Lately you may have noticed that I’ve been doing quite a few posts on various pizza recipes , and there’s a very good reason for that.  For starters, working in a kitchen with a wood-fired pizza oven leads me to nights of creativity and experimentation at times, which I find very enjoyable. I also am planning something very exciting for you, my reader, to share all my knowledge and experience with you.  That’s all I can really say for now, there will be more updates when the time is right, but for now I just want to share with you a short article on why I think making pizza is fun… Why Making Pizza Is Fun Making Pizza Dough Cooking in the kitchen can be fun! That is true regardless of what you’re making, and includes creating pizza. Creating a pizza from scratch can be especially enjoyable. These are a number of the benefits of using a specific pizza recipe to make a do-it-yourself pizza: 1.

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Making Pizza Is Fun

Tags: food recipes, copycat recipes, camping recipes, low carb recipes, diabetic recipes

Korean Tofu Stew : Tofu is an excellent source of protein. Research suggests eating soy protein regularly may help lower total cholesterol levels by as much as 30 percent, and lower LDL “lousy” cholesterol by as much as 40 percent.

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Korean Tofu Stew

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Monday, May 5, 2008, 12:41 PM Many in the pizza community were pleasantly surprised to see pizza as the first challenge on Hell’s Kitchen last week. And, while some don’t care for Gordon Ramsay (I happen to love him), they were willing to put their feelings aside to see how the competing chefs were challenged to put together a high-end pizza worthy of a high-ticket price tag and the approval of Ramsay. In Ramsay’s Maze restaurant in London, he charges more than 0 for his White Truffle pizza . The contestants were given 45 minutes and 130 ingredients to choose from in making their pies

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Pizza in Hell’s Kitchen

Tags: southern cooking, super foods recipes, free recipes, cooking light magazine, Cooking

Monday, April 27, 2009, 12:13 PM Let’s face it: Even in times of economic duress, America is a land of excess and indulgence. We know that the average food portion is at least twice what it was a few decades ago, leading to ever-growing waistlines and health risks galore. But there is a way you can offer a healthier alternative while increasing your profit margin and adding interest to your menu: Go small! Sure, some customers will always order your largest meal deals and seven-topping pizza s. But others are finding that smaller is better.

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Go Small or Go Home

Tags: home cooking, easy recipes, low fat recipes, low carb recipes, Misc Recipes

Wednesday, April 29, 2009, 12:16 PM I know I’m not in the minority on this one: I love beer. But what I love more is trying new and interesting craft beers—the ones with complex, unusual flavors; unique brewing processes; and oft-cryptic names: Delirium Tremens, Purple Haze, Trois Pistoles. I’m thrilled when I hit the store and see new brews in the craft style, and now they’re even pouring from our country’s big-time producers, including Anheuser-Busch (Shock Top, American Ale, Michelob Hop Hound) and Miller-Coors (whose success with Blue Moon, I believe, really got others to take notice of the craft beer phenomenon and follow suit). But, though the heavy hitters are in there mixing up the scene, we should take some time to celebrate the true craft breweries in the United States–the smaller producers that account for 97% of the 1,500-plus breweries in the nation, according to the Brewers Association–during American Craft Beer Week (May 11-17; americancraftbeerweek.org). In fact, craft brewers epitomize everything that we celebrate (and could really use right now) in our country: ingenuity, self-sufficiency and scrappy determination

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Craft Beer Week

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As the weather gets warmer, I’m already looking forward to summer travels. Last summer I spent many a week on the road and after it was all done wrote a mega-blog regarding all I had learned along the way. This is the final post from the series, and I hope I’ve gotten you thinking about upcoming events for this year! Don’t drink too much in the Mile High City. A trip to Denver in June proved that God has a twisted sense of humor: The Denver area is known as “the Napa Valley of beer,” but if you’re a visitor you’ll likely feel tipsy after a couple of samples, thanks to the high elevation. Still, I toured (and sampled at) some of the most successful breweries in Colorado, including New Belgium in Fort Collins, and the original Coors (now Miller-Coors) in Golden. New Belgium is noteworthy not only for its impressive growth and environmental friendliness (the brewery is run entirely on wind power) but its company ethic: Employees receive a bike and share ownership in the company after one year of employment. Smaller breweries and brewpubs also proved to churn out amazing beers on a smaller scale, like at Denver’s Great Divide Brewing Co.

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Summer Travels, Part Three: The Beer Blog

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Check out these awesome extra photos from Bruno’s in West Lafayette, Indiana, the subject of our Time Capsule in the April 2010 issue.

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April 2010 Time Capsule: Extra Photos

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Pan Asian Shrimp : All rice is naturally gluten-free. Brown rice is much healthier than white because it has not been processed. Processing strips away about one-half of brown rice’s significant health benefits.

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Pan Asian Shrimp

Tags: restaurant recipes, low fat recipes, Misc Recipes, crockpot recipes, easy recipes

Garlicky Sauteed Kale : Kale contains lutein and zeaxanthin which the body concentrates in the retinas of your eyes. These powerful antioxidants act as a natural sunscreen for your eyes, and may also help prevent cataracts.

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Garlicky Sauteed Kale

Tags: restaurant recipes, Healthy Food, weight control, crock pot recipes, soup recipes

I don’t often eat a lot of vegetarian meals, but lately I’ve been more conscious of cutting back on my meat portions.  In doing so, I’ve found that it’s not always that easy to achieve.  I found this great recipe that is not only a tasty vegetarian option, it also has tons of nutritional benefits, with mushrooms to make up for the protein you would normally get from meat. Spinach is also one of the best vegetables you can eat to get your daily dietary requirements of many vitamins and minerals (so Popeye was right all along!).  Enjoy… Ingredients for Fresh Tomato, Spinach and Mushroom Pizza Recipe Tomato, Mushroom And Spinach Pizza 150g Spinach 1 medium Plum Tomato 80g Mushrooms 1 tb Olive Oil 1 Pizza Base dough recipe 100g Mozzarella Cheese; Shredded (Caboolture cheese is best) 20g Caramelised Onions 1/2 ts Dried Oregano 1/2 ts Black Pepper Fresh Tomato, Spinach and Mushroom Pizza Preparation Preheat oven to 250C.  Preheat your pizza stone for at least 30 minutes prior to putting your pizza in the oven. Wash and thinly slice spinach leaves. Cut tomatoes into 1/2cm thick slices; thinly slice mushrooms

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Easy Tomato, Mushroom And Spinach Pizza Recipe

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