Saturday, January 17, 2026
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Home Cooking Upgrade your Cold & Drafty wood fireplace with a
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HOME COOKING RECIPE BOOK
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Enjoy these recipes to warm & sustain you through the cold winter months Toss homemade pizza with ease Metro Creative Services Pizza is one of the most widely enjoyed and consumed comfort foods around the world. Although it is believed to have originated in Italy, pizza can now be found in many countries across the globe. Canadians and Americans consume many pounds of pizza every year, and pizzerias are popular, successful businesses. Sometimes it can be fun to make pizza at home where everyone gets busy kneading dough and customizing their toppings. Enjoy this “Simple Pizza Dough,” courtesy of Janie’s Mill artisanal stone-ground flours.
Simple Pizza Dough Makes one large or 2 to 3 smaller pizzas 375 250 1 6 10 6
grams (3 cups) Italian Style Pizza Flour (plus extra) ml (1 cup) warm water tablespoon olive oil grams instant dry yeast grams sugar (optional) grams salt
1. Preheat oven to 475 F. 2. Mix flour and salt in a medium mixing bowl. Combine water, yeast and sugar (if using) in a large mixing bowl and let sit for 5 minutes until it is foamy and bubbly. 3. Add the olive oil and the floursalt mixture to the large bowl with the water-yeast mixture, and stir with a spatula until dough comes together. Turn the dough out onto a floured surface and
knead until smooth, about 5 minutes. Add additional flour if needed, one tablespoon at a time. 4. Return the dough to the bowl, cover with a kitchen towel, and let dough rise for 30 minutes if you have time. If not, simply roll the dough out to 1⁄4-inch to 1⁄2-inch thick on a well-floured surface. Form it into one or more rough circles to make your pizza(s).
5. Pierce the dough with a fork multiple times, add your toppings and bake on the bottom rack of the oven for 15 to 20 minutes, until the bottom and edges of the crust are a rich golden brown. Check your pizza often so it doesn’t get too brown. As with all bread recipes, this pizza recipe will turn out best if you weigh your ingredients. Invest in a quality kitchen scale to get the best results.
Topping ideas: Marinara sauce and mozzarella cheese creates a classic pizza, but everyone can get creative with their toppings. A pesto sauce base and grilled chicken can be tasty. Try prosciutto and basil as another option. Meat-lovers’ pizzas often contain ground sausage, pepperoni and sometimes ham. Pizza dough also can be used for dessert. Top with a “sauce” of hazelnut spread and sliced strawberries for a delicious treat
Metro Creative Services Cold and flu season arrives each year. Though there might be little people can do to avoid catching a cold or coming down with the flu, certain approaches can make it easier to get through a bout with either illness. Flu vaccinations have been found to lessen the severity of infection with the influenza virus, while rest and plenty of fluids can help reduce the length of time a cold puts people out of commission. Knowing what to eat when combatting a cold and the flu also can help people treat each virus. Chicken soup has long been a go-to when fighting a cold, and this recipe for “Homemade Chicken Noodle Soup” from Lines+Angles makes a worthy addition to anyone’s coldand flu-flighting culinary repertoire.
Homemade Chicken Noodle Soup Makes 8 servings 1 10 8 6 3 2 8 2 1 2
31⁄2-pound whole chicken cups low-sodium chicken broth carrots, peeled and sliced stalks celery, trimmed and sliced onions, peeled and sliced cloves of garlic, peeled and minced sprigs fresh parsley sprigs fresh thyme bay leaf tablespoons butter Salt, to taste Freshly cracked black pepper, to taste 12 ounces wide egg noodles For the chicken stock: 1. Rinse the chicken inside and out under cold running water. Place the chicken in a large pot, set over medium heat and add the chicken broth. Add 1⁄4 of the carrots, 1⁄3 of the celery and 1⁄3 of the onions. Add the garlic, 2 sprigs parsley, thyme, bay leaf and enough water to just cover the
chicken. Bring broth to a boil, reduce heat and simmer for about 11⁄4 hours, or until chicken is very tender, skimming any foam from the surface of the broth. 2. Remove chicken from broth and place in a colander to drain and cool. Strain the broth through a very fine mesh strainer into a large, clean soup pot. Discard the vegetables used to flavor the stock. For the soup: 1. Skim any fat off the top of the strained broth. 2. Remove and discard the skin and bones from the chicken and cut the meat into bite-sized pieces; set aside. 3. Melt the butter in a large Dutch oven set over medium heat. Add the remaining carrots, celery and onions and cook for about 7 minutes or until the onions are translucent. Add the chicken pieces and chicken stock, season with salt and pepper. Bring soup to a simmer and cook for about 30 minutes or until the vegetables are tender. 4. Chop the remaining parsley; add the parsley and egg noodles, stirring frequently. Cook for 8 to 10 additional minutes or until the noodles are tender. 5. Ladle into soup bowls and serve hot.
