wraps

1 avocado

1/2 red or white onion

2 cups finely sliced and massaged kale (sprinkle sea salt and massage with fingers)

sesame seeds


4 Tbsp Coconut Aminos

1/2 tsp garlic powder

1/4 tsp ginger powder

1 tsp lime juice 

a couple drops of sesame oil 


  1. Boil water on stove and pour into a wide baking dish
  2. Prepare all spring roll fillings (thinly slice avocado, onion, and kale)
  3. Once the water has cooled a tad, place your first rice paper wrap in the dish and let soften (about twenty seconds)
  4. Place the wrap on a plate and sprinkle some sesame seeds
  5. Top with fillings and tightly wrap like a burrito
  6. Repeat until you have as many spring rolls as you’d like!
  7. Whisk all sauce ingredients together
  8. Dip those rolls and enjoy! 

San Marzano, the Best Tomato

These babies are SOLID GOLD!

Hello and happy belated Galentine’s Day and National Random Act of Kindness Day! My friends and I celebrated by going to a Korean spa (we got naked and sweaty) and eating a hefty Korean soft tofu soup. Our wallets are screaming, “help” but our bellies are happy as can be. I’m not even joking, I walked out of that restaurant looking like a pregnant woman who was about 5 months along.

My weeks are getting busier and busier but break is only two weeks away! I can’t wait to get back to West LA/Santa Monica for all the good eats and the WEDNESDAY SANTA MONICA FARMER’S MARKET. Ugh, I’ve missed that market. 

This week, I’ll be sharing a tomato-based pasta sauce with you! It’s buttery, glossy and so darn good! If you don’t already know this by now, I really love pasta. My favorite pasta sauces require white wine, but I’m not quite 21 yet (7 months away!!!!). I can’t make any of my good pasta dishes when I’m at school, but you bet when I go home, I get my parents in on it. They’re 21+ (yes, hard to believe I know) and have become my official dealers. Ah don’t you worry, they know I only use white wine to cook!

My sauce, as mentioned above, is tomato-based. My favorite tomatoes in the entire world are the mini San Marzano plum tomatoes in the red bag with the handle at (you guessed it!) Trader Joe’s. They are beautifully sweet and make for a great tasting sauce with a lot of depth. Sweet, salty, a little acidic. Trader Joe’s, I know you don’t sponsor, but send us some goods because we love you and we are poor college students.

Anyways, here is my recipe for San Marzano Tomato Sauce:

The sauce is coming together, and yes I did take the pot off the stove to take this photo.
  • 1 bag of San Marzano Plum tomatoes from TJ’s
  • Olive oil
  • 1/4 cup white wine *optional
  • 1 medium shallots or 1/2 a medium onion
  • 5+ cloves of garlic (I say ‘+’ because let’s be real. Garlic is delicious and there’s no such thing as too much garlic)
  • 2 tablespoons of unsalted butter 
  • Salt and pepper to taste

*SALT DISCLAIMER: if you’re using this sauce for pasta, your heavily salted pasta water will do the trick. Save about 1/2 a cup of that starchy, salty goodness (because your pasta liquid should be saltier than you might think) and add that to the sauce at the end to help it cling to the noodles!

Prep: Roughly chop aromatics (garlic, shallots, onion) and halve tomatoes (this will prevent the tomatoes from actually exploding because the heat makes the tomatoes want to expand and eventually the little tomato skins can’t take it anymore).

Sweat the garlic and shallots or onion in a tablespoon of olive oil until soft but not browned! Add wine and tomatoes until softened. Once tomatoes are a bit softer, add butter, salt and pepper. Let the sauce come together. The tomatoes will break apart and the butter, wine and tomatoes will come together like one big happy family. Towards the end of cooking, add the starchy pasta water and mix with noodles!

Putting the sauce to good use! Also PARM! Ugh, yum.

Now, I didn’t include this in the actual recipe because I just wanted to give you a base, but I love to add things into the sauce. Spinach and mushrooms are good additions and you can always include some sort of protein. I have not tried this yet, but use it as a pizza sauce! I hope you use my recipe and my instagram direct messages are always open for questions, comments and whatever the heck else you need! If you make this, please let me know!

