Read on and I'll meet you in the Comments section.

Hey, Jill!

Your Meaty Red Sauce inspired me to ask for help. I have been trying to develop a recipe for a spicy (meatless) marinara/spaghetti sauce using canned tomato products, and I just can't get it right. My favorite jarred/canned sauces are Prego original, and Trader Joe's Tuscano Marinara. The best-tasting version I've made is not even close to either one, and is definitely missing something (not bay leaf--my experimentation has shown me I don't care for it.) Any suggestions from you and your readers would be greatly appreciated--thanks in advance for the help!

I'm including my current version below. It's based on a Hunt's recipe I found on their site ( http://www.hunts.com/recipes/recipePrint.jsp?action=recipe&recipeid=2579&view=RecipeCard ) I love their idea for making it in the crock pot because it doesn't pop all over the stove (or me) and I don't have to keep running into the kitchen and stirring it.

Slow Cooker Marinara

• 1 large Onion, chopped or 1/3 cup dehydrated
• 6 cloves Garlic, pressed
• 4 (14-15 oz) cans Diced Tomatoes, with liquid, or 2 (28-32 oz) cans whole tomatoes, pulsed in food processor till chunky
• 1 (15-16) oz can Tomato Sauce
• 3 (6 oz) cans Tomato Paste
• 2 tablespoons dried Basil
• 1 tablespoon dried Oregano
• 1 tablespoon dried Parsley Flakes
• 1/2 teaspoon Crushed Red Pepper flakes
• 1 tablespoon Brown Sugar
• 2 teaspoons Salt

Combine ingredients in a 4- or 5-quart slow cooker. Cover and cook on low six hours.

Yields approximately 2½ quarts or about 12-14 servings

Treat Yourself to the Best KitchenAid Tool from Amazon.

From Baba D.

Hi there!

I have a question...lately I have seen alot of recipes calling for "Parmigiano Reggiano" cheese. Where do you get it from, and what companies make it?

Thank you for your help.

Baba D.

photo from Wikipedia

Hi Baba,

Parmigiano Reggiano is THE Italian Parmesan cheese made in Northern Italy.  You know you have a real wedge of it by the name stamped in the outer rind.  (As shown in the picture to the right.) Parmesan made anywhere else can only be called Parmesan.

Parmigiano Reggiano does cost more than other Parmesans but it's flavor is worth every penny.  It's not overly pungent like other Parmesans.  In fact, it's wonderful at room temperature, thinly sliced and eaten with apple slices.  It keeps very well in the frig.  I try to use it only on dishes that will allow its flavor to come through, i.e. on top of fresh pasta, simple pizzas, salads and with fruit.

When shopping for Parmigiano Reggiano, look for wedges with its name stamped on the side in the rind.  Take time to examine the wedge.  The outer rind is eatable but HARD to grate; I have to use a Microplane zester to make use of it all.

Look for a wedge that has been cut from the middle of the cheese wheel.  It will have 1/2-inch rind edge that's dry looking , but the rest will be milkier in color, softer and easier to grate.  You'll soon see the difference when you compare it to a wedge that was cut from the bottom or top of the cheese wheel.

If you live near a specialty grocery store, I fondly call them foodie marts, they will carry true Parmigiano Reggiano.

Now, I'll throw this next piece in for free - I've found other young Parmesans, not from Italy, that taste just as good and cost less than Parmigiano Reggiano.  I've learned through tasting that the longer the cheese is aged, the more pungent it becomes.  Some cheese labels will say on the label "Aged at least 10 months" or "Aged 18 months or longer."

My family and I enjoy the Wisconsin cheese, VERDACCIO Parmesan Cheese, Aged at least 10 months.   I buy it from Brookshire's, our local grocery store.  When left out to warm to room temperature, we happily eat it with sliced apples.  It's a great hard cheese to have on a fruit & cheese tray, grated over broiled French bread slices, over baked potatoes, on lightly flavored pasta dishes, and mild soups.

Parmesan cheese aged 18 months or longer is very strong.  It can stand out among stronger tasting ingredients.  It's perfect for lasagnas, baked pastas with thick tomato sauces, baked on top of pizza with stronger tasting toppings.  I wouldn't hesitate to use it for these dishes.

