Nothing taste better than cooking with freshly picked herbs from your own Italian herb garden. I have been cooking with my own herbs for years and I promise you...it makes a difference!
If you have never grown herbs before, you will find they are actually quite easy to grow. I like to group my herbs in themes and have one pot that is all Italian herbs. I harvest and cook with them throughout the growing season, then preserve them for use during the winter months.
Here are a few of my favorite Italian herbs:
1. Basil – 3 to 6 plants, depending on your taste for it. For a constant supply of fresh leaves, plant consecutively over the growing season. For fresh basil and tomato salads you’ll need at least two cups of fresh leaves to serve 4 people.
2. Greek Oregano – this hardy easy to grow herbaceous seasoning will flavor almost everything. Plan on 2 plants to start if you enjoy Italian cooking.
3. Chives – 2 to 3 plants can be found in various flavors. Delicious in fresh salads, on potatoes and in a variety of dishes
4. Flat Leaf Parsley – 4 to 6 plants, or try a few plants of cilantro as a variation
5. Rosemary – 1 to 2 plants will get your garden started and as they grow you’ll have plenty of this pungent evergreen each year. If you live where Rosemary cannot winter over, consider using a container, or plan to harvest and dry for the winter. Delicious in rosemary garlic roasted potatoes, or place a few springs inside poultry before roasting!
6. – Marjoram – 1 to 2 plants will provide plenty of this tasty herbaceous plant for your seasoning needs. Use the leave fresh and harvest the soft seed heads for winter flavoring.
7. Mint – 1 plant at least, in a container so as not to take over the garden. Personally, I keep one peppermint and one spearmint, and use them both prolifically.
All of these Italian herbs are easy to grow and can be grown in container gardens as well. Try adding some fresh Italian herbs to your favorite dishes and see what a difference it makes.
Learn more about growing your own Italian herb garden and enjoy your own fresh herbs throughout the year.
Wednesday, December 30, 2009
Monday, December 28, 2009
Standard Cooking Methods For The Home Chef
http://www.italian-cooking-made-easy.com/cookingbasics.htmlby Corey Martin
Figuring out how to take a recipe from paper to finished meal is a skill that many people strive to master but only some will ever get there. One thing that is important is taking the time to read the whole recipe from start to finish before you begin cooking. It is too easy to miss something important that can have a huge impact on the final meal. By putting the time in upfront you can guarantee that the final product will be what you expect.
Standard cooking techniques are quite important to the success of your cooking endeavor. As you become more familiar with them your chances at success will greatly increase. You will also have an easier time getting the meal just right. There are a couple of specifics you should be knowledgable about, which will grow over time as you cook more foods.
Broiling is a cooking technique that is accomplished by using a high heat source to heat or brown the top of the food. Some foods can be completely cooked using this method but the majority of them are not usually prepared this way. If you are using a broiler to do this you just need to remember to not put the food real close to the heat. Try to leave at least 4 inches between the food and the heat source.
The process of steaming vegetables has always been popular with health minded people as the food tends to retain a large amount of the healthy nutrients. It is very easy to do and simply means cooking the food over a little bit of water until it is ready.
You can also saute your vegetables by cooking them over high heat in a uniquely designed pan. This method of preparing the food can be combined with certain spices or flavors to give it much more flavor than other methods. Many specialty recipes call for sauteing to a certain degree.
Your food can also be boiled or simmered using a pan and some water. This is a common method that people use on a daily basis to get their food cooked to perfection. As with most of these methods, it is important to follow the instructions completely to avoid over or under cooking which would rob you of the flavor you deserve.
It doesn't matter which one of these various cooking methods you use, or whether or not you use them in combination with one another, you need to practice until you can do them in your sleep. Also try to become familiar with how your oven specifically works. Learn which temperatures are ideal and what length of time works best, as well as find the dishes that your family likes the most. You will certainly find those recipes that are easy to prepare yet still taste excellent, but don't forget to mix it up from time to time. Just follow the instructions on any new recipe and you will have success cooking it. With time you will begin to really enjoy cooking a meal every single day.
