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.

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!

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

The Matcha-Berry Thing…

left: Corynn’s tart, right: Jennifer’s tart

Hey faithful readers of our little blog! It’s Jennifer just barely making it out of these insane past few days. You know it’s going to be a packed semester when your second day consists of you already working on the homework for the class you have in a half hour… This week Corynn and I started our spring semester! It has definitely been a crazy busy week for us, so this post really provided us with some culinary therapy. If we’re going to be completely honest, we struggled a little trying to figure out what exactly to post. We didn’t want to take on too much, but we also didn’t want to give you a dry post…

Last minute, Corynn came up with this genius idea of tarts. The idea of tarts isn’t even the most genius part about it. It was her inspiration and idea for what we were going to fill the tarts with! She was so inspired by our new favorite boba place in Santa Monica/West LA area called Percolate! One of their signature drinks is the Matcha Royale which is a matcha drink made with oat milk and a berry purée. It’s layered so beautifully and tastes like liquid gold. She texted me the idea and I immediately had ideas rushing through my head, as she did too I’m sure.

We both came up with tart recipes inspired by the drink. My tart is made with a honey graham cracker shell, filled with a berry jam/coulis/tart filling type thing, and topped with a lightly sweetened matcha whipped cream. I thought it looked a little bare at the end, so I even sprinkled a little matcha over the top to give it a little color. Corynn’s recipe is below as well.

Here is Jennifer’s recipe:

Honey Graham Cracker shell:

  • 1 sleeve of graham crackers, crushed into crumbs (tip: put the sleeve in a big zippy… no sponsors yet… plastic bag and use a rolling pin or empty wine bottle to roll over the bag)
  • ½ teaspoon of salt
  • ⅔ cup of flour
  • 1 large egg
  • 6 tablespoons of butter, melted

Add dry ingredients together and mix until incorporated. Add the egg and mix and then add the butter and mix until everything is well incorporated. Blind bake* the shell at 375 degrees for 20 minutes.

*Contrary to popular belief, blind baking does not mean baking with a blindfold on, nor does it mean taking wild guesses… both of which I am guilty of. Just kidding! It’s far too dangerous to take wild guesses 😉

Berry Filling:

  • 1 cup of frozen or fresh berries of choice
  • ⅓ cup water
  • ⅓ cup of juice (I used pomegranate juice)
  • The juice of ½ a medium sized lemon and its zest
  • ⅓ cup sugar
  • 2 tablespoons of cornstarch

Add all the ingredients into a small pot and bring to a boil (boil? I mean just watch until it bubbles) while constantly stirring, which will take around 5-7 minutes. Continue to cook the filling until most of the water you added evaporates and the cornstarch does its magic. Strain the berry concoction into a glass measuring cup or something similar to give it a space to cool down and settle a bit.

berry filling going in the shell!

Matcha Whipped Cream:

  • 1 cup of heavy whipping cream
  • ⅓ cup sugar
  • 2 teaspoons of matcha (about 1 ½ for the cream and the rest for dusting)

Whip the cream until it has soft peaks and then add the matcha and sugar, beating only slowly until everything is incorporated. Rather than stiff peaks, soft peaks are easier to spread on the tart and have a smoother consistency.


Pour the cooled berry mixture into the cooled tart shell and with a spatula of some sorts (I used an offset spatula… aka one of the best tools in the kitchen) and spread the berry layer evenly across the bottom. Next, add a hefty dollop of whipped cream on top of the berry layer and spread with your spatula tool of choice. At this point, the berry layer is still pretty runny, so be careful and gentle when spreading that whip. Use the spatula to create a swirly texture and design on the whip. Dust with matcha and refrigerate overnight… or at least a couple hours if you’re as impatient as I am.  

Corynn here! Yes we are OBSESSED with this new boba drink and it therefore HAD to make itself into another digestible form for the blog. Today, it’s by way of the tart! Mine is gluten free, vegan, and refined sugar free too so you can consume without any major gut frustrations. I used almonds and oats for the crust and then made a creamy matcha filling with berry whip on top!!

Here is Corynn’s recipe:

Almond Oat Crust:

  • 1 1/2 C toasted almonds
  • 1 1/2 C oats
  • 1/4 tsp sea salt
  • 1/4 C coconut oil
  • 2 T maple syrup

Preheat oven to 325 degrees F. Add almonds, oats, and sea salt to a blender and blend until the oats and almonds have been ground to a flour-like texture. Transfer mixture to a bowl and mix in melted coconut oil and maple syrup and until dough starts to stick in crumbly chunks. Press crust into greased tart pan, evenly dispersing the mixture. Bake for about 12-15 minutes and let it cool. Once cool, cover and place in fridge until ready for tart assembly!

Matcha Filling:

  • 3/4 C raw cashews
  • 1 C coconut cream
  • 1/4 C maple syrup
  • 2 tsp matcha powder (can add more or less according to preference)
  • 1 tsp vanilla
  • ¼ tsp salt
  • 1 Tbsp coconut oil

Cover cashews with water and let soak overnight or for one hour in boiled water. Add all ingredients to a blender and blend until smooth. Pour mixture into prepared crust and allow to set overnight.

all the berry goodness

Berry Whip:

  • 1 can refrigerated coconut cream
  • 2 Tbsp stewed berries
  • 1/2 Tbsp maple syrup
  • ½ tsp vanilla
  • Pinch of sea salt

Combine all ingredients and use to top off your tart!! YUM

2019 is the Year of the Farmer’s Market

Happy New Year! I can’t believe we finally did it! Our very own blog baby! As soon as we published our first post, I got so giddy and Corynn and I both started sharing on social media like crazy to rake in some views. I checked my phone constantly for any sort of interactions and had a whole range of emotions from super excited to nervous and everything in between! It’s a bit scary putting yourself out there. My first post, besides the introduction, is not a recipe, but something we should all start doing more in 2019.

