One of America’s Favorites – New York-Style Pizza

September 1, 2014 at 5:50 AM | Posted in One of America's Favorites, pizza | Leave a comment
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New York-style pizza

New York-style pizza

New York-style pizza originated in New York City in the early 1900s, and in 1905, the first pizza establishment in the United States was opened in New York’s Little Italy. It is known for its large, wide, thin, and floppy yet tough shape. The pizza is sold by the slice and as a whole pie, and is particularly popular in New York, New Jersey, and Connecticut. Regional variations exist in Northeast and other states in the U.S.
The first pizzeria in America was founded in 1905 by Gennaro Lombardi in Little Italy, Manhattan. As an immigrant from Naples and pizzaiolo, he opened a grocery store in 1897 which was later established as the first pizzeria in America in 1905 with New York’s issuance of the mercantile license. An employee of his, Antonio Totonno Pero, began making pizza for the store to sell that same year. The price for a pizza was five cents, but, since many people could not afford the cost of a whole pie, they would instead say how much they could pay, and they were given a slice corresponding to the amount offered. The pizza was wrapped in paper tied with string. In 1924, Totonno left Lombardi’s to open his own pizzeria on Coney Island called Totonno’s. The original pizzerias in New York utilized coal brick ovens and cooked their pizza with the cheese on the bottom and sauce on top. Unlike many modern variations, these pizzas were made with high quality ingredients such as homemade fresh mozzarella and robust crushed tomatoes. Sallys Pizza in New Haven Connecticut opend in the same year. It was voted best pizza in the country several times. It is similar to the two shops mentioned above.


Pizza is a very popular food in New York City. In the year 2010, over 400 pizza restaurants were listed as existent in the city, including those named some variant of “Ray’s Pizza”. Additionally, numerous restaurants exist that primarily specialize upon other foods, but also prepare pizza.


The traditional toppings are tomato sauce and mozzarella cheese, with any additional toppings placed with the cheese. It is traditionally hand-tossed and light on sauce. The slices are often eaten as a fast food or “street snack” while folded in half, as its size and flexibility sometimes makes it unwieldy to eat flat. Additionally some pizza can be greasy, folding it, holding it at the tips of the crust and tilting the slice back a little allows one to let the grease drip onto a plate or napkin without getting on it their hands.

The most notable difference between New York-style and other American pizzas is its thin hand-tossed crust, made from a high-gluten bread flour. The flavor and texture of the crust has sometimes been attributed to the minerals present in the New York City water used to make the dough. Some out-of-state pizza makers even transport the water cross-country for the sake of authenticity.



New York-style pizza from Brooklyn

New York-style pizza from Brooklyn

New York-style pizza is usually sold both by the slice and as a whole pie, hence, customers at pizzerias typically use the term “slice” to refer to an individual slice of the pizza, while “pie” denotes an entire pizza pie. Slices are taken from a large pie, which is typically around 18 inches (45 cm) in diameter, and commonly cut into 8 slices. Pizzas to be sold by the slice are sold with or without toppings. Pizza slices without toppings are called “plain” slices, although they are also sometimes referred to as “cheese” or “regular” slices. While many New York pizzerias also have slices with various toppings ready to serve, they invariably have plain slices ready to go and can provide slices with toppings by adding them on prior to re-heating. New York pizzerias generally have condiments that can be added to the pizza after serving. Common condiments include oregano, grated Parmesan cheese, dried red chili pepper, and granulated garlic.




Also served in the New York metropolitan area are rectangular or square-shaped slices with much thicker dough called Sicilian slices, though they often differ considerably from the true pizza of Sicily. In some cases at shops offering both, normal New York-style is distinguished as “regular” or Neapolitan pizza, although the relationship is distant.


Kitchen Hint of the Day!

September 1, 2014 at 5:48 AM | Posted in Kitchen Hints | Leave a comment
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Don’t forget about “braising” – Lower-priced cuts of high-quality meat become flavorful dishes when braised. Season and brown meat in a heavy pan with a tight lid. Add a bit of liquid, cover, and cook long and slow at a low heat, which tenderizes the meat and creates a tasty sauce.

September 1 is National Gyro Day

September 1, 2014 at 5:47 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:

If you can’t resist, don’t worry about it.  Gyronly human.

Here are today’s five thing to know about Gyro:

  1. A gyro  is a dish of meat roasted on a vertical spit. It is usually served as a sandwich, also called a gyros, with tomato, onion, and tzatziki sauce, wrapped in pita bread.
  2. To make gyros, pieces of meat are placed on a tall vertical spit, which turns in front of a source of heat, usually an electric broiler.
  3.  If the meat is not fatty enough, strips of fat are added so that the roasting meat remains always moist and crisp.
  4. The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption.
  5. The outside of the meat is sliced vertically in thin, crisp shavings when done. It is…

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Cubed Steak Sandwich w/ Baked Fries

August 31, 2014 at 5:28 PM | Posted in BEEF, Ore - Ida | 2 Comments
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Today’s Menu: Cubed Steak Sandwich w/ Baked Fries


Cubed Steak Beef 008



Another day of high humidity with a lot of rain today. Had a bout with the Phantom Pains overnight and didn’t get a whole lot of sleep, finally let up early this morning. Caught up on some sleep during the afternoon. Those pains really take it out of me, sure wish they would come up with a cure or a way to stop them. Mom is having dinner with Dad tonight at the rehab unit tonight. So for my dinner tonight its a Cubed Steak (Topped with Mushroom Brown Gravy) Sandwich w/ Baked Fries.