About the Author:
If you also enjoy drinking coffee in your home then you should visit atozcoffeemakers.com. You can find information on the many popular brands of coffee makers including Bunn, Braun, Keurig, and more. Read reviews and compare models.
Learn about Easy Italian Cooking Techniques....
Figuring out how to take a recipe from paper to finished meal is a skill that many people strive to master but only some will ever get there. One thing that is important is taking the time to read the whole recipe from start to finish before you begin cooking. It is too easy to miss something important that can have a huge impact on the final meal. By putting the time in upfront you can guarantee that the final product will be what you expect.
Standard cooking techniques are quite important to the success of your cooking endeavor. As you become more familiar with them your chances at success will greatly increase. You will also have an easier time getting the meal just right. There are a couple of specifics you should be knowledgable about, which will grow over time as you cook more foods.
Broiling is a cooking technique that is accomplished by using a high heat source to heat or brown the top of the food. Some foods can be completely cooked using this method but the majority of them are not usually prepared this way. If you are using a broiler to do this you just need to remember to not put the food real close to the heat. Try to leave at least 4 inches between the food and the heat source.
The process of steaming vegetables has always been popular with health minded people as the food tends to retain a large amount of the healthy nutrients. It is very easy to do and simply means cooking the food over a little bit of water until it is ready.
You can also saute your vegetables by cooking them over high heat in a uniquely designed pan. This method of preparing the food can be combined with certain spices or flavors to give it much more flavor than other methods. Many specialty recipes call for sauteing to a certain degree.
Your food can also be boiled or simmered using a pan and some water. This is a common method that people use on a daily basis to get their food cooked to perfection. As with most of these methods, it is important to follow the instructions completely to avoid over or under cooking which would rob you of the flavor you deserve.
It doesn't matter which one of these various cooking methods you use, or whether or not you use them in combination with one another, you need to practice until you can do them in your sleep. Also try to become familiar with how your oven specifically works. Learn which temperatures are ideal and what length of time works best, as well as find the dishes that your family likes the most. You will certainly find those recipes that are easy to prepare yet still taste excellent, but don't forget to mix it up from time to time. Just follow the instructions on any new recipe and you will have success cooking it. With time you will begin to really enjoy cooking a meal every single day.
About the Author:
If you also enjoy drinking coffee in your home then you should visit atozcoffeemakers.com. You can find information on the many popular brands of coffee makers including Bunn, Braun, Keurig, and more. Read reviews and compare models.
Learn about Easy Italian Cooking Techniques....
Tuesday, December 22, 2009
Herb Garden Plants
Herb garden plants come in annuals, perennials, and biennials like other types of plants.
Some annual herbs are basil, summer savory and cilantro. These herbs will not live through a frost and need to replanted every years from seed or starter plants. Perennials like sage and winter savory can survive colder temperatures and will return year after year. Biennial herbs are plants that form leaves in their first growing season and flowers and seed in the second season, then die. Biennials herbs grow for a couple of seasons and produce their leaves and roots the first season, and flowers and seeds the next year. Examples of biennial herbs are parsley, burdock, salvia and caraway.
Before planting your seeds, prepare the soil by making sure it is well drained. Till the soil and add compost and sand if needed for drainage and nutrients. Sow the seeds in shallow rows. Top with a little soil, tap firm and water until moist. Try covering the garden with paper or wet burlap to protect the seeds and keep them moist until they germinate.
Herb garden plants can be categorized into 4 types: culinary, aromatic, ornamental and medicinal. Each category has a different purpose, although many herbs fall into more than one category. Culinary herbs are used for cooking and are probably the most commonly grown type in home herb gardens. The strong aroma and flavors of fresh culinary herbs adds tremendous flavor while cooking and only requires you use a small amount of these herbs.
Aromatic herbs are grown for their pleasing fragrance or aroma. Oils from aromatic herbs like lovage, mint, and rosemary can be used to make different types of perfumes, toilet water, or other various scents. Parts of aromatic herb plants used intact can also be used in the home to scent linens or clothing. A fun way to use aromatic herbs is to dry them for your own potpourri. Popular choices for homemade potpourri are lavender and lemon verbena.