A Sun Butter Cup and Hot Cocoa Party

Welcome back my foodie friends!! Today is ANOTHER rainy day in LA which is strange because, well, it’s LA. As I was born and raised here, the dreariness is getting to me (go easy on me all you Washington rain masters). The best coping mechanism for the weather blues is a hot cup of frothy chocolatey something, right? Now I know this is the second frothy drink recipe I will be sharing with you in under a month, but bear with me because it is WORTH it. It incorporates my most recent obsession—sun butter. Yeah das right baby. Smooth, creamy, nutty sun butter that combines with chocolate in the most heavenly manner. And a bonus, its cheaper than most nut butters because—seedssss. So, join me with a cup of this frothy goodness next to a window freckled with water droplets. And because I love you, I’ve provided a bonus recipe for a chocolate sun butter cup to go with your cocoa (or not because its pretty rich and chocolate on chocolate is a lot but also I had both in one sitting so I support it).

Here we go!! 

look at that foammmmm

Sun butter Cup Cocoa


  • 1 Tbsp sun butter
  • 1 Cup hot water
  • 1 Tbsp cacao 
  • 1 heaping Tbsp coconut sugar (or any sweetener of your choice)

…plop it all in a blender and blend until frothy!! 

Optional add-ins: cinnamon, sea salt, vanilla extract, coconut butter, whatevaaa you want 

Yep, thats it…SUPER simple! 

Now for the sun butter cups!


  • 1 Tbsp melted coconut butter
  • 1 Tbsp cacao
  • 1 Tbsp coconut sugar 
  • 1 Tbsp sun butter 

Mix up the coconut butter, cacao, and coconut sugar. Pour half the mixture into a cupcake mold, add the sun butter in the middle, and finish it off with the rest of the cacao mixture. Sprinkle some sea salt on top if you fancy that kinda thing! Oh, and toss that baby in the freezer! She’ll be good to go in a minute or less!

Rain or Shine Farmer’s Market Salad

Hello! Another week has gone by, so here we are with another blog post! This weekend we knocked out two posts, the first one being the one you are currently reading and the second one is a surprise collaboration with one of our pals here at APU. We won’t reveal his name quite yet, because it will be a dead giveaway to all you APU friends. It might be my favorite post we’ve ever done and will ever do… you’ll just have to wait to find out because we won’t spill the beans… haha get it?

Anyways, on Saturday mornings, East Pasadena hosts a farmer’s market that Corynn and I have been to a couple times now. If you can’t tell by now, we are quite possibly too obsessed with farmer’s markets. But, this particular Saturday morning was definitely off to a rough start. I woke up to a call from Corynn asking if I was ready to leave. We had planned to leave at 9 am to give us enough time to get the two posts done because the second one was going to take a bit of time (okay, seriously no more hints). I had planned on getting up early to shower and get some work done before we left but at that point, I just threw clothes on, brushed my teeth and ran out the door.

It was only sprinkling when we left APU, but as soon as we arrived at the market, it was pouring. We walked around, hopping from tent to tent to stay dry and came across a wonderful stand where we purchased the majority of our produce. SO MANY ROOT VEGGIES. After the market, Corynn and I both went to our own homes and made our farmer’s market salads!

Jennifer’s Salad:

Radishes with a Lemon-Dill Greek yogi dressing (hmm is yogi the right word choice? I didn’t mean to add the yoga reference. I definitely don’t do yoga)

(Serves one but there’s more than enough dressing, so I guess you could always chop up some more radishes…)

Chop 1 bunch of radishes

* sliced with a mandolin or chopped in chunks


  • 1 cup of plain Greek Yogurt
  • About a tablespoon of dill (is this an accurate form measurement for dill? Who even knows)
  • Juice from ½ a medium size lemon
  • A pinch of salt
  • Sweetener of choice to taste

Mix dressing together. Plate radishes and dressing in whatever way you please. I did a swoosh of dressing on the plate and strategically placed the radishes on top. Add salt (I used flaky sea salt) and pepper to the radishes and a nice drizzle of finishing oil.  