One thing I want to do in 2019 is start shopping at farmer’s markets more often. I’ve learned that I should stop saying I’ll go to the gym more or I’ll eat less refined sugar because your friends remember and hold them against you. I always have to remember to pick something more achievable. I have been visiting the Santa Monica Farmer’s markets long before I can remember. My parents would push me around in the stroller and purchase an array of produce in order to prepare good food to put into my belly. I’m not sure why I enjoyed going as a kid, but I assume it was all the free samples the farmers would hand out (as a child my favorite food was fruit). Ohh there is this cute older woman that stands outside her tent and just drops slices of tomatoes in your hand. Now, I love going to chat with vendors and learn about all the different ways to use new produce/products I have never seen before.

my favorite tote bag filled with a ton of root veggies!

Before I really dive into my persuasive essay––I know I know, school hasn’t started back up again––I want to debunk a common myth about farmer’s markets. Yes, farmer’s markets can get a little pricey, but you have to remember that the produce these farmers are providing is top notch. You can also usually find deals all around the market and kale or avocados (how LA of me… I rolled my eyes at myself so you don’t have to) at one stand could be a better deal than at another stand. I always walk around the entire market once and then once more, only to stop at the stands I would purchase produce from. Another tip for finding all the good deals is go to the market a little before closing time. The farmers don’t want to take a bunch of produce back, so you can find really good deals.

a beautiful arrangement from Schaner Farms at the Santa Monica FM

Shopping at farmer’s markets is also far more sustainable than shopping at supermarkets. The produce at farmer’s markets are local and does not produce nearly as much pollution as produce from the supermarkets do. They have to travel from all across the U.S. to sit in your local supermarket and on top of that, you don’t really know where this produce comes from. With farmer’s markets, you know exactly where your produce is coming from and it’s organic––no gross chemicals!

This year, make more of an effort to shop at farmer’s markets! You’ll be supporting local farmers and businesses, putting high quality food in your belly, and helping put a big old band-aid on planet Earth. The vendors are so nice and want to help you out! Ask them what their favorite stands are or how they like to prepare certain items. Corynn, her sister, and I chatted to a nice man who sold nut and seed milk and later ran into him as the farmers were packing up. He said hello and told us to have a nice day which caught us all off guard. We want to visit him again.

Connect with me on @jenniferifer on instagram if you need suggestions, more tips, or even a buddy to join you! I never say no to farmer’s markets*!

*Disclaimer: I might say no… so I guess I should’ve just written ‘if I’m free, I’ll always say yes’ and left it at that…

my root veggies and a shot of the Santa Monica Farmer’s Market

Our first post!

Processed with VSCO with m5 preset

Hi! Welcome to our little blog baby child! Our names are Corynn and Jennifer… but we will also occasionally respond to corn and quiche (our zesty little nicknames provided by the charming youth at St. John’s Presbyterian Church. Corn for Corynn and quiche for my last name, Kishi). The two of us have been best friends ever since the beginning of our reign at St. John’s as spunky little three year olds. We grew up doing tons of things together, like art classes, hula, church-related things, and occasionally attended the same school. Now, we both go to Azusa Pacific University and spend most of our free time together making food, eating food, or going on backpacking trips.

Corynn and I both started out attempting to blog about food on instagram but definitely did not get further than our close (and faithful) pals being the only people interacting with our content. Corynn is a type 7 (enneagram ish… check it out because it explains a lot) and after about two posts or so, took a hiatus and hasn’t been back since. I try to post once a week, but have not had much time to keep up… Corynn’s instagram food blog is @my.plant.based.plate and mine is @jenniferifer show those neglected babies some love haha.

Corynn is vegan, hence the username, and I am not; obviously there’s no relation to my username. Corynn’s veganism always impressed and inspired me but I could never surpass a full 24 hours. I just really love burgers and tacos… more specifically the ones with cow in them. Also I think I have an exceptionally poor short term memory, unless I write things down because I would usually forget about how I decided to be vegan for however long. While Corynn is vegan and I am a die-hard carnivore (that was a little dramatic… I also really love plants), we both love to bake and cook. Corynn loves finding vegan recipes for foods and baked desserts and was recently particularly excited about a vegan mac and cheese recipe (sounds sketchy… but okay). I am currently very into brown butter and I am trying to develop a brown butter shortbread cookie. I am trying my best to work in brown butter into literally EVERYTHING and I also like finding recipes for things that would probably be easier if you just went to the store and bought them… like sprinkles or chocolate sandwich cookies (aka Oreos).

We always talked about collaborating on instagram half seriously and half jokingly but around Thanksgiving break, sitting in our favorite matcha & coffee shop in West LA working on homework, we decided to make a REAL blog. Of course at the time, we were chatting and avoiding our papers at all costs. We talked logistics and threw out ideas for our little blog baby child and then Corynn’s meter was up and we realized we hardly got any of our important work done… not that this blog isn’t important to us, but academics first am I right? It has been a struggle to pick out a name that we both agree on or feel very strongly about but it has finally happened! It hasn’t caused any drama (I don’t think Corynn and I have ever been in an argument which is pretty impressive if you ask me) but it has taken a while. I mean of course this is a very important aspect of the blog and we want to make sure everything is to our standards.

Anyways, we really hope you enjoy reading our posts and  learn and grow in your knack for the culinary arts as we hope to do in this process as well! Thanks for reading!