Some herbs have been used for centuries to heal the body. These are known as the medicinal herbs. Present medical knowledge recognizes that some herbs are beneficial to one’s health, others are overrated. Herbs should be used with caution because some herbs can be harmful and some dangerous when eaten.
The ornamental herbs are grown for their beauty and not for their aroma, healing properties or for cooking. Many of these herbs have bright flowers and beautiful green foliage that adds beauty to any garden. Many have whitish or various light colored flowers like valerian which has crimson blossoms and borage and chicory which grow gorgeous blue flowers.
Although herb garden plants can be divided into categories, many will fall into more than one category. For instance, mint can be used for cooking, teas, fragrance and even pest control. By having an understanding of the different types of herbs and how they are commonly used, you will be able to pick the best herb garden plants for your own garden.
Learn more about Herb Gardening here...
Saturday, December 5, 2009
Easy Italian Cooking with Your Crockpot
The beauty of slow cooker or crock pot cooking rests in the versatility and flexibility the process provides for a time stressed cook. When a meal can be cooked up in and then served from one pot after limited preparation, the time saved by not having to start a meal, juggle pots, pans and serving dishes is obvious. Just coming through the door to the sight and smells of a meal already prepared and ready to go on the table, is a major stress reliever.
Which crockpot is best?
If one doesn't already have a slow cooker, the first consideration centers on size. Small versions are often used for appetizers, dips, and salsas. Generally these are 16 oz. or quart size and are perfect for serving during brunch or potluck dining events or cooking for one. A large family may be best served with a 5 qt. or even a 7 qt. model. The type of cooking one does is also a consideration. If the cook plans on slow cooking a full rack of fall off the bone baby back ribs in the crock pot, they are going to have to spring for the larger version.
Another consideration is whether the cook wants to be able to set or control the temperature or just go with a push button model that cooks with preset low or high temperature settings and sometimes a warmer setting. If the "low" setting is too low and the lid is not on properly, the cooking temperature can drop below the safe level for cooking some foods. Finally, the question of heating elements needs to be considered. Crock pots can come with bottom, side elements or both. Pots with side elements often require more liquid in recipes to avoid the risk of drying up over long cooking times.
If a person really enjoys mixing things up and experimenting with recipes, one pot/slow cooking provides a great number of possibilities and even chances to have some fun. The real strength of the crock pot in the kitchen is for slow cooking leaner and cheaper cuts of meat. The moist, long, slow cooking provides a very tender meats with fat that is either dissolved or very easy to remove.
There are some do's and don'ts in crock pot cooking. Some meals require ingredients to be added in stages. For example, a stew may require the meat to be cook for a few hours before firm vegetables are added and then softer veggies can be added as cooking is finalized. Rule of thumb, add things like spices, herbs and seasonings at the beginning of the cooking cycle and things like frozen vegetables and seafood at the end. Since ingredients are generally thoroughly cooked over a long period of time, a lot of stirring is not recommended or the food breaks apart or worse, turns to mush.
Crock pots are so versatile that they can even be used for creating desserts and breads. Interestingly enough this is one area where care must be taken during preparation. This is particularly true if these recipes are going to be left unattended while they cook. An over beaten or whipped dessert can raise the lid straight off of the crock pot and create quite a mess. This is certainly not what one needs to come home to after a long day at work.
A crock pot can deliver menus as classic as pot roast and vegetables, as simple as a cream cheese layer dip, or as complex and spicy as paella. It can also keep your garlic mashed potatoes warm on your Thanksgiving serving table. The crock pot is a very veritable cooking tool and stress reliever for the busy cook.
Try my easy Crockpot Lasagne...
Which crockpot is best?