3 HOME COOKING RECIPE BOOK Shaw Media / shawlocal.com • January 2026
Homemade chicken soup is ideal for cold and flu season
Zesty wings make a perfect playoff party palate pleaser Metro Creative Services Football fans know there’s nothing quite like the playoffs. Whether your passion rests with college football or the action on the professional gridiron, there’s plenty of exciting football to watch in the early weeks of winter. Game watch parties are wildly popular. Indeed, big games are even more enjoyable when watched alongside fellow fans. When hosting a game watch party at home, certain culinary staples, including chicken wings, need to make an appearance. Fans hosting playoff parties this playoff season can ensure guests get what they need by offering up these “Zesty Chicken Wings” from Lines+Angles.
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Zesty Chicken Wings For the marinade: 1 tablespoon olive oil 1 small white onion, finely chopped 2 cloves of garlic, finely chopped 1⁄2 cup fresh cilantro, finely chopped 2 tablespoons fresh lemon zest 2 tablespoons fresh lemon juice 2 cups Barbecue sauce (your favorite) 1⁄4 cup sherry vinegar 1 teaspoon turmeric
Makes 4 Servings For the chicken wings: 11⁄2 pounds chicken wings Salt, to taste Freshly ground black pepper, to taste 1 tablespoon oil, for the grill
1. Combine all of the ingredients for the marinade in a food processor. Pulse until blended well. 2. Rinse chicken wings under cold running water and pat dry with paper towels. Season with salt and pepper. . Place the marinade and chicken wings into a large resealable plastic storage bag. Seal the bag securely. Squeeze the bag several times coating the chicken wings thoroughly with marinade. Place the bag in the
refrigerator and marinate overnight. 4. Prepare the grill for direct grilling. Brush the grill grate lightly with oil. Barbecue the wings over medium hot coals or at medium high-heat for 5-7 minutes on each side (turning once, halfway through) until they are cooked through and golden brown. 5. Serve with your favorite dipping sauce (optional).
A hot breakfast for relaxed weekend mornings Metro Creative Services A hot breakfast can be just what the doctor ordered on weekends. Weekday mornings might be too hectic to whip up a hot breakfast, but that’s often not the case come Saturday and Sunday. For those with time to cook breakfast over the weekend, this recipe for a “Peasant Omelet” from Lines+Angles is delicious and simple to prepare.
Peasant Omelet Makes 1 Servings 1 1 1 2 2 1 2 3 1
tablespoon olive oil small potato, peeled and chopped into small pieces clove minced garlic, peeled and minced slices cooked ham, cut into bite-size pieces teaspoons fresh parsley, finely chopped, plus extra for garnish tablespoon butter tablespoons milk fresh eggs Salt, to taste Freshly ground black pepper, to taste pickle, sliced lengthwise (optional)
1. Heat the oil in a skillet set over medium-high heat. Add the chopped potatoes and saute until almost fork tender. Add the garlic and continue cooking until the potatoes are tender. Add ham and fresh parsley, stirring until heated through. Remove from heat and cover to keep warm. 2. Melt butter in an omelet pan or saute pan. Beat milk and eggs together. Pour
egg mixture into the omelet pan. Cook over medium heat, gently move the eggs by sliding a spatula under the eggs, to promote even cooking. Cook until eggs are set. 3. Slide cooked omelet onto plate. Season with freshly ground black pepper and top with potato and ham mixture. Garnish with fresh parsley and sliced pickle. Serve immediately.
Metro Creative Services Dessert can be the crowning touch to a delicious meal. Pie is a popular dessert that undoubtedly benefits from versatility. It comes in so many flavors that it’s possible to eat a slice of pie each day for a month and never have the same one twice. For those with a predilection for “Cherry Pie,” this recipe from Lines+Angles is sure to please.