Corynn’s Salad:

Tangy Citrus Market Salad

  1. Massage a couple leaves of purple cabbage in a quickie dressing made up of…
  • 1 Garlic clove
  • Balsamic vinegar
  • Olive oil
  • Salt
  • Juice of a tangy mandarin orange

2. Add 1 sliced tangy mandarin orange, ⅓ of a crisp tart apple thinly sliced, ¼ c thinly sliced red onion, 4 thinly sliced colorful radishes (gotta get your aesthetic game on), ½ of one (you guessed it) thinly sliced avocado.

3. And for an extra crunch and nutritional boost, load that baby with some seeds! I added chia, sunflower, and sesame seeds.

Unintentional Vegan Sweet Potato Tacos

the goods!

Hiya, it’s Jennifer! This semester has been a particularly busy one! I didn’t quite understand how much time and effort went into running a blog but boy, is it a lot… especially on top of school and this new internship I just started a few weeks ago! I’m not complaining though, I am having the time of my life. I’m taking really interesting classes, my job is a dream, and this blog is a blast!

My roommate left for Chicago on Friday and I never really realized how comforting it is to just be in the presence of another human body. So naturally, little ol’ lonely me decided to host a little dinner for a few pals and knock out my blog post at the same time! I had been thinking and planning out what to post ever since we started this blog and currently have a running list of ideas in the notes app of my phone. Of course, everything you plan out doesn’t always go as follows!

A week ago, I went on a hike with some buddies from my High Sierra study away cohort and spent a large portion of the grueling hike chatting about food. One of the guys asked about the blog and asked if there was anything on it that he’d actually want to eat… as a joke. I said, “heck yeah I’m posting something this week that you would totally eat.” But if I’m going to be completely honest, I didn’t have a single idea in mind, I just wanted more people to read the blog. 

Anyways, this week I decided to make some sweet potato tacos that are unintentionally vegan. I guess these are actually yams, but doesn’t sweet potato taco sound better than yam taco? It does. 100%. Also, as I was creating the recipe and cooking up a storm while my friends were over, one of them pointed out that the meal was vegan… well except for the tortilla, which you can sub out for a vegan option (I apologize. this post is so deceptive and full of lies. First the yams and now the tortillas?!). Now I know this is Corynn’s realm of expertise, but I want to remind you that it was an accident! Either way, I got really excited and texted Corynn immediately. 

I also want to point out that taco toppings are so important. I set out an array of toppings which included the following: tahini slaw, avocado chunks, salsa, lime wedges, salsa and a special treat of pickled red onions brought by my dear friend, Lauren! The corn tortillas are from Trader Joe’s and have definitely made their way into my list of favorites! The salsa is also from Trader Joe’s!

Here is my recipe for unintentional vegan SPTs:
sweet potato filling:

  • cubed garnet yams (3 med size feeds 4)
  • 1/2 tsp cayenne
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1/2 tsp cinnamon 
  • 2 tablespoons of oil (I used olive, but I’m sure other types of oils would work too!)

Peel and chop the yams into cubes about the size of chocolate chunks (sorry, this is the first thing that popped into my head when I thought of what to compare). Toss all ingredients together in a bowl and place on a parchment or foil lined baking sheet. Crowd the baking sheet for soft, steamed pieces, but don’t crowd the pan for crispy pieces. Bake at 375 degrees for about 20 min or until fully cooked. 

Tahini Slaw:

  • 1 head of shredded cabbage (med size works)
  • Dressing: 3 tablespoons of tahini, salt and pepper to taste, sugar or sweetener of choice to taste, and about 1/3 cup of water. 

In a small bowl, add tahini, salt and pepper, and water. Whisk together until emulsified and add water one teaspoon at a time until the consistency of an average dressing. Add cabbage into a large bowl, followed by the tahini dressing, and toss together. 

Heat the tortillas in a dry pan on med/low heat about 20 seconds each side. 

Get creative with all your toppings, and if I missed anything or you have any ideas, I am always open to more knowledge! Send something in the Contact Us page or my Instagram direct messages (@jenniferifer)! Serve family style because that’s the only way to do sweet potato tacos if we’re all going to be on the same page now.

Thanks for reading! We have some exciting posts planned for you (for realsies. Like ACTUALLY planned posts)… and I’m listing all the Trader Joe’s brand items I used in this recipe!

Trader Joe’s items:

  • Corn & Wheat tortillas
  • Salsa Verde
  • Tahini