Taste of Home Community

For the Love of Pizza

ScottsGrace — Thu, 19 Nov 2009 11:01:54 GMT

I don't know if there is a meal on this earth that I enjoy more than pizza! Sure, there are plenty of foods that taste better but I really enjoy a great piece of pizza. How many millions of ways can you make a pizza? Chicago Style, NYC Style, Vegetarian, Meat Lovers Paradise, EXTRA CHEESE, Hawaiian, Dessert, Breakfast, Party Size, Personal Size, Fruit Pizza, Seafood Pizza, Spaghetti Pizza, Mexican Pizza, Grilled Pizza. The list could go on forever! For that I am thankful!

I've decided to take a huge dive into the world of Pizza and find some of the tastiest recipes out there. And in my experimenting world I've found that the biggest difference in the pizzas was the sauce! Changing the toppings makes different flavored pizzas but changing the sauce changes the pizza entirely! The toppings are up to you but I've found some sauce recipes that will make your pizzas taste fantastic! Use these! Go out there and be adventurous with your pizza dinner! Here's what I've come up with...

Garlic Lover's Pizza Sauce

3 Tbsp Olive Oil

1 Medium Onion, minced

1/2 Green Bell Pepper, minced

3 Large Cloves Garlic, minced

1 1/2 C Water

1 Whole Globe Garlic, roasted and squeezed out

1 - 6oz can Tomato Paste

1 tsp Fresh Snipped Basil

1 tsp Fresh Snipped Oregano

2 tsp Fresh Snipped Flat-leaf Parsley

S&P to taste

Over medium heat, saute the vegetables in oil for about 5 minutes. Add the minced garlic and saute for another 2-3 minutes being careful not to brown the garlic. Add the water, then the roasted garlic and the rest of the ingredients in order. Simmer on the stovetop on medium heat for 30 minutes. Allow to cool completely before storing in the fridge. Sauce should be thick when finished.

White Pizza Sauce

1/3 cup flour

3/4 tsp salt

1/8 tsp pepper

1/8 tsp paprika

1/8 tsp onion powder

2 cups milk

1 Tbsp margarine or butter

Place flour, salt, pepper, paprika, and onion powder in a small saucepan. Stir to equally distribute. Slowly whisk in the milk until no lumps remain. Bring to a boil while stirring to prevent lumps. When mixture thickens, add margarine and stir until melted.

Southwest Oil Sauce

1/4 cup canola oil

2 cloves garlic

1/4 tsp. dried oregano

1/2 tsp. ground cumin seed

1/4 tsp. ground black pepper

1. Puree ingredients in a blender and store in a small covered jar.

2. Brush oil sauces on pizza dough, sprinkle on desired cheese, and then toppings.

3. Cook just like sauced pizzas, however they may take just a 1-2 minutes less time until done.

West Coast Oil Sauce

1/4 cup extra virgin olive oil

2 cloves garlic

1/4 tsp. dried oregano

1/4 tsp. dried basil

1/2 tsp. parsely flakes

1/4 tsp. majoram

1/4 tsp. red pepper flakes

1/4 tsp. ground black peppercorn

1. Puree ingredients in a blender and store in a small covered jar.

2. Brush oil sauces on dough, place desired cheese, and then top.

3. Cook just like sauced pizzas, however they may take just a little less time until done.

Garlic Oil Sauce

1/4 cup extra virgin olive oil

4 cloves garlic

1 whole globe garlic, roasted and squeezed out.

1. Puree ingredients in a blender and store in a small covered jar.

2. Brush oil sauces on pizza dough, sprinkle on desired cheese, and then toppings.

3. Cook just like sauced pizzas, however they may take just a 1-2 minutes less time until done.

Cooked Pizza Sauce

2 tablespoons olive oil

1/4 Cup chopped onions

1 tablespoon minced garlic

3 Italian plum tomatoes, peeled and minced

3 oz. canned tomato paste

2 1/2 tablespoons Italian seasoning

1/2 Teaspoon Salt

1/4 Black Pepper

1/2 Stick Unsalted Butter, sliced

Heat the oil in a large skillet over high heat.

Sauté the onions in oil for 1 minute.
Stir in garlic, tomatoes, tomato paste, Italian seasoning.
Season with salt and pepper to taste.
Bring to a boil and simmer, stirring occasionally, forabout 5 minutes.
Reduce the heat to low and stir in butter pieces.
When the butter is half melted, remove the skillet from heat and continue stirring until thoroughly incorporated.

Uncooked Pizza Sauce

28 oz. of can crushed tomatoes

3 oz. of tomato paste

4 tbsps. Pecorino Romano

1 tsp Oregano

1 tbsp. minced fresh garlic

1 whole globe roasted garlic

1 tbsp. black pepper

3 tsps. of sugar

2 teaspoons of dried basil

1. Whisk all together.

2. Allow flavors to blend for one hour before using.

Quick and Easy Pizza Dough

1 cup of warm water (105F)

3 1/2 cups of all-purpose flour

2 tablespoons of olive oil

2 teaspoons of honey

1 teaspoon of salt

1 teaspoon of yeast

1.		Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.
2.		Gradually add flour and olive oil and start mixing.
3.		When the mixture gets too heavy to mix, start kneading the dough with your hands.
4.		Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
5.		Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.
6.		Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven

Thanks to Lagar in the Recipes Forum for allowing me to borrow this tip that she posted for reheating pizza without ruining it!

