Category: cooking

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Building a better Pizza!

A real Meaty Pizza!

Pizza isn’t as bad as you think diet wise… unless you think it comes in the ‘single serving pan.’

The real key is portion control and the types of ingredients you choose to add. Obviously, for those of us who love meaty additions, we will include: seasoned tender steak, Linguica, bacon, ham, sausage, pepperoni, pheasant and Andouille sausage and …. just about every meat one would like to have! Obviously, an assortment of cheeses makes it wonderful along with Mozzarella. Adding onion, mushroom, sliced olives and some of the typical Italian flavors such as Oregano, Rosemary, Purple Basil.

So was this Pizza good?

Oh… I’d buy someone elses… but I just can’t find one as good as the one you can make yourself!

Roger

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A special Quiche will make YOU smile!

into the oven with our special quiche

Sometimes it takes something special to bring out a smile.

Some people act silly, some tell stories… however, I find that it’s hard not to smile facing a beautiful meal and a smile. So I set out to do something that would make my wife smile… I had been working on it for some time… something that would appeal to her special love of ‘cheese.’

So, with 246 varieties of cheese in France , I thought something from there? Nope it was German. What was this cheesey dish?

Quiche!

So here is what  I made for Laura...  it made her smile… which was the point of it all.

Roger Freberg

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Jenny Craig : it’s a family thing!

Jenny Craig success Stories!
A short while back, jenny Craig asked some of their clients and those considering becoming clients to express a little about themselves and their “ideal Size”. Karen, then me and finally Laura wrote in and they posted each of our individual yet highly related stories. Here are a few links to our stories:

Laura’s : SIZE PROFESSIONAL! 

exerpt: “I’ve tried many diets before, but the great thing about Jenny Craig is that it’s so easy….Even better is the maintenance program, which was always a major obstacle for me before. I have now maintained my weight loss for a year, varying only in a 3 pound range.

Karen’s: SIZE STRONGER!

excerpt: “I am very thankful for Jenny Craig—I have lost 75 lbs and I am wearing a size 8 pair of pants- a size that I would have never believed that I would have gotten into! Jenny Craig has also given me the strength to do challenging physical activities—I ran in my first 5k race” 

Roger’s: SIZE SKINNY CHEF! 

exerpt: “…Unfortunately, the expression ‘don’t trust a skinny chef’ is based on some truth. I was not skinny. My weight caused other problems, I became diabetic and that was a journey I wanted off…… So (today), if I am preparing some éclairs, Seafood Gumbo, Boston Cream Pie, Bobotie or one of many other favorite items, you can depend on it being good. It will also be portion controlled and only once a week. Thank you Jenny Craig. Signed, Roger Freberg The skinny chef”

So why am I posting all of this stuff over the past couple of years?  It’s ‘Compassion’… I know if you lose weight so many things in ones life look better… it’s not a cure… but it’s a step in the right direction. Been there.

Roger Freberg

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Quiche me baby!

President Woodrow Wilson supported this short lived RepublicCertainly one of my favorite foods, be it as a small snack or as the American tradition requires — a full meal packed with goodies — Quiche is wonderful! I make a mean crab quiche.

“Quiche Lorraine” and it’s many varieties has evolved from a German, yes German, dish. The word evolved from “Kuchen” to “Kuche” to “Kische” and finally to “Quiche” as it stands today. So, let’s pay  homage to the homeland of this great dish and the short lived Republic of Alsace-Lorraine.

Although there are still arguments as to the history of this delectable dish, I will side with the French classic “Larousse Gastronomique” (1962 first English Version, 1939 first French Edition… I have both) that says this classic is of German origin. After all, who would know better?

Laura has requested a ‘Mexican style’ quiche for Saturday… and I want a traditional Quiche Lorraine with bacon… so, we’ll probably have something with a south of the border flare…. she would like one of my pie crusts rather than a tortilla shell… so I am still working on it.

Stay tuned.

Roger Freberg

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Love is spelled ‘Apple Pie’

A wonderful Apple Pie made with love for Kristin's future visit!
Here’s the Apple Pie with a streusel like topping that I made for my daughter Kristin’s future visit… she also requested something unusual… a full ‘feast’ involving various stuffed birds… should be fun.

The pie above is obviously not baked but will be frozen for the ‘event’. That’s something really nice about Apple Pies, they often taste much better cooked after they have been frozen.

into the freezer for later!

This ones for you Kris! Here’s the recipe.
Dad