If one doesn't already have a slow cooker, the first consideration centers on size. Small versions are often used for appetizers, dips, and salsas. Generally these are 16 oz. or quart size and are perfect for serving during brunch or potluck dining events or cooking for one. A large family may be best served with a 5 qt. or even a 7 qt. model. The type of cooking one does is also a consideration. If the cook plans on slow cooking a full rack of fall off the bone baby back ribs in the crock pot, they are going to have to spring for the larger version.
Another consideration is whether the cook wants to be able to set or control the temperature or just go with a push button model that cooks with preset low or high temperature settings and sometimes a warmer setting. If the "low" setting is too low and the lid is not on properly, the cooking temperature can drop below the safe level for cooking some foods. Finally, the question of heating elements needs to be considered. Crock pots can come with bottom, side elements or both. Pots with side elements often require more liquid in recipes to avoid the risk of drying up over long cooking times.
If a person really enjoys mixing things up and experimenting with recipes, one pot/slow cooking provides a great number of possibilities and even chances to have some fun. The real strength of the crock pot in the kitchen is for slow cooking leaner and cheaper cuts of meat. The moist, long, slow cooking provides a very tender meats with fat that is either dissolved or very easy to remove.
There are some do's and don'ts in crock pot cooking. Some meals require ingredients to be added in stages. For example, a stew may require the meat to be cook for a few hours before firm vegetables are added and then softer veggies can be added as cooking is finalized. Rule of thumb, add things like spices, herbs and seasonings at the beginning of the cooking cycle and things like frozen vegetables and seafood at the end. Since ingredients are generally thoroughly cooked over a long period of time, a lot of stirring is not recommended or the food breaks apart or worse, turns to mush.
Crock pots are so versatile that they can even be used for creating desserts and breads. Interestingly enough this is one area where care must be taken during preparation. This is particularly true if these recipes are going to be left unattended while they cook. An over beaten or whipped dessert can raise the lid straight off of the crock pot and create quite a mess. This is certainly not what one needs to come home to after a long day at work.
A crock pot can deliver menus as classic as pot roast and vegetables, as simple as a cream cheese layer dip, or as complex and spicy as paella. It can also keep your garlic mashed potatoes warm on your Thanksgiving serving table. The crock pot is a very veritable cooking tool and stress reliever for the busy cook.
Try my easy Crockpot Lasagne...
Friday, December 4, 2009
Types Of Italian Cheeses And Their Uses
Types Of Italian Cheeses And Their Uses
by Chris Perry
Every country has something in its past which it is proud of and in case of Italy it is the continuing tradition of cultural and culinary heritage, particularly the Italian cheeses, which have been a constant source of pride and worldwide fame. Although Italy is a European country, the Italian cheeses have evolved into global products which have successfully carried the heritage of their parent country to the far and wide corners of the world.
The most popular culinary delights which are associated with Italy are the pizzas and the lasagna preparations both of which make use of the legendary mozzarella cheese. This cheese is white in color since it is a product of buffalo's milk and its soft and chewy texture is one of the main reasons for the immense popularity of the dishes in which it is used.
Among all the varieties of Italian cheeses, it is only the Gorgonzola which is blue in color along with a creamy texture. Having originated in Lombardy, it is found in two varieties namely the gorgonzola mountain, which has a sharp taste and the gorgonzola dolce, which is sweet and therefore is an ideal accompaniment of fruits and desserts. Apart from being served as an accompaniment for white Italian wines, hot stew and soups, this cheese tastes mild when it is young and becomes sharper as it matures.
The conventional method of using whipped cream in dessert preparations is compromised upon only in case of a single Italian cheese which is known as mascarpone. The reason for this substitution is that among all Italian cheeses this one is rich and creamy and can blend well with desserts due to its mild flavor.
The list of renowned Italian cheeses is incomplete without the mention of the Parmesan which is a full flavored cheese consisting of a hard rind and is eaten after being matured for a considerable length of time. This Italian cheese is best enjoyed if grated or if cut into slivers but the fresh variety of this cheese is the best in terms of taste.
The Scamorza is distinct among all the Italian cheeses because of its shape which it acquires during its maturation. This cheese is prepared by hanging the fresh and unpasteurized cow's milk by a string and it is usually served with fruits.