Now you know all that I know.  I hope I've been some help to you.  Let me know how your shopping experience turns out.  And let me know how you like the Italian brand over other Parmesan makers.

If you have questions about particular food items, how to cook something, or you need help finding an old, old recipe, just holler!  I'm never too far from my iPhone or laptop.  Sometimes, it takes me a day or seven to get back with you with an answer, but I will get back with you.  Use the Contact Form to reach me from SDR or reply to any of the weekly newsletters and I'll get your questions.

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I'll be honest; I've not tried coconut milk on its own.  A sweet friend of mine, Cheryl, uses quite often and she makes an incredible chicken dinner using it.  I really need to get her recipe and share with you. Anyhoo.

So now, I'm wondering if you've ever tried coconut milk.

• What do you know about it?
• Do you use it regularly?
• How do you use it in your cooking?

I could always Google 'coconut milk' and its uses, but I'm REALLY interested in knowing what YOU know about it.

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As one of my goals for 2010, I've challenged myself to be a guest writer for food related blogs.  I want to stretch myself, reach out of my comfortable surroundings and become a stronger writer.

Would you allow me the opportunity to write something on your blog?  I could write a recipe for you; one that I've not published on my own site.  It would be an extra recipe for your blog that you didn't have to write.  Just so you don't think I have a preset list of recipes, you can pick the recipe category that best fits within your blog, i.e. appetizer, breakfast, soups, grains/rice, dinner, desserts, etc.  I'll write a delicious recipe.

OR, I'm open to writing about food-related topics, such as gardening, buying locally grown foods, choosing to shop for foods without high fructose corn syrup, etc.   You pick it, I'll write the post.

In return, all I ask for is a link back to SimpleDailyRecipes.com at the end of the guest post.  "Written by Jill McKeever of SimpleDailyRecipes.com"

After I've written the guest post,  I’ll share it out with my readers, making sure to link the post back to your site.  We both benefit from the link lurv.

If you’re interested in having me write something for your blog, please Contact Me and provide:

• Your blog’s title and URL
• What topic you would like me to write about OR a recipe category

I won’t say no to a guest post unless:

1) I'm not able to intelligently discuss the topic.  I won't be able to write about the effects of gluten on our metabolism.

2) It holds no interest for me at all.

3) Your blog deals with something I can’t support.

Think about what you want, then just ask me.  Don't be shy.  I promise you my very best.

Contact Me. I'm standing by.

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Thank you for another fun year of sharing recipes, taking part in the giveaways and of course, all the cooking!  I look forward to the new year with you and making Simple Daily Recipes more helpful and fun.

I pray God blesses your family with good health and prosperous opportunities in the new year.

Sincerely Your Friend,

Jill McKeever

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If you're looking for a creepy, cool Halloween idea for your table setting, try making eyeballs with Swan gourds.  The kids really got into this art project and had a blast!  I did, too.

Keep an eye out for Swan gourds at your local farmers' market or the grocery store.  I recommend picking gourds with the most dark green color you can find, and the smoother the better.

• Use a sheet of newsprint to cover your table.
• Craft acrylic gloss paints, black, blue, white/silver, and dark red
• small paint brushes
• small fan to quickly dry the paint

Start with a base coat of white for the eyeball area and dark red for the neck of the Swan gourd.  Allow each coat to thoroughly dry before painting the next layer.

Paint the iris and pupil of the eye next.

Finally, add fine lines with the dark red paint for the blood vessels in the eye.  The more vessels the better it looks.  Practice making fine lines on the newsprint with your brush, before starting on the gourd.  It helps.

HAVE FUN!

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It's been almost a year since the last time I inquired and I know there are new folks to meet.

Who are the folks behind Simple Daily Recipes' RSS number?

I watch the RSS Readers number get higher and higher. But I don't know ALL the people behind that number.  And that bothers me.

Do me this favor right now, it won't take but a minute of your time.

* Leave me a "Hello" in the comment box of this post.

If you have a few moments, tell me a little about yourself.

* What is it about this blog that keeps you reading?
* Are you single learning to cook, a single parent, have picky eaters, a big family, a small family, on a budget...