1. Mix flour, salt and sugar in a food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl. 2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes. 3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 F. Toss fruit with sugar, lemon juice and zest, spices, almond extract, brandy, and tapioca; let stand for 15 minutes.
Cherry Pie For 8 servings Pie dough: 21⁄4 cups unbleached all-purpose flour, plus extra for dusting 1 teaspoon table salt 2 tablespoons granulated sugar 2⁄3 cup unsalted butter, cut into 1⁄4-inch cubes 7 tablespoons vegetable shortening; chilled 1⁄3 cup iced water Cherry filling: 6 cups sweet cherries (pitted), or 6 cups pitted frozen cherries 3/4 cup granulated sugar 1 small lemon, zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons juice 1⁄8 teaspoon ground allspice 1⁄8 teaspoon ground cinnamon 1⁄8 teaspoon almond extract 1 tablespoon brandy 3 to 4 tablespoons quick-cooking tapioca 2 tablespoons unsalted butter, cut into small pieces
4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1⁄8-inch thick. Transfer and fit dough into 9-inch glass pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough. 5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1⁄2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking. 6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 F and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer. 7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours. Tips: If you prefer a less sweet pie or if the fruit is very sweet, use a lower sugar amount to your taste. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca.
HOME COOKING RECIPE BOOK Shaw Media / shawlocal.com • January 2026
Cherry pie makes for a flavorful finishing touch
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Shaw Media / shawlocal.com • January 2026
HOME COOKING RECIPE BOOK
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Simple stuffed shells to please a hungry crowd Metro Creative Services Hosting a meal is a fun way to welcome loved ones. Opportunities to host friends and family abound and savvy hosts know how useful an expansive culinary repertoire can be during a time of year when it’s common to enjoy home cooked meals with loved ones. Simple but flavorful meals are a host’s best friend. Such meals, which include the following recipe for “Stuffed Shells With Spinach and Ricotta” from Lines+Angles, give hosts more time to mingle but still ensure a delicious dish makes its way to the table come dinnertime.
Stuffed Shells with Spinach and Ricotta
Makes 6 - 8 Servings 32 10 2 1 3 2 3 3⁄4
Salt, to taste jumbo pasta shells cups frozen chopped spinach, thawed cups ricotta, softened cup Parmesan cheese, grated (divided), plus extra to serve cloves of garlic, peeled and minced eggs, lightly beaten Freshly ground black pepper, to taste cups marinara or spaghetti sauce
1. Bring a large pot of salted water to a boil. Add the pasta and cook per package directions until al dente. Rinse pasta in cold water to stop cooking process and drain well. 2. Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1⁄2 cup Parmesan, garlic, and beaten eggs to bowl. Season mixture with salt and pepper, and mix to blend. 3. Preheat oven to 350 F.
4. Spoon 1⁄2 cup marinara sauce evenly over bottom of 9- x 13- x 2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in prepared baking dish. Sprinkle with remaining 1⁄2 cup Parmesan. Cover loosely with foil and bake until heated through and bubbly, about 30 minutes. Spoon remaining sauce over shells. Garnish with Parmesan cheese, if desired, and serve.
Enjoy a honey of a breakfast Metro Creative Services Morning mealtime can be frenetic, as multiple people in a home get ready for work or school at the same time. Stocking the refrigerator with ready-to-go offerings that are healthy and delicious ensures that everyone can grab breakfast even if they’re in a rush. This recipe for “Crunchy Honey-Yogurt Breakfast Parfait” courtesy of the National Honey Board® seems like a dessert but actually can be enjoyed first thing in the morning. With nutrient-dense ingredients like whole fruits, honey and yogurt, it provides the boost of energy necessary to start one’s day.
Crunchy Honey-Yogurt Breakfast Parfait Makes 2 Servings 1 large banana, sliced, divided 1⁄3 cup honey, divided 1⁄2 cup plain yogurt, divided 1⁄2 cup crunchy granola, divided 1⁄2 cup blueberries, divided Freshly ground black pepper, to taste 1 pickle, sliced lengthwise (optional)
1. Reserve several slices of banana and a few blueberries for garnish. 2. Layer 1 tablespoon, 1⁄4 of the pre-sliced banana, 2 tablespoons blueberries, 2 tablespoons yogurt, 2 tablespoons granola, 1⁄4 of the sliced banana, 2 tablespoons blueberries, 1 tablespoon honey, and 2 tablespoons granola in a parfait glass. 3. Repeat for a second parfait. 4. Garnish with reserved banana, blueberries and a drizzle of honey.