Step 1: Get a large skillet, and heat some olive oil until it is ready, over medium-high heat. You only need enough olive oil to coat the pan, don't turn it into a deep fryer.

Step 2: Reduce heat to medium/medium-low, and put pizza in the pan.

Step 3: Cover the pan (very important or the toppings won't get warm), and let it cook for about 5 minutes. Devour.

Essentially, you are just lightly pan-frying the pizza. This gives the crust a really amazing crunch and bite, and the toppings should be warmed and melty throughout. It sounds very simple, but sometimes the best solutions in life are really quite elementary.

Please feel free to leave a recipe in the "Comments" section for your favorite pizza! Extra Recipes are always welcome!

Hello!

littlemisscountry — Thu, 19 Nov 2009 00:58:14 GMT

Hi everyone! This is my first day officially deciding that I am going to really get into cooking. I am currently cooking some chicken and my mom is going to use steam bags for something...... We aren't the best cooks in the world.... ;). Well, I just thought I would say hello! ;)

Small But Tasty Reasons to Give Thanks

MaryS. — Tue, 17 Nov 2009 20:08:00 GMT

Thanksgiving is right around the corner, and I’m looking forward to gathering with family and friends. For the past few years, I’ve been invited to enjoy a big family meal at my brother’s house. My sister-in-law is an amazing cook, who could whip up an unbelievable meal without breaking a sweat, but I’m always glad that she lets us all pitch in to help and bring a few dishes to pass.

Quite often, I bring an appetizer or two. Over the years, I’ve brought my fair share of cheese-and-sausage platters, shrimp trays and dips with veggies or fruit on the side, but I also try to choose one or two memorable recipes I’ve sampled in our Test Kitchen for my family to try. And I’m happy to say that I always bring home an empty tray after the festivities are through!

This year, I have a few past favorite recipes in mind, and I thought I’d share them with you, too! Each one is on the lighter side, so you can feel good about enjoying them before your meal.

Apple-Nut Blue Cheese Tartlets

These delightful little bites take just moments to prepare, and offer the best flavors of the season. Bet you can’t eat just one!

Gorgonzola Figs with Balsamic Glaze

We couldn’t get over these delicious figs when we tasted them for a contest a few years back. I’ve never forgotten them, so they may make an elegant appearance on our appetizer buffet this year.

Cheddar Bruschetta

If the figs aren’t a hit with the younger appetites at our gathering, I’m sure these little bruschetta bites will be! The mild seasonings and two types of cheese will be a perfect fit for any meal.

Happy Thanksgiving!
Mary

Mary Spencer
Editor, Healthy Cooking

Applebees Hot Bacon Vingrette

Wine Godess — Tue, 17 Nov 2009 18:56:47 GMT

Would anyone have a recipe that would be similiar to Applebees?

Taste of Home Cooking School Part 8

Kristi217 — Tue, 17 Nov 2009 03:54:13 GMT

It's almost Thanksgiving, and that means that our fall shows are almost over!! If you haven't been to a show yet, check out the schedule of our remaining shows by clicking "find a show" . . . there are only a few left, so you'd better hurry! But, if you weren't able to make it out this fall, be sure to check back next January when we'll post our spring schedule.

Let's see, where have I been lately . . . oh yes - all over California, it seems! I've been up and down I-5 so many times these last few weeks, that I've lost count But, it's all been for a good cause, because I've had some fantastic shows! In Vacaville, some of you saw me make a fantastic catch of the Snickerdoodle Chex mix bowl, if I may say so myself! It slid off my table and was headed for the floor, but luckily I was able to catch it before it crashed. You can't let that delicious Chex Mix go to waste, right?!? Anyway, that's just one of the fun things about being at a live show, - you never know what's going to happen next!! The Ventura County Star put on a great show in Oxnard; Bo from B95.1 was there for the show, and we had a fun time on stage. Then I was off to Redding, where a lot of people came out, despite the rain! And Modesto had a sold out crowd, once again this year.

I'll be in Bakersfield and Victorville this week, and then I'm done for this fall. I really had a great time at all my shows this fall, and I hope you did too! Thanks for stopping in, and happy cooking!

Thankful Moments

Amy T. — Mon, 16 Nov 2009 22:29:25 GMT

I remember the first time I heard Oprah talking about gratitude. I thought it was interesting, and sort of profound, that something as simple as showing an appreciation for the people and things in your life could actually transform your life. I've since recently read similar stories about gratitude from a well known author, Dale Carnegie, who writes that giving sincere appreciation will help in building relationships with the people in your life.