I'm not looking for your mailing address, I just want to get to know you better. I want to know who I'm talking to when I'm alone at my desk with a latte sitting under my chin, typing out all these recipes. I sure would appreciate you doing this for me.

Seriously, I'm waiting and watching to hear from you.

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I just wanted you to see the differences in the yolks from chickens that eat grains, mixed grain & grass & insects, and chickens that only feed on grass and insects.

Their flavors are as distinctive as the colors indicate.  The bottom yolks shown are FAR BETTER than the flavorless yolk at top.  And that's all I've got to say about that.

Have you ever considered having chickens?

I keep 3 chickens in my backyard and they are so easy to care for.  They consistently give back.  I live within the city limits and my neighbors love to hear their soothing clucks.  I have a very small yard, so three chickens is just enough to keep the weeds down and the harmful insects out.  They only need shelter at night, a watering can and a small feed trough for supplemental feedings.  They get plenty of sunshine, bugs (their favorite meal) and exercise on their own.

If you're in a place in your life where you would like to raise chickens.  I recommend these two sources:

Build a Chicken Coop
Easy To Follow Step-By-Step Plans For Building Your Own Chicken Coop

Storey's Guide to Raising Chickens: Care / Feeding / Facilities
Everything you need to know to raise one chicken or one hundred.

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It's rare of me to make personal journal posts on Simple Daily Recipes, however, I REALLY wanted to share some photos with y'all.

A few weeks back the City Manager of Sulphur Springs, Marc Maxwell CALLED ME asking if I would do a cooking demonstration for our local Main Street Farmer's Market.  As maturely and calmly as I could, I said "YES!" It wasn't until I hung up with Marc that I remembered - I can't cook and talk at the same time!  Oh pickles!

Marc asked if I would bake Spinach Feta Bread on location and fill the air with fresh baked bread.  This particular recipe would bring attention to the vendors selling spinach and homemade feta cheese.  Again, I said, "Sure!"

This was such an opportunity for me and SimpleDailyRecipes.com.  You see, YOU know of me, but my own home town doesn't have a clue I'm here.  This was my chance to get the word out around town.

Seeing how I've NEVER cooked in public before, especially baking bread outdoors, I called on my facebook friend and cookbook co-author of Artisan Bread in Five Minutes a Day, Zoe Francois, for help.  Zoe was a real sweetheart, giving advice and support with every question that came to my mind.  Zoe advised me to bake loaves ahead of time, then warm them on location to have ready to give out as samples.  She's so smart.

Four days before kick off, I quickly learned how to calculate large amounts of ingredients and determine my expenses.  I created a classy looking flyer that promoted Simple Daily Recipes and sent it off for printing.

Three days before, I made all the doughs.  Besides Spinach Feta Bread, I prepared the Onion Rye Bread on page 63 of Artisan Bread in Five Minutes a Day.  (That was an excellent choice!)

The day before the cooking demonstration was baking day.  I started at 7:30 in the morning and finished packing up everything by 8 0'clock that evening.  I ended up with 18 loaves of Spinach Feta and uh, I think 14 loaves of Onion Rye.

Packed and ready for the Main Street Farmer's Market.

I can confidently say that I can make bread with my eyes closed now.  And it's no problem Showing others how easy it is to make Artisan Bread in Five Minutes a Day.

I had a wonderful time at the Main Street Farmer's Market.  My dearest friend, Kim Sellers (shown in first photo), stayed by my side.  Kim was an excellent promoter.  She's the Nutritionist at the local hospital and knew most of the people walking by.  When I would finish demonstrating the bread, Kim would step in and talk about the food blog.  It was as if we rehearsed, yet we had not considered one word. Totally smooth, full on smokin'!

Folks crowded around the booth, drawn by the aroma of fresh bread, excited to taste the crispy loaves.  I talked and baked and talked and baked and talked some more.  So many good people, friendly faces, and all happy to learn of SimpleDailyRecipes.com.  It was a fantastic experience that I will never forget.

I cannot close without saying thank you to Charles and John, our dear husbands.  They took turns watching all the kids while Kim & I rocked the farmer's market.  THANK YOU Charles & John!

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