Metro Creative Services Football is a wildly popular sport throughout much of North America. That popularity kicks up a notch come January, when collegiate and professional players are battling it out in their respective playoffs with an end goal of winning a championship. Watch parties have become a game day tradition for millions of football fans, and it’s customary to provide some delicious food when hosting such get-togethers. Chicken wings and nachos might be must-have foods for adults come game day, but it’s important to provide something special for young fans as well. This year, playoff party hosts can whip up these tasty “Football Cake Pops” from Lines+Angles for young fans.
Football Cake Pops Makes 30 servings 31⁄2 cups cake flour 2 cups granulated sugar 1 tablespoon baking powder 1⁄2 teaspoon salt 1 cup unsalted butter, at room temperature 1 cup buttermilk, at room temperature 4 large eggs, at room temperature 2 large egg whites, at room temperature 2 teaspoons vanilla extract 1⁄2 cup prepared chocolate frosting 2 to 21⁄4 lbs. milk chocolate 3 tablespoons shortening 40 candy sticks White icing, for decorating
1. Preheat oven to 350 F. Lightly butter and flour two 8- or 9-inch round cake pans.
6. Put your baked cake in a large mixing bowl. Use your hands to crumble the entire cake. Add about half of the chocolate frosting to the crumbled 2. In the bowl of your stand mixer, sift or whisk cake. The frosting is what acts as a glue to hold together the cake flour, sugar, baking powder, the cake balls together. Use your hands to mix the and salt. Add the butter and half the buttermilk. frosting evenly throughout the crumbled cake mix Beat with the paddle attachment on a mediumlow speed until combined and smooth, about 3 to until the cake mix is well moistened. Your cake mix should be moist enough to shape into a large 4 minutes. mound and keep its shape. 3. In a medium sized bowl, with a fork, whisk 7. Roll your cake mix into 11⁄2-inch, footballtogether the eggs, egg whites, the rest of the shaped cake balls using the palms of your hands. buttermilk, and the vanilla to combine, just until You should be able to get 30 to 35 footballeggs are broken up. Add the egg mixture to the shaped balls from a single batch of cake mix. batter in 3 additions, mixing on medium speed for 2 minutes after each addition, being sure to 8. To prepare the chocolate shell, pour milk scrape down the sides of the bowl frequently. chocolate into a microwave-safe bowl and melt 4. Divide the batter evenly between the two pans, on 50 percent power for 4 minutes, or more time and bake on the middle rack of the oven for 35 to if necessary.
keeping your cake pop and stick attached. Continue for all cake pops. Wait 10 minutes for the chocolate to harden on the stick and on the cake pop.
40 minutes or until a toothpick or skewer inserted into the center comes out clean. Let cool in pans until they are cool to the touch, then turn out of pans and cool completely on wire racks.
If you prefer a less sweet pie or if the fruit is very sweet, use a lower sugar amount to your taste. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca.
9. Pull out your melted milk chocolate and stir thoroughly with a spoon until completely smooth. Once smooth, add shortening to the chocolate to thin out the consistency a bit. Stir thoroughly again.
5. Make sure the cakes are completely cool before you attempt the cake pops, otherwise your 10. Take a candy stick and dip into the chocolate frosting will melt and you may have some trouble about 1 inch and place it into the center of rolling intact balls. your cake ball on the top. This will act as a glue
11. Now you are ready to coat your cake pops in the chocolate. Place the pop in the chocolate at a sideways angle with one hand. Using the other hand, spoon the chocolate mixture all around the pop. Try to do this as quickly as possible before the chocolate begins to harden and get lumpy. Once you have evenly coated the pop, gently tap the stick on the side of the bowl to get off any excess chocolate that would drip. Once the chocolate shell hardens, decorate the football pops with grip marks using the white icing. Let the icing dry and serve at room temperature. Tips:
HOME COOKING RECIPE BOOK Shaw Media / shawlocal.com • January 2026
These football cake pops make a great game day treat
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Shaw Media / shawlocal.com • December 2025
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