Recently, my friend and I were discussing how busy things can get this time of year with the holidays fast approaching. Without any mention from me that gratitude has been on my mind, my friend said, "and it's so important to remember to give thanks." She even shared with me what she's thankful for. I feel so honored and privileged to have heard her thoughts. I have since realized the things she mentioned were not major life events but everyday occurrences.

As we talked more about being grateful we agreed that it definitely starts with being thankful. The conversation with my friend has inspired me to try to consciously be thankful more often. I've found that it's not as easy as you think to reflect. For me, unless I make a conscious effort to stop and appreciate where I've been, I will continue to plow on through my daily life. Although it doesn't take hours, or even really more than a few minutes, reflecting needs to be a conscious moment.

One thing that I'm grateful for is that I have learned to cook and bake. I thought about this as I baked Oatmeal Chip Cookies for the annual Taste of Home Cooks Who Care Week bake sale. All of the proceeds from the sale benefited Children's Hospital of Wisconsin. The cookies were crisp and delicious--they were a cinch to make! The real reward, however, was participating in the sale and in something bigger as part of a team and knowing that I could make a difference for someone else.

When I stop to think about how a simple gesture like baking cookies has transformed my life--it definitely brightened my spirit. You see, I was blessed to be reminded how fortunate I am to be able to give. Simply put...giving has made my life better.

Is this going to work????

HelpersintheKitchen — Sat, 14 Nov 2009 18:32:06 GMT

O.K. This is going to be pretty much a weekly blog, as it's my job to cook supper once a week. I will put down here my unique adventures, etc, etc. Hope it all works out. That's all for now!

6,ooo cookbooks

Marie P. — Fri, 13 Nov 2009 20:20:00 GMT

I love cookbooks! I have some that are healthy, some that are not, some for holidays, and some for every day, some for reading in front of the TV, and some that I’ve gotten as gifts...and some for everything in between! I seldom get rid of any of my cookbooks, so the shelves are growing!

But, I’ve had a little bit of guilt from all of the cookbooks I own, even though they give me such pleasure! That is...until I met a man who owns 6,000 cookbooks! He told me he stacks them in his windowsills until he can’t see out of his windows. When that happens, he gets more bookcases and starts the process all over again. So the next time I’m out and about—whether it be at a bookstore or a rummage sale—I say, “Bring them on!” I have a very long way to go until I reach 6, 000.

Marie Parker
Associate Food Editor, Simple & Delicious

It has been a while

GMtina — Wed, 11 Nov 2009 14:35:19 GMT

I am amazed sometimes how life occupies our lives. I am back to cooking again and will be making Sunday dinner again. Only it won't be at my house. I plan to go to one of my friends who lives alone and would love to have someone eat with her. I have brought over things to eat but setting up a day just for her, and using her things has made her look forward to Sunday. I am not sure if this will be the start of the snowball turning into a avalance? But I told her she could invite her other friends that live alone to come and eat.

Today I am making brown rice with the vegetable brothI made eairlier this week. I will see how it turns out and then see if she wants to have the Chicken dinner listed on the package as her first Sunday dinner.

How I love to cook and watch people eat!

Almond Tour in California

Diane_Werner — Tue, 10 Nov 2009 20:10:00 GMT

I had the honor of being invited to attend the 2009 Almond Board of California Bloom Tour. It was an unbelievable opportunity to see firsthand a farm-to-fork perspective of the almond industry. Wow, was I blown away! There was so much interesting information, and I got a real taste of the culinary essence of California almonds.

For those of you who consider almonds simply a good-tasting nut, let me tell you, there is so much more.

We started off with a reception that included lots of delicious appetizers—made with almonds, of course. This was an interesting group of people in food-related backgrounds as well as some of the people providing the tour.

Dan Cummings, owner and general manager of Cummings-Violich, Inc., greeted us. He manages more than 7,000 acres of almonds and walnuts. Dan was so personable that you felt like you were sharing a conversation with a long-lost friend. The night before, his sleep was interrupted due to warnings of possible frost. At this time of year, Dan has to make split-second decisions to send helicopters out over the fields to help keep warmer air down on the blooms so they don’t get “frosted.”

Dan was our guide as we toured the orchards. I took the above photo of the almond trees in full bloom. Too bad you can’t smell this photo—the aroma was heavenly!

Another key factor in almond production is bee pollination. Dan explained that, along with his multiple acres of almond orchards, he has invested in maintaining a healthy bee population as well, under the direction of beekeeper Ray Olivarez. Bees are big business. Without them, the almond trees would never survive.

I couldn’t pass up some great photos of bees:

After a full day in the orchard, we were on to the Culinary Institute of America at Greystone. This castle-like, historic landmark, with its grand cathedral ceilings and massive, hand-cut stone walls, is nestled in the heart of California’s Napa Valley. The institute enrolls more than 2,700 students from virtually every state and 30 countries in its degree programs. Needless to say, a simple “foodie” like me was in hog heaven.

I tried to capture the entry and enormity of the stone walls in the photo below. The fixtures and antiques are well preserved.

We were treated to interesting lectures and a special presentation by chef and TV personality Joanne Weir. She prepared Lavash Pizza with a Salad of Greens, Gorgonzola and Toasted Almonds. It was delicious.