Pecorino Romano, Pecorino Toscano, Pecorino Sardo and Pecorino Siciliano are the renowned varieties of the Pecorino cheese which is a rarity due to the fact that it is prepared from ere's milk. Although this cheese is salty to taste and requires a considerable period of maturation, it is a sought-after accompaniment for fruits and desserts.
Italian cheeses have been an inevitable part of the country's tradition and one particular variety which surpasses others in this regard is the Grana Padano. The main characteristics of this cheese are that it is prepared from unpasteurized milk, is pale yellow in color, is surrounded by a thick natural rind which is smooth as well as hard to touch and tastes like a pineapple.
About the Author:
Learn more about Italian cheeses. Stop by Chris Perry's site where you can find out all about Italian imports and what it can do for you.
by Chris Perry
Every country has something in its past which it is proud of and in case of Italy it is the continuing tradition of cultural and culinary heritage, particularly the Italian cheeses, which have been a constant source of pride and worldwide fame. Although Italy is a European country, the Italian cheeses have evolved into global products which have successfully carried the heritage of their parent country to the far and wide corners of the world.
The most popular culinary delights which are associated with Italy are the pizzas and the lasagna preparations both of which make use of the legendary mozzarella cheese. This cheese is white in color since it is a product of buffalo's milk and its soft and chewy texture is one of the main reasons for the immense popularity of the dishes in which it is used.
Among all the varieties of Italian cheeses, it is only the Gorgonzola which is blue in color along with a creamy texture. Having originated in Lombardy, it is found in two varieties namely the gorgonzola mountain, which has a sharp taste and the gorgonzola dolce, which is sweet and therefore is an ideal accompaniment of fruits and desserts. Apart from being served as an accompaniment for white Italian wines, hot stew and soups, this cheese tastes mild when it is young and becomes sharper as it matures.
The conventional method of using whipped cream in dessert preparations is compromised upon only in case of a single Italian cheese which is known as mascarpone. The reason for this substitution is that among all Italian cheeses this one is rich and creamy and can blend well with desserts due to its mild flavor.
The list of renowned Italian cheeses is incomplete without the mention of the Parmesan which is a full flavored cheese consisting of a hard rind and is eaten after being matured for a considerable length of time. This Italian cheese is best enjoyed if grated or if cut into slivers but the fresh variety of this cheese is the best in terms of taste.
The Scamorza is distinct among all the Italian cheeses because of its shape which it acquires during its maturation. This cheese is prepared by hanging the fresh and unpasteurized cow's milk by a string and it is usually served with fruits.
Pecorino Romano, Pecorino Toscano, Pecorino Sardo and Pecorino Siciliano are the renowned varieties of the Pecorino cheese which is a rarity due to the fact that it is prepared from ere's milk. Although this cheese is salty to taste and requires a considerable period of maturation, it is a sought-after accompaniment for fruits and desserts.
Italian cheeses have been an inevitable part of the country's tradition and one particular variety which surpasses others in this regard is the Grana Padano. The main characteristics of this cheese are that it is prepared from unpasteurized milk, is pale yellow in color, is surrounded by a thick natural rind which is smooth as well as hard to touch and tastes like a pineapple.
About the Author:
Learn more about Italian cheeses. Stop by Chris Perry's site where you can find out all about Italian imports and what it can do for you.
Thursday, December 3, 2009
Italian Christmas Gift Baskets
How about an Italian gift basket for that person who has everything.
As I get older, I have so many relatives now that are in their "golden years" and really don't need more things crowding their houses. They have everything they need and really don't want anything.
What do you get these people for Christmas?
I have found Italian gift baskets and homemade food gifts a great option for these hard to shop for people.
Who wouldn't like a pasta dinner basket with a complete dinner they don't have to cook?
What about a wine and cheese basket or an Italian gift basket filled with delicious treats?
You can make your own gifts or you can find some reasonably priced, beautiful gift baskets already done for you. These make great gifts because you can give something special to the people who are special to you, and they can enjoy the gift without added more clutter to their homes.