I very rarely use Beef but when I do I use my absolute favorite, Cubed Steak from Meijer. The best Cubed Steak I have ever found or had. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Aunt Millie’s Reduced Calorie Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy, what a Sandwich! I also baked a serving of the Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Then for dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.





cubed-steak-003 (1)

Cube Steak


Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.



In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Jennie – O Turkey Product – Fully Cooked Italian Style Turkey Meatballs

August 31, 2014 at 6:11 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie O Turkey Product highlight is the Fully Cooked Italian Style Turkey Meatballs.

Fully Cooked Italian Style Turkey Meatballs
No thawing necessary. Ready in 2-3 minutes, they come fully cooked and go right from the freezer to the microwave.



Jennie - O Fully Cooked Italian Style Turkey Meatballs
Product Features:
* Approximately 24 Meatballs
* 24-oz package
* Gluten Free


Nutritional Information
Serving Size 84 g Total Carbohydrates 2 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 110 Sugars 0 g
Total Fat 13.0 g Protein 16 g
Saturated Fat 4.0 g Vitamin A 2%
Trans Fat .0 g Vitamin C 2%
Cholesterol 80 mg Iron 10%
Sodium 440 mg Calcium 6%

Kitchen Hint of the Day!

August 31, 2014 at 6:10 AM | Posted in Kitchen Hints | Leave a comment
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Don’t bother peeling all produce, eat the skin! All fruits and veggies have nutrient and fiber dense skin, so if you have tender product don’t bother peeling. Just make sure it is washed well. Carrots, sweet potatoes and beets all roast up great skin on.

August 31 is National Trail Mix Day

August 31, 2014 at 6:09 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:

Don’t forget to only eat the M&M in the bag !

Here are today’s five thing to know about Trail Mix:

  1. Trail mix is a combination of dried fruit, grains, nuts, and sometimes chocolate, developed as a snack food to be taken along on outdoor hikes.
  2. Trail mix is considered an ideal snack food for hikes, because it is tasty, lightweight, easy to store, and nutritious, providing a quick boost from the carbohydrates in the dried fruit and/or granola, and sustained energy from the mono- and polyunsaturated fats in nuts.
  3. Both Hadley Fruit Orchards and Harmony Foods (two California growers) claim that trail mix was first invented in 1968 by two California surfers who blended peanuts and raisins together for an energy snack.
  4. However, trail mix is also mentioned in Jack Kerouac’s 1958 novel The Dharma Bums as the two main characters describe their planned meals in their preparation…

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Spaghetti and Meatballs

August 30, 2014 at 5:15 PM | Posted in Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta, spaghetti | 3 Comments
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Today’s Menu: Spaghetti and Meatballs




Spaghetti LaRosa Sauce
Humid and hazy out today. Went and seen Dad this morning, looks as though he may come home around September 10th. Came home and repaired Mom’s Sweeper for her. Then watched College Football for the afternoon, first weekend of Football! Love Football starting but that also means that the Summer is almost over! It went quick this year. Mom ate with Dad at the rehab center so it was solo cooking for dinner. Tonight one of my favorites, Spaghetti and Meatballs.




Honeysuckle White Fresh Italian Style Turkey Meatballs
I used Ronzoni Healthy Harvest Whole Wheat Spaghetti, my favorite Pasta. Cooks up great and an excellent tasting Pasta. Then for my Meatballs I used Honeysuckle White Turkey Meatballs. The Honeysuckle White Turkey Meatballs are good size, meaty, and have a fantastic taste and their 190 calories and 5 net carbs for 3 Meatballs. I almost always use Jennie -O when using Turkey but no store in this area sells Jennie – O Turkey Meatballs. On a Jennie – O Turkey note, Kroger has started selling Jennie – O Turkey Bacon now. For my Pasta Sauce I used LaRosa’s Original Sauce. A local favorite and still one of the best Sauces I’ve had. For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream topped with some fresh sliced Peaches.






Ronzoni Healthy Harvest Spaghettironzoni
Here’s something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake – but did you know that fiber is good for you in more ways than just digestion?

People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and diabetes. Fiber also prevents constipation, hemorrhoids and diverticulitis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.

Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.


Fiber comes in two basic forms – soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.


Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.


Whole Grain Spaghetti


Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7

Amount Per Serving
Calories 180 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 23%
Sugars <1g
Protein 7g

8 Secret-Weapon Foods for Weight Loss

August 30, 2014 at 5:50 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website it’s 8 Secret-Weapon Foods for Weight Loss.



8 Secret-Weapon Foods for Weight LossEatingWell2

Some of the best diet foods are delicious too!
Want to boost your efforts to lose weight? Of course the foundation for successful weight loss is eating well and exercising, but if you want to power up your efforts, check out this diet cheat sheet of foods that do a little of the work for you. Research shows that these 8 secret-weapon foods can help you lose weight.

1. Mushrooms
Research reports that when people ate mushroom-based entrees, they felt just as satisfied as when they’d eaten those same dishes made with beef—though they’d taken in a fraction of the calories and fat….

2. Eggs
In one study, dieters who ate eggs for breakfast felt full for longer and lost more than twice as much weight as those who got the same amount of calories from a bagel for breakfast. Think beyond breakfast, too: eggs boost a salad’s staying power and make for a satisfying snack. Here are two dozen easy recipe ideas for eggs…..




* Click the link below to get the 8 Secret-Weapon Foods for Weight Loss

Kitchen Hint of the Day!

August 30, 2014 at 5:48 AM | Posted in Kitchen Hints | Leave a comment
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Take care of that Wok…



Clean your wok by washing in hot water. To stop your wok from rusting, make sure it’s completely dry and then wipe the surface lightly with vegetable oil before packing away.

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