The presentation was done in an area specifically created for demonstrations and lectures. I particularly admired the stove below:

Here’s the recipe Joanne made for us. It was delicious!

Lavash Pizza with a Salad of Greens, Gorgonzola and Toasted Almonds
Recipe was created exclusively for the Almond Board of California by Chef Joanne Weir

Ingredients:
1/2 cup whole blanched almonds
1-1/2 T. white wine vinegar
3 T. extra virgin olive oil
Salt and freshly ground pepper
4 pieces lavash bread, cut into 8 x 12-in. rectangles
6 oz. grated mozzarella cheese
8 c. baby salad greens
4 oz. Gorgonzola or other blue-veined cheese, crumbled

Directions:
Preheat an oven to 350. Place the almonds on a baking sheet and bake until light golden or 8 to 10 minutes. Chop the almonds coarsely (this can be done in advance). Increase the oven temperature to 400.

In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. This can be done in advance.

Five to ten minutes before serving, place one sheet of the lavash on a baking sheet. Bake in the oven until it just begins to take on a light golden color, 2 to 3 minutes. Remove from the oven and sprinkle the grated mozzarella onto the top, distributing evenly. Place the lavash in the oven again and bake until the cheese is melted and the lavash is golden and crisp, 2 to 3 minutes.

In the meantime, toss the salad greens and almonds with the vinaigrette. When the lavash is golden and crisp, remove from the oven and top with one-quarter of the salad. Sprinkle with one-quarter of the Gorgonzola onto the top. Cut into squares or rough shapes and serve immediately.

This recipe makes 4 lavash pizzas in total.

Here’s a photo of the kitchen used for lectures and teaching.

And here’s where you sit and observe and take your notes. It’s a fabulous set-up.

As I scouted around the culinary institute, I found what I was really looking for: the kitchen (below) where students actively learn their culinary skills to become chefs.

This next photo is just an obsession I have with spice cabinets. Take a look at this one right inside the door of this great kitchen.

In addition to the orchards and culinary institute, we visited a processing plant that was so clean you could have eaten off the floor. The Riverwest processing plant in Glenn, California is a state-of-the-art facility that processes up to 25,000 pounds of almonds an hour. As a consumer who enjoys the taste of almonds and preaches the nutritional value they deliver, it’s reassuring to know a product I enjoy and recommend is coming through such a clean plant.

I’d like to leave you with the notion of eating just 23 almonds a day. The heart-healthy benefits are documented, and almonds are a leading food source of vitamin E. Most people only get half of their recommended vitamin E a day.

I eat almonds at that time of the day when lunch has worn off and dinner isn’t coming soon enough. A good sour of protein, almonds help curb my appetite without reaching for sweets or empty calories.

For more information on the health benefits of almonds, visit www.almondboard.com or www.almondsarein.com.

TIPS FOR ADDING ALMONDS TO YOUR DIET:

• Sprinkle sliced almonds and berries, cherries or pineapple on your cereal or granola in the morning.

• Sprinkle chopped or slivered almonds in flavored yogurt.

• Enjoy an almond butter and jelly sandwich.

• For a snack with a kick, roast whole, blanched almonds with spices such as curry powder, cumin, cinnamon or cardamom.

• Add slivered almonds to rice, couscous, other grain dishes and pasta for texture.

• Add sliced almonds to roasted green beans, carrots, potatoes, squash or other veggies for crunch.

• Roast almonds with brown sugar and butter, and eat them as part of a cheese and fruit plate.

• Grind up blanched almonds in smoothies for a toasty taste and extra nutrition.

—Almond Board of California

Taste of Home Cooking School

michellerod — Tue, 10 Nov 2009 17:31:20 GMT

I went to my first Taste of Home Cooking School and loved it. I am inspired to try some of the recipes that I saw that night. I'll post later how it went.

Blog Inspired

Peggy — Mon, 09 Nov 2009 14:18:00 GMT

I occasionally visit a food blog that’s written by a woman who decorates some of the most amazing cookies I’ve ever seen. What sets her cookies apart is the perfect design and vivid colors of the royal icing. Plus, each cookie is a carbon copy of the first. Her secret is to use a small overhead projector to project images directly onto each cookie so that she can trace it with icing. What a great idea! While I’m not ready to invest in a projector, I was inspired.

So I set off this Halloween season armed with some tips from her blog and loads of inspiration. I envisioned a cheery morning of decorating, everything going oh-so-smoothly and the most remarkable-looking cookies to share with my coworkers.

Well, whenever I break out my decorating tips and bags, there’s a good chance that the final product isn’t going to be nearly as amazing as what I envision, which was true this past Halloween. Halfway through decorating, I was frustrated, tired and couldn’t believe how long I had been at it! I didn’t even want to look at the dirty dishes stacked in my sink. Should I have just spent my day off relaxing with a good book?

I’m sure some of you have experienced the same thing and, for some crazy reason, we continue to go back and try our hand at decorating thinking that, someday, it will be a care-free experience with results just as beautiful as we hoped.