Here are some gift ideas if you need some help...
There are gift baskets in all sizes and for every budget. You can even find gifts for kids...how about a kid's pizza party kit, complete with a chef's hat and everything they need to make 6 pizzas for a fun pizza party.
Or for those Italian wine and cheese lovers, you can find a simple wine and cheese gift basket filled with a wonderful selection of wines and the perfect cheeses to go with them.
You can also make you own gifts. Inside of buying one of those "cookies in a jar" gift...try my recipe for "Italian Soup in a Jar" which is a soup kit, premixed in a mason jar and dressed up as a gift for Christmas.
Don't let this Christmas season and all of the gift giving you want to do stress you out. With an Italian gift basket there is something for everyone!
Wednesday, December 2, 2009
The Simplicity of Tuscan Italian Food
Tuscany is one of the most well known regions in Italy and it has perhaps more unique Italian food dishes than any other region.
People love the simplicity of Tuscan Italian food and the region has it's own distinct style of cuisine. Tuscany is a treasure trove of Italian food but the real Italian food gem in Tuscany is not the unique entrees, but the unique breads. There are specific breads for specific holidays and seasons in Tuscany, specifically a bread known as Maremma used for the famed T-bone steak known as Florentine Steak.
Usually Italian food makes one think of different forms of pasta, but in Tuscany the Italian food of variety is the bread. The wines of Tuscany are superb and they have to be to go with the wonderful Tuscan style of cooking. All of this means that many Italian food lovers find many of their favorite dishes in Tuscany.
There are many different varieties of olives that are grown in the area and used extensively in the cooking. Olive oil is made from the Moraiolo, Leccino, Frantoio, and Pendolino olives. An important issue which is often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. Visiting Tuscany will give you the chance to try this and see.
Of course the area also has the cheeses that are a signature of Italian food. The most famous Tuscan cheese is Pecorino, made from sheep's milk, from the Siena area, eaten at the end of a good meal.
In October and November the people are up for a real treat because this is when the famous white truffles appear. White truffles from San Miniato are a speciality.
There are many other foods specific to the area and one of the most common is polenta. Polenta was originally a peasant food and is made from ground yellow or white cornmeal (maize). It can be ground coarsely or finely depending on the texture desired. Polenta is often cooked in a large copper pot known in Italian as paiolo. It is traditionally a slow cooked dish as it can take an hour or more and constant stirring is required."Polentone" meaning polenta eater (big polenta) is a derogatory term sometimes used by Southern Italians to refer to Norther Italians.
NB: The over reliance on polenta as a staple food caused outbreaks of pellagra (a vitamin deficiency disease) throughout much of Europe until the 20th century.
So it seems that Tuscan food is not to be missed. Beef of the highest quality comes from the Chiana Valley and a while array of dishes are produced right from the simple T-bone steak to Tuscan beef stew with polenta. The pork in the area is spicy which may come as a surprise to foreigners not familiar with this brand of Italian food.
But don't forge that one appeal of Tuscan Italian food is that it is generally healthy.
People love the simplicity of Tuscan Italian food and the region has it's own distinct style of cuisine. Tuscany is a treasure trove of Italian food but the real Italian food gem in Tuscany is not the unique entrees, but the unique breads. There are specific breads for specific holidays and seasons in Tuscany, specifically a bread known as Maremma used for the famed T-bone steak known as Florentine Steak.
Usually Italian food makes one think of different forms of pasta, but in Tuscany the Italian food of variety is the bread. The wines of Tuscany are superb and they have to be to go with the wonderful Tuscan style of cooking. All of this means that many Italian food lovers find many of their favorite dishes in Tuscany.
There are many different varieties of olives that are grown in the area and used extensively in the cooking. Olive oil is made from the Moraiolo, Leccino, Frantoio, and Pendolino olives. An important issue which is often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. Visiting Tuscany will give you the chance to try this and see.
Of course the area also has the cheeses that are a signature of Italian food. The most famous Tuscan cheese is Pecorino, made from sheep's milk, from the Siena area, eaten at the end of a good meal.