Here are some photos of my over-inspired cookie decorating morning–from the blank canvas to when I was elbow deep in icing and, finally, the end product. Even though they didn’t match the perfectly decorated cookies in my head, I think they did turn out ok, with the exception of the witch’s hats that look a bit like sombreros.

Adios and thanks for reading,

Peggy Woodward

Food Editor

Healthy Cooking

’Tis the Season…

MarilynI — Thu, 05 Nov 2009 16:55:00 GMT

September and October—two months that usher in the beautiful fall colors. But then there’s November. Brrrrr, it brings chilly temperatures, snow…and the cold-and-flu season. From the soft sniffles to the “I want to crawl back under the covers and sleep” aches and pains—there’s no telling how those flu bugs will hit. We’ve all been there, and we all treat illnesses in our own way.

In our family, we fight off our symptoms with a big pot of homemade chicken soup or a rib-sticking casserole. It always warms us up and makes us feel all better—or as close as we can get! Below are two of my family’s favorite recipes when we need to be pampered.

Chick-n-Rice Soup recipe is fast and easy! It can be ready in 30 minutes from start to finish. And Chicken Vegetable Casserole takes less than an hour to prepare and bake. Both are warm and delicious, two ingredients you need when you feel a little under the weather.

If you have a favorite cold-fighting recipe you’d like to share, please let me know. I hope not to need it, but I’d love to know about it…just in case!

Marilyn Iczkowski
Editorial Assistant

Random

LoreneLyon — Wed, 04 Nov 2009 01:40:11 GMT

Well, I'm at home full time, and lately I haven't been baking, but I'm picking up again. I was diagnosed with diabetes type 2 last week, so I've been careful with what I eat. Diabetic diet mainly consists of grain and whole wheat foods, a bit of meat and lots, and lots of vegetables and fruit. I bought these marshmallows, so I'm back on trying to find recipes for them. I found a couple. I haven't done much lately, been at home cooking and cleaning. Cleaning never stops, neither does laundry. So yeah, later again! Leave me a note if you like!

Family Favorite Recipes

Amy T. — Tue, 03 Nov 2009 22:34:55 GMT

Do you prepare a family favorite dish so often that you hardly need to look at the recipe when making it? Chicken with Florentine Sauce is this kind of recipe for me. Making it is like getting together with an old friend--it's an easy recipe to make when I've had a long day, and if I haven't made it in a while it comes back to me easily, as if time hasn't passed.

I usually have fresh baby spinach on hand, and it's easy to wilt it in a little water in a non-stick skillet to use in place of the frozen spinach. I coat the chicken breast halves with the Parmesan cheese and herb mixture as the spinach wilts. Then, I set the spinach aside to drain and cook the chicken breast halves while prepping for the rest of the dish. I often prepare the sauce with fat-free milk, reduced-fat sour cream and have substituted other shredded cheese flavors with success.

My family likes when I serve this dish with whole grain pasta tossed with a little warmed marinara sauce. This recipe is perfect for any meal whether casual or for company; it's classic comfort food with no real bells and whistles-simply, it just tastes great!

I also want to tell you about something new I'm working on. I'm looking for your family's favorite recipes to publish in Taste of Home Simple & Delicious magazine. If your recipe is published, you will receive a complimentary copy of the magazine issue, with you in it. Also, at the end of the year, you will receive a complimentary copy of the Quick Cooking Annual Recipes cookbook, with all of the recipes published from the previous year!

To learn more about what I'm looking for, click on this link: "Simple & Delicious Recipe Quest" or go to the Recipes forum to see the announcement. Don't have a recipe this time? No problem! Remember to keep checking the Recipes forum as the "Simple & Delicious Recipe Quest" will be updated.

To submit a recipe, today, click on this link: "Simple & Delicious Recipe Quest." Here's what I'm currently looking for:

Categories:

Simple & Delicious September/October 2010

Quick-and-easy breakfast fare-Send us your favorite skillet egg dishes, quick pancakes and waffles or smoothies
Lunch-box favorites-Whether on you're way to work or school-sandwiches, soups, salads, desserts and homemade granola bars
Dinner's ready!-Main dish entrees ready in 30 minutes or less and quick-prep casseroles made with ground beef, pork, chicken, meatless or seafood
Need to bring a treat somewhere?-We're looking for your favorite take-along treats for a bake sale, classroom snack or work party
Trick-or-Treat!-Share your "spooktacular" Halloween recipes here
Apples-So many varieties and so many recipes! We'd love to try your best apple pies, crisps, cobblers, quick breads, salads and main dishes

Simple & Delicious November/December 2010 Holiday Issue

Special appetizers-festive & fancy
Countdown to turkey day-we need the turkey, Thanksgiving sides and other easy recipes to round out the meal
Holiday desserts with a twist-a variation on apple pie or your favorite recipes using gingerbread or mint
Christmas cookies
Leftovers-new ways to use up ham, turkey and other Thanksgiving extras like potatoes, cranberries and stuffing
Share your heartwarming stories and traditions and the recipes they serve that make the the occasion memorable
Recipes that use chocolate chips-from butterscotch to milk chocolate, vanilla chip to mint, we want to try them all!

A Little About Me

RachelJenaye — Mon, 02 Nov 2009 17:29:40 GMT

Well, I have been blogging on my own blog(s) for about three years now. You can find out more about me on my regular blog - A City On A Hill. I post recipes, photos and other stuff on there, and upcoming giveaways I will be during for organic products.

I joined this site because I love to cook and bake, and love finding new recipes to try. I have seen some great ones on here already.

many blessings in the name of Yahovah and Yeshua!

~Miss Rachel J

Taste of Home Cooking School Part 7

Kristi217 — Thu, 29 Oct 2009 03:31:11 GMT

I’m back in Colorado this week, and it’s just like I remember – snow! Yes, that’s right, it’s snowing today. Looks like winter is here! It’s a good thing the recipes in our “Fall Comfort Classics” show are great for winter as well as fall! I had a blast in Longmont last night. It was a packed house, and we had a lot of fun. Thank you to every one for sticking around despite the snow!! There are some great pictures of the show on the Times-Call website.

Before coming to Colorado this week, I had a few shows in California: Yuba City, Paradise, Watsonville and Costa Mesa. In Yuba City, they gave away a beautiful dinette set to one lucky winner. In Paradise, I was escorted on stage by Nutsy – the squirrel. He’s the mascot for the local Ace Hardware. I was hoping to get a picture, but wasn’t able to, so you’ll just have to imagine it if you weren’t there Watsonville and Costa Mesa were great shows too! Thank you to everyone for coming!!

I’m heading back to California next week for three shows; it’s going to be a busy week! Monday night I’ll be in Vacaville – it’s a fun show every year, so if you’re anywhere close, I hope you can make it! On Wednesday I’ll be in Oxnard. It’s the first time we’ve done a show there, and everyone is so excited!! There is a great video on the Ventura County Star’s website about the show, and some information on a special contest, so make sure to check it out here. Then I’ll head up north to Redding for a show Friday night. What better way to kick-off your weekend than at the Cooking School? Get your tickets soon!!

Halloween is almost here, and there are so many fun recipes here on tasteofhome.com. Make sure to check them out if you’re looking for something new for your party this weekend!!

Dreary day

northernfleeceweaver — Wed, 28 Oct 2009 23:24:41 GMT

Good evening all, cooking a chicken wild rice casserole for supper. I have been busy sewing polar fleece most of the day. I make woven polar fleece rugs, mats and bags and sell them on etsy.

I am also putting on the fringe for my suede crocheted shawl. I used the cro-hook method, I m very pleased with the outcome

Very Simple (& Delicious) Soup

john_mcmillan — Wed, 28 Oct 2009 19:12:00 GMT

Fall is here, and cool weather heralds the beginning of soup season. Lots of people enjoy soup year-round, but I like to save it for fall and winter. Growing up in the Deep South, I learned a bowl of hot soup is just about the last thing you want on days with 90% humidity.

But it’s sub-50 degrees right now, and I can’t think of anything better than a slow cooker filled with one of my favorite concoctions, Tomato Veggie Soup.

It’s not just heartwarming and stick-to-your-ribs good; it’s also a total guilty pleasure—not because it’s bad for you or superexpensive, but it all comes from cans. That’s right, cans. I’m normally one who would roast tomatoes with onion and garlic and spend hours happily slaving away at the stovetop, but not with this recipe. Not even a little bit. This is as simple & delicious as it gets, folks:

2 large cans (28 or 29 oz.) tomato sauce
2 cans each of corn, lima beans and cut green beans, drained
1 can of vegetable stock

Pour it all into a stock pot or your slow cooker, then, when it’s good and piping hot, salt and pepper to taste. Serve each bowl with cooked medium shell pasta or egg noodles. It makes a large batch, and I love bringing it to work during the week.

Plus, the variations are endless. Like carrots? Throw ’em in there! You won’t miss the meat, but if you want, you could add rotisserie chicken. Have a can of diced tomatoes with green chilies? Add it for some heat.

Sometimes, when it’s as simple as this 9-can soup, it’s hard to mess up. You ever notice that it’s when you try to get all fancy with cooking, things just don’t work out? So here’s to keeping it simple. And delicious.

John McMillan
Associate Editor, Simple & Delicious

Chocolate in the Morning

Cocoa.Bean.Drescher — Wed, 28 Oct 2009 12:46:09 GMT

Isn't it funny how when we're a kid we're put in to all of these boxes with rules like, "no, that's dessert, you have to eat that last." Or, "that's BAD for you..." We get told so many things by the media and our surrounding environment, that we hardly have time to think for oursleves and find out what's really good for us.

Of course, then we go to college, try a little bit of everything and go a little overboard, taking to the extremes. Hopefully, if we've survived those years, we can enter in to adult hood and start thinking for oursleves...