In October and November the people are up for a real treat because this is when the famous white truffles appear. White truffles from San Miniato are a speciality.
There are many other foods specific to the area and one of the most common is polenta. Polenta was originally a peasant food and is made from ground yellow or white cornmeal (maize). It can be ground coarsely or finely depending on the texture desired. Polenta is often cooked in a large copper pot known in Italian as paiolo. It is traditionally a slow cooked dish as it can take an hour or more and constant stirring is required."Polentone" meaning polenta eater (big polenta) is a derogatory term sometimes used by Southern Italians to refer to Norther Italians.
NB: The over reliance on polenta as a staple food caused outbreaks of pellagra (a vitamin deficiency disease) throughout much of Europe until the 20th century.
So it seems that Tuscan food is not to be missed. Beef of the highest quality comes from the Chiana Valley and a while array of dishes are produced right from the simple T-bone steak to Tuscan beef stew with polenta. The pork in the area is spicy which may come as a surprise to foreigners not familiar with this brand of Italian food.
But don't forge that one appeal of Tuscan Italian food is that it is generally healthy.
Tuesday, December 1, 2009
Quick and Easy Homemade Pizza
Why order deliver when you can make your own quick and easy homemade pizza.
Pizza may seem like a lot of work, and who wants to slave away at a hot kitchen after working all day...definitely not me!
That's why I have discovered a few ways of enjoying pizza at home without the trouble. I can make a delicious and healthy faster than I can have one delivered.
There are 2 ways to approach this: quick cooking and prep methods and making your own frozen pizza for a quick meal later.
For a quick pizza, the key is to start with a almost instant pizza crust. My quick pizza dough recipe can be made in 10 minutes. Only five minutes for prep and five minutes to rise. While the pizza dough is rising, you can get your ingredients ready. Use leftovers and easy vegetables for toppings. I also love to use "turkey peppronni" which takes no time at all to toss on a pizza. Always buy preshredded cheese or if you save money by buying bulk cheese, preshred it yourself to its always ready for a quick pizza.
The other method is one people rarely think of and that's making your own frozen pizza. Its really not difficult and is very inexpensive. Not only is a homemade pizza much healthier for you and your family, but they taste so much better than any frozen pizza hands down!
You can make think or thick crust pizzas and freeze them either in a vacuum seal back or wrapped well in tin foil. The key is to precook the crust just a bit before freezing but not too much that the pizza comes out too crunchy when cooked.
Pizza does not have to be a junk food. You can have a quick easy meal anytime by making your own easy pizzas or popping one of your frozen pizzas in the oven. If you haven't tried this yet, give this a try today!
Pizza may seem like a lot of work, and who wants to slave away at a hot kitchen after working all day...definitely not me!
That's why I have discovered a few ways of enjoying pizza at home without the trouble. I can make a delicious and healthy faster than I can have one delivered.
There are 2 ways to approach this: quick cooking and prep methods and making your own frozen pizza for a quick meal later.
For a quick pizza, the key is to start with a almost instant pizza crust. My quick pizza dough recipe can be made in 10 minutes. Only five minutes for prep and five minutes to rise. While the pizza dough is rising, you can get your ingredients ready. Use leftovers and easy vegetables for toppings. I also love to use "turkey peppronni" which takes no time at all to toss on a pizza. Always buy preshredded cheese or if you save money by buying bulk cheese, preshred it yourself to its always ready for a quick pizza.
The other method is one people rarely think of and that's making your own frozen pizza. Its really not difficult and is very inexpensive. Not only is a homemade pizza much healthier for you and your family, but they taste so much better than any frozen pizza hands down!
You can make think or thick crust pizzas and freeze them either in a vacuum seal back or wrapped well in tin foil. The key is to precook the crust just a bit before freezing but not too much that the pizza comes out too crunchy when cooked.
Pizza does not have to be a junk food. You can have a quick easy meal anytime by making your own easy pizzas or popping one of your frozen pizzas in the oven. If you haven't tried this yet, give this a try today!
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