Oh, but then we get a job and we're so eager to please that we put ourselves on the backburner again, saying, "No, I have to do this, it's for work... I need this job and I don't want to mess things up." Sure, it's true, it's important to make a positive first impression, feel out the waters and stay humble. However, when are we going to start listening to the happy person inside of us trying to guide us to true happiness-- when chocolate can be eaten in the morning, dishes can wait until tomorrow and a smile sparkles more than expensive jewlery?!

My encouragement for today is for everyone to take a moment, reflect on themselves and do one thing today that makes them happy. Half the time we don't know what really makes us happy, because we don't take the time to really think about it. So give yourself a few minutes, think about you, what really makes you happy and do it! Sure, we need to be realistic here in order to feel like we accomplished something, so try finding joy in little things like bringing home a dozen roses for yourself, stopping at the library for a good book, buying a new lipstick or maybe even eating chocolate in the morning.

Helpful Tips For Prime Rib Grilling

andy1234 — Tue, 27 Oct 2009 18:57:52 GMT

Prime rib has always been one of the most sought after items on the grill. This is because aside from its being quite large enough to fill up anyone, it is more moist, tender and juicy than most other cuts. This cut has been so popular that most restaurants would have it as a specialty, most of the time making a nice steak out of it. More than that, it is also great for an outdoor grill. Outdoor grilling sessions with your family are sure to be much better with some good slices of prime rib.

The common misconception people would have with prime rib is that it is quite difficult to cook and to handle. This however is false; grilling prime rib is just like grilling any other cuts of meat and would just require similar procedures or methods of grilling. Anyone who has grilled other cuts of meat before would be able to make a great prime rib the first time trying it.

Choose The Cut

One of the most common problems for prime rib is that after grilling, a lot of them would get too tough, dry and chewy. This is because the tenderness of a cut would also depend on the meat itself that is why it is important for you to know how to choose the perfect cut. In choosing, pick a cut that has a good marble of fat, not too much but just right. This is because the fat would add tenderness to the meat and would also add a good taste; too much of it however will not make it taste good.

If you could not find this at your favorite shop, then do not hesitate to ask anyone standing by. Prime rib is too basic for a good food store to miss and the people who are standing by are there to help you so never hesitate to ask them. Sometimes, they can even help you choose from a lot of different meats and could offer a lot of different helpful advices that you can really use.

Storing It

Once your cut of prime rib makes its way home, you can store it at room temperature as long as you will grill it that very same day. The most common mistake people make here is that they would immediately toss it in the refrigerator, thinking that it would spoil immediately. This however is not true. You can put it in the refrigerator however if you plan on using it some other day rather than the day you got the prime rib in.

Make sure that you do not keep the meat in your refrigerator for too long. It would be best if you would consume it within 3 days of having it in the refrigerator. Items stored in the refrigerator would tend to lose flavor and tenderness if kept for too long. You do not want this to happen to your prime rib so don't keep it in the refrigerator for too long.

Preparing Prime Rib

After doing all of that, you are now ready to toss that nice cut of prime rib on the grill. You can first marinate it for at least 20-30 minutes and toss it into the grill after. Take not that grilling prime rib is really quite simple and is just like baking it, grilling however is much better than baking and also tastes far better.

After it is done, you can brush some strokes of barbecue sauce on the surface and there it is, your cut of prime rib is ready to be served and enjoyed by everyone.

TOH at Sam's Club in Plano, Texas on Oct. 17, 2009

MarineMom_texas — Thu, 22 Oct 2009 21:51:24 GMT

I was scheduled to meet with Diane Werner, Food Director at TOH, on
Saturday, Oct. 17, 2009, at Sam's Club in Plano.

I actually arrived at Sam's Club (thanks to my trusty GPS) a little early
and was informed of a time change. The demo and signing would be an
hour later, starting at noon instead of 11 a.m. So I settled myself in
the break room to wait for Diane.
It wasn't long and here came Diane, also not aware of the time change.
So, we had ample time to catch up on the past year (since I had last seen
her in Wisconsin a year ago) and to enjoy a quick lunch from the
snack bar.
It was at this point that we were also informed that there would be no
food demo that day. Nothing had been set up so we were going to sign
cookbooks and chat with customers.
We were informed by the management that an author was seated at our table
until noon, signing his book. He was Rickey Pittman and he was signing
his book, "Stories of the Confederate Southwest". As it got closer to
noon, we chatted with him.
While we were chatting with Rickey, a couple came up with a basket full
of TOH cookbooks they were purchasing for their daughters for Christmas
and were waiting for us to get started with the autographing. As Rickey
was leaving, I got a shot of he and Diane along with the lovely customer
called Mimi by her grandchildren.

Since I had a recipe published in the cookbook, they wanted me to sign my
recipe and Diane signed the flypage.

It was such fun talking to customers about the cookbooks. Before we knew
it, it was time to go. Diane had to catch a plane and I had a football game
to attend. (No, not the Texas/OU game but the TCU game).
The time had flown by and it was so much fun to see and talk to Diane
again. I might add that she had been on Daybreak and Good Day Dallas
the previous two days, doing her food demo. The day before, I had been
sitting in the waiting room of a local hospital while my husband was
having cataract surgery and glanced up at the TV and there was Diane,
giving her food demo!!! I was so glad I hadn't missed it.
I thoroughly enjoyed not only seeing Diane but being able to talk about
Taste of Home and the Cooks Who Care edition of the TOH Cookbook and the
Baking Cookbook.

Cooks Who Care in Dallas with Diane

Diane_Werner — Wed, 21 Oct 2009 15:01:03 GMT

I appeared on "Good Day Dallas" on October 16. Friendly people in Dallas and good eaters. Here is a photo of me with host Lauren Przbyl. Watch the segment

The segments were barely over and the crew was eating the food. This Roasted Pepper Chicken Penne recipe has proven to be a very well received dish.

Probably because it uses everyone's favorites--chicken, pasta and a simple fresh tasting homemade, but simple sauce.

The band in the photo below was excellent! They are a new blues band called Black Joe Lewis. I went and bought their CD that day. It's great. Joe is only 22-years-old but a good guitar blues player. The host of the TV segment is holding our Caramel Apple Pecan Pie on the set. He wasn't sharing with anyone.

Hopefully, people are finding our Cooks Who Care stories interesting and checking out this pie which is told about with one of their stories. They can find the recipe in that CWC's story.

On Saturday, I visited Sam's Club for a book signing with our field editor, Joan Hallford. She wrote about the event in her blog.

I'd rather have an omelet.

john_mcmillan — Tue, 20 Oct 2009 18:17:00 GMT

What the heck is polydimethylsiloxane, and why did I feed it to my daughter?

A couple of days ago, my wife was out of town, and I wanted to treat my daughter to a fun dinner, something different, something new. I remembered when I was a child in the ‘70s my father used to buy TV dinners, and we’d eat in front of the tube watching “The Gong Show” or “Hee Haw.”

Sure, the meals weren’t that good, but I remember laughing with my dad (as much as I remember the crunchy edges of the “brownie”), and that feeling was what I wanted to give my daughter. So off to the store I went, perusing the glass-door aisles for something tasty and fun for my unsuspecting 5-year-old. I found some cartooney boxes and picked out one I thought she might enjoy. The bright container showed ham-and-cheese stuffed breadsticks, macaroni and cheese, corn and for dessert, granola bites. Not super-nutritious, but this was to be a treat, so I was ok with it.

We got it home, popped it in the microwave and set up the TV trays. This was going to be fun! But when it was time to eat, she wouldn’t touch it.

“It just doesn’t taste good, Daddy.”

I took a bite of the “breadstick.” It was not good. It was so bad that it was unidentifiable. I’ve professionally tasted food for 6 years now. I’m a foodie, but not a food snob; in fact, I love a fast food cheeseburger every now and then. But I can honestly say that I’ve never tasted anything quite like that “breadstick” before.

I grabbed the box and read the ingredients. Rather, I tried to read the ingredients, because the print was too small and full of words I’d never seen before.

I was appalled. Giving myself a headache, I started counting ingredients. Among my favorites: #113 polydimethylsiloxane, #62 sodium hexamethphosphate and #110 propl gallate.

Total number of ingredients: 168.

One hundred and sixty-eight things I tried to feed my child. I felt like a horrible parent, but at least she didn’t eat the boxed mess.

So after throwing the lot in the trashcan, we decided on a ham-and-cheese omelet with a side of strawberries for dinner. Total ingredients: 12.

I learned my lesson. Like my grandfather used to say, “Make sure you read the fine print.” What he left out was, “If you can.”

John McMillan
Associate Editor

Easy As (Apple) Pie!

Amy T. — Mon, 19 Oct 2009 22:04:08 GMT

Apples are one of my favorite fall comfort foods. Even though they're available all year long, the apples this time of year just seem to taste better. I think it's because they remind me of the season. Every year, I always look forward to my first cup of hot apple cider. Apples are a versatile fruit--great as a snack or paired with cheese in a salad. Plus, it's simply hard to beat the smell of a baked apple dessert!

In the grocery store now, I'm intrigued by the bounty and variety; they're visually striking lined up in grocery bins ranging in sizes, colors, flavors and textures.

I'm usually on the look out for any new varieties to sample. However, for the most part, I'm a classic apple kind-of-gal with a few of my favorites, including MacIntosh and Granny Smith.

In celebration of the season and to satisfy my craving for an apple dessert, I recently made a Dutch Apple Pie. I have been longing for the taste of a homemade apple pie topped off with vanilla ice cream for some time now and decided that there was no better time to make one.

When my cousins came over for dinner I decided to make the pie for dessert. I found that the pie was not only delicious, but the recipe turned out to be great to make when you're preparing a whole meal. It can be prepped rather quickly (as far as pies go) with only having one crust and two cups of peeled and chopped apples to prep. Not bad! Plus, I live for pie with streusel on top...total comfort!

I'd like to hear about your favorite fall comfort foods, and what recipes you look forward to making in the season. Do apples top your list?

Dutch